International
Lunches
Join us at our monthly International lunches – an
opportunity to experience the food, drink and
hospitality of each Partner Nation.
Every month, a different nation takes a turn at hosting
an International Lunch. The lunch usually consists of a
welcome drink followed by a two or three course meal
or buffet, with coffee, all for £15. The menus and recipes
for each recent lunch are given here so you can try and
recreate the delicious dishes at home. At lunch, there
is a raffle with prizes from the host nation and you will
also learn a little bit about that nation and have the
opportunity to meet new people and catch up with some
familiar faces. Lunches are organised by the AIC and are
open to every spouse and partner of every rank. They
run from 12:15 to 2pm promptly.
Keep an eye on the AIC Facebook page for details. You
can sign up in person in the Officers’ Mess, or by
phone 01452 712612 ext 6225 or via
email [email protected]
Remember to sign in using your spouse’s Mess number
or pay cash a week before the event at the latest.
International lunches coming up:
Swedish
Recipes
Toast Skagen
Ingredients:
(Serves 6)
250g shrimps (peeled),
400g (unpeeled)
1 finely chopped red
onion
10ml mayonnaise
1 tsp grated
horseradish
1 lemon
Bunch of fresh dill
6 slices of white bread
Mix the mayonnaise, finely
chopped red onion and
finely-grated horseradish.
Add the finely chopped dill
and the shrimps (make sure
they are not too wet if they
aren’t fresh).
Cut the crusts from the toast
and fry them golden yellow in
a pan.
Put the shrimp mix on the
bread and garnish it with a sprig
of dill and a slice of lemon.
For information on future lunches please refer to our
Facebook page – ARRC International Club
Swedish Meatballs Gravy (Brun sås)
Ingredients: Ingredients:
(Serves 8) (Serves 4)
2 finely chopped large onions 2 tbsp butter
2 tbsp butter 2 tbsp plain flour
100ml whipping cream 400ml water
100ml milk 1 veg stock cube
100ml breadcrumbs 5 tbsp whipping
cream
500g beef mince
500g pork mince
3 tsp salt
2 eggs
1½ tsp salt
1½ tsp granulated
sugar
Butter for frying
Fry the onions in
butter in a pan until
they are soft. Let
the onions cool.
Mix the cream, milk
and breadcrumbs
in a pot and let
it swell for 10
minutes.
Mix the mince with salt, sugar and add the eggs. Mix it
together.
Mix the onions with the breadcrumb mix and add the mince.
Form the mixture into small meatballs and fry them in a pan
with butter for approximately 8 minutes.
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theIMJIN SUMMER 2018
1½ tsp soya sauce
1 tbsp black
currant jelly
Black pepper
Salt
Melt the butter in
a pan and add the
flour. Stir well.
Add the water, a small
amount at a time while constantly
stirring. Leave the gravy to boil
before you add more water.
Add the stock cube.
Add the cream and soya sauce
and let it simmer for 5 minutes.
Stir occasionally.
Add the jam and salt and
pepper to taste.