BBQ
RECIPES
CHINESE
PRAWNS RECIPE
1
kg (2 lb.) green prawns
2
tablespoons oil
2
tablespoons brandy
2
cloves garlic
salt,
pepper
2
tablespoons oil, extra
˝
cup tomato sauce
Shell
the prawns leaving tails intact but remove the black veins.
Combine
the prawns with oil, brandy, crushed garlic, salt and - pepper then refrigerate
for several hours.
Heat
the extra oil in frying pan or wok, add prawns and sauté gently until the
prawns are pink and cooked then, quickly add the tomato sauce and stir to
combine, then serve immediately.
Serves
4.
FISH
PATE
125
g (4 oz.) butter
500
g (1 lb.) fish fillets
˝
cup dry white wine
Salt,
pepper
1
Bayleaf
˝
cup cream
1
chicken stock cube
˝
cup mayonnaise
1
teaspoon grated lemon rind
Remove
the skin and all the bones from fish and cut the fish into large pieces.
Melt
the butter in a pan, add fish, wine, salt, pepper, crumbled stock cube and the
Bayleaf.
Cover,
bring to boil then reduce the heat to simmer for 5 minutes or until the fish
is just cooked.
Remove
the fish from liquid; discard the bayleaf.
Bring
the liquid to the boil, boiling uncovered until nearly all the liquid has
evaporated. Then add the cream and stir until combined.
Place
the fish into a blender, add the cream mixture and blend on medium speed
until smooth.
Spoon
into a serving dish and refrigerate until firm.
Combine
mayonnaise and lemon rind and spoon
the mayonnaise mixture evenly over pate.
Refrigerate
until ready to serve.
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