Apple Strudel Dough

apple-struddle-dough
apple-struddle-dough

Total yield for apple strudel dough  : 25 servings   Baking temperature : 400°F for 45 minutes

Ingredients,Quantities And Method To Prepare Apple Strudel Dough

The ingredients,quantities and methods to make Apple Strudel Dough are as under

Step One To Prepare Apple Strudel Dough

Ingredients And Quantities To Prepare This Dough

Bread flour  5 oz

Pastry flour 3 oz

Salt  1/8 oz

Egg  1/4 oz

Shortening 5 oz

Water  4 oz

Method To Prepare Apple Strudel Dough 

1. Mix into a smooth dough.Shape into a ball and brush with vegetable oil.Let
dough relax for ½ hour .Spread dough on a 36 by 36 inch cloth and stretch thin and
transparent (like tissue paper).This dough will make a 30 inch by 30 inch square .

Step Two To Prepare Apple Strudel Dough

These steps are made for our readers to make the reading easy and enjoyable so that our readers can take full advantage in preparing this healthy dessert dish.

Method To Prepare This Dough

2. Brush entire surface with butter ; egg wash bottom.

Step Three To Prepare This Dough

There are no ingredients involved in this step.

Method To Prepare This Dough

3. Spread filling (recipe of filling is given below) leaving 2 inch on each side.Fold ends
under.Roll like jelly roll.Cut in half and place on paper lined pan.Brush with butter.

Remarks: Serve with whipped cream

Apple Filling Of Strudel

Ingredients,Quantities And Method To Prepare This  Filling 

The ingredients,quantities and methods to make this delicious dessert

Step One To Prepare This  Filling 

Ingredients And Quantities To Prepare This  Filling 

Total yield : 25 serving

Remarks: Use with strudel leaves.

Apples NO 10 can  7 lb

Brown sugar  1 lb

Butter  8 oz

Cinnamon 1 tsp

Raisins  8

Method To Prepare This  Filling 

1. Melt butter.Add remaining ingredients.Steam.Remove from heat.

Step Two To Prepare This  Filling 

Ingredients And Quantities To Prepare This  Filling 

Cakes cubed or diced,toasted  12 oz

Add to ingredients in step one

Caesar Salad

Ingredients,Quantities,Scale And Methods To Prepare The Caesar Salad

Ingredients,quantities,scale and methods to prepare the caesar salad  are as under

YIELDS : 50 portions    scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 liter tsp=teaspoon tbsp=tablespoon

Ingredients and Their Quantities To Prepare This Salad

Step OneTo Prepare This Salad

INGREDIENTSQUANTITY
Romaine
Garlic chopped
Salad oil
Bread cubed
6 lb
2 tbsp
12 oz
12 oz

Method To Prepare This Salad

1. Wash romaine carefully and cut or break into bite size pieces.Drain as dry as possible

2. Saute garlic in oil until light brown.Strain and discard garlic.

3. Saute bread cubes in garlic oil until golden brown.Drain and keep warm.

   Step Two To Prepare This Salad

INGREDIENTSQUANTITY
Salad oil
Lemon juice
Salt
Black pepper
1 ¼ qts
12 oz
1 ½ tbsp
½ tbsp

Method To Prepare This Salad

4. Make basic french dressing with with oil , lemon juice ,salt and pepper.Add drained oil from anchovies.

Step Three To Prepare This Salad

INGREDIENTSQUANTITY
Eggs
Parmesan cheese
Anchovy fillets
12
4 oz
50

Method To Prepare This Salad

5. Place romaine in bowl and add lightly beaten eggs.Toss lightly coating well.Add
Parmesan cheese, tossing lightly again.

6. Arrange portion on chilled salad plate.

7. Dress with 1 oz dressing just before service time.Garnish with croutons and curled
anchovy fillets

History Of Caesar Salad

Caesar salad creation is generally atributed to Caesar Cardini who was an Italian immigrant and opearated restaurants in Mexico and the United states.In 1920’s Cardini was working in Tijuana and SanDiego thus avoiding the restrictions of prohibition and it was at that time when his daughter Rosa told someone that his father invented the Caesar salad at his restaurant and the invention date was july 4,1924 when the rush depleted the kitchen supplies.Julia child admitted that  she had eaten Caesars salad at cardinis restaurant in 1920’s.

Dorothy Kilgallen a newspaper columnist wrote in his column in newspaper about a caesar salad which contains anchovies which differs from cardinis version

Mix Green Salad Herb Dish

MIX-GREEN-SALAD-HERB-DRESSING
MIX-GREEN-SALAD-HERB-DRESSING

Ingredients,Quantities And Methods To Prepare Mix Green Herb Salad  

Ingredients,quantities,scale and methods to prepare Mix Green Herb Salad are as under

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 litre tsp=teaspoon tbsp=tablespoon

Step OneTo Prepare The Mix Green Herb Salad 

Ingredients and Their Quantities To Prepare This Salad

Lettuce 4 heads

Romaine 3 heads

Chicory 3 heads

Escarole 1 head

Method To Prepare The Mix Green Herb Salad 

1. Wash and clean all greens.Dry well and crisp in refrigerator .

2. Cut or break in bite size pieces and mix together.Return to refrigerator

Step Two To Prepare This Salad

Salad Oil  1¼ qts

Lemon juice 12 oz

Black Pepper ½ tbsp

Method To Prepare The Mix Green Salad Herb Salad

3. Mix spices and garlic with basic french dressing (recipe given below).Just before service time ,toss salad
lightly with dressing to coat all greens thoroughly.

4. Serve in salad bowl or on chilled salad plate.

French Dressing

Ingredients,Quantities,scale And Methods To Prepare French Dressing

 Ingredients,quantities,scale and methods to prepare the salad recipes are as under

YIELD: 2 ½  qts

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 litre tsp=teaspoon tbsp=tablespoon

Step One To Prepare This Dressing

Ingredients and Their Quantities To Prepare French Dressing

Tomato juice   2 qt

Salad oil   8 oz

Lemon juice   4 oz

Worcestershire sauce   3 tbsp

Liquid hot pepper sauce  ¼ tsp

Garlic ½ clove

Salt pulverized to taste

Egg whole   1

Vinegar cider    2 ¾ oz

Method To Prepare This Dressing

  1. Place egg in bowl ,beat well while adding all other ingredients.

2. Shake well before serving

Note: Salad is a sort of dish which comprises mostly of vegetables and in order to make this mix herb salad tasty and healthy one have to adopt techniques and methods which can make the salad tasty by making use of natural ingredients and techniques and the techniques and methods used in this salad recipe will make this salad taste awesome.

Shish Kebab

shish kebab
shish kebab

Ingredients, Quantities,Scale And Method To Make A Shish Kebab 

Ingredients,quantities and methods plays a key role in the preparation of a healthy and delicious dish.As a delicious food is liked by a majority of folks but it is also necessary that the food is prepared by techniques which make the food healthy and delicious.

So the ingredients and their quantities to make a shish kebab dish are as under 

Ingredients,Scale And Quantities To Make A Shish Kebab Dish

Scale: pt=16  ounce oz=1 ounce  tbsp=table spoon   tsp=teaspoon

                                                             lb=pound or 16 ounce

YIELD: 20 portions                         Each portion: 1 skewer

Step One To Prepare This Dish

INGREDIENTSQUANTITY

Marinade
Salad oil

Olive oil

Vinegar

Lemon juice

Garlic chopped

Salt

Pepper

Marjoram

Thyme

Oregano

Lamb leg,boned(1
inch cubes)

2 pt

1 pt

12 oz

4 oz

2 tbsp

2 tbsp

2 tsp

½ tsp

½ tsp

½ tsp

5 lb

Method To Make A Shish Kebab Dish

1.  Mix all marinade ingredients; pour over lamb and marinate several hours or overnight.

Step Two To Prepare This Dish

INGREDIENTSQUANTITY

Mushroom caps
,large

Salad oil

40 pieces


for sauteing

Method To Prepare This Dish

2.  Saute mushrooms caps slightly in oil.

Step Three To Prepare This Dish

INGREDIENTSQUANTITY
Pearl onions40 pieces

Method To Prepare This Dish

3.  Blanch onions in fresh.May use canned onions.

Step Four To Prepare This Dish

INGREDIENTSQUANTITY

Green peppe
rs,large diced,
blanched

Tomatoes,fresh(¾ 
inches thick slices)

40 pieces


40 pieces

Method To Prepare This Dish

4.  Place ingredients on long skewer as follows: (Do not crowd on skewer) tomato,lamb,mushroom,onion,lamb ,pepper,onion lamb,pepper,mushroom ,lamb,tomato.Place in marinade until ready to broil.


5.  Drain well and place under hot broiler about 10 minutes,turning as needed to cook uniformly.Do not burn.


6.  Lamb should be medium unless otherwise indicated.Serve on bed of rice pilaf.

Saute Beef Tenderloin Tips With Mushrooms In Sauce

Sauteed tenderloin tips in mushroom sauce
Sauteed tenderloin tips in mushroom sauce

Ingredients,Quantities and method To Make Saute Beef Tenderloin Tips With Mushroom Sauce 

Ingredients and quantities to make saute beef tenderloin tips with mushroom sauce are as under 

Ingredients And Quantities To Make Saute Beef Tenderloin Tips With Mushroom Sauce

Scale  lb=pound   oz=1 ounce   gallon=3.78 liters    pt= 16 ounce  

YIELD:50 portions    EACH PORTION:about 5 oz,meat and sauce

Step One To Make Saute Beef Tenderloin Tips With Mushroom Sauce

INGREDIENTSQUANTITY
Tenderloin tips, fat
free
17 lb

Method To Make Saute Beef Tenderloin Tips With Mushroom Sauce

1 . Slice tenderloin tips on the bias.

Step Two To Make Saute Tenderloin Tips With Mushroom Sauce

Ingredients And Quantities To Make Saute Tenderloin Tips With Mushroom Sauce

INGREDIENTSQUANTITY


Mushrooms

Shallots

Butter

Brown sauce,hot
(brown
sauce recipe is
given below this
recipe)

Burgundy Wine



 

3 lb

1 lb

3 oz

1½ gallons

 
 
 
 
6 oz


Method To Make Saute Tenderloin Tips With Mushroom Sauce

2.  Wash mushroom and slice thoroughly lifting mushrooms from water rather than pouring water off.Fine particles of mushrooms will be avoided and dirt will also remain in bottom of pan.


3.  Saute shallots and  mushrooms  in butter and combine with hot brown sauce.Add burgundy wine and adjust seasoning.Simmer slowly while preparing tenderloin tips

Step Three To Make Saute Tenderloin Tips With Mushroom Sauce

Ingredients And Quantities To Make Saute Tenderloin Tips With Mushroom Sauce

INGREDIENTSQUANTITY

Salad Oil

1 pt

Method To Make Saute Tenderloin Tips With Mushroom Sauce

4.  Heat oil to smoke point and cook tenderloin tips quickly in large frying pan or sautoir.Brown nicely but do not cook well done.


5.  Mix cooked tips (draining oil) with mushroom sauce.Bring to boiling point without scorching remove from heat.
 

Step Four To Make Saute Tenderloin Tips With Mushroom Sauce

Ingredients And Quantities To Make Saute Tenderloin Tips With Mushroom Sauce

INGREDIENTSQUANTITY

Butter melted


Parsley chopped

for toast
points

6 oz

Method To Make Saute Tenderloin Tips With Mushroom Sauce

6. Serve in casseroles.Dip small toast point in melted butter and chopped parsley.Insert toast points deep into casserole parsley end out.Provide both garnish and accompaniment.

Brown Sauce

brown sauce
brown sauce

Ingredients,Quantities and method To Make Brown Sauce

Ingredients and quantities to make Brown Sauce are as under 

Ingredients And Quantities To Make Brown Sauce

Yield : 5 qt

Step One To Make Brown Sauce

Ingredients And Quantities To Make Brown Sauce

Onions medium dice  1 lb

Celery medium dice  ½ lb

Carrots medium dice ½ lb

Butter or margarine or other fat agent   10 oz

Bread flour 10 oz

Method To Make Brown Sauce

  1. .Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.

        2. Add flour and cook for 10 minutes

Step Two To Make Brown Sauce

Ingredients And Quantities To Make Brown Sauce

Brown stock hot (recipe given below this recipe)   5 qt

Tomato puree  8 oz

Bay leaf whole 1

Salt  to taste

Pepper  to taste

Method To Make Brown Sauce

3. Add hot brown stock and and tomato puree,stirring until slightly thickened and smooth.

4. Add bay leaf ,salt, pepper and cook for 1½ hours.

5. Adjust flavour and consistency.

6. Strain and hold for service.

Basic Brown Stock

Yield: about 4½ gallons

Ingredients,Quantities and Method To Make Basic Brown Stock

Ingredients and quantities to make Basic Brown Stock are as under 

Ingredients And Quantities To Make Basic Brown Stock

Beef bones  25 lb 

Method To Make Brown Stock

1 . Review preparation of stock.Cut bones with meat saw.

2.  Place bones in a large roasting pan and brown in preheated oven at 375°F.

3. Turn bones occasionally to brown uniformly.

4.  Remove bones from pan and place in stock pot.

Step Two To Make Brown Stock

Ingredients And Quantities To Make Basic Brown Stock

Water to cover  about 6 gallons

Method To Make Brown Stock

5. Drain fat from pan and reserve.

6. Deglaze roast pan with part of water to dissolve crusting

7. Cover bones with cool water and deglazing liquor and bring to a boi.

8. Reduce heat and simmer for 3 hours.

Step Three To Make Brown Stock

Ingredients,Quantities and Method To Make Basic Brown Stock

Mirepoix;

Onions 2 lb

Celery  1 lb

Carrots 1 lb

Tomatoes canned ½ No 10 can

Bay leaves 3

Thyme 1 teaspoon

Peppercorns crushed 1 teaspoon

Cloves whole 6 

Parsley stems  

Note: Veal bones may be substituted for part of beef bones when available.Neck and shin bones are generally preferred.Vegetable trimmings and other bones are often used.Skim fat and scum frequently.Do not allow to boil vigorously

Delicious Salmon Patties

Salmon Patties

Salmon Patties
Salmon Patties

Ingredients,Quantities And Method To Make Salmon Patties

The ingredients,quantities and methods to make salmon patties are as under 

Ingredients And quantities To Make Salmon Patties

Cooking Time : 5-6 minutes Serves 6-8

(1) Puff pastry (recipe given below)    225 g/8 oz flour etc or 2 cups flour etc. in American

(2) For the filling :

Cooked salmon  350 g/12 oz  or 1½ cups. in American

(3) Finely grated lemon rind  1 teaspoon or 1 teaspoon in American

(4) Lemon juice  2 tbsp or 3 tbsp in American.

(5) Double heavy cream whipped   3 tbsp or 4 tbsp. in American

(6) Salt and pepper to taste or to taste in American

(7) To fry:

deep oil or fat

(8) To garnish

lemon slices  16 or 16 in American.

Parsley  small sprigs or small sprigs in American

Method To Make Salmon Patties

Roll out the pastry until about 3 mm/¹⁄8 inch in thickness and cut into 16 rounds about 13 cm/5 inches in diameter.Blend the salmon with the rest of the ingredients to make a fairly soft mixture -the cream should be whipped so the mixture is not over soft. Put a spoonful of mixture on half of each pastry round.Moisten the edges of the pastry with water.Fold the pastry to make the patty shape,seal the edges well.

Put the patties into a cool place for about 1 hour before cooking so that the pastry becomes quite firm.Heat the oil or fat to 180°C/350°F (until a cube of bread turns golden brown within 45 seconds).Put in the patties ,reduce the heat at once,so that the pastry does not over brown before being cooked.Fry steadily for 5 to 6 minutes.Lift out  and drain on absorbent paper  (kitchen towels).Serve hot with lemon slices and parsley.

VARIATION:

To make about 40 smaller patties cut the pastry into 7.5 cm/3 inch rounds

Puff Pastry

Puff pastry is the very old pastry ,although methods of making this have changed.In some old recipes the flour is mixed with eggs, in others just with egg whites, but today a the flour is blended with water and lemon juice.This gives a very excellent result,particularly if strong (hard wheat)  flour is used.

Ingredients,Quantities And Method To Puff Pastry

Ingredients,quantities and their methods to prepare the puff pastry are as under 

Ingredients And Their Quantities To Make Puff Pastry

Strong (hard wheat) or plain (all purpose) flour  225 g/8 oz or 2 cups in American

(2) Salt a pinch or a pinch in American.

(3) Lemon juice good squeeze or good squeeze in American.

(4)Water to bind or to bind in American.

(5)Butter 225 g/8 oz or 1 cup in American

Method To Make Puff Pastry

Sift he flour and salt into a mixing bowl.Add the lemon juice and sufficient cold water to make an elastic soft rolling consistency.Roll the dough out on a lightly floured board to a neat oblong shape.Place the butter in to center of the dough.Bring up the bottom part of the dough to cover the butter,then bring down the top part of the dough,so the butter is completely enclosed and the dough has made an rectangular shape.This is stage one which is repeated 7 times with stage 2,although the butter is incorporated in the first instance.For stage two turn the dough at right angles ,seal the open ends,then rib the pastry.This means depressing it at regular intervals with the floured rolling pin.

Roll out the dough once again to form an oblong,then fold as in stage 1 and repeat stage 2.It will be necessary to chill the dough; wrap in cling film (plastic wrap) and put into the refrigerator for at least 1 hour.

Repeat stages 1 and 2 ,seven times putting the pastry to chill when it becomes slightly sticky.

Poached Salmon Recipe

Poached Salmon
Poached Salmon

Ingredients,Quantities And Methods  In Poached Salmon Recipe

Ingredients quantities and methods used in poached salmon recipe are as under 

Ingredients And Their Quantities To Prepare This Dish

Yield: 50 portions  Each portion: about 5 oz

(1) Salmon steaks or boneless  50 pieces (5 to 6 oz ea)

(2) Butter 8 oz

(3) Court bouillon (see recipe below)   1 gallon

Method To Prepare This Dish

(1) Place fish in bottom of buttered baking pans and barely cover with hot court bouillon.

(2) Cover pans with sheets of buttered paper.

(3) Cook slowly on top of range or bake at 350 °F for about 20 to 25 minutes.Fish must barely simmer.

(4) When cooked drain well.Remove all skin and bones before serving

(5) Serve hot with appropriate sauce.May be served with egg sauce (recipe given elow),Hollandaise (recipe given below) or Bearnaise sauce (recipe given below)

Court Bouillon

Ingredients,Quantities And Methods To Prepare Court Bouillon Dish

Ingredients,quantities and methods to prepare this dish are as under 

Yield: 3½ qt

Ingredients And Their Quantities To Prepare This Dish

(1) Water 7 pt

(2) Vinegar cider  8 oz

(3) Onions fine dice  3 oz

(4) Celery fine dice 2 oz

(5) Carrots fine dice  2-1/3 oz

(6) Salt 1 oz

(7) Peppercorns crushed 1 tsp

(8) Parsley sprigs 5

(9)  Cloves whole 1/2 tsp

(10) Bay leaf  1

(11) Lemon sliced thin  1/2

Method To Prepare This Dish

(1) Combine all ingredients and bring to a boil.

(2) Reduce heat and simmer 1/2 hr

(3) Strain and adjust seasoning

Egg Sauce

Ingredients,Quantities And Methods To Prepare Egg Sauce

Ingredients,quantities and their methods to prepare this dish are as under 

Yield: 1 gallon

Step One To Prepare Egg Sauce

Ingredients And Their Quantities To Prepare This Dish

Cream sauce (recipe given below)  1 gallon

(2) Hard cooked eggs small dice        12

(3) (chopped chives and chopped parsley) optional  1 tbsp

Method To PrepareThis Dish

(1) Follow recipe for medium cream sauce .Adjust seasoning.

(2) Dice hard cooked eggs and combine with cream sauce.Stir gently.

Medium Cream Sauce

Ingredients,Quantities And Methods To Prepare Egg Sauce

Ingredients,quantities and methods to prepare this dish are as under 

Ingredients And Their Quantities To Prepare This Dish

(1) Butter or margarine for 1 gallon 6 oz  for 3 gallon 1 lb  for 5 gallon 1 lb.12 oz

(2) Bread flour for 1 gallon 6 oz   for 3 gallon 1 lb    for 5 gallon 1 lb .12 oz

(3) Milk for 1 gallon  1 gallon    for 3 gallon 3 gallon   for 5 gallon 5 gallon

(4) Salt  for 1 gallon 1 tbsp for 3 gallon  3 tbsp  for 5 gallon  2 oz

Method To PrepareThis Dish

(1) Melt butter in thick bottomed sauce pot.Stir in flour to make a roux.Cook over low heat,stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

(2) Heat milk to boiling.Stir into roux gradually,beating briskly until sauce is thickened and smooth.

(3) Simmer for 5 minutes stirring occasionally. Bring to a boil.

(4)Strain through china cap.

NOTE: To hold white sauce in baine marie ,spread a little melted butter over top of sauce to keep a skin from forming.This light white sauce is generally prepared for the use in creamed vegetables.

Cream Sauce: Use cream or cream and milk mixture as desired.

Pear In Cider Recipe

pears in cider
pears in cider

Ingredients,Quantities And Method In Pear in Cider Recipe 

The ingredients,quantities and methods shown in the Pear In Cider Recipe are as under 

Ingredients And Their Quantities To Prepare This Dish

Cooking time: up to 1 ¾ hours 

 Serves 4-8

Somerset is famous for its cider and this method of cooking pears is very similar to classic french dishes, and has been used for many years.The redcurrant or apple jelly helps to thicken and color the syrup.The pears looks more impressive if cooked whole and since they should be very tender,They are nor difficult to serve.However,it does mean using rather a lot of cider and other ingredients in the sauce to make sure they are covered during cooking.If preferred the pears could be halved  in which case about half the ingredients for the sauce would be necessary.Any sauce left could be saved and served with baked apples.

(1) Sweet cider  1.2 liter/2 pints  or 5 cups in American

(2) Red currant or apple jelly  6 tbsp or 1/2 cup in  American

(3) Caster sugar 100 g/4 oz or 1/2 cup in American

(4) Medium sized cooking (baking pears) 8 or 8 in American 

(5)Cloves,optional  8 or 8 in American

Method To Prepare This Dish

Put the cider jelly and sugar into a medium sized saucepan,stir until the jelly and sugar have dissolved.Peel the pears but try to retain the stalk.Remove the core if it is possible to do this without damaging the fruit.Press one clove into the base of each pear, if using these.

Put the pears into the syrup in the pan , check to see they are completely covered, if not then make up a little more sauce.Cover the pan and simmer the cider mixture gently until the pears are tender.Really hard cooking(baking) pears sometimes needs about 1 ½  hours; These are particularly good prepared in this method since the syrup soaks through the fruit and imparts an excellent flavour.

When the pears are soft,lift out of the cider mixture, put into a serving dish.Boil the cider mixture briskly in the uncovered pan until a thickened syrup.Cool slightly then pour around the pears.Chill well and serve with cream.

FRUIT PIES  : Deep dish pies filled with fruit have been a favorite pudding in Britain for many years.There is an abundance of seasonal fruits, which makes it possible to produce a fruit pie at anytime of the year.

Gooseberry pie is often given as traditional pudding 

New England Codfish Cake

New England Codfish Cakes
New England Codfish Cakes

Ingredients,Quantities And Methods To Prepare New England Cod fish Cake Recipe 

The ingredients,quantities and methods to prepare the New England cod fish cake dish are as under 

Ingredients And Their Quantities To Make This Dish

YIELD : 50  5 OZ CAKES OR 100 2½ oz cakes  

Each portion: 15 oz or 2 ½ oz cakes

Step One To Make This Dish

Ingredients And Their Quantities To Make This Dish

(1) Codfish shredded  3½ lb

Method To Make This Dish

(1) Add water to cod to cover .Soak cod 20 to 30 minutes to freshen.

(2) Press or wring out in towel.Cod must be as dry as possible

Step Two To Make This Dish

Ingredients And Their Quantities To Make This Dish

(1)Potatoes fresh boiled riced 12 lb

(2) White pepper 1 tsp

(3) Egg yolks  10 

(4) Cornstarch 6 oz

(5) Breading for cakes 

(6) Egg wash for breading

Method To Make This Dish

(3) Combine with potatoes and pepper and mix well,but do not over handle.

(4) Add egg yolks and mix lightly.

(5) Add cornstarch and mix thoroughly.

(6) Cod does not usually require salt ,but test for seasoning.If not dry enough a small amount of dehydrated potatoes may be added to bind.

(7) If time permits, place in refrigerator to firm.

Step Three To Make This Dish

Method To Make This Dish

(8) Using no 12 or no 8 ice cream scoop and portion scale make 100 2½ oz cakes or 50 5 oz cakes .

(9) Form in uniform flat round cakes 

(10) Bread using standard procedure (procedure is given below).Do not let stand in wash.

(11) If holding for service after breading ,sprinkle breadcrumbs on tray and place fish cake on top of crumbs.Sprinkle additional crumbs on top of fish cakes and refrigerate.

(12) When serving , fry in deep fat at 350 ° to 375° F depending on volume until well browned and heated through.Drain well and serve. 

BREADING PROCEDURES

(1)Place product or products in flour ,coating well.

(2) Remove and shake off excess flour.

(3) Immerse in wash wetting well so that no dry or floured areas are visible.

(4) Remove from wash with as little handling as possible.Heavy or excessive handling may remove part of the paste coating made of the flour and liquid and breading agent will not adhere .

(5) Drain or gently shake off excess wash.

(6) Place in crumbs or breading agent.Cover well before handling Press breading gently but firmly to product for strong adhesion.Cover again with crumbs.

(7) Remove from crumbs;shake off excess breading.The product is now ready for frying.It may however be refrigerated for future use.

When breading in quantity for future service, completed products should be covered lightly with crumbs before refrigerating to reduce sweating or drying out.(Procedure will depend on whether original state of product is moist or dry.)

The same basic steps are taken in breading of nearly all foods.Items such as veal cutlets and chicken breasts may be done singly without loss of time ,provided an adequate breading setup is arranged.

Scallops and other small items may be done in larger quantities, but in small enough volume to ensure complete coating with all breading products.Best results are obtained when a few products are processed at one time.Scallops are handled  in a slightly different manner by tossing loosely when in flour and in crumbs in order to coat them evenly.

Flour and crumbs should be sifted when lumpy to prevent lumps from adhering the product to be fried.The egg wash should be strained periodically to remove flour and bread crumbs.

Small quantities of breaded food should be taken from the refrigerator at one time .This reduces the possibility of spoilage in extremely warm weather and keeps most foods firm enough to handle without difficulty.

Foods should not be breaded too far in advance.Moist products tends to sweat.Dry foods tend to become dryer.It often becomes necessary to re bread them ; this may result in excessive breading which detracts from the product.Darker finished products  may also result.

Mackerel and Gooseberry Sauce Recipe

Mackerel and Gooseberry sauce
Mackerel and Gooseberry sauce

 

Ingredients,Quantities And Methods To Prepare The Mackerel And Gooseberry Sauce

Ingredients,quantities and their methods to prepare the mackerel and gooseberry sauce are as under 

Ingredients and Their Quantities To Make Mackerel and Gooseberry Sauce

Cooking time 15 minutes  Serves 4

(1) Mackerel 4 or 4 in American

(2) Fennel  sprig or sprig in American

(3) Butter 75 g/3 oz or 6 tbsp in American.

(4) Salt and pepper to taste or to taste in American.

(5)For the sauce:

gooseberries  450 g/1 lb or 1 lb in American

(6) Sugar 50 g/2 oz or 1/4 cup in American

(7) Water 150 ml/¼ pint or 2/3 cup

(8) Butter 25 g/1 oz or 2 tbsp.

(9) Chopped parsley optional 2-3 teaspoon or 2-3 teaspoon in American.

(10)To garnish:

Chopped fennel or parsley.

Method To Make Mackerel and Gooseberry Sauce

Wash the mackerel remove the heads,split and take out the bones .Chop the fennel leaves ,Sprinkle the open fish with half  fennel,spread with half butter and season well.Melt the remaining butter.Fold the fish back into shape,brush with the melted butter and sprinkle with the rest of the fennel.Grill (broil) steadily for 10 to 15 minutes depending upon the size of the fish.

There is no need to top and tail clean the gooseberries if sieving the sauce but this must be done if you intend to put the cooked fruit into a liquidizer(blender) or beat it to make a puree.Simmer the gooseberries with sugar and water until just soft.Either beat until smooth or sieve or liquidize and reheat with the butter.The chopped parsley is the pleasant addition to the sauce,but is not necessary.Dish up the fish,garnish with the parsley and serve with the gooseberry sauce.

Variations In making Mackerel and Gooseberry Sauce

The mackerel can be cooked without boning.Simply brush with lightly seasoned melted butter and grill (broil).

When gooseberries are out of season,use cooking apples instead.