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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 February 2008 issue:
Paua kebabs from Edmond’s Cookery Book
(as in Edmond Heath Allen aka Lumpy)
Ingredients: bashed paua, mushrooms,
onions, red and green peppers, courgettes.
Cut everything so they are sized bigger than bottle caps, about the size of
corks, and season to taste with salt, pepper and a bit of all-purpose
seasoning. Stick on kebab sticks. (Soak wooden sticks in water
beforehand). Cook on high heat with plenty of oil, be careful not to
overcook.
Paua kebabs from Edmond’s Cookery Book
(as in Edmond Heath Allen aka Lumpy)
Ingredients: bashed paua, mushrooms,
onions, red and green peppers, courgettes.
Cut everything so they are sized bigger than bottle caps, about the size of
corks, and season to taste with salt, pepper and a bit of all-purpose
seasoning. Stick on kebab sticks. (Soak wooden sticks in water
beforehand). Cook on high heat with plenty of oil, be careful not to
overcook.
the GALLEY
Local recipes from the pages of the Stewart Island News.
Local recipes from the pages of the Stewart Island News.