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| Everyday Recipes
Cooking receipe to make White Chocolate Strawberry Pie under category Everyday Recipes. You may find some video clips related to this receipe below.White Chocolate Strawberry Pie1 9-inch pie crust1 2/3 cups milk1 teaspoon unflavored gelatin1 3-ounce package vanilla pudding and pie filling mix, not i
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stir fried vegetables
| Aga Recipes
Cooking receipe to make stir fried vegetables under category Aga Recipes. You may find some video clips related to this receipe below.stir fried vegetables4 tbsp oil 2 garlic cloves peeled and crushed 25mm piece fresh root ginger peeled and sliced 2 fresh chillies seeded and chopped (optional) 125g
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Sesame Shrimp Toasts Recipe
| Vegeterian
Type: Sesame Shrimp Toasts Free Cooking Recipe - Vegeterian It's ok! Ingredients / Directions Preparation - 10 minutescooking time - 5 minutes 6 oz cooked peeled shrimp 3/4 inch piece fresh ginger rootgrated 1 garlic clovechopped 1 egg white 2 teaspoon cornstarch 1/4 teaspoon Chinese
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| General Recipes
Cooking receipe to make spicy chicken in foil under category General Recipes. You may find some video clips related to this receipe below.spicy chicken in foilsesame oil4 boneless chicken breastssalt and ground blackpepper1 onion finely chopped2 cloves garlic finely chopped2oz baby spinach leaves4 g
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Cooking receipe to make fricassee of monkfish with fresh lime and ginger under category General Recipes. You may find some video clips related to this receipe below.
fricassee of monkfish with fresh lime and ginger
700g monkfish boned and skinned ask the fishmonger to do this for you
225ml) double cream
50g butter
Grated zest and juice of 2 fresh Iimes
50g finely grated fresh root ginger
Salt and freshly milled black pepper
Cayenne pepper
110g each of carrots courgettes and turnips (all of them cut into thin 5cm strips 5cm thick)
1 teaspoon butter
The idea of this recipe is to serve the fish on a bed of colourful strips of vegetables: these should be al dente (that is cooked but still crisp to bite).
The best way to achieve this is to have ready a 2.5 Iitre saucepan three quarters full of
simmering salted water.
Then while you are making the sauce for the fish drop the prepared vegetables into the boiling water bring back to the boil and then simmer for exactly 2 minutes: drain them in a colander and cover with a cloth to keep warm.
First then cut the monkfish into fine goujons (little strips about 4 cm long and 5 mm wide.
Season them with salt freshly milled pepper and a couple of pinches of cayenne.
Now heat the butter in a large frying pan and when it begins to foam add the pieces of monkfish tossing them gently around the pan.
When they all have a nice pale golden colour remove them from the pan and keep warm. Next add the fresh lime juice and zest and grated ginger to the pan and stir them around to distribute evenly and mix with the butter in the pan.
At this stage pop the prepared vegetables into the pan of boiling water (see above) and then return to the sauce.
Pour the cream into the lime juice mixture and mix well then continue to cook until it has reduced to a good sauce consistency.
Taste and season as required and return the fish to the sauce.
Melt a knob of butter in a pan and toss the drained strips of vegetable in it to give a nice glaze then arrange them on 4 warmed plates.
Spoon the fish on to each base of vegetables coat it with the sauce and serve immediately.
Serves 4
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