Zimbabwe W.I. Starters
BREAM STARTER OR DIP
Ingredients
- 4 Steamed and Flaked Fillets of Bream
- 2 Tablespoons Tomato Sauce
- 1 Teaspoon Worcester Sauce
- Lemon Juice
- 2 Tablespoons Cream
- 2 Tablespoons Mayonnaise
- 1 medium onion chopped
- Season to taste
Method
Mash all well together — serve in ramekins as a starter or on chopped lettuce.
SMOKED HADDOCK AND EGG PATE
Ingredients
250g smoked Haddock
- 25g Butter
- Grated rind of lemon
- 2 hard-boiled Eggs chopped
- 2 tablespoons Milk
- 60g Cream or cottage cheese
- 1 tablespoon chopped Parsley
- Salt to taste
Method
Skin fish and cook in a small pan with milk and butter over gentle heat for 3 minutes. Cool then transfer to blender and add cheese, lemon rind, eggs, parsley and salt. If no blender mash well with a fork. Spoon into pots and decorate with parsley.
SMOKED MUSSEL PATE
Ingredients
3 Rashers Bacon rinded, chopped and cooked
- 3 ml origanum
- 125 ml fresh cream
- 12.5 ml Dry sherry
- 105 g tin smoked mussels — drained
- 30 g butter
- 1 clove garlic crushed
- 1 ml Worcester sauce
- 2 ml lemon juice
- Salt and pepper
Method
Place bacon in food processor or blender. Blend until fine. Add other ingredients and puree until smooth. Spoon into serving dish. Refrigerate until firm. Serve with melba toast or crusty bread.
CONGRATULATIONS TO N.F.W.I.Z. ON ITS 70TH ANNIVERSARY—JEAN SMITH
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SARDINE PATE
Ingredients
- 55 g Butter
- 85 g Fresh breadcrumbs
- 2 teaspoons chopped parsley
- 110 g Sardines in oil
- 1 lemon
- Fine salt and pepper
Method
Melt butter in saucepan and remove from the heat. Stir in breadcrumbs, grated rind and juice of half the lemon, parsley and sardines (boned and mashed with oil). Season to taste.
Spoon the mixture into small dishes or 1 large dish Garnish with lemon slices. Chill until firm.
CARBONARA
Ingredients
- 4 Rashers of bacon
- 250 g noddles
- 3/4 cup cream
- Pinch paprika
- 1 Egg and one egg yolk
- 60 g grated Parmesan cheese
- 30 g Butter or Buttercup Margarine
- Black Pepper
Method
1. Cut bacon into thin strips, cook until crisp. Drain bacon fat leaving approximately 2 Tablespoon bacon fat and add cream and paprika. Stir until combined.
2. Place egg yolk and 1 Tablespoon grated parmesan cheese into a bowl. Beat until combined.
3. Cook noodles. Drain. Return to pan with butter. Toss over low heat until combined. Season with pepper and sprinkle with remaining permesan cheese. Sauteed mushrooms may be added if, desired.
EGG STARTER
Ingredients
- 5 Boiled Eggs
- 1 Tablespoon chopped green peppers
- 1 Tablespoon cream
- 2 chopped spring onions
- 1 teaspoon grated onion
- 1 Tablespoon Tomato ketchup
- 568 ml mayonnaise
- salt and black pepper to taste
Method
Mix mayonnaise, onion, green pepper, tomato ketchup and cream together. Season with salt and pepper. Fold in chopped eggs, spring onions, garnish with butter and lemon. Serve this on a lettuce leaf or finely chopped lettuce.
BEST WISHES TO N.F.W.I.Z. —SHEILA FORBES
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FISH PATE
Ingredients
- 1 tin Tuna in oil
- 80g soft butter
- 2 teaspoon lemon juice
- a dash of black pepper until smooth.
- Half a teaspoon of Curry Powder or a dash of cayenne pepper can also be added.
Method
Blend all together
Serve on unbuttered toast.
BAKED GRAPEFRUIT
Ingredients
- 3 Grapefruit
- 6 Tablespoons Brown Sugar
- 6 Tablespoons dark Rum
Method
Halve the grapefruit and loosen the segments.
Arrange in shallow ovenproof dish and sprinkle with half the sugar.
Leave to stand for 30 minutes.
Sprinkle with remaining sugar and spoon 1 tablespoon of rum into each half.
Place in centre of hot oven 200°C (400°F) and bake for 15 minutes. Serve hot.
SWEETCORN FRITTERS
Ingredients
- 1 cup milk
- 1 egg
- 1 tin of creamy style sweetcorn
- 1 1/2 cups plain flour
- 2 teaspoon Baking Powder
- 1 tablespoon cooking oil for frying
- pinch of fine salt
Method
Beat milk and egg together.
Mix in remaining ingredients.
Heat oil in frying pan.
Fry the mixture slowly as fritters.
SAVOURY TARTLETS
PASTRY
Ingredients
- 240 g (500 ml) Cake Flour
- 1 ml salt
- 110 g (125 ml) cold butter
- About 125 ml ice-cold water.
FILLING
- 2-3 medium onions — coarsely chopped
- 100 g (250 ml) cheddar cheese finely grated
- a few rashers of bacon — rind removed —coarsely chopped
- 2-3 small tomatoes —thinly sliced
- Italian herbs and caraway seed.
CUSTARD MIXTURE
Ingredients
- 2 extra large eggs
- 250 ml cream
- mustard powder
- salt and pepper to taste
Method
Preheat the oven to 180°C (350°F) Spray two muffin tins with non-stick spray.
Sift cake flour and salt together. Rub the butter in until mixture resembles breadcrumbs. Add just enough ice-cold water to form a stiff dough. Shape into a ball and wrap in plastic — chill for at least half an hour. Roll out the dough on floured surface until 2-3 cm thick then cut out circles 7 cm in diameter.
Place these circles into each muffin hollow and chill once more for about 20 minutes. Trim the edges with a sharp knife and prick the base of each pastry shell with a fork.
Spoon 15-20 ml onion into each tartlet then sprinkle 15 ml cheese on top. Top a third of the tartlets with the coarsely chopped bacon and another third of the tartlets with a slice of tomato each. Sprinkle the tartlets topped with tomato with the herbs. Crush the caraway seed slightly and sprinkle over the remaining tartlets, the ones with neither bacon or tomato.
Beat the eggs and cream together, season with about 2 ml mustard powder and salt and pepper to taste. Pour a little of the mixture into each tartlet and bake for about 30 minutes or until the egg mixture has set.
Makes 20-24 tartlets.
HILLSIDE W.I. CONGRATULATES N.F.W.I.Z. ON OUR 70TH ANNIVERSARY
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FILLED PEACH HALVES
Well drained peach halves — two per serving.
Finely chop cooked bacon or ham and fold into 2 tubs of cream or cottage cheese with 2 teaspoons finely chopped parsley. Season to taste with fine salt and pepper.
Using a wide nozzle pipe the mixture into the peach halves. Garnish attractively with lettuce or parsley.
BEST WISHES FROM PAM CONNELL
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