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Good Friday Recipes
Good Friday Fish Pie recipe
ingredients
1lb (450g) cod or haddock fillets
1 pint (600 ml) milk
salt and freshly ground black pepper
One and a half oz (40 g) butter
One and a half oz (40 g) plain flour
3 tsp. chopped fresh parsley
2lb (900g) potatoes
a little cream or milk
1-2 oz (25 - 50 g) butter
4 oz (100 g) grated cheese
method
1. Preheat the oven to 375F, Gas Mark 5, 190C.
2. Put the fish in an ovenproof dish and pour over the milk
3. Sprinkle with salt and pepper and bake for 15 minutes before flaking
fish
4. Strain the milk from the fish and reserve some for the sauce
5. Put the flaked fish back into bowl
6. In a medium saucepan, melt butter, add flour and mix well
7. Let the mixture bubble gently for 2 minutes, stirring continuously
8. Remove from heat and add milk stock, parsley and salt and pepper
to taste
9. Bring back to the boil, stirring continually until sauce thickens
10. Pour over the fish
11. Boil the potatoes in salted water for about 20 minutes
12. Drain potatoes and mash with a little milk or cream, butter and
pepper
13. Cover the fish with mashed potato and smooth over with a fork.
14. Sprinkle the cheese over the top and bake for 20-25 minutes until
top is golden
15. Serve with fresh garden peas
serving amount
serves 4
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Tuna Noodle Cassarole
INGREDIENTS:
4 Ounce Dried Medium Noodles
1 Tablespoon of Melted Butter or Margarine
1 9-1/4-Ounce Can Tuna (water-packed)
1/4 Cup Fine Dry Bread Crumbs
1 10 ounce Package of Frozen Green Beans
1 Cup Fresh Sliced Mushrooms
1/2 Cup Chopped Onions
3/4 Cup Chopped Sweet Red or Green Pepper
1/2 Cup of Water
1/2 Cup Diced Celery
1 Clove Garlic, Minced
1 Teaspoon Instant Chicken Bouillon Granules
1 1/2 Cups Milk
1 Tablespoon Cornstarch
1/2 Teaspoon Dried Mustard
1/2 Cup Shredded American or Process Swiss Cheese (2 ounces)
PREPARATION:
Cook noodles according to package directions; drain and set aside.
Meanwhile, drain and flake tuna.Toss the bread crumbs with margarine
or butter; set aside.
In a large saucepan combine frozen green beans, mushrooms, green
or red pepper, onion, celery, water, bouillon granules, and garlic.
Bring to boiling; reduce heat. Cover; simmer about 5 minutes or until
vegetables are tender.
Meanwhile, stir together milk, cornstarch, and dry mustard. Stir
into vegetable mixture. Cook and stir until slightly thickened and
bubbly. Remove from heat, then stir in cheese until melted. Stir in
noodles and tuna.
Spoon mixture into a 2-quart casserole. Sprinkle bread crumb mixture
around outside edge of casserole. Bake, uncovered, in a 350 degree
F oven for 25 to 30 minutes or until bread crumbs are golden.
Makes 6 servings
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Hot Cross Buns
makes 24
1 cup milk
2 Tbsp yeast
1/2 cup sugar
2 tsp. salt
1/3 cup butter, melted and cooled
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
5 cup flour
1 1/3 cup currants or raisins
1 egg white
Glaze (you can use this one or your favorite)
1 1/3 cup confectioner's sugar
1 1/2 tsp. finely chopped lemon zest
1/2 tsp. lemon extract
1-2 Tbsp milk
This may be difficult for younger children to do themselves, but
they'll enjoy helping to mix and measure the ingredients, helping
to knead the dough, forming the dough into balls and adding the glaze.
In a small saucepan, heat milk to very warm, but not hot (110°F
if using a candy thermometer). Pour warm milk in a bowl and sprinkle
yeast over. Mix to dissolve and let sit for 5 minutes.
Stirring constantly, add sugar, salt, butter, cinnamon, nutmeg and
eggs. Gradually mix in flour, dough will be wet and sticky. Continue
kneading until smooth, about 5 minutes. Cover bowl with plastic wrap
and let the dough "rest" for 30-45 minutes.
Knead again until smooth and elastic, for about 3 more minutes. Add
currants or raisins and knead until well mixed. At this point, dough
will still be fairly wet and sticky. Shape dough in a ball, place
in a buttered dish, cover with plastic wrap and let rise overnight
in the refrigerator. Excess moisture will be absorbed by the morning.
Let dough sit at room temperature for about a half-hour. Line a large
baking pan (or pans) with parchment paper (you could also lightly
grease a baking pan, but parchment works better). Divide dough into
24 equal pieces (in half, half again, etc., etc.). Shape each portion
into a ball and place on baking sheet, about 1/2 inch apart. Cover
with a clean kitchen towel and let rise in a warm, draft-free place
until doubled in size, about 1 1/2 hours.
In the meantime, pre-heat oven to 400° F.
When buns have risen, take a sharp or serrated knife and carefully
slash buns with a cross. Brush them with egg white and place in oven.
Bake for 10 minutes, then reduce heat to 350° F, then bake until
golden brown, about 15 minutes more. Transfer to a wire rack. Whisk
together glaze ingredients, and spoon over buns in a cross pattern.
Serve warm, if possible.
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Easter
Recipes
Easter Ham
What would Easter dinner be without ham? This type of pork is popular
throughout the world. The custom of serving ham at Easter goes back
as far as William the Conquerer, who served it along with such things
as gammon and tansy pudding. Some believe that ham became traditional
because the pig is a symbol of prosperity in many cultures. Schwean
haben, a popular German expression, literally means to "have
a pig." At one time it was fashionable to wear little figures
of pigs on watch chains and charm bracelets. Piggy banks for children
may also be an expression of this age-old idea.
You will need: ·
1 7 to 8 pound fully cooked smoked ham shank ·
1 cup maple syrup ·
2 Tablespoons cider vinegar ·
1 Tablespoon prepared mustard ·whole cloves
How to Make Your Easter Ham
Combine syrup, vinegar and mustard. Place ham, fat side up, on rack
in shallow roasting pan. Pour about 1/2 cup mixture over ham and bake,
uncovered, in a preheated 325 degree oven for 1-1/2 hours. Baste every
30 minutes with additional sauce. Remove ham from oven and score fat
into diamond shapes. Insert a clove into each diamond. Bake ham an
additional 30 minutes or until a meat thermometer inserted into the
thickest part of meat registers 140 degrees. Let ham rest 15 minutes
before carving. Makes 10 to 12 servings
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PINEAPPLE SALSA
Makes about 1 cup. Serving size about 1 tablespoon.
1 (8-oz.) can crushed pineapple, drained
2 tablespoons orange marmalade
1 tablespoon chopped cilantro
2 teaspoons seeded and finely chopped jalapeno chile *
2 teaspoon lime juice
1/4 teaspoon salt
In a medium bowl combine all ingredients well. Cover and refrigerate
until ready to serve. Serve cold or at room temperature.
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Southwestern Stuffed Pork with Spicy Cranberry Compote
Source: The Cranberry Marketing Committee
Makes 4 servings
For the Southwestern Rub:
2 teaspoons chili powder
1 teaspoon cumin, ground
1 teaspoon oregano, ground
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper, ground
1/4 teaspoon cinnamon, ground
For the Stuffed Pork:
1 to 11/2-pound pork tenderloin
1/3 cup dried cranberries, chopped
1/4 cup Cotija cheese (see note), crumbled
1/4 cup hazelnuts, toasted, skin removed, chopped
1/4 cup fresh cilantro, chopped
For Jalapeno Cranberry Compote:
2 cups dried cranberries
1 cup orange juice
1/2 cup orange-flavored liqueur (see note)
1 teaspoon orange peel, grated
1/4 shallots, chopped
11/2 tablespoons jalapeno pepper, diced
1/2 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
To make Southwestern Rub:
Place all rub ingredients in small bowl and stir until blended. Rub
evenly over pork.
To make Stuffed Pork:
Preheat oven to 350F.
Cut pork down the center lengthwise 3/4 of the way through the meat.
Do not cut completely through side. Sprinkle inside of meat with cranberries,
cheese, hazelnuts and cilantro. Tie pork roll together using 3 to
4 pieces cotton twine; cut off loose ends. Place seam-side down in
greased 13-by-9-by-2-inch pan.
Bake at 350 F for 45 to 60 minutes until pork reaches internal temperature
of 160 F. Slice vertically into 1/2-inch slices. Place 2 to 4 slices
pork and warm compote on each plate.
To make Jalapeno Cranberry Compote:
Place cranberries, orange juice, orange liqueur and orange peel in
medium bowl. Cover and soak at least 8 hours. Pour into medium saucepan.
Add shallots, jalapeno pepper, cinnamon and nutmeg. Stir until blended.
Bring to boil uncovered, decrease heat and simmer for 10 minutes,
stirring occasionally, until tender and most of liquid is absorbed.
Makes 4 to 6 servings
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Chocolate Raspberry Truffle (Source Jackie Riley )
20 ounces bittersweet chocolate chopped into small pieces
3/4 cup plus 2 tablespoons heavy cream
6 tablespoons corn syrup
2 tablespoons unsalted butter
6 tablespoons raspberry liqueur such as framboise (6 to 7)
Cocoa powder for dusting
Put 12 ounces of the chocolate in a bowl. Whisk together the cream
and corn syrup in a saucepan and bring to a simmer. Pour over the
chocolate and whisk until thoroughly combined and smooth. Whisk in
butter until smooth and glossy. Add the raspberry liqueur and mix
well.
Pour the chocolate into a deep pan and chill. When the chocolate
is firm, scoop out small truffle balls, using a melon baller or other
small scoop. (Dip scoop in very hot water before each scoop, patting
each time onto a towel to avoid getting water into the chocolate mixture.)
Chill truffles slightly, and then perfect the circular shape by rolling
quickly in palms of your hands. Store the truffles in the refrigerator
until ready to finish.
To finish the truffles: Melt the remaining 8 ounces of chocolate
in a bowl over a saucepan of simmering water, stirring occasionally.
Set the bowl aside and let cool slightly, stirring occasionally, until
just cooler than body temperature.
Put enough cocoa powder in a bowl to form a small pile. Wearing rubber
gloves and working with 1 truffle at a time, rub some of the melted
chocolate all over the truffles and roll quickly in your hands until
smooth. Drop the truffles into the cocoa powder, roll to coat completely,
and transfer to a platter. Store in a cool, dry place.
Yield: about 6 to 8 servings
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Chocolate Nest Cake
6 oz. Soft Margarine
6 oz. Caster Sugar
3 Eggs, Beaten
6 oz. Self-Raising Flour
Grated Rind and juice of 1 lemon
2 oz. Plain Chocolate
The Decoration:
4 oz. Slightly Salted Butter
8 oz. Icing sugar, Sifted
4 oz. Plain chocolate
3 T. Apricot Jam
4 lg. Cadbury's Flake Bars
8 oz. Cadbury's Mini-eggs
Preheat oven to 375° F. Put margarine, caster sugar, eggs and
self-raising flour in a bowl. Combine ingredients, then beat well
until mixture is light in color and texture. Stir in orange rind and
half of the juice.
Break up chocolate for cake. Place on a plate over a pan of simmering
water until completely melted. Stir chocolate through cake mixture
so that it is streaked. turn mixture into a greased 9 inch ring tin
and spread level.
Bake cake in preheated oven for 30 minutes until spongy to touch.
Turn on to a wire tray and leave to cool. Beat butter until soft,
then gradually beat in icing sugar and remaining orange juice.
Melt chocolate for decoration, as before, and beat into buttercream
to make a smooth mixture. Split cake in half. Spread both halves with
jam and sandwich back together.
Place cake on a plate and, using a small palette knife, spread chocolate
buttercream over surface, leaving it rough in appearance.
Using a sharp knife, cut flake bars into long pieces and arrange
over cake to give a nest effect. Fill center of cake with Mini-eggs.
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