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seared salmon with lime mustard dressing
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Cooking receipe to make seared salmon with lime mustard dressing under category Aga Recipes. You may find some video clips related to this receipe below.seared salmon with lime mustard dressing4 x 150g fresh salmon tail fillets skin on salt and freshly ground black pepper olive oil a few lettuce le
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Kuih Kapit (Love Letters)
| Cyber Kuali
Cooking receipe to make Kuih Kapit (Love Letters) under category Cyber Kuali. You may find some video clips related to this receipe below.Kuih Kapit (Love Letters)By Amy BehIngredients:
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Pumpkin Cheesecake Tarts Recipe
| Thanks Giving
Type: Pumpkin Cheesecake Tarts Free Cooking Recipe - Thanks Giving Check out the travel channel! Ingredients / Directions 2/3 cup(s) (about 15) crushed gingersnap cookies2 tablespoons butter or margarinemelted8 ounces cream cheesesoftened1 cup(s) LIBBY''S� 100% Pure Pumpkin1/2
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Cooking receipe to make tandoori tikka masala under category General Recipes. You may find some video clips related to this receipe below.
tandoori tikka masala
675g chicken breast skinned and boned
2 tbspn lemon juice
3 tbspn yoghurt
spices for marinade:
1 1/2 tspn paprika
1 1/2 tspn coriander
1 1/2 tspn cumin
1 1/2 tspn garlic powder
1 1/2 tspn ginger powder
1/2 tspn mango powder
1/4 tspn orange food colouring powder (optional)
the sauce:
1 cup pureed onion
1 tbspn pureed garlic
1 tbspn pureed ginger
4 tbspn ghee or vegetable oil
2 tomatoes chopped
1 tbspn tomato puree
1 tbspn tomato sauce
1 tbspn ground abnond
3 tbspn double cream
2 tbspn fresh coriander chopped
salt
ground spices for paste:
2 tspn paprika
1 tspn garam masala
1/2 tspn coriander
1/2 tspn cumin
1/2 tspn chilli powder (optional)
2 tspn garlic powder (optional)
whole spices:
1 tspn white cumin seeds
1 tspn black mustard seeds
Cube chicken.
Mix in a large bowl with the lemon juice and leave for 10 minutes.
Meanwhile combine the marinade spies with the yoghurt then mix into the chicken.
Cover the bowl and place it in a fridge for maximum 24 hours to marinate.
After that pre heat oven to 160C/325F/Gas 3. Place the chicken pieces on an oven tray ensuring they are well covered with the marinade paste (use it all) and bake for 20 minutes.
During this baking make a paste of the ground spices then heat the oil and fry the whole spices for 2 minutes then add in the paste stir frying until ready (qv spice paste).
Add the onion garlic and ginger frying 2 minutes then add the tomato (fresh puree and sauce) simmering for 5 more minutes.
Add the cream almond and fresh coriander and when hot the chicken pieces if possible straight from the oven with any liquid.
Mix well and ensure it is hot (and the chicken is cooked).
The sauce should be of a good consistency not too thin nor too thick (add a little water if it is).
Garnish with flaked almonds and fresh coriander.
Can be reheated and frozen.
Serves 4
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