Prawn Cocktails

Sorry about no blog yesterday, but Miss Fish returned home on Tuesday with the start of a cold. So Nurse Mum had to come to the fore, and I have been a bit handicapped.

Not much cooking done in the last 2 days, as Miss Fish wants simple meals.

One of the things that she wanted to eat was prawns, she has followed my tastes in liking all things seafood, except raw oysters, so I can rely on her to eat seafood with me, where as Mr CLI only likes flake, he did eat oysters till he got a bad one from a restaurant and hasn't been able to at a oyster again.

So of to the shops yesterday I went and bought some cooked and peeled prawns. Which we are having for lunch as a prawn cocktail.

Now I don't use cream a lot in sauces but I just have to use it in the Rose Marie sauce, I have tried it with mayonnaise, but it didn't have the really nice mouth feel that cream gives you. I also only use iceberg lettuce very thinly sliced. You need the crispy crunch against the softness of the prawns.

Prawn Cocktail

iceberg lettuce, thinly sliced. peeled & cooked prawns, lemon wedges to garnish

Rose Marie Sauce - 1 cup cream, 2 tsps lemon juice, 1/4 tsp ground white pepper, 1 tbsp tomato sauce, tobasco sauce to taste

Mix together all sauce ingredients, taste adjust flavour as needed.

Place lettuce in the base of the serving bowl, I quite often use a martini glass to make it look more special. Place prawns on top, as many as you want, drizzle with sauce. Garnish with a lemon wedge.

Sit down put your feet up and enjoy.

Yummy Vol au Vents using 4 Ingredients

Now vol au vents were all the rage in the 70's, along with devilled eggs, tinned asparagus rolled in crustless white bread and little bits of food on dry biscuits.

Now I was a teenager and just flexing my cooking muscles in the 70's. So there was many a egg yolk that I have grated and mixed with other ingredients and piped back into the whites, or slices of orange twisted as decoration.

Luckily we have now moved away food that you have to fiddle with for hours before you eat it, and usually by the time you got to eat the fruits of your labours you were so over the food that you didn't eat it you just looked at it on your plate.

Now vol au vents are something that I revived in the 1980's and have created this recipe using only 4 ingredients including the vol au vent shells.

Vol au vents

large or small vol au vent shells. cooked chicken or drained tinned salmon or tuna, grated tasty cheese, tinned soup - now I use cream of chicken for the chicken and cream of celery for the tuna/salmon ones

Preheat the oven to 180.c

Place the shells on a baking/parchment paper lined trays. 3/4 fill with the chicken/tuna/salmon. Add approx 1 tsp for the small shells and 2 dessertspoons for the large shells of the undiluted soup mix. You need enough to nearly fill the shell cases. Top with a generous amount of cheese. Bake in the oven until the filling is bubbling and the cheese has melted. Approximately 10 -15 minutes for the small shells and 20 - 25 minutes for the large shells.

Now beware the filling will be very hot. If you create the small ones make more than you think you need as the are very moorish.

Tuna Casserole

Now this isn't the most prettiest or exciting meal, but it is warm and filling. It has 2 basic components cooked pasta and bechamel sauce with cheese, tuna, a small amount of onion and dijon mustard added. Mixed together and topped with breadcrumbs and grated cheese.

This is a recipe that can be made in a small portion for 2 people or a large dish full to feed a small army.

From start to finish the dish takes only as long as it takes to cook the noodles. Then put into the oven for 15 - 20 minutes until bubbling and the cheese is melted and browned.

Tuna Casserole

1 x 425 gram can tuna in water,drained and flaked, 2 cups dry pasta, any small pasta will do, 1/4 red onion finely chopped, 2 tsps dijon mustard, 2 tbsps butter, 3 tbsps plain flour, 4 cups milk, salt and pepper to taste, 1/2 cup grated tasty cheese for sauce + 1/4 cup for topping, 1/4 cup dried breadcrumbs

Put oven on 180.c to heat. Bring a large pot of water to the boil and the pasta, cook until tender. When cooked remove from heat, drain and return to the saucepan.

While the pasta is cooking make the bechamel. I make it in a 2 litre pyrex jug in the microwave, this stops the need for constant stirring and the possibility of burning the sauce.

Melt the butter 30 seconds on high, add the onion, cook on high for 1 minute. Stir the onion should have softened if it was diced finely, if still very hard cook another minute. Add the flour, the mixture will be quite thick, cook for 1 minute on high. Add the milk, mustard, salt and pepper. Whisk together don't worry if the flour mix is in lumps it all comes together. Cook on high for 2 minutes, whisk. You may need to scrap the sides of bottom of the jug if the flour mix is stuck to it. Cook for another 2 1/2 - 3 minutes on high. Whisk, now you want a smooth sauce that isn't to thick (think thick cream) because when you add the tuna, cheese and noodles they will thicken the sauce.

When the sauce is the right consistency, taste you made need more salt, pepper or mustard. Add the cheese, stir until melted. The add the tuna stir gently. Now I generally pour this over the pasta that has been returned to its cooking saucepan, stir together gently. Spoon into a baking dish large enough to hold it. Top with breadcrumbs then cheese. Bakes 15 - 20 minutes until bubbling around the edge and the cheese has melted and browned.

Now you can make this ahead of time, it will need longer to cook 20 - 30 minutes.

Interesting Sandwich Fillings

Now I am not a fan of sandwiches, having spent my entire school life eating sandwiches, that during summer where dry and curled up at the edges.

On one fateful day, I was probably in grade 3 or 4, I dumped this dried and curled up bread in the bin at school and only ate the filling. My Mum had actually told me to do this as I had told her about the dry bread the day before. Well to my horror I was pulled up in front of the class by the teacher and was informed that my Mother would be told of my wasteful behaviour.

Now this was back in the 1970's when anything went as far as behaviour of teachers. Now I was a very quiet child and being pulled up front the class had mortified me, I actually thought I was going to vomit, but I did have the thought in the back of my head that I was only doing what my Mum had told me.

Well after school I was marched out by the Teacher for her to confront my Mum with my wanton behaviour, was the Teacher shocked when my Mum told her that I was only doing what she had told me, and what business did the Teacher have telling on me. Also my Mum queried what the Teacher was doing going through bins anyway looking for discarded food.

Now you must understand back then no one stood up to Teachers, my Mum by this stage of my schooling had, had enough of the Teachers behaviour at my school, as what not in the mood for her nonsense. I silently cheered for her while she was telling the Teacher to mind her own business.

So my schooling continued with the never ending parade of sandwiches. My Mum went through a stage during High School were she made a whole lot of ham and cheese sandwiches and froze them. Then each morning one was pulled from the freezer and sent with me to school, until I had the gumption to tell her they were revolting and I had only been eating the ham for months they continued to appear in my school bag.

So you can see why I don't particularly like sandwiches, but there are a few fillings that I will make and use.

Salmon Pinwheels

Now this is a filling that is best tasted as you mix it together.

Drain a small can of salmon, make sure there isn't any bones or skin. Place into a bowl flake with a fork add 1 tsp mayonnaise, 2 tsps finely chopped parsley - you can use 1 tsp chives - now mix together. Now slowly add some lemon juice, taste after every few drops.

Now you can make these pinwheels using either bread with the crusts removed and flattened with a rolling pin or mountain bread. If using mountain bread cut into 3 across the narrowest part.

Now spread the filling across the lower third and roll up into a sausage. If using bread you can cut them into 3, if using mountain bread you can cut into 6 - 8 pieces.

Kylie Kwong's Poached Chicken and Iceberg Lettuce Finger Sandwiches

Now I have been making these sandwiches for years, since seeing Kylie make them on the TV. I have altered the recipe a little. Now you don't need to make your own mayo if you don't wish, but use a good one that isn't sweet and add some lemon juice and grated garlic to taste.

Mayo

2 egg yolks, pinch salt, 1/2 tsp sugar, 1 tsp dijon mustard, 1/2 cup olive oil, 2 cloves garlic grated, juice 1/2 lemon, pinch ground szchewan pepper or white pepper

Whisk together yolks, salt, sugar & mustard. While whisking, gradually add oil, keep whisking until the mayo is thick. Add garlic, pepper and lemon juice. Taste you need more pepper or lemon juice.

Poached chicken

1 litre water, 1 spring onions, 2 flattened garlic cloves, 3 slices ginger, 8 whole peppercorns, 1/4 bunch parsley stems and all, 1 chicken breast skin removed

For the sandwiches finely sliced iceberg lettuce and bread of your choice

Add all the ingredients, except the chicken, to a saucepan. Bring to the boil, simmer covered for 10 minutes. Add the chicken breast, reduce heat to a gentle simmer. Simmer for 5 minutes. Remove from the heat, leaving the lid on, leave for 1 hour to poach the chicken.

When the chicken is poached remove and shred. Add enough mayonnaise to make the chicken moist but not sloppy.

Lay some of the chicken mixture onto a slice of bread, top with some lettuce. Now if you are going to slice off the crusts don't put the mixture to the edge of the bread, if you aren't worried about crusts push the mixture to the edge of the bread. Top with another slice of bread. Slice into fingers.

Now both these sandwiches can be made ahead of time and cover and placed into the fridge, but they are best eaten straight away.

You can add finely sliced celery, chopped walnuts and finely chopped apple to the chicken filling to make a waldof salad filling.

Now I hope this has inspired you to make different sandwich filings, because if you are like me and don't like sandwiches these fillings might change your mind.

Salmon Patties

There are many recipes for salmon patties, I am not talking about the newer asian type recipes, but the good old fashioned ones using mash potato.

This is the recipe that my Nana used, as you can see I did spend a lot of time with her learning her recipes. She wasn't a fancy cook, but good old fashioned tasty food, that I enjoyed eating. Now she didn't try to get me to eat liver or tripe, but I did eat lambs brains breaded or in parsley sauce, I am not too sure if I could eat it now.

Now this recipe, like many of my recipes can be expanded for more serves or decreased for less .

Salmon Patties

1 400gm can salmon, bones and skin removed, 2 gherkins finely chopped, 1/3 stick celery finely diced, 4 - 5 large potatoes boiled and mashed

Mix all ingredients together. I find it best done while the potato is still fairly warm. Let cool then form in patties. Place onto a plate lined with baking paper. Refrigerate till set. Heat equal amounts of butter and oil, lightly dust the patties with plain flour. Cook on both sides until brown and crisp. Drain in paper towel. Serve with a salad or steamed vegies or as I do home made chips.

Try them I hope you will enjoy them as much as we do.

When is roast chicken not roast chicken

When you have pulled frozen fish out of your freezer by mistake.

Being in a hurry yesterday, I pulled from the freezer a parcel of what I thought was frozen chicken fillets.

When Miss Fish returned from work yesterday, she had been to the races. The local races are on this week. She wandered out to the kitchen, then came back and asked me why did I say we were having chicken when there is fish on the sink, now not running on all cylinders yesterday she had to repeat it 2 or 3 times before it dawned on me she was talking about the "chicken" that I had defrosting dah!

So what was going to be roast chicken, an easy meal cooked on one tray in the oven, turned into home made fish, chips and tartare sauce.

The chips

Peel and cut potatoes into chips. I always cut what I think is enough the add another large potato.

As Mr CLI doesn't really eat bought chips, but home made ones he gets quite miffed if he doesn't have lots.

Now the secret of crisp chips is the double fry, like they do in the fish shops. You don't need a deep fryer for this, but a larger amount of oil (I used vegetable oil) about 1 litre and a deep pot or I used my wok which has a wide opening to allow you to drop/place things in the oil with less chance of burning yourself.

The first fry the oil should be about 150-160C.. If you don't have a thermometer, heat the oil until a chip placed in the oil starts to sizzle, not a fierce sizzle. You may need to lower the heat to keep the oil at a lower temperature. Now cook you chips in batches until cooked through, but still pale, remove and drain on kitchen paper. This will take about 5 minutes, for each batch.

After you have finished frying the fish, return half of the chips to the now hotter oil fry until crisp, this will only take about 2 minutes, remove and drain on fresh paper towel, sprinkle with sea salt, then repeat with remaining chips. Serve with fish and tartare sauce, and a lemon wedge.

The Fish - Batter

Next preheat the oven to 120.c, just enough warmth to keep the fish warm while you give the chips their second fry.

Now I use a mixture of half plain flour and half cornflour, whisk it with enough water to make a thin batter, like thickened cream. You can use beer if you want beer batter.

For my 15 pieces of fish I used 1/2 of each flour and about 3/4 cup water, just add you water slowly until the batter is the right consistency.

I then cooked the fish which I cut into small pieces about 2-3 cm wide and 10 cm long. If the fish is to large it takes a long time to cook through and the batter maybe a bit overdone.

Bring the oil up to the hotter level 180 - 190C. Dip the fish it into the batter and fry in batches, I cooked 5 at a time. Turn over half way, when they are nice and brown and crispy, remove to a kitchen paper lined tray and place in the oven. Repeat with the other pieces of fish.

NOTE I just dump all the fish pieces in the batter at once then just drain a bit of before placing in the oil, this makes it quicker.

Tartare Sauce

Now you can make more of less of this sauce depending on the amount of people you need to feed. As I love this sauce I have quite a bit but Miss Fish probably only eats about 2 tsps of it.

3/4 cup mayo, 2 tsps chopped fresh parsley. juice 1/2 lemon, 1 gherkin finely chopped, 12 capers finely chopped

Mix all together, taste it you may wish to add more of any of the ingredients.

It seems a lot of trouble but if you make the sauce first, it can sit while you are doing the rest, which is really a matter of placing things in oil, moving them about, draining them, then serving.

The most important thing is to have everybody at the table when you are finishing up so they can get their fish and chips while hot and crispy !!