Salmon Mousse

http://www.oldaussierecipes.com/

Ingredients:

16oz cooked red salmon

1 level tablespoon chopped chives

1/4 cup lemon juice

1/2 cup mayonnaise

1/4 cup finely chopped celery

1 level tablespoon gelatine

2 level teaspoons sugar

1/2pt cream

Method:

Flake salmon then prepare celery and chives. Soak gelatine in 1/4 cup of water (stand in hot water to dissolve). Add lemon juice and sugar to mayonnaise. Put in an oiled ring tin or mould and set in the refrigerator. Heat tin with hot cloth to release mousse. Garnish with olives and parsley.

Marinated Redcurrant Chicken

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Ingredients:

1/4 cup redcurrant jelly

3 tablespoons lemon juice

3 tablespoons oil

3 tablespoons chicken stock

1/2 teaspoon dry mustard

1/2 teaspoon Worcestershire sauce

Salt and pepper

4 or

8 chicken pieces.

Method:

Melt the jelly in a saucepan. Stir in the lemon juice, oil, stock, mustard, Worcestershire sauce and salt and pepper to taste. Arrange the chicken pieces in a shallow dish in one layer and pour over the jelly mixture. Cover and leave to marinate overnight. Drain the chicken pieces, reserving the marinade, and place on the barbecue grid, about 15cm above the coals. Cook for about 40 minutes or until the chicken is cooked through, turning frequently and basting with the reserved marinade.

Devilled Eggs

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Ingredients:

12 hard-boiled eggs, finely chopped

2 teaspoons minced onion

4 streaky bacon rashes, derinded, fried until crisp and crumbled

1/2 teaspoon dry mustard

1/2 cup mayonnaise

Dash of Tabasco sauce

Salt and pepper

1 cup grated Cheddar cheese

Watercress to garnish

Method:

Mix together the eggs, onion, bacon, mustard, mayonnaise, Tabasco and salt and pepper to taste. Divide the mixture into 14 portions and shape each into an 'egg'. Coat with the grated cheese. Chill the devilled eggs before serving, on a platter garnished with watercress. Makes 14.

Spiced Beef and Vegetables

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Ingredients:

1 large boneless chuck steak, cut in 2.5cm cubes

1/2 cup flour

1 tablespoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

2 tablespoons vegetable oil

1 cup chopped onion

6 cups water, Garni (1 clove and 1 teaspoon pickling spice in cloth)

3 cups drained, canned tomatoes

2 cups diced carrots

1 cup sliced celery

3 cups diced potatoes

1 cup green peas

1 teaspoon sugar

2 teaspoons salt

1/4 teaspoon pepper

3 tablespoons cornflour blended with 1/4 cup cold water.

Method:

Dredge beef cubes in mixture of flour, salt, pepper and paprika. Brown in fat on all sides in large heavy saucepan. Add water and bouquet garni. Simmer, covered for 30 minutes. Add vegetables and seasonings. Simmer, uncovered, for 30 minutes or until done. Blend some of the hot gravy into the cornflour mixture and stir into stew until thick.

Serves 8 to 10.