Zucchini-Walnut Loaf

Ingredients:

1. 3/4 cup whole-wheat flour
2. 3/4 cup all-purpose flour
3. 1 teaspoon baking powder
4. 1/4 teaspoon baking soda
5. 1/4 teaspoon salt
6. 1 teaspoon ground cinnamon
7. 1/4 teaspoon ground nutmeg
8. 2 large egg whites, at room temperature (see Tip)
9. 1 cup sugar
10. 1/2 cup unsweetened applesauce
11. 2 tablespoons canola oil
12. 1/4 teaspoon lemon extract (optional)
13. 1 cup grated zucchini, lightly packed
14. 2 tablespoons chopped walnuts

Directions:

1. Preheat oven to 350 degrees F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
3. Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.
4. Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Do not overmix. Transfer the batter to the prepared pans.
5. Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.

Yield: 16 servings

Recipe Provided By: EatingWell.com

Celtic Samosas

Preparation - 40 minutes and 30 minutes resting, cooking time - 10 minutes

Ingredients:

2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
Large pinch ground turmeric
3 tbsp unsalted butter, chilled and diced
For the filling:
2 tbsp vegetable oil
1 small onion, chopped
2 garlic cloves, chopped
1 red chili, seeded, chopped
3 medium potatoes, cubed and boiled
3/4 cup frozen peas, thawed
1 tsp ground cumin
Salt
2 tbsp chopped cilantro
Vegetable oil

Method:

Sift the flour, baking powder, salt, and turmeric into a bowl. Using your fingers, rub the butter into the flour until the mixture resembles breadcrumbs.

Stir in about 1/2 cup of water to make a soft dough.

Knead well for a few minutes, then roll into 8 balls.

Cover with a damp cloth and set aside for 30 minutes.

Heat the oil in a large frying pan and cook the onion, garlic, and chili for 4 minutes until softened and golden.

Add the potatoes, using a fork to break them up.

Add the peas, cumin, and salt to taste; remove from the heat and stir in the cilantro.

Heat about 2 inches of oil in a wok or deep frying pan.

Meanwhile, roll out each piece of dough into a 4 inch round.

Spoon an eighth of the potato mixture into the center of each round.

Moisten the edge of each round with a little water, then fold over the dough to enclose the filling, pressing the edges to seal, then gently flatten out each samosa.

Fry the samosas in batches for about 2 minutes, turning until crisp and golden brown. Drain on paper towels and eat warm.

Recipe by : Gourmet Recipes

Apple Cobbler

Prep: 15 min, Cook: 35 min.

• 3 lbs. apples, cut into slices
• 1/2 cup all purpose flour
• 3 Tbs. lemon juice
• 1/4 tsp. salt (necessary)
• 1-3/4 cups sugar
• 1 tsp. cinnamon
• 1 lb. refrigerated biscuit dough, separated, each rolled into a tube shape

Preheat oven to 450°F. Combine apples and next 3 ingredients in a bowl. Add 1-1/2 cups sugar and 1/2 tsp. cinnamon and mix well. Spoon apple mixture into a 9x13 inch baking dish. Cover tightly with foil and bake 25 minutes until apple mixture is hot and bubbly.

Cut each dough tube into quarters. Mix remaining sugar and cinnamon in a bowl. Add dough pieces and toss to coat. Remove baking dish from oven and discard foil. Arrange dough in a single layer over hot apples. Sprinkle any remaining sugar over dough. Bake, uncovered, another 10-15 minutes, or until top is golden. Cool slightly before serving.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Recipe by : Meals for you

How to make a delicious bread pudding

By: Mark R. Vogel

Various pudding recipes, especially bread pudding, have been traditional Christmas dishes since the 19th century. Before discussing bread pudding we must first illuminate what pudding in general is, and that's the real challenge. According to the culinary encyclopedia Larousse

Gastronomique, pudding is "Any of numerous dishes, sweet or savory, served hot or cold, which are prepared in a variety of ways." I think that's the broadest definition I've ever encountered. With those parameters, a McDonalds Happy Meal could be considered pudding. The problem is the word "pudding" has been applied to multifarious preparations over the centuries. Buckle your seatbelts and get ready for a winding culinary ride.

The earliest puddings were created during the medieval period and were very similar to sausages. Seventeenth century English puddings were meat based and savory or sweet from a combination of flour, fruit, nuts and sugar. They were encased in a dough made from flour and suet, (animal fat from the kidneys and loin), and then boiled in a mold or special bag. In fact, at one point the word pudding referred to all boiled dishes.

In France, the word pudding referred to a type of cake made from bread sweetened with milk, raisins, rum, eggs and oranges. Yorkshire pudding is a type of popover made from eggs, milk and flour baked in beef drippings. Rice pudding is based on rice, tapioca on, you guessed it, tapioca, Nesselrode pudding uses cream enriched custard and chestnut puree and soufflé pudding employs choux paste to name a few variants.

What we think of today as pudding has its genesis in 1840's America when people began to thicken custard-based desserts with either custard powder or cornstarch. This thickened custard was then flavored with various items such as vanilla, chocolate, fruit, etc. Custard is a cooked mixture of eggs, milk and sugar and dates back to the middle ages. Pastry cream, crème brulee, flan, and crème anglaise are all custards.

History

Bread pudding was born in the 13th century. Known as "poor man's pudding" it was created as a means of salvaging stale bread. The bread was soaked in milk or water, then sugar, butter, fruit, and/or spices were added, and then it was baked. Sometimes the mixture was housed in a "sop," a hollowed out loaf of bread. Modern bread pudding is made by pouring custard and other flavorings over cubed bread and then baking it.

Many of our current Christmas traditions, including culinary ones, can be traced back to Victorian age England. Various puddings, including bread pudding became classic Christmas fare. In Charles Dickens' Christmas Carol, Christmas dinner is highlighted by the presentation of Mrs. Cratchit's plum pudding, which Bob Cratchit proclaimed "the greatest success achieved by Mrs. Cratchit since their marriage." Hmmmm. Well I can't guarantee your spouse will feel the same, but this bread pudding recipe will at least make their tummy happy.

Recipe

First, we must make the custard:

1 quart half and half. (Yes you can use regular milk but c'mon, it's Christmas.)
1 cup sugar
1 vanilla bean or
1 oz. vanilla extract
6 eggs
6 egg yolks

Split the vanilla bean, scrape out the seeds and place the pod and the seeds in a saucepan with the milk and sugar. (If you're using vanilla extract add it at the very end). Bring the milk mixture to a boil. Meanwhile, whisk the eggs and egg yolks. When the milk has boiled remove the vanilla pod. SLOWLY pour the milk mixture into the eggs, in a thin stream, whisking CONSTANTLY. You can even pour it intermittently. If you pour it in too fast you will scramble the eggs. Strain it into a bowl and skim any foam off the surface. If you'd like, you can add some of your favorite liqueur to the custard now.

For the bread pudding:

2 oz. raisins
6 oz. of French, Italian, or Brioche bread cut into half-inch cubes
3 oz melted butter
5 cups of the custard mixture

Preheat your oven to 300 degrees. Bring the raisins to a boil in water and then drain. Toss the bread cubes with the melted butter and then scatter them and the raisins in a 1½ - 2 quart baking dish. Pour the custard over the bread. Now place the baking dish into a larger pan, such as a roasting pan. Pour hot tap water in the larger pan until it comes at least halfway up the baking dish. Bake for 45 minutes to an hour or until the custard sets. The custard is set when it has a slight jiggle but is no longer fluid. The purpose of the water bath is to create gentle and uniform heating. High oven temperatures and/or lack of insulation from the water can cause the custard to curdle.

Crab Cakes

If you're lucky enough to have some fresh crab left over, you'll have "leftovers" that rival your original meal with these crab cakes. You can also use leftover or canned salmon to make salmon cakes. You can also make up your own "old bay" type seasoning.

2 large eggs, beaten
2 Tbs parsley flakes
2 tsp Old Bay Seasoning
2 tsp prepared mustard
2 tsp dry mustard
2 Tbs Worcestershire sauce
2 tsp lemon juice
1 tsp salt
1/4 tsp pepper
2 pounds lump crab meat or 2 cans crab
4 tablespoons mayonnaise
4 Tbs bread crumbs
flour

Beat eggs. Add parsley flakes, Old Bay Seasoning, mustards, Worcestershire sauce, lemon juice and salt and pepper. Combine with crab meat and mayonnaise. Add just enough bread crumbs to get things to hold together. Start with 3 Tbs and see how it feels.

Shape into cakes or balls, dip or roll in flour.

Heat 2 Tbs oil and 2 Tbs butter in a frying pan. Cook crab cakes till browned on each side. Add more oil and butter if necessary.

Recipe by: Cheap Cooking

Easy Homemade Garlic Bread

Ingredients:

* 1 loaf French bread, halved lengthwise
* 1/3 cup butter, softened
* 1/4 cup grated Parmesan cheese
* 2 cloves of garlic, minced
* 1 teaspoon dried basil

Directions:

1. Preheat broiler.
2. Stir together the butter, Parmesan cheese, garlic and basil.
3. Smear on bread.
4. Broil, on baking sheet, about 3-4 minutes or until golden brown.

Recipe by: FreeQuickRecipes.com

Ice Creams And Sorbets - Freezing As A Cooking Technique

Perhaps because it's a relatively modern procedure and because it's typically used for food preservation, but the technique of freezing is almost never considered to be a cookery technique. Cooking is almost always considered to the be the technique of the addition of heat to a dish.

But where would we be without ice creams, sorbets, granaches and other frozen foods? Doesn't the technique of the preparation of these foods also deserve the term of cookery? After all you combine ingredients to form these dishes it's just that they're not heated, rather they're cooled.

To show what I mean, below I include a recipe for an ice cream and a classic sorbet.

Real Chocolate Ice Cream

Ingredients:

120g dark chocolate (at least 70% cocoa solids)

360ml milk

2 eggs, slightly beaten

200g sugar

240ml cream

pinch of salt

1 tsp vanilla extract

120ml milk

Method:

Place the chocolate in a bain marie (double boiler) and heat, stirring frequently, until melted. Keeping it on the heat, gradually stir-in the milk, whisking all the while and continue cooking until smooth.

Lightly beat the eggs then beat in the sugar until pale and creamy. Stir the hot chocolate mixture into the eggs, beating constantly then add the cream, salt, vanilla and the additional milk. Set aside to cool then pour the mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions.

Orange Sorbet

Ingredients:

500ml fresh orange juice

juice of 1 lemon

250ml water

250ml sugar

finely-grated zest of 1/2 orange

Method:

Add the sugar and water to a saucepan. Heat gently until the sugar dissolves then bring to a boil and immediately take off the heat then set aside to cool. When the syrup solution is cold mix-in the orange and lemon juice and orange zest then pour the mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions.

Alternatively, if you don't have an ice cream making machine, pour the mixture into a non-metallic freezer-proof dish then cover with a lid and place in the freezer. Freeze until the sorbet is almost firm (but still a little liquid). Cut the sorbet into chunks and place in a blender. Process until smooth then transfer the sorbet back into the dish and freeze again until almost firm.

Once again chop the sorbet into pieces and process until smooth. This gets rid of all the ice crystals and makes the sorbet very smooth, which is what you want. Return to the freezer-proof dish and freeze completely. To serve, allow the sorbet to soften for 5 to 10 minutes at room temperature then spoon into dessert glasses and serve, garnished with a sprig of fresh mint.

I would challenge anyone to deny that the method of producing these dishes can't be classed as 'cookery'.

By Dyfed Lloyd Evans

Chicken with Ham and Cheese

Ingredients:

• 4 skinless, boneless chicken breast
• 1/3 - 1/2 cup flour, seasoned with salt & freshly ground pepper for dredging
• 1/4 cup healthy oil
• 4 thin slices of prosciutto or cooked ham, cut in half
• 1/4 cup freshly shredded Parmesan or Romano cheese

Cut each chicken breast in half lengthwise to make 2 flat fillets the same thickness. Dredge the chicken in the seasoned flour and shake off the excess.

Preheat the broiler on low. Heat the oil in a large heavy frying pan. Add the chicken in one layer and cook over low to medium heat until golden brown on both sides, turning as necessary.

Remove the chicken from the heat, and arrange on a sheet pan or glass casserole dish. Place one piece of ham on each chicken fillet and top with shredded cheese. Broil for 3-4 minutes or until the cheese has melted.

Recipe by: Jill

new chicken parmesan

Ingredients:

1/3 cup extra-virgin olive oil
2 large garlic cloves, pressed
1/2 teaspoon salt
1 12-ounce container grape tomatoes
1 1/2 teaspoons dried oregano
Large pinch of dried crushed red pepper
4 skinless boneless chicken breast halves (about 6 ounces each)
1 1/4 cups finely grated Parmesan cheese, divided
6 ounces fresh mozzarella cheese in water, drained, thinly sliced

Method:

Preheat oven to 500° F. Whisk first 3 ingredients in large bowl. Place tomatoes in medium bowl; mix in 2 tablespoons garlic oil, then oregano and crushed red pepper. Add chicken to large bowl with remaining garlic oil and turn to coat.

Place 1 cup Parmesan in pie dish. Dip 1 side of each chicken piece into cheese to coat; arrange chicken, cheese side up, on 1 half of large rimmed baking sheet. Scatter tomatoes on other half of sheet.

Roast chicken until just cooked through and firm to touch, about 10 minutes. Arrange mozzarella slices atop chicken. Return to oven; roast until cheese melts, 1 to 2 minutes. Transfer chicken and tomatoes to 4 plates. Sprinkle with remaining 1/4 cup Parmesan cheese.

Recipe by: Rozanne Gold

Photo by: Cos Poulos

Super Strawberry Bars

Prep time: 45 minutes

Ingredients:

• 1 c. flour
• 1 c. rolled oats
• 1/2 c. butter or margarine, softened
• 1/3 c. light brown sugar
• 1/4 tsp. baking powder
• 1/8 tsp. salt
• 3/4 c. strawberry jam

Utensils:

• oven (You'll need help from your adult assistant.)
• large bowl
• square (8" X 8") pan coated with nonstick spray
• large spoon
• knife
• measuring cups and spoons

Directions:

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. In a large bowl, mix everything together except the strawberry jam.
3. Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it aside.
4. Take the 2 cups of the mixture and press it into the bottom of the pan. You can use your hands or a spoon. Make sure you cover the entire bottom of the pan!
5. Using a large spoon, spread the strawberry jam on top of the mixture in the pan. Spread it evenly all over.
6. Take the mixture that was left in the bowl, and spread it over the strawberry jam. Press it down lightly.
7. Bake for 25 minutes. Remove the pan from the oven, and allow it to cool for at least 15 minutes.
8. Cut the bars into 12 squares to eat and share!

Serves: 12

Recipe by: Kids Health

Tips to Cut Brownies

To make cutting easier, score the bars with a knife as soon as they come out of the oven, using a ruler as a guide.

It helps if you completely cool the brownies before cutting. You can even cool them down in the freezer somewhat hardened. Dip the sharp knife in hot water and wipe with a dry kitchen towel before making each cut.

Move the knife across the pan in an up and down sawing motion from one end to the other until they are cut.

Some people get better results by using a sturdy plastic knife or a teflon spatula to cut brownies.

Tips by: Linda

Sweet Potato & Chicken Curry

Ingredients:

• 2 tablespoons rapseed oil / canola
• 8 green cardamom pods, split open
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1" piece root ginger, peeled and grated
• 2 green chillis, deseeded and chopped
• 1/2 tsp ground turmeric
• 2 tsp ground coriander
• 400ml coconut milk
• salt
• 8 chicken thighs or 4 chicken breasts skinned
• 750g sweet potatoes, peeled and cut into large chunks
• juice of 1 lemon
• fresh coriander leaves
• rice or naan bread to serve

Method

1. Heat the oil in a pan and fry the cardamom pods over a medium heat for about 2 minutes.
2. Add the onion, garlic, ginger and chillis and fry gently, stirring for about 5 minutes.
3. Stir in the turmeric, ground coriander and coconut milk. Season to taste eith a little salt and bring to the boil.
4. If using chicken breasts, cut each one into 4 large pieces.
5. Put the chicken thighs or breasts into the sauce, reduce the heat and simmer for about 5 minutes.
6. Stir in the sweet poatoes, cover and continue to simmer for another 10 minutes.
7. Remove the cover from the pan, increase the heat slightly and cook for another 10 - 15 minutes, until the chicken is cooked through, the sauce has thickened and the sweet potatoes are tender.
8. Stir a couple of times towards the end of cooking to prevent the sauce from sticking.
9. Stir in the lemon juice to taste. Sprinkle with the coriander leaves and serve with the rice or naan bread.

Recipe by: Corinne Lutton

Japanese Cooking

Do you love Japanese food? The funny thing about Japanese food is that you either love it or you hate it. There is no in-between. And chances are, if you hate it, you probably haven’t really tasted Japanese food yet or haven’t given yourself a chance to sample it enough. Japanese food is hard to appreciate after only one bite. And sometimes, the idea that you are tasting raw food just won’t escape your mind that you are already predisposed to hating Japanese food even before you actually taste it.

Personally, I love Japanese food. There really is no other cuisine like it in the world in terms of its unique taste and presentation. Who would believe that something so raw could be so delicious? For those of you who have not yet discovered the pleasures of Japanese food, allow me to present the following primer.

The standard Japanese meal always involves a bowl of white rice as well as soup and side dishes such as pickles, vegetables, meat and fish. Japanese food is classified by the number of viands or “okazu” that are served with the rice, soup and side dishes. A meal with one okazu is called ichiju-issai and a prime example of this is the traditional Japanese breakfast which consists of miso soup, rice, grilled fish and one pickled vegetable.

The regular Japanese meal usually involves three okazu to go along with the soup, rice and pickles. Traditionally, each of these three okazu are cooked in a different way from the others. They can either be served raw or grilled, simmered, steamed or deep fried.

Another hallmark of Japanese food is seafood, which is the most popular and most widely consumed food in Japan. The most popular dishes include all types of fish as well as shellfish, squid and octopus. Crab is another favorite delicacy and so are whale and seaweed. Despite the fact that Japanese are not heavy meat eaters, you will hardly find any vegetarians among them either probably owing to their deep fashion for seafood. Beef and chicken are also popular among the Japanese.

Article By: Cooking For Fun

The Top 5 Things to Teach your Kids About Cooking

by Benni Jenyfari

One of the more pleasant childhood memories are those times spent in the kitchen helping mom with the cooking. Most children love to cook and teaching them how is one of those enjoyable experiences in life that you can all share. And while it is fun for them to stir the cake mix and lick the spoon or beaters, when it comes to preparing more advanced recipes there is a serious side that must be considered if your child is to really experience the joys of cooking.

A few simple lessons will ensure that they are kept safe in the kitchen environment and will help protect them from accidents while they master the joys of cooking.

1. Safety

Safety is the number one most important factor to teach your children before they even start to learn to cook. Of course what and how you teach them will depend on the age of the child as different rules apply at different stages of their life. Here are a few things you should consider:

a. Oven and Cook Top Safety – Apart from the need to teach your child about the obvious safety issues such as staying clear of a hot oven, they also need to learn about turning pot handles inwards on the cook top to prevent pots from being accidentally knocked over and also how to use oven mitts to pick up hot pots and pans.

b. Food Safety – Children need to be taught about hygiene when handling food and the need to wash their hands so as not to contaminate the food they are preparing. They also need to know what foods should be stored in the refrigerator and what foods can be left out.

Another important aspect of cooking is the danger of cross-contamination of uncooked meats with other foods so they need to be taught not to use a knife or chopping board that has been used to cut up raw meats, on other foods until they have been thoroughly washed.

c. Knife Safety – Very young children should not be allowed to use sharp knives but once a child is old enough to start chopping and cutting up food then ensure that you teach them how to chop correctly to avoid any nasty cuts to little fingers. They should also be taught the dangers of walking around with a knife in their hands.

2. Preparation

It is worth instilling in your child the importance of good preparation when cooking. One of the first steps to teach is how important it is to have all the ingredients set out on the counter before they even start to cook. Then let them know how easy it will be to prepare the dish if all the ingredients are cut, sifted, measured and weighed before they even start to cook. This will ensure that they do not have to rush around trying to find a missing ingredient once they have things boiling and cooking away.

3. How to read a recipe

Reading a recipe may be simple to someone who has been cooking for years but to a child this is a whole new experience. Choose a simple recipe to start with and explain the abbreviations for weights and measures such as tsp (teaspoon) and tbl (tablespoon) and how they should always read the recipe through before even starting to prepare the dish. If your child is old enough to read, have them read out the instructions as you follow the recipe and explain why each step is carried out in the order it is written.

4. The Basics

Children need to learn the different cooking terminology and the different methods of cooking such as boiling, sautéing, frying, baking, roasting and so on. They also need to know about the differences in cookware so that when you ask them to get a saucepan out of the cupboard they won’t bring you a fry pan instead.

Do remember though that this is meant to be an enjoyable experience for the two of you so take your time and don’t overwhelm your child with too much information at each session.

5. Cleaning Up

Children need to know that there is more to being in the kitchen than just the fun part of cooking. Get them into the habit of cleaning up as they go so there is no big mess left to clean up at the end. Make the cleaning up a fun experience so that they will be happy to help.

And finally…

Always remember to keep the recipes within the child’s capabilities, so where a very young child will be content to ice a cake and decorate it with candy sprinkles, an older child will be ready to try cheese or scrambled eggs on toast or perhaps even something more advanced.

There are an enormous number of easy to follow children’s recipe books available to help you and your child increase their culinary skills. It is worth taking the time while they are young to get your child interested in cooking. You never know, they might just be the next Rachael Ray or Jamie Oliver!

Article by: Benni Jenyfari

White Sandwich Bread

Here is something so special about a sandwich made with homemade bread, and this recipe is definitely one of the easiest and fastest dairy-free yeast bread recipes to make. The bread will keep for 4-5 days in closed plastic bags or plastic wrap at room temperature or in the refrigerator, or for up to 1 month in the freezer.

When heating the almond milk or other dairy-free milk substitute, the liquid should be warm enough to activate the yeast but not so hot that it kills the yeast, about 110º F.

Make two 9" x 5" loaves

INGREDIENTS:

• 2 cups warm almond milk or other dairy-free milk substitute
• ¼ cup white sugar
• 1 ½ T. active dry yeast
• 6 cups white bread flour
• 1 ½ t. salt
• ¼ cup oil

PREPARATION:

1. In a large mixing bowl or the bowl of a standing mixer with a hook attachment, combine the warm almond milk, sugar and yeast, stirring gently to dissolve. Let the mixture rest for 5-10 minutes, or until foamy.

Meanwhile, in a medium-large mixing bowl, combine the flour and salt.

3. Add the oil to the yeast mixture. Gradually add the flour, about one cup at a time. Turn the dough out onto a lightly floured surface and knead until elastic and firm. Place the dough in a lightly oiled bowl, cover the bowl with plastic wrap and place in a warm place for 1 hour, or until the dough is doubled in bulk.

4. Preheat the oven to 350 F. Oil two 9” x 5” loaf pans.

5. Punch down the dough, and turn out onto a dry surface, kneading for 3-4 minutes. Divide the dough in half, shape into two loaves and place in the prepared loaf pans. Let the loaves rise in a warm place for 30-40 minutes more, or until the loaves have risen above the edges of the pans.

6. Bake for 30 minutes or until golden brown. Allow to cool slightly in the pans before serving. Bread will keep for 5 days wrapped well in plastic wrap or plastic bread bags.

From Ashley Skabar

Creamy Mushroom Pork Chops

Ingredients:

4 pork chops, about 1/4 lb. each
1/2 tsp. salt optional
1/4 lb. mushrooms, sliced
1 cup evaporated skim milk

Method:

Heat a heavy nonstick skillet over medium high heat.

Sauté pork chops 7-8 minutes, turning occasionally until cooked throughout.

Season with salt and pepper to taste.

Transfer pork chops to a platter.

Set aside. Sauté mushrooms in same skillet over medium high heat for 5-7 minutes or until mushrooms are cooked.

Add evaporated milk and return pork chops to skillet.

Simmer 3-4 minutes. Remove from heat.

Recipe by: Gourmet Recipes

Barbecue Techniques

When was the last time you had a good barbecue? Here are some things to remember to help you come up with the perfect barbecue.

The choice of wood that you use can have some bearing on how your barbecue comes out as these impart different flavours to the meat. (Yes, unfortunately, your neighbors' complaint that their food has a taste of wood in it actually does have some basis.) In addition, some types of wood burn faster than others. Many suggest that the best way to barbecue is to use a combination of wood and charcoal to optimize smoke flavour and consistent burning. (Let's see what your neighbors can say about that one.)

As far as charcoal is concerned, buying a commercial bag of processed charcoal briquettes is fine, although lump charcoal may be better. The main difference between lump charcoal and brisquette charcoal is that the first has not been ground and shaped. Lump charcoal is considered a purer form of charcoal and is obviously preferred by purists over processed charcoal.

Ideally, you should use a chimney starter because this ensures a consistent heat level for the coal. Or, you could also use an electric iron to heat the coals. Others simply soak the charcoal in lighter fluid and light them, a technique which is quick and easy, although this can impart unnatural chemical flavours to the meat. Better to use denatured alcohol to avoid the aftertaste problem.

After 15-25 minutes, the coals are covered in ash. For indirect cooking, spread the coals around the grill's perimeter and place the meat in the grill's center. For direct cooking, pile the coals together in the center right underneath the meat.

Gas grills are ideal because they are easy to light and the heat they generate is easy to control, using those gas valves on the burners (the one with the knobs). However, purists still prefer cooking with charcoal because they claim gas grills lack the flavour that comes from cooking with wood and charcoal. Gas grills are also more expensive, but they are also cleaner since they do not produce ashes or air pollution.

Techniques by : Cooking for Fun

What is the secret of perfect cooking

Herbs are fun to grow and easy to use. Herbs can be a frugal cook's best friend because they can enhance even the simplest fare making it seem grand! Herbs are easy to grow--you can even grow them on your kitchen windowsill.

The addition of herbs can change completely the flavor of foods-from homemade breads to soups, stews and vegetables. And they can add variety and excitement to your diet.

A beginner should use herbs with care, adding a little at a time and adjusting to your own taste. Each herb has its own individual flavor and certain herbs also have well-known associations with particular foods. Basil is often paired with tomatoes, rosemary with lamb, chives with cream cheese and cottage cheese.

Fresh herbs are wonderful as garnishes. Herb vinegars can be used in salad dressings, soups and marinades. You can also add fresh herbs to mayonnaise or butter for a different flavor.

Fresh herbs will keep in the refrigerator for several days. A good way to freeze herbs such as basil, oregano, and dill is to chop, place in ice cube trays, cover with water and freeze. Then just add to stews and sauces when needed.

Some easy herbs to grow are lemon balm, rosemary, oregano, dill, basil, parsley, peppermint, lavendar, sage. Of course, you can buy herbs to cook with at the supermarket, also.

Here are some simple recipes to get you started using herbs in your cooking.

Lemon Chive Dressing

1 clove garlic
dash of salt
Rind of 1 lemon, finely grated
and the juice
1 1/2 teaspoons mustard
4 tablespoons olive oil
2 tablespoons chopped chives

Put the garlic and salt in a bowl and crush together. Add lemon rind, juice and mustard, stirring until smooth. Slowly whisk in the oil. Fold in chives and season with black pepper, if desired.

This is a good dressing to pour over warm, cooked new potatoes. Add finely chopped green onions.

Mint Iced Tea

Wash 8 sprigs of fresh mint, 12 inches long (any mint, spearmint, peppermint, applemint will do). Place in blender with 4 cups water and liquefy. Let it set for about 1/2 hour and strain.

Herb Butter

1/2 cup butter
4 tablespoons fresh herbs or 2 teaspoons of dried herbs

Soften the butter to room temperature. Finely chop the fresh herbs. Blend herbs and butter well. Store in fridge.

Use to season vegetables, as a spread on bread, biscuits or baked potatoes. Anywhere you normally use butter.

Here's something different: not really cooking, but a recipe that you might find fun!

Basil-Lemon Facial Mask

Pulverize a handful of fresh basil leaves. Peel 1/2 of an avocado and mash. Add avocado to basil in blender, along with 1 teaspoon lemon juice and 1 teaspoon honey,Mix until smooth.

Apply to clean face and leave as long as desired. Rinse off with lukewarm water.

In short, you don't have to be an herb specialist to learn to enjoy using herbs.

Cooking Guidelines and Methods for Fish

Fish are naturally tender and contain very little connective tissue. Unlike meat, they require short cooking times at a high temperature.

Guidelines for Cooking Fish

Measure fish (dressed or stuffed, fillets or steaks) at thickest part.
Allow 5-7 minutes cooking time per cm of thickness (10 minutes per inch) for fresh fish.
Allow 10-12 minutes cooking time per cm of thickness (20 minutes per inch) for frozen fish.
Fish is ready when fish is opaque and flakes easily.
DO NOT OVERCOOK

Dry Heat Cooking Methods

Baking

Baking is the process of cooking fish at certain temperatures in an oven.
Place fish in a greased baking pan.
Brush with melted butter and season with salt and pepper.
Bake in center of preheated oven at 230 degrees celsius (450 degrees fahrenheit).
Follow cooking guidelines above.
-Use fresh or thawed fish
-Flavor with basting sauce, lemon juice or dry white wine
-Stuff dressed fish no more than 2/3 full
-Serve as is or with a sauce

Barbecuing

Barbecuing is the process of cooking fish at high temperatures over coals or an open flame.
Marinate fish.
Place in oiled wire basket on oiled grill.
Baste with marinade during cooking.
Cook 7-10 cm (3-4 inches) above coals or flame, turning halfway through cooking time.
Follow cooking guidelines above.
-Use fresh or thawed fish
-Place charcoal/propane barbecue in a well ventilated location. Adjust air trap.
-Try this method for kababs or for foil-wrapped fish with vegetables.

Blackening

Blackening is the process of cooking fish by coating in spice and cooking at extremely high heat. The process actually creates a barrier between the food and the heat, allowing blackening, not burning, to occur.
To blacken properly, a cast iron skillet or grill plate is heated over very high temperature until just short of a white spot or ash appearing. (The skillet or grill must be extremely dry before it is heated.) The fish to be grilled should be at room temperature. Dip fish into melted, clarified butter, then sprinkle with spice (notes: for more flavor, roll fish into spice mix before cooking and the butter can be omitted to reduce calories). Place the fish onto the pan, cooking for 1-2 minutes on each side. Blackening adds a distinctive flavor to fish while creating a savoury, moisture-retaining barrier around the outside. The result? Warm, smoky grilled flavors and succulent textures. The high heat required by blackening means that you will need a skillet or pan made of cast iron. There is really no substitute. Also, blackening will create smoke… (and how!). Work in a well-ventilated area - outdoors using a gas grill will work, as will a commercial kitchen environment.

Dry Heat Cooking Methods

Baking

Baking is the process of cooking fish at certain temperatures in an oven.
Place fish in a greased baking pan.
Brush with melted butter and season with salt and pepper.
Bake in center of preheated oven at 230 degrees celsius (450 degrees fahrenheit).
Follow cooking guidelines above.
-Use fresh or thawed fish
-Flavor with basting sauce, lemon juice or dry white wine
-Stuff dressed fish no more than 2/3 full
-Serve as is or with a sauce
Top

Barbecuing
Barbecuing is the process of cooking fish at high temperatures over coals or an open flame.
Marinate fish.
Place in oiled wire basket on oiled grill.
Baste with marinade during cooking.
Cook 7-10 cm (3-4 inches) above coals or flame, turning halfway through cooking time.
Follow cooking guidelines above.
-Use fresh or thawed fish
-Place charcoal/propane barbecue in a well ventilated location. Adjust air trap.
-Try this method for kababs or for foil-wrapped fish with vegetables.
Top

Blackening

Blackening is the process of cooking fish by coating in spice and cooking at extremely high heat. The process actually creates a barrier between the food and the heat, allowing blackening, not burning, to occur.
To blacken properly, a cast iron skillet or grill plate is heated over very high temperature until just short of a white spot or ash appearing. (The skillet or grill must be extremely dry before it is heated.) The fish to be grilled should be at room temperature. Dip fish into melted, clarified butter, then sprinkle with spice (notes: for more flavor, roll fish into spice mix before cooking and the butter can be omitted to reduce calories). Place the fish onto the pan, cooking for 1-2 minutes on each side. Blackening adds a distinctive flavor to fish while creating a savoury, moisture-retaining barrier around the outside. The result? Warm, smoky grilled flavors and succulent textures. The high heat required by blackening means that you will need a skillet or pan made of cast iron. There is really no substitute. Also, blackening will create smoke… (and how!). Work in a well-ventilated area - outdoors using a gas grill will work, as will a commercial kitchen environment.

Broiling

Broiling is the process of cooking fish under an open flame or electric element at high temperatures.
Brush fish with melted butter and season OR marinate.
Place in single layer on a well greased broiler pan.
Broil 7-10 cm (3-4 inches) from the preheated unit. Baste during cooking.
Follow cooking guidelines above.
-Use fresh or thawed fish
-Turn thick pieces halfway through cooking time
-Serve as is or with a sauce

Bronzing

Bronzing is a name that we apply to a technique similar to “blackening”, but at a lower temperature than is required for blackening. As with blackening, bronzing is cooking fish by coating the fish in spice and cooking it quickly on a pan or grill. Bronzing spices generally contain more herbs than blackening spices. The spice and the cooking process create a crispy, flavorful barrier around the fish being bronzed. To “bronze” properly, a stainless steel pan is heated over high temperature. (The skillet or grill should be dry before it is heated.) The food to be grilled should be at room temperature. Sprinkle the food with bronzing spice (notes: for more flavour, roll food into spice mix before cooking). Place the food onto the pan, drizzle with a small amount of melted, clarified butter. Cook for 1-2 minutes. Turn with a spatula and drizzle again with a small amount of butter. Cook for another 1-2 minutes and remove from the pan. Bronzing adds a distinctive flavour to fish while creating a savoury, moisture-retaining barrier around the outside. By creating a crisp, savoury coating of spice, the full flavour of the fish being bronzed develops inside – creating a delicious balance between the discrete combinations of flavour and texture. The heat required by bronzing means that you will need a good quality stainless steel pan which won’t warp when heated. A slim stainless or Teflon spatula is also helpful to remove the food from the pan without tearing the outer, spiced layer of the food away.

Microwave Baking

Microwave baking is the process of cooking fish using microwaves that generate heat internally instead of externally. Therefore only the fish becomes hot. Any heat noticed inside the oven or from the baking dishes comes from the fish as it becomes hot. Thus time, not temperature and heat, is the variable in microwave cooking.
Melt butter at High Power.
Mix with chopped parsley, green onion and lemon juice.
Remove half of mixture and reserve.
Arrange 500 gm of fish in dish; season to taste.
Top with remaining mixture.
Cover; microwave at High Power 6-8 minutes, rotating dish during cooking.
Let stand covered for 2 minutes.
-Use fresh or thawed fish

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Moist Heat Cooking Methods

Oven Steaming
Oven steaming is the process of cooking fish wrapped in aluminum foil in an oven with a cooking liquid or sauce.
Place on greased heavy-duty aluminum foil.
Season, flavor with lemon juice, butter and parsley.
Wrap tightly.
Place on cookie sheet.
Bake in center of preheated oven at 230 degrees celsius (450 degrees fahrenheit).
Follow cooking guidelines above.
-Use fresh or frozen fish
-Flavor with wine, herbs, juice or vegetables
-Use cooking liquid for sauce

Poaching in Court-Bouillon
Poaching is the process of cooking fish in boiling water.
Prepare a court-bouillon.
Wrap fish in cheese cloth.
Place in rapidly boiling liquid, cover pan, return to boil, then reduce to simmer.
Follow cooking guidelines above.
-Use fresh or frozen fish
-Drain court-bouillon for reuse, refrigerate for up to 1 week or keep frozen for up to 2 months

Poaching in Water or Milk
Cook fish directly in salted boiling water OR wrap tightly in greased heavy-duty aluminum foil with chopped onion, celery, salt and pepper; place in rapidly boiling water.
Cover pan, return to boil, then reduce heat to simmer.
To poach smoked fillets, cover with cold milk flavored with butter, bay leaf, pepper; simmer.
Follow cooking guidelines above.
-Use fresh or frozen fish
-Use 2ml of salt per L of water (1/4 tsp per quart) for fish
-Use poaching liquid for white, cheese or egg sauce

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Frying Cooking Methods

Pan-Frying
Frying is the process of cooking fish in an open pan or pot using butter, lard or oil.
Season each portion of fish.
Cover lightly with flour.
dip in liquid (milk or beaten egg).
Coat with flour or crumbs.
Heat butter or cooking fat.
Fry on both sides>
Follow cooking guidelines above.
Drain on absorbent paper.
-Use fresh or thawed fish
-Try this method for fish cakes or small fish such as smelt and rainbow trout

Deep Frying
Preheat oil to 190 degrees celsius (375 degrees fahrenheit).
Sprinkle fish with salt.
coat with batter OR cover lightly with flour, dip in milk or beaten egg, then coat with flour or crumbs.
Fry a few pieces at a time.
Follow cooking guidelines above.
Drain on absorbent paper.
-Use fresh or thawed fish
-Be sure the fat returns to 190 degrees celsius (375 degrees fahrenheit) before frying additional pieces
-Serve with lemon wedges or sauce

---

Cooking Basics

Brine Solutions for Freezing
1 liter cold water (4 cups)- 50 ml (3 Tbsp) pickling salt. OR
1 liter cold water (4 cups)- 40 ml (2.5 Tbsp) pickling salt.

Stir well to dissolve salt. Use as directed for freezing fish

Court-Bouillon for Poaching
125 ml (1/2 cup) vinegar or dry white wine.
15 ml (1 Tbsp) salt.
1 celery stalk.
50 ml (1/4 cup) sliced onion.
50 ml (1/4 cup) sliced carrot.
1 ml (1/4 tsp) thyme.
2 ml (1/2 tsp) peppercorn.
1 Bay leaf.
15 ml (1 Tbsp) chopped parsley.
1 L (4 cups) boiling water.

Combine all ingredients and pour over fish fillets. Cover and boil gently 10 minutes. Use to poach fish. Strain, then use as a base for soups and sauces or freeze for reuse in poaching. Makes about 1 liter (4 cups).

Crispy Batter for Deep-Frying
250 ml (1 cup) all-purpose flour.
10 ml (2 tsp) baking powder.
6 ml (1.25 tsp) salt.
10 ml (2 tsp) sugar.
15 ml (1 Tbsp) vegetable oil.
250 ml (1 cup) water.

Mix and sift dry ingredients. Add oil to water. Make a well in the dry ingredients and slowly pour in liquid, stirring until well-blended. Makes enough for 1 kg. (2.2 pounds) fish.

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Marinades

Fish Marinade
2 cups white wine
2 tablespoons lemon juice
2 teaspoons salt
2 tablespoons prepared brown mustard
2 teaspoons salt
1/2 teaspoon cayenne pepper

In a bowl combine white wine, lemon juice, salt, prepared brown mustard, salt, and cayenne pepper. Marinade the fish 6-12 hours. Use the marinade as a basting sauce while cooking. Serving Size: 6

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Basic Sauces

Chilled Sauces for Fish

Cocktail Sauce:
125 ml (1/2 cup) chili sauce.
100 ml (1/3 cup) ketchup.
100 ml (1/3 cup) prepared horseradish.
7 ml (1.5 tsp) Worcestershire sauce

Mix. Serve well-chilled.

Flavored Mayonnaise:
Add color and flavor with herbs, tomato paste, saffron, turmeric or curry powder. Season with garlic, ginger, shallots, lemon juice, and/or cream.

Tartar Sauce:
250 ml (1 cup) mayonnaise
15 ml (1Tbsp) green relish
15 ml (1 Tbsp) chopped parsley

Mix. Serve well-chilled.

Cooked Sauces for Fish

Cheese Sauce:
Make a medium white sauce with milk and/or fish stock. Add grated cheese, stir until melted.

Chinesey Fish Sauce:
30 ml (2 Tbsp) flour
75 ml (5 Tbsp) granulated sugar
5 ml (1 tsp) ginger
150 ml (1/2 cup) water
75 ml (5 Tbsp) white vinegar
75 ml (5 Tbsp) soy sauce
30 ml (2 Tbsp) chopped green onion

Mix flour, sugar, and ginger. Add to water, vinegar, and soy sauce in saucepan. Cook slowly, stirring constantly, until thick. Serve over hot cooked fish; top portions with chopped green onion.

Lemon Chive Sauce:
50 ml (3 Tbsp) butter
15 ml (1 Tbsp) chopped chives
10 ml (2 tsp) lemon juice
2 ml (1/2 tsp) grated lemon rind

Heat through. Season with salt and pepper to taste.

Lemon Dill Sauce for Fish
2 teaspoons yogurt
1 teaspoon cornstarch
1/4 teaspoon dillweed
1/8 teaspoon pepper
2 tablespoons lemon juice

In a large bowl, blend together yogurt with cornstarch, dillweed, and pepper until smooth. To cook with fish: Brush lemon juice over the fish and broil until almost cooked. Turn the fish and brush evenly with the yogurt/dill sauce. Continue broiling until fish flakes easily. Serving Size: 4

Tomato Sauce:
25 ml (2 Tbsp) chopped onion
25 ml (1 Tbsp) butter
25 ml (1 Tbsp) flour
5 ml (1 tsp) sugar
500 ml (19 oz) canned tomatoes, chopped
1 Bay leaf

Saute onion in butter. Thicken with flour. Add sugar, tomato and bay leaf. Cook until thick. Season with salt and pepper to taste.

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Stuffing

Bread Fish Stuffing:
60 ml (4 Tbsp) chopped onion
75 ml (5 Tbsp) chopped celery
75 ml (5 Tbsp) chopped green pepper
60 ml (4 Tbsp) butter or margarine
725 ml (2 3/4 cup) soft bread crumbs
5 ml (1 tsp) salt-f.g. white pepper
1 ml (1/4 tsp) thyme leaves
1 ml (1/4 tsp) savoury

Cook onion, celery, and green pepper in butter or margarine for a few minutes until onion is transparent. Add to bread crumbs with seasonings; toss lightly. Makes enough to stuff a 1.5-2 kg (2-5 pound) dressed fish.

Lemon Rice Fish Stuffing:
75 ml (5 Tbsp) butter or margarine
250 ml (1 cup) sliced celery
50 ml (3 Tbsp) chopped onion
250 ml (1 cup) sliced fresh mushrooms
1 ml (1/4 tsp) poultry seasoning
8 ml (1 3/4 tsp) salt
3 ml (3/4 tsp) white pepper
10 ml (2 tsp) grated lemon rind
15 ml (1 Tbsp) chopped parsley
60 ml (4 Tbsp) lemon juice
325 ml (1 1/4 cup) water
425 ml (1 3/4 cup) instant rice

Melt butter or margarine in fry pan. Add celery, onion, and mushrooms; cook for few minutes until onion is transparent. Add seasonings, lemon rind, parsley, lemon juice, and water; bring to boil. Add rice; cover remove from heat; let stand 5 minutes. Makes enough to stuff and serve a 4 kg (9 pound) fish.

Broiling
Broiling is the process of cooking fish under an open flame or electric element at high temperatures.
Brush fish with melted butter and season OR marinate.
Place in single layer on a well greased broiler pan.
Broil 7-10 cm (3-4 inches) from the preheated unit. Baste during cooking.
Follow cooking guidelines above.
-Use fresh or thawed fish
-Turn thick pieces halfway through cooking time
-Serve as is or with a sauce

Bronzing
Bronzing is a name that we apply to a technique similar to “blackening”, but at a lower temperature than is required for blackening. As with blackening, bronzing is cooking fish by coating the fish in spice and cooking it quickly on a pan or grill. Bronzing spices generally contain more herbs than blackening spices. The spice and the cooking process create a crispy, flavorful barrier around the fish being bronzed. To “bronze” properly, a stainless steel pan is heated over high temperature. (The skillet or grill should be dry before it is heated.) The food to be grilled should be at room temperature. Sprinkle the food with bronzing spice (notes: for more flavour, roll food into spice mix before cooking). Place the food onto the pan, drizzle with a small amount of melted, clarified butter. Cook for 1-2 minutes. Turn with a spatula and drizzle again with a small amount of butter. Cook for another 1-2 minutes and remove from the pan. Bronzing adds a distinctive flavour to fish while creating a savoury, moisture-retaining barrier around the outside. By creating a crisp, savoury coating of spice, the full flavour of the fish being bronzed develops inside – creating a delicious balance between the discrete combinations of flavour and texture. The heat required by bronzing means that you will need a good quality stainless steel pan which won’t warp when heated. A slim stainless or Teflon spatula is also helpful to remove the food from the pan without tearing the outer, spiced layer of the food away.

Microwave Baking
Microwave baking is the process of cooking fish using microwaves that generate heat internally instead of externally. Therefore only the fish becomes hot. Any heat noticed inside the oven or from the baking dishes comes from the fish as it becomes hot. Thus time, not temperature and heat, is the variable in microwave cooking.
Melt butter at High Power.
Mix with chopped parsley, green onion and lemon juice.
Remove half of mixture and reserve.
Arrange 500 gm of fish in dish; season to taste.
Top with remaining mixture.
Cover; microwave at High Power 6-8 minutes, rotating dish during cooking.
Let stand covered for 2 minutes.
-Use fresh or thawed fish

---

Moist Heat Cooking Methods

Oven Steaming
Oven steaming is the process of cooking fish wrapped in aluminum foil in an oven with a cooking liquid or sauce.
Place on greased heavy-duty aluminum foil.
Season, flavor with lemon juice, butter and parsley.
Wrap tightly.
Place on cookie sheet.
Bake in center of preheated oven at 230 degrees celsius (450 degrees fahrenheit).
Follow cooking guidelines above.
-Use fresh or frozen fish
-Flavor with wine, herbs, juice or vegetables
-Use cooking liquid for sauce

Poaching in Court-Bouillon
Poaching is the process of cooking fish in boiling water.
Prepare a court-bouillon.
Wrap fish in cheese cloth.
Place in rapidly boiling liquid, cover pan, return to boil, then reduce to simmer.
Follow cooking guidelines above.
-Use fresh or frozen fish
-Drain court-bouillon for reuse, refrigerate for up to 1 week or keep frozen for up to 2 months

Poaching in Water or Milk
Cook fish directly in salted boiling water OR wrap tightly in greased heavy-duty aluminum foil with chopped onion, celery, salt and pepper; place in rapidly boiling water.
Cover pan, return to boil, then reduce heat to simmer.
To poach smoked fillets, cover with cold milk flavored with butter, bay leaf, pepper; simmer.
Follow cooking guidelines above.
-Use fresh or frozen fish
-Use 2ml of salt per L of water (1/4 tsp per quart) for fish
-Use poaching liquid for white, cheese or egg sauce

---

Frying Cooking Methods

Pan-Frying
Frying is the process of cooking fish in an open pan or pot using butter, lard or oil.
Season each portion of fish.
Cover lightly with flour.
dip in liquid (milk or beaten egg).
Coat with flour or crumbs.
Heat butter or cooking fat.
Fry on both sides>
Follow cooking guidelines above.
Drain on absorbent paper.
-Use fresh or thawed fish
-Try this method for fish cakes or small fish such as smelt and rainbow trout

Deep Frying
Preheat oil to 190 degrees celsius (375 degrees fahrenheit).
Sprinkle fish with salt.
coat with batter OR cover lightly with flour, dip in milk or beaten egg, then coat with flour or crumbs.
Fry a few pieces at a time.
Follow cooking guidelines above.
Drain on absorbent paper.
-Use fresh or thawed fish
-Be sure the fat returns to 190 degrees celsius (375 degrees fahrenheit) before frying additional pieces
-Serve with lemon wedges or sauce

---

Cooking Basics

Brine Solutions for Freezing
1 liter cold water (4 cups)- 50 ml (3 Tbsp) pickling salt. OR
1 liter cold water (4 cups)- 40 ml (2.5 Tbsp) pickling salt.

Stir well to dissolve salt. Use as directed for freezing fish

Court-Bouillon for Poaching
125 ml (1/2 cup) vinegar or dry white wine.
15 ml (1 Tbsp) salt.
1 celery stalk.
50 ml (1/4 cup) sliced onion.
50 ml (1/4 cup) sliced carrot.
1 ml (1/4 tsp) thyme.
2 ml (1/2 tsp) peppercorn.
1 Bay leaf.
15 ml (1 Tbsp) chopped parsley.
1 L (4 cups) boiling water.

Combine all ingredients and pour over fish fillets. Cover and boil gently 10 minutes. Use to poach fish. Strain, then use as a base for soups and sauces or freeze for reuse in poaching. Makes about 1 liter (4 cups).

Crispy Batter for Deep-Frying
250 ml (1 cup) all-purpose flour.
10 ml (2 tsp) baking powder.
6 ml (1.25 tsp) salt.
10 ml (2 tsp) sugar.
15 ml (1 Tbsp) vegetable oil.
250 ml (1 cup) water.

Mix and sift dry ingredients. Add oil to water. Make a well in the dry ingredients and slowly pour in liquid, stirring until well-blended. Makes enough for 1 kg. (2.2 pounds) fish.

---

Marinades

Fish Marinade
2 cups white wine
2 tablespoons lemon juice
2 teaspoons salt
2 tablespoons prepared brown mustard
2 teaspoons salt
1/2 teaspoon cayenne pepper

In a bowl combine white wine, lemon juice, salt, prepared brown mustard, salt, and cayenne pepper. Marinade the fish 6-12 hours. Use the marinade as a basting sauce while cooking. Serving Size: 6

---

Basic Sauces

Chilled Sauces for Fish

Cocktail Sauce:
125 ml (1/2 cup) chili sauce.
100 ml (1/3 cup) ketchup.
100 ml (1/3 cup) prepared horseradish.
7 ml (1.5 tsp) Worcestershire sauce

Mix. Serve well-chilled.

Flavored Mayonnaise:
Add color and flavor with herbs, tomato paste, saffron, turmeric or curry powder. Season with garlic, ginger, shallots, lemon juice, and/or cream.

Tartar Sauce:
250 ml (1 cup) mayonnaise
15 ml (1Tbsp) green relish
15 ml (1 Tbsp) chopped parsley

Mix. Serve well-chilled.

Cooked Sauces for Fish

Cheese Sauce:
Make a medium white sauce with milk and/or fish stock. Add grated cheese, stir until melted.

Chinesey Fish Sauce:
30 ml (2 Tbsp) flour
75 ml (5 Tbsp) granulated sugar
5 ml (1 tsp) ginger
150 ml (1/2 cup) water
75 ml (5 Tbsp) white vinegar
75 ml (5 Tbsp) soy sauce
30 ml (2 Tbsp) chopped green onion

Mix flour, sugar, and ginger. Add to water, vinegar, and soy sauce in saucepan. Cook slowly, stirring constantly, until thick. Serve over hot cooked fish; top portions with chopped green onion.

Lemon Chive Sauce:
50 ml (3 Tbsp) butter
15 ml (1 Tbsp) chopped chives
10 ml (2 tsp) lemon juice
2 ml (1/2 tsp) grated lemon rind

Heat through. Season with salt and pepper to taste.

Lemon Dill Sauce for Fish
2 teaspoons yogurt
1 teaspoon cornstarch
1/4 teaspoon dillweed
1/8 teaspoon pepper
2 tablespoons lemon juice

In a large bowl, blend together yogurt with cornstarch, dillweed, and pepper until smooth. To cook with fish: Brush lemon juice over the fish and broil until almost cooked. Turn the fish and brush evenly with the yogurt/dill sauce. Continue broiling until fish flakes easily. Serving Size: 4

Tomato Sauce:
25 ml (2 Tbsp) chopped onion
25 ml (1 Tbsp) butter
25 ml (1 Tbsp) flour
5 ml (1 tsp) sugar
500 ml (19 oz) canned tomatoes, chopped
1 Bay leaf

Saute onion in butter. Thicken with flour. Add sugar, tomato and bay leaf. Cook until thick. Season with salt and pepper to taste.
Top

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Stuffing

Bread Fish Stuffing:
60 ml (4 Tbsp) chopped onion
75 ml (5 Tbsp) chopped celery
75 ml (5 Tbsp) chopped green pepper
60 ml (4 Tbsp) butter or margarine
725 ml (2 3/4 cup) soft bread crumbs
5 ml (1 tsp) salt-f.g. white pepper
1 ml (1/4 tsp) thyme leaves
1 ml (1/4 tsp) savoury

Cook onion, celery, and green pepper in butter or margarine for a few minutes until onion is transparent. Add to bread crumbs with seasonings; toss lightly. Makes enough to stuff a 1.5-2 kg (2-5 pound) dressed fish.

Lemon Rice Fish Stuffing:
75 ml (5 Tbsp) butter or margarine
250 ml (1 cup) sliced celery
50 ml (3 Tbsp) chopped onion
250 ml (1 cup) sliced fresh mushrooms
1 ml (1/4 tsp) poultry seasoning
8 ml (1 3/4 tsp) salt
3 ml (3/4 tsp) white pepper
10 ml (2 tsp) grated lemon rind
15 ml (1 Tbsp) chopped parsley
60 ml (4 Tbsp) lemon juice
325 ml (1 1/4 cup) water
425 ml (1 3/4 cup) instant rice

Melt butter or margarine in fry pan. Add celery, onion, and mushrooms; cook for few minutes until onion is transparent. Add seasonings, lemon rind, parsley, lemon juice, and water; bring to boil. Add rice; cover remove from heat; let stand 5 minutes. Makes enough to stuff and serve a 4 kg (9 pound) fish.

Tips by: Bassonhook.com