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YOLLA ORIENTAL
8 skinned yolla, quartered, lightly grilled for 10 minutes
Mix or blend:
* 2 onions, diced
* 1 teaspoon tumeric powder
* 1 teaspoon cumin powder
* 1 Tablespoon sesame oil
* 4 cloves garlic, crushed
* 2 Tablespoon ginger, minced
* 4 Tablespoon lemon juice
* 2 Tablespoon raw sugar
* 400 ml coconut cream
* 250 m1 water
* 4 Tablespoon coriander leaves, chopped
* 1 Tablespoon soy sauce
Gently sautÚ onion. Stir in tumeric and cumin. Add yolla and remaining ingredients.
Simmer gently with lid off until tender, adding more liquid if necessary. Serve hot with jasmine rice. Serves 4.

SEALERS BREAKFAST
4 skinned yolla, quartered
* 2 leeks, finely sliced
* 2 Tablespoon fresh ginger juice
* 200 gms mushrooms, sliced
* 250 gm jar of breakfast marmalade
* 125 m1 of whisky (Scotch, Irish or Welsh)
* freshly ground black peppercorns to taste
* ╝ cup of water
Gently sautÚ yolla pieces in deep saucepan until golden brown. Add leeks, ginger,
mushrooms, marmalade, whisky and a quarter cup of water. Simmer gently until
birds are glazed and tender.
Garnish with chopped chives. Serve with steamed potatoes. Serves 4.

YOLLA STORM
8 skinned yolla sectioned into quarters. Lightly grill each side for 5 minutes.
Prepare a sauce with:
* 2 onions, diced
* 2 cloves garlic, crushed
* 2 teaspoons ginger, minced
* 1 teaspoon curry powder
* 1 Tablespoon chilli, minced
* ╝ cup soy sauce
* 1 teaspoon tabasco sauce
* 2 cups red wine
Pour sauce over yolla pieces in casserole or baking dish. Cook in pre-heated
moderate oven for 1 hour or until tender. Remove yolla. Briskly reduce remaining
sauce till syrupy and pour over yolla. Serve hot with light salad side dish. Serves 4.

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