Kerrs Fish & Chips Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Recipe by: Maggie Workman
Chips
Take a large potato (one of those baking potatoes).
Cut the edges off to make a sort of brick shape. Cut
these into 4 large chips. Put them into warm water
(He says as long as possible, preferably over night).
Put 2 Tbsp of oil into a frying pan. Dry off the
chips. Put them into the frying pan. Let them brown
for about 15 minutes. [He suggests 3 chips per
serving.] Put these into a 500 degree F oven for 10
minutes.
Fish
Put 1/4 cup milk on plate Put 1/2 cup flour on another
plate Put 3/4 cup bread crumbs, 1/4 cup corn meal, 1
Tbsp fresh dill, 1 Tbsp
fresh parsley, 1/2 tsp cayenne pepper and salt on
plate Put 1 Tbsp oil on plate
Take a 4 oz. fish fillet [which is 1 serving]. Dip
into the milk. Then dip into the flour. Then dip
into the milk again. Then dip into bread crumbs.
Wipe the fish on the oil in the plate. Place in a 500
degree oven for 10 minutes
Title: KERRY CASSEROLE
Categories: Meats, Casseroles
Yield: 4 Servings
3/4 lb Belly of pork
3/4 lb Smoked bacon
2 lb Potatoes
1/4 lb Mushrooms
1 ts Rosemary
1 lb Onions
3/4 c Stock
Salt and pepper
2 oz Butter
(Irish pork belly has a fatty layer, vital for the
flavor, and a meaty layer. See if you can get your
butcher to give you pork that has about equal amounts
of pork and fat. Plain lean pork will not taste as
good.) Cut meat into one-inch cubes. Peel and thinly
slice potatoes. Peel or wipe mushrooms, and slice if
large. Grease a large ovenproof dish with some of the
butter, and place a layer of sliced potatoes in the
bottom. Add half the meat pieces, seasoned and
sprinkled with rosemary. Layer with half the
vegetables, plus another layer of potatoes. Repeat,
using all meat, veg and potatoes. Pour stock over and
dot potatoes with remaining butter. Cover and cook in
a moderate oven, 325F, for 2 1/4 hours. Uncover for
the last half hour of cooking to brown the potatoes.
Source from luhu.jp
Chips
Take a large potato (one of those baking potatoes).
Cut the edges off to make a sort of brick shape. Cut
these into 4 large chips. Put them into warm water
(He says as long as possible, preferably over night).
Put 2 Tbsp of oil into a frying pan. Dry off the
chips. Put them into the frying pan. Let them brown
for about 15 minutes. [He suggests 3 chips per
serving.] Put these into a 500 degree F oven for 10
minutes.
Fish
Put 1/4 cup milk on plate Put 1/2 cup flour on another
plate Put 3/4 cup bread crumbs, 1/4 cup corn meal, 1
Tbsp fresh dill, 1 Tbsp
fresh parsley, 1/2 tsp cayenne pepper and salt on
plate Put 1 Tbsp oil on plate
Take a 4 oz. fish fillet [which is 1 serving]. Dip
into the milk. Then dip into the flour. Then dip
into the milk again. Then dip into bread crumbs.
Wipe the fish on the oil in the plate. Place in a 500
degree oven for 10 minutes
Title: KERRY CASSEROLE
Categories: Meats, Casseroles
Yield: 4 Servings
3/4 lb Belly of pork
3/4 lb Smoked bacon
2 lb Potatoes
1/4 lb Mushrooms
1 ts Rosemary
1 lb Onions
3/4 c Stock
Salt and pepper
2 oz Butter
(Irish pork belly has a fatty layer, vital for the
flavor, and a meaty layer. See if you can get your
butcher to give you pork that has about equal amounts
of pork and fat. Plain lean pork will not taste as
good.) Cut meat into one-inch cubes. Peel and thinly
slice potatoes. Peel or wipe mushrooms, and slice if
large. Grease a large ovenproof dish with some of the
butter, and place a layer of sliced potatoes in the
bottom. Add half the meat pieces, seasoned and
sprinkled with rosemary. Layer with half the
vegetables, plus another layer of potatoes. Repeat,
using all meat, veg and potatoes. Pour stock over and
dot potatoes with remaining butter. Cover and cook in
a moderate oven, 325F, for 2 1/4 hours. Uncover for
the last half hour of cooking to brown the potatoes.
Source from luhu.jp
Tags
Seafood