A fresh flavoured and filling soup, from a cook book written for me by Sabrina. It was often made at number 77 and is a meal in itself. Any kind of fish can be used (ie cheapest)
A fresh flavoured and filling soup, from a cook book written for me by Sabrina. It was often made at number 77 and is a meal in itself. Any kind of fish can be used (ie cheapest)
Add a pinch of salt to the stock and bring to the boil
Strain into a bowl, reserve the liquid, flake the fish roughly, discarding skin or bones
Add fish and simmer gently for ten minutes
Put the bacon, diced, into the saucepan and cook gently until the fat runs and the meat is crisps, then add the butter.
Cut potatoes into cubes and to the saucepan, along with the onion and mushrooms. Fry slowly for five minutes. Stir in the flour and cook for one minute more.
Remove from the heat and let cool a little. Blend in the warm cooking liquids, then the milk, stirring until smooth.
Return to the heat and stir until simmering. Cook until the potatoes are soft and then add the fish and reheat.
Sharpen the flavour with lemon juice, season and stir in the parsley.
Recipe Notes
Nutrition Facts
New England Fish Chowder
Amount Per Serving
Energy 1357kJEnergy from Fat 452kJ
% Daily Value*
Total Fat 12g18%
Saturated Fat 4g20%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 99mg33%
Sodium 721mg30%
Potassium 1090mg31%
Total Carbohydrates 17g6%
Dietary Fiber 1g4%
Sugars 6g
Protein 36g72%
Vitamin A16%
Vitamin C33%
Calcium13%
Iron10%
* Percent Daily Values are based on a 2000 calorie diet.
Traditionally the Christmas cake was made up to a year in advance and was stored away until Christmas. Brandy was essential to prevent the well wrapped cake from going mouldy or drying out. Ā I think everyone who walked into the kitchen while it was being cooked put a slosh of brandy in the cake mixture, just in case it was forgotten.
A cake we sent to Kevin in the Sudan had to survive several months at sea and was baked in the roasting dish. It had at least one bottle of brandy in it, if not two. By all accounts it arrived in excellent condition. Ā Careful portion control and keeping it away from naked flames saw it last several months under the hot Africa skies.
Rom's Christmas Cake (V1)
Votes: 1
Rating: 5
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This is an absolutely magic fruit cake. dense and moist. Fabulous served with custard, or accompanying a cup of tea, a glass of sherry, or a "wee dram" late at night. Can, theoretically, last for months.
Servings
Prep Time
1cake
1hour
Cook Time
4 - 5hours
Servings
Prep Time
1cake
1hour
Cook Time
4 - 5hours
Rom's Christmas Cake (V1)
Votes: 1
Rating: 5
You:
Rate this recipe!
This is an absolutely magic fruit cake. dense and moist. Fabulous served with custard, or accompanying a cup of tea, a glass of sherry, or a "wee dram" late at night. Can, theoretically, last for months.
Grease a large cake tin with butter and line with baking paper.
Rub butter into flour
Mix all dry ingredients together
Bring the milk to the boil and then let cool for a few minutes
Pour over the eggs beating all the time. Ensure you don't scramble the eggs. Add essence.
Add the custard mixture to the dry ingredients. Mix well,
If you are going to add brandy do it about now. The mixture should be quite wet. Add more milk or brandy as required.
Pour into the greased and lined cake tin
Bake four to five hours in a slow oven.
When done remove from the oven and let rest for a few minutes. Then carefully turning out onto a cooling rack. Do not put into to a cake tin until completely cool. for long storage wrap in several layers of tin foil.
Recipe Notes
Nutrition Facts
Rom's Christmas Cake (V1)
Amount Per Serving
Energy 55031kJEnergy from Fat 16617kJ
% Daily Value*
Total Fat 441g678%
Saturated Fat 240g1200%
Polyunsaturated Fat 32g
Monounsaturated Fat 133g
Cholesterol 975mg325%
Sodium 233mg10%
Potassium 12471mg356%
Total Carbohydrates 2282g761%
Dietary Fiber 112g448%
Sugars 1276g
Protein 167g334%
Vitamin A229%
Vitamin C542%
Calcium153%
Iron408%
* Percent Daily Values are based on a 2000 calorie diet.
From a cookbook hand written by Rom’s mother, Dorothy Bennett. Over the years other recipes were added. Ā Deirdre McPharlan Ā worked with Rom at the national library and was a dear friend. It could be her hand.
Dierdre's No Knead Bread
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Rating: 0
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Produces a moist, grainy loaf, with a firm crust and a soft interior. No kneading is required and it rises in the oven.
Of all Rom’s recipes, this is the one that I was most “deflated” to learn was from the Manawatu Evening Standard. I imagined, not unreasonably, that “Gran’s Ginger Bread” would be just that. Handed down across the generations from time immemorial. But no, my illusions were shattered when, at the tender age of 45, I first laid eyes on the recipe.
To this day I have no idea how these bite sized loaves of ginger wonderfulness keep in the cupboard. Rom had to fight us back just to allow them to cool from the oven. Personally I think they are at their best steaming and hot from the oven with a dob of butter, or raspberry jam, or icecream melting over the moist interior.