RecipesExtracts from "The Kennegy West Cookbook", circa 19??
Fry 1/3 pound of salt pork cubes (1/2 inch) until brown.
Add 3 onions (med) chopped; fry on low heat for 5 minutes; do not brown.
Chop 3/4 of a quart of shucked clams and add to pot.
Add 10 potatoes (about 2 pounds or so) cut into 1/2 inch cubes.
Cover with water and cook slowly until potatoes are soft
Add 1/2 pint of whole clams.
Add pepper, salt, 1 cup of cream (or whole milk). Cook slowly another 15 minutes.
Add milk to get desired consistency.
Cream 4 tablespoons of cornstarch with one cup of the liquor from the pot and add while stirring.
Add parsley flakes, thyme, savoury, marjoram to taste (be cautious about it)
Let sit for a day. Reheat and eat.
Pork Chops Canadian
For four persons. (Two chops per person may sound like overkill but the sauce ensures the eating.)
Sear both sides of 8 chops at high heat on a black iron fry pan. Remove to a warm dish. I usually turn the oven on for about 3 minutes to get it warm and then put the dish in to warm up.
Peel, slice fine and chop 4 medium cloves of garlic. Put in mortar.
Add a half-teaspoon of crushed pepper corns; 1/4 tsp. Of salt; 1/2 tsp. Of marjoram; 1/2 tsp. Of sage. Crush with the pestle to a coarse paste.
Add 2 very full tablespoons of dijon mustard. Pestle again.
Melt 2 tablespoons of butter on low heat in a small saucepan and spoon the garlic paste into it. Cook gently until the paste is well heated and the garlic particles are translucent and soft.
Add 1/2 cup of white plonk; stir well, heat to boiling point and remove from heat.
Arrange the 8 chops in a large casserole (I use a circular one with a glass cover) so that they overlap one another (like playing cards) neatly around the dish. Dribble all of the garlic/wine sauce over the chops.
The mustard is very strong at this point so i dribble 4 tablespoon of maple syrup (preferably the dark no. 3 grade which has more intense flavour) over the chops. Hence “Canadian!”
Cover and put into a 375 oven for about 45-55 minutes. If it stays an extra 15 minutes that will not produce a disaster. It will just become tenderer.
It goes well with stir-fried rappini or broccolini. Potatoes anna , q.v., are the perfect accompaniment.
Downeast Chile a la Keneggy West
Two pounds lean hamburger
3 tablespoons of dried onion flakes
3 cloves chopped garlic
1 teaspoon of ground oregano
3 teaspoons ground cumin
1 teaspoon medium paprika
1/4 cup chili primera
1/4 cup chili del mar
1/4 cup mild california chili
1 teaspoon salt
8 ounces (1 cup) tomato sauce
1 1/2 cups cold water
18 ounce can of red kidney beans (optional)
Use a big iron pot, if you have one, for even cooking: fry over high heat and stir meat until well-done throughout. Do not burn!!!
Add all dry ingredients except cayenne; Stir and cook for about 5 minutes. Do not burn!!!
Add tomato sauce and 3 cups cold water and bring to boil.
Simmer for about 45 minutes; let stand to cool down.
Taste and add cayenne (1/2 teaspoon at a time) to suit your taste; stir well after each addition and let stand for 5 minutes before tasting.
Add can of beans with their liquid.
It tastes better reheated the next day after a night in the fridge. We serve it with boiled rice
English Cream Scones
2 cups flour
3 tsps. Baking powder
1/2 tsp. Salt
L tbsp. Sugar
1/4 cup butter or shortening
1/2 cup thin cream or rich milk
1. Beat eggs until light, add to milk or cream.
2. In a second bowl, mix dry ingrediants, cut in fat.
3. Stir in liquid
4. Roll out thickly on floured board.
5. Cut out using cookie cutter and place on greased cookie sheet.
Bake at 450 degrees for 12 - 15 minutes (a very hot oven is the secret)
Split and spread with butter and homemade jam.
Often eaten with strawberry jam and clotted cream.
Extra idea - add a handful of sultanas, then just spread with butter..
One large or two small avocados.
Two ripe tomatoes.
Juice of l lemon
Salt and pepper.
Mash avocados and tomatoes.
Add lemon, and chili.
Salt and pepper to taste.
Cover with saran wrap to prevent its blackening.
9.5 ounces dry weight mixed hot peppers, jalepenos
1 teaspoon vinegar
1 ounce dry onion
1 2 inch fresh onion
1 tsp soy sauce
1 tsp kitchen bouquet
1 tsp minced garlic wet
Pinch bomboe bali
Pinch sehren poeder (lemon grass powder)
Dry peppers in 150 degree oven to one half fresh weight
Grind in food grinder. Grind fresh onion.
Add rest of ingredients, and cook over low heat in frying pan until colour is dark, add olive oil as needed to proper (slightly pasty) consistency
Store in fridge since there is no preservative
Keneggy West Muesli
L cup quick quaker oats
1/3 cup sesame seeds
2 tbsps dried banana flakes
1 cup sultanas
1/2 cup chopped almonds
1 ring dried pineapple
1 cup bran
Pork and Shrimp Balls in Peppery Sauce
(For 4 to 6 people)
The meat balls
Put in blender and puree:
1/2 cup of chopped onion
1/4 pound of fresh (or frozen) shelled and deveined shrimp
2 cloves of garlic
2 tablespoons of cold water (to allow proper cutting to a puree)
Remove from blender and stir in:
1 tablespoon of light soy sauce
2 tablespoons of a good medium sherry
1 teaspoon of five-spice powder
Add all the above to 1 pound of ground pork and stir until the mixture is well distributed in the pork. Take enough of the meat mixture to make a small patty or ball about 3/4 inch in diameter.
Roll balls, one at a time, in cornstarch on a plate until they are covered with starch; and put them on a buttered or oiled dish (to keep them from sticking).
Heat1 tablespoon of peanut oil in a black iron 10" frying pan just to the smoking point, swirl it to coat the bottom of the pan and reduce the heat to low.
Put 6 to 8 of the meat balls at a time into the pan and cook slowly; turn them after 4 or 5 minutes and finish on the other side.
Remove these from the pan to a shallow bowl, and repeat until all the meat is done (add more cornstarch to the rolling plate as needed).
Cover with film and place in the microwave to "keep warm" while you make the sauce.
In a 2-cup measure: put 1 tablespoon of light soy sauce, 2 tablespoons of cornstarch, 2 tablespoons of white sugar, and 3 tablespoons of vinegar.
Mix well and add cold water to almost 2 cups. Add 1 clove of garlic sliced very thin. Add 1 teaspoon of szechuan peppers pounded coarse in a mortar.
Stir until it is quite smooth. Add to the frying pan on low heat and stir/scrape with a steel spatula until the sauce is thickened and smooth.
Add the meat balls to the sauce.
Serve over white rice, preferably basmati.