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.

Scrambled Eggs With Tomato

Egg Recipes
Ingredients Quantity
Eggs 8
Butter 60 gm
Milk 30 ml
Salt to taste
Pepper 1/4 tsp
Tomatoes 450 gm
Onions (chopped) 30 gm
Fat 30 gm
Parsley a few springs

Methods to Prepare:
  • Prepare scrambled eggs as per basic recipe.
  • Blanch tomatoes. Cut into halves. Remove seeds.
  • Chop roughly. Heat fat. Saute onions without discoloring.
  • Add the tomatoes and season.
  • Simmer over gentle heat till moisture is evaporated.
  • Serve eggs in individual dishes. Place a spoonful of tomato in the centre of each dish of egg and a little chopped parsley on top of the tomato.

Scotch Vegetable Soup

Recipes
Ingredients Quantity (For 4 Pack) Quantity (For 100 Pack)
Carrots 115 gm 2.8 kg
Cabbage 30 gm 680 gm
Turnip 30 gm 680 gm
French beans 30 gm 680 gm
Ladies fingers 30 gm 680 gm
Onions 15 gm 340 gm
Potatoes 55 gm 1.5 kg
Tomatoes 115 gm 2.8 kg
Garlic 1 flake 10 gm
Fat 30 gm 340 gm
Marmite 1 tsp 55 gm
Parsley a few spring 3 bunches
Salt to taste 100 gm
Pepper a pinch 15 gm
Quaker oats 30 gm 340 gm
Stock or water 890 ml 22 litre

Methods to Prepare:
  • Wash, peel and dice carrots, turnip and potatoes.
  • Wash and dice cabbage, ladies fingers and french beans.
  • Chop onions, garlic and parsley
  • Blanch and chop tomatoes.
  • Melt fat. Add prepared vegetables except potatoes and tomatoes, chopped onions and garlic. Cover and stew for a few minutes.
  • Add tomatoes, potato, stock, chopped onions, garlic and seasoning.
  • Cook gently for two hours.
  • Add oats. Mix well simmer for 15 - 20 minutes.
  • Add marmite mixed in a little stock.
  • Remove and serve hot garnished with chopped parsley.

Tomato Okra Soup

Recipes
Ingredients Quantity (For 4 packs) Quantity (For 100 packs)
Rice 30 gm 680 gm
Butter 30 gm 340 gm
Celery 15 gm 340 gm
Tomatoes 340 gm 8.5 kg
Capsicum 55 gm 1.35 kg
Onions 30 gm 680 gm
Ladies fingers 55 gm 1.35 kg
Parsley 2 springs 3 bunches
Pepper a pinch 15 gm
Salt to taste 100 gm
Vegetable or meat stock 720 ml 18 litre

Methods to Prepare:
  • Heat half the butter. Brown rice to golden brown.
  • Add stock. Bring to boil.
  • Chop celery, capsicum (with seeds removed and washed thoroughly) and onions.
  • Blanch and mash tomatoes.
  • Slice ladies fingers into roundels.
  • Heat remaining butter. Fry celery, capsicum and onions. Add tomatoes and bring to boil.
  • Pour into rice. Season, simmer covered till rice is tender.
  • Add ladies fingers and simmer for fifteen minutes more.
  • Serve hot sprinkled with parsley.

Tasty Crab Soup

Crab Recipes
Ingredients Quantity
Crabs 6
Tomatoes (large) 3
Onions 1
Capsicum 1
Bay leaf 1
Ladies fingers 6 - 7
Butter 2 tbsp
Salt to taste
Pepper to taste
Boiled rice for garnish as needed

Methods to Prepare:
  • Prepare crabs. Blanch tomatoes and chop. Then chop onions. Cut ladies fingers in to roundels. Remove seeds, wash well. Chop capsicum
  • Heat fat . Fry the crabs lightly. Add chopped onions and capsicum. Saute. Add ladies finger and fry for a couple of minutes more.
  • Add tomatoes, bay leaf, salt and pepper to taste and about 1 - 1 1/2 litres of water. Cover and simmer for an hour.
  • Serve hot, garnished with boiled rice.

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