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| Japanese
Ingredients 1/2 cup Dijon mustard 1/4 cup toasted sesame oil 3 tablespoons unseasoned rice vinegar 1/4 teaspoon sugar 1 pinch sea salt Directions 1Whisk all ingredients together until well blended. 2Store in clean glass jar in refrigerator. If sauce separates, just whisk it to emulsify. 3Wond
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Maraschino Cherry
| Drink Master
Cooking receipe to make Maraschino Cherry under category Drink Master. You may find some video clips related to this receipe below. 1 oz Rum 1/2 oz Amaretto 1/2 oz Peach Schnapps 1 oz Cranberry Juice 1 oz Pineapple Juice 1 dash
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gammon and cracked wheat risotto
| Aga Recipes
Cooking receipe to make gammon and cracked wheat risotto under category Aga Recipes. You may find some video clips related to this receipe below.gammon and cracked wheat risotto1 large onion finely sliced 2 tbsp olive oil 1 medium head celery roughly chopped keep the leaves for garnish 2 cloves
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Yakitori - Skewered grilled chicken Recipe
| Japanese Foods
Type: Yakitori - Skewered grilled chicken Free Cooking Recipe - Japanese Foods It's alright! Ingredients / Directions Chicken thighs: without bone and skin Japanese leek (negi*)leekor green onion Soya sauce Mirin* or sake* Sugar Honey or maple syrup Small wooden spears Directions:Mi
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Cooking receipe to make vegetable stew with rouille under category Aga Recipes. You may find some video clips related to this receipe below.
vegetable stew with rouille
Rouille:
1 red pepper cored seeded and roughly chopped
4 garlic cloves peeled and chopped
1 red chilli seeded and chopped
5 tbsp olive oil
25g fresh breadcrumbs
Vegetable stew:
3 tbsp olive oil
2 large leeks trimmed and sliced
25mm piece fresh root ginger peeled and grated
piece of pared orange rind
2 bay leaves
750ml vegetable stock
450g small potatoes scrubbed and halved if necessary
1 red pepper cored seeded and chopped 225g courgettes or green beans sliced
225g brown mushrooms halved
400g can red kidney beans drained and rinsed generous pinch of saffron strands (optional)
4 tbsp double cream
salt and freshly ground black pepper
First make the rouille.
Put the red pepper garlic and chilli in a food processor or blender with the oil and breadcrumbs and blend to a smooth paste. Turn into a small serving dish.
To prepare the vegetable stew heat the oil in a large saucepan on the boiling plate.
Add the leeks ginger orange rind and bay leaves and fry for 3 minutes.
Add the stock and potatoes and bring to the boil.
Allow to bubble for 2 to 3 minutes then transfer to the simmering ovenand cook gently for 15 to 20 minutes or until the potatoes are almost tender.
Add the red pepper courgettes mushrooms kidney beans and saffron. Cover and cook in the simmering ovenfor 15 to 20 minutes until all the vegetables are tender but not pulpy.
Add the cream and season with salt and pepper to taste.
Spoon onto warmed serving plates and serve with the rouille handed separately.
Serves 4
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