Stone Cocktail
| Drink Master
Cooking receipe to make Stone Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1/2 oz Light Rum 1/2 oz Sweet Vermouth 1 oz Dry SherryStir with ice and strain into cocktail glass. [tubepress mode='tag', tagValue='
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chilli sauce info
| General Recipes
Cooking receipe to make chilli sauce info under category General Recipes. You may find some video clips related to this receipe below.chilli sauce infoChilli sauce is a bright red hot sauce which is made from chillis vinegars sugar and salt. It is sometimes used for cooking but it is mainlY used as
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madeira cake
| General Recipes
Cooking receipe to make madeira cake under category General Recipes. You may find some video clips related to this receipe below.madeira cake168g margarine168g caster sugar3eggs112g selfraisingflour112g plainflourpinch of saltgrated rind of l lemonMethod1 Cream together margarine and sugar until lig
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individual gougere puffs
| General Recipes
Cooking receipe to make individual gougere puffs under category General Recipes. You may find some video clips related to this receipe below.individual gougere puffsUsing the recipe for cheese choux dough (see gougere) make thechoux dough. It can be made up to eight hours in advance though it will l
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Cooking receipe to make grilled pepper salad under category Aga Recipes. You may find some video clips related to this receipe below.
grilled pepper salad
3 small onions
3 red peppers
3 yellow peppers
3 garlic cloves peeled
3 tbsp capers
1 1/2 tbsp fennel seeds
6 tbsp olive oil
2 tbsp balsamic vinegar
3 tbsp roughly torn fresh flat leaf parsley
coarse sea salt and freshly ground black pepper
Peel the onions leaving the root end intact and cut into quarters.
Drop them into a pan of boiling water and cook for 1 minute; drain well.
Halve the peppers lengthwise cutting through the stems then core and de seed. Arrange in the large roasting tin skinside up in a single layer.
Place the onion quarters and garlic cloves in the tin too.
Slide the tin onto the highest set of runners possible in the roasting ovenand bake turning occasionally for 20 to 25 minutes until the pepper skins are blistered and charred all over.
Turn the onions and garlic as necessary but let them char slightly too.
Place the peppers in a bowl cover with a plate and allow to cool slightly then peel away their skins.
Arrange the peppers on a serving platter. Fill the cavities with the grilled onions and capers.
Put the fennel seeds in a dry frying pan and toast on the simmering plate for a few minutes until they begin to pop and release their aroma.
Transfer to a mortar and coarsely grind with the pestle.
Add the grilled garlic and grind to a paste. Transfer the garlic paste to a small bowl and whisk in the oil and vinegar.
Sprinkle the parsley sea salt and pepper over the salad and spoon on the dressing. Serve at room temperature.
A colourful salad full of flavours evocative of the mediterranean smoky grilled peppers aromatic fennel and garlic and a sweet balsamic vinegar dressing. Serve it accompanied by some firm country bread.
Serves 6
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