Judias Verdes con Salsa de Tomate

A warming vegetable casserole from Spain, Judias Verdes con Salsa de Tomate (yoo-dee-ahs vair-days kohn sahl-sah d’toh- maht) may be served on its own, with crusty bread and butter, or as a vegetable accompaniment to roast meat.

1 oz. butter

2 garlic cloves, crushed

2 lb. French beans, trimmed and cut into

1-inch lengths

½ lb. canned peeled tomatoes, chopped

1 tablespoon finely chopped fresh chives

1 tablespoon salt

½ teaspoon black pepper

1 bay leaf

1 tablespoon chopped pine nuts

1 tablespoon fresh lemon juice

In a medium-sized flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the garlic and cook, stirring frequently, for 4 minutes. Stir in the beans and cook for a further 4 minutes.

Add the chopped tomatoes with the can juices, the chives, salt, pepper, bay leaf, pine nuts and lemon juice.

Bring the mixture to the boil, stirring constantly. Reduce the heat to low and simmer for 25 to 30 minutes, or until the beans are very tender and the liquid has reduced a little.

Remove the casserole from the heat. Remove and discard the bay leaf. Turn the vegetable mixture into a warmed serving dish and serve immediately.

Jug Jug

A West Indian speciality, Jug Jug is a tasty hot meat mould, which is traditionally served at Christmas time.


1 teaspoon butter

8 oz. pigeon peas (tur dhal)

6 oz. pork fillet, cut into strips

6 oz. stewing steak, cut into strips

1 large onion, sliced

2 garlic cloves, crushed

A mixture of celery, apples, cloves, nutmeg, walnuts and bacon, Jugged Celery makes an unusual accompani-ment to steaks, chops or omelets.

2 tablespoons finely chopped fresh chives

1 pint beef stock

1 teaspoon salt

½ teaspoon cayenne pepper

½ teaspoon dried thyme

1 tablespoon chopped fresh parsley

4 tablespoons cornflour mixed to a paste with 1 tablespoons water

With the teaspoon of butter lightly grease a 2-pint pudding basin and set aside.

Wash the pigeon peas thoroughly in cold running water and soak them for 30 minutes.

Drain the pigeon peas and transfer them to a large saucepan. Add the pork, steak, onion, garlic, chives and beef stock and place the pan over moderately high heat. Bring the beef stock to the boil. Reduce the heat to low, cover the pan and simmer for 1 hour.

Remove the pan from the heat. In an electric blender or food mill, roughly puree the meat and vegetables. Return the puree to the saucepan and stir in the salt, cayenne, thyme and parsley. Stir in the cornflour paste.

Place the pan over moderately high heat and bring the mixture to the boil, stirring constantly with a wooden spoon. Remove the pan from the heat.

Pour the mixture into the prepared basin, pressing down firmly with a wooden spoon. Place a serving plate, inverted, over the top of the bowl and reverse the two. The jug jug should slide out easily. Serve hot.

Jugged Celery

An interesting blend of flavours and tex-tures, Jugged Celery is a tasty accompaniment to grilled steaks or chops or omelets.

1 teaspoon butter

8 lean bacon slices

10 large cooking apples

16 fl. oz. water

2 tablespoons sugar

1 teaspoon ground cloves

½ teaspoon grated nutmeg

½ teaspoon salt

½ teaspoon black pepper

1 large head of celery, cleaned and cut into

6-inch pieces

2 oz. chopped walnuts

Preheat the oven to moderate 350°F (Gas

Mark 4, 180°C).

With the butter, lightly grease a medium-sized, deep casserole. Lay half the bacon slices across the bottom and set aside.

Place the apples, halved and unpeeled, in a large saucepan. Add the water and place the pan over moderate heat. Cook for 15 minutes, stirring occasionally with a wooden spoon or until the apples are soft.

Remove the pan from the heat and strain the apples into a medium-sized mixing bowl, pressing down on the apples with the back of a wooden spoon to extract all the juices. Discard the apple peel, cores and any pulp remaining in the strainer.

Add the sugar, cloves, nutmeg, salt and pepper to the apple puree and stir well with a wooden spoon.

Spoon the apple puree over the bacon. Put the celery stalks into the apple puree, so that they stand upright.

Sprinkle the chopped walnuts over the top of the puree and arrange the remaining bacon slices on top. Cover the casserole and place in the centre of the oven. Bake for 1 ½ to 2 hours, or until the celery is cooked and the bacon is crisp.

Remove the casserole from the oven and serve at once.