| Fish
in Batter with a Tomato Sauce |
(makes
approx 12)
150ml (¼pt) full cream milk
1 egg 50gms (2ozs)
plain flour 250gms (8oz)
cooked prawns
little oil
Make
the batter by pouring the milk into a processor or liquidiser,
add the flour and egg and process for a few seconds until
smooth, put in a fridge or cold larder for at least 30mins.
Set
oven at gas 6/450ºf/220ºc/Aga roasting oven, using a 12 case
patti tin, add a good teaspoon of oil to each case and put
in the heated oven for 1- 2mins or until it is hot.
Whisk
a tablespoon of cold water into the batter mixture and pour
into each case, ½-¾ full.
Drop
in the prawns, return to the hot oven and bake for 15-20mins
or until well risen and golden.
Serve hot with the sauce.
Lazy
Cook tips - these are really quick to make and bake and
absolutely delicious.
The fillings can be varied - i.e. a mixture of shell fish,
cod, salmon, haddock etc.
Fill half way up the case to serve 3 to each person as a starter,
or make a quantity and pile them into a dish for people to
help themselves - children will love them, a good way to introduce
them to 'real' fish.
Tomato
Sauce
To each tablespoon of tomato ketchup add one teaspoon sun-dried
tomato paste and stir over a gentle heat until hot. If too
sharp, sweeten with a little runny honey. Serve hot or cold.
275gms
(10ozs) S.R. flour
½teas
ground ginger
100gms (4ozs) raw cane sugar (unrefined) 175gms (6ozs) margarine
or butter - softened
3 large eggs
1-2 tbls concentrated orange juice (or fresh orange juice)
100gms (4ozs) mixed cut peel
100gms (4ozs) glacé cherries
50gms (2ozs) crystalised ginger
Set
oven gas 4/400ºf/200ºc/Aga baking oven Line a 20cm/ 8" tin
round cake tin.
Put the flour, ginger and sugar into a food processor and
process for a few seconds to mix together.
Add
the margarine, eggs and orange juice and process until smooth.
Add the remaining ingredients and process for a few seconds
to mix together without too much chopping. Pack into the prepared
tin and bake for 1½-2hrs or until set. Slice to serve. Store
in an airtight tin.
Lazy
Cook tips - because of the quantity of ingredients
you may prefer to mix this cake in the traditional way as
follows - cream the margarine and sugar until light and fluffy,
add all remaining ingredients and stir well.
If
you do not use cartons of fresh orange juice I can recommend
100ml. tins available from most supermarkets. I recommend
raw cane or soft brown sugar for this cake. It has good flavours
and is a good way of using up any leftover fruit from Christmas
baking.
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