Recipes published in ‘Kitmail14’

Ochsenschwanzsuppe (Ox Tail Soup)

Recipe

20 Dec

OCHSENSCHWANZSUPPE (OX TAIL SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Ox Tails — Disjointed OR
2 ea Veal Tails
1 ea Onion — Medium, Sliced
2 tb Vegetable Oil
8 c Water
1 t Salt
4 ea Peppercorns
1/4 c Parsley — Chopped
1/2 c Carrots — Diced
1 c Celery — Diced
1 ea Bay Leaf
1/2 c Tomatoes — Drained
1 t Thyme — Dried, Crushed
1 tb Unbleached Flour
1 tb Butter or Margarine
1/4 c Madeira

In a 4-quart Dutch Oven brown oxtail and onion in hot
oil for several minutes. Add water, salt and
peppercorns; simmer uncovered for about 2 hours.
Cover and continue to simmer for 3 additional hours.
Add the parsley, carrots, celery, bay leaf, tomatoes,
and thyme; continue simmering for 30 minutes longer or
until the vegetables are tender. Strain stock and
refrigerate for an hour or more. In a blender puree
the edible meat and vegetables and reserve. Remove
fat from top of stock and reheat. In a large, dry
frypan brown flour over high heat. Cool slightly.
Add the butter or margarine, blend. A little at a
time, add the stock and vegetables. Correct seasoning
and add madeira just before serving.

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Filed under: Desserts, Frozen Dishes, Fruit Dinner Salad, Fruits, Kitmail14, Spirits

Sweet And Sour Fish

Recipe

26 May

Title: SWEET AND SOUR FISH
Categories: Chinese, Seafood
Yield: 4 servings

1 1/4 lb Firm white fish fillets,
-such as cod, sea bass, or
Halibut, cut into 1 1/2 x 2
-inch strips
1/2 ts Salt
1/4 ts White pepper
Sweet and Sour Sauce
1/2 c Water
1/2 c Distilled white vinegar
1/3 c Packed brown sugar
1/4 c Chinese pickled cucumber
-(optional)
3 tb Ketchup
1/4 ts Salt
1/4 ts Hot pepper sauce
1 pn White pepper
Flour for dry-coating
1 Egg, lightly beaten
Cornstarch for dry-coating
Vegetable oil for
-deep-frying
1/2 sm Carrot, cut into match-stick
-pieces
1 Green onion (including top)
-cut into 2-inch slivers
2 ts Cornstarch mixed with 1
-tablespoon water

Some cooks are surprised to see ketchup used in
Chinese cooking. They might be less surprised if they
knew that the name (and the condiment) came from Asia
in the first place. “Ketjap” (or “kecap”, both
pronounced the same) is a Malay word meaning “seasoned
Sauce.”

Preparation:

Sprinkle fish with salt and pepper and set aside.

Combine sweet and sour sauce ingredients in a medium
bowl and set aside.

Place flour, egg and cornstarch in separate bowls.
Coat each piece of fish with flour, shaking off
excess. Dip fish in egg, then dredge with cornstarch.
Set aside for 10 minutes.

Cooking:

Set wok in a ring stand and add oil to a depth of
about 2 inches. Over high heat, bring oil to 360
deg.F. Add fish,a few pieces at a time, and cook for 4
minutes or until golden brown. Lift out and drain on
paper towels. Keep warm in a 200 deg.F oven while
cooking remaining fish.

Bring sauce to a boil over medium-high heat. Add
carrot and green onion and cook for 30 seconds. Add
cornstarch solution and cook, stirring until sauce
boils and thickens.

Pour sauce on a platter. Arrange fish over sauce and
serve immediately.

Source: A Wok For All Seasons by Martin Yan Posted by
Charles Walstrom 7/92

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Filed under: Kitmail14, Misc

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Ochsenschwanzsuppe (Ox Tail Soup)

Sweet And Sour Fish

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