core both sides of the pompano in a crosshatch pattern. Pat
Preheat oven to 350\u00b0F.
Grind shrimp.
Beat eggs and half of the cream together.
Mix shrimp, mushrooms, wine and seasoning together and stir in cream/egg mixture; stir to a smooth paste.
Spread mixture on half the pompano.
Fasten the two halves of fish together and place in baking dish.
Pour remaining cream over the fish and bake for 45 minutes.
Mix all the spice together in a large bowl and store them in an airtight container.
Store in a cool and dry place.
Depending on the freshness of the spices used & the storage conditions, this spice mix should last for up to 6 months.
Use in all Moroccan & North African dishes such as Tagines & Couscous; I also use this spice in preserving - recipes to be posted!
N.B. The cornflour acts as a stabiliser for this spice mix.
One lemon a day baked whole in the oven in a dish with a little water.
Pierce the lemon, run into a glass of water, sweeten.
Too strong for stomach until you have eaten a few mouthfuls; then take some.
Recipe from Favorite Recipes of Orleans County.
Serves 10.
Impossible Pie.Recipes Compiled By Lucy Waverman for
Preheat grill to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil. Place dish in the grill, away from direct heat.
Drop coconut oil onto the foil and close grill long enough to melt oil. Place fish in the oil and turn until it is coated in oil on both sides; season with salt and pepper. Close grill.
Cook on the grill until fish flakes easily with a fork, about 20 minutes. Carefully transfer fish and foil onto a plate and slide fish off the foil. Squeeze lime juice over fish.
In 9 x 13-inch baking pan, place 2 filets wrapped in foil. Bake at 350\u00b0 for 20 minutes.
Squeeze lemon over fish.
Salt lightly and brush with melted butter.
Broil with foil open for 10 to 15 minutes.
Yields 2 servings.
Fold parchment in half.
Cut in the shape of a heart.
Butter well.
Place fillet on each sheet of paper.
Top with 4 shrimp, 2 to 3 oysters, salt and pepper, lemon juice and 1 teaspoon butter. Fold paper over and seal edges by folding all around.
Bake at 400\u00b0 for 15 to 20 minutes until paper starts to brown and puff. Slit paper.
Top with sauce and serve.
Wash the limes and dry them, then cut into wedges. In a glass bowl, mix them with the salt.
Cover with clingwrap and store in a cool place for a week, or until the lime wedges start discolouring.
Mix all the spices together, add to the limes, and toss well. Cover again, and let stand for another 2 - 3 days.
Sterilise a large canning jar by putting it in a cookie (or other tin) in a cold oven and heating the oven to about 300 deg F/ 150 deg C or more. Leave jar (or 2 - 3 smaller jars) at that heat for at least 10 minutes, or until you ...
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
ore vinegar.
(Our South African chutneys are not very sweet
s a base for north African stews. The preferred method is
Combine Seasoning Mix, Lemon Juice, Olive Oil and garlic, mixing well.
Marinate the the chicken for two hours, refrigerated.
Grill chicken 20 minutes or until juices run clear, basting with marinade.
nd Enjoy It\", the South African cooking bible!).
Make two recipes of cornbread according to the
his is the original South African Fridge Tart!
Diced chicken breasts in to bite sized pieces.
Saute in 1 tbs peanut oil until just before cooked and remove from heat and set aside.
In a separate pan saute diced tomatoes and onion in butter and peanut oil until soft.
Add peanut butter and stir well.
Then add the water and mix well.
Now add chicken to mixture and bring to boil.
At boiling point, reduce heat to medium and cook for about 6 minutes
Serve warm over African Style Rice!
Fill a 4 quart jar with filtered water.
Remove the string from each tea bag and put it into the jug of water.
Set the jug with the tea bags and water in the direct sun and leave all day. The hotter the sun the better.
Once finished set the jar with the tea bags in it into the fridge and let it chill over night or longer.
Enjoy!