Fish and Poultry

Fish Baked With Fennel | Devilled Chicken | Stuffed Flowered Tofu With Minced Prawns

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Fish Baked With Fennel (serves 4)

• 4 cod steaks
• 2 tablespoons of lemon juice
• salt and pepper
• 15g/˝oz of butter or margerine
• 2 tomatoes sliced
• 4 fennel sprigs

Place the cod steaks on 4 pieces of foil large enough to wrap around the fish, sprinkle with the lemon juice and salt and pepper then dot with the butter or margerine. Place the tomato slices and fennel sprigs on top. Wrap the foil around the fish and place on a baking sheet. Cook in preheated oven (180°C/350°F gas mark 4) for 30 minutes or until the fish flakes easily. Serve hot. Back to top

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Devilled Chicken (serves 4)

• 4 chicken quarters
• 50g/2oz butter or margerine melted
• salt and pepper
• FOR THE SAUCE:
• 75g/3oz butter or margerine
• 1 teaspoon of made english mustard
• ˝ teaspoon of paprika
• pinch of cayenne pepper
• 1 teaspoon of vinegar
• ˝ teaspoon of salt

Brush the chicken pieces with the melted butter or margerine and season with salt and pepper, grill (broil) for about 20 minutes or until cooked through and golden brown on all sides, baste with the melted butter or margerine occasionally. Meanwhile make the sauce. Cream the butter or margerine with the remaining sauce ingredients until well combined, spread the sauce over the chicken and continue grilling (broiling) until golden brown. Back to top

 

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Stuffed Flowered Tofu With Minced Prawns (submitted by Betty Matthews)

• 20 Tofu-pok
• 300gm minced prawns
• 1 pip garlic(minced)
• 1 tbsp cornflour
• 1 carrot(shreded)
• 3 water chestnut(diced)
• spring onions(shreded)
• 1 tsp groud black peppercorns
• salt to taste

Slit the tofu and turn it upside down. Mix all the above ingredients and stuff it back into the tofu.Deep fry it.When its done, it looks like a flower. Serve hot with chilly sauce. Back to top

Thank you Betty!

 

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