Cooking Time: few minutes Serves 4
or dry sherry
| 350 g/12 oz|
or 3/4 lb in
175 g/6 oz or
|3/4 lb |
Flake the cooked fish.Heat the butter and blend half with the fish.Either pound until smooth or put into a liquidizer (blender) or food processor and switch on until smooth.Add the nutmeg,mace,salt ,pepper and lemon juice or sherry.Mix well.Put into 4 individual containers; smooth flat on top.Cover with the remaining butter and allow to cool.Serve as potted shrimps.
Use other cooker fish, such as trout, salmon trout or kippers in place of salmon.
Although Salmon is an oily fish,it dries very easily in cooking so care is needed to keep it moist. Salmon slices known as (cutlets or steaks) can be fried in butter or grilled (broiled).When grilling the fish ,brush it with plenty of melted butter before and during cooking.Slices of salmon about 2.5 cm/1 inch in thickness take approximately 10 minutes to cook by frying or grilling .
If poaching portions of salmon cut out squares of grease proof (waxed) paper (one for each piece of fish).Brush the paper with melted butter if serving the fish hot, or with olive oil if serving cold; the oil prevents a film from forming on the fish.
Place the fish on the paper , top with a little butter or oil,salt and pepper and a squeeze of lemon juice.Wrap the paper around the fish and tie it securely.Put into a saucepan with water to cover. Bring the water slowly to the simmering point.
If serving the fish cold : Cover the saucepan ,remove from the heat and allow the fish to stay in the liquid until cold .
If serving the fish hot: Allow the water to simmer for 8 minutes for portions that are 2.5 cm/1 inch thick.When poaching the whole salmon,allow 10 minutes per 450 g/1 lb for a fish weighing up to 2.75 kg/6 lb and 6 minutes per 450 g/1 lb over this weight.
The fish can be cooked in a mixture of white wine and fish stock rather than water.Do not cover the whole fish.
To bake the salmon:
Wrap the portions of salmon or the whole fish into well buttered or oiled foil.The fish can be flavored with a little salt ,pepper and lemon juice and topped with butter or oil.Cook in the centre of a moderate oven ,180°C/350°F Gas Mark 4 . Allow 30 minutes cooking time for individually wrapped portions of salmon, or a slightly shorter time , i.e 20 to 25 minutes, if serving the fish cold, for it continues to cook as it cools.Allow 15 minutes per 450 g/1 lb for a fish weighing up to 2.75 kg/6 lb and 10 minutes per 450 g/1 lb over this weight.
Serve the fish hot with melted butter flavored with lemon juice, or cold with mayonnaise.
Cooking Time: few minutes Serves 4
British shrimp are very small with a particularly delicate flavor. They are time consuming to peel (shell). You may therefore prefer to base the recipe on small prawns(shrimp) It is advisable to peel prawns or shrimps while warm.If you have purchased the shell fish ready cooked place them in warm not hot water for 2-3 minutes.This loosens the shells and heads. The butter need to be clarified if the potted shrimp are to be eaten within 1-2 days, but clarifying is advisable for longer storage
Clarifying procedure is as follows
Heat the butter gently in saucepan .Remove any foam from the top of the butter as it heats.Allow the butter to stand for 6-7 minutes so the sediment sinks to the bottom of the pan. Strain the warm butter through muslin (cheese-cloth) then use.This is also the method to make ghee for curries
Cooking Time : 3 minutes Serves 4-6
|350 g/12 oz |
100 g/4 oz
1 ½ tbsp
|¾ lb |
Cut the flesh of the pheasant into pieces; either mince (grind) twice or chop in a food processor.Heat the dripping or butter and blend the half with the pheasant.Add the port wine, spices and seasoning.Put into individual pots , top with the remaining dripping or butter.Chill well. Serve with hot toast and butter or use as sandwich filling.
Grouse pigeon or other game birds or venison can be used in place of pheasant.Chicken or turkey can be used instead of pheasant.Use half breast and half leg meat, and butter and dry sherry instead of dripping and port wine. Potted Beef: Use lightly cooked and minced (ground) roast beef instead of pheasant;add 1 to 2 teaspoons made mustard and a little garlic salt as well as other seasoning.Omit the mace and cinnamon from the recipe left.Blend with beef stock or brandy instead of a port wine.
Use boiled bacon or ham in place of pheasant; omit the ground cinnamon. Flavor with made mustard and mace.Bind with dry sherry instead of port wine.
BACON AND CHICKEN PATE
Cooking time : 1 ½ hours Serves 8
(1) Bacon rashers (slices) 225 g/8 oz or 1/2 lb in American
(2) Raw chicken ,thinly sliced 350 g/12 oz Or 3/4 lb in American
(3)Butter 50 g/2 oz or 1/4 cup in American
(4) Medium onions chopped 1 or 1 in American
(5) Garlic cloves crushed 1-2 or 1-2 in American
(6) Lambs Liver sliced 350 g/12 oz or 3/4 lb in American
(7) Salt and pepper to taste or to taste in American
(8)Mustard powder 1/2 teaspoon or 1/2 teaspoon in American
(9) Chopped thyme 1/2 teaspoon or 1/2 teaspoon
(10) Double heavy cream 2 tbsp or 3 tbsp
(11) Eggs 2 or 2 in American
(12) Stuffed olives ,sliced 100 g/4 oz or 3/4 cup in American
(13) To garnish:
Chicken stock 225 ml/8 fl oz or 1 cup in American
(14) Gelatin 7 g/¼ oz or 1 in American
(15) Dry sherry 2 tbsp or 3 tbsp in American
(16)Stuffed olives sliced 2 or 2 American
(17) Sage sprig or sprig in American
De rind the bacon discard the rinds and cut the bacon into pieces the size of matchsticks.Cut the sliced chicken in matchstick pieces,too.Heat the butter in a large frying pan (skillet), fry the onion .garlic and liver for 5 minutes.Put this mixture through a mincer (grinder) or chop finely in a food processor. Blend the liver mixture with the bacon and chicken.Add salt pepper mustard , herbs,cream and eggs.Mix thoroughly then add the slices olives; turn these carefully in the bacon and chicken mixture. Spoon into the terrine or 900 g/2 lb ovenproof dish,smooth flat on top.Cover with a lid or buttered foil.Stand the dish into the bain marie (tin of cold water)and bake in the center of a very moderate ,oven ,160°C/325°F Gas mark 3,for 1¼ hours.Remove the lid or foil and place grease proof (waxed) paper and a light weight on top of the mixture.Allow to cool remove any excess fat from the top of the pate .Heat half the chicken stock in a saucepan, sprinkle the gelatin on top and stir to dissolve.Add the remaining cold stock and the sherry.Allow this jellied mixture to cool until it is the consistency of a thin syrup, then spoon over the pate.Arrange the sliced olives and sage leaves on the half set coating.Leave until firm.Serve with hot toast.This pate should be eaten within 48 hours of cooking.It can be frozen up to 1 month.
Cooking time:10 minutes Serves 4
These tiny fish are the fry of herrings
and sprats.When the fresh fish is not
available ,white bait can be obtained
in a frozen state.
(1) White bait 450-550 g/1-1¼ lb or 1-1¼ lb in American
(2) Plain all purpose flour 50 g/2 oz or 1/2 cup in American
(3) Salt and pepper to taste or to taste in American
(4)Cayenne pepper pinch or pinch in American
deep oil or fat
(6) To garnish:
Lemons quartered 1-2 or 1-2 in American
Make certain that fresh white bait is kept in a cold place until ready to cook, for it deteriorates badly.Wash in ice cold water and pat dry very gently.Do not remove the heads.If using frozen white bait, defrost sufficiently to separate the small fish.Put the flour with the very good pinch of salt,pepper and cayenne pepper into a large grease proof (waxed) paper bag.Drop some of the white bait into the bag and shake gently until thinly and evenly coated with flour.Continue like this until all the small fish are coated;Separate them before frying if they stick together. Heat the oil or fat to 185°C/370°F when a cube of bread turns golden brown within 1 minute. Put some of the fish into frying basket ,lower into the hot oil or fat.Fry 2 to 3 minutes then lift out.Continue frying in batches.Place on a heated dish, covered with absorbent paper (kitchen towels) and keep hot in the oven .Serve white very hot with the quarters of lemon,cayenne pepper and brown bread and butter.
SMOKED SALMON PATE
No Cooking Serves 4-6
The pate is an economical way of using expensive smoked salmon
; often fish mongers will sell trimmings as well as slices of the smoked fish.
|225 g/8 oz |
50 g/2 oz
|½ lb |
Cut the smoked salmon into very small pieces or put through a mincer (grinder).Cream the butter in a bowl,add the salmon and the remaining ingredients except the cream.If using a liquidizer (blender) or food processor, simply dice the fish ,melt the butter, then liquidize or process until a smooth pate.Add the cream , beat until the mixture thickens.Place into a container to set. Garnish with lemon and parsley.Serve with thin brown bread and butter or hot toast and butter.This pate can be frozen for up-to 1 month.
PRAWN AND APPLE COCKTAILS
No cooking Serves 4
For the dressing :
(1)Yogurt 2 tbsp or 3 tbsp in American
(2) Mayonnaise 2 tbsp in 3 tbsp in American
(3) Tomato puree (paste) 1 tbsp or 1 tbsp in American
(4)Lemon juice 1/2 or 1/2 tbsp in American
(5) Dry sherry 1 tbsp or 1 tbsp
(6) Worcestershire sauce 1 teaspoon or 1 teaspoon in American
(7) For the cocktails :
Peeled prawns (shelled shrimps) 175 g/6 oz or 1 cup
(8) Dessert apples peeled and diced 2-3 or 2-3 in American
(9) Celery stalks,finely chopped 2 or 2 in American
(10) Lettuce heart,finely shredded 6 tbsp or 7 tbsp
(11) To garnish:
Lemon slices 4 or 4 in American
Blend the ingredients for the dressing.Mix most of the prawns (shrimp), all the apples and celery with the dressing.Divide the lettuce between cocktail glasses.Spoon the prawn mixture on the lettuce.Top with the remaining prawns.Garnish with the lemon slices.Serve with brown bread and butter.