Foods Recipes

6 Fresh cleaned trout

6 Sprigs fresh rosemary, or

-1 1/2 tablespoons dried 3 oz Soft butter

18 Fresh mint leaves or 2

-teaspoons dried 6 Sprigs fresh thyme (leaves

-only) or 2 teaspoons dried 6 Fresh sage leaves or 1 scant

-teaspoon dried 1 1/2 t Coarse sea salt

7 Grinds black pepper

The herbs are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy. Try to use fresh, although dried is acceptable. Put one sprig or generous shake of rosemary down the middle of each fish. Chop all the other herbs and seasonings and mash them into the soft butter. Use this to coat the fish generously on each side. Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone. Baste now and then with the butter which runs off. Serve at once with lot of fresh bread and a salad or a simple green vegetable.

1 md Onion

1 lg Carrot (about 5 oz)

1 1/2 t Butter

3 c Meat broth, hot

1 T Savory (fresh,

-chopped fine) 1 t Tarragon (fresh,

-chopped fine) 1 lb Peas (cooked in

-lightly salted water) 5 oz Shrimp (deveined,

-cooked and cut into -small pieces) 1/2 c White wine, dry

2 T Cream

1 c Champagne (demi sec)

Chop the onion and carrot finely. Heat the butter in a pan and fry the vegetables for 5 minutes stirring continuously. Add the hot meat broth. Boil for 10 minutes. Add savory, tarragon and peas. Bring to a boil and let cook for 8 minutes. Strain the soup and put it back into the pan. Add shrimp. Simmer 5 minutes on medium heat. (Be sure the soup is not boiling.) Add white wine and cream. Take from the heat. Season if necessary. Add champagne and serve immediately. NOTES: * Fine pea soup with shrimp and champagne -- This is a recipe out of a German low-calorie cookbook. It is a simple recipe for a really delicate soup. It can be served as a festive appetizer or as a gourmet snack. * The fresh spices can be substituted by dried spices. * If you use canned shrimp, never let them boil. They would become tough and lose their delicate taste. : Difficulty: easy to moderate. : Time: 40 minutes. : Precision: approximate measurement OK. Heinz Kindlimann : Swiss Federal Institute of Technology, Electronics Dept., Zurich, Switzerland : UUCP: kindlima@ethz X400: kindlimann@ife.ethz.CHUNET : BITNET: kindlimann@czheth5a : Copyright (C) 1986 USENET Community Trust

Karen Mintzias 5 md Whole fish; cleaned

- heads left on 2 tb Olive oil (or more)

1 Lemon (juice only)

1 tb Chopped fresh parsley

1 tb Chopped fresh thyme

1 tb Chopped fresh fennel

Salt & freshly ground pepper 3 Anchovy fillets; rinsed

- minced or mashed 2 tb Butter

15 lg Grapevine leaves

Lemon slices & fennel leaves Wash and dry the fish. In a glass or earthenware bowl, beat the oil, lemon juice, parsley, thyme, fennel, and a pinch each of salt and pepper. Dip each fish in the mixture, turning to coat and allow to marinate an hour or two in the refrigerator. Remove the fish from marinade and drain. Meanwhile, beat the anchovies and butter together and spread on the fish with a knife. Wrap each fish in grapevine leaves and place, seam side down, in an attractive baking- serving dish. Bake in a moderate oven (350 F) for 30 minutes. Serve hot, garnished with lemon and fennel. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias

Stephen Ceideburg ----------------------------SWEET AND SOUR SAUCE---------------------------- 1 c Water

1/2 c White vinegar

1/2 c Sugar

1/4 c Tomato paste

4 ts Cornstarch

----------------------------------GOW GEES---------------------------------- 1 oz Dried mushrooms

Boiling water 48 Wonton wrappers (about 1

-pound) 2 oz Shrimp

4 oz Uncooked boneless lean pork

3 Green onions

2 ts Soy sauce

1/2 ts Grated pared fresh ginger

-root 1 sm Clove garlic, crushed

3 c Vegetable oil

Here's a Chinese appetizer that looks great--crescents of deep fried wonton skins stuffed with pork, shrimp and other goodies. For Sauce: 1. Combine water, vinegar, sugar, tomato paste and cornstarch in small

saucepan. Cook over medium heat, stirring constantly, until sauce boils. Boil and stir 1 minute. . Keep sauce warm. For Gow Gees: 2. Place mushrooms in bowl and cover with boiling water. Let stand 30

minutes. Drain and squeeze out excess water. 3. Cut wonton wrappers into circles using 3-inch (8 cm) biscuit or cookie

cutter. Cover wrappers with plastic wrap to avoid excessive drying. 4. Remove shells and back veins from shrimp. Finely chop shrimp, pork,

onions and mushrooms with cleaver, sharp knife or food processor. Transfer chopped foods to large bowl. Add soy sauce, ginger and garlic. Mix well. 5. Place level teaspoon (5 mL) pork mixture onto center of each wonton

circle. Brush edges with water. Fold circles in half over filling, pressing edges firmly together to seal. 6. Heat vegetable oil in wok over high heat until it reaches 375 degrees F

(190 C). Fry 8 to 10 gow gees at a time in hot oil until golden, 2 to 3 minutes. Drain on absorbent paper. Serve with Sweet and Sour Sauce. From "Chinese Cooking Class Cookbook" by the Editors of Consumer Guide, Publications International LTD, 1980. ISBN 0-517-322455.

2 lb Gemfish (or firm white fish)

1/2 bn Of parsley

1/2 bn Coriander

3 Cloves garlic

1/2 tb Paprika

1/2 tb Cumin

1 ts Coriander

1 pn Cayenne

2 1/2 oz Lemon juice

3 oz Olive oil

In food processor, process half a bunch of fresh coriander, half a bunch of parsley, 3 large cloves of garlic, 1/2 tablespoon each of paprika and cumin, one teaspoon coriander, pinch of cayenne, 2 1/2 oz lemon juice, 3 oz olive oil. Marinate 2 lb of Gemfish in this mixture for at least one hour, but preferably overnight. Remove fillets from marinade, place in griller or barbeque, basting in marinate while cooking. Cook 2-3 minutes each side, turning carefully only once. From : Meryl Constance. Sydney Morning Herald. 15 th September. 1992.