Main Dish Recipes
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Curried Prawns
Ingredients
- ½ pound prawns
- 3 tbsp butter
- ½ minced onion
- ½ apple pared and minced
- 2 tsp curry powder
- ¼ tsp mace
- ½ tsp salt
- 2 tbsp flour
- ⅔ cup milk
- pinch chilli powder
Instructions
- Saute onion and apple in butter until soft
- Add curry powder, mace, salt, chilli powder and flour
- When mixture is pasty, add milk and cook until it thickens
- Add prawns
- Spread mixture on savoury biscuits or small rounds of toasted bread and heat in moderate oven until very hot
Notes
Can be made a day in advance and refrigerated. Makes approximately 30 canapes.
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Lobster a La Mariniere
Ingredients
- 1 lobster
- 1 tbsp butter
- salt and pepper
- powdered thyme
- 1 bay leaf
- dry white wine
- fish white sauce
- chopped parsley
- 2 tbsp butter
Instructions
- Cut the lobster in half, lengthwise
- Remove the meat and clean shell
- Cut lobster into pieces
- Saute the lobster in the butter over a very hot flame
- When all is well browned, season with salt, pepper and a little powdered thyme and bay leaf and moisten with enough white wine to cover the lobster
- Cover the saucepan and boil for 10 minutes
- Remove lobster and put back into shell
- Boil down the stock and add little of the white fish sauce
- Take off stove, and add 2 tablespoons of butter and mix
- Pour this sauce over the lobster and sprinkle with chopped parsley
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Spring Rolls (mini)
Rolls can be made several hours ahead. Keep covered in the refridgerator, or freeze for up to one month.
Ingredients
Spring Rolls
- 500g pork and veal mince
- 100g button mushrooms
- 115g water chestnuts, drained (canned)
- 4 spring onions
- 1 medium carrot
- 1 tbsp soy sauce
- 1 tsp grated fresh ginger
- 1 garlic clove, crushed
- 2 tsp cornflour
- 1 egg lightly beaten
- 200g packet small spring roll wrapers
- 1 egg white
- oil for deep frying
Sweet and Sour Sauce
- ½ cup bottled sweet and sour sauce
- 2 tsp soy sauce
- ½ tsp grated fresh ginger
Instructions
- Place mice in a bowl. Finely chop mushrooms, water chestnuts and spring onions. Grate carrot.
- Combine mince, mushrooms, water-chestnuts, spring onions, carrot, soy sauce, ginger, cornflour and egg; mix well.
- Spoon 1 tablespoon of mixture evenly across one corner of wraper. Brush edge of wrapper with eggwhite, roll up, folding in ends.
- Deep-fry spring rolls in hot oil until golden brown, drain on absorbent paper. Serve warm with the sweet an sour sauce.
Sweet and sour sauce
- Combine all ingriedients in a small bowl.
Sweet and Sour Fish
Ingredients
- 1 large capsicum
- 1 medium onion
- 1 tin pineapple pieces
- 1 medium carrot
- 1½ sticks celery
- 1 cup rice or enough for 4
- ¾ cup sugar
- ¾ cup vinegar
- 4 eggs
- 1 dash sauce...
- 1 dash milk
- 1½ tbsp cornflour
- 1 pinch salt
- flour for fish
- oil or superfry
Instructions
- Dice carrots put on to cook
- Wash rice until clear, cover with double water
- Bring to boil then turn to simmerand leave. Checking once in a while
- Chop up capsicum, onion and celery
- To cooked carrots, add ¾ cup sugar, ¾ cup vinegar, dash sauce, fresh cut vegetables
- Return to stove to cook
- When onion clear, put in pineapple pieces, add pineapple juice with cornflour (already added)
- Return to stove until mixture thickens
- Mix 2 eggs and dash of milk
- Put fish into flour then egg mixture
- Put into hot oil until cooked
