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Taro & Chicken Coconut Cream Casserole.
 SERVES 6-8

1 kg (2 lb) chicken pieces

1 large onion chopped

250 grams (1/2 lb) spinach

or Taro leaves

1 kg (2lb) taro

185 grams (6oz) tomatoes

2 teaspoons corn flour

1 425ml (14 fl oz) can coconut cream and 1/2 can water

(or 2 grated coconuts made into 600 ml (1 pint) cream)

1 teaspoon salt

lemon slices

Arrange alternate layers of chicken, chopped onion, spinach or taro leaves cut

into 1/2 cm (1/4 in) thick slices in the casserole. Mix coconut cream with

salt and corn flour and pour over the top. Cover tomatoes. Cover with foil or a

lid and bake at 160 degrees Celsius for 1 hour. Serve with lemon slices.

 

Catch Of The Day.

1.Ginger Lime Fish Parcels.

(Recipe made close to serving)

1 large (180g)carrot.

.5 bunch (170g)baby bok choy, roughly chopped

4 (750g) white fish fillets

1 small (150g) red pepper, thinly sliced

1 teaspoon grated fresh ginger

2 tablespoon lime juice

2 teaspoon honey

.5 teaspoon sesame oil

Cut 4 30 x 30cm rectangles of foil or baking paper.

Cut carrot into long thin strips.

Divide bok chop between foil rectangles, top with fillets, carrot and pepper.

Drizzle with combine remaining ingredients.

Fold foil over the top, seal ends; place on oven tray.

Bake in moderately hot oven about 15 minutes or until fish is cooked through.

Serve topped with sliced green shallots, if desired.

Servers 4,not suitable to freeze. Suitable to microwave with baking paper.

 

Fish with cheese and rosemary crust 

50g butter

1 small(80g) onion, chopped

1 tablespoon chopped fresh rosemary

2 cups (140g) stale bread crumbs

1 cup (80g) grated parmesan cheese

.5 teaspoon dry mustard

4 (750g) firm fish fillets

Heat butter in pan, add onion and rosemary, cook, stirring until onion is soft; cool.

Combine onion mixture with crumbs, cheese and mustard in bowl.

Place fillets on greased oven tray, tuck thin tail ends under; press crumb mixture over fillets.

Grill fillets until brown and cooked through.

Serves 4,not suitable to freeze. Not suitable to microwave.

Tropical dressed Crab

(A COLOURFUL AND TASTY WAY Of SERVING CRAB)

1.5 cups cooked and flaked crab meat

1 head and claws of large crab

.5 cup finely diced celery

.5 cup finely diced cucumber

2 teaspoon lemon juice

.5 cup mayonaise, chopped dill or parsley,

salt and pepper to taste

Put the flaked crab in a bowl, add celery and cucumber, sprinkle with lemon juice,

salt and pepper and toss well.

Fold in the mayonaise with chopped dill\parsley.

Arrange the crab attractively on a large platter, using the head and claws and colourful

vegetables to decorate the dish.

Garnish the crab with a little chopped dill\parsley.

 

Chop Suey

Chop up 3 onions and 2 carrots into small pieces and shred ½ cabbage.

Mix together cabbage, carrot, onion, and ½ lb. Fillet steak cut finely.

Add 3 tabs. Cooking oil to a pan.

Add meat and vegetables mixture.

Add 3 tabs. Soy sauce and 2 tabs sugar.

Cook 15 minutes

Add ¼ lb lialia (vermicelli) in 1 cup hot water

Decorate with chopped spring onion

 

Curried Mutton (made with coconut milk)

2lbs lean mutton cubed

2tspns salt

1 clove garlic

2 tabs chopped sultanas

1 tspn lemon juice

1 ½ tabs curry powder ( or according to taste

2 onions

3 teacups coconut milk from green coconut

3 tabs dripping

Heat dripping in covered pan

Fry onions, garlic, meat till brown

Add curry powder, salt, sultanas and stir well

Add coconut milk and simmer ½ hr or until meat is tender;

Add lime juice. If necessary thicken

Simmer another five minutes

Serve with rice and chopped celery

 

Yam Pudding

3 cups cooked and mashed yam

1 cup water or veg water

1 cup tomato

Worcestershire or tomato sauce.

Mixed herbs

½ lb meat or fish

1 large onion

Chopped parsely

Salt

Grease basin and sprinkle with flour

Line the inside with yam.

Mix all ingredients together after chopping or mincing the meat.

Place in a basin

Cover and steam 1 hour.