Barry ‘S Recipe Book: Inspired by My Daughter Lucy and My Wife Diane.

By Barry Harvey

One thing which is very important and that is the spice, it is very important knowing what spices go with which meat or fish or vegetables. Always start off with a little as you can always adjust the seasoning later, this goes to using salt and pepper. After all these years I am constantly learning.

Last year I was in Egypt on a cruise. We did get off the ship and we went to Cairo and saw the pyramids and the Sphinx. Yes, we saw other things but in Safaga, we went shopping. Yes as you can guess, I aimed for the spice shop. I enjoyed haggling and bought real Saffron, not like the cheap stuff, this was the Red Iranian which in the UK is like gold and very expensive. I also bought mixed spice and sumac. I have since learned that this spice goes well with fish and chicken.

For a very quick meal, why not make some Koftas using 1 tsp of Sumac, 1 tsp of mint, tsp of finely chopped Rosemary, salt & pepper and to tsp of cumin, 1 tsp of fresh coriander chopped and if you want a little heat, add tsp of dried chilli and mix well. Take a little lamb mince and add all the spices, then fry a little bit to check the seasoning. Adjust to your taste and not what the recipe books say. Everyone has different tastes, then use some fresh crushed garlic, about 2 cloves, 1 tsp of fresh chopped mint and tsp chopped coriander and parsley and mix well. Leave to rest in the fridge.
Make some flat breads and enjoy

• Language: English
• Publisher: Xlibris UK
• Release date: Oct 31, 2012
• ISBN: 9781479719761

Barry Harvey

Barry Harvey is Professor of Theology in the Honors College and the Graduate Program in Religion at Baylor University. His other books include Politics of the Theological, Another City, and Can These Bones Live? He has served on the Board of the International Bonhoeffer Society, English Language Section, and the Editorial Board of the Dietrich Bonhoeffer Works.

Book preview

BARRY’S

RECIPE BOOK

Inspired by my daughter Lucy

and my Son Ashley

and not forgetting my wife Diane.

Barry Harvey

Copyright © 2012 by Barry Harvey.

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

To order additional copies of this book, contact:

Xlibris Corporation

0-800-644-6988

www.xlibrispublishing.co.uk

304687

CONTENTS

Acknowledgment

About the Author

The Beginning

When I Started Cooking

Stuffed Aubergine, Pepper, and Beef Tomato

Quick Pizza

Eve’s Pudding

Oxtail Stew Cooked in Dutch Pot

Jamaican Brown Stew

Risotto for Lucy

Plum Kuchen—Plum Cake

Creole Gumbo

Plum Cake With Yeast—Austrian Zwetschen Kuchen (My Favourite)

Plum Kuchen

Peach Cake

Braised Shoulder of Lamb

Carbonara

Barry’s Humus

Bread

Sacher Guglhupf

Roast Mince (Faschierter Braten)

Aubergine and Red Lentil Curry

Bombay Potatoes

Cucumber and Mint Raita

Indian Flatbread

Spinach Pilau Rice

Chicken With Spinach

Tarka Dal

Curried Indian Chickpeas

Curried Cauliflower and Potatoes

Bacon, Ham, and Smoked Sausage Hotpot

Lamb Hotpot

Shortbread (1)

Shortbread (2)

Low-Fat Meatballs With Pasta and Marinara Sauce

Low-Fat Meatloaf

Stuffed Poppadoms

Goan Spiced Vegetables

Vegetable Soup

Dumplings (1)

Dumplings (2)

Dumplings (3)

Matzo Meal Dumplings

Beef (Lamb) Stew

Dumplings

Beef Stew With Barley (Lamb)

Dumpling (2)

Cornbread

Latkes (1)

Latkes (2)

White Chicken Chilli

Lamb and Vegetable Stew

Chicken Paprika With Rice

Poached Chicken

Chicken Stew With Dumplings

Mashed Potato With Yam and Garlic

Green Beans and Tomatoes

Boston Baked Rice and Beans (Low Fat)

Low-Fat Baked Cod Casserole

Idaho Potato Pancakes

Fried Fish Balls

Chopped Liver (1)

Chopped Liver (2)

Chopped Liver (3)

Gefilte Fish

Low-Fat Chicken Pancakes

Low-Fat Chicken Fingers

Low-Fat Garlic Mash

Low-Fat Potato Pancakes

Haddock and Spinach Pasta

Lancashire Hotpot

Yankee Cornbread

Hush Puppies Cornbread

AMERICAN RECIPES

Low-Fat Mince With Egg Noodles

Low-Fat Macaroni and Beans

Low-Fat Grits Patties

Ultimate Chicken or Beef Burger

Red Mullet Sautéed With Parsley and Garlic

Italian Chicken Stew

Greek Lamb Casserole (Fat-Free)

Fish Curry

Winter Vegetable Coleslaw

Bubble and Squeak

Rice Pancakes

Rice Noodles

Corned Beef Hash

Cornbread

American Burger Recipes (Low Fat)

Austrian Vegetable Soup (Fat Free)

Gekochtes Rindfleisch (Boiled Beef)

Austrian Cabbage and Dumplings

Spaetzle

Chicken Paprikash and Spaetzle

Spinach, Aubergine, and Chicken Curry

Paneer With Spinach or Cauliflower

Curried Potatoes

Curried Lentils With Chickpeas

Brussel Sprout Mash

Vegetable Pakora (1)

Easy Flatbread

Another Quick Recipe for Flatbread

Very Quick Pork Mince With Watercress

Chappati

Paratha

Saag Aloo

Lemon and Turmeric Chicken

Curried Lentils

Minnesotal Casserole With Rice

Creamy Chicken and Carrot With Rice Casserole

Chicken and Chickpea Casserole

Low-Fat Spicy Burgers With Yoghurt Dressing

Cornbread

Kneidlach Matzo Meal Dumplings

Soup and dumplings can be frozen.Chicken and Thyme Burgers

Chicken and Bacon Burger

Quesadilla

Chicken Pasta and Vegetable Soup With Beans

Low-Fat Chicken and Leek Bake

Falafel Burger

Chicken Burger

Chopped Liver

Gefilte Fish

Gelfite Fish (2)

Spiced Chickpeas and Tomatoes

Cauliflower and Tomato Madras

Cod (Basque Style)

Pakora (2)

King Prawn Stir Fry With Bok Choy

Baked Haddock

Chicken Burgers With Spinach

Chipotle Meatballs

Nan Bread

Chicken Paprika

Pork Minchi

Lamb Mince With Peas

Poached Pork Loin

Sausage Stew With New Potatoes and Sweetcorn

Italian Stew

Chicken Soup (1)

Chicken Soup (2)

Barry’s Chicken Satay

Vegetable Soup With Bacon, Cheese, and Wholegrain Bread

Fish/Prawn Curry

Chicken Satay (Jaunaise Style)

Chicken Goujons/Fish Goujons

Tortillas With Cheese and Spring Onion

Chicken Pie

Chicken/Rabbit Pie

Chicken Satay With Rice and Salad

Fried Fish

Breadfruit Stew With Coconut Milk

Biryani

Butternut Squash

Prawns in Black Pepper Sauce

Chicken Tikka Masala (Quick Way—First Version)

Chicken Tikka Masala (Quick Way—Second Version)

Lamb Masala Kebabs

Aloo Keema (Minced Lamb and Potato) Curry

Another Masala Paste to Vegetable Curry

Kedgeree Smoked Haddock

Kedgeree Vegetables

Barbecue Sauce (With a Shortcut Tortilla Chips)

Beef Stew

Dumplings

Beef Brisket (Cheats Version)

Oxtail Stew With Dumplings (or Other Meat)

Apple and Blackberry Pie With Ginger

Savoury Pie

Chicken With Chorizo and Garlic Rice

Easy Jerk Chicken

Vegetable CurrySimple and Easy Beef Stew and Dumplings

Very Versatile Sauce

Basic Tomato Sauce

Penne Carbonara

Easy Batter

Curried Pork Steaks or Fish (Red Snapper)

Stewing Beef

Spanish Broth (With Stuffed Choux Buns)

Very Easy Mutton Stew With Herb Dumplings

Chicken Italian Stew

Stuffed Eggplant With Lamb

Flapjacks

Crostini With Roasted Balsamic Vegetables, Olives, and Ricotta (Low Fat)

Low-Fat Chicken and Broccoli Risotto

Low-Fat Italian Bread Soup

Veal and Sage in a White Wine Sauce

Meat and Vegetable Soup With Beef or Chicken

Pasta

Garlic Scampi With Lemon

Biryani (Vegetable, Lamb, or Beef)

Straight Forward Mince With Carrots

Easy Starter of Light Supper

Home Made Chrane

Slow Roast Pork With Fennel and Pancetta

Monkfish and Rice

Leek or Turkey Risotto

Tortilla (Beef or Lamb)

Microwave Sponge Cake

Another Easy to Make Sweet

Plain Rice

Speed Baking

Beef Brisket

Spaetzle

Panzanella (Italian Salad)

Quick Chocolate Pudding Cake

Gefilte Fish

Ashley’s Hot Chicken and Fish Stew With Prawns

To Make the Cake

Fat Free Sausage Meatballs in a Pepper Onion Sauce

Very Quick Breakfast

Quick Roast Chicken With Garlic and Fennel

Blueberry Muffins

Low-Fat Rustic Chicken Stew

Italian Chicken Casserole

Chremslach (Matzo meal Pancakes)

Low-Fat Moroccan Chicken Casserole

Low-Fat Chicken and Bean Casserole

Low-Fat Chicken and Tomato Casserole

Low-Fat Chicken and Vegetable Stew

Low-Fat Asian Chicken Casserole

Chicken and Leek Casserole

American Chopped Steak

Low-Fat Matzo Meal Burgers (Meatballs)

Pasta Shells With Bacon

Chicken Piccata

Curried Goat

Rice and Peas

Low-Fat Chicken Rouladen

Low Jamaican Curried Chicken (Quick Version)

Mexican Chicken Bake

Chicken Goulash With Cabbage and Dumplings

Matzo Meal Pancakes

Fat Free Matzo Lasagne

Pancakes for Breakfast (Sweet and Savoury)

Fish Pie With a Velouté Sauce or Parsley Sauce

GriessSuppe Semolina Soup

Griesknoedel (Semolina Dumplings)

Orange Gateau (Grengen Torte)

Scones (1)

Scones (2)

Scones (3)

Griestorte al’s Mehlspeisen (Semolina Cake)

Sauce for Almond Pudding (Mandel Pudding)

Lemon Polenta Cake (Healthy Version)

Rock Cake

Chicken With Forty Cloves of Garlic

Chorizo Stew (Spicy and Healthy)

Moussaka

Pomesco Sauce

Rice (Austrian Version)

Simple Supper Dish

Sour Dough Recipe

Slow Roast Lamb Shank

Quick and Easy Fishy Snack (Mackerel)

Quick Pudding (Pineapple With Caramel)

Easy and Quick Chicken Curry

Chicken and Chorizo in a Olive Tomato Sauce

Butternockerl (Small Butter Dumplings)

Suppennudeln

Fleckerl

Another Easy and Quick Curry

Very Quick Biscuits

Cottage Pie (Easy Winter Meal)

Kaser Wurst Mitt Kartoffel Und Zweibelel

Lemon Cake

Knochi or Knedel (Jewish Version)

Roe Deer on Brioche Crouton

Meatballs (Italian Style)

Beans (Catalan Style)

Sponge Cake

Rock Cakes

Jamaican Brown Chicken Stew

Knaidlach or Matzo Balls

Sponge Cookies

Knedel or Dumplings

Hake in Cider Sauce (You Can Also Use Monkfish)

Potato Bravas

Chicken With Chorizo in a Chilli and Tomato Sauce

Pumpkin and Chicken Soup (Quick and Easy to Make)

Very Easy Salad With a Quick Dressing

Easy Salad

L Shona Tova

griessnockerlsuppe (semolina dumplings soup

Glossary

Acknowledgment

I would also like to thank Hilary Fox & David Young from the Bedfordshire Progressive Synagogue Luton,

Also Thank you to

Mr. Bob Speller from Sennheiser.co.uk in helping and giving advise relating to Cranfield Flying School

My thanks also to Mike Mclean from Swift Air and Mr. Bob Speller from Sennheiser.

About the Author

Au.jpg

I spent 12 years in the RAF in Ground radio the above photo is of myself just 10 minutes after a 9 hour mission in a Victor tanker (K2) 55 Sqn RAF Marham March 1988.

The Beginning

When I Started Cooking

You may be wondering why write a cookery book? There is one word, or should I say three—I like food. Nothing unusual about that, you may say, but shall we say the recipes in this book are not the traditional English fare.

I would say they are more Continental. A lot of the recipes are what I was brought up with when I was a child. If I explain a bit more of my background, you will understand why I am going to all this trouble in writing down all these recipes.

To start with, my mother is an Austrian born in Vienna, and she is also Jewish. My grandparents are, or should I say were, from Vienna. My father is English and not Jewish, but we were all brought up Jewish.

So, as we were growing up, we were reformed, and yes, we kept the holidays and went to the synagogue on Saturdays. Anyway, I left school at fifteen with no qualifications. Prior to working, my interest in food started when I was young. I always helped Mum in the kitchen all the time, taking an interest in everything Mum, as well as my Grandma, made.

I remember the Jewish holidays and the special food that was prepared, but it was not just the holidays; it was also the everyday meals, cakes, and so on, that interested me.

Anyway, back to the start of my catering career which started off a bit rocky. I started working in the kitchen in the casino on Moortown Corner. In the first task that I was given, the head chef threw two large bags of onions and two large bags of potatoes. I had to peel and chop the onions and just peel the potatoes. Being young, I was doing the task as allocated, but halfway through, I threw the paring knife on to the chopping board. Unfortunately, the head chef caught me and sacked me on the spot. This was my first lesson—a hard one at that.

The thought of telling my mum that I got sacked scared me to death. Mum was, at times, strict. However, in the seventies, it was not difficult gaining employment. Yes, Mum, shall we say, was not amused. I found another job as a commis waiter in the Old Swan Hotel in Harrogate. I was interviewed by Herr Pheffer, who was from Vienna like Mum. I recall that after the interview, Mum spoke with him in German, and within a few days, I was offered the job, and I started my training. There were a total of six new trainees, including myself.

I was on the other side of the kitchen, which opened my eyes. Not everything went off smoothly. The hotel was famous as many authors, such as Agatha Christie, had stayed there. At the hotel, they held a literary lunch on an annual basis; authors and playwrights attended. Yes, it was one of the many days that we were busy, but this event was special.

So I ask you to imagine a banqueting room with very long rows of tables in starched tablecloths, crystal glasses, and so on. Each table sat approximately thirty guests. For this lunch—I will never forget it—one thing you had to remember was that everything was silver service, so bear that in mind as you read on. Each table had four waiters and two trainees; everything was running like clockwork. Prior to the lunch, all the staff, including chefs, were briefed as this was a very special occasion. The reputation of the hotel was in our hands, so there was no room for mistakes of any kind. We had our orders. The menu was a starter of prawn cocktail; then a mushroom soup; next was Beef Wellington with assorted vegetables, Vichy carrots, petits pois, and Duchess potatoes (piped mashed potatoes put under the grill to brown slightly) The sweet was croquembouche or gâteau St Honoré, which are choux buns filled with crème patissèrie stuck to a sweet paste base (pastry) and built up to a tower, stuck with caramel, and prior to closing, the top was filled with crème Chantilly. This was then closed with caramel and spun sugar on top.

It sounds great, doesn’t it? But, in fact, it was one of the hardest meals to serve using silver service. The first and second courses went off OK. The Wellington went out OK for me. My problem was the Vichy carrots; they were served very hot, and the silver containers were scalding hot.

I was going around serving the carrots, and my cloth had got wet, so the heat was unbearable. I tried to put on a brave face, but the third dish of carrots was burning my hand. I was serving one chap, and I bent down and asked him, ‘Would you like some?’, and he replied, ‘Yes.’