RECIPES
Starters
Fish Stock
1 Large snapper head (or 1.lb
fish fillets)
2.5 Litres/10 cups water
2 chicken breasts
2 sticks celery
2 large onions
12cm/5in piece green ginger
1 tsp salt
Abalone
440g can abalone
125g/4oz ham
1 red pepper
125g/4oz mushrooms
2 sticks celery
2 tblspns oil
1 tsp sesame oil
2 tblspns soy sauce
60g/2oz vermicelli noodles
4 tblspns corn flour
1/2 cup water
1 tsp sugar
To
make fish stock, place fish, water, chicken breasts, chopped celery,
chopped onions, sliced ginger
&
salt
into small pan.
Cover,
bring
to boil then reduce heat
&
simmer
gently for 2 hrs. Allow to cool until warm then pour stock through
fine sieve.
Skim
off any fat on the surface of the stock. Drain abalone
&
with
sharp knife cut into very fine strips. Finely slice ham, mushrooms,
celery
&
pepper
after de-seeding. Heat oil in large pan
&
add
sesame oil &
all
sliced ingredients. Sauté for 3
minutes, stirring constantly. Add abalone, fish stock, soy
sauce
& sugar. Bring to boil, then reduce heat
&
simmer
covered for 10 minutes. Season with salt. Remove pan from
heat
Combine water & corn flour & add to mixture. Bring pan to boil,
stirring, then reduce heat
&
simmer
covered for 5 minutes. Break noodles in half, add to pan
&
simmer
for a further 3 minutes uncovered, stirring occasionally
Submitted by Grace Evans
BROCCOLI AND STILTON SOUP
25g/10z margarine 1 large onion
200g/80z broccoli trimmed & chopped Good pinch of cumin seeds
3 level tblspns split red lentils 1.5 pints vegetable stock 50g/20z
stilton
Salt &
pepper
Melt margarine in large saucepan. Add onion, broccoli
&
cumin. Cook for 5-10 minutes until beginning to go soft. Stir
lentils & stock into
vegetables. Bring to boil &
simmer for 20-30 minutes until lentils are soft. Leave to cool
slightly, then puree until smooth. Return to saucepan
& reheat gently. Crumble in
the stilton
&
season to taste. Serve hot.
Submitted By Sybil Swann
CELERY & BLUE CHEESE SOUP
WITH PARSLEY PESTO
For Soup:-
1 small head of celery
1 litre of chicken stock
100g/4oz blue cheese
For pesto:-
1 tblsp chopped flat leafed parsley 1 tblsp pine nuts
1 tblsp finely grated parmesan cheese 2 tblsp extra virgin olive
Wash celery & chop into small
pieces, then boil with the stock
&
simmer for about 25 minutes until soft. Remove from heat
&
crumble in the blue cheese. Blend or liquidise the soup until smooth
(it doesn't matter if you have a few lumps). Combine all Pesto
ingredients in a blender and blend until you have a shiny green
liquid. Pour the hot soup into warm bowls & drizzle with pesto
before serving.
Serves 4-6. Prep. time 10 mins. Cooking time 25 mins.
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