Cantabile Singers

 

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 cornflour

1/2 cup water

1 tsp sugar

 

ABALONE SOUP

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. Saute 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 & cornflour & 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.

 

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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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