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- 1/4 c Vegetable oil
- 1/4 c Flour,all-purpose
- 1 c Water,hot
- 1 lb Shrimp,shelled/deveined
- 1 lb Fish fillets,fresh,1″ cubes
- 1 cn Tomato sauce (8oz)
- 1/2 c Parsley,chopped
- 1/4 c Green bell pepper,chopped
- 4 Garlic cloves,finely chopped
- 2 Bay leaves
- 1 1/2 ts Salt
- 1/2 ts Thyme
- 1 pn Cayenne pepper
- 1 Lemon slice,seeded
- 3 c Rice,hot cooked
- Heat oil over medium heat in large skillet; blend in flour, stirring constantly, until brown (be careful not to scorch).
- Add water gradually and cook until thick and smooth.
- Add remaining ingredients except rice; cover and simmer 12 minutes.
- Remove bay leaves and lemon slice.
- Serve spooned over hot cooked rice.
- 1 ½ cups all-purpose flour
- ¼ tsp salt
- 4 large eggs
- 1 cup milk
- ¼ cup cold water
- 2 tsp hot English mustard or Dijon (optional)
- 2 Tbsp vegetable oil
- Preheat oven to 425°F.
- Sift the flour into a large bowl. Mix in the salt and a few cracks of black pepper. Create a well in the flour and add the eggs, milk, cold water and mustard. Mix well. Let sit for at least 10 minutes. If there are lumps strain through a fine sieve into a jug for pouring. The consistency should be like whipping cream; if it is too thick, pour in a bit more milk.
- Divide the vegetable oil between a 12-tin muffin tray and place in the preheated oven for at least 5 minutes. It is really important that the oil is sizzling hot, almost smoking.
- Working quickly, pull the tin out of the oven and fill the muffin holes ¾ full of batter. If you want giant Yorkies, fill them right to the top (you’ll just have less). Remove from the oven and serve immediately.
- Bake for 20 minutes. The puds should be golden brown and crispy. If they’re not crispy, they will sink as soon as they come out of the oven.
- 3 cups sifted flour
- 1 teaspoon salt
- 2 tablespoons baking powder
- vegetable oil or lard
- Mix half the flour with the remaining dry ingredients.
- Add water until the mixture becomes thick, “like a paper mache paste”.
- Add more flour until the dough feels like a soft earlobe.
- Heat the oil or lard over a medium-high heat until very hot, but not smoking.
- Break off small pieces of the dough and flatten each to the size of your palm, about 1/2-inch thick.
- Place the pieces in the hot oil, turn after about 3 minutes, or when golden brown.
- Place the bannock on a paper towel to soak up the excess grease.
- Serve plain or with jam.