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Type: Grapefruit Salad and Pear with Mint Free Cooking Recipe - Salad Check out the travel channel! Ingredients / Directions 2 grapefruitpeeled and sectioned4 fresh pearspeeled and cut into wedges1 8-oz can apricot halvesdrained1 cup(s) seedless grapesGrapefruit Mint dressing:2 tbsp h
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chiffonade of sprouts
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Cooking receipe to make chiffonade of sprouts under category Aga Recipes. You may find some video clips related to this receipe below.chiffonade of sprouts1 kg sprouts4 tbsp double cream or chicken stocksalt and freshly ground black pepper freshly grated nutmegTrim the stalks of the sprouts and remo
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thickening info
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Cooking receipe to make thickening info under category General Recipes. You may find some video clips related to this receipe below.thickening infoCornflour blended with an equal quantity of water is frequently used in Chinese cookery to thicken sauces and glaze dishes. Always make sure the mixture
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| Barbecue
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Cooking receipe to make prawns with fennel and mustard under category General Recipes. You may find some video clips related to this receipe below.
prawns with fennel and mustard
2 tablespoons groundnut or vegetable oil
3 plump cloves of garlic peeled and chopped
a lump of ginger as big as a walnut grated
4 small spring onions chopped
1 hot red chilli seeded and finely chopped
12 large prawns in their shells
1 small bulb of fennel finely shredded
2 tablespoons grain mustard
juice of a large juicy lemon
Get a wok or very large frying pan hot.
Add the oil and when it starts to smoke a little add the chopped garlic ginger spring onions and chilli.
Stir as it cooks over a high heat for a couple of minutes.
When all is wilted sizzling and golden brown (the garlic darker than in European cooking) add the prawns and fennel with the heat still high.
Cook turning from time to time until the shells have turned bright pink a matter of about 3 or 4 minutes maybe slightly less.
Add the mustard stir and cook for a minute then add a light seasoning of salt and the juice from the lemon.
Tip on to a hot plate and eat with your fingers licking the shells before you peel them away. Finish the vegetables with a fork.
Serves 2 as a light meal or substantial snack
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