Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Tiny Toads Recipe
| Holiday
Type: Tiny Toads Free Cooking Recipe - Holiday No other! Ingredients / Directions # 18 cocktail sausages# 2 tablespoons cucumber relish# 1 egg# 4 oz. (100g ) plain flour# half a pint ( 285 ml. ) milk# salt and ground black pepper # Pre-heat oven to 425FGas Mark 7220C# Place 12 well
[ read more ]
Strawberry Tunnel Cream Cake Recipe
| Cakes
Type: Strawberry Tunnel Cream Cake Free Cooking Recipe - Cakes It's ok! Ingredients / Directions 1 (10-inch) angel food cake8 ounces cream cheesesoftened1 can sweetened condensed milk1/3 cup(s) lemon juice1 teaspoon almond extract2 cup(s)s sliced fresh strawberries4 cup(s)s frozen whi
[ read more ]
windfall apples and cream
| General Recipes
Cooking receipe to make windfall apples and cream under category General Recipes. You may find some video clips related to this receipe below.windfall apples and cream8 baby apples such as Cox[tubepress mode='tag', tagValue='windfall apples and cream']
[ read more ]
Vegetable Bars Recipe
| Appetizers
Type: Vegetable Bars Free Cooking Recipe - Appetizers Check out the travel channel! Ingredients / Directions 2 package crescent rollsPress out on greased jellyroll pan. Bake as directed on package. Cool.16 ounces cream cheese1/2 cup(s) mayonnaise1/2 envelope dry ranch dressing Mix in
[ read more ]
Cooking receipe to make lamb with chilli ginger chickpeas and couscous under category General Recipes. You may find some video clips related to this receipe below.
lamb with chilli ginger chickpeas and couscous
jamie oliver
naked chef
170g chickpeas soaked overnight
2 large firm aubergines
salt and freshly ground black pepper
10 fresh plum tomatoes
1 1/2 tablespoons coriander seeds teaspoon cumin seeds
grated nutmeg to taste
4 neck fillets of lamb (285g each) sliced into 50m pieces
4 tablespoons olive oil
4 medium chillies chopped
2 tablespoons grated fresh ginger
2 cloves of garlic finely chopped
1 teaspoon vinegar
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh coriander couscous (qv spicy couscous qv couscous salad)
Grain the soaked chickpeas.
Cover with water bring to the boil and cook until tender.
Chop the aubergines into rough chunky 25mm dice and place in a colander over the sink.
Sprinkle with salt (about 1 tablespoon). This will dehydrate the aubergines and drain away some of the bitter juices (leave for about 1/2 hour).
Blanch the tomatoes in boiling water remove the skins deseed and quarter.
Using a pestle and mortar pound up the coriander seeds cumin seeds and 1 teaspoon salt then put into a bowl and add 12 gratings of nutmeg.
Toss the lamb into the mixture and stir well to coat.
Heat a large casserole pan add 2 tablespoons of olive oil and sear the lamb until dark golden brown.
Gently squeeze the excess liquid from the aubergines (this will take away most of the salt too).
Add 2 more tablespoons of olive oil to your hot pan and fry the aubergines with the lamb for about 2 minutes keeping everything on the move.
Add the chilli and ginger and cook for 3 minutes.
Then add the garlic and cook for 1 minute (still stirring so as not to overcolour).
Add the vinegar and tomatoes and shake now and again.
Turn the heat down to a gentle simmer place a lid on and leave for 1 hour then add the cooked chickpeas and simmer for a further 5 minutes.
The tomatoes should have melted to a sauce and the aubergines should be sweet.
Check the seasoning and stir in the parsley and coriander.
Serve with couscous.
This is a great dish. It
[tubepress mode=’tag’, tagValue=’lamb with chilli ginger chickpeas and couscous’]
