tagliatelle st jacques
| Aga Recipes
Cooking receipe to make tagliatelle st jacques under category Aga Recipes. You may find some video clips related to this receipe below.tagliatelle st jacques275g dried tagliatelle salt and freshly ground black pepper 2 tablespoons good olive oil 1 large onion finely chopped 1 fat clove garlic crushe
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Fresh Apricot-Date Cobbler Recipe
| Pies And Pastries
Type: Fresh Apricot-Date Cobbler Free Cooking Recipe - Pies And Pastries Try this one! Ingredients / Directions 2 3/4 cup(s) mashed fresh apricotspitted but not peeled (20 to 25 small apricots)1 cup(s) apple juice1 cup(s) pitted dates1 teaspoon cinnamon1/3 cup(s) oatmeal1/3 cup(s)
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summer salad
| General Recipes
Cooking receipe to make summer salad under category General Recipes. You may find some video clips related to this receipe below.summer saladinsalata estivaitalianriver cafe cook booka handful each of wild rocket sorrel young beet leaves escarole cavolo nero spinach young swiss chard oil and lemon d
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| Aga Recipes
Cooking receipe to make scampi provencal under category Aga Recipes. You may find some video clips related to this receipe below.scampi provencal700g tomatoes preferably plum tomatoes 4 shallots or 1 small onion 45ml olive oil 3 garlic cloves crushed or chopped1 level tbsptomato paste 150ml white wi
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Cooking receipe to make ribs of beef with creamed horseradish gravy and vegetable spaghetti under category Aga Recipes. You may find some video clips related to this receipe below.
ribs of beef with creamed horseradish gravy and vegetable spaghetti
2 tbsp fresh basil leaves
3 tbsp black olive paste
8 halves sundried tomatoes
2 cloves garlic
salt and freshly ground black pepper
2 ribs of beef chined weighing about 2kg
1 tbsp flour
250m1 red wine or stock
2 tsp creamed horseradish
parmesan shavings to garnish
Vegetable spaghetti:
2 large leeks with as much green as possible trimmed
2 large carrots peeled
1 small celeriac peeled
aga equipment:
small roasting tin with low rack on third set of runners in roasting oventhen second set of runners in simmering oven
Blend together the basil olive paste sundried tomatoes garlic and seasonings either in a processor or with a pestle and mortar.
Spread the mixture over the meat under the fat where the strapline has been removed then tie the fat in place with kitchen string.
Place the joint on the rack in the roasting tin.
Cook for 45 minutes in the roasting oventhen transfer to the simmering ovenfor 3 to 4 hours.
Prepare the vegetables.
Shred the leeks very finely lengthways with a sharp knife and grate the carrots and celeriac finely in a food processor.
Have a large pan of salted water sitting on the back of the aga heating up in readiness to blanch the vegetables.
Nest the beef on the rack for 20 minutes before carving.
Brown a little flour in the juices left in the roasting tin on the boiling platethen add the red wine and boil until reduced to the consistency of a thin gravy.
Stir in the horseradish then season to taste.
Carve the beef as thinly as possible.
Boil the water for the vegetables then blanch them for no more
than 30 seconds.
Drain immediately then pile them into the centre of warned serving plates. Arrange the beef in piles around the spaghetti then spoon the sauce over. Garnish with slivers of fresh parmesan and serve immediately.
Visit a butcher for the beef as you need the joint chined with the strapline retrieved but with the rib bones still in place. Otherwise order in advance from your supermarket.
Serves 6
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