OMNI recipes: list table entries
Creating an sql file for Fish envelopes 2020122402
INSERT INTO `recipein` SET icode="2020122402", amount="450.00", unit="g", ingredient="frozen puff pastry", comment="";
INSERT INTO `recipein` SET icode="2020122402", amount="25.00", unit="g", ingredient="butter", comment="";
INSERT INTO `recipein` SET icode="2020122402", amount="225.00", unit="g", ingredient="cod fillet", comment="";
INSERT INTO `recipein` SET icode="2020122402", amount="0.00", unit="", ingredient="Salt and pepper", comment="";
INSERT INTO `recipein` SET icode="2020122402", amount="0.00", unit="", ingredient="Juice of 1/2 lemon", comment="";
INSERT INTO `recipein` SET icode="2020122402", amount="1.00", unit="tbsp", ingredient="chopped parsley", comment="";
INSERT INTO `recipein` SET icode="2020122402", amount="1.00", unit="", ingredient="egg", comment="";
INSERT INTO `recipein` SET icode="2020122402", amount="4.00", unit="", ingredient="sprigs parsley", comment="";
INSERT INTO `recipeme` SET rcode="2020122402", cat1="Fish", cat2="uk", recipetitle="Fish envelopes", serves="4", thistime="00:30:00", method="Thaw, then roll out pastry thinly. Cut out 4# 200mm squares, place on baking tin and leave in cold place while making filling.
Melt butter in pan. Skin fish and cut into small pieces, add to butter with salt, pepper, lemon juice and parsley. Mix well, cover and cook for 5 minutes, shaking pan often. Beat the egg, add half to the fish and mix well. Divide the mixture between the pastry, keeping it well in the centre.
Dampen the edges of the pastry and bring the four corners to the centre, pressing well to seal. Brush with remaining egg. Bake in top of preheated oven for 10 minutes, or until golden brown. Serve hot or cold, garnished with parsley.", comment="", source1="Hamlyn all colour cookbook 1970-1979", source2="", thisimage="201223-hacc-fishenvelopes.jpg", entered="2020-12-24", lastupdate="2020-12-24";View table entry list
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Made by David Alexander Young 2005-2024. Programme updated 23rd December, 2020, 10:05