Michael Ranglin, general manager of Grace Foods and Services Company, enjoys sharing the job of cooking Sunday dinner with his wife Bernice. At last month's 'Men Who Cook' event in Mandeville, Manchester he served up Grace Country Pride Ham. - Contributed Michael Ranglin's Sunday dinner
MICHAEL RANGLIN, general manager of Grace Foods and Services Company, was one of the participants in the' Men who Cook' charity event held last month in Mandeville, Manchester. Although Grace Ham was the order of the day at the event, Ranglin says his favourite dishes to cook at home are Golden Pork Chops and Baked Stuffed Whole Fish.
"Sunday dinner is very special for us," he adds. "During the week we are usually so busy that we like to come together as a family and catch up on a Sunday. I cook the meat dish or the vegetables and my wife, Bernice, does the rice and peas while the kids help clean up afterwards."
Here, Ranglin shares some of his favourite recipes.
Baked Stuffed Whole Fish
Preparation Time: 15 minutes
Baking Time: 40 minutes
1 1/2 kg fish (snapper/jack)
Cheese and celery stuffing
(see recipe below)
1 tbsp. salt
1 tbsp. black pepper
1 medium egg
1/4 cup breadcrumbs, fresh
1 tbsp. soft margarine
METHOD
1. Remove scales from fish and clean cavity in the usual way. Wash in cold water and pat dry.
2. Season fish with salt
and pepper.
3. Prepare and fill cavity 2/3 full with cheese and celery stuffing. Skewer into shape or sew with a needle and thread.
4. Put the fish in a greased ovenproof dish or baking tin, brush with a little beaten egg and sprinkle with breadcrumbs.
5. Put a few dots of margarine on top of the breadcrumbs and bake at 200ºC (350ºF) for 10 minutes, then at 180ºC (350ºF) for 20-40 minutes, allowing about 10 minutes per 1/2kg total time.
6. Fish is cooked when the flesh flakes easily with a fork but is still moist.
Method Note: Ensure that needle is sterilised in boiling water before using.
Serves 3.
Cheese and Celery Stuffing
1/4 cup onion
1/4 cup celery
3/4 cup soft margarine
3/4 tsp. salt
1/2 tsp. black pepper
1 1/2 cup bread crumbs
1/2 cup cheddar cheese
2 tsps. ketchup
METHOD
1. Grate onion and chop celery. Set aside.
2. Sauté onions and celery in margarine until tender. Toss with salt, pepper, breadcrumbs and cheese. Stir in ketchup.
3. Stuff cavity of fish. Skewer and bake as directed.
Golden Pork Chops
Preparation Time: 10 minutes
Cooking Time: 45 minutes
2 rib/loin pork chops
1 tsp. garlic power
1/8 tsp. black pepper
1/8 tsp. salt
2 tbsps. all vegetable
shortening
1/2 packet Grace
Freshstart Drink
1/4 cup raisins
METHOD
1. Mix all seasoning together and season pork chops.
2. Melt Grace Prima All Vegetable Shortening and use this to brown pork chops on either sides.
3. Add Grace Orange Freshstart Drink and raisins. Cover and leave to simmer for 45 minutes.
Serve with steaming hot rice, garden salad and your favourite beverage.
Serves 2.
Vegetarian Two Bean Stew
Preparation Time: 15 minutes
Cooking Time: 20 minutes
2 tbsps. soft margarine
1 stalk escallion
1 medium onion
2 cloves garlic
1 medium carrot
1 medium cho cho
2 cups water
1 packet chicken noodle mix
1/2 tsp. cumin
1/2 tsp. fennel
1/2 tsp. rosemary
1/2 tsp. rosemary
1/2 tsp. celery seed
1/2 tsp. black pepper
1 can kidney beans
1/2 cup flour
1/8 cup water
1 can broad beans
1 medium green sweet pepper
1 medium red sweet pepper
METHOD
1. Chop escallion, onion, garlic, peel, dice and blanch carrot and cho cho, boil stock using water and Grace Cock Soup Mix, make a dough with flour and water.
2. Melt margarine and sauté onion, garlic, escallion and hot pepper.
3. Stir in the blanched carrot and cho cho along with the cock soup stock.
4. Mix in the herbs, salt, black pepper and Grace Red Kidney Beans then make small spinners from the dough and add to the mixture.
5. Add drained Grace Red Kidney Beans and Broad Beans then dice sweet peppers stir well and leave to simmer.
6. Serve with steamed rice.
For more of Michael Ranglin's favourite recipes, visit www.gracefoods.com
