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chilli mash
| General Recipes
Cooking receipe to make chilli mash under category General Recipes. You may find some video clips related to this receipe below.chilli mash900g potatoes unpeeled 50g butter 150ml hot milk salt and pepper1 tbsp mustard seeds2 tbsp olive oil3 finely chopped spring onions 2 seeded and chopped green chi
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Tea - Liquorice tea
| Teas 2
Cooking receipe to make Tea - Liquorice tea under category Teas 2. You may find some video clips related to this receipe below.Indian Liquorice Tea (Mulethiwali Chai)2 small pieces liquorice root 2 cm piece ginger bruised750 ml water 2 Indian teabags Sugar Milk Add the liquorice and the ginger to th
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Herbed Bread Chips Recipe
| Appetizers
Type: Herbed Bread Chips Free Cooking Recipe - Appetizers This is a good one! Ingredients / Directions 1 (1 pound) loaf French bread 1/2 cup(s) buttermelted 1 teaspoon McCormick? Garlic Powder 1 teaspoon McCormick? Parsley Flakes 1 teaspoon McCormick? Rosemary Leaves 1 teaspoon McCorm
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Equal?''s Cranberry Sauce Recipe
| Thanks Giving
Type: Equal?''s Cranberry Sauce Free Cooking Recipe - Thanks Giving All good! Ingredients / Directions 2 cup(s)s fresh or frozen cranberries 2/3 cup(s) water 2/3 cup(s) Equal? Spoonful* Combine cranberries and water in medium saucepan. Bring just to boiling; reduce heat. Boil gentlyun
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Cooking receipe to make grilled mackerel (or salmon) with sweet soy sauce under category General Recipes. You may find some video clips related to this receipe below.
grilled mackerel (or salmon) with sweet soy sauce
You may cook mackerel or salmon fillets in this way or even whole eels that have been split open.
The japanese like to skewer their fish before it is grilled.
The reason is simple and practical: it is much easier to turn the fish over with the help of skewers.
If you want both sides of the fish browned and glistening with the glaze of the sauce there is no better way to do it and it is the only way to make the skin crisp.
There are a few poi nters here which might prove usefuI .
In order to prevent the fish from falling off the skewers while it is being cooked the skewering must always be done against the grain.
Push the skewers into the flesh just under the skin.
Also let the skewers fan out so that the handles are all close together but the tips are quite separated.
This way you will be able to hold all the handles with one hand when the fish needs to be turned.
The japanese like to salt fatty fish before setting it to grill.
This draws out excess water and firms up the flesh.
You may grill this fish over charcoal outdoors or cook it indoors under your kitchen grill .
2 tbsp coarse sea salt
750glkg unskinned mackerel or salmon fillets
sweet glazing sauce (qv)
12 tbsp vegetable oil
ginger shreds in sweet vinegar (qv)
From the height of about 30cm sprinkle half the salt on one side of the fish pieces. (This ensures an even sprinkling. )
Turn the fish over and do the same on the other side.
Set aside for 15 minutes and then wash off the salt.
Pat the fish dry and put it into a large bowl.
Pour cold sweet glazing sauce over it.
Mix well so that the sauce covers both sides of the fish.
Leave it to marinate for one hour.
Preheat the grill.
If you can control the heat keep it at mediumhigh.
Lift the fish pieces out of the marinade (Save the marinade sauce.)
Put between three and five skewers into each piece of fish depending on its size.
Lightly oil the grill rack and place it about 13cm from the heat source.
Grill the fish skin side down until it is mediumbrown.
Turn the fish over carefully and grill it until the second side is light brown.
Brush this second side with some of the remaining marinade and continue to grill until the fish is glazed and brown.
To serve lift the fish out and serve with ginger shreds in sweet vinegar s
serves 4
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