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Perfect Fish and Chips Recipe
| Fish And Seafoods
Type: Perfect Fish and Chips Free Cooking Recipe - Fish And Seafoods Just do it! Ingredients / Directions 1 1/2 pounds sole filletskinnedLemon juiceSalt and white pepper1/4 cup(s) flourOil for fryingBatter1 1/2 teaspoons active dry yeast1/2 cup(s) warm water3/4 cup(s) flour1 teaspoon
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Butterscotch Pumpkin Cake Recipe
| Thanks Giving
Type: Butterscotch Pumpkin Cake Free Cooking Recipe - Thanks Giving Not bad! Ingredients / Directions 1 (11 ounce) package butterscotch flavored chipsdivided2 cup(s)s all-purpose flour1 3/4 cup(s)s granulated sugar1 tablespoon baking powder1 1/2 teaspoons ground cinnamon1 teaspoon sal
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porridge
| Aga Recipes
Cooking receipe to make porridge under category Aga Recipes. You may find some video clips related to this receipe below.porridge1 cup rolled porridge oats 1 cup water 1 cup milk pinch saltPut all the ingredients into a small saucepan cover with a lid put in the simmering ovenfor 8 to 12 hours. Stir
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Sausages (Frankfurter) With Red Cabbage Recipe
| Meats
Type: Sausages (Frankfurter) With Red Cabbage Free Cooking Recipe - Meats Unbelievable! Ingredients / Directions 1 head red cabbagewashedshredded8 Frankfurter sausages To prepare this Sausages (Frankfurter) With Red Cabbage Recipefirst boil the cabbage in salted water for about 30 min
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Cooking receipe to make chicken braised with chicory and creme fraiche under category General Recipes. You may find some video clips related to this receipe below.
chicken braised with chicory and creme fraiche
6 large chicken pieces bone in (drumsticks thighs or breasts)
2 tbsps of groundnut oil
30g slice of butter
3 heads chicory split in half lengthways
2 tsps brown sugar
juice of 1lemon
3 shallots finely chopped
125ml medium dry white wine something from Alsace would be ideal
180ml creme fraiche
a few sprigs of parsley chopped
Preheat the oven to 200/C/400F/gas mark 6.
Heat the groundnut oil with the butter in a large deep heavy pan.
When the butter starts to bubble carefully put in the chicken pieces in two batches if you need to and cook until golden on each side.
Try not to move them too often then you will get a nice crust on the skin.
Lift the chicken out of the pan and set aside.
If the fat is still in a good condition use it for the next bit; if it looks a bit dark then pour it away and add some more.
On no account get rid of the sticky bits of chicken on the bottom of the pan: these are where much of the flavour is.
Put the chicory in the pan then season with sugar salt and pepper.
Cook over a moderate heat until the outside leaves start to caramelise and soften about 5 minutes.
Add the finely chopped shallots and lemon juice then return the chicken to the pan.
Pour over the wine and bring to the boil.
Turn down the heat and simmer for about 10 minutes until the wine and cooking juices have reduced a bit.
Spoon in the cr
