MASTER CHEF

One Good Dish Deserves Another!

It was well-known amongst Peter’s friends that he was a fantastic cook. Here are three of his own favourite recipes.

First, a dish which Peter described as being “frankly Swank and great for scoring in the ‘up with the Joneses’ game”.

Superbird

• A chicken (or pheasant)
• A few rushes of Burton
• A bottle of white table wine
• Half a cup of stock
• Two sticks of celery
• A large onion
• Two medium carrots
• Honey.

Make cuts in the cheque in or pheasant and slotting bits of bacon. Put bird in a casserole dish and pour over the white wine. Add stock. Fry celery in a little butter to soften and add to casserole. Add chopped carrots. Cooking oven for 45 minutes (gas mark 4, 350). Remove from oven and spread honey generously over pheasant or chicken. Return to oven and cook for a four further 45 minutes.

Now a dish that Peter said would make your friends squirm with embarrassment to think of all the trouble you have taken for them.

Sausage Special

• Rice for 4
• 16 Sausages (two for each serving)
• 8 ounces of prawns or shrimps
• Small fresh crab
• Two medium onions
• Six medium size tomatoes
• One red or green pepper
• Garlic.

Boil rice and drain well. Same time grilled sausages to drain excess fat and drop into pieces about an inch long. Fry onions gently until they’re just transparent. Chopped Peppers and fry until just soft. Skin tomatoes and slice. For all the ingredients including prawns and crab into a casserole and stir them gently so that they are mixed together. Sprinkle with garlic. Cooking oven (gas mark 4, 350) for 40 minutes.

For special dinner parties, Peter would produce his…

Wyngarde Special

• Beef marinade
• 2 Pounds of beef
• Half a bottle of red table wine
• A tablespoon of vinegar
• 2 Medium onions
• 2 Leeks
• 3 carrots
• 3 Tomatoes
• 1 Pound of potatoes
• Half cup of beef stock.

Chop beef into 2 inch chunks. Covering a dish with red wine and vinegar and leave in fridge for three days. On the day to be served, slice onions comment leeks, carrots and potatoes into large pieces. Put me, wine marinade and stock in a casserole and add vegetables. Cooking oven (gas mark 5, 375) for an hour.

Happy cooking!

Read more about Peter’s cooking prowess by clicking below: