pigeon and plum casserole
| Aga Recipes
Cooking receipe to make pigeon and plum casserole under category Aga Recipes. You may find some video clips related to this receipe below.pigeon and plum casserole25g butter 1 tbsp vegetable oil 4 pigeons dressed 2 tsp flour 1 medium onion skinned and chopped 2 cloves 1 bouquet garni150mI port 450g
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turnip and walnut puree
| General Recipes
Cooking receipe to make turnip and walnut puree under category General Recipes. You may find some video clips related to this receipe below.turnip and walnut puree455g turnips peeled85g butter or margarine60g walnuts finely choppedSalt and pepperGround nutmeg to tasteCut the turnips into evensized c
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Tequila Sunrise
| Drink Master
Cooking receipe to make Tequila Sunrise under category Drink Master. You may find some video clips related to this receipe below. 2 oz Tequila 4 oz Orange Juice 3/4 oz GrenadineStir tequila and orange juice with ice and strain into highball glass. Add ice cube
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Peach Crisp Deluxe Recipe
| Pies And Pastries
Type: Peach Crisp Deluxe Free Cooking Recipe - Pies And Pastries All good! Ingredients / Directions 4 to 5 slicespeeled fresh peaches1 tablespoon lemon juice1/2 cup(s) granulated sugar1/2 cup(s) graham cracker crumbs1/2 cup(s) slivered almonds or pecans2 tablespoons butter1 teaspoon c
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Cooking receipe to make picalilli under category General Recipes. You may find some video clips related to this receipe below.
picalilli
750g runner beans cut into bite sized pieces
250g cauliflower divided into small florets
300g carrots cut into medium thick slices
250g gooseberries topped and tailed
250g honeydew melon cut into cubes
200g seedless grapes
125g salt
400g yellow mustard seeds
1 litre spiced vinegar
l tbsp spiced turmeric
Put all the vegetables and fruit into a large glass bowl.
Cover with cold water and add 100g of the salt; mix well until dissolved then weight down and leave to stand for 24 hours.
The next day coarsely grind the mustard seeds in a spice mill or coffee grinder.
Drain the vegetables and fruit rinse under cold running water and drain well.
Taste; if too salty cover with cold water and leave to soak for 10 minutes rinse and drain again.
Add the ground mustard seeds and mix well.
Put the spiced vinegar turmeric and remaining salt in a non corrosive pan.
Bring to the boil skim well and boil rapidly for 10 minutes.
Pour over the vegetables and fruit and mix well.
Pack the piccalilli into hot sterilised jars then seal.
The pickle is ready to eat immediately but improves with keeping.
I used frozen gooseberries and bought the spiced vinegar from the grocers but you could make your own. Simply boil white wine vinegar with a bag of spices (peppercorns mustard seeds cloves and chillies) and a bay leaf or two for 10 minutes. Cool and strain into bottles. Yield: about 3kg
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