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smoked chicken
| Aga Recipes
Cooking receipe to make smoked chicken under category Aga Recipes. You may find some video clips related to this receipe below.smoked chickensee smoking food[tubepress mode='tag', tagValue='smoked chicken']
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Phyllo-Wrapped Brie Recipe
| Appetizers
Type: Phyllo-Wrapped Brie Free Cooking Recipe - Appetizers No other! Ingredients / Directions 8 sheets commercial frozen phyllo pastrythawedButter-flavored cooking spray1 (15 ounce) round herbed brie cheeseFresh herbsKitchen string Spray 1 sheet of phyllo with cooking spraykeeping rem
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Creamy Brussels Sprouts and Noodles
| Everyday Recipes
Cooking receipe to make Creamy Brussels Sprouts and Noodles under category Everyday Recipes. You may find some video clips related to this receipe below.Creamy Brussels Sprouts and NoodlesRecipe By : Taste Of Home Magazine Dec./Jan. 99Serving Size : 8 Preparation Time :0:00Categories : Casseroles Si
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Sugar and Nut-Glazed Brie Recipe
| Appetizers
Type: Sugar and Nut-Glazed Brie Free Cooking Recipe - Appetizers Yes! Ingredients / Directions 2 tablespoons firmly packed brown sugar2 tablespoons coarsely chopped pecans or almonds1 1/2 teaspoons brandy(or other liqueur - I used Kahlua)1 firm-ripe whole brie cheese (8 ounce)Crackers
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Cooking receipe to make lamb curry under category Aga Recipes. You may find some video clips related to this receipe below.
lamb curry
450g trimmed boned shoulder of lamb cubed
1/2 tbsp grated fresh root ginger
salt
50g butter
1 onion sliced
2 cloves of garlic chopped
1 tsp whole cardamom pods
1 tsp whole coriander seeds
1 tsp whole cloves
1tsp black peppercorns
50g creamed coconut grated
50g double cream
1/2 tsp ground turmeric
1 tsp sugar
25ml lemon juice
Mix the lamb ginger and a little salt.
Melt the butter and sweat the onions and garlic slowly for 5 minutes.
Slit the cardamom pods and remove the black seeds.
Grind to a powder with the coriander cloves and peppercorns.
Sprinkle over the onions and cook for 1 minute.
Add the meat and remaining ingredients to the pan.
Mix well cover and get piping hot on the simmering plate.
Transfer to the simmering ovenfor 1 1/2 to 2 hours.
Taste and adjust seasoning. Serve with rice.
This is more a spicy dish than a hot curry. My family like spicy tasty food but are not keen on hot curries so this is perfect. The curry will sit happily in the simmering ovenfor a longer time if you are delayed.
Serves 4
[tubepress mode=’tag’, tagValue=’lamb curry’]
