Starters Final

7/31/2019 Starters Final

1/15

Cookin

g

forToday


2/15

Cooking or Today oers the chance

to prepare, cook and taste unique

combinations o ingredients to create

surprisingly simple dishes.

Perhaps you have something special

to celebrate or just a cosy evening in.

For those days when you want to try

something light and healthy, or need

inspiration or something equally

simple, but more substantial.

A collection o dishes, which are nothing

short o perection or your palatte.


3/15


4/15

1 Jawbone o a Moose

1 Onion; sliced

1 Garlic clove

1tb Mixed pickling spice

1tsp Salt

tsp Pepper

c Vinegar

Jellied Mooe Noe

1 Cut the upper jaw bone o the moose

just below the eyes. 2 Boil or 45 minutes.

3 Remove and chill in cold water. 4 Pull

out all the hairs (like plucking a duck).

5 Wash thoroughly until no hairs remain.

6 Place the nose in a kettle and cover

with resh water. 7 Add onion, garlic,

spices and vinegar. 8 Bring to a boil, then

reduce heat and simmer until the meatis tender. 9 When cool, discard the bones.

You will have two kinds o meat, white meat

rom the bulb o the nose, and thin strips

o dark meat rom along the bones.

10 Slice the meat thinly and alternate

layers o white and dark meat in a loa

pan. 11 Reheat the broth to boiling, then

pour the broth over the meat in the loa

pan. 12 Let cool until jelly has set. Slice

and serve cold.


5/15

24 Pesticide-ree nasturtiums

c Cream cheese

24 Capers

c Pesto

Stuffed Bloom

1 Place nasturtiums on a tray or large

platter. 2 With butter knie, press about

teaspoon cream cheese into center

o each nasturtium. 3 Pat capers dry

on paper towels. Push a caper into the

center o the cream cheese in each ower.

4 Dress with pesto. 5 Serve stued

nasturtiums immediately or rerigerate

until ready to serve.


6/15

12 resh lean cow udders

1pt whipping cream

1c brown sugar

1c artichoke hearts

1 stick butter

1 small flleted smelt

1 Nair

Cow Udder Eclair

1 Soak the cow udders in Nair to remove

the hair. Repeat several times i necessary

until all hair is removed. Rinse in warm

water. 2 Place a stick o butter into a

warm rying pan. Wait until all o the butter

has melted, then add the cow udders.

Fry them or 15-20 minutes until golden

brown. 3 Chop the artichoke hearts and

smelt on a cutting board into fne pieces.4 In a large bowl, add the whipping cream,

brown sugar and the chopped artichokes

and smelt. 5 With a mixer on low, whip

until creamy with a consistency like vanilla

pudding. 6 Remove the udders rom the

pan and make a long slice down the side o

each udder. 7 Spread the pudding mixture

into each slit. 8 Serve warm or cold

and have an Udderly Wonderul snack.


7/15

Ants 1 Heat a pan and ry the ants dry.

They produce a lot o oil rom their bodies.

2 Remove them rom the pan, and dry in

the sun or a low oven. 3 Remove the wings

by winnowing or picking them out and store

until ready to eat.

Bee Larvae 1 Remove the bee hive or

nest rom the tree and boil it. 2 Remove

larvae rom the comb and dry them.

3 Fry them with a little salt and eat.

No oil is required or rying.

Bush Crickets 1 Remove the wings and

the horned part o the legs. 2 Boil them

or 5 minutes and then dry in the sun

or at a low temperature in the oven.3 Winnow away the wings i any remain

by tossing them gently into the air, allowing

the wings to blow away. 4 Fry in a pan with

salt. These may need a touch o added at

to ry or roast.

Fried Bug


8/15

10 resh slugs

c cornmeal

c high protein our

3 eggs

2 egg yolks

c heavy cream

4tbs butter

4tsp sour cream

Slug Fritter

1 First chop the slugs into fne mince.

2 Beat the eggs and egg yolks with the

heavy cream together. 3 Sit the dry

ingredients and then cut 2 tbs o butter

into that mixture. 4 Add the egg and

cream mixture to the dry ingredients

and whip with a whisk vigorously or one

to two minutes. 5 Melt one tbs o butterin a saut pan and pure the batter into

21/2 inch cakes in two batches. 6 Serve

warm with a dollop o sour cream.


9/15

Cherry tomatoes

Carrots

Zucchini

Celery stalks

Radishes

Mushrooms

2c Cottage cheese

1 Onion soup mix

c Milk

Yellow ood colouring

Crudit with Vomit

1 Rinse the vegetables in warm water,

except the mushrooms. Wipe those gently

with a damp paper towel. 2 Slice the

carrots, zucchini and celery into thin

sticks. 3 The cherry tomatoes can be

served whole, but you may want toremove any green stems. 4 The radishes

and mushrooms can be halved or served

whole. 5 In a small bowl, mix the cottage

cheese, onion soup mix and milk. 6 Stir

in some ood coloring until you get the

desired yellowish color. 7 Do not overmix!

Lumpy is more realistic! 8 Arrange your

vegetables on a platter surrounding the

Vomit Vinaigrette.


10/15

4qt Water

1tb Alum

2c Distilled white vinegar

2c Granulated sugar

1ts Salt

2lb Pigs ears

Pickled Pig Ear

1 Boil 2 quarts o the water with the alum

or 5 minutes, then remove rom the heat

and allow to cool. 2 Boil the vinegar with

the sugar and salt or a ew minutes, or

until the sugar is completely dissolved. 3

Remove rom the heat and cool. 4 Boil the

remaining 2 quarts water and drop in the

pigs ears. 5 Boil or 20 minutes. 6 Remove

the pigs ears and cut them into lengthwise

slices 1/4 inch wide. 7 Ater the sliced pigsears have cooled, return them to the alum

water to soak or 2 hours, then drain and

rinse under cold water. 9 Dry lightly. Place

the pigs ears in a jar, pressing them down.

9 Pour in enough cooled vinegar mixture

to completely cover the contents o the jar.


11/15

1 Snapping Turtle

2tsp Ground Ginger

1 Onion

Salt & Pepper

Turtle Soup

1 To butcher a turtle you start by chopping

o the turtles head. Be careul becausethe

head will still bite even ater it is removed

rom the body and the body will still crawl

away ater the head is removed. Turtles

dont die right away. 2 When the body

stops trying to crawl away, dip it in boiling

water and scrape o the exterior layer

o skin, including the shell. 3 Remove

the shell. Cut along grove on each side

between the ront and back legs. It is the

narrowest part o the shell. The tail, neckand all our legs are attached to the top o

the shell. Remove rom shell and you have

the bulk o the meat. However, there will

be some meat on the bottom shell and top

shell. 5 It is at this point that you remove

the at. Just roll back the skin and with a

paring knie and your index fnger scrape

out the at. 6 Just cook it long with lots

o vegetables and it will be good i you

removed all o the at.


12/15

3 Fruit bats

Water

1tb Finely sliced resh ginger,

1lg Onion

Sea salt to taste

Chopped scallions

Soy sauce

Fruit Bat Soup

1 Place the bats in a large kettle and add

water to cover, the ginger, onion, and salt.

Bring to the boil and cook or 40 minutes.

Strain broth into a second kettle. 2 Take

the bats, skin them and discard the skin.

Remove meat rom the bones and return

meat, and any o the viscera you ancy, to

the broth. Heat. 3 Serve liberally sprinkled

with scallions and urther seasoned withsoy sauce and/or coconut cream.


13/15

1 gallon locust shells

2 onions, roughly chopped

1 clove garlic, chopped

1 celery stalk

2 carrots

tsp powdered mace

salt and pepper to taste

1c whipping cream

Locus Bique

1 Put all ingredients except whipping

cream into a large stew pot, and fll with

water. 2 Bring to the boil, reduce heat, and

simmer or 3 hours. 3 Process in blender or

ood processor in batches, and strain beore

returning to clean pot. 4 Add whipping

cream, being sure not to allow it to boil.

5 Serve with animal crackers.


14/15


15/15

28pp

74 120mm

Graphic Design by Aaron Skipper

www.aaronskipper.co.uk

Illustration by Alice Vine

www.alicevine.co.uk

Set in the ollowing typeaces:

Adobe Caslon Regular

LL Brown Regular

Other titles in this series:

Tastes o TodayDrink

Tastes o TodayMains

Tastes o TodayDesserts

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