These three Galloping Gourmet cookbooks jumped out at me in a local thrift store. I can vaguely remember seeing the Galloping Gourmet on public TV, but I was too young to really be into it.
Where is the Galloping Gourmet Today?
Galloping Gourmet Cookbooks Volumes 1, 2, and 3
I have The Galloping Gourmet Volumes 1, 2, and 3. These are hardcover, square cookbooks, both published by Fremantle International, Inc. All were published in 1968-1969 and are around 110+ pages.
Cookbooks 2 and 3 are in like new condition with a little yellowing of the pages as is to be expected. There are minor nicks on the corners of the books. Cookbook 1 has markings on the cover but is still in excellent condition.
The Galloping Gourmet TV Show
Never saw the TV show back in the day? Here’s a glimpse:
Kare Poaka No. 1
A Polynesian curry created by Graham Kerr from The Galloping Gourmet Television Cookbook Volume 1. Serve with fresh lime juice and soda or a full-bodied White Burgundy. This is classically served from a carved wooden Maori bowl.
- 2 pounds pork cut into 1-inch cubes
- salt and pepper
- 1/4 cup clarified butter
- 1 medium onion sliced into 1-inch rings
- 1 tablespoon curry powder
- 4 ounces green pepper cut into 1-inch squares
- 1 bay leaf
- 1 clove garlic crushed
- 1 teaspoon mustard seed
- 1/2 lemon juiced
- 1 tablespoon red currant jelly
- 1 1/4 cups coconut stock
- 1/4 cup catsup
- 1 cup coconut cream
- 1 heaping teaspoon chili powder
Coconut Stock and Cream
- 1 cup desiccated coconut
- 1 1/4 cup water for cream
- 2 1/2 cups water for stock
Make Coconut Stock and Cream
For Coconut Cream: Boil 1 1/4 cup water. Pour over coconut in bowl. Cover and allow to infuse 30 minutes. Place mixture in a piece of muslin and squeeze out all moisture, leaving the coconut cream.
For Coconut Stock: Boil 2 1/2 cups water – pour over squeezed coconut. Place lid on top and infuse for 30 minutes. Squeeze out coconut stock through muslin. Set aside.
Assemble the Poaka
Heat clarified butter in a large saucepan. Add meat and fry gently.
Add onion, curry powder, then mustard seeds, green pepper, bay leaf, and garlic. Continue to fry gently, stirring.
Pour in lemon juice, red currant jelly, tomato sauce, and coconut stock. Simmer in open pot for 1 1/2 hours. This is better made the day before.
Skim off all fat and add 5/8 cup of coconut cream.
Reheat and pour off 1/4 cup of the cooking liquid. Blend this liquid with chili powder and pour into small sauceboat. This extra hot sauce can be added by those who prefer “undemocratic curry.”