MEATS

1.   COUNTRY MEAT LOAF

1½ cups  dried breadcrumbs                          ¼ cup tomato juice

½ teaspoon celery                                         1 teasppon salt

2/3 cup of stock                                           ¼ teaspoon pepper

1 tablespoon grated onion                             1 teaspoon chopped parsley

2 beaten eggs                                                1kg minced beag or veal

Combine ingredients in order given.  Bake in greased loaf pan at 190ºC for 1 hour.

2.   CURRIED MINCE

Brown 1½kg mince in the minimum of fat or oil.  Put into casserole.  Fry sliced onions and when partly fried add 1 chopped apple, 3 bananas and juice of ½ lemon.  Add strong curry powder.  Let the mixture simmer with a little water for a few minutes.  Add a handful of sultanas.  Mix well into the mince. Season with salt and cook slowly in the casserole for 1 hour at150ºC.

POULTRY

1.  BARBECUE CHICKEN

½ cup oil , butter or margarine½ cup lemon juice1 tablespoon soya sauce1 teaspoon mustard½ orange juice½ cup honey1 tablespoon chopped parsleyCook above for sauce in saucepan over low heat.  Cut chicken into individual portions.  Marinate 2-3 hrs in sauce.  Braai inside of portions first then brown the outsides.  Baste with sauce while braaiing.

2.  ASPARAGUS CHICKEN CASSEROLE

900grm -1,4kgChicken portions

3 tablespoons flour

3 tabelspoons oil

114grm Chopped bacon

1 pkt Cream of asparagus soup

680ml  Water

57grm Cheese

2 tabelspoons chopped nuts

Toss the chicken portions in flour and brown in the oil.  Add chopped bacon.  Place the chicken and bacon in a casserole and pour over the asparagus soup (made with 680ml water according to the instructions on the pkt).  Cover and simmer in an oven 180ºC for about 1-1½ hrs.About 10 minutes before surving,sprinkle with grated cheese and chopped nuts and allow to brown under the grill.

3.  PERI – PERI CHICKEN  3 small chickens or 2 chicksters (breasts)

Clean chicken,cut in halves,dry off then squeeze lemon juice all over portions-leave to stand for 10 min.  Brush each piece with cooking oil,put under grill for about 5 mins.  Removed ,from grill,turn pieces over return to grill for further 5 mins.  Take from grill and cover for few mins,then sprinkle each piece with  peri-peri powder (or liquid),salt,cayenne and paprika,pricking each portion on fleshy side to enable peri-peri to penetrate-sprinkle again with peri-peri if hotter taste preferred.  Baste once or twice during cooking period,grilling for 15-20 mins,or until cooked as desired.Garlic may be added to chicken if freferred.Serve with cabbage salad,olives and chips.  To be eaten with fingers.

4.  CHICKEN AND PINEAPPLE SPECIAL

Take a raw chicken and joint it.  Place some flour,salt and pepper in a paper bag and shake each joint separately in it.  Put the seasoned joints in an ovenproof casserole.

Drain juice from  tin pineapple rings.  To the juice add 3 dessertspoons Soya sauce or sherry.  Pour over the chicken.  Cover dish and cook in oven till tender (180ºC) enough,use a little Maizena to thicken.  Place chicken on a  on a serving platter and top with pineapple rings.  Place cherry in centre of each ring.  Pour the sauce over.  Sprinkle with brown sugar and put under grill for a few mins to glaze.  Serve with rice,green peas and green salad.

5.  BAKED CHICKEN PIECES

Put chicken pieces in a casserole dish, sprinkle with onion soup,then sprinkle apricot nector over and bake at 180ºC

6.  CHICKEN AND HAM CASSEROLE

Seasoned flour                                                       500grm frozen peas

8 portions chicken,preferably breast or thighs        ½ cup margarine

4 slices ham                                                           2 onions (chopped)

250-500grm fresh mushrooms                              1 cloves garlic

1 tablespoon chopped parsley                               ½  cup chicken stock

½ cup sherry                                                         2 teaspoons brown sugar

½ cup fresh orange juice

Dredge chicken portions in seasoned flour and fry until golden brown.  Remove and lightly brown chopped ham.  Remove.  In same pan sauté chopped mushrooms,onion,garlic,parsley,salt and pepper,then add stock and sherry,brown sugar and orange juice.  Cook,stirring for 5 min.  Arrange chicken and ham in flat baking dish and pour mixture over.  Cook at 170ºC covered with foil for 1 hour.  Baste well with juices and add clusters of frozen peas,return to oven for another 15 min,basting frequently,serve immediately.  Serve 6-8

7.  POULET CHASSEUR

1 young boiling fowl or chicken seasoning                           60grm flour

90grm butter or margarine                                                  125grm mushrooms

200grm bacon(optional)                                                      1-2 onions

250grm tomatoes                                                                ½ l chicken stock

3 tabelspoons red wine (white could be used)                       100grm raisins or sultanas

Bouquet Garni

TO GARNISH:- CHOPPED PARSLEY

Cut the fowl into neat joints and coat with seasoned flour.  Fry in 60grm butter until golden brown.  Put into casserole.  Place remaining butter in pan and fry mushrooms,chopped onions and skinned and chopped tomatoes.  Add to casserole.  Fry diced bacon and add to casserole.  Stir in stock and wine,cook until thickened slightly,pour over the chicken adding raisins,bayleaf and bouquet garni.  Cover the casserole and cook for about 1½ hrs, in very moderate oven.  Longer if older bird.

TO SERVE:-  Top with chopped parsely,on rice or boiled potatoes.

TO VARY:-  Add garlic for more potent flavour.

8.  POULET A’L’ ORANGE (Fried chicken and orange)

1 Roasting chicken                                                 2-3 onions

Seasoning                                                              4 oranges

120grm Butter or 4 tabelspoons oil                       Crushed clove garlic

¼ l white wine

Cut chicken in 4.  Remove peel from 2-3 oranges,cut into neat strips and remove some of the pith.  Simmer peel, in water to cover,for 1 hr.  Removed pulp from all the oranges discarding skin,pips and any pith.  Heat butter or oil in pan,fry garlic.  Add chicken,turn in garlic flavoured butter until quite tender.  Add wine towards end of cooking time with well-drained orange peel and pulp.

TO SERVE:-  Place chicken on dish,top with orange peel parsley and orange sices.  Serve with rice.Serve 4

9.  POULET A LA ROMAINE (Chicken with peppers)

2 kg roasting chicken

STUFFING:-  120grm fat bacon          60grm soft breadcrumbs    Seasoning

TO COOK:- 100 grm butter or magarine      

  Few peppercorns               ¼ l white wine           ¼ l chicken stock              

2 red peppers                 2 yellow peppers     2 green peppers (Chop and deseed)

About 8 shallots or small onions         100grm green olives

Mince or chop the bacon finely and blend with the breadcrumbs.  Stuff the chicken with this.  Heat the butter and fry the chicken well until golden brown,then season well and press a few peppercorns out into the breast of the chicken if wished.  Left chicken out of the pan and toss pieces of prepared peppers in butter.  Remove peppers,pour white wine into pan and add about ¼ l chicken stock.  Put peeled shallots or onions on bottom of pan,stand browned chicken on these together with peppers.  Cover pan and cook steadily for 1¼ hrs adding the olives toward the end of the cooking time.  Serve 4-6

10.  COQ AU VIN

1 roasting chicken                                          250grm mushrooms

Cloves garlic                                                  12-16 shollots or onions   

60grm butter                                                 200grm fat bacon or pork

30grm flour seasoning                                   2 tabelspoons brandy

½ l red wine                                                   ½ l chicken stock

Joint the chicken.  Peel mushrooms or just wash,remove base of stalks.  Peel shallots or onions.  Vegetables may be left whole or sliced.  Either slice bacon or pork or halves rashers.  Chop some and roll remainder.  Fry vegetables in flat pan.  Remove.  Add butter to bacon fat until golden brown.  Pour over brandy,ignite,when flame dies,granually add wine.  Return vegetables and bacon or pork to pan,cover tightly and simmer for about 1hr.  Put bacon rolls on top if using and cook for further 15mins.  Serve with creamed potatoes,boiled potatoes or rice.  Serve 4-6 people

                            

SOUPS

1.  COLD AVOCADO-YOUGHURT SOUP

1 Large ripe avocado (diced)                      5 ml lemon juice

1ml salt                                                      15ml brown sugar

300ml drinking yoghurt                              100ml thin cream

Pepper

Place all ingredients in electric blender and blend until smooth.  Pour into a suitable container,sink the avocado pip into the mixture to save the colour and chill for at least 8 hours.

2.  BACON PEA SOUP

3 cups split peas                                       3med potatoes(grated)

2 tablespoon soya sauce                            ½ teaspoon celery salt

2 mutton shin bones                                  50grm smoked bacon

1 large onion (chopped)                             1 tablespoon worcesterhire sauce

 2 or 3 beef marrow bones                         Chopped parsley

Salt and pepper

Place 6 liters water in pressure cooker and add onion, bones,peas.soya , worcesterhire sauce, parsley,salt and pepper.  Bring to boil and steam under pressure for 10 mins.  Despressurise ± 2 hr.  Add potatoes an simmer for further ± 1 hr.  Check taste and add more salt if needed.  Simmer for further 10-15 min.  Serve with sweetpotatoes for a “boeremeal”

3.  CREAM OF CAULIFLOWER SOUP (SLOW COOKER)

1 meduim head cauliflower,cut into flowerets

1 stalk cerlery,cut into pieces

1 meduim onion chopped

1 teaspoon white pepper

1qt chiken or turkey broth

1 cup light cream

½ teaspoon worcesterhire sauce,nutmeg

Combine cauliflower,celery,onion,salt,pepper and broth in slow-cooking pot.  Cover and cook on low fot 6-8 hours.  Force mixture through sieve or puree in blender.  Return to pot.  Add cream and worcesterhire sauce.  Cook on high for 5-10 mins to heat.  Sprinkle with nutmeg.  Makes 6 servings.

4.  BEAN SOUP

Marrow bones,shin.1 beef stock cube

1 pkt dry beans

Carrots,onion (sliced)

1 tin tomato paste (115grm)

3 teaspoon sugar

Salt an pepper,celery if available

Soak beans overnight.  Steam marrow bones and shin for ± 30 mins.  Add beans,onion,carrots and beef cube to steck.  Steam for 30 mins.  Mash with an old fashioned potato masher not in a blender.  Add sugar to tomato paste and add to first mixture.  Return to heat and bring to boil.

5.  CREAM OF CARROT SOUP

57g Butter  or Stork margarine

4 Medium sized carrots sliced

1 onion (large)sliced

1.140L Chicken stock

1 teaspoon salt

½ teaspoon cayenne pepper

142ml Cream

Melt butter in saucepan,add carrots and onion and cook gently until butter is absorbed,  Add 855ml  chichen stock and bring to boil.  Reduce heat,cover and simmer for 15 mins.  Transfer to electric blender and return to saucepan and heat gently with remaining stock add cream.  Serve 4

6.  CREAM OF CAULIFLOWER SOUP

1 onion chopped

500grm cauliflower springs

1 litre chicken stock

1 bayleaf

3 medium potatoes,peeled and sliced

10 ml lemon juice

5 ml sugar

15ml milk whisked with 125 ml instant milk powder

25 ml oil or melted butter

Fry onion in oil until soft but not brown.  Add cauliflower,chicken stock,bayleaf,potatoes,lemon juice and sugar.  Cover pot and slimmer very gently until cooked.  Removed bayleaf,and blend in blender until smooth.  Return to pot and taste for seasoning.  Add whisked milk mixture and reheat gently,but do not boil.  Serve sprinkled with cheese,nutmeg or cayenne pepper.

7.  CONGRESSIONAL  BEAN SOUP  (SLOW COOKER)

500g Dried small white beans

8 cups water

1 meaty ham bone or 2 cups diced cooked ham

1 cup finely chopped celery

1 onion (finely chopped)

2 tabelespoons finely chopped parsley

1 teaspoon salt

¼ teaspoon pepper

1 bayleaf

In large pan,heat beans in water.  Boil gently for 2 mins.  Turn off heat and let stand 1 hour.  Pour into slow-cooking pot.  Add remaining ingredients.  Cover and cook on low for 12-14 hours or until beans are very soft.  Remove bayleaf and ham bone.  Cut meat .  Makes 6 – 8 servings.

8.  ORANGES AND TOMATO SOUP

1kg fresh tomatoes or 1 Large tin of tomatoes      ¼ cup cream

1 each onion,carrot                                                4 cups light stock          

1 bayleaf                                                                Strip lemon rind

2 tablespoons butter                                              6 peppercorns

Juice of 1 orange                                                    2 tabelspoons flour

Salt                                                                         Pinch sugar

Pared rind of ½  orange

Rougfhly chop tomatoes.  Slice onion and carrot and put into saucepan with tomatoes,lemon rind,bayleaf,peppercorns and stock.  (if using tinned tomatoes,use juice and make up to 4 cups with stock)  Also add salt and sugar.  Cover and simmer till tomatoes are pulpy ±30 mins.  Strain and press out juice.  Melt butter,stir in flour and blend into tomato  juice.  Bring to boil and simmer fot 2-3 mins.  Shred and blanch orange rind.  Add orange juice to soup,adjust seasoning.  Just before serving,lightly stir in the cream and sprinkle top with strips of rind.

SAUSES & MARINADES

1.  HOLLANDAISE SAUCE

3 eggs yolks                                  3 tablespoon cold water500grm butter                               1 tablespoon lemon juiceSalt and pepperBeat yolk,water,salt and pepper in top of double boiler.  Place over just simmering water in bottom of double boiler and beat until mixture thickens (2-3 mins) . Add butter bery slowly-a tablespoon at a time- beating all the time.  When all butter has been added remove from heat and stir in lemon juice.  Serve hot over broccoli,asparagus or cauliflower.


2.  TOMATO SAUCE
3.6kg Peeled tomatoes                         2 large onions1 bottle white vinegar                           900grm sugar2 cloves garlic                                       3 level tables salt1tsp whole gloves(6-8)                          ½ teaspoon cayenne pepper4 teaspoons maizenaBoil tomatoes,onions,cloves,garlic and salt for 1½ hrs.  Strain and liquidize.  Boil slowly for 2 hrs.  mix ½  teaspoons cayenne pepper.  Boil slowly for 2 hrs.  Mix 4 teaspoons maizena with water into paste,add to tomatoes,boil for another 10 mins.  Pour sterilized bottles and seal.


3.  BREAD SAUCE(FOR CHICKEN)
1 cup milk                                                     ½ cup bread breadcrumbs1 small onion                                               a few peppercorns1 Tablespoon Stork margarine                       ¼ teaspoon saltA few grains of cayenne pepperSoak bread in milk for 15 mins,place in pot whith onion,pepper and salt.  Cook for 15 mins,stir until smooth.  Remove onion and add seasoning,serve hot with roast chicken.


4.  SAVOURY DIP
1 carton cream cheese                                      1 tablesp chopped parsley3 tablespoons mayonnaise                                1 teasp grated onion1 teaspoon ground coriander                             1 teasp dry mustard1 tablespoon chopped green pepperMix all ingredients and serve as a dip.


5.  STEAK SAUCE
Mix together½ cup vinegar,¼ cup oil,¼ cup lemon juice,4 tablespoons chutney,4 cloves garlic,crushed,½ teaspoon made mustard,salt and pepper.Marminade meat for 4 hours.


6.  FRESH MUSHROOM SAUCE
Wash and peel  230grm mushroom.  Chop finely and cook for ½ hour in 142ml stock,together with 1 onion.  When cooked,rub them through a sieve and add 285ml white  sauce.  Season if necessary and simmer for 1 min.  Remove sauce from heat,cool slightly,then stir in one beaten egg.  Cook for a few min longer,but do not boil again.  Serve with steak or ham.


7.  FRENCH SALAD DRESSING
¼ teaspoon salt                                                       1 tablespoon vinegar1/8 teaspoon pepper                                               1 teaspoon sugar¼ teaspoon mustard                                                 2 teaspoons oilPut all seasonings and sugar in bowl and mix well,add vinegar and oil,beat with a beater until it thickens.  Put in fridge until needed.


8.  SWEET AND SOUR SAUCE (Chinese,for pork chops or fried pork pieces)Sauses:
½ cup white vinegar                           2 tablespoons sugar1 tablespoon tomato sauce                1 tablespoon smooth apricot jam1 cloves crushed garlic                       1 small piece gingerBoil all together for a few mins,then strain the mixture,thicken with a little cornflour.  Serve with pork chops or for Chinese pork fry first in the following batter:BATTER:½ cup cornflour                                       ½ cup flour2 teaspoons white vinegarMix together and if necessary add a little water to coating,consistency.  Cook pork after coating in  the batter in deep hot oil.  Serve separate from sause as pork won’t stay crisp if sauce is poured on before serving.


9.  SAUCE FOR CHICKEN BRAAI
1½ cups brown vinegar                              5 heaped tablespoons sugar1½ cups oil                                                3 teaspoon Worcestershire sauce2 large grated onions                                ½ teaspoon mustard1½ teaspoon paprika                                 5 tablespoons tomato sauce2 teaspoons Tabasco sauce                       7 teaspoons saltCombine all ingredients and marinate jointed chicken for at least 24 hrs,before use.  These quantities are enough for 24 pieces of chicken.  Grill on slow fire.  Baste frequently.


10.  SAUCE FOR STEAKS
2 onions (chopped)                                   1/8  teaspoon  ground cloves¾ cup sugar                                                      2 tablespoons soya sauce2 tabelspoon curry power                                 ¾ cup water2 tabelspoon cornflour                                      1 teaspoon garlic salt1/3 cup vinegarMix together and pour over raw steak.  Cook for 1 hour in oven at 180ºC


11.  SOSATIE SAUCE (To marinate shops)Slice serval onions,medium thickness and put into heavy pan with little water – allow to boil.  Pour off water and add oil.  Meanwhile mix the following:1 dessert  teaspoon curry power1 large tablespoon Bovril1 cup vinegarSalt and pepper1 large tablesp yellow sugar1 large tablesp apricot jam1 large tablesp powdered gingerAny dried fruit on hand (peaches,sultanas,raisins,apricots)-chop up and boil  separately until soft (± 10 mins)Rub a porcelain bowl with cut garlic.  Put a layer of sauce,then layer of chops and so on,ending with sauce on top.  If the mixture is on the dry side,add more vinegar so you have enough sauce to cover the chops well.  Cover and keep sauce in fridge indefinitely.


12.  MUSTARD
1 cup vinegar                                   4 eggs1 cup sugar                                      Pinch of salt6 tablespoons dry mustardBeat all ingredients thoroughly with rotary eggbeater in top section of double boiler.  When well-beaten,cook gently in double boiler over boiling water,stirring constantly,until thickened.  This yields approximately 570ml of mustard.  It keeps quite happily in the fridge for 6 weeks and is very convenient,because it can be used as required


13.  MAYONNAISE
1 tin condensed milk                                     1 cup white vinegar½ cup cooking oil (±)                                     Salt (garlic if you like)1 teaspoon mustard                                       1 yolk of a eggPut all in bowl and beat it up well.  Taste to see if it needs more oil or flavouring.


14.  HELVETIAN FONDUE
½teaspoon salt                                         1 clove garlic(halved)2 cups dry white wine                                 500g Gruyere cheese (grated)1 tablespoon flour                                       4 tablespoons Kirschwasser or 2 tablespoon Cogna cDash of nutmeg                                           Cubs of crusy bread (French loaf ideal)1/8 teaspoon cayenne pepperFirst rub a clay or chinaware fondue pot with a cut clove of garlic and a little salt.  Heat the wine in pan over direct flames,until it begins to boil. Add ¼ cup cheese at a time, until it is melted.Add seasonings and Kirschwasser or Cognac.  Stir well;  each person spears bread cube and dips into the pan stirring the bread until well coated with cheese mixture.  If fondue thickens,add a little preheated wine.  Used medium heat under fondue pot to prevent sticking.  Serve 4.


15.  SOSATIE SAUCE
1 med sbopped onion1 tabelspoon sugar1 teaspoon curry powder1 tabelspoon chuthey or apricot jam2 cups of cold water2 cups of vinegar6 chopped orange or lemon leavesSalt and pepper

Fry onion until soft,add all other ingredients and bring to boil.  Allow to cool before use.

VEGETABLES & SALADS

1.   PUMPKIN FRITTERS

2 cups cooked pumpkin                                   1 egg

2 teaspoons baking powder                              4 tablespoons flour

Beat the egg end add to the other ingredients.  The exact amount of flour will depend on the moisture in the pumpkin, but this is a guide.  Fry in hot flat till brown on both sides.

2.   BAKED POTATOES WITH DIFFERENCE

Wash potatoes.  Bake in oven190ºC until soft.  Cut in half lengthwise.  Scoop out flesh and wash with milk, butter, salt and pepper.  Fill potato cases with this mixture.  Grate ½ cup cheese over potatoes and place under grill for 10 min before serving.

FISH

1.  TUNA OR SKIPJACK SUPPER DISH

1 tin Tuna(or fresh)                                                       ½ pkt cooked noodles

1 tin chicken soup mixed with 425 ml white sauce.       cheese

Arrange in layers.  Grate cheese on top.  Bake in moderate oven.

2.   FISH IN MUSHROOM SAUCE

Slices of filleted fish

1 tin cream of mushroom soup                         1 tablespoon milk

Place fish which is unsalted into buttered pyrex dish.  Pour undiluted mushroom soup over fish.  Rinse can with the milk and pour over fish.  Beke until done 20-30 min, in moderate oven.  A piece of butter improves the flavour.

STARTER RECIPES

1.  OYSTER DELIGHT RECIPE

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

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.

 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

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.