KLITE
Well-Known Member
Heres some recipes for you fin
Antarctic Recipes
Roast Penguin
Ingredients:
Penguin breasts
Butter
Beef suet
Dried onions
Flour
Gravy granules
Salt and pepper to taste
Method:
Season the penguin breasts well with salt and pepper and dip each piece in melted butter. Roll in flour and fry in beef suet to seal the meat, turning once. When each side is crisp, place in baking tray and pour over the fat from the frying pan. Sprinkle with dried onion and cook in the oven on medium heat until tender. For the gravy – stir a teaspoon of flour into the cooking fat then add a spoon-full of gravy granules and sufficient water or stock to thicken.
Savoury Seal Brains (on toast)
Ingredients:
1 seal brain
3 powdered eggs
Grated cheese
1 dessert spoon tomato sauce
3oz. Butter
salt, pepper and grated nutmeg to taste
Method:
Finely chop the brains and mix with the powdered eggs, tomato sauce and nutmeg. Melt the butter in a pan and ad the brain mixture. Cook for a couple of minutes, stirring continuously. Serve on hot buttered toast and sprinkle with grated cheese.
Escallops of Penguin
Ingredients:
Penguin breasts
Dried onions
Milk
Batter mix
Flour
Beef suet
1 tin of condensed mushroom soup
Salt and pepper to taste
Method:
Cut the penguin breasts into thin slices and soak in milk for about two hours. Pat dry, season with salt and pepper and flour the penguin escallops. Mix the onions into the batter. Dip the meat in the batter and deep fat fry. Pour the heated soup over the battered penguin as a sauce.
Sautéed Penguin
Ingredients:
Penguin breasts
1 cup of dried onions
1 tin tomatoes
1 tin tomato soup
4oz. butter
Mixed herbs
Salt and pepper to taste
Method:
Cut the penguin breasts into small pieces and fry in the butter until brown then add the onion. Drain the tomatoes and mash half the tin into a purée, then stir into the meat and onion mixture. Add salt and pepper and some mixed herbs and the tomato soup. Simmer until the meat is tender and the sauce had thickened.
N.B. The meat of young shags, seals and penguins makes excellent eating, but in the natural state is rather too highly flavoured to be palatable. It should therefore be washed thoroughly and hung in the fresh air for a few days (in the case of shags, a couple of weeks), before cooking. The meat is further improved by blanching. Remove all blubber before cooking and replace the fat with beef suet when cooking.
Disclaimer: In the unlikely event that you manage to get hold of some penguin meat, KLITE takes no responsibility for you following these recipes!
Antarctic Recipes
Roast Penguin
Ingredients:
Penguin breasts
Butter
Beef suet
Dried onions
Flour
Gravy granules
Salt and pepper to taste
Method:
Season the penguin breasts well with salt and pepper and dip each piece in melted butter. Roll in flour and fry in beef suet to seal the meat, turning once. When each side is crisp, place in baking tray and pour over the fat from the frying pan. Sprinkle with dried onion and cook in the oven on medium heat until tender. For the gravy – stir a teaspoon of flour into the cooking fat then add a spoon-full of gravy granules and sufficient water or stock to thicken.
Savoury Seal Brains (on toast)
Ingredients:
1 seal brain
3 powdered eggs
Grated cheese
1 dessert spoon tomato sauce
3oz. Butter
salt, pepper and grated nutmeg to taste
Method:
Finely chop the brains and mix with the powdered eggs, tomato sauce and nutmeg. Melt the butter in a pan and ad the brain mixture. Cook for a couple of minutes, stirring continuously. Serve on hot buttered toast and sprinkle with grated cheese.
Escallops of Penguin
Ingredients:
Penguin breasts
Dried onions
Milk
Batter mix
Flour
Beef suet
1 tin of condensed mushroom soup
Salt and pepper to taste
Method:
Cut the penguin breasts into thin slices and soak in milk for about two hours. Pat dry, season with salt and pepper and flour the penguin escallops. Mix the onions into the batter. Dip the meat in the batter and deep fat fry. Pour the heated soup over the battered penguin as a sauce.
Sautéed Penguin
Ingredients:
Penguin breasts
1 cup of dried onions
1 tin tomatoes
1 tin tomato soup
4oz. butter
Mixed herbs
Salt and pepper to taste
Method:
Cut the penguin breasts into small pieces and fry in the butter until brown then add the onion. Drain the tomatoes and mash half the tin into a purée, then stir into the meat and onion mixture. Add salt and pepper and some mixed herbs and the tomato soup. Simmer until the meat is tender and the sauce had thickened.
N.B. The meat of young shags, seals and penguins makes excellent eating, but in the natural state is rather too highly flavoured to be palatable. It should therefore be washed thoroughly and hung in the fresh air for a few days (in the case of shags, a couple of weeks), before cooking. The meat is further improved by blanching. Remove all blubber before cooking and replace the fat with beef suet when cooking.
Disclaimer: In the unlikely event that you manage to get hold of some penguin meat, KLITE takes no responsibility for you following these recipes!
