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Nutty Nectarine Tortillas Recipe
| Mexican
Type: Nutty Nectarine Tortillas Free Cooking Recipe - Mexican It's ok! Ingredients / Directions 1 Mission? Soft Taco Size Flour Tortilla1 Ripe Sliced Nectarine (may use peaches or other fresh fruit)1 teaspoon. Honey1 Almonds slivered 1. Place tortilla on serving plate. Top with nectar
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sesame paste info
| General Recipes
Cooking receipe to make sesame paste info under category General Recipes. You may find some video clips related to this receipe below.sesame paste info This rich thick creamy brown paste is made from sesame seeds. It is used in both hot and cold dishes and is particularly popular in northern and wes
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Fried Bread Recipe
| Bread
Type: Fried Bread Free Cooking Recipe - Bread the best! Ingredients / Directions 1 1/4 cup(s)s scalded milk3 tablespoons shortening1/2 cup(s) granulated sugar1 teaspoon salt2 eggs1 or 2 packages yeast3/4 cup(s) lukewarm waterAbout 4 cup(s)s flour Dissolve shortening in milk; add sugar
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Barbecue Hamburger Recipe
| Barbecue
Type: Barbecue Hamburger Free Cooking Recipe - Barbecue No other! Ingredients / Directions 1 lb. ground beef1/2 c. onionchopped1/4 c. green pepperchopped1/4 c. celerychopped1/2 c. catsup1 teaspoon. salt1/8 teaspoon. pepper1 1/4 teaspoon. Worcestershire sauce1 tbsp. sugar1 tbsp. vinega
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Cooking receipe to make venison with chestnuts orange and juniper under category Aga Recipes. You may find some video clips related to this receipe below.
venison with chestnuts orange and juniper
1kg diced boneless forequarter of venison
1 large onion finely chopped
6 rashers smoked streaky bacon rind removed and chopped
25g butter
1 tbsp olive oil
10 juniper berries lightly crushed
1 tbsp rosemary freshly chopped
salt and freshly ground black pepper
350ml orange juice
150g button mushrooms
200g peeled chestnuts fresh or vacuum packed
1 orange to garnish
2 tbsp fragrant olive oil or sunflower oil
fresh rosemary sprigs to garnish
Marinade:
1 large onion sliced
1 clove garlic sliced
10 juniper berries lightly crushed
1 tsp black peppercorns
1 tap salt
1 tbsp coriander seeds lightly crushed
3 tbsp blackcurrant
raspberry or sherry vinegar
1/2 bottle robust red wine
Place the venison in a glass bowl and add all the ingredients for the marinade. Stir well then cover and leave in a cool place for 6 to 8 hours or overnight. Do not use a plastic or metallic bowl for marinating as this may taint the flavour of the finished dish.
Cook the onion and bacon with the butter and olive oil in a large covered ovento hobcasserole on the floor of the roasting ovenfor 10 minutes.
Add the venison and marinade to the pan and cook quickly on the boiling platefor 4 to 5 minutes then add the juniper berries rosemary some salt and pepper and sufficient orange juice to cover the meat.
Bring to the boil then cover and cook on the floor of the simmering ovenfor 6 hours.
Season the casserole again then stir in the mushrooms and chestnuts and return the casserole to the simmering ovenfor a further 30 minutes.
Prepare the orange garnish.
Trim away the ends of the fruit then cut it into six slices.
Heat a little fragrant olive oil or sunflower oil in a trying pan on the boiling plateand fry the slices quickly on both sides until lightly browned. Serve the venison with a slice of the fried orange on the side and a small sprig of fresh rosemary.
Venison is low in fat high in flavour and very reasonably priced if you can find a good game butcher in the country.
Serves 6
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