Fillet De Pomfret Creme

Fish Recipes
Ingredients For 4 For 100
Pomfret or sole 500gm 12.5 kg
Margariine 20 gm 500 gm
Refined flour 20 gm 500 gm
Milk 300 ml 7.5 litre
Bayleaf 1 5 gm
Mace 1 blade 2 - 3 gm
Salt to taste 80 - 100 gm
Pepper a pinch 15 gm
Cayenne pepper a pinch 15 gm
Cream (optional) 20 gm 500 gm

Methods to Prepare:
  • Clean, fillet and skin fish.
  • Season fillets and roll up with the skinned side inside.
  • Cook in greased baking tins covered with greased paper for about 15 minutes.
  • Infuse the milk with the bones, while skin, bayleaf and mace.
  • Strain the milk and prepare a sauce using margarine, flour and infused milk.
  • Dish the fillets, Coat with sauce and garnish with chopped parsley and cayenne pepper.

German Orange Cake

german cake recipes
Ingredients Quantity
Sugar 85 gm
Eggs 4
Orange juice 1 orange
Castor sugar 10 gm
Rum 2 tbsp
Orange peel a little
Refined flour 85 gm
Butter 60 gm
For Icing
Icing sugar 115 gm
Orange juice as needed
Methods to Prepare:
  • Cream 3 eggs yolk and sugar till light and fluffy.
  • Add 1 whole egg, orange juice, castor sugar well rubbed with orange peel and rum. Beat thoroughly.
  • Fold in flour and warmed butter. Add stiffly beaten whites of 3 eggs.
  • Pour in to a buttered tin and cook at 175 degree celcius (about 350 degree fahrenheit) for 30 - 40 minutes. When cold coat with icing.
For Icing:
  • Add warm orange juice gradually ti icing sugar and keep on beating. When thick pour over cake.

Fish With Piquant Sauce

German Recipes
Ingredients Quantity
Fresh haddock 1 kg
Butter 60 gm
Refined flour 15 gm
Small mushrooms 115 gm
Chopped parsley 1/2 tbsp
Minced onions 2 tbsp
Capers 1 tbsp
Lime 1/2
Mustard 1/2 tsp
Meat extract 1/2 tsp
Water 150 ml
Salt and pepper 150 ml
Methods to Prepare:
  • Cut haddock into medium-sized pieces. Rub with salt, coat with parsley and set aside for 30 minutes.
  • Mix butter, flour and mustard to a stiff paste.
  • Stir in meat extract, water, lime juice and pepper and add to paste.
  • Pour a little of this sauce into a casserole.
  • Lay fish and sliced mushrooms in sauce.
  • Sprinkle with onions and capers.
  • Cover with rest of sauce. Place a piece of buttered papper over casserole and put on the lid.
  • Stand casserole in a large pan of boiling water and cook for 30 - 35 minutes.

American Okra Soup With Bread

American recipes
Ingredietns Quantity

Ladies finger
1 kg
Parsley 3 springs
Onoins 250 gm
Tomatoes 750 gm
Butter 30 gm
Thyme 2 springs
Bay leaf 1
Capsicum 1
Water 3 litre
Salt and Pepper to taste

Methods to Prepare:
  • Wash ladies fingers, slice thin
  • Chop onions and tomatoes. Melt butter, add onions and fry. Add ladies finger and toss lightly
  • Add tomatoes and herbs, simmer for 10 minutes.
  • Add seasoning, hot water and finely chopped capsicum (remove seeds). Simmer for 1 1/2 hours.
  • Serve with croutons of fried bread.

Mint Crush Lemonade

how to prepare lemonade crush
Ingredients Quantity

Crushed ice
1/2 glass
Lemon chunks 6 to 7
Powdered sugar 2 tsp
Mint leaves 8 to 10 leaves
Dash of lime juice 1 tsp (approx)
Dash of salt as needed
Soda to top
Old fashioned glass to serve

Methods to Prepare:
  • Mix powdered sugar, salt, lemon, chunks and mint leaves in a glass.
  • Slightly crush the above mixture in the glass.
  • Fill 3/4 of the glass with crushed ice add a dash of lime juice.
  • Top it with soda.
  • Serve chilled.

Stuffed Baked Promfret

Fish Recipes
Ingredients For 4 For 100
Pomfret 500 gm 12.5 kg
Lime 1/2 6
Forcemeat stuffing 55 gm 1.35 kg
Butter or fat 30 gm 680 gm
Pepper a pinch 15 gm
Salt to taste 100 gm

Methods to Prepare:
  • Scale and wash fish.
  • Fillet from one side but do not detach.
  • Remove entails and centre bone.
  • Wash thoroughly.
  • Stuff with forcemeat and tie. Sprinkle with lime juice and seasoning.
  • Melt fat in a baking tray.
  • When hot, put in the fish. Cook at moderate heat till tender.
  • Baste frequently and then serve.

Easy Plum Sherbet Recipe

Fruit punch
Ingredients Quantity

Plums
250 gm
Sugar 1/3 cup
Zeera powder roasted 1 tsp
Salt to taste
Black pepper 1/4 tsp

Methods to Prepare:
  • Make slits on each plum, put them in heavy bottom pan with 1/2 cup water and 1/3 cup of sugar.
  • Cook till they are soft.
  • Strain the pulp through fine sieve.
  • Mix 2 1/2 cups of water, zeera powder, salt and pepper with the above mixture.
  • Chill it and serve.

Devilled Eggs

boiled egg recipes
Ingredients For 4 For 100

Eggs
4
100
Chilli powder of Cayenne pepper a pinch 55 gm
Salt to taste 100 gm
Margarine 15 gm 340 gm

Methods to Prepare:
  • Hard-boil eggs, put in cold water, shell and cut into halves.
  • Heat fat. Add chilli powder and salt.
  • Remove from fire and toss eggs in the pan.

Homemade Fruit Punch

Fruit punch
Ingredients Quantity

Mango Juice
1 cup
Pineapple juice 1 cup
Orange juice 1 cup
Strawberry syrup 2 tsp
Lemon juice 3 tsp
Vanilla Ice-cream 3 tsp
Soda (chilled) 1 cup
Crushed ice to serve

Methods to Prepare
  • Mix all the fruit juices, straberry syrup, lemon juice and ice-cream in a blender or mixer.
  • Blend or mix for few seconds.
  • Add soda.
  • Put some crushed ice in the serving glasses.
  • Pour it in the prepared fruit punch. Serve chilled.

Fish Croquettes With Breadcrumbs

Fish Recipes
Ingrdients For 4 For 100

Fish
500 gm
12.5 kg
Shrimps(cleaned) or Anchovy essence 115 gm 2.8 kg
Cayenne pepper or chilli powder a pinch 15 gm
Lime juice 1/2 lime 6 limes
Salt to taste 100 gm
Refined flour 30 gm 340 gm
Butter 30 gm 340 gm
Milk 150 ml 3.75 litre
Eggs 1 12
Breadcrumbs 30 gm 340 gm
Fat to fry (absorption) 30 gm 340 gm

Methods to Prepare
  • Boil and flake fish.
  • Clean, boil and chop shrimps.
  • Make a panada with flour, butter and milk.
  • To the panada add fish, shrimp and seasoning. Turn out on to a plate and cool. Add lime juice.
  • Divide into even portionss. From into croquette shapes on floured board.
  • Coat with egg and toss in breadcrumbs.
  • Deep fry in hot fat. Drain on absorbent paper. Serve hot.

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