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| Aga Recipes
Cooking receipe to make cranberry chutney under category Aga Recipes. You may find some video clips related to this receipe below.cranberry chutney700g fresh cranberries300m1 malt vinegar 225g sultanas 100g raisins100g sugar15g salt 2 tsp allspice 2 tsp ground cinnamonWash and pick over the cranberr
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| Chinese Foods
Type: Chinese Barbequed Pork Free Cooking Recipe - Chinese Foods You got to try this! Ingredients / Directions 3 pounds boneless pork buttMarinade:1/4 cup(s) soy sauce2 tablespoons dry sherry1 tablespoon honey1 tablespoon sugar1 tablespoon minced garlic1 tablespoon bean sauce2 tables
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Cooking receipe to make garlic poussins with kumquats under category Aga Recipes. You may find some video clips related to this receipe below.
garlic poussins with kumquats
3 poussins each weighing about 700g
salt and freshly ground black pepper
225g kumquats
16 garlic cloves
2 tbsp olive oil
25g unsalted butter
2 bay leaves
450ml dry cider
200ml apple juice
200ml double cream
thyme sprigs to garnish
Cut both sides of the backbone of the pousslns with a pair of kitchen scissors and remove.
Cut the poussins in half along the breast bone.
Sprinkle the skin side liberally with 2 level tsp salt.
Halve the kumquats.
Cook the whole unpeeled garlic cloves in a pan of boiling salted water for 4 minutes.
Drain cool slightly and peel.
Heat the oil in a shallow ovenproof casserole on the simmering plate then add the butter.
When the butter begins to sizzle add the poussin halves skinside down and cook for 4 to 5 minutes or until deep golden brown.
Remove the poussins.
Add the kumquats and garlic cloves and stir over the heat for 2 to 3 minutes or until golden.
Return the pousslns to the casserole dish add the bay leaves bring to the boil and cover.
Cook on the grid shelf on the floor of the roasting ovenfor 30 to 35 minutes or until the pousslns are cooked through. With a slotted spoon lift the poussins kumquats and six of the garlic doves into an ovenproof dish.
Cover with foil and keep warm in the simmering oven.
With a wooden spoon crush the remaining garlic cloves in the casserole to a paste.
Add the cider and apple juice bring to the boil on the boiling plateand bubble for 7 to 10 minutes or until syrupy.
Pour in the cream season and bring back to the boll.
Simmer for 1 minute on the simmering plate.
Return the pousslns whole garlic and kumquats to the casserole cover and cook gently for 2 to 3 minutes.
Garnish the pousslns with sprigs of thyme and serve.
If you are buying the poussins from a butcher ask him to prepare them for you. Seasoning the skin of the poussins with plenty of salt makes it crisp and golden.
The casserole should be large enough for the poussin halves to fit in a single layer. If not use a large fyying pan to brown the poussins then transfer to a casserole. For a less rich sauce use a 142 ml carton of double cream. This impressive tasty main course contrasts a rich creamy sauce with the tart fruity flavour of the kumquats and cider.
Serves 6
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