(Potato and Collard Soup)
3 potatoes, peeled
15 mL olive oil
2 small onions, chopped
Half Portuguese sausage, sliced into very thin rounds
750 mL beef stock
250 mL water
Half bunch collard greens, washed, trimmed and shredded finely
125 mL milk
Grated Parmesan cheese (optional)
In saucepan of boiling salted water, cook potatoes for about 20 minutes or until tender. Mash; set aside.
In large saucepan, heat oil over medium-high heat; sauté onions until translucent. Add sausage; cook for about 2 minutes, stirring often. Add stock, water, mashed potatoes and collard greens; simmer for about 30 minutes. Just before serving, stir in milk. Season with salt to taste.
Ladle into bowls. If desired, sprinkle each serving with Parmesan cheese.
(Spicy Pork and Liver)
1.5 kg pork butt or shoulder
500 g pork liver
4 onions, chopped
25 mL tamarind pulp
Pinch each paprika and granulated sugar
5 dry red chilies (seeds removed)
5 mL cumin seeds
10 whole cloves
1 cinnamon stick (2 inches)
5 mL turmeric
5 mL chili powder
10 large cloves garlic
1 piece (5 cm) gingerroot, chopped
175 mL malt vinegar
15 mL red chili paste
Cut pork into large chunks. In large saucepan, parboil pork in 125 mL water for 15 minutes. Remove pork, reserving liquid. Add liver to liquid in saucepan; parboil for 10 minutes. Reserve liquid. Cut pork and liver into very small cubes, setting aside fatty cubes from pork (about 250 mL).
Place fatty cubes in large heated skillet; cook, stirring, for a few minutes to render some of the fat. Remove about 125 mL of the rendered fat and set aside. Add pork to remaining fat and sauté, stirring often.
Spice Mixture: Meanwhile, in food processor or blender, grind together red chilies, cumin, cloves, peppercorns, cinnamon stick, turmeric and chili powder. Add 6 of the garlic cloves, ginger and 125 mL of the vinegar; grind until thick paste forms. Stir in chili paste.
In large saucepan, sauté onions and remaining garlic (minced) in reserved fat until softened; add pork, liver, reserved parboiling liquid, remaining vinegar, tamarind, paprika, sugar, and salt to taste. Cook over medium-high heat until just a hint of pink remains in pork.
250 mL all-purpose flour
2 mL butter
25 mL water (approx)
2 cans water-packed flaked tuna, drained
5 green onions, finely chopped
1 hot pepper, finely chopped
Juice of 1 lemon
125 mL mayonnaise
Pinch granulated sugar
Pastry Cups: In bowl, mix egg and butter into flour with hands. Add enough water to moisten and make dough stick together. Mix with hands; form into disc. On lightly floured surface, roll out very thinly.
Press pastry pieces into each of about 25 mini ridged metal tart moulds, stacking about 3 together. (Reroll scraps as necessary.) Place empty tart mould in top of each stack, pressing down firmly. Using large slotted spoon, lower 1 stack into oil; keep immersed in oil by holding down with long tongs or fork (to prevent pastry from puffing). Deep-fry until light golden; lift off tongs and gradually let each separate in oil, gently removing pastry from metal moulds. Spoon out metal moulds and set aside. Spoon out pastry cups and drain on paper towellined plate. Repeat with remaining pastry stacks.
Filling: In bowl, mix together tuna, onions, hot pepper, lemon juice, mayonnaise and sugar. Spoon into pastry cups.