The

Great White
Elephant
Cookbook

By A Villager of Stockland Bristol

Who wishes to remain anonymous
The Great White Elephant Cook Book

The Great White Elephant Collection

The Great White Elephant collection is a very reasonably priced collection of

cookbooks on a CD Rom sold not for profit but for the benefit of the Village and
Villagers of Stockland Bristol, Somerset.

Copies can be obtained at The Stockland Club, from The Chairman of the Parish
Meeting of Stockland-Bristol, from The Rector of Stockland Bristol or by email from
[email protected] who accepts Paypal, Sterling, US Dollars, Euros or
Indian Rupees.

There are three cookbooks on the CD-Rom

1. The Calangute Cookbook – Reminiscences and recipes from a sojourn in

Calangute Goa in 1995 – 1997.

2. The Great White Elephant Cookbook – Recipes collected from around the
world over the course of a lifetime.

3. Recipes of a 20th Century Baker – A facsimile of Recipe Book of the late Mary
Ayrey, nee Leach 1913 – 1985 collected over her lifetime.

Price £10.00
 Table of Contents

Bonne Bouche
The All Day Breakfast Bonne Bouche

Chapter 1 - Soup
Avocado Soup (West Africa)
Avocado soup
Avocado Soup (Cold)
Avocado Peppercorn Soup
Avocado and Spinach Soup
Spicy Carrot & Coriander Soup
Carrot & Coriander Soup
Carrot & Orange & Coriander Soup
Cauliflower Soup with Ginger and Peppers
Cauliflower Stilton and Cider Soup With Three Cheeses Scones
Chilli Seafood in a Spicy Carrot and Coriander Soup
Dahl Soup (Indian Red Lentil Soup)
Hot and Sour Soup
Lamb Cawl with Leeks Celery Swede and Thyme
Leek and Blue Cheese Soup with Scones and Chive Butter
Leek Gorgonzola and Rosemary Soup
Lettuce and Coriander Soup
Red Lentil Soup with Lentil Doughnuts
Spinach Soup
Tom Yum Gai - Sour & Spicy Chicken Soup
Tom Yum Goong - Sour & Spicy Lemongrass Shrimp Soup
Tom Yum Taleh - Hot & Sour Seafood Soup
Zucchini & Coriander Soup

Chapter 2 - Bread etc

Indian Bread
Indian Flour and Bread
Chapatti
Butter Chapatti
Ragi Chapatti
Methi Chapatti
Idli
Naan (Bread Machine)
Naan (Bread Machine 2)
Paratha (Aloo Paratha)
Poee - Goan bread (1)
Poee - Goan bread (2)
Puri
The Great White Elephant Cook Book

Puri (2)
Other Bread
Danish Boller
Olive Bread (Bread Machine) (1)
Olive Bread (Bread Machine) (2)
Olive Bread (My Preferred Method)
Pumpernickel (Bread Machine)

Chapter 3 - Eggs
Ande Masala (Egg Curry)
Delhi Style Egg Curry
Egg curry
Masala Omelette

Chapter 4 - Fish
Chicken and Prawn Curry
Chilli Seafood in a Spicy Carrot and Coriander Soup
Fish Pie
Smoked Haddock and Tiger Prawn Linguine
Smoked Mackerel Soufflé Tart
Stuffed Mackerel with Apple and Cheese and Cider
Paella with Lobster, Mussels, Prawns and Squid
Pakistani Fish Curry
Prawn and Avocado Dip with Chilli Vodka
Prawn Malai with Aloo Cake and English Mustard Dressing
Salmon In Vodka Cream Sauce With Green Peppercorns
Poached Salmon with Green Peppercorn, Ginger, and Orange
Sauce
Salmon with Lemon-Dill-Vodka Sauce
Salmon with Pink and Green Peppercorns Sauce
Salmon Tartare
Salmon Tartare (2)
Seared Scallops with Leeks and Lemon Chilli Butter
Scallops in Mushroom and Irish Whisky Cream Sauce
Tandoori Fish (1)
Tandoori Fish (2)
Tandoori Fish (3)
Steamed Thai Fish

Chapter 5 – Vegetables (Mainly)

Aloo Gobi
Asparagus, Smoked Salmon with Crème Fraîche salad
Asparagus and Caramelised Onion Taleggio Tart
Asparagus and New Potato Frittata
 Asparagus, Chicken and Morel Fricasse
Asparagus and Prawn Tempura
Aubergine & Spinach Curry
Hot Avocado Cream with Bacon Crumble
Avocado Mousse (2)
Okra Masala (Masala Bhindi)
Bhindi and Tomatoes with Grilled Aubergine
Bhindi
Bhindi Subji (Bhindi and Tomatoes)
Bhindi and Tomatoes
Fried Bhindi With Onions
Stuffed Bhindi
Bhindi in a Savoury Sauce
Cauliflower Spinach and Chickpea Balti
Cheese and Onion Flan
Green Peppercorn Sauce
Fried Lettuce
Potato Bhaji
Potato Bhaji (2)
Potato Bhaji (My Preferred Method)
Ratatouille
Saag Dhal (Spinach and Lentil Curry)
Spinach creamed with Jerusalem Artichoke
Tomato Curry

Chapter 6 - Chicken & Other Poultry

Chicken and Prawn Curry
Brett's Balti Chicken
Brian's Balti Chicken
Another Balti Spice Recipe
Chicken Balti from Birmingham
Chicken Cafreal
Chicken Cafreal – Goacom
Chicken Cafreal – Calangute Cookbook
Chicken Cafreal
Chicken Livers with Balsamic Vinegar & Spinach
Chicken with fresh Methi and Cream - Malai Methi Murg
Chicken with Spinach - Makhani Murg Palak
Coq au Vin
Duck a L’Orange
Grilled Ginger-Lemon Grass Chicken
Lemon Grass Chicken
Kylie Kwong’s 'Radical' Roast Chicken
Sweet & Sour Chicken (or Pork)
The Great White Elephant Cook Book

Pheasant in Red Wine with Potato and Swede Mash

Slow Cooked Pheasant Casserole with Wild Mushrooms
Pheasant Casserole

Chapter 7 – Pork and Ham

Afelia - Pork Cooked in Red Wine with Coriander
Ginger Glazed Ham with Spiced Peaches
Kylie’s sweet & sour pork
Barbecued Pork Spare Ribs
Orange Pork Steaks with Tarragon
Spicy Elizabethan Pork Casserole
Sweet & Sour Pork
Stuffed Pork Burgers with Herb Crust
Roast Stuffed Pork Loin or Tenderloin
Goan Sorpotel
Idli

Chapter 8 – Red Meat

Beef and Mushroom pie
Beef Carpaccio
Beef Curry (Goan)
Beef Vindaloo
Fillet of Beef Wellington
Fillet of Beef Wellington (2)
Mini Wellingtons
Steak Tartare (1)
Steak Tartare (2)
Steak Tartare (3)
Pasta Bolognese
Game Pie
Stuffed Crown of Lamb Cutlets
Lamb Biryani with Egg Masala and Raita
Quick Lamb Curry
Lamb Curry
Roasted Lamb Curry (Bhoona Ghosht)
Mutton Rogan Josh
Another Rogan Josh Recipe (Lamb or Beef)
Lamb with Spinach (Saag Ghosht)
Lamb Rara (1)
Lamb Rara (2)
Lamb Rara (3) (My Version)
Liver and Minced Lamb (Kheema Liver Masala)
Fried Liver and Kidney
Liver Curry
 Stir Fried Liver (In a Wok)
Stir-fried Liver
Fried Liver Chinese Style
Stuffed Burgers with Herb Crust

Chapter 9 – Rice
Boiled Rice
Jasmine Rice
Jeera Rice
Pulau Rice
Pulau Rice – Nepali Vegetarian Version

Chapter 10 – Puddings
Baklavas
Belgian Biscuit Cake
Chocolate Cherry Trifle - Nigella Lawson
Dark Chocolate Mousse
Chocolate Mousse (Milk or White)
College Pudding
Egg Nog with Rum
Fruit and Nut Tart with Cherries Coconut and Walnuts
Gooey Ginger Pudding
Galatoboureko (Greek Custard Pie)
Spiced Ginger and Rhubarb Crumble
Nigella’s Hot Cakes with Eggnog Cream
Kata'i'fi
Karidopita (Walnut Cake)
Karidopita with lemon and brandy syrup
Kheer (Indian Rice Pudding)
Kulfi (Indian Ice Cream)
Lemon Pudding
Marmalade pudding
Pear Tart Tatin with Cinnamon and Pear Schnapps
Spiced Peaches
Roly-poly
Hot Strawberry Pie with Clotted Cream
English Summer Pudding Trifle
Treacle Sponge
Tipsy cake
The Great White Elephant Cook Book

Chapter 11 – Christmas Puddings

Easy Christmas Pudding
Christmas Pudding (My Wife)
Christmas Pudding (My Mother)
Christmas Pudding (My Mother-in-Law)

Chapter 12 - Drinks
Banana Smoothie
Char
Masala Char
Lime Soda
Mai Tai
Pina Colada
Cheapa Colada
Indian Wine

Chapter 13– Spices

My Spice List
Garam Masala (My Recipe)
Garam Masala (2)
Sāmbhar Powder
Standby Curry Powder

Chapter 14 - Pickles
Goong Goong's pickles
Sweet and Spicy Pickled Vegetables

Appendix A – Conversion Tables

Liquids (and Herbs and Spices)
Weight
Other non-liquid ingredients

Appendix B – Oven Temperatures

Appendix C – Glossary
Avocado and Spinach Soup

Ingredients
8 ounces nice and tender baby spinach leaves
2 Tablespoons fresh parsley
1 ripe avocado, peeled and diced
2 Tablespoons fresh lemon juice
2 cups home made chicken stock
3 dashes hot pepper sauce
1 teaspoon salt
freshly ground black pepper
¼ cup plain yogurt
yogurt (to garnish)
parsley (to garnish)

Method

1. Blanch the spinach in boiling Water for a minute, then drain.

2. Place spinach in a liquidiser with all the other ingredients and whiz together
until smooth.
3. Chill till needed
4. To serve pour into bowls and top with a dollop of yoghurt and sprinkle with
parsley.
5. A sprinkle of chilli powder also looks pretty!

Serves 4
The Great White Elephant Cook Book

Salmon with Lemon-Dill-Vodka Sauce

Ingredients

1 onion, chopped
1 Tablespoon olive oil
3 cups stock (chicken or fish)
1 cup heavy cream
⅓ cup vodka
½ teaspoon salt
½ cup dill, chopped
1 ½ teaspoons lemon zest, grated
2 Tablespoons lemon juice
¼ teaspoon pepper
4 Salmon Steaks or fillets

Method

1. Marinade the fish in the lemon juice & about ⅓ of the vodka for a couple of
hours or more.
2. In a large saucepan cook onion in the oil over medium heat until soft (5-8
minutes).
3. Add stock, cream, marinade and salt and bring to a boil over medium high
heat, stirring occasionally until sauce is reduced to 2 cups (45-60 minutes).
4. Remove from heat and stir in dill, lemon zest and pepper.
5. Add salmon to saucepan and cook over medium low heat until fish is cooked 3
or 4 minutes should do, add rest of vodka

Serves 4
Lamb Rara

Ingredients

½ kg lamb mince
½ kg mutton (or lamb) cubed
500g yogurt
3 Tablespoons garam masala
1 teaspoon red chilli powder
2 whole green chilli, finely chopped
2 teaspoons ginger (crushed)
2-3 medium onions, thinly sliced
1- 1 ½ teaspoons salt
1 large tomato chopped
3 Tablespoons cooking oil
3 teaspoon coriander leaves, chopped

Method

1. Mix garam masala, red chilli powder and salt and yogurt well to make paste.
2. Wash meat and pour half of the yogurt paste into a pressure cooker along with
cubed lamb.
3. Cook under pressure for 3-5 minutes or until the cubed meat is half cooked.
4. Transfer gravy and meat into a saucepan.
5. Add rest of the yogurt paste and mince to pan.
6. Cook on low fire till liquid has dried up and meat is tender.
7. Add oil and keep cooking for 5 minutes.
8. Add a drop of water if required.
9. Add green chillies, ginger, onion, half of the chopped tomato and cook further
5 minutes.
10. Add other half of tomato and fresh chopped coriander.
11. Cook further for 3-4 minutes.
The Great White Elephant Cook Book

Fruit and Nut Tart with Cherries Coconut and Walnuts

Ingredients

Filling
25g sultanas
25g raisins
250 ml rum
25g butter
35g sugar
1 large egg
25g glace cherries
25g chopped walnuts
25g desiccated coconut

Pastry
50g self-raising flour
25g goats butter (or ordinary)
1 egg
300 ml water

Finish
Whipped double cream
Dessert spoon of icing sugar

Method

1. In a bowl, soak the raisins and sultanas in rum for 2 hours (ideally overnight).
2. To make the pastry, knead together the flour, goats butter, egg and water.
3. Roll out the pastry onto a floured surface and line the tart tin.
4. For the filling, melt butter and sugar. Leave to cool
5. Beat the eggs and whisk in the cooled butter and sugar mixture.
6. Strain the fruit and reserve the rum.
7. Mix in the fruit, nuts and coconut
8. Spoon the mixture over the pastry case and bake at 160 degrees Celsius for 30-
35 minutes
9. Whisk the double cream with icing sugar and the reserved rum.
10. Serve your tart with a dollop of boozy cream

(Patricia Breen)