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Desiccated Coconut Recipes HOT 'N SPICY COD STEAKS
INGREDIENTS: 4 x 150g / 5oz cod steak 2 tablespoons polyunsaturated oil 50g / 2oz onion, sliced 15g / 1/2oz curry powder 15g / 1/2oz fine brown flour 15g / 1/2oz tomato paste 100ml / 4fl.oz fish stock 225g / 8oz chopped tinned tomatoes 50g / 2oz apples 25g / 1oz raisins or sultanas 50g / 2oz banana, slided 50g / 2oz courgette, sliced Fresh basil leaves, chopped Black peppercorns, crushed Juice and rind of 1 orange Juice and rind of 1 lemon 15g / 1/2 dessicated coconut
PROCEDURE : Heat 1 tablespoon oil, add onions, cook, add curry powder and cook for 3-4 minutes. Add flour and tomato paste, cook through. Add stock, bring to the boil and simmer. Add chopped tomatoes. Dice apples and soak in the rind and juice of the orange with the bananas and raisins and sultanas. Heat the remainder of the oil and sauté to colour the courgettes. Place cod steaks in a dish with the lemon juice. Sprinkle on the basil and black pepper. Bake at 200°C/400°F/ Gas Mark 6 for approximately 10 to 12 minutes or until cooked. Remove from dish. Layer with courgettes. Pour sauce over dish and sprinkle on fruit mix and dessicated coconut. For a complete meal serve with brown rice. Garnish with basil leaves. Makes 4 to 6 servings. |
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