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Cooking receipe to make Dinner Menu 34 under category Everyday Recipes. You may find some video clips related to this receipe below.Oysters Chesapeake12 oysters12 oyster shells1 cup flour4 tbsp. butter4 tbsp. dry white wine2 tbsp. lemon juice2 tbsp. shallots finely chopped12 drops Tabasco1 tsp. papr
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Cooking receipe to make Palmetto Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Light Rum 1 1/2 oz Dry Vermouth 2 dash BittersStir with ice and strain into cocktail glass. [tubepress mode='tag', tagValue='Pa
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| General Recipes
Cooking receipe to make farfalle with artichokes parmesan garlic and cream under category General Recipes. You may find some video clips related to this receipe below.farfalle with artichokes parmesan garlic and creamjamie olivernaked chef4 medium globe artichokes thinly sliced 2 tablespoons olive o
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Cooking receipe to make chickpea and leek soup under category General Recipes. You may find some video clips related to this receipe below.
chickpea and leek soup
340g chickpeas soaked overnight
1 medium potato peeled
5 medium leeks
1 tablespoon olive oil knob of butter
2 cloves of garlic finely sliced
salt and fleshly ground black pepper 850ml chicken or vegetable stock (qv chicken stock qv vegetable stock) parmesan cheese grated extra virgin olive oil
Rinse the soaked chickpeas cover with water and cook with the potato (qv how to cook pulses) until tender.
Remove the outer skin of the leeks slice lengthways from the root up wash carefully and slice finely.
Warm a thick bottomed pan and add the tablespoon of oil and the knob of butter.
Add the leeks and garlic to the pan and sweat gently with a good pinch of salt until tender and sweet.
Add the drained chickpeas and potato and cook for 1 minute.
Add about twothirds of the stock and simmer for 15 minutes.
Now decide if you want to puree the soup in some sort of processor or leave it chunky and brothy or do what I do which is puree half and leave the
other half whole this gives a lovely smooth comforting feel but also keeps a bit of texture.
Now add enough of the remaining stock to achieve the consistency you like.
Check for seasoning and add parmesan to taste to round off the flavours.
This is classy enough for a starter but I Like it best for lunch in a big bowl with a good drizzle of my best peppery extra virgin olive oil a grinding of black pepper and an extra sprinkling of Parmesan. The chickpeas go really creamy and moreish and the leeks go silky and sweet. These are just two simple flavours and even though I
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