DIRECTIONS
1/2 lb Haddock
1 1/4 Onion, chopped
3/4 cup of Water
16 oz Corn, creamed
3 sl Bacon
1 cup of Milk
1 md Potato
INGREDIENTS
Peel potato, cut into chunks, put in saucepan with the water and cook,
covered, over medium heat for 10 minutes.
Cut fish in chunks, mix in with the potatoes, and continue to cook for 10
more minutes (covered). While these are cooking, fry the bacon until it is crisp. Drain on paper
towels. Fry the onion in the bacon grease.
Add the creamed corn to the fish and potatoes.
Add the milk to the onions. Crumble the drained crisp bacon and add to the
milk mixture.
Bring the milk mixture to serving temperature, add the fish mixture and
serve.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts
Thursday, January 07, 2010
Monday, May 05, 2008
Cod Fish Cakes
INGREDIENTS
* 15 g butter
* 455 g cod fillets, cubed
* 10 g grated onion
* 2 large potatoes, peeled and halved
* 4 g chopped fresh parsley
* 1 egg
* 45 ml oil for frying
DIRECTIONS
* Place potatoes in a large pot of water, bring the water to a boil.
* Let the potatoes cook until they are almost tender.
* Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
* Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
* Heat oil in large skillet over a medium-high heat. Fry patties on both sides until golden brown. Drain on paper towels before serving.
www.recipewitch.com
recipewitch.blogspot.com
* 15 g butter
* 455 g cod fillets, cubed
* 10 g grated onion
* 2 large potatoes, peeled and halved
* 4 g chopped fresh parsley
* 1 egg
* 45 ml oil for frying
DIRECTIONS
* Place potatoes in a large pot of water, bring the water to a boil.
* Let the potatoes cook until they are almost tender.
* Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
* Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
* Heat oil in large skillet over a medium-high heat. Fry patties on both sides until golden brown. Drain on paper towels before serving.
www.recipewitch.com
recipewitch.blogspot.com
Tuesday, September 04, 2007
Roast Beef Recipe
A fabulous recipe:
INGREDIENTS
1 sirloin of beef on the bone, weighing 5-6 lb (2.25-2.75 kg) - this would be 3 ribs
½ onion, peeled
1 level dessertspoon mustard powder
1 level dessertspoon plain flour
freshly milled black pepper
METHOD
1. Preheat the oven to 240C/475F/Gas 9.
2. Place the beef, just as it is, upright in a roasting tin, tucking in the half onion alongside it.
3. Combine the mustard powder and flour, then dust this all over the surface of the fat, and finally season with a few twists of freshly milled pepper. This floury surface will help to make the fat very crusty (for those like me who want to eat what I call the crispies), while the onion will caramelise to give the gravy a rich colour and flavour.
4. Place the joint in the oven - it will have plenty of fat so do not add extra. After 20 minutes turn the heat down to 190C/375F/Gas 5, and continue to cook for 15 minutes per lb (450 g) for rare, plus 15 minutes extra for medium-rare or 30 minutes extra for well-done.
5. While cooking, baste the meat with the juices at least three times. To see if the beef is cooked to your liking insert a thin skewer and press out some juices: the red, pink or clear colour will indicate to what stage the beef has cooked.
6. Remove the cooked beef to a board for carving and leave it to rest for at least 30 minutes before serving (while it is resting you can increase the heat in the oven to finish the roast potatoes if you are serving them).
7. This resting period allows most of the juices which have bubbled up to the surface of the meat to seep back into it, and the meat itself firms up to make it easier to carve. Some of the juices will escape, though, and these should be poured into the gravy.
Great recipes at: http://www.recipewitch.com
and http://www.aldram.com
INGREDIENTS
1 sirloin of beef on the bone, weighing 5-6 lb (2.25-2.75 kg) - this would be 3 ribs
½ onion, peeled
1 level dessertspoon mustard powder
1 level dessertspoon plain flour
freshly milled black pepper
METHOD
1. Preheat the oven to 240C/475F/Gas 9.
2. Place the beef, just as it is, upright in a roasting tin, tucking in the half onion alongside it.
3. Combine the mustard powder and flour, then dust this all over the surface of the fat, and finally season with a few twists of freshly milled pepper. This floury surface will help to make the fat very crusty (for those like me who want to eat what I call the crispies), while the onion will caramelise to give the gravy a rich colour and flavour.
4. Place the joint in the oven - it will have plenty of fat so do not add extra. After 20 minutes turn the heat down to 190C/375F/Gas 5, and continue to cook for 15 minutes per lb (450 g) for rare, plus 15 minutes extra for medium-rare or 30 minutes extra for well-done.
5. While cooking, baste the meat with the juices at least three times. To see if the beef is cooked to your liking insert a thin skewer and press out some juices: the red, pink or clear colour will indicate to what stage the beef has cooked.
6. Remove the cooked beef to a board for carving and leave it to rest for at least 30 minutes before serving (while it is resting you can increase the heat in the oven to finish the roast potatoes if you are serving them).
7. This resting period allows most of the juices which have bubbled up to the surface of the meat to seep back into it, and the meat itself firms up to make it easier to carve. Some of the juices will escape, though, and these should be poured into the gravy.
Great recipes at: http://www.recipewitch.com
and http://www.aldram.com
Monday, September 03, 2007
Hot/Sour Fish Recipe
A great recipe!
INGREDIENTS
450g/1lb fresh white fish fillets such as sole or plaice
cornflour, for dusting
150ml/5fl oz groundnut oil
For the hot and sour sauce
150ml/5 fl oz chicken stock
2 tbsp Shaoxing rice wine or dry sherry
1½ tbsp dark soy sauce
2 tbsp chilli bean sauce (available from Asian grocers)
½ tsp freshly ground white pepper
2 tbsp Chinese black rice vinegar or cider vinegar
2 tsp sugar
For the garnish
3 tbsp finely chopped spring onions
METHOD
1. Remove the skin from the fish. Cut the fillet across the width and at a slight diagonal into 2.5cm (1in) wide strips. Dust the pieces with cornflour, shaking off any excess.
2. Heat a wok until it is very hot. Add the oil and fry the fish strips gently for 2-3 minutes until golden brown.
3. Drain the cooked fish strips on kitchen paper.
4. Pour off all the oil. Wipe the wok and reheat. Add all the hot and sour sauce ingredients, bring to a boil then simmer.
5. Add the fish strips and simmer in the sauce for two minutes.
6. Serve on a warm platter garnished with spring onions.
http://www.recipewitch.com
http://www.aldram.com
INGREDIENTS
450g/1lb fresh white fish fillets such as sole or plaice
cornflour, for dusting
150ml/5fl oz groundnut oil
For the hot and sour sauce
150ml/5 fl oz chicken stock
2 tbsp Shaoxing rice wine or dry sherry
1½ tbsp dark soy sauce
2 tbsp chilli bean sauce (available from Asian grocers)
½ tsp freshly ground white pepper
2 tbsp Chinese black rice vinegar or cider vinegar
2 tsp sugar
For the garnish
3 tbsp finely chopped spring onions
METHOD
1. Remove the skin from the fish. Cut the fillet across the width and at a slight diagonal into 2.5cm (1in) wide strips. Dust the pieces with cornflour, shaking off any excess.
2. Heat a wok until it is very hot. Add the oil and fry the fish strips gently for 2-3 minutes until golden brown.
3. Drain the cooked fish strips on kitchen paper.
4. Pour off all the oil. Wipe the wok and reheat. Add all the hot and sour sauce ingredients, bring to a boil then simmer.
5. Add the fish strips and simmer in the sauce for two minutes.
6. Serve on a warm platter garnished with spring onions.
http://www.recipewitch.com
http://www.aldram.com
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