1 pound salt
1 gallon water
2 pounds cauliflower, broken into small florets
2 pounds cucumber, peeled and diced
2 pounds pearl onions, halved
9 ounces white sugar
3 teaspoons mustard powder
1 1/2 teaspoons ground ginger
6 cups distilled white vinegar
1 1/2 ounces all-purpose flour
2 tablespoons ground turmeric
1 6 1/4-pound leg of lamb, boned, butterflied, trimmed of excess fat and sinew (reserve bone and trimmings for sauce)*
1 small onion, chopped
3/4 cup chopped peeled carrots
1 cup all-purpose flour
1/2 cup (1 stick) margarine
1 dash poultry seasoning
3 tablespoons cold water
1/2 pound ground sausage
1 onion , chopped
2 cloves garlic, crushed
1 1/4 -inch-thick slice of ginger
3 Tbls. yellow mustard seeds
1 tsp. peppercorns
1/2 tsp. red pepper flakes
1 1-inch long cinnamon stick
1 tsp. whole cloves
1/2 tsp. cardamon pods
2 cups malt vinegar
1/2 cup molasses
1/2 cup dark soy sauce
1/4 cup tamarind pulp
3 Tbls. salt
1/2 tsp. curry powder
1 anchovy, crushed
1/2 cup water
5 pounds of potatoes
8 hard boiled eggs
1/2 bunch green onions
1-1/2 cups mayonnaise
1 Tablespoon mustard
1/2 cup milk
6 Potatoes
1/4 cup of butter, melted
Coarse Salt
This is one of my kids favourites. Scrub potatoes and pat dry. Pierce in several places with fork. Bake potatoes about 45 to 60 minutes or until tender. Cool slightly and then cut in half Scoop out flesh leaving in 1/8 to 1/4 inch shell. [Keep flesh for recipes calling for mashed potatoes]. Turn oven up to 500F or 260C. Using a kitchen shears cut the shells in half and then in half again giving you 8 sections for each potato. Brush both sides of skins with melted butter and sprinkle with coarse salt. Place on a baking sheet. Bake about 10 to 12 minutes or until crisp.
1/2 cup Flour
2 Beaten eggs
1/2 cup Buttermilk
1 tb Dijon mustard
2 cups Crushed cornflakes
6 Chicken legs or thighs
1 and half lb of medium sized potatoes
4 lb forerib of beef
2 tablespoons of olive oil
half level teaspoon salt
quarter level teaspoon of freshly ground pepper
half level teaspoon of mustard powder
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