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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 April 2008 issue:
Whitetail have been wandering down into our gardens...some have ended up
on our kitchen benches…
Here’s an idea for a tasty
VENISON RUMP ROAST:
Make a bunch of nicks with a sharp knife and press whole garlic cloves into
them—the more the merrier. Slather the whole thing with a few Tablespoons
of mustard. Dust with Thai spice or mixed herbs. Set on a bed of fresh
rosemary (or not) and place in roasting dish with some wine or stock (any
splash of liquid) and bake until done, an hour or so on low heat, longer if it’s
a bigger piece of meat. The baked mustard and herbs make a tasty crust
which seals in much of the moisture.
*This recipe has been borrowed and changed from Making the Most of Your
Deer by Dennis Walrod (available at your Library).
Whitetail have been wandering down into our gardens...some have ended up
on our kitchen benches…
Here’s an idea for a tasty
VENISON RUMP ROAST:
Make a bunch of nicks with a sharp knife and press whole garlic cloves into
them—the more the merrier. Slather the whole thing with a few Tablespoons
of mustard. Dust with Thai spice or mixed herbs. Set on a bed of fresh
rosemary (or not) and place in roasting dish with some wine or stock (any
splash of liquid) and bake until done, an hour or so on low heat, longer if it’s
a bigger piece of meat. The baked mustard and herbs make a tasty crust
which seals in much of the moisture.
*This recipe has been borrowed and changed from Making the Most of Your
Deer by Dennis Walrod (available at your Library).
the GALLEY
Local recipes from the pages of the Stewart Island News.
Local recipes from the pages of the Stewart Island News.