| Scrummy Favourites!
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2 eggs
Pinch of salt & pepper
1 tablespoon milk
2 slices of bread
2 tablespoons oil, butter or lard
Beat the eggs lightly and season with salt & pepper
Add the milk
Soak the bread slices in the mixture
Heat the oil, butter or lard in a frying pan and when hot add the soaked bread
Fry until crisp, turning occasionally.
Ingredients
1 rabbit, jointed
salt
1 onion, chopped
1 generous cup of bread crumbs
2-3 stems fresh thyme
pepper
2-4 slices fat bacon
1 cup milk or water
Method
Preheat the oven to 350F
Soak the rabbit joints in salted water for an hour, then dry well
Mixx together the onion and bread crumbs
Place a layer of rabbit in the bottom of the casserole or baking dish and sprinkle half the onion mixture over it
Lay 1-2 stems of thyme on top
Season with salt & pepper and add the rest the rest of the rabbit joints
Season with salt & pepper and sprinkle the rest of the stuffing mixture over the rabbit and add a stem of thyme
Lay the slices of bacon on top and pour the milk or water over all
Cover and cook for 2 hours until the rabbit is tender.
Ingredients
1 cup of flour
2 tespoons baking powder
Pinch of salt
2 eggs, lightly beaten
1-2 tablespoons milk
Method
Sift the flour with the baking powder and salt
Beat in the eggs and enough milk to make a stiff batter
Drop in small spoonfuls into boiling stew
Cover and cook for 12-15 minutes.
Ingredients
2 oven-ready partridges
2 slices fat bacon
Butter, melted for basting
Method
Preheat oven to 425F
Tie a slice of bacon across the breast of each bird with cotton string
Place in a roasting pan and cook for 20-30 minutes
Bast well with butter during the cooking
When the birds are cooked to your liking remove the bacon and serve them with gravy.
Ingredients
3 Lbs rabbit meat, cut into pieces
2 fresh bay leaves
3 stems thyme
2 whole cloves
3 onions, minced
1 tablespoon oil
A few black peppercorns, crushed
Salt
Water and red wine
1 and half cups diced carrots
12 small white onions
12 small mushrooms
18 small potatoes
1 tablespoon butter, softened
1 tablespoon flour
1 tablespoon minced fresh parsley
Method
Put rabbit, bay leaves, thyme, cloves, minced onion, oil, peppercorns, and salt into a large pot.
Pour in sufficient water and wine to cover the ingredients in the pan
Bring to the boil, reduce heat, and simmer gently for 2 hours
Add carrots, white onions, mushrooms, and potatoes and cook, covered, until vegetables are tender, approx 25-30 minutes
Mix the butter with the flour and stir into the stew until the mixture has thickened
Simmer for 5 minutes
Sprinkle with parsley just before serving.
Ingredients
2 tablespoons flour
Salt & pepper
1 hare, jointed
3 and a quarter cups strong stock, hot
1 lemon, peeled and sliced
1 onion, stuck with 3 cloves
12 black peppercorns
2 tablespoons butter
Quarter cup flour
1 cup of red wine
Method
Season the flour with salt and pepper
Dredge the joints with the sesoned flour
Put the hare into the stew jar with the hot stock, lemon onion, and peppercorns
Cover the jar tightly and stand it in a deep pan of cold water
Bring this to the boil and simmer for 3-4 hours (depending on the age of the hare)
Remove the hare from the jar and keep hot
Knead the butter and flour together and stir into the stock with wine
Heat the sauce, stirring until smooth and thick.
Ingredients
This can also be made with game, such as venison, grouse, partridge cut into pieces. Mix with half its weight in steak.
2 cups self-raising flour
Pinch of salt
1 stick chilled butter, grated
1 and a quarter Lbs chuck steak, cut into thin pieces
1 onion, chopped
4 Ozs mushrooms, sliced
Chopped fresh herbs
Water or beer
Method
Mix together the flour, salt, and grated butter
Add just enough cold water to make a firm dough
Roll out and line a greased 4-5 cup pudding basin with three-quarters of the dough
Mix the meat with the onion and mushrooms, and add a sprinkle of herbs
Put themeat into the pastry-lined bowl and add just enogh water or beer to cover the meat
Cover with the remaining dough to make a lid, seal the edges well
Tie on a piece of greased greaseproof paper and kitchen foil - making a pleat in the centre of the paper and foil to allow the pudding to rise during cooking
Put into a large pan and add enough boiling water to the lareger pan to come halfway up the sides of the bowl
Cover the pan and boil for 4 hours, topping up with boiling water as necessary - be careful not to let the pan boil dry
Serve from the bowl - don't turn the pudding out.
Ingredients
450g (1lb) Flour
170g (6oz) Fat Bacon, chopped
170g (6oz) Shredded Beef or Vegetarian Suet
2 Large Onions, chopped
Sage Leaves
Salt and Pepper
Method
Sieve the flour and salt into a large bowl
Add suet and mix lightly
Mix with sufficient water to make a soft, but firm, dough
Turn out on to a lightly floured work surface
Knead gently until smooth
Roll out the dough to a ¼ inch thickness
Mix the bacon, onions, sage and season to taste
Roll up the pastry to enclose the bacon mixture
Damp the edges and roll up lightly
Seal the edges
Wrap the pudding in a scalded well-floured cloth and tie the ends
Place into a large saucepan of boiling water, topping up as required
Simmer for 2 to 2½ hours
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| Tatti Semeno/Hot Soup Recipes
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Wear gloves when picking the nettle leaves! It is best to pick young tender leaves from an unpolluted area and away from roaming dogs. It is best to avoid picking any herbs from the roadside because of exhaust fumes. Make sure you wash the leaves well.
Ingredients
1 tablespoon oil
1 onion, finely chopped
1 Lb potatoes, peeled and diced
8 ozs tender nettle leaves
Salt & pepper
Grated nutmeg
Method 
Heat the oil in a large pan and add the oilion and potatoes
Cooke gently over a low heat until soft but not browned (approx 5 minutes)
Add the nettles, cover and cook for another 5 minutes
Add 5 and three quarter cups water and bring to the boil.
Simmer for 15-20 minutes until the vegetables are cooked
Place in a food processor or push through a sieve until smooth.
Season to taste with salt, pepper and nutmeg, then reheat just before serving.
Ingredients
You can utilise your turkey leftovers after Christmas lunch or even buy turkey drumsticks which are huge and very cheap. If you have any leftover sliced turkey meat add it after you've boiled the carcass and taken the meat off of the bones.
Method
Boil the turkey carcass for about two hours, add salt and freshly ground black pepper.
Add herbs, preferably fresh.
Add some pearl barley after the first hour, just a handful or so. Drain the liquid from the carcass and pick the meat off of the bones.
Now add the sliced meat (if you have some).
Add chopped carrots, swede and turnip to liquid.
Cook for 20 minutes.
Make dumplings with suet and self-raising flour. Add them and cook for 30 minutes on stove.
Add sliced leeks and a handful of frozen peas.
Serve with a loaf of fresh white or brown bread.
Ingredients
One and a half pints of vegetable stock
1 Carrot finely chopped
1 Small onion finely chopped
2 Bay leaves
2 Sticks of celery chopped
Salt and pepper (a pinch of each)
A sprig of thyme
Method
Add all this to a saucepan, bring to the boil and then simmer for 20 minutes.
Add the scraped rind of a lemon (just the yellow part) to the soup, along with half the juice of a squeezed lemon (all you Led Zeppelin fans are now humming, no doubt...).
Serve straight way with a garlic roll/stick.
Ingredients
Quarter of a chicken
2 Pints water/vegetable stock
1 Large leek
1 Onion
Half a cup of round rice
Method
First, boil the chicken for an hour on a very low heat with salt and pepper. Remove the chicken, then add the leek, onion and rice and boil for another 15 minutes.
The chicken meat can be chopped and added to the soup if you wish. It's always guaranteed to get rid of a cold.
Ingredients
One tin of chopped tomatoes
One tinful of water
Two handfuls of lentils
Method
Add all the ingredients together in a pan and simmer.
Add flavours - salt and pepper, a teaspoon of mixed herbs, fresh basil and or a spoon of pesto. Or a teaspoon of curry powder. And/or paprika. Or a bit of marmite.
After about 15 mins simmering the lentils should be cooked.
One thing; when making lentil soup of any kind, it's best to add salt after cooking the lentils, because otherwise they don't seem to cook properly.
Ingrediants
6 cups water
1 cup white kidney beans
4 medium beets, peeled and shredded
6 cups water
4 large carrots, shredded
3 cups water
3 potatoes, peeled and diced
2 cups water
2 stalks celery, chopped
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
4 cups water
2 tablespoons chicken bouillon powder (or 1 stock cube)
4 cups chicken broth
1/2 cup dry potato flakes
1 teaspoon ground black pepper
2 tablespoons soy sauce
4 tablespoons chopped fresh dill weed
3 tablespoons white sugar
3 tablespoons distilled white vinegar
Method
In a pot, add 6 cups of the water and pinto beans and simmer for about 1 hour or until beans start to split. Make sure the beans are covered with water at all times during simmering. Save water along with the beans to add to borscht later.
Peel and shred red beets, then place in a large cooking pot and add 6 cups of the water. Boil beets until just tender, but do not overcook. Save water along with beets to combine later with the remaining ingredients.
Peel and shred carrots, then place in separate pot along with 3 cups of the water. Boil until tender, but do not overcook. Save water along with carrots to add later to borscht.
In a separate pot, add potatoes and 2 cups of the water and cook until tender. Mash potatoes in their own liquid and set aside to add to borscht later.
In a separate pot, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups water and chicken soup base and simmer until vegetables are just tender. When tender, transfer to the cooking pot with beets.
Add cooked beans, carrots and mashed potatoes to cooking pot. Now add vegetable broth, mix well and bring to boil. Add instant potato flakes, black pepper, soy sauce, dill weed, sugar, vinegar and cook for another 5 minutes. If borscht appears too thick, add additional water and cook for 2 minutes longer. Adjust seasonings to taste. If desired, garnish each serving with a dollop of sour cream.
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| Some Vlax Romani Recipes
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- Boil flat noodles in a pot of water sweetened with honey and colored with saffron. In another bowl mix currants, raisins and cream cheese. In a flat dish make a layer of noodles (cooked until soft, and drained), spread thickly with the cheese and raisin mixture, then more noodles, more mixture, finishing with a layer of noodles. You can arrange the top layer in some kind of design. Then dot with butter and place in a hot oven for 10 minutes.
- Boil together a small chicken, and some pieces of pork and/or chicken. Add a half cup of rice, paprika, salt and pepper to taste, and a half cup of vinegar. Remove all the meat when it's cooked, and add cut cabbage to the broth that's left from the chicken. Blend together pork fat, flour, and combine all ingredients (including meat) and cook for 15 more minutes.
- Get kidney suet from the butcher and grind or chop it very fine after removing all skin and blood. Knead this with wheat flour, salt, pepper, baking soda, and parsley and enough water to make a stiff dry dough. In another pan fry bacon or sausage meat until quite crispy and break into small pieces. Shape the dough (about the size of a golf ball) around the fried bacon or sausage, sealing the ball. Drop into the soup you will serve with it and let cook. They will swell up about three times bigger.
- These are small dumplings made from flour and water flavoured with sugar and almonds, boiled in milk.
- Mix ground beef or chopped ham with cooked rice, salt, black pepper and jalapeños (or similar hot peppers) into a thick paste. You may add an egg if it's too thick. Take the biggest leaves from a cabbage making sure not to break or tear them; dip them in boiling water to soften them, then wrap each leaf around some of the filling mixture into a sealed roll. Secure by sewing or simply stick a toothpick through, and simmer for about an hour in tomato soup.
- Wheat bread made with soda but no yeast, with crumpled fried bacon stirred into the dough before baking.
- Dough made from cornmeal, flavored with caraway and coriander and baked in small cakes.
- Cornmeal porridge.
- Crumble brick tea into boiling water in a samovar (tea bags and a regular teapot may be used.) When brewed, serve in glasses with mashed peaches, apricots or strawberries. Hold a sugar cube between your teeth as you drink the tea.
- Bread spread with jam or stewed fruit, and sour cream.
- Lamb Stew with String Beans (Kalderash)
Ingredients:
1 pound lamb
5 potatoes
3/4 pound of fresh string beans
garlic
olive oil or lard
onion
fresh parsley
cayenne and crushed pepper, garlic powder
HOT small peppers
red and yellow bell peppers (optional)
tomato paste and fresh tomato
Chop one onion into small pieces. Cut the lamb into little pieces. Stir fry with oil until brown. Cover and simmer for 15 minutes with lid on. Add diced onion and parsley. Cover and simmer for another ten minutes.
Add cut and peeled potatoes and the string beans (just cut the very ends off). Add water as needed, not to let it dry out. Simmer another 15-20 minutes. Add tomato paste for red sauce with one can of water. As needed, stir in garlic powder, salt, cayenne, crushed pepper, small hot peppers and garlic.
Throw in red and green peppers while stirring (optional: add yellow, red, and green bell peppers for color).
Add rice on the side. Serve with fresh french bread.
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| Do YOU Have Any Kushti Recipes To Share?
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