Smoked Pork Spareribs with Sherry Glaze Recipe
| Barbecue
Type: Smoked Pork Spareribs with Sherry Glaze Free Cooking Recipe - Barbecue You got to try this! Ingredients / Directions 4 lbs. pork spare ribsMarinade:1 cup(s) water1 cup(s) vegetable oil1/2 cup(s) soy sauce1/4 cup(s) apple cider vinegar2 cloves crushed garlicMix all marinade ingre
[ read more ]
Jalapeno Beer Braised Back Ribs Recipe
| Barbecue
Type: Jalapeno Beer Braised Back Ribs Free Cooking Recipe - Barbecue It's ok! Ingredients / Directions Serves 4 to 6.1 large yellow onionsliced4 jalape�o pepperssliced4 cloves garlicminced4 (1 1/2 pound) racks baby back ribs2 tablespoons Bone Dust BBQ Spice (see below)3 limessl
[ read more ]
Mandarin Barbecue Pork Recipe
| Main Meals
Type: Mandarin Barbecue Pork Free Cooking Recipe - Main Meals Not bad! Ingredients / Directions 5-pound pork butttrimmed of most excess fat and cut in 1x2-inch pieces 1/4 cup(s) hoisin sauce 5 tbsp catsup 1 cup(s) sugar 1/2 cup(s) dry sherry 4 tbsp soy sauce 2 teaspoon salt 1/4 cup(s)
[ read more ]
Another Ramen Recipe Japanese cooking recipe
| Japanese
Ingredients 1 cup water 1 tablespoon shoyu (soy sauce) 1 fluid ounce sake (Japanese rice wine) 1 (3 ounce) package of maruchan ramen noodles (any flavor) Directions 1Combine water, shoyu, and sake into either a small or medium size pot and stir to mix well. 2Bring to a boil. 3Open Ramen packag
[ read more ]
Cooking receipe to make rabbit with grainy mustard under category Aga Recipes. You may find some video clips related to this receipe below.
rabbit with grainy mustard
6 rabbit or chicken joints about 900g
total weight
salt and freshly ground black pepper
25g plain flour
2 tbsp oil
15g butter
2 garlic cloves peeled and crushed
275g shallots or button onions peeled and halved if large
225g carrots peeled and thickly sliced
750ml white wine
300ml chicken stock
4 tbsp wholegrein mustard
60ml crime fraiche (optional)
chopped herbs to garnish
Season the rabbit joints with salt and pepper and toss in half of the flour.
Heat the oil and butter in a 2.3 litre flameproof casserole on the boiling plate.
Add the rabbit joints and brown on all sides then transfer the rabbit to an ovenproof dish using a slotted spoon and place in the simmering ovento keep warm.
Place the casserole on the simmering plate and add the garlic onions and carrots.
Cook for 3 to 4 minutes then stir in the remaining flour.
Add the wine and bubble for 1 minute. Add the chicken stock and mustard stir well and bring to the boil.
Let bubble for 2 to 3 minutes.
Return the browned rabbit joints to the casserole then cover and cook in the simmering ovenfor 1 1/ to 1 3/4 hours or until the rabbit is very tender.
Transfer the rabbit and vegetables to a warmed serving dish using a slotted spoon.
Place the casserole on the boiling plateand let the sauce bubble for 2 to 3 minutes to reduce if necessary.
Correct the seasoning and stir in the
creme fraiche if using.
Pour the sauce over the rabbit and garnish with herbs.
Serve with shredded cabbage.
Serves 4
[tubepress mode=’tag’, tagValue=’rabbit with grainy mustard’]
