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smashed celeriac
| General Recipes
Cooking receipe to make smashed celeriac under category General Recipes. You may find some video clips related to this receipe below.smashed celeriacitalianriver cafe cook book1.3kg celeriac peeled and cubed4 tablespoons olive oil3 garlic cloves peeled and finely chopped2 fresh red chillies seeded a
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cocoa-fudge-cake-2 Recipe
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Type: cocoa-fudge-cake-2 Free Cooking Recipe - Cakes No other! Ingredients / Directions Cocoa Fudge Cake1 2/3 cup(s) all purpose flour1 1/2 cup(s) sugar2/3 cup(s) cocoa powder1/2 cup(s) applesauce (this works out to 1/3 a can; I freeze the rest inhalf-cup(s) portions for later use)1 1
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hot lentil soup
| General Recipes
Cooking receipe to make hot lentil soup under category General Recipes. You may find some video clips related to this receipe below.hot lentil soup indian1/2 cup brown lentils 1 L water1 medium onion finely chopped1/2 teaspoon grated ginger2 tablespoons ghee or oil1 large potato cut into small dice
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| Aga Recipes
Cooking receipe to make pineapple chicken curry under category Aga Recipes. You may find some video clips related to this receipe below.pineapple chicken curry3 large red chillies1 stalk lemon grass50mm piece galangal or fresh root ginger 3 garlic cloves50g shallotssmall handful fresh coriander lea
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Cooking receipe to make veal stock under category General Recipes. You may find some video clips related to this receipe below.
veal stock
ladenis
1 kg veal knuckle bones
1 calfs fooy split
100g carrots
100g mushrooms
50g onions
1/2 celery stalk
4 tomtoes
1 garlic clove
1 bouquet garni
1 sprig tarragon
200ml dry white wine
about 2L) water
Preheat the oven to 220C/425F/Gas 7.
Coarsely chop the veal bones and place them in the roasting pan with the split calfs foot.
Brown in the hot oven turning from time to time with a large spoon.
When they are lightly browned transfer the bones to a saucepan.
Finely slice the carrots mushrooms onions celery and garlic and put them in a roasting pan.
Set the pan over medium heat for a few minutes stirring the vegetables with a wooden spatula.
Sweat the vegetables without letting them brown then degiaze the pan with the white wine.
Continue cooking until most of the liquid has evapourated.
Add the vegetables to the veal bones pour in the water to cover and bring the mixture to the boil.
Lower the heat and simmer gently skimming off the scum and grease as they accumulate on the surface.
Skin and deseed the tomatoes.
After 10 minutes cooking time add them to the pan together with the bouquet gami and the tarragon.
You should have removed the scum and grease from the surface of the stock once or twice before adding the tomatoes.
Continue to cook the stock for 3 to 4 hours.
Paw the stock through a muslinhned sieve into a bowl.
You should be left with about IL stock.
Set the bowl aside in a cool place; do not refrigerate the stock until it is completely cold. It will keep in the refrigerator for about 10 days.
Demiglaces or meat glazes will give a stronger flavour to sauces which may be too delicate or watery or not robust enough for your taste. They will keep for at least 2 weeks in the refrigerator. By reducing the strained veal stock to half its original quantity you will obtain a demigzace. Reducing it by three quarters will give you a meat glaze. Reduce the stock slowly over a low heat removing the scum frequently from the surface with the back of a ladle.
Makes 1L
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