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About the Book:

 

A collection of various recipes for mini or maxi meals.  From soups, stews & Roasts to buns and biscuits and a few preserves.

 

These recipes have been collected over a few decades from family and friends, books and magazines.

 

 

 

 

Sample Excerpt: 

 

SEAFOOD SOUP

 

1      cup fresh sliced mushrooms

½     cup finely chopped onion

½     cup diced celery

2tbs butter

5 cups of milk

1 tsp tarragon or mixed herbs

2 tbs parsley (finely chopped)

1 lb   fresh or frozen mackerel, halibut or other fish

½ lb scallops

4 tbs cornstarch

½ cup cold milk

1 (5oz) can of small deveined shrimp

2 (10 ½ oz) cans of clams

1 (5oz) can smoked oysters

½ cup dry white wine

Salt and pepper to taste

 

Stir fry the onion, mushroom and celery slowly in hot butter for about 5 minutes; scald the 5 cups of milk in a deep 3 quart saucepan with the sautéed vegetables, tarragon and parsley. Add fish, cut into three or four pieces and the scallops, simmer until fish and scallops are just cooked. Remove from heat and drain, saving all the liquid and flavourings. Cool the fish slightly, remove and discard skin and bones, then break into ¾ inch pieces. Heat the liquid again and stir in a smooth mixture of cornstarch and cold milk

 

ROAST TURKEY WITH MAPLE- BUTTER GLAZE

 

Oven temperature 325º F

                                                                                                                                       

Serves 14

 

1 x 8kg   fresh turkey at room temperature

4 ribs      celery, halved crossways

1               onion, halved

1               apple quartered and cored

½              lemon

½ tsp       sea salt

½ cup     butter

½ cup     maple syrup

 

Preheat the oven to 325º F.

 

Fill turkey body cavity with celery, onions, apples and lemon; truss if desired.

 

Sprinkle salt over turkey.

 

Melt butter with maple syrup in saucepan over medium heat.

 

Place turkey on rack in roasting pan.   Pour butter mixture over turkey.

 

Roast, basting every 20 minutes, until thermometer inserted into thickest part of thigh registers 180º F, 2 ½-3 hours.

 

Cover with foil if turkey browns too quickly.  Let stand 20 minutes before carving.

 

   

Medley Of Meals

By

Maureen Kochan

 

ISBN: 978-1-909154-15-5

 

Price:  €14.95