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Broccoli-Ham Soup Recipe
| Soups
Type: Broccoli-Ham Soup Free Cooking Recipe - Soups Outstanding! Ingredients / Directions 1/4 cup(s) chopped onion3 tbsp butter or margarine1/4 cup(s) all-purpose flour1 1/2 teaspoon instant chicken bouillon granules1/2 teaspoon dry mustard1/2 teaspoon dried thyme crushed 1/8-teaspoon
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sweet potato and peanut bhajis
| General Recipes
Cooking receipe to make sweet potato and peanut bhajis under category General Recipes. You may find some video clips related to this receipe below.sweet potato and peanut bhajis2 medium sweet potatoes finely sliced then sliced into matchsticks 1 large red onion halved lengthways and sliced lengthway
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orange frost Recipe
| Miscellaneous
Type: orange frost Free Cooking Recipe - Miscellaneous It's alright! Ingredients / Directions 1 ? cup(s)s Cool Whip Lite Toppingthawed1 can (6oz) frozen orange juice concentrate1 can (6oz) water1 ? cup(s)s crushed ice Directions:Place all ingredients in blendercover and blend 1 minut
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glazed onions
| General Recipes
Cooking receipe to make glazed onions under category General Recipes. You may find some video clips related to this receipe below.glazed onionsladenis12 button onions peeledpinch caster sugar Salt and pepper50g butter50ml demi glace (qv)Place the onions sugar salt and pepper in a saucepan and just c
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Cooking receipe to make heaven and earth duck under category General Recipes. You may find some video clips related to this receipe below.
heaven and earth duck with quince and nut couscous
6 duck legs
salt and pepper
2 tsp paprika
1 1/2 tsp ground mace
1 tbsp clear honey
3 tbsp olive oil
40g buffer
2 onions halved and sliced
4 tbsp moroccan spice paste (qv or use a bought one)
1/2 chicken stock cube
2 tbsp unsalted blanched cashew nuts
1 1/2 pack semi dried plums
pinch saffron filaments (optional)
700g young parsnips peeled
700g young turnips peeled
700g salsify (optional) peeled and put into lemon juiced water to prevent browning
400g couscous
3 tbsp pine nuts lightly toasted in a dry frying pan
fresh mint leaves roughly torn to serve
quince cheese (optional) cut into cubes to serve
Put the duck legs in a roasting tray rub with salt and pepper paprika mace and honey
and roast in a 190C/375F/Gas Mark 5 oven for 45 minutes.
Using a very large shallow ovenproof casserole pan (with lid) sweat the onion in the olive oil and butter until soft season add the spice paste and fry for a further 2 minutes.
Add 1 litre of water the 1/2 stock cube nuts dried fruit and saffron (if using).
Stir and bring to a simmer.
Add the peeled roots to the pan and place the duck legs on top the duck should be sitting just above liquid level.
Return to a simmer cover and place in a 1800/350F/Gas Mark 4 oven and cook for 80 minutes.
Put the couscous in a bowl with the pine nuts season mix and level off.
When the duck is cooked scoop out two ladles of the juices and pour over the couscous.
Then pour over just enough boiling water to
cover the grains.
Leave for 5 minutes then fluff through with a fork.
Distribute the couscous between four deep plates top with roots the contents of the casserole pan mint leaves small cubes of quince cheese and the duck.
Alternatively serve everything separately and let everyone help themselves.
Roasting the duck legs before adding them to the pot gets rid of excess fat crisps the skin and turns them a rich mahogany brown (this can be done the day before). Slow braising makes the meat melting and succulent. The root vegetables infused with spice and the sharp plums are good with the duck. Semi dried plums available at Waitrose)
Serves 6
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