6 cups water
Flour to thicken
Salt & pepper seasoning.
Melt butter in a large pot - add peeled and diced potato and onion. Gently cook with lid on pot - stirring occasionally to prevent sticking. 5 to 10 minutes the potatoes should become soft.
Add about 1 large spoon of flour, stir and cook further two minutes. Gradually add the water, stirring as you go (stock cubes or instant soup mix added to the water will enhance flavour).
Add salt and pepper and grated cheese, stirring until cheese is melted.
FISH PORTUGESE. (or "bit sick of fried fish" recipe)
Fish (boned and skinned)
Tomato puree (or other tomato instant product - soup/sauce/paste)
Salt & pepper seasoning.
Place a little tomato soup/sauce/puree in the bottom of frypan and add a little water.
Place fish on tap. Layer with sliced onions and tomato then top with more tomato soup/sauce/puree.
Cover with lid and gently simmer until fish is cooked about 10 minutes.
Add Salt & pepper.
Serve with rice or pasta.
LOOK AFTER THE SKIPPER STANDBY.
1 packet of scone mix
1/2 to 2/3 Cup of water
Mix with Scone mix with water to form dough.
Knead on floured board.
Wrap in alfoil with fold to the top (allow a little room for rising).
Place in frying pan which has been well heated first. Cook for about 10 minutes before turning - give another 5 minutes on underside (you may have to lower heat).
STINGRAY WINGS WITH CUMIN AND POTATOES
All over North Africa the standard flavouring for fish is cumin. Small skate, stingaree or ray, tender enough to fry quickly, should be used for this Tunisian dish. Pieces of ray wing from Larger fish should be boiled for ten minutes first. (Classic French method of cooking skate is to poach then serve with caper sauce)
4 garlic cloves crushed.
1 ½ tsp ground cumin.
About 100 ml/ ½ cup olive oil.
4 small skate wings total weight about 1 kilo.
500 g (4-5) new potatoes, boiled and sliced.
2 tbsp. Capers.
1 lemon quartered.
Mix together the garlic, cumin, salt and 3-4 tbsp. Of the oil.
Cut the fish into pieces about 5cm wide, cutting in between the long soft bones, and rub the pieces with the garlic mixture.
In a large frypan, fry the pieces in batches in shallow oil, giving them about 4 minutes on each side, until the flesh begins to flake away from the bone.
Transfer to a baking dish, cover with foil and keep warm in the oven.
Saute the potatoes slowly in the same oil, adding salt and pepper and more oil, and turning them over until they are lightly golden.
Add the capers towards the end.
Serve the fish hot on a bed of sauteed potatoes, with lemon wedges.