Description:
Serve these mini fritters with a tartare sauce. Simply chop some capers and gherkins and stir into good quality mayonnaise.
Ingredients:
450 gm fish fillet
1 ¼ c milk
450 gm cooked potatoes, mashed
1 fennel bulb, chopped
3 T chopped fresh parsley
2 eggs
1 T unsalted butter
2 c white breadcrumbs
2 T sesame seeds
Vegetable oil for deep frying
Salt & pepper
Directions:
• Gently poach the fish filets in the milk for about 15 minutes until fish flakes easily. Drain and reserve the milk.
• Peel the skin off the fish and remove any stray bones. Mix fish, potatoes, fennel, parsley, eggs and butter.
• Transfer the mixture to a bowl, add 2 T of the reserved milk and season with salt and lots of ground pepper. Mix well. Cover with clear plastic film and chill for 30 minutes, then shape into even-sized fritters.
• Mix bread crumbs and sesame seeds in a shallow dish, then roll croquettes in the mixture.
• Heat the oil in a large heavy pan. Deep fry the croquettes until golden brown. Drain well on paper towels and serve hot.
Friday, January 2, 2009
Ashley Features
Ashley's mom Viera had fun creating these at Photo Funia. We had fun looking at them.
Thursday, January 1, 2009
BANGUS SARDINES
Description:
This is a family favorite. My mom and tita used to make lots of this but it only takes for us less than a week to finish a batch.
Ingredients:
1 kilo bangus (20 – 30 pcs a kilo)
4 pcs hot chili pepper
½ c sweet mixed pickles
½ c green olives
2 c olive oil
½ c soy sauce
¾ c brandy
1 t salt
1 t salt
1 t msg
1 t whole peppercorn
1 pc bay leaf
Directions:
• Clean bangus without removing scales.
• Place rack inside pressure cooker and arrange bangus in neat layers. Pour in the rest of the ingredients.
• Cover pressure cooker and allow mixture to boil until a steady stream of steam flows out of the vent. Place pressure control on vent and allow to cook under pressure for one hour.
• Allow to cool before removing bangus from the cooker.
This is a family favorite. My mom and tita used to make lots of this but it only takes for us less than a week to finish a batch.
Ingredients:
1 kilo bangus (20 – 30 pcs a kilo)
4 pcs hot chili pepper
½ c sweet mixed pickles
½ c green olives
2 c olive oil
½ c soy sauce
¾ c brandy
1 t salt
1 t salt
1 t msg
1 t whole peppercorn
1 pc bay leaf
Directions:
• Clean bangus without removing scales.
• Place rack inside pressure cooker and arrange bangus in neat layers. Pour in the rest of the ingredients.
• Cover pressure cooker and allow mixture to boil until a steady stream of steam flows out of the vent. Place pressure control on vent and allow to cook under pressure for one hour.
• Allow to cool before removing bangus from the cooker.
PASTA WITH CREAMY MUSHROOM AND HAM
Description:
We made this in the morning of January 1st. Ang sarap, sobra! Saka super-dali gawin. We used fettuccine, but it's ok to use any kind of pasta. (Recipe from The Best of FOOD Magazine)
Ingredients:
400 gm pasta
3 T butter
½ c diced onions
2-3 cloves garlic, minced
1 large can button mushrooms, drained and sliced
1 cup diced cooked ham
1 c green peas, thawed
2 tetra bricks all purpose cream
Salt & pepper to taste
Directions:
• Cook pasta according to package directions. Drain and set aside.
• Melt butter in large pan. Sauté onions, garlic and mushrooms for about 2 minutes.
• Add cooked ham and green peas. Cook for about 1 minute while stirring occasionally. Pour in cream and stir until ingredients are thoroughly mixed.
• Season with salt & pepper and simmer for about 5 minutes or just long enough to blend the flavors.
• Remove pan from heat. Add the cooked pasta and toss gently to mix. Transfer to a serving dish.
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