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"Fresh Ideas with Oxo"
Old_Joe
Posts: 243 Forumite
My younger daughter flew the nest about fifteen years ago and today as I was clearing out a lot of recipes that she'd collected, amongst them was the above title OXO leaflet. Whist the thread title is misleading some of the suggestions are relevent today.
Below are some:-
FISH FOR COMPLIMENTS . . . with the lighter flavoured Vegetable Oxo cube. With its fresh vegetable flavour and flecks of herbs, thecube is perfect with all kinds of fish and shellfish.
*When grilling or barbequeing fish fillets cutlets or kebabs brush the generously with a blend of melted butter or oil, a crumbled Vegetable Oxo cube and pepper. Add finely grated lemon rind, paprika, choppedd herbs or soy sauce if wished.
*Poach fish in Vegetable Oxo stock. Lift out the fish with a slotted spoon on to a warm plate and bubble the pan juices to reduce slightly. Whisk in a knob of butter, if wished and spoon the sauce over the fish.
*Crumble in a Vegetable Oxo cube when making an egg or parley sauce. Alternatively, use half stock and half milk as the liquid.
IF interested enough, I could copy more from the leaflet.
Below are some:-
FISH FOR COMPLIMENTS . . . with the lighter flavoured Vegetable Oxo cube. With its fresh vegetable flavour and flecks of herbs, thecube is perfect with all kinds of fish and shellfish.
*When grilling or barbequeing fish fillets cutlets or kebabs brush the generously with a blend of melted butter or oil, a crumbled Vegetable Oxo cube and pepper. Add finely grated lemon rind, paprika, choppedd herbs or soy sauce if wished.
*Poach fish in Vegetable Oxo stock. Lift out the fish with a slotted spoon on to a warm plate and bubble the pan juices to reduce slightly. Whisk in a knob of butter, if wished and spoon the sauce over the fish.
*Crumble in a Vegetable Oxo cube when making an egg or parley sauce. Alternatively, use half stock and half milk as the liquid.
IF interested enough, I could copy more from the leaflet.
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