| Thebouidienne
- Fish
Ingredients
1 cup Onions, chopped finely
1/2 cup Green peppers, chopped
1 tsp. Salt
1/4 tsp. Cayenne pepper
4 oz. Oil or Margarine
16-oz. can Tomato Paste
36-oz. Water
8 1/2-lb. pieces Fish Fillet (haddock, halibut, etc)
8 wedges Cabbage
8 halves Sweet potato
14-oz. jar Whole Pimientos
1 cup Cooked Rice
Directions
In a 6-quart Dutch oven: Sauté: 1 cup ONIONS, chopped
finely 1/2 cup GREEN PEPPERS, chopped 1 tsp. SALT 1/4 tsp.
CAYENNE PEPPER in 4 oz. OIL or MARGARINE until lightly browned.
Add: 16-oz. can TOMATO PASTE and
36-oz. WATER. Blend smooth. Lay 8 1/2-lb. pieces FISH FILLET
such as haddock, halibut, etc., at bottom of pan. Lay over
fish: 8 wedges CABBAGE, 2 inches wide 8 halves SWEET POTATO.
Cover tightly and simmer for one hour over low heat until
vegetables and fish are done. Add 1 4-oz. jar WHOLE PIMIENTOS
and cook for 2 minutes longer. In a large soup plate: Arrange
1 cup COOKED RICE as a bed.
Place 1 FISH PORTION in the centre. Arrange around the fish:
1 CABBAGE WEDGE 1 SWEET POTATO HALF 1 WHOLE PIMIENTO
HOT CHILLI PEPPER (from a jar).
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Yassa au
poulet de la casamance - Main
(Barbecued Chickens with Lemon and Onions over Rice)
Ingredients
1 LEMON, cut in half
4 x 2 1/2-lb. CHICKENS cut in halves
3 lbs. WHITE ONIONS
1/2 cup CHOPPED PARSLEY
1 Tbs. COARSE BLACK PEPPER
1 Tbs. COARSE SALT
3 BAY LEAVES
1 tsp. THYME
1 tsp. CRUSHED RED PEPPER
1 cup LEMON JUICE
1 cup SALAD OIL
1 quart CHICKEN STOCK
1/2 to 1 Ib. WHITE RICE
1/2 to 1 cup YASSA ONION MIXTURE
WATERCRESS or PARSLEY for garnishing
Directions
Rub: 1 LEMON, cut in half heavily over 4 2 1/2-lb. CHICKENS cut
in halves.
Spread chickens out in a 12 x 18 x 2-inch baking pan. Cover with:
3 lbs. WHITE ONIONS, thinly sliced 1/2 cup CHOPPED PARSLEY 1 Tbs.
COARSE BLACK PEPPER 1 Tbs. COARSE SALT 3 BAY LEAVES 1 tsp. THYME
1 tsp. CRUSHED RED PEPPER (optional). Pour: 1 cup LEMON JUICE and
1 cup SALAD OIL over the chickens. Allow to marinate for 30 minutes.
Remove the chickens and broil (preferably over charcoal) until chickens
brown on all sides and are about half done. Simmer the onion mixture
above over direct heat stirring up from bottom to prevent onions
from browning. Onions should remain white. Cook no longer than 5
minutes. Return chickens to pan, smothering them with the onions.
Pour 1 quart CHICKEN STOCK (including giblets) over the mixture.
Bake at 375' for 20 minutes until onions turn a light golden color.
Cook 1/2 to 1 Ib. WHITE RICE as directed on package. Place serving
of COOKED RICE on a dinner plate. Top with 1 BROILED CHICKEN HALF.
Cover with 1/2 to 1 cup YASSA ONION MIXTURE. Garnish with WATERCRESS
or PARSLEY.
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