HOW MUCH IS WHITE CORAL WORTH RECIPES
SPECIAL LOBSTER BISQUE RECIPE | ALLRECIPES
This is the recipe passed on to me from my Aunt Doris (who in turn had it passed on to her). Seafood is local favorite on the East End of LI due to its fishing community. Fresh seafood is best.
Provided by Tara Edwards
Categories Seafood Soup
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.
Nutrition Facts : Calories 278.8 calories, CarbohydrateContent 13.7 g, CholesterolContent 94.3 mg, FatContent 17.3 g, FiberContent 0.6 g, ProteinContent 16.7 g, SaturatedFatContent 10.5 g, SodiumContent 842.1 mg, SugarContent 7.9 g
CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA VERDE
White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?
Provided by Gina
Categories Dinner
Total Time 85 minutes
Prep Time 25 minutes
Cook Time 60 minutes
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 375°.
- For the Filling
- For the Creamy Salsa Verde Sauce
- To assemble
Nutrition Facts : ServingSize 1 enchilada, Calories 231 kcal, CarbohydrateContent 24 g, ProteinContent 20 g, FatContent 8 g, CholesterolContent 30 mg, SodiumContent 840 mg, FiberContent 9 g, SugarContent 2 g
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Sometimes the simplest dishes are the hardest to get right. This method for the classic fish and chips will give you perfect results every time. This method requires some extra preparation time to soak the chips before cooking, and to drain the batter; but it's worth it.
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Dinner
From goodfood.com.au
Total Time 1 hours 30 minutes
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For the chips
1. Peel the potatoes and cut into thick chips. Soak in cold water for 30 minutes.* Drain and transfer to a pot with two litres of fresh cold water and add the white vinegar. Bring to a low simmer, then reduce the heat and simmer for 20 minutes. Drain the chips and arrange on a baking tray. Dry the chips in a low oven (about 60C, fan-forced) for 30 minutes.
2. For the beer batter, combine 1 1/2 cups of flour with the beer and stir to combine to a thick batter. Don't mix the batter too much. A few lumps is fine. Rest in the fridge for at least 20 minutes.
3. Heat the oil to 200C and fry the chips in batches for three minutes each, allowing the oil to return to temperature between batches. Drain the chips on a wire rack or absorbent paper, uncovered for 20 minutes. You can freeze the chips at this point for frying later.
4. When ready to serve, fry the chips again at 200C for a further three minutes until golden brown. Toss the chips with plenty of salt and keep warm in the oven while you cook the fish.
* Soaking removes excess starch and stops the potato straws from sticking together and becoming gluggy when they are cooked.
For the fish
5. Reduce the heat of the oil to 180C. Dust the flathead fillets lightly with the reserved flour and dip into the batter. Shake off any excess batter and fry the fish for about four minutes until the batter is golden. Drain on a wire rack and season with salt.
6. Serve the fish and chips with wedges of lemon, tartare sauce and an undressed crisp green salad.
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I open the braising chapter with one of Italy's most renowned braises: osso buco. It's a classic Milanese dish usually made with veal shanks cooked in a rich broth that includes tomato and wine. I salt the meat before cooking it, a technique that tenderizes the veal. The dish is finished with lemon zest and parsley, which stand in for the more common gremolata that often accompanies it, along with saffron risotto. The term ossobuco roughly translates to "hole in the bone" or "pierced bone." I suggest you tie the shanks before cooking them so that they hold together—and don't forget to dig into the bones for the luscious bone marrow.
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