Fish Wife Stew
| This is an old fashion recipe to make a large meal out of a single fish.
1 lb brill fillet (or similar white fish)
2 oz of cooking oil
2 oz flour
1/4 tsp paprika
1/4 tsp salt
1/4 tsp of white pepper
1 very thinly sliced yellow onion
1 chopped green bell pepper
1 tsp curry powder
1/8 tsp ground ginger
6 tomatoes (skinned and chopped)
1 Tbs chutney
1 1/4 cups of fish stock
2 cups of water
1/2 cup long grain rice
Step 1: Clean and skin fish and remove all bones. Then cut into chunks between 1 inch and 1/2 inch.
Step 2: Mix paprika, white pepper, salt and flour together. Coat the fish in the flour and put the remaining flour aside.
Step 3: In a casserole dish, fry the fish using only half of the oil. Cook until brown then remove.
Step 4: Add the remaining oil and add onion and pepper. Sautee but do not brown vegetables. Add remaining flour, curry powder, ground ginger, tomatoes, chutney and gradually add the Fish Stock. Stir constantly until sauce thickens.
Step 5: Add the fish, water, rice and bring to a boil. Simmer until rice is cooked
|
Black Irish Flan
| Legend has it that the Black Irish came from Spain. Here is a traditional Irish dessert sometimes called Flan Eireann.
3/4 cup fleur pastry
1/2 oz corn flour
3 egg yolks
3/4 pint cold milk
1 1/2 Tbs sugar
1/2 cup ground almonds
1/2 tsp vanilla extract
1/6 cup chopped almonds
4-6 glazed cherries (Candied Cherries)
Step 1: Roll out pastry and line a 8-inch cake tin. Cover the pastry with parchment paper and weigh down paper with rice. Bake in Oven for 25 minutes at 400 degrees. Remove paper and rice when pastry is almost baked; put pastry back in oven to finish cooking paper covered areas, approximately 5 minutes. Let cool and then remove pastry shell from cake tin.
Step 2: Blend corn flour and egg yolks, Next add a little of the cold milk.
Step 3: In a sauce pan bring remaining milk to a boil. Pour heated milk into mix, stir constantly.
Step 4: Rinse out sauce pan with cold water and pour mixture into sauce pan and bring back to a gentle boil.
Step 5: Add sugar, ground almonds, and vanilla extract to mixture and stir until throughly blended. Pour mixture into pastry shell and set off to cool. Decorate flan top with chopped almonds and glazed cherries. |
Click to enlarge
|
Pumpkin Soup (Britteny)
|
Click to enlarge
| Normally Pumpkin is a love them or leave them vegetable. But in the capable hands of the Breton's this variety of Squash becomes a miraculously tasting soup that will keep your guest guessing as to the nature of the flavors involved.
Serves 4-6
2 lbs Cooked Fresh Pumpkin or 3 Cups canned Pumpkin
3 Cups of Chicken Broth
3/4 Cup of Cream
1/2 Cup of Julienned cut Ham
1 Tbs butter
1 1/2 Tbs flour
2 Tbs Molasses
1/4 tsp cinnamon
pinch of ginger
pinch of nutmeg
salt
pepper
Step 1. In a stock pot place the Pumpkin and the chicken stock and kneed together over a medium heat. Step 2. In a separate pan create a rue with the melted butter and flour and then add to the stock pot. Step 3. Add remaining ingredients, continue to stir at a medium high heat for 20 minutes but do not allow to boil Serve immediately.
| displaying 4 to 6 out of 8 recipes found.
| |
Click on the button to see the ad. Click on the link to visit the web site.
The Emporium Celtic & Irish Treasures
|
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)