DIRECT ACCESS RECIPES (CONT.)
100g / 4oz fresh white breadcrumbs
1 level tblsp finely chopped fresh parsley
( or 1/2 to 1 tsp dried)
1/2 tsp finely grated lemon rind
50g / 2oz peeled prawns, coarsely chopped
1/2 tsp salt
25g / 1oz melted butter
milk to bind
Prawn Stuf
fing
Celery and Tomato Stuffing
100g / 4oz fresh white breadcrumbs
2 level tblsps finely chopped celery
2 skinned and chopped tomatoes
1/2 tsp salt
dash of lemon juice
25g / 1oz melted butter
milk to bind
Lemon and Herb Stuf
fing
100g / 4oz fresh white breadcrumbs
1 level tblsp finely chopped fresh parsley
(or 1/2 tsp dried)
1 level tsp finely grated lemon rind
dash of lemon juice
1 level dstsp fresh thyme (or 1/2 tsp dried)
1/2 tsp salt
pinch of white pepper
25g / 1oz melted butter
milk to bind
31
Stuffings for Baked Fish
Use to stuff baked whole fish, or to put in rolled fish fillets.
Secure the stuffing in the fish with small wooden cocktail sticks or tie with cotton.
Remember to remove sticks or cotton before serving.
The recipes below make sufficient stuffing for 3-4 medium whole fish.
Simply mix all the ingredients together well and bind with the milk.
100g / 4oz fresh white breadcrumbs
1 eating apple - peeled, cored and finely
chopped
finely grated rind and juice of 1 lemon
2 level tsp finely chopped fresh parsley
(or 1 tsp dried)
25g / 1 oz melted butter
milk to bind
Orange and Herb Stuffing
1 small onion, very finely chopped or grated
finely grated rind and juice if 1 medium orange
2 level tblsps finely chopped parsley
(or 1 tsp dried)
1/2 tsp salt
25g / 1oz melted butter
milk to bind
100g / 4oz fresh white breadcrumbs
Apple and Herb Stuf
fing
