STEAMED LAPU-LAPU FISH

Preparation time: 5 minutes.  Cooking time: 15 minutes.   Servings: 6.

Nutritional Content per Serving 

Calories:          33.879
CHO (g):          1.52 
PRO (g):           6.52 
Fats (g):            191

Assemble these supplies:

• 6 cups water
• 3 pieces bay leaf
• 1 tbsp. minced ginger
• 1 piece lapu-lapu, about 1/2 kg.
• 1/4 cup minced spring onions
• 2 tbsp. sesame oil
• 1/4 cup MAGGI Savor Classic

Steps in preparation:

1. Boil water and bay leaf in the bottom pan of a steamer.
2. Rub ginger on lapu-lapu and leave it there.
3. Steam for 10 minutes or until done.
4. In a platter put steamed fish and sprinkle spring onions on top.
5. In a frying pan heat sesame oil and pour in MAGGI Savor, simmer for 3 minutes.
6. Pour on steamed fish and serve right away.

The different beef cuts and the proper ways to cook them

Beef has tender and tough cuts, and lean and fatty cuts. The table will show the different cuts of beef, how we call each part in Filipino, and the use for each.

SMOKED HADDOCK

Assemble these supplies:

• 15 g ( 1/2 oz ) butter
• 15 g ( 1/2 oz)flour
• 150 m1(5 floz)milk
• 100 g (4 oz) smoked haddock fillet, cooked and flaked
• salt
• freshly ground black pepper
• 1 tablespoon chopped fresh parsley
• 100 g (4 oz) cooked long-grain rice
• 1 egg, hard-boiled and sliced
• 25 g (1 oz) Cheddar cheese, grated

To garnish:

• 1 small tomato, sliced
• sprig of parsley
• Preparation time: 10 minutes
• Cooking time: 30 minutes
• Oven: 180°C, 350°F, Gas Mark 4

Steps in preparation:

1. Melt the butter in a small saucepan, add the flour and cook for 1 minute. Add the milk and cook for a further 2 minutes. Add the smoked haddock to the sauce and season with salt and pepper.
2. Mix the parsley with the rice. Place half the rice, half the egg and half the smoked haddock in a small straight-sided dish, such as a soufflé dish. Repeat the layers.
3. Sprinkle the grated cheese over the top. Place the dish in a preheated oven and cook for 20-25 minutes.
4. Serve garnished with the sliced tomato and sprig of parsley.

As a variation to the above recipe you can make some delicious savoury fish cakes by using the same basic ingredients. Omitting the hard-boiled egg and cheese, mix the fish into the sauce, rice and parsley. Chill the mixture, then shape it into 2 flat cakes. Dip them in beaten egg, then in 25 g (1 oz) fresh white breadcrumbs. Fry in hot oil for 3-4 minutes on each side. Drain the fish cakes well on paper towels.

KIPPER RAREBIT

Assemble these supplies:

• 1 x 75-100 g (3-4 oz) kipper fillet
• 150 ml ( V4pint) milk
• 15 g( 1/2 oz) butter
• 15 g( 1/2 oz)flour
• freshly ground black pepper
• 1 slice hot buttered toast
• 15 g ( 1/2 oz) Cheddar cheese, grated

Preparation time: 10 minutes, plus standing
Cooking time: 15 minutes

Steps in preparation:

1. Place the kipper fillet in a small pan with the milk and slowly bring to the boil. Remove from the heat and leave to stand for 5 minutes.
2. Remove the kipper from the milk, reserving the milk. Skin and flake the kipper.
3. Melt the butter in a small pan, add the flour and cook for 2-3 minutes. Add the milk, bring to the boil and simmer for 2-3 minutes. Add the flaked fish and black pepper.
4. Place the toast on a heatproof plate. Pour the fish mixture over the toast and sprinkle with the grated cheese. Place under a preheated grill and cook until the cheese is brown and bubbling.

LEMON SOLE JULIENNE

Assemble these supplies:

• 1 carrot, peeled and cut into thin sticks
• 25 g (1 oz) fine French beans, topped and tailed
• 1 courgette, topped and tailed and cut into thin sticks
• 15 g( 1/2 oz) butter
• 175 g(6 oz ) lemon sole fillets, cut into diagonal strips
• 1 teaspoon lemon juice
• salt
• freshly ground black pepper
• 1 tablespoon double or whipping cream
• sprig of dill, to garnish

Preparation time: 10 minutes
Cooking time: 10-15 minutes

Steps in preparation:

1. Bring a pan of salted water to the boil, add the carrot and French beans and cook for 3 minutes. Add the courgette and cook for a further 2 minutes. Drain well.
2. Melt the butter in a small pan, add the strips of sole and cook quickly for 2-3 minutes, stirring all the time.
3. Add the vegetables, lemon juice, salt and pepper to the pan, mix well and cook until heated through. Add the cream to the pan and reheat gently without boiling.
4. Garnish with lemon slices, if desired, and dill.