An exotic dish from West Africa, Ivory Coast Grill makes a spicy and original dinner party meal. Serve with saffron rice and a tossed salad, and – for special occasions – a light Beaujolais or Macon Rouge wine.
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground coriander
1 garlic clove, crushed
3 fl. oz. Worcestershire sauce
3 oz. tomato puree
2 lb. topside of beef, thinly sliced
2 fl. oz. vegetable oil
2 medium-sized onions, finely chopped
4 oz. mushrooms, wiped clean and sliced
1 large green pepper, white pith removed, seeded and thinly sliced
16 oz. canned pineapple chunks, drained
2 fl. oz. mixed pickles, drained and chopped
2 celery stalks, trimmed and chopped
In a large, shallow dish, combine the salt, pepper, coriander, garlic, Worcestershire sauce and tomato puree.
Arrange the beef slices in the dish, coating the meat thoroughly with the marinade. Cover the dish and marinate the meat for 30 minutes.
Drain the meat, reserving any marinade which has not been absorbed. Set the marinated meat slices aside.
Preheat the grill to high.
In a large, heavy frying-pan, heat the oil over moderate heat. When it is hot, add the onions, mushrooms and green pepper.
Fry them for 5 minutes, stirring occasionally with a wooden spoon. Stir in the pineapple, pickles, celery and any remaining marinade and cook the mixture for 10 minutes more, stirring from time to time to prevent the vegetables from sticking to the bottom of the pan.
Meanwhile, reduce the grill heat to low. Place the beef slices on the grill rack and cook the meat for 5 minutes on each side.
Arrange the beef slices in the centre of a warmed serving dish. Spoon the cooked vegetables around the meat and serve.
Jacqueline’s Lemon Wonder Pudding
A superbly light and creamy summer des-sert, Jacqueline’s Lemon Wonder Pudding is very quick and easy to make.
3 eggs, separated juice and grated rind of 1 lemon 8 oz. castor sugar 8 fl. oz. double cream
Set the thermostat of the refrigerator to its coldest setting.
In a small mixing bowl, beat the egg yolks and lemon juice and rind together with a metal spoon. Set aside.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form soft peaks. Beat in the sugar, a little at a time, and continue beating until the mixture forms stiff peaks.
In a large mixing bowl, beat the cream with a wire whisk or rotary beater until it is stiff. With a metal spoon, carefully fold the egg white mixture into the cream, then fold in the egg yolk mixture.
Spoon the mixture into a 2-pint pudding basin. Place the basin in the frozen food storage compartment of the refrigerator and freeze the mixture for 1 to 1 ½ hours, or until it is completely set.
Remove the basin from the refrigerator 10 minutes before serving.