Cantabile Singers

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RECIPES (Continued)

Fish

BAR-B-Q SALMON

1 fillet salmon (per person) salt

pepper

minced garlic

3 or 4 lemon slices per fillet mayonnaise

bar-b-q sauce

Lay each salmon fillet on large sheet of aluminium foil. Season with salt, pepper & garlic to taste. Spread thin layer of mayonnaise over each fillet. Pour 1/2 or 1 cup(depending on size of fillets) of bar-b-q sauce over salmon. Place lemon slices on fillet. Loosely wrap salmon in aluminium foil & place on grill.

Cook for 20 to 25 mins.

COCONUT FISH

2 tblspns oil

4 green chilies, seeded & chopped

2 garlic cloves, chopped

1" piece root ginger, finely chopped 40z/100g creamed coconut

1 kilo haddock/cod type fish cubed, Salt

Juice of 2 lemons

Fry chilies, garlic & ginger in wok or large saucepan for 3 minutes. Add coconut and, when bubbling, add fish & salt. Stir well. Cook for 3 - 4 minutes, breaking up fish as it cooks. As soon as fish is cooked, stir in lemon juice & serve.

Submitted by Derry Flitch

COD WITH ONIONS AND HONEY

2 big onions

4 tblspns olive oil

6 tblspns honey

1 tblspn red wine vinegar

1/2 tblspn paprika powder

400g cod

2 tblspns flour Salt/pepper

30g butter

Heat the olive oil & caramelise the onions in a frying pan then add wine vinegar, honey & paprika. Stir regularly until the mixture is thick. Remove the pan from the heat and when the onion marmalade mixture is cold, place in a dish. Season the cod & dip both sides with flour. Fry the cod in butter for about 6 minutes until both sides are browned and serve with the onion marmalade and mashed potatoes.

Submitted by Inez van Reit

CURRIED PRAWNS

75g/30z finely chopped onions

1 clove chopped or crushed garlic

1.5 tbs curry powder

Finely grated rind & juice 1/2 lemon

425ml/3/4 pint stock

2 rounded tbs tomato puree

2 level tbs sweet chutney

1 piece stem ginger (optional)

225-450g(8oz-1Ib) peeled prawns
5 tbs single cream 50g/2oz butter
2 tbs flour salt/pepper paprika

25g/1oz sultanas

Fry onions and garlic gently in butter until soft. Stir in curry powder & cook for a further 2 minutes & remove from heat to stir in flour. Stir & cook for a further 2 mins. Remove pan from heat to stir in lemon rind juice & stock. Then stirring continuously, bring sauce to the boil. Add sultanas, tomato puree, chutney, ginger (if using), salt & pepper. Cook the sauce for 5 minutes, then add the prawns & cook for a further 5 minutes. Stir in the cream. Serve the curry with plain boiled rice decorated with lines of paprika made with a skewer; lemon wedges & parsley.
Submitted by Sybil Swann

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