500 g firm fleshed white fish
4 tbsp lime juice
1 tin thick coconut cream
1 large spanish onion chopped
1 tsp chillies chopped
1 medium red capsicum diced
1 cup chopped shallots
1 large ripe tomato diced
1 salt and ground pepper
Directions
Put fish in a stainless steel or glass bowl, pour over
lime juice. Mix juice into fish and leave to marinade
at least four hours in refrigerator.
Add coconut cream and all other ingredients. Mix
gently and serve ice cold as an appetiser.
~-- PPoint 1.74 * Origin: Shezza's Petite Point -
Surfers Paradise (3:640/937.7)
=======================================================
=================== BBS: Ned's Opus Date: 02-09-94
(13:32) Number: 148 From: DALE SHIPP Refer#: NONE To:
SCOTT DAVIDSON Recvd: NO Subj: Hello CR 2 Conf: (4)
Cooking
Servings: 4 servings
Kokoda Recipe brought to you by Recipe Ideas
Categories: Beverage; Chili; Fish; Fruit; Seafood
The History of Recipes
Historians have proved the existence of recipes way back into ancient history, in fact as far as ancient Egypt, and possibly even further than that. Interesting though that is, these, early cook books were just simple pictorial recipes for preparing meals.
In fact, the most ancient recipe discovered so far, according to experts are some clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, there are two books which date from the 14th Century : a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they are not about the indian curry that is served today, but rather accounts of the types of food enjoyed by the rich and powerful of the time. Later on in the 1400s, the Crusaders brought back many new spices and herbs from middle-east cuisine, such as parsley, basil and rosemary. These new spices and herbs led to an increase in recipe books, the majority of which still exist in private libraries. For the next few years, the powerful families of Europe strove to lay on the most exotic meals, and because of this cooks and their collection of recipes became highly prized. Even so, it was during the nineteenth century that cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. The introduction of the TV brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Kokoda recipe.
