CAULIFLOWER CROCKETS

1 MEDIUM CAULIFLOWER, CUT IN SMALL STEMS        -        200 gr (0.44 POUND) OF PARMESAN CHEESE FLAKES

SOME FLOUR      -      SOME OLIVE OIL      -      330 ml (11.1 US oz) OF BEER      -      LEMON SLICES & PARSLEY LEAVES

 - WASH THE CAULIFLOWER STEMS, BOIL THEM IN SALTED WATER WITH SOME VINEGAR OR LEMON JUICE FOR 5-6 MINS JUST TO GET A BIT TENDER, STRAIN THEM AND LET THEM DRY IN THE STRAINER. THEN, EMPTY THE BEER, THE CHEESE FLAKES AND THE FLOUR INTO A BOWL, WORK THEM OUT INTO THICK GRUEL, PRE-HEAT THE OLIVE OIL IN A PAN AND WHEN THE OIL IS SCORCHING, DIP THE CAULIFLOWER STEMS INTO THE GRUEL AND FRY THEM FEW BY FEW UNTIL THEY BROWN WELL ALL AROUND. WHEN READY, PUT THEM ON KITCHEN PAPER TO DRY, EMPTY THEM INTO A PLATE AND SERVE THEM HOT, GARNISHED WITH THE LEMON SLICES AND THE ROSEMARY LEAVES.

 

MINCE MEAT FINGERS

250 gr (0.55 POUND) OF SFOLIATA PASTE        -        350 gr (0.77 POUND) OF VEAL MINCE MEAT        -        1 CHOPPED ONION

2 SLIGHTLY WHISKED EGGS        -        1 SMALL SPOONFUL CINNAMON POWDER        -        1 SMALL SPOONFUL OF PAPRIKA

1/2 SMALL SPOONFUL GINGER POWDER        -        4 SPOONFULS OF CHOPPED PARSLEY        -        4 SPOONFULS OF BUTTER

EXTRA VIRGIN OLIVE OIL

 - SAUTE THE ONION IN 4 SPOONFULS OF SCORCHING OLIVE OIL FOR 3-4 MINS UNTIL IT GETS TENDER, ADD THE MINCE MEAT, FRY IT ON LOW FIRE FOR ABOUT 10 MINS (SQUEEZE THE COBS WITH A FORK), ADD THE PARSLEY, THE CINNAMON POWDER, THE PAPRIKA, THE GINGER, THE EGGS, SALT AND PEPPER AND MIX THEM ALL WELL. THEN, TAKE IT OFF THE FIRE, LAY THE SFOLIATA PASTE ON A FLAT SURFACE AND CUT IT IN RECTANGULAR PIECES 10 cm (4 INCHES) LONG. AFTER THAT, SMEAR SOME BUTTER AT THEIR EDGES, PUT 1 SMALL SPOONFUL OF THE MINCE MEAT FILLING IN THE CENTER OF EACH PIECE, FOLD THE PIECES INTO ROLLS, PRESS THEIR EDGES TO STICK TOGETHER AND FRY THEM IN SCORCHING OLIVE OIL UNTIL THEY BROWN WELL. WHEN READY, PUT THEM ON KITCHEN PAPER TO DRY, EMPTY THEM INTO A PLATE, DREDGE THEM WITH CINNAMON POWDER AND SERVE THEM VERY HOT.

 

SESAME PULP SALAD

2 MINCED GARLIC CLOVES        -        1/2 SMALL SPOONFUL OF SALT        -        3/4 CUP OF SESAME PULP

1/3 CUP OF LEMON JUICE        -        3 SPOONFULS OF CHOPPED PARSLEY        -        1/3 CUP OF COLD WATER

 - IN A SMALL BOWL MIX WELL THE GARLIC WITH THE SALT, SLOWLY ADD THE SESAME PULP LITTLE BY LITTLE, STIRRING WITH A WOODEN SCOOP, SLOWLY ADD THE WATER AND THE LEMON JUICE LITTLE BY LITTLE, TOO, AND WHEN THE MIXTURE IS AS THICK AS YOU LIKE IT TO BE, ADD SOME MORE SALT AND THE PARSLEY AND STIR WELL FOR ABOUT 1-2 MINS. EAT IT ON BREAD SLICES.