The Rural Voice, 1999-08, Page 43with leaves
I tsp (5 mL) dried thyme
2 bay leaves
-2 tsp (10 mL) salt
1/2 tsp (2 mL) freshly ground black
pepper
1 can (5 1/2 oz/l56 mL) tomato
paste
1 can (14 oz/398 mL) tomatoes
1 can (7 1/2 oz/213 mL) tomato
sauce
1 cup (250 mL) fish stock or water
2 lbs (1 kg) medium raw shrimp,
shelled and deveined
2 lbs (1 kg) whitefish, cut into
chunks (ie cod, halibut, haddock)
1 tsp (5 mL) pepper sauce
1/2 cup (125 mL) chopped fresh
parsley
I tbsp (15 mL) fresh lemon juice
2 cups (500 mL) cooked rice
In a Dutch oven or large, heavy
saucepan over medium heat, stir the
flour, drippings and oil until the roux
becomes deep red -brown, about 30
minutes. Add onion, green onion,
garlic, green pepper, celery, thyme,
bay leaves, salt and black pepper.
Cook, stirring constantly, until the
onion is transparent and soft, about
20 minutes. Add the tomato paste and
cook for 3 minutes. Chop tomatoes
and add them with their liquid, the
tomato sauce and the fish stock to the
mixture. Simmer, partially covered
for 1 hour, stirring occasionally. Add
shrimp and white fish and cook until
just done, about 5 minutes.
Stir in pepper sauce, parsley, and
lemon juice. Cover and remove from
heat.
This dish is best when allowed to
stand several hours or overnight in
the refrigerator. Reheat quickly,
without boiling and serve
immediately over hot cooked rice.
SPICY ORANGE BEEF AND
BROCCOLI
(SZECHUAN)
1 lb (500 g) sirloin steak, cut in
narrow strips
2 tbsp (25 mL) grated orange rind
1 tbsp (15 mL) minced fresh ginger
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) crushed hot pepper
flakes
1/4 cup (50 mL) corn syrup
2 tbsp (25 mL) soy sauce
2 tbsp (25 mL) rice or white
vinegar
1 tbsp (15 mL) beef bouillon
concentrate
1 cup (250 mL) water
2 tbsp (25 mL) cornstarch
2 tbsp (25 mL) corn oil
3 cups (750 mL) broccoli florets
In medium bowl, toss together beef,
orange rind, ginger, cornstarch and
hot pepper flakes.
In a small bowl combine corn
syrup, soy sauce, vinegar, bouillon,
water and cornstarch; set aside.
In large skillet or wok, heat corn oil
over medium-high heat; add beef and
stir -fry 2-3 minutes or until browned
on all sides. Add broccoli and
continue stir -frying 2-3 minutes.
Stir in corn syrup mixture; bring to
boil stirring constantly. Boil one
minute to thicken. Serve over cooked
rice noodles.
CARIBBEAN KABOBS
1 1/2 Ib (750 g) pre-cut kabobs or
marinating steak
1 cup (250 mL) pineapple juice
1 lime, peel and juice
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp (5 mL) chopped fresh ginger
1/4 tsp (1 mL) tabasco or hot red
pepper flakes
Cut beef into 1" (2.5 cm) cubes if
not precut
Combine remaining ingredients in
dish or sealable bag large enough to
hold meat. Add beef, cover or seal
and refrigerate at least four hours or
overnight.
Thread beef onto skewers, leaving
a small space between each cube.
Grill on preheated barbecue over
medium heat for 10-15 minutes or
until desired doneness. Turn often to
brown evenly.
THAI BEEF SATAY
3 tbsp (45 mL) peanut butter
2 tbsp (30 mL) each soy sauce,
lemon juice
1 tbsp (15 mL) brown sugar
1/2 tsp (2 mL) each minced garlic,
ground ginger
1/4 tsp (1 mL) hot pepper flakes
1 Ib (500 g) fast fry or sirloin steak,
cut into strips 1/2 in (1 cm) wide
Soak wooden skewers in water for
at least 10 minutes to prevent
charring.
In medium bowl, whisk together
peanut butter, soy sauce, lemon juice,
brown sugar, garlic, ginger and
pepper flakes. Whisk in 2 tbsp (30
mL) water until smooth.
Stir in beef strips until coated.
Let stand at room temperature for
up to 15 minutes. Thread strips
loosely onto wooden skewers. Broil
or grill 3-4 minutes each side.
FETA BAKED CHICKEN
(GREECE)
1/2 cup (125 mL) crumbled feta
cheese
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) dried oregano
1 tbsp (15 mL) olive oil
4 skinless, boneless chicken breast
halves
1 (19 or 28 oz/540 or 796 mL can)
whole tomatoes
1 tbsp (15 mL) cornstarch
1 clove garlic, minced
1/2 tsp (2 mL) cumin
3 cups (750 mL) cooked pasta or
rice
Mix feta cheese, lemon juice and
oregano with fork until blended: set
aside.
Heat oil in large skillet over
medium-high heat. Brown chicken
breasts on both sides about 5 minutes;
drain fat.
Combine tomatoes, breaking apart
with a fork, cornstarch, garlic and
cumin. Stir into skillet and bring to
boil.
Spoon into shallow 9 -inch (2 L/23
cm) casserole. Spoon feta mixture
evenly on top of each chicken breast.
Bake at 375°F (190°C) for about
20-25 minutes or until chicken is no
longer pink.
Serve over pasta or rice.
GERMAN EIER-LIKOER
3 oz (80 g) butter
1/3 cup (l00 g) sugar
.5 eggs, separated
1 cup (200 g) almonds or nuts
(regular grind or fine)
4 oz. (100 g) chocolate, grated
1/4 cup or less egg liqueur
2 tbsp (25 mL) rum
1 tsp (5 mL) baking powder
Filling:
. 2 small containers whipping cream
2 pkgs stabilizer (20 g)
2 tsp (10 mL) icing sugar
Mix butter, sugar and egg yolks,
add ground almonds and grated
chocolate. Beat 5 egg whites and mix
1/3 cup of egg white to butter
mixture. Add rum and egg liqueur
and baking powder to the 2/3 of egg
whitt and fold under the cake
mixture. Put in 9" round pan and
bake at 350°F for 45 minutes or so.
After it is cooled cut in half and fill
AUGUST 1999 39