roasted vegetable ciabatta
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Cooking receipe to make roasted vegetable ciabatta under category Aga Recipes. You may find some video clips related to this receipe below.roasted vegetable ciabattavegetarian1 small aubergine salt and freshly ground black pepper olive oil 100g chestnut mushrooms coarsely sliced 1/2 head of fennel t
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Sweet Red Bean Porridge
| Cyber Kuali
Cooking receipe to make Sweet Red Bean Porridge under category Cyber Kuali. You may find some video clips related to this receipe below.Sweet Red Bean PorridgeIngredients:
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Salmon and Seaweed Sushi Japanese cooking recipe
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| Fish And Seafoods
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Cooking receipe to make partridge wrapped in prosciutto under category General Recipes. You may find some video clips related to this receipe below.
partridge wrapped in prosciutto
Pernice con prosciutto
italian
river cafe cook book
6 partridges plucked and cleaned
sea salt and freshly ground black pepper
6 fresh thyme sprigs
6 large slices prosciutto
100g dried porcini mushrooms reconstituted (qv)
olive oil
1 garlic cloves peeled and chopped
300ml red wine
300g freshly cooked wet Polenta (qv)
50g butter
150g parmesan freshly grated
Season the partridges inside and out and put the thyme sprigs in the cavities.
Place the prosciutto slices over the breast and legs of the birds and tie on with string.
Drain the soaked porcini straining and reserving the liquid.
Rinse the porcini well under cold running water.
Heat 2 tablespoons olive oil in a small frying pan and gently cook the garlic until light brown along with any remaining thyme leaves and the porcini.
Fry for a further minute then add about 300ml of the strained porcini liquid.
Continue to simmer gently adding more liquid if necessary until the mushrooms are tender and there are no juices left about 15 minutes.
Pre heat the oven to 220240C/450475F/Gas 89.
In a large roasting pan heat 2 further tablespoons of oil and brown the birds on each side on top of the stove.
Roast in the very hot oven for 10 minutes then turn the birds over.
Add the mushrooms and half the wine.
Return to the oven for a further 5 10 minutes depending on how rare vou like your birds.
Stir 50g of the butter and 75g of the Parmesan into the polenta.
To serve spoon the polenta on to warm plates then place a partridge on top with some of the porcini.
Deglaze the pan quickly with the remaining wine and butter.
Season then nour over the bird and polenta.
Sprinkle with the remaining Parmesan.
Serves 6
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