Accra (Saltfish Cakes)

                               

Ingredients:

·        2 ts Active dry yeast

·        1/2 c Water; warm

·        1/2 lb Codfish, salt, boneless

·        1 c Flour, all-purpose

·        1 ts Sugar, granulated

·        1/4 c Onions; finely chopped

·        1 Garlic cloves; chopped fine

·        1 tb Pepper, hot; seeded, chopped

             -fine

·        1 tb Chives; chopped fine

·        Salt; to taste

·        Pepper, black; to taste

·        Oil, vegetable

Method

1)      Sprinkle the yeast on warm water and stand for 10 minutes.

2)       Pour boiling water over codfish, allow to cool.

3)      Rinse in cold water, remove skin and bones, and shred fish very fine.

4)       Mix fish with flour, sugar, onions, garlic, peppers, chives, salt and generous amount of pepper.

5)      Add yeast and beat until smooth.

6)      Allow to rise for 1 1/2-2 hours in warm, draft-free place.

7)      Drop by tablespoon into hot oil (370F) and fry until golden brown.

8)       Drain on paper towels and serve hot.

(  Per cake: 50 calories, 6.5 g. protein, 4.5 g. carbohydrates, 2.6 g. fat, 14 mg. cholesterol, 650 mg. sodium (assumes no additional salt). Calories from fat 47% )

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Dublin Lawyer

                         

                          (serves two)

Ingredients:

§         1 live lobster, about 2 lb

§         1/2 cup butter

§         1/2 cup Irish whiskey

§         1/2 cup whipping cream

§         salt and pepper

Method

1)      Toss the lobster meat in foaming butter over a medium heat for a few minutes until cooked.

2)       Take care that the butter does not burn.

3)       Add the whiskey and when it has heated up set light to it.

4)      Pour in the cream, heat through and season.

5)      Serve in the half shells with plainly boiled fine beans.

(    This dish is delicious and traditional - a happy combination - though its expensive ingredients make it a rare treat rather than an everyday affair. For the best flavor the fish has to be freshly killed just before cooking.  Plunge a sharp knife into the cross on the back of the head. Slice in half lengthwise and crack open the claws. Remove all the flesh and cut into large chunks. Keep both halves of the shell for serving     )

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Catfish (Cajun)

                              

Ingredients:

v     4 catfish fillets

v     1/2 ts cayenne pepper

v     1 oz wheat flakes cereal

v     1/2 ts black pepper

v     1 tb paprika

v     1/2 ts white pepper

v     1/4 ts salt

v     1/2 ts thyme

v     1/4 ts onion powder

v     1 tb oil

v     1/4 ts garlic powder

Method

1)      Wash the fish fillets and pat dry.

2)       In a bowl mix the ground wheat flakes and all the seasonings.

3)      Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides.

4)      In a heavy cast iron fry pan heat the oil.

5)       Fry the fillets for 2 minutes on each side.

6)       Lay the fillets on a plate lined with a paper towel, cover with another paper towel,

7)      and pat to remove excess oil.

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Anzac Biscuits

                          

Ingredients:

·        1 cup rolled oats

·        1/2 cup sugar

·        3/4 cup flour

·        1 Tbsp golden syrup

·        1 tsp bicarbonate of soda

·        2 Tbsp boiling water

·        1/2 cup butter, melted

Preparation :

a)      Set oven to 160C (325F).

b)       Mix oats, sugar and flour.

c)      Mix golden syrup, soda and boiling water.

d)      While frothing, add melted butter and pour in dry ingredients.

e)      Mix thoroughly.

f)        Drop by spoonfuls on floured oven tray (cookie sheet), allowing room for mixture to spread

g)      . Bake 18 - 20 minutes. Cool on wire rack.

h)       Makes 36 biscuits.

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Banana Cake

                 

Ingredients:

v     1 stick butter

v     1-1/2 cups (350 ml) sugar

v     1 cup (225 ml) mashed banana (3 medium)

v     2 eggs

v     1 tsp (5 ml). vanilla

v     2 cups (475 ml) flour

v     1 tsp (5 ml). baking soda

v     1/2 tsp (2 ml). salt

v     1/2 cup (125 ml) sour cream

Preparation:

1)      Preheat oven 350 degrees (175 C.).

2)      Butter and flour 9 inch square pan.

3)      Cream the butter, slowly add the sugar and beat until light.

4)      Add the banana, eggs and vanilla and beat well.

5)      In another bowl mix the flour, baking soda and salt.

6)      Add to the banana mixture and blend.

7)      Add the sour cream and beat until well blended.

8)      Spread in the pan and bake 45 minutes or until toothpick comes out clean.

9)      Cool and shake confectioners sugar on top.

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Achari Mutton

                 

Ingredients:

o       Mutton, boneless 800 gms.

o       Turmeric powder 1/2 tsp.

o       Onions 4 nos.

o       Tomatoes 4 nos.

o       Mustard seeds 1 tsp.

o       Fenugreek seeds 1/2 tsp.

o       Fennel seeds (saunf) 1 tsp.

o       Onion seeds (Kalonji) 1 tsp.

o       Cloves 5 nos.

o       Red chili powder 1 tsp.

 

o       Ginger (chopped) 2 tbsps.

o       Garlic (chopped) 2 tbsps.

o       Whole red chili  8 nos.

o       Coriander (chopped) 1/2 cup

o       Mustard Oil 7 tbsps.

o       Salt 1 tsp

Preparation :

1)      Wash and cut the mutton into 1½ sized pieces. Peel and chop the onions. Chop the tomatoes.

2)      Roast the whole spices separately and grind together coarsely.

3)      Heat oil in a thick-bottomed pan to smoking point, cool and again heat the oil and cook the onions till brown.

4)      Add the chopped ginger-garlic. Mix well.

5)      Add coarsely ground masala powder. Cook for half a minute, stirring all the time.

6)      Add mutton, cook on high heat till mutton pieces are well browned.

7)      Add the tomatoes, turmeric powder, red chili powder and salt and mix well.

8)       Cook till oil leaves the masala. Add sufficient quantity of water (about 2½ cups), bring it to a boil and cover.

9)      Cook till the mutton is fully done.

10)  Adjust the seasoning and serve hot garnished with coriander leav

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Beef Carpaccio

                           

Ingredients:

§         1 Lb tenderloin beef

§         2 tbsp olive oil

§         1 tbsp balsamic vinegar

§         1 Sm lemon salt and ground black pepper

Preparation :

a)      Wash all vegetables well.

b)      Cut eggplant into large slices and slice tomatoes into quarters.

c)      Cut zucchinis into ¼ inch slices, the peppers into ¼ inch strips.

d)       In a large pan, heat olive oil. Saute chopped onions for 1-2 minutes.

e)      Add all the sliced vegetables and garlic.

f)        Season with salt and pepper and stir-fry for about 5 minutes.

g)      Cover and let it cook over low heat for about 45 minutes to an hour. (stirring occasionally)

h)      Serve hot off the pan.

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Baked Fish Fillets

                     

Ingredients:

Any Type Fish Fillets

v     1/2 cup milk

v     1/2 tsp. salt

v     1/4 cup parmesan cheese

v     3/4 cup seasoned bread crumbs

v     1/4 cup melted butter

v     paprika

Preparation :

1)      Dip fillets into mixture of milk and salt.

2)      Coat with a mixture of Parmesan cheese and crumbs.

3)      Arrange in a baking dish, drizzle with butter, sprinkle with paprika.

4)      Bake at 525 degrees F. for about 12 minutes

5)      or until fish flakes apart easily.

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Breakfast Scones

                       

Ingredients:

§         2 c Flour

§         2 Eggs, well beaten

§         3 ts Baking powder

§         2 tb Sugar

§         1 ts Salt

§         2 tb Butter or margarine

Preparation :

1)      Cold water ,Sift flour, measure,

2)      and sift with baking powder, salt, and sugar.

3)      Rub in butter with tips of fingers or cut in with 2 spatulas.

4)      Add eggs and sufficient water to make a soft dough.

5)       Turn onto lightly floured board and pat into sheet 1 inch thick.

6)       Cut into rounds or squares.

7)       Fold over double and brush with milk.

8)       Place on slightly oiled baking sheet.

9)       Dust with sugar and bake in hot oven (450 F) about 15 minutes

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Cod cobbler

                 

Ingredients :

·        1 1/2 lb Skinless filets of cod

·        2 oz Butter

·        2 oz Flour

·        1/2 l Milk

·        3 1/2 oz Grated cheese

·        2 oz Grated cheese (for scones)

·        2 oz Butter (for scones)

·        1 ts Baking powder (for scones)

·        1 pn Salt (for scones)

·        1 Egg (for scones)

Preparation :

1)      Place cod filets in the bottom of a round oven dish.

2)      Make a cheese sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz grated cheese: pour over fish.

3)      Then make scone dough rub 2 oz butter into 8 of flour with 1 tsp baking powder, and pinch of salt.

4)      Add 2 oz grated cheese, preferably mature Cheddar or a mixture of that and Parmesan.

5)      Drop 1 egg yolk into the mixture and add enough milk to make a workable dough.

6)      Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter.

7)       Dispose these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk, sprinkle some more grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes,

8)       until the scones are golden brown

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