crab salad with mayonnaise
| General Recipes
Cooking receipe to make crab salad with mayonnaise under category General Recipes. You may find some video clips related to this receipe below.crab salad with mayonnaise1 large cooked crab about 7 pounds2 tablespoons lemon juice4 tablespoons mayonnaise handful of fresh herb sprigs e.g. chervil dill
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chilli and fennel salsa
| General Recipes
Cooking receipe to make chilli and fennel salsa under category General Recipes. You may find some video clips related to this receipe below.chilli and fennel salsajamie olivernaked chef4 medium chillies 1 bulb of fennel juice of 12 large lemons 1 handful of fennel tops if available 8 tablespoons oli
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Sausage Meat And Rice Recipe
| Meats
Type: Sausage Meat And Rice Free Cooking Recipe - Meats Good stuff! Ingredients / Directions rice (leftover)boiled and coldsausage meatbutter To prepare this Sausage Meat And Rice Recipefirst mix sausage meat and rice together. Fry in butterdropping an amount equal to 2 tablespoons at
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wild mushrooms sauteed in the open
| General Recipes
Cooking receipe to make wild mushrooms sauteed in the open under category General Recipes. You may find some video clips related to this receipe below.wild mushrooms sauteed in the openfunghi saltati all apertoitaliancarluccio450g wild mushrooms (like porcini saffron milk cup or whatever you find on
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Cooking receipe to make highland pheasant with a touch of mango under category Aga Recipes. You may find some video clips related to this receipe below.
highland pheasant with a touch of mango
a brace of pheasants
salt and freshly ground black pepper
1 tablespoon vegetable oil
2 large onions. chopped
50g plain flour
1 x 250m1carton of creme fraiche
4 good tablespoons mango chutney
3 tablespoons worcestershire sauce
1 small mango chopped or sliced
1 tablespoon chopped fresh parsley
stock
2 sticks celery
1 carrot
1 onion
1 bay leaf
a few parsley stalks
Make the stock the day before.
Trim the skin and any excess fat from the pheasants and arrange snugly in a casserole or pan just large enough to take them with the stock ingredients and some seasoning.
Cover with cold water bring to the boil on the boiling plate and simmer for 5 minutes.
Cover and transfer to the simmering oven for 1 to 1 1/2 hours until the pheasants are very tender.
Leave to cool completely in the liquid. This will ensure that the pheasants are moist.
Measure out 225m1stock to use in the dish.
When the pheasants are cool carefully strip all the meat from the birds and cut into neat pieces discarding all the bones and skin.
Use the bones to enrich the leftover stock.
Heat the oil in a largish pan on the boiling plate and sauce the onion for a few minutes.
Cover and transfer to the simmering oven for about 15 minutes until soft.
Add the flour then the measured stock stirring well to the onion on the boiling plate.
When it boils transfer to the simmering plate.
Allow to thicken then stir in the creme fraiche.
Stirring continually add the mango chutney worcestershire sauce and some seasoning.
Add half of the fresh mango and the strips of pheasant meat.
If the sauce is a little thick thin it down using more stock.
Turn into an ovenproof dish (not too shallow).
Rehear the pheasant on the second set of runners in the roasting oven for about 15 minutes until brown on top and piping hot.
Garnish with the remaining slices of fresh
mango and the chopped parsley.
Serve with mashed potato with added herbs and a good salad or broccoli.
This is an excellent recipe for using pheasants from the freezer when you are not too sure hove long they
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