Put oysters into serving glassed (fresh or tinned)
Mix 2 tablespoons tomato soup and 2 tabelspoons salad cream and 1 teaspoon Worcestershire souce,pour over oysters and serve.
2. POOR MAN'S SMOKED SALMON
3 Boned kippers 1 tablespoon vinegar
2 tablespoons olive oil 1 teaspoon sugar
1 onion(sliced) 1 bayleaf
Black pepper
Skin kloppers by running a sharp knife between flesh and skin. slice flesh into strips. Leave to marinate in oil,vinegar and other ingredients for 24 hrs. Drain and eat as an appetiser.
3. EGG STARTER
Hard boil eggs-cut in half,cover with mayonnaise and sprinkle with black cavier.
4. AVOCODO PEAR STARTER
Cut avocados in half,scoop out flesh and mash with one packet of smoked snoek,chopped parsley,lemon juice and pepper,put back into skin and serve.
5. GUIDANCE FOR GASTRONAUTS
Never be intimidated by foreigh cokery:
Tamatoes and Oregano make it Italian.
Wine and Tarragon make it French.
Lemon and Cinnanom makes it Greek.
Soy Sauce make it Chinese.
Now you're an international cook!
6. CAFE BRULOT
1. 6 Lumps sugar 8 whole cloves
1x25cm stick cinnamon ½ cup brandy
1 lemon peel,cut into strips 4 cups very hot, very strong coffee
Place all ingredients,except coffee,in chafing dish. Do not stir. Ignite brandy with match and stir constantly and carefully until all ingredients are well blended. Slowly pour in hot coffee and continue to stir. Ladle into demitasse cups. Makes about 10 cups
2. 1 stick cinnamon 12 cloves
Peel of 2 oranges and 2 lemons,cut into strips.
6 lump sugar
140ml warm brandy
3 tabelspoons Curacao Liquer
850ml strong black coffee
In a chafing dish mix first four ingredients,mash together over low heat. Add brandy and liquer and stir untill well mixed. Add to coffee and serve at once in demitasse cups.
I daresay you could add a blob of cream!
7. TUNA CUCUMBER
Slice cucumber lengthwise- skin can be left on or removed. Take out pips and cut cubes,fill with tuna(tinned) and 2 tablespoons mayonnaise.
8. SEA SHELL AU GRATIN
Wash the fish and slimmer gently in the milk with onion and mace. Remove the fish and flake it,then divide between 5 scallop shells. Melt the butter and the flour,then grandually add milk,stirring all the time. Bring to the boil,season well and pour the sauce over the fish,sprinkle with crumbs. Pipe patato all around the shell. Put under the grill to heat through and brown patato-garnish and serve
12. TUNA PATÉ
8. SEA SHELL AU GRATIN
Crap meat, shrimp,tuna or cooked fish
570ml White sause 113g butter or Magarien
170ml grated cheese Salt an pepper
Mix fish in hot sauce-fill individual shells,sprinkle chees,place a pat of butter on each shell. Brown under grill. A dash of Tabasco,paprika and Worcestersauce can be added.
9. SNOEK PATÉ
150grm Smooth cottage cheese 80ml oil
80ml Fresh lemon juice 300grm smoked snoek
Salt and Pepper Aromat to taste
Flake and debone snoek. Add all other ingredients and blend together. Serve chilled with brown bread.
10. PATÉ OF CHICKEN LIVERS (WITH HOT TOAST)
Gently fry 225grm livers (fresh or defrosted) in 65g butter or magarine fot 5 mins. Mince or rub through sieve. Stir 1 tabelspoon brandy or sherry into pan and add to meat. Blend with 65g creamed butter and a sprinkling of pepper,salt and nutmeg.
Pack into mould and chill. Serve in 15mm slices.
11. SCALLOPED SMOKED HADDOCK
500ml smoked haddock 28grm flour
285ml milk Seasoning
1 level tapelspoon chopped onion 28grm butter or margarine
Browned crumbs
Creamed patato,watercress or parsley to garnich.
1X200grm flaked tuna 125grm smooth cottage cheese
5ml lemon juice 12,5ml tomato sauce
10ml fish paste 2ml Worcestershire sauce
2ml brown sugar Cream –Approx 75ml
Put ingredients into blender. Add enough cream to blend easily. Spoon into pot,cover with plastic wrap and chill.
13. MOCK CRAB
500g haddock (change water 3 times and flake when cooked) 375grm kingklip 500ml cream
1 egg white Salt and pepper
1 bunch fresh parsley 1 red pepper,deseeded
Mix all ingredients together,place in fridge to chill. Serve3 on lettuce leaves.
14. KINGKLIP/COB (MOCK CRAYFISH)
Boil cob in water and when cooked,squeeze lemon juice over fish. Break into pieces and put in dish to be used for serving.
SAUCE: 5ml mayonnaise 2 dessertspoons Worcestershire sauce
½ teaspoon dried mustard 5ml tomato sause
2 dessertspoons lemon juice
Add a little milk or cream
Put all into jar and shake well. Keep sauce in fridge and ice cold. Cover fish and serve on lettuce leaves. Garnish as you like.
15. FRUIT COCKTAIL STARTERS
Use different colour of canned fruit, like Lychees,black cherries,mongoes,pineapple pieces,grapes,etc. drain juice. Place in flat container. Just cover with any fruit base liquor and chill for at least 3 – hours.
16. MELON,TOMATO AND CUCUMBER STARTES
Dice equal quantities of sweet melon,tomato and cucumber. Pour French dressing and chill
17. CRAB OR SHRIMP (OR ANY SEAFOOD) COKTAIL
4 Tabelspoons mayonnaise 2 Tabelspoons fresh cream
Dash taboaco sauce,few drops lemon juice
4 Tabelspoons tomato sauce 2ml TabelspoonsWorcestershire sauce
Cut seafood into small pieces. Blend mayonnaise with tomato sauce,cream,Worcestershire sauce and Tabasco,add few drops lemon juice,mix well do not beat. Put seafood on lettuce leaves,pour over mayonnaise.etc,decorate with cucumber slices,tropped with blob of cream and stuffed olive.
18. MOCK CRAYFISH COCKTAIL
375ml mayonnaise 1 tabelspoon Worcestershire sause
2 tabelspoon lemon juice 1 tabelspoon grated onion
1 cup cream (optional) Few drops Tabasco sause
Mix all ingredients and keep in sealed jar in frifge. Use with any firm white fish,about 1 kg. Cook and flake mix with sauce. Garnich with lettuce leaves, etc
19. AVOCADO,CHEESE AND CAVIAR STARTER
200grm smooth cottage cheese
3 large avocados,peeled and cubed
6-10ml lemon juice(according to taste)
Salt and pepper ½ teaspoon sugar Caviar
Mash all ingredients,except the caviar. Sink the avocado stone in the middle to prevent discolouration,cover and chill. When ready to serve,spoon into long stemmed glasses, make a depression in the middle,drop in a teaspoon of caviar and serve.
20. PEPPER AND BRINJAL PATÉ
2 Green peppers 2 Brinjals
125ml salad oil 125ml plain yoghurt
2 cloves garlic 2 tabelspoons lemon juice
Salt and Pepper
Heat oil fry brinjals until soft. Add seasonings. Grill peppers until skin blisters. Remove and peel peppers. Take out seeds. Spoon all into blender and blend smooth. Chill in earthenware pot.
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