leamington festival cake
| Aga Recipes
Cooking receipe to make leamington festival cake under category Aga Recipes. You may find some video clips related to this receipe below.leamington festival cake2 oranges grated rind and juice 75ml brandy 100g glace cherries halved and washed 275g raisins 350g sultanas 225g currants 50g chopped almo
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Cracker Barrel Old Country Store Banana Pudding
| Everyday Recipes
Cooking receipe to make Cracker Barrel Old Country Store Banana Pudding under category Everyday Recipes. You may find some video clips related to this receipe below.Cracker Barrel Old Country Store Banana PuddingServing Size: 8 - 10 Notes:This is only offered during certain times of the year. This i
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seared salmon in lemon grass broth
| General Recipes
Cooking receipe to make seared salmon in lemon grass broth under category General Recipes. You may find some video clips related to this receipe below.seared salmon in lemon grass broth1 chicken carcass or 4 skinned drumsticks or wings 3 stems lemon grass smashed open 1 bunch spring onions halved cr
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salmon terrine
| Aga Recipes
Cooking receipe to make salmon terrine under category Aga Recipes. You may find some video clips related to this receipe below.salmon terrine625g skinned salmon fillet 175g skinned plaice fillets 3 eggs 1 1/2 tsp salt freshly ground black pepper 350ml double cream 1 tbsp chopped fresh parsley 1 tbsp
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Cooking receipe to make risotto cake under category General Recipes. You may find some video clips related to this receipe below.
risotto cake
italian
river cafe cook book
1L chicken stock (qv)
150g butter at room temperature
2 tablespoons olive oil
1 beef or veal shin bone cut open at both ends to reveal the marrow
1 medium red onion peeled and very finely chopped
300g risotto rice
parmesan freshly grated
sea salt and freshly ground black pepper
Poach the shin bone gently in water for 3540 minutes.
Remove the marrow.
Heat the chicken stock and check for seasoning.
Melt 75g of the butter and all the oil in a large heavy bottomed pan with the marrow and gently fry the onion until soft about 1520 minutes.
Thereafter follow method for Risotto alla Milanese.
Spread the cooked risotto out on a flat plate to a thickness of about 2cm and leave to cool.
Melt the remaining butter in a heavy bottomed frying pan.
Press in the cool rice in a cake like layer about 2.5cm thick.
Fry until crisp and browned.
Turn out on to a flat plate and cut into wedges.
Serve hot as an accompaniment to Osso Buco (qv) with freshly grated Parmesan.
Serves 6
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