47. Fried Cabbage

Ingredients: 

1 cabbage (Julianne)
1/2 red onions (roughly chopped)
2 cloves garlic(roughly chopped)
4 tomatoes (blended/ diced) 
2 tbsp cooking oil 
1 tbsp Royco
1/2 tsp salt & pepper

Method: 
1. Add oil to a medium heat pan/pot.

2. add the red onions, garlic and cook until tender.

3. Add the tomatoes and cook for 5-10 minutes. 

4. Add Royco and cabbage. Stir and cover. 

5. Cook for 10 minutes then serve.

46. Fish in batter

Ingredients

400 g fish fillets

Wheat flour 200 g
1 egg
Water or milk 250 ml
Cooking oil 2 tbsp
Salt

Method

How to make batter: 

1. Sift the flour and salt into a basin, make well, add the egg and the liquid.
2. Gradually incorporate the flour and beat to a smooth texture.
3. Mix in the oil and allow to rest before using.

Fish in batter:

1. Wash fish and skin.
2. Marinates the fish fillets in a little oil lemon juice and chopped parsley for few minutes before frying.
3. Pass through seasoned flour and batter.
4. Deep fry at 170 degrees celsius and drain well.

Serve with quarters of lemon and tarter sauce.

45. Stewed Whole fish

1 Whole fish
Oil 25g
Onions 50g
Carrots 50g
Flour 25g
Tomato puree 1tbsp
Stock 250ml
clove of garlic
Salt and Pepper

Wash the fish.
Pass through seasoned flour.
Fry quickly in hot fat/oil until lightly browned and remove from the oil.
Add cut onions & carrot and continue frying to a golden color.
Add the flour and mix in.
Add the tomato puree.
Mix in the stock, add the fish and bring to boil. Skim.
Add garlic and cover with a lid, simmer gently for 4 minutes.

Serve