~COOK BOOK~
[BACON AND FISH DISH] [PAELLA] [CHERRY SCONES] [BACON AND CHEESE SCONES] [WEST INDIAN CURRY CHICKEN] [CHOCOLATE CAKE FOR 20] [CURRIED POTATO SALAD]
~BACON AND FISH DISH~
100g chopped streaky bacon
100g frozen peas
100g whole small mushrooms
25g butter
Arrange peas then mushrooms then the pre-cooked bacon in a greased shallow proof oven dish then add the fish with a knob of butter on each portion.
Then cook in the oven with a lid on the dish for 20 min at 350F.Then remove the lid and cook for a further 10 min.
Serve with new potatoes or pasta.
~PAELLA~
225g long grain rice
225g frozen peas
100g peeled prawns
1 large onion
1 red pepper diced and seeded
2 tomatoes quartered
25g butter
15 ml of oil
600 ml of chicken or vegetable stock
Heat butter and oil in a very large frying pan then add the turkey and fry until lightly browned then remove turkey from pan.
Now fry the onion in the pan then add the rice and fry this for about a minute while constantly stirring.
Now place turkey back in the frying pan and add the stock.
Bring to the boil then cover and let simmer for 15 minutes stirring occasionally and if necessary add more stock.
Now add the vegetables and cook for another 5 minutes.
Now add the prawns and allow them to warm before serving up.
~CHERRY SCONES~
60g Butter
1 Egg
75ml Milk
1 tea spoon of baking powder
50g cherries
25g desiccated coconut
Sift flour into a bowl then add the baking powder.
Rub the butter using your fingertips into the flour.
Stir in the cherries and the coconut.
Now beat the egg and most of the milk together in a separate bowl then mix into the other bowl.
Now knead the mixture into a soft dough then roll out the mixture and cut to the size of your choice (makes about 8 meduim sized)a place onto a greased baking tray brushing the tops of each with a little milk.
Then bake at 220 C (425 F) Gas Mark 7 for about 8-10 minutes or until well risen and golden.
~BACON AND CHEESE SCONES~
25g Butter
1 Egg
125ml Milk
1 table spoon of baking powder
half a tea spoon of salt
50g grated Red Leicester Cheese
4 rashers of chopped grilled bacon
Sift flour into a bowl then add the baking powder.
Rub the butter into the flour using your fingertips.
Stir in half the red grated cheese, all the grilled chopped bacon, and salt.
Now slowly stir in the milk.
Now knead the mixture into a soft dough then roll out the mixture and cut to the size of your choice (makes about 8 meduim sized)a place onto a greased baking tray brushing the tops of each with a little beaten egg sprinkle over the tops the rest of the cheese.
Then bake at 220 C (425 F) Gas Mark 7 for about 8-10 minutes or until well risen and golden.
~WEST INDIAN CURRY CHICKEN~
1 medium onion diced
4 medium potatoes quartered
1 medium tomatoe diced
4 tablespoons of jamaican curry
4 tablespoons of Worcestershire Sauce
Salt and Pepper to taste
2 tablespoons of Galic Powder
2 Tablespoons of brown sugar
In a large bowl mix all ingredients, except sugar, with chicken. Cover and marinate overnight in the fridge, or at least for an hour.
In a large heavy pot, heat about 1 tablespoon of oil on high heat, and sprinkle the sugar on top.
When the sugar begins to bubble, add the chicken and brown on all sides. (about 5 minutes on either side) Put water in the bowl that held the chicken, and scrape the sides of all residue. Pour this water over the chicken almost covering it.
Turn the heat down until the chicken begins to simmer, and cover. Let this simmer for about 40 minutes, add the quartered potatoes, and continue cooking until the potatoes are done.
Serve over steamed rice. Serves -4- (note: you can add hot peppers to make it hotter, and other vegetables, as well)
Anyway, I hope that you like this one. I used to make the roti (bread) that goes with it, but, it takes too long, so now I buy tortillas in the supermarket and serve them with it. Its always a hit, especially with a tall cold beer. Fresh fruit is a nice compliment as a desert.
Sent in by Roseanne.
~CHOCOLATE CAKE FOR 20~
5 medium or 4 large 67g eggs
1 cup sugar
1 cup powdered skim milk
water to mix to thick pouring consistency
1 1/2 cups cocoa
3 1/2 cups p flour
250g chocolate chips (not compound chocolate)
dash of vanilla
a tiny drop of almond essence
raising agent, I use a good baking powder & follow the directions on the pack
Cream in butter and sugar, add eggs, milk powder and some of the water and beat on high with a blender until the mixture looks like thick whipped cream.
Add cocoa and flour with the baking powder sifted in, alternately with water to keep it mixable. Keep doing this until all the dry ingredients are used up and the mix pours thickly into a 12 inch square pan that has been lined with two layers of greaseproof paper.
Save half the mixture and sprinkle choc chips evenly over then cover with top half of mixture.
Bake in an oven that has been preheated to 180 C for about 15-20 minutes then turn the oven down to 150 until the cake is cooked and a skewer comes out cleanly.
This can be served warm with cream, ice cream or left to cool and frozen in portions for school lunches. Feeds about 20.
Variation on a theme.
If you don't like chocolate cake, I leave out the cocoa and almond essence and add 200g blueberries and turn this into 2 dozen muffins: nuts or choc chips optional depending on your taste. Bake for a shorter time on 180C all the way.
Sent in by McDonald
~CURRIED POTATO SALAD ~
250g smoked bacon
diced onion
150ml sour cream
100ml coleslaw
2 desert spoons of korma curry paste
chopped fresh mint
Peel and dice 1.5kg waxy potatoes leave skins on. Boil in unsalted water till soft then drain well.
Crisp 250g smoked bacon, diced, then cook a finely diced onion in the excess bacon fat. Leave everything to cool until cold.
In a bowl mix, 1/2 carton (150ml) sour cream and 100ml coleslaw dressing, 2 desert spoons of korma curry paste and salt to taste. Dash of fresh cream optional. Stir into cold potatoes, bacon and onion.
Can be served with a chopped fresh mint topping, hot or cold. Amount of curry paste can be varied according to taste.
Sent in by McDonald