Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Challah I Recipe
| Bread
Type: Challah I Free Cooking Recipe - Bread Check out the travel channel! Ingredients / Directions 1 cup(s) water2 eggs2 tablespoons vegetable oil2 tablespoons granulated sugar1 1/2 teaspoons salt3 cup(s)s bread flour1 1/2 teaspoons yeast Add ingredients according to manufacturer''s i
[ read more ]
chicken soup with garlic and parmesan croutons
| Aga Recipes
Cooking receipe to make chicken soup with garlic and parmesan croutons under category Aga Recipes. You may find some video clips related to this receipe below.chicken soup with garlic and parmesan croutons1 small chicken about 1kg cut into pieces 300ml dry white wine a few peppercorns 2 red chillies
[ read more ]
chickpea soup
| General Recipes
Cooking receipe to make chickpea soup under category General Recipes. You may find some video clips related to this receipe below.chickpea soupZuppa di cecimediterranean225g chick peas picked clean and soaked overnight3 tbpsns olive oil1 celery stalk with leaves finely choppedsmall sprig fresh rosem
[ read more ]
Banana Daiquiri
| Drink Master
Cooking receipe to make Banana Daiquiri under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Light Rum 1 tbsp Triple Sec 1 1/2 oz Lime Juice 1 tsp Powdered Sugar 1 Medium, sliced BananaBlend w
[ read more ]
Cooking receipe to make venison and walnut casserole under category Aga Recipes. You may find some video clips related to this receipe below.
venison and walnut casserole
450g braising steak
450g braising venison
275g nosoak prunes
150ml port
1 large onion chopped
2 level tbsp flour
1 level tsp ground cinnamon
300m1 beef stock
salt and pepper
2 tbsp balsamic vinegar
100gg walnut halves
1tbsp cooking oil
Cut the meat into bitesized portions.
Place in a mixing bowl.
Add the prunes and the port.
Cover and leave the marinade for at least an hour or overnight.
Heat the cooking oil in a flameproof casserole on the simmering plate and cook the onion until softened.
Remove the onion and set aside.
Transfer the casserole to the boiling plate drain the meat from the marinade and brown the meat to seal.
When all the meat is browned return the onions move casserole to the simmering plate and stir in the flour cinnamon and salt and pepper.
Cook for 1 minute then stir in the stock and the strained marinade and finally the vinegar.
Bring the casserole to the boil cover and transfer to the simmering oven.
Cook for 2 hours then stir in the reserved prunes and walnuts.
Return to the oven for a further hour. Taste and adjust the seasoning.
Venison makes a rich casserole perfect for winter entertaining. All venison can be used but some find it too rich. The walnuts and prunes add a variety of textures. Like many casseroles this has a more mature flavour if made the day before and reheated. Serve with creamy potatoes and peas.
Serves 8
[tubepress mode=’tag’, tagValue=’venison and walnut casserole’]
