More Recipes For Easter

Press, Volume CVIII, Issue 31652, 11 April 1968, Page 3

More Recipes For Easter

On many occasions I have blessed the day I formed the habit of periodically making up a quantity of curry sauce and keeping it in a covered container in the refrigerator. Chilled, it will keep for at least a week and is an excellent stand-by for the Easter holidays.

In this sauce you can heat hard-boiled eggs, sausages, meat balls, plain omelette cut into squares, fresh or tinned fish, chicken pieces or cubes of cooked meat. The variety is almost unlimited. Here is the basic recipe, which can be adapted to suit individual tastes made stronger or more bland in flavour.

CURRY SAUCE You will need:— Ijlb onions (6 medium sized) 3 cloves garlic 1 level tablespoon turmeric i level tablespoon ground cumin seed i teaspoon ground ginger 1 level tablespoon ground coriander 1 level . tablespoon curry powder i teaspoon red chilli powder 1 teaspoon salt 2 bay leaves 4 large tomatoes } pint good beef stock 4 tablespoons (heaped) dessicated coconut 3oz butter Vinegar

Method: Melt the butter in a heavy pan and in this fry the chopped onion and garlic. Mix all the spices with a little vinegar to form a soft paste and add this to the pan, together with the salt and bay leaves. Allow to cook over a low heat for 10 min-

utes, stirring occasionally to ensure it does not bum. Skin and chop the tomatoes, add these to the mixture, and cook over increased heat until the liquid which has formed Is well reduced in quantity. Add the stock. Infuse the coconut in half a pint of boiling water, allow to stand, and then strain, pressing the coconut firmly with the back of a wooden spoon. Add the resultant coconut milk to the curry mixture. Bring to the boil and simmer for half an hour or longer. Strain and bottle. FISH PANCAKES Fish pancakes make a light and enjoyable meal for Good Friday. This recipe is enough for six servings. You will need:— 1) cups flour i teaspoon salt 3 eggs 1) cups milk 21b cooked fish, or drained tin fish 3oz butter 3oz flour (additional)

1 pint milk (additional) lib mushrooms 1 tablespoon sherry Almonds Grated cheese Parsley Pepper and salt Method: Sift the flour with the salt; add the well-beaten eggs and milk. Beat well and allow to stand before using. Flake the fish. Mett butter in a pan, add the flour and cook one minute without browning. Gradually add the milk, stirring until it is of thick and smooth consistency. Add the chopped mushrooms, sherry and seasoning to taste. Simmer eight minutes. Halve the quantity of sauce and add the fish to one half. Make the pancakes in the usual way: when each is cooked spread about two tablespoons of the fish mixture on it; roll up and place in a lightly greased ovenproof dish. Cover with the remaining sauce, and sprinkle with grated cheese and slivered almonds. Brown under the grill and serve garnished with parsley.