Maestro

International Recipe Book

Cranfield University Thermal Power October 2009/2010

Contents
Main Meal ............................................................................................................... 3
Cod with Pil-pil sauce .............................................................................................. 4 Bobotie.................................................................................................................... 6 Pampoentert ........................................................................................................... 8 Pounded Yam with Egusi Soup............................................................................... 9 Escalopes Normandes.......................................................................................... 11 Spaetzle (French-German pasta).......................................................................... 12 Pastitsio ................................................................................................................ 14 Chicken croquette ................................................................................................. 16 Chicken Fry........................................................................................................... 17

Dessert ...................................................................................................................18
Sweet Crepes ....................................................................................................... 19 Kakaokoekies....................................................................................................... 20 Platsek .................................................................................................................. 21 Mendiant (Bettelmann) .......................................................................................... 23 Rhubarb Crumble.................................................................................................. 24 Lamingtons ........................................................................................................... 25

Various ...................................................................................................................27
Vegemite on Toast ................................................................................................ 28 Old PolishTradition ............................................................................................... 28

Main Meal

3

Cod with Pil-pil sauce
Benat
Country Serves Difficulty Preparation Time Type of dish: Basque Country 4 people 5/5 24 hours Fish

Ingredients :
   

1kg of boneless salted cod 6 cloves of garlic 1 cup plus 3 tbsp of virgin olive oil 1 small cayenne pepperRecipe: 1. Preparation (24h)
The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible! In order to prepare it, cut the salted cod into smaller pieces, so that it has more area to absorbthe water. Rinse the pieces under cold water and rub the outside to remove excess salt. Place the chunks of fish into a large (13”x9”) glass baking dish in a single layer. Add water to the dish until fish is completely covered by the water. Cover dish with plastic wrap and place in refrigerator. Change water 2-3 times over the next 24 hours!

2. Cooking (20 min)
Rinse the cod and pat dry with apaper towel. Remove any bones and cut into large pieces (3”x 3”). Peel and cut garlic cloves into slices. Cut off tops of peppers and remove seeds. Then cut the peppers into rings and set aside. In a heavy-bottom casserole dish or large open flame-proof clay dish, pour a few tablespoons of olive oil and heat on low. Sauté the garlic until the slices begin to brown. Remove garlic and set aside....