LOW SALT COOK BOOK

Fragrant Coconut Pot Roasted Chicken - Low Salt Cook Book

 1.    In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done,

remove

it with a slotted spoon and set aside in a bowl.

2. Fragrant Coconut Pot Roasted Chicken - Low Salt Cook Book
3. Free Cookbooks Download Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.

3. Transfer the contents of the pan to a bl ender, in batches if needed, and blend until smooth and creamy.

4.Return to the pan and flake the fish into the soup. Heat through gently, do not boil.

5. Serve immediately. Season with pepper and garnish with parsley to individual tastes. Wiki Fact Traditional Grimsby smoked fish (mainly haddock, but sometimes cod) is produced in the traditional smokehouses in Grimsby, which are mostly family-run businesses that have developed their skills over many generations. Grimsby fish market sourcesits haddock from the

North East Atlantic, principally Iceland, Norway and the

Faroe Islands. These fishing grounds are sustainably managed and have not seen the large scale depreciation in fish stocks

seen in EU waters. One popular form of haddock is Finnan haddie which takes its name from the fishing village of Finnan or Findon in Scotland, where it was originally cold-smoked over peat. Finnan haddie is often served poached in milk for breakfast. The town of Arbroath on the east coast of Scotland produces the Arbroath smokie. This is a hot-smoked haddock which requires no further cooking before eating. Free Cookbooks Pdf Smoked haddock naturally has an off-white colour; it is very often dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree, and also in the Scottish dish "Cullen Skink" (a 'chowder' like soup).

Ingredients COOK BOOKS

1 ·2 ltr (2 pts) Chicken Stock

2 x Chicken Breasts

thumb-sized piece Ginger, thinly sliced

2 Garlic Cloves, crushed

1 Red Chilli, deseeded and chopped

1 x 125 g pack Baby Corn, halved

2 Green Peppers, deseeded and cut into

chunks

150 g (5oz) Oyster Mushrooms

2 tsp Fish Sauce

1 Lime, juiced

bunch Spring Onions, finely sliced

small bunch Coriander Leaves

1. Pour the stock into a large pan and add the (skinless)

chicken, ginger, garlic and half the chilli. Bring to the

boil, then reduce the heat and partially cover.

2. FREE COOK BOOKS Simmer for 15-20 minutes until the chicken is cooked.

Remove the chicken and shred.

3. Add the corn and peppers to the broth and simmer for

3 minutes before adding the mushrooms and shredded

chicken. Stir in the fish sauce and the lime juice.

4.Ladle into bowls and top each with a handful of spring

onions, Low Salt Cook Book a little of the remaining chilli and some coriander

leaves.

Wiki Fact

Ginger or ginger root is the rhizome of the plant Zingiber

officinale, consumed as a delicacy, medicine, or spice.

In Burma, ginger and a local sweetener made from palm

tree juice (htan nyat) are boiled together and taken to prevent

the flu.

In China, ginger is included in several traditional preparations.

A drink made with sliced ginger cooked in water

with brown sugar or a cola is used as a folk medicine for

the common cold.The Chinese also make a kind of dried

ginger candy that is fermented in plum juice and sugared,

which is also commonly consumed to suppress coughing.

In Congo, ginger is crushed and mixed with mango tree

sap to make tangawisi juice, which is considered a panacea.

In India, ginger is applied as a paste to the temples to relieve

headache, and consumed when suffering from the

common cold. Ginger with lemon and black salt is also

used for nausea.