Zimbabwe W.I. - Fish - page under construction
FRYING BATTER
This a light and crisp batter, and makes only a thin coating for the food fried.
Sieve 112 grms. of Plain Flour
Stir in 3 Tablespoons of Oil and a pinch of Salt.
Gradually add approximately 1/2 cup of "tepid" water.
Stir to a smooth cream. Leave to stand for two (2) hours.
Before using, fold in the stiffly whipped white of an egg.
BRAISED FISH
Rub over fish with seasoned flour, brush with melted butter. Put into oven dish with small glass of wine (or water or tarragon vinegar, or lemon juice and water). Add small chopped onion, pinch thyme, a bay leaf and a small stick of celery. Bake in covered dish in moderate oven for 20-30 minutes.
BREAM SUPREME
Take one large (1 kg +) Bream, lay in tin foil. Add 1 tin of Smoked Mussels and oil from
the tin. Bake in 180°C oven for 1/2 hour or Place on Braai fire for 1 hour.
MOCK CRAY FISH
Ingredients
1 Pkt. white fish 1 Cup salad cream
1 small grated onion 1 Teaspoon Worcester sauce
1/2 Cup cream Lemon juice
Red Seal salt Dash of Tobasco sauce
1/4 cup of Tomato sauce to colour
Method
Boil fish in salted water with lemon juice, then flake. Blend above ingredients to make sauce.
Serve with shredded lettuce.
Oil for frying 1 Green cooking apple, cored, skinned and diced 1 litre chicken stock 1 ml nutmeg 30 mls sugar 125 mls cream
500 g red tomatoes skinned and grated
2 mls ground ginger
1 ml ground Coriander
Pepper to taste and Red Seal Salt
Ingredients
1 onion sliced 2 cloves crushed garlic
2 medium sized carrots scraped and sliced
CONGRATULATIONS FROM KWEKWE W.I. BERYL STRATFOLD CONGRATULATES N.F.W.I.Z. ON THEIR 70TH ANNIVERSARY
10
TUNA RICE CASSEROLE
Ingredients
2 Cups cooked rice
1 Tin Tuna or Salmon
1/4 Cup chopped parsley
1 Cup crisp cereal
2 Cups grated cheese
Method
Make a sauce of butter, flour, milk, salt, paprika and cheese.
In buttered casserole dish, place layers of rice, Tuna, parsley and sauce. Top with crisp cereal.
Bake for 15 minutes at 205°C.
Serves 6.
CHEESE HADDOCK
Ingredients
500 grms Smoked haddock 1 Small onion
400 mls milk 2 Tomatoes
25 grms Butter 25 grms Red Seal flour
25 grms Fresh breadcrumbs 50 grins Grated cheese
Method
Poach haddock in water to cover. Chop onion finely, put into saucepan with the milk and simmer for 5 minutes. Skin and slice the tomatoes. Make a white sauce with the butter, flour and milk, add the tomatoes and seasoning and boil for 3 minutes. Add the flaked haddock, put into greased dish and cover with cheese and breadcrumbs. Grill until brown.
TUNA OR SALMON PIE
Ingredients
PASTRY
110 grams Gloria Flour 110 grams Buttercup Margarine
Pinch of Red Seal salt 1 Beaten Egg
1 Teaspoon Gloria Baking powder
PIE
1 Teaspoon Lemon juice 2 Tablespoons Mayonnaise
1 Finely chopped onion 1 Teaspoon prepared mustard
salt and pepper to taste 2 Eggs
1 Cup grated cheese 300 mls cream or milk
1 Tin Tuna (pour off oil) or Salmon
Method
PASTRY
Rub Margarine into dry ingredients. Add beaten egg. Press into greased 23 cm pie plates.
PIE
Mix fish, onion, salt, pepper, mustard, lemon juice and mayonnaise together. Pour into pastry case. Sprinkle grated cheese over top. Beat 2 eggs with cream or milk. Pour over cheese.
Bake at 175°C for 35 minutes.
TUNA PIE
Ingredients
PASTRY
1 cup Gloria Flour 1 cup grated cheese
120 grams melted Buttercup
margarine Roll out and line dish
FILLING
1. 1 Tin Tuna, drained and flaked
2. 2 eggs — lightly beaten
3. 1/2 cup milk + heaped tablespoon milk powder
4. Small, finely chopped onion
5. Chopped parsley (optional)
6. Salt and pepper or aromat & lemon pepper
Mix all ingredients and bake in moderate oven for 30-45 minutes
OTHER FILLINGS
Chopped salami, chopped ham; small pieces crisp bacon, mushrooms, artichokes, 1 diced Russian sausage, skinned, asparagus, chopped chicken leftovers, chopped tomato with most of these, if liked.
2 Tablespoons butter 2 Tablespoons Flour 2 Cups milk 1/2 Teaspoon salt 1/2 Teaspoon paprika
BEST WISHES FROM DARWENDALE W.I.
MAY EVERY RECIPE IN THIS BOOK BRING PRAISE TO THE COOK
MAVIS FOURIE
12
SWEET AND SOUR KINGKLIP
Ingredients
500 g kingklip, skinned and cut into 25 mm cubes
Batter
90 ml Maizola cornflour (1/3 cup)
1 egg-white, lightly beaten
( 3/4 cup) Red Seal oil for deep fryirg
12,5 ml grated root ginger
2 large carrots, scraped and cut into thin
strips
6 spring onions, trimmed and cut
into thin strips 60 ml tomato sauce (1/4 cup)
60 ml chilli sauce (1/4 cup) 10 ml honey (2 teaspoons 1/4 cup)
12,5 ml soy sauce (1 tablespoon) 10 ml sherry (2 teaspoons)
25 ml water (2 tablespoons)
Method
Step 1: Pat fish dry with absorbent kitchen paper towels.
Step 2: Batter: Sift flour, cornflour and salt into mixing bowl.
Make well in centre, add egg white and water, mix into smooth batter, beat lightly.
Step 3: Heat oil in large pan, coat fish pieces in batter. Fry in hot oil until golden brown, Four to five minutes. Remove with slotted spoon, drain well on kitchen paper towel. Keep warm.
Step 4: Sweet and Sour Sauce: Heat oil in frying pan. Saute ginger garlic, carrots, and onions, two minutes. Add remaining ingredients. Bring to boil, boil one minute.
Step 5: Add fish pieces, toss well. Serve at once with fried rice. Serves four.
CURRY CRESCENTS
Ingredients
1 large Onion 1 tablespoon Cornflour
1 tablespoon Curry Powder 1 tablespoon Chutney
225 gms Mince 28 g fat to fry
Salt
Method
Fry finely chopped onion, add meat and brown 2 minutes. Add water and cook. Mix cornflour with little water, stir into mince and cook. Add 1 tablespoon Chutney. (I use my favourite curry mince mix)
PASTRY
225 g Plain Flour 2 teaspoons Baking Powder
90 gms Margarine Salt
Method
Rub margarine into sifted dry ingredients, add water to make a stiff dough. Roll out thinly, cut into circles; place 1 teaspoon mince into centre, seal edges well. Fry in deep oil or fat 3 to 4 minutes
Small circles make bite size for snacks, larger for picnics.
If you are lucky enough to have meat left over from 'Sunday roast' (if you are lucky enough to have a roast!) make a quite thick batter from flour, a little baking powder, salt, pepper, quite a large dollop of Worcester Sauce and water. Amounts depend on how many slices you want to cook. Dip meat into batter, coat quite thickly and fry in quite hot oil (not smoking) until golden brown, turning once.
BEST WISHES FROM SHAMVA W.I.
14
HADDOCK, BROCCOLI & LEEK PANCAKES
PANCAKES
250 ml (1 cup) Cake Flour 2 ml (1/2 teaspoon) mustard powder
pinch salt 2 eggs
300 ml (1 1/4 cups) skimmed milk A little Oil
FILLING
500 g Haddock 15 ml (1 tablespoon) Oil
250 ml (1 cup) broccoli florets 2 leeks, washed well & sliced
salt and pepper
TOPPING
100 ml (2/5 cup) natural lowfat
yoghurt 60 ml (4 tablespoons) cream
5 ml (1 teaspoon) French herbs or
Mixed herbs 5 ml (1 teaspoon) grated lemon peel
Pinch salt & pinch pepper
Serves 6
PANCAKES:
Sift flour, mustard and salt into a bowl. Make a well in the centre. Beat eggs & milk and pour into well. Gather flour into egg mixture to make a thin batter. Beat well. Heat a smear of oil in a small frying pan. Make 12 pancakes. Keep warm with paper towels.
FILLING:
Poach Haddock in water until done. Remove skin and bones between and flake. Heat oil and stir-fry broccoli and leeks until just done. Add flaked Haddock and toss gently. Season.
TOPPING:
Mix yoghurt and cream with herbs, lemon peel and seasoning. Pour over vegetables and
fish.
TO SERVE
Place a generous spoonful offish mixture on half of each pancake and fold
other half over.
BON APPETIT — KOTNELIA, MIRIAM, ELLEN, CLAIRE, HAZEL & RIA
BULAWAYO CITY W.I.
15
TUNA CRISP CASSEROLE
Ingredients
125 grms Plain potato crisps, crushed 300 grms can condensed cream of
mushroom soup (Do not dilute)
200 grms Can Tuna fish, drained 150 grms Mushrooms
50 grms Green olives, sliced (optional) 50 grms Cheddar cheese, grated
250 mls milk 30 mls dried onion flakes
Method
1. Mix 2/3 of the crisps and other ingredients in a bowl.
2. Pour the mixture into a 1.7 litre casserole dish.
Microwave at 100% (HIGH) for 8 minutes, until thoroughly heated through.
3. Sprinkle the reserved crisps on top before serving.
Serves 4.
