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450 grams filleted and skinned haddock, or you can use whiting, pollack, or cod, 4 large raw tiger prawns, peeled and deveined, 300 grams potatoes, peeled and chopped for boiling, 2 fresh bayleaves or 1 dry, 2 sprigs fresh parsley
8 very lean and meaty veal knuckle slices. cut to about 4cm thick, 2 tablespoons olive oil, 40 grams tomatoes. peeled. seeded. and chopped, 40 grams carrots. diced, 40 grams diced onion (if you dice the onion very fine it will virtually melt leaving just the flavour)
4 chicken breasts, trimmed 250g long grain rice 1 small onion, finely chopped 1/2 teaspoon minced coriander 1/2 teaspoon minced garlic 1 tablespoon medium curry powder 250ml dry white wine 500ml double cream 100ml sunflower oil 300ml chicken stock (optional) or water 1 bay leaf unsalted butter plain flour salt and freshly ground pepper flat leaf parsley or fresh coriander, Thai-style chicken breast with coriander rice
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250 grams medium size shrimp / prawns. peeled and deveined. in Palm Springs we used rock shrimp, 8 cups chicken stock. for this dish freshly made stock is best, 2 tablespoon olive oil, ½ cup Dry White Wine, 120 grams unsalted butter. divided
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