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From the July 2006 issue:
Noeline Fife’s “never fail” oyster soup:
Make a roux sauce or however you make a
white sauce. Place oysters and their liquid
in a separate saucepan. Have the roux base
boiling and then bring the oysters just to a
boiling point, add to soup and serve.
Noeline Fife’s “never fail” oyster soup:
Make a roux sauce or however you make a
white sauce. Place oysters and their liquid
in a separate saucepan. Have the roux base
boiling and then bring the oysters just to a
boiling point, add to soup and serve.
From the July 2006 issue:
In honour of this month’s Oban Globetrotter
article about Savannah, Georgia
(and because I notice that Ship to Shore
stocks buttermilk from time to time).
“Down-home” buttermilk fried chicken:
Cut four boneless skinless chicken breasts
into finger-size strips and place in bowl.
Pour enough buttermilk over to cover
them, then add generous amounts of
crushed garlic, a few dashes of Worcester
sauce, a sprinkle of Cajun spice (or dash of
Tabasco). Marinate for at least two hours
or overnight, stirring occasionally. Heat a
cm deep of oil in skillet until smoking hot.
Mix a couple cups of flour with two teaspoons
of baking powder. Dip chicken
pieces in flour then add to pan and turn
heat down a bit. Brown until crispy, each
side about 4-5 minutes. Place on paper
towel or newspaper to drain oil. Eat.
(Dipped in mayonnaise if you want to be
really piggy.)
In honour of this month’s Oban Globetrotter
article about Savannah, Georgia
(and because I notice that Ship to Shore
stocks buttermilk from time to time).
“Down-home” buttermilk fried chicken:
Cut four boneless skinless chicken breasts
into finger-size strips and place in bowl.
Pour enough buttermilk over to cover
them, then add generous amounts of
crushed garlic, a few dashes of Worcester
sauce, a sprinkle of Cajun spice (or dash of
Tabasco). Marinate for at least two hours
or overnight, stirring occasionally. Heat a
cm deep of oil in skillet until smoking hot.
Mix a couple cups of flour with two teaspoons
of baking powder. Dip chicken
pieces in flour then add to pan and turn
heat down a bit. Brown until crispy, each
side about 4-5 minutes. Place on paper
towel or newspaper to drain oil. Eat.
(Dipped in mayonnaise if you want to be
really piggy.)
From the October 2007 issue:
From the kitchen of Vicki Coats:
Cod in charmoula sauce
this is a great way to have cod and it's gluten free too!
Charmoula Sauce:
1/2 cup coarsely chopped fresh parsley
5 garlic cloves, coarsely chopped
1/3 cup lemon juice
2 teaspoons sweet paprika
2 teaspoons salt
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne
1/2 cup olive oil
Mix all ingredients together except the oil, using a food processor if you have
one, then add the oil as you would making mayonnaise in a steady stream at
the end. Chopped coriander can be put in, but I don't like it so I leave it out.
This can then be spooned over cod and baked in the oven. It also works well
with chicken. If you want to make a complete meal, layer cooked potatoes in
an oven-proof dish with cooked capsicums and sliced tomatoes, then top with
cod and pour the sauce over the top and bake, yum!
From the kitchen of Vicki Coats:
Cod in charmoula sauce
this is a great way to have cod and it's gluten free too!
Charmoula Sauce:
1/2 cup coarsely chopped fresh parsley
5 garlic cloves, coarsely chopped
1/3 cup lemon juice
2 teaspoons sweet paprika
2 teaspoons salt
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne
1/2 cup olive oil
Mix all ingredients together except the oil, using a food processor if you have
one, then add the oil as you would making mayonnaise in a steady stream at
the end. Chopped coriander can be put in, but I don't like it so I leave it out.
This can then be spooned over cod and baked in the oven. It also works well
with chicken. If you want to make a complete meal, layer cooked potatoes in
an oven-proof dish with cooked capsicums and sliced tomatoes, then top with
cod and pour the sauce over the top and bake, yum!
the GALLEY
Local recipes from the pages of the Stewart Island News.
Local recipes from the pages of the Stewart Island News.