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    You are in: Home / Phyllis Elias's Public Recipes
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    6 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Rich, flavoursome recipe using naturally smoked haddock (or any other naturally smoked white fish) avoiding those awful bright dayglow yellow dyed fish masquerading as the real thing. I also add smoked scallops to the finished soup as an extra luxury when they are available. These I cut into bite sized pieces as a final flourish along with the parsley garnish. I very lightly fry them in butter just before serving the the soup.

    Recipe #358264

    A variation on the traditional Scottish classic soup, Cullen Skink. Unlike any other type of fish soup, this one is an adaptation I made, and it has a slightly stronger flavour that Cullen Skink, but equally delicious. This one is made with something called an Arbroath Smokie, which is a whole haddock smoked to a stronger flavour than the commercially available ones, and comes from the town of the same name in Scotland. The recipe does not recognise the term Arbroath Smokie, but I am sure that anyone with roots in Scotland will recognise it immediately.

    Recipe #357095

    Oven baked pork spare ribs in a sticky sauce. I used to make something like this, have lost the old recipe, but this one is even better, so thought I would share it with others.

    Recipe #356937

    No need to worry what is in sausages if you make your own! These are tasty and adaptable.

    Recipe #356383

    Christmas Cake is one of the traditional joys of the holiday season - but it also fills the producer with terror - in case it isn't perfect. This is the antidote, and is exactly what you need for Christmas - a laugh!

    Recipe #48975

    Traditional starter, served with Roast Beef, but in Yorkshire it is served with all roast meats on a Sunday.The recipe is sufficient to make 12 puddings in patty tins, or two large ones using 7" cake tins. It has come down my family for generations - being a Yorkshire woman I have always found it very successful. (The reason we serve it first but still call it pudding? During the Civil War in the 1600s, Yorkshire men who were Cavaliers (on the Kings side) were about to eat their Sunday dinner. Some Roundheads (the Parliamentarians) burst into their dining hall, and seeing the puddings were ready, and the Cavaliers were all eating, decided they were hungry and ate the puddings. Since then, Yorkshiremen (and women!) have always made sure of getting their pudding by eating it first before their meat course. The moral of the story is, don't mess with the Yorkshire folk, they never forget who stole their pudding). A variation of this recipe is to add some mixed herbs to the batter if you want something a little more savoury.

    Recipe #18432


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