Hot Food & Recipes

Servings: 6 servings
Category: Main course | Here’s one | Earlier
Ingredients

• 900 g Smoked Haddock; (cut into
• -6cm
• ; fingers)
• 3 Egg Yolks
• 1 Egg White
• 300 g Stale White Breadcrumbs
• 900 g Potatoes; (peeled and cut
• -into
• ; thin chips)
• Seasoned Flour

Directions
1. Beat the egg yolks and whites together. Coat the fish in flour then egg then breadcrumbs. Then fry in the oil at 190

Servings: 4 Servings
Category: Main dish | Game | Smoked | South afric | John’s
Ingredients

• 1 kg Venison fillet, Kudu, Impala
• -or Springbok
• 200 ml Methylated spirits
• Coarse salt

Directions
—————————–HORSERADISH CREAM—————————– 50 ml Grated Horseradish 1/2 ts Mustard powder 10 ml Vinegar 1 ts Sugar 150 ml Double cream 1/2 ts Salt 1/2 ts Pepper Mix the horseradish, mustard powder, salt, pepper, vinegar and sugar in a bowl. In another bowl, whip the cream lightly until it just begins to hold shape, then gently stir in other ingredients. Turn sauce out into a bowl and set aside. Fillet must be well seasoned and before smoking must be completely covered in coarse salt for 1-2 hours. Seal the fillet first in some hot oil. Smoke 1kg for 8-10 minutes using 200ml spirits. When serving slice the game very thinly and serve arranged around the horseradish dip. Posted to MM-Recipes Digest by THEHOGUES@t-online.de (John & Trudi Hogue) on Oct 28, 1999

Servings: 1 Servings
Category: Main dish | Poultry | Smoked | South afric | John’s
Ingredients

• 8 Chicken drumsticks
• Flour
• Salt and pepper
• 16 Apricot halves
• 2 tb Butter
• Oil
• 125 ml Methylated spirits

Directions
——————————-MANGO CHUTNEY——————————- 375 g Green mangoes, peeled and -sliced thin 30 g Seedless raisins 50 g Sugar 125 ml Vinegar 1/4 ts Ground ginger 1/4 ts Salt Flour the chicken in a mixture of flour, salt and pepper. Seal them in a pan of hot oil, until they are lightly browned and well sealed. Place in smoker and smoke for about 6-7 minutes. Chicken will then have a smokey flavour but will not be totally cooked. Finish cooking in a 180*C oven. While waiting for chicken saute apricot halves in butter and serve hot with chicken. Use chutney as an accompaniment. CHUTNEY: Sprinkle the mangoes with salt and place all ingredients in a large saucepan. Simmer uncovered until the chutney is thick. Pour into hot bottles and seal immediately. Posted to MM-Recipes Digest by THEHOGUES@t-online.de (John & Trudi Hogue) on Oct 28, 1999