Apple, Prune and Nut Stuffing

Use for goose or large duckling.

Ingredients:

3 ounces (90 g) butter
1 onion, finely chopped
2 cooking apples, peeled, cored and cut into small dice
4 cups day-old bread, cut into small cubes
1 cup chopped pitted prunes
1/4 cup chopped walnuts
1/2 cup pine nuts
1/2 cup chopped parsley
1 teaspoon chopped fresh sage or pinch of dried
Salt
Freshly ground pepper

Method:

1. Melt the butter in a heavy frying pan and saute the onion until soft and golden. Add the apples to the pan and cook for 3 to 4 minutes, until the apple is soft. Meanwhile, lightly toast the bread cubes in a moderately slow oven (325 degrees F/160 degrees C) for 10 minutes, or until crisp.
2. Remove the apples and onion with a slotted spoon and place in a bowl with the prunes. In the same pan, lightly fry the walnuts and pine nuts until golden. Combine the apple mixture, bread cubes and nuts and fold through the parsley and sage. Season to taste with salt and pepper, and use at once.

Pot-Roasted Veal Shanks

Veal shanks are an economical buy for a family meal. Have them cut in half if you don't have a pot big enough to take them; and don't forget the turnips, they add lovely flavor. Recipe serves 6.

Ingredients:

3 tablespoons oil (olive for preference)
6 veal shanks
6 small carrots, scraped
6 small onions, peeled
2 cloves garlic, crushed
2 sticks celery, thinly sliced
4 ripe tomatoes, peeled, seeded and chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 bay leaves
6 medium potatoes, peeled
3 turnips, peeled and cut into quarters
1 cup dry white wine
Salt
Freshly ground pepper
Chopped parsley, to garnish

Method:

1. Heat the oil in a large heavy casserole or saucepan. Brown the shanks slowly on all sides (you will have to do this in batches).
2. Add the remaining ingredients to the pan except the parsley, seasoning well with salt and pepper. Cover tightly and cook over a low heat for 1 1/2 to 2 hours, until the meat is very tender.
3. Remove the shanks and vegetables to a heated serving platter, discarding the bay leaves. Spoon off any fat that is on the surface of the liquid, or blot with absorbent paper towels. If the gravy seems too thin, reduce by rapid boiling to a good consistency, then pour over the meat. Sprinkle with chopped parsley and serve.

Ham and Spinach Stuffing

This stuffing is superb with veal. Makes enough to stuff a shoulder of veal for roasting or a breast of veal for braising.

Ingredients:

1/2 bunch spinach
Salt
Freshly ground pepper
Pinch of nutmeg
1 cup finely chopped ham
1 small onion, finely chopped
1 ounce (30 g) butter
1 cup soft breadcrumbs

Method:

1. Cut the spinach leaves away from the stalks and wash well. Place in a heavy saucepan with a little salt, pepper and nutmeg. Cover the pan and cook for 3 to 4 minutes until softened, shaking occasionally to prevent sticking.
2. Drain well and, when cool enough to handle, squeeze out as much water as possible with your hands. Chop the spinach finely and place in a bowl with the ham. Season with salt and pepper.
3. While the spinach is cooking and cooling, cook the onion gently in the butter until soft and golden. Add to the spinach and ham, then add a pinch of nutmeg and the breadcrumbs and mix the ingredients lightly together with a fork. Correct the seasoning.

Whole Fish with Tomato Sauce

Serves: 4 to 6

Ingredients:

3 x 1 pound (500 g) whole fish, snapper, mullet, bream, etc), cleaned
2 tablespoons all-purpose (plain) flour
Salt and pepper
2 1/2 ounces (75 g) butter
1 onion, chopped
1 green capsicum (pepper), cored, seeded and chopped
1 red capsicum (pepper), cored, seeded and chopped
2 celery sticks
2 x 13 ounce (410 g) cans tomatoes
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
Few drops of Tabasco sauce
1 bay leaf
Parsley sprigs to garnish

Method:

1. Rinse the fish and pat dry with kitchen paper. Season the flour and rub this all over the fish, inside and out. Place the fish in a casserole or baking dish into which it fits snugly.
2. Melt the butter in a saucepan. Add the onion, green and red capsicum and celery and fry until the onion is softened. Stir in the tomatoes with their juice, tomato paste, Worcestershire sauce, lemon juice, Tabasco and the bay leaf. Bring to the boil and simmer for 15 minutes or until the vegetables are tender.
3. Remove the bay leaf, then puree the sauce by rubbing through a sieve or working in an electric blender of processor. Adjust the seasoning, then pour the sauce around the fish. Cook in a preheated moderate oven, 350 degrees F (180 degrees C), for 25 minutes or until the fish is tender. Baste the fish frequently with the sauce during cooking. Garnish with parsley.

Prawns in Herb Butter

If raw prawns are unobtainable, substitute 1 pound (500 g) frozen, shelled prawns. Do not precook; simply thaw before adding to the herb butter. Recipe serves 4.

Ingredients:

2 pound (1 kg) un-shelled raw prawns
Salt and pepper
7 cups water
4 ounces (125 g) butter
2 tablespoons chopped parsley
3 tablespoons chopped fresh herbs as available (preferably tarragon and basil)
Juice of 1/2 lemon
Chopped parsley to garnish

Method:

1. Cook the prawns in lightly salted boiling water for about 5 minutes or until pink. Drain and allow to cool slightly, then remove the shells.
2. Cream together the butter, parsley, herbs, salt and pepper to taste and the lemon juice. Spread half the herb butter over the bottom of a flameproof baking dish. Press the prawns into the butter, in rows, and cover with the remaining herb butter.
3. Cook in a preheated moderately hot oven (400 degrees F/200 degrees C), for 10 minutes. Pop the dish under a preheated grill and cook for a few more minutes or until the top browns. Garnish with parsley.

Smoked Fish au Gratin

Serves: 4

Ingredients:

1 pound (500 g) smoked fish fillets
Milk for poaching
2 ounces (60 g) butter
1/4 cup all-purpose (plain) flour
3/4 cup cream
Salt and pepper
1/2 cup grated Cheddar cheese
1/2 cup fresh breadcrumbs
Parsley sprigs to garnish

Method:

1. Put the fish fillets in a saucepan, pour over enough milk to cover and poach gently for 15 minutes. Drain, reserving the milk, and flake the fish.
2. Melt the butter in a clean saucepan. Add the flour and cook, stirring, for 2 minutes. Gradually stir in the cream and 3/4 cup of the reserved poaching milk. Bring to the boil, stirring, and simmer until thickened. Season with salt and pepper to taste. Stir in all but 1 tablespoon of the cheese and when it has melted fold in the flaked fish. Turn into a greased casserole.
3. Mix together the breadcrumbs and remaining cheese and sprinkle over the top. Cook in a preheated moderately hot oven, 375 degrees F (190 degrees C), for 20 minutes or until he top is golden brown. Garnish with parsley.

Fish Mornay

Serves: 4

Ingredients:

1 pound (500 g) spinach
Salt and pepper
2 ounces (60 g) butter
4 ounces (125 g) mushrooms, sliced
1 1/2 - 2 pound (750 g - 7 kg) fish fillets, skinned
1/3 cup all-purpose (plain) flour
2 cups milk
Grated nutmeg
1/3 cup grated Gruyere cheese
1/2 cup grated Cheddar cheese
Parsley sprigs to garnish

Method:

1. Cook the spinach, with only the water clinging to the leaves after washing, until tender. Drain well, pressing out all excess water, then chop. Season with salt and pepper to taste and stir in 1/2 ounce (15 g) of the butter. Spread the spinach over the bottom of a greased casserole. Cover with the mushrooms and arrange the fish fillets on top.
2. Melt the remaining butter in a saucepan. Add the flour and cook, stirring, for 1 minute. Gradually stir in the milk and bring to the boil. Simmer, stirring, until thickened. Season to taste with salt, pepper and nutmeg, then stir in all but 2 tablespoons of the cheese.
3. Pour the cheese sauce over the fish and sprinkle the reserved cheese on top. Cook in a preheated moderate oven, 350 degrees F (180 degrees C), for about 30 minutes or until the fish is tender. Garnish with parsley.