We like to eat…

Coriander Lime Cake

Tue, 8 Mar 2005 21:32:37 +0100

Our New Zealand backstage meals were prepared by IV Catering, from Auckland. They put together some fine meals for us, and their desserts were especially fine. One of everyone's favorites was their Coriander Lime Cake, and we persuaded chef Joanie to share that recipe with us all so that you at home can enjoy the kind of meal the sends us out onto the stage fat and happy:

Coriander Lime Cake
250 grams or 1 cup of butter (softened)
1 cup brown sugar (process until creamy). Then add:
1 tablespoon vanilla essence
5 large eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 dessert spoons of dried powdered coriander
2 teaspoons cinnamon
Mix the creamed butter, sugar, eggs and dried ingredients.
Spray 23 dm cake pan, preferably loose-bottomed (like many of us)/ Bake at 180º for approximately 35 minutes until fairly firm (like a few of us).

Next pour on the TOPPING:
1 cup chopped pecans (or maybe more)
60 grams butter, melted
1 1/2 tablespoons flour
all mixed together
Continue baking until cake is firm. Remove from oven, cool slightly and with clean skewers poke holes all over.

Now it's time to pour over the SYRUP:
1/2 cup sugar
1/2 cup lime juice
tequila to taste
Stir over low heat until sugar has dissolved

Our thanks to Joanie, Bernie, Martin, Bede, Alia, Abigail, Tina and Joe (pictured at right) for all the fine feeds.

Tom’s Cincinnati Chili

Wed, 26 Sep 2001 23:19:12 +0200

This handy document enables you to enjoy five-way (or less) chili without actually taking the time to go all the way to Cincinnati. In addition, just to whet your appetite, are pictures of actual Touroids enjoying actual Cincinnati chili!

2 pounds ground turkey
1 quart water
1 15-ounce can tomato sauce
1/4 teaspoon garlic powder
or 1 clove minced garlic
2 bay leaves
2 onions, chopped
2 teaspoons ground cinnamon
2 teaspoons Worcestershire sauce
1 1/2 teaspoons salt
2 teaspoons cumin
1/4 teaspoon cloves
1/2 ounce unsweetened chocolate
2 teaspoons vinegar
4 drops tabasco sauce
4 tablespoons chili powder
1 1/2 teaspoons ground allspice
1/2 teaspoon crushed red pepper

Simmer ground turkey and water 30 minutes until soupy. Mix in tomato sauce, garlic powder, bay leaves, onion, cinnamon, clove, Worcestershire, salt cumin, vinegar, chili powder, allspice and red pepper.
Simmer, uncovered 3 hours. Stir occasionally.
Makes 8 servings.
Top with grated cheese, onions, chili beans and serve over spaghetti with oyster crackers on the top.

West Indian Style Curry Shrimp

Sat, 25 Dec 1982 22:07:59 +0100

At Christmas in 1982, Patrick Stansfield and his then-wife Anne compiled a gift book called “Recipes From The Road.” It featured recipes contributed by our many and varied Touroids. Vince Charles chose to share one of his treasured recipes at that time, and since Vince is no longer with us and “Recipes From the Road” is now a treasured keepsake from a quarter-century ago, we’re sharing it with you now:
1 1/2 lbs. fresh shrimp in the shell
Put shrimp in boiling water. Add juice of one whole lemon, 2 big T of white wine vinegar, and 1 stick of butter. Cook until shells can be peeled off easily.
Now marinate the peeled shrimp in lemon juice, with 2 T curry powder, and white wine vinegar. Then let it sit while you prepare the sauce.
Cut up 1 whole onion, 1 bell pepper, 2 tomatoes, 1 peg of garlic, and 2 potatoes cut into pieces (not too small).
Add these ingredients to a saucepan of 2 or 3 T hot olive oil, stirring constantly. Add 1 T salt, 1 T black pepper, and 2 T curry powder. Stir until blended.
Then add two cups of water or even three cups depending on the amount you are cooking. Add 2 T white wine vinegar and 1 T Jamaica Ginger Root and stir until blended.
Let cook for 30 to 40 minutes. After sauce has cooked for about 20 minutes add one small tin of coconut milk and stir in. Then cook on for 10 to 15 more minutes. Then put marinated shrimps in the sauce with the marinating sauce and let simmer for about 20 minutes. Now you are ready to taste some nice curry shrimps Caribbean style.
Serve with rice (Uncle Ben’s Long Grain) and a vegetable of your choice. My choice for this dish is a cucumber salad.