Tijuana Torte Casserole Recipe
| Casserole
Type: Tijuana Torte Casserole Free Cooking Recipe - Casserole Yes! Ingredients / Directions 1 pound ground beef2 cup(s)s thinly sliced onionsdivided2 cup(s)s sliced fresh mushrooms2 cloves garlicminced1 (4 ounce) can diced green chiles2 teaspoons oreganoSaltto taste1 (14 1/2 ounce) ca
[ read more ]
whisked sponge with cream and strawberries
| Aga Recipes
Cooking receipe to make whisked sponge with cream and strawberries under category Aga Recipes. You may find some video clips related to this receipe below.whisked sponge with cream and strawberries3 eggs 75g caster sugar 75g plain white flour sifted Filling:250ml double cream 5ml caster sugar few d
[ read more ]
Western Meal-in-One Recipe
| Casserole
Type: Western Meal-in-One Free Cooking Recipe - Casserole Wow! Ingredients / Directions 1 pound ground beef1 tablespoon vegetable oil1 clove garlicminced1 teaspoon salt1 large onionchopped1 green bell pepperchopped1 teaspoon chili powder1 can tomatoes1 can kidney beansundrained3/4 cup
[ read more ]
rigatoni baked with spicy sausage
| Aga Recipes
Cooking receipe to make rigatoni baked with spicy sausage under category Aga Recipes. You may find some video clips related to this receipe below.rigatoni baked with spicy sausage3 tbsp extra virgin olive oil 350g uncooked spicy sausage 1 onion 2 garlic cloves 12 black olives 5 sundried tomatoes 90m
[ read more ]
Cooking receipe to make pan roasted pigeon stuffed with cotechino under category General Recipes. You may find some video clips related to this receipe below.
pan roasted pigeon stuffed with cotechino
Piccione Ripieno con Cotechino
italian
river cafe cook book
6 Bresse pigeons plucked and cleaned
25ml olive oil
sea salt and freshly ground black pepper
250ml red wine and/or chicken or veal stock (qv)
For the stuffing:
2 small red onions peeled and chopped
4 celery stalks chopped
2 tablespoons olive oil
1 cotechino sausage
20 sage leaves shredded
250ml red wine
Preheat the oven to 230C/450F/Gas8.
Make the stuffing.
Sobten the onion and celery in the oil for 10 minutes over a low heat.
Remove the skin of the cotechino and crumble the meat with your hands.
Add the cotechino and sage to the onion and celery and fry for 10 minutes.
Pour off the fat from the pan add the red wine and boil to reduce by at least half.
Season with pepper and allow to cool before stuffing into the birds.
Heat 25ml oil in a roasting pan over a medium to high heat and brown each bird all over.
Season with salt and pepper place in the top of the preheated oven and roast for 20 minutes.
Remove the pan from the oven and take out the pigeon.
Keep warm.
Pour any excess oil out of the pan then place over a medium heat and add the red wine and/or stock.
Over a high heat reduce the liquid in the pan by half then season with salt and pepper.
Pour over the pigeon.
Serves 6
[tubepress mode=’tag’, tagValue=’pan roasted pigeon stuffed with cotechino’]
