Pilafs May Be Made With Meat Or Fish

Press, Volume CII, Issue 30073, 6 March 1963, Page 3

Pilafs May Be Made With Meat Or Fish

(By

ELIZABETH)

A pilaf is one of the most useful dishes that any cook can add to her repertoire, for whether it is to finish a little left-over, chicken or lamb, or to use shrimps, salmon, or kidney for a delicious meal, a pilaf provides the answer. Savoury cooked rice, sometimes the poultry, meat, or shellfish is cooked through it; sometimes the savoury' rice is cooked separately and a well-flavoured or curried sauce containing the meat or fish is served over it. The joy of this dish is that it leaves room for individual inspiration.

If a curry sauce is to be used, add sultanas and walnuts to the rice; add tomatoes, mixed herbs, chopped parsley or chives, green peppers, a little garlic. Here are two suggestions: one for lamb pilaf for the benefit of those of the fanning community, where left-over lamb is always a problem, and one for a shrimp pilaf for a luncheon LAMB. PILAF Ingredients: ■ 1 cup cooked lamb Boz rice I onion 2oz butter 1 quart Mock 2 large tomatoes 2 tablespoon* chopped walnut* Sait and pepper and a pinch at mixed herbs Method: Cut meat into thin, tong strips. Melt butter, and in it fry chopped onion and meat until brown. Add seasonings and herbs and rice, stirring over the heat for three or four minutes. Peel and chop tomatoes and add, together with stock and walnuts. Cover and simmer gently until the liquid is all absorbed, forking gently from time to time. Keep hot with the lid raised a crack to steam about quarter of an hour, then serve. Shrimp Pilaf Ingredients: 1 sioz tin shrimp* 2 cups curried white sauce i cup sultanas Savoury rice as above Method: Make the savoury rice as above, omitting the meat and adding sultanas. Make a white sauce flavoured with curry and a little lemon juice. Add shrimps. Turn the savoury rice on to a dish and coat with th* thick eurry sauce.

Portuguese Fish Cake Any Usd *f fish wtU make a wonderful savoury meal if cooked in the oven in this delicious way. Use boneless fillet* or pieces of cutlet for preference and to* with soft white erumbs. For a touch of luxury, spare a cup and a half of cream and fry fish baked in the Austrian manner. Ingredients: 21b fish Cucumber Tomatoes Green peppers Salt and pepper Paprika White breadcrumbs Butter , Method: Butter an ovenware dish and in it place the fish. Duet with salt and pepper. Cover with layers of sliced peeled cucumber, tomato and green pepper, •nattering the fish completely with the vegetables. Top with a layer of fine white breadcrumbs. Dot liberally with butter agd dust wMh salt, pepper and paprika. Bake until * tender and browned. Austrian Hah 21b flsh 4 large onions 4oz butter Salt and pepper . Paprika li cups cream Method: Melt butter and add sliced onions. Saute gently until limp and golden but do not brown. Turn into the bottom of an ovenware dish. Lay flsh fillets over the top and dust with salt, pepper and paprika. Pour over cream and bake until the flsh to tender. Evaporated milk may be substituted if desired.

Pizza Pie Cheese, tomatoes and anchovy fillets make the filling for a real Pissa Pie. This make* a delightful week-end special •o if yea have a tin of anchovies in ypur store cupboard, be sore to reserve it for tills, the most delicious of pizza pies. 'lngredients: li cup* sifted flour 4oz butter 1 teaspoon salt Dash pepper 2 tablespoons cold water Boz grated or sliced cheese Salad oil Ij-lb tomatoes 1 teaspoon oregano 1 tablespoon chopped par. •ley 1 tin anchovy fillets Method: Rub butter into flour sifted with salt and pepper and mix with cold water. Turn out onto a floured board and roll to fit a sponge roll tin, turning the edges under and crimping along. Cover with thinly sliced or grated cheese, then with a layer of peeled and sliced tomatoes. Dust with salt and pepper and a little oregano if available.' Cut anchovy fillets into small pieces and sprinkle over. Shake over a little salad oil and bake in a hot oven tor about half-an-hour. Sprinkle with a little additional finely grated cheese and the chopped parsley before serving. ¥ ¥ ¥ Veal Mayonnaise Ingredients: 1 31b piece boneless veal 3 egg yolks Olive oil 4 teaspoons dry mustard Salt and pepper 3 teaspoons lemon juice 1 teaspoon tarragon vinegar Pinch chopped fresh thyme \ Chopped parsley. Method: Butter a piece of aluminium foil well and place the vesl on it, wrapping securely. Place in a baking tin and cook in a low oven—32s degrees—about 2| hour*. Leave to cool still wrapped in its foil' When quite cold, slice thinly and arrange the slices overlapping on a serving dish. Beat three egg yolks with salt, and pepper and mustard, and add oil a drop at a time, whisking well all the time until about f cup has been added. Stir in lemon juice and vinegar to make a thick mayonnaise. Add a little finely chopped fresh thyme and parsley. Spoon over the meat Season tomato juice with a pinch of sugar, salt and pepper and set with gelatine to a firm jelly. Chop and pile into green pepper shells made by halving small green peppers and removing all centre seed and pith. Arrange round the veal.