Inspiration With A Tin Of Smoked Cod

Press, Volume XCIX, Issue 29273, 3 August 1960, Page 3

Inspiration With A Tin Of Smoked Cod

By Elizabeth It is frequently not so much the main meal of the day which gives us food for thought, as what to make for a quick and easy breakfast which does not put too much strain on either the budget or the early-morning temper. A tin or two of smoked cod in the cupboard yields endless inspiration. Merely heated and served with a knob of butter on hot buttered toast, or flaked through parsley sauce and served on toast are two simple ways. These ideas, as well as smoked cod omelette, can also be used for lunch or fireside tea meals.

Smoked Cod Omelette Ingredients: 3 eggs 3 tablespoons milk Salt and pepper 1 tablespoon butter i tin smoked cod fillets Method: Flake fish free of any skin or bone and place in a small saucepan with a small- piece of the butter. Heat a large omelette pan with remaining butter. Separate eggs. Whisk the whites nntil stiff. Add milk, salt and pepper to yolks and whisk together well. Fold in the whites lightly. Turn into the pan and cook over a moderate heat until golden brown underneath. Remove and cook under moderate griller heat until puffed and golden. Spread the hot fish out over one half of the omelette and fold the other half ove» Tuck a sprig of parsley in at each end of the fold and serve immediately.

Potato Cod Wedges With a half-tin of smoked cod, left over from the omelettes, try this flavoursome recipe. Beat half a tin of smoked cod and one or two chopped hard boiled eggs through mashed potatoes. Butter a frying pan and smooth out the mixture. Cook very slowly until heated right through and the bottom is glazed to a crisp golden brown. Sprinkle with chopped parsley and serve in wedges.

Herring Hedgehogs

These are a joy and a blessing whether you use them for an untended, cook-itself, breakfast for that hour in the morning when most mothers wish they were twins, or for a hot luncheon. Any left over to cool and firm make a delicious addition to a cut lunch box. Another wonderful asset; herring hedgehogs do not take more than two or three minutes to prepare. Ingredients: 1 tin herrings in tomato sauce 1 teacup uncooked rice 1 egg A little salt and pepper 1 cup milk.

Method: Place half a cup of milk in a casserole and heat in the oven. Mix 1 teacup of uncooked rice through 1 tin of herrings in tomato sauce mashed up, sauce and all. Season with salt and pepper and beat through one egg. Take out small pieces and drop into flour. Roll well in flour and form into neat round balls. Arrange in the hot milk so that the balls do not touch. Cover closely with the lid of the casserole and bake in a moderate oven, for half an hour. Remove lid and pour remaining milk into the bottom of the dish, recover and continue cooking for another half hour. .

Macaroni Milanese

A footnote to a letter this week asked for more recipes using mince and macaroni. Here is a particularly nice one which makes a large family casserole crammed full of nourishing goodness and only calls for half a pound of minced meat. French fried onion rings arranged round the top send it to the table looking and smelling every bit as appetising as it tastes. Ingredients: Jib macaroni Jib minced steak 2 rashers bacon 2 onions 4 carrots 4 stalks celery 1 clove garlic A little oil or dripping % a green pepper, if available. 1 cup tomato juice or soup Salt and pepper Onion rings Flour and milk Method: Boil macaroni in salted water until tender, then drain. Remove rind from “bacon and chop. Fry, drain out into a casserole and add a little oil or dripping to the pan. In it fry onions chopped small, then carrots and celery, browning well. Add to casserole, then fry meat Until browned. Add chopped green pepper and crushed garlic, and tomato juice or soup. Cover and cook in the oven slowly for one hour. Stir macaroni through, recover and continue cooking for a further 20 minutes. Separate onion slices into rings, dip first in milk and then in flour and fry in hot fat or oil until browned. Arrange round the dish in an overlapping circle.