prawns with lemon and garlic
| General Recipes
Cooking receipe to make prawns with lemon and garlic under category General Recipes. You may find some video clips related to this receipe below.prawns with lemon and garlic12 king prawns in their shells (350g)110ml olive oilJuice of 1 large lemon and grated zest of 1/2 a lemon2 doves of garlic crus
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Ingredients 1 lb firm tofu 1/2 lb ground pork or veggie crumbles 1/2 onion 1 inch gingerroot 1 garlic clove 1 tablespoon crushed red pepper flakes 3 tablespoons miso 1 cup water 1/2 teaspoon sugar 2 tablespoons sake 1 teaspoon chicken bouillon granule or vegetable bouillon granules, granul
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monkfish stir fry
| Aga Recipes
Cooking receipe to make monkfish stir fry under category Aga Recipes. You may find some video clips related to this receipe below.monkfish stir fry350g monkfish or other firm white fish skinned and trimmed juice of 1 lemon 2 tbsp hot red pepper oil or a few shakes tabasco and 2 tbsp olive ail 1 tb
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| Pie s 4U
Cooking receipe to make Orange Cooler Pie under category Pie s 4U. You may find some video clips related to this receipe below.Orange Cooler Pie Delicious summertime dessert. Ingredients:
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Cooking receipe to make daube of beef under category General Recipes. You may find some video clips related to this receipe below.
daube of beef
1.5 kg stewing beef cut into large cubes
500ml red wine (preferably provencal)
5 garlic cloves peeled and chopped
4 large sprigs of thyme a small bunch of parsley stalks and leaves
2 large strips of orange peel
3 celery stalks chopped
3 tbsp olive oil
125g streaky bacon chopped
2 onions peeled chopped
300 ml beef stock hot
2 tbsp brandy
2 heaped tbsp unstoned black olives (preferably nicoise)
Two days before cooking place the beef in a bowl with the wine 2 garlic cloves 2 thyme sprigs the parsley stalks (roughly chopped) 1 strip of orange peel and 1 celery stalk.
Cover and refrigerate ovemight.
Next day rernove the beef and pat dry on kitchen pepper.
Strain the marinade over a jug reserving the liquid.
Heat 2 tbsp oil in a large flameproof casserole and gently fry the bacon onions 3 garlic cloves and 2 celery straws for 10 minutes then remove with a slotted spoon.
Add the remaining 1 tbsp oil to the casserole and brown the beef in 2 batches then return the bacon and vegetables to the casserole with the marinade and the stock.
Season generously with salt and pepper and bring to the boil.
Add the brandy 2 sprig of thyme 1 strip of orange peel and the olives. Cover tightly (place a sheet of foil under the lid if the seal is not tight enough) and place in a preheated oven (140C/275F/Gas Mark 1) for 3 hours stirring once.
Leave to cool then cover and refdgerate.
Next day scrape off the surface fat and bring to room temperature. Cover the casserole and reheat in a medium oven (180C/350F/Gas Mark 4) for about 45 minutes until piping hot; altematively reheat gently on the stove.
Sprinkle with chopped parsley and serve with pappardelle or mashed potatoes enriched with olive oii.
If possible start 2 days before to marinate the meat and allow for reheating.
Serves 6
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