Roly Poly Fish Head Soup Recipes
KALFSKOPSOEP - CALF'S HEAD SOUP
An heirloom, butchering time recipe from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Meat
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Remove brains from head and reserve for another dish.
- Soak head in cold water; scrub tongue well.
- Place in a large kettle, cover with water and boil until meat drops from the bones.
- Remove from broth, pick meat from bones, return to broth and continue simmering meat with cloves (tied in a cheesecloth bag) for another two hours.
- Add hard cooked eggs, milk, marjoram and parsley.
- Make meatballs by combining all ingredients except the butter and shape into marble-sized balls.
- Fry in butter and drop into soup 20 minutes before serving.
- Make dough balls by combining flour and butter with just enough water to make it possible to shape into smll balls.
- Drop into soup ten minutes before serving.
- Adjust seasoning and serve hot.
Nutrition Facts : Calories 145.3, Fat 9.6, SaturatedFat 5.1, Cholesterol 122.8, Sodium 110.6, Carbohydrate 6.2, Fiber 0.2, Sugar 0.1, Protein 8.3
NANNY'S NURSERY BAKED JAM ROLY POLY PUDDING
One of the mainstay recipes of Nanny's culinary repertoire for Nursery puddings, a classic British baked Jam Roly Poly - you cannot beat it! And, not just for children either, but "big" children, especially men love this pudding with lashings of custard! This pudding can be steamed as well as baked, but I much prefer the baked version for taste and ease. If you find shredded suet hard to obtain, put a block of butter in the freezer and grate it when it has frozen - this is the best substitute I know - it's the small grains or flakes of suet/butter that gives the pastry its rise and texture. I find the best jams for this delectable pudding are raspberry, plum and High Dumpsy Dearie; I have this recipe posted on Zaar: Recipe #253728. However, any other jam would be fine, depending on what you have available, and golden syrup is also delicious. Feel free to use vegetarian shredded suet as I often do, it is lighter than shredded beef suet, although not as traditional.
Provided by French Tart
Categories Dessert
Time 1h50m
Yield 1 Jam Roly Poly, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200°C/400°F/Gas Mark 6.
- Grease/line a large rectangular baking tray - about 12 x 9 inches.
- In a large bowl, mix the flour, suet and salt together.
- Add sufficient cold water to make a pliable dough.
- Turn the dough out onto a floured board, and knead gently.
- Roll out the pastry into a rectangle of about 10 x 8 inches.
- Spread the surface of the rolled pastry with the jam of your choice, to within 1 inch of the border.
- Moisten the edges of the pastry with some water, and roll it up loosly like a Swiss Roll, starting at the narrow end.
- Press the edges together firmly to seal and gently lift onto a greased/lined baking tray - with the join UNDERNEATH the Roly Poly.
- Bake for about 30-35 minutes until golden brown.
- To Steam:.
- Loosely wrap in greaseproof paper and foil, and steam for 1 1/2 hours.
- To Serve:.
- Serve hot, cut into slices and with custard or cream.
Nutrition Facts : Calories 544.5, Fat 28.9, SaturatedFat 15.8, Cholesterol 20.4, Sodium 11.3, Carbohydrate 63, Fiber 1.9, Sugar 12.3, Protein 6.7
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