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roast chicken with apple gravy
| Aga Recipes
Cooking receipe to make roast chicken with apple gravy under category Aga Recipes. You may find some video clips related to this receipe below.roast chicken with apple gravy1.4 kg ovenready chicken Sage and onion stuffing:1 tbsp oil 75g onion peeled and roughly chopped 125g pork sausage meat 1 tbsp
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Chicken Cheddar Tortellini Recipe
| Pasta
Type: Chicken Cheddar Tortellini Free Cooking Recipe - Pasta Yes! Ingredients / Directions 9 oz. fresh tortellini stuffed with three cheeses 1 cup(s) or 4 oz. shredded Cheddar cheese 4 tbsp. margarine 4 bonelessskinless chicken breast halves 1/4 cup(s) onionchopped 1 tbsp. (2 cubes) g
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mushroom sauce
| General Recipes
Cooking receipe to make mushroom sauce under category General Recipes. You may find some video clips related to this receipe below.mushroom sauceitalian2 tablespoons olive oil20g streaky bacon diced1/2 onion finely chopped1 small clove garlic finely chopped1 teaspoon flour150ml dry white wine1 teasp
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Pineapple Upside down Cake Recipe
| Cakes
Type: Pineapple Upside down Cake Free Cooking Recipe - Cakes Good stuff! Ingredients / Directions 2 ? c cakeflour 1 c sugar ? c pineapple juice 1 t vanilla 8 pcs. eggs 1 can pineapple slice 1 t baking powder ? c oil ? c raisins ? c brown sugar Assemble all needed tools and ings. Sift
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Cooking receipe to make pumpkin risotto under category General Recipes. You may find some video clips related to this receipe below.
pumpkin risotto
risotto di zucca
italian
carluccio
2 tablespoons oiive oil
90g butter
4 sprigs rosemary 2 finely chopped ond 2 whole
1 garlic clove whole
600g pumpkin flesh chopped info very small chunks
300g carnaroli rice
1 small onion finely chopped
1L chicken stock
50g Parmesan
salt and freshly ground black pepper
In a pan heat the oil and a third of the butter add the sprigs of rosemary garlic and the pumpkin.
The pumpkin will automatically exude some liquid and so no water needs to be added.
Cook for about 20 minutes or until the pumpkin softens and dissolves.
Remove the rosemary sprigs and garlic clove.
In another large pan heat half the remaining butter and fry the onion gently until soft add the rice and Stir fry for a few minutes.
Add a little of the chicken stock and then the pumpkin mixture.
Add more stock until it is all used and absorbed by the rice stirring from time to time to avoid sticking to the pan.
Take off the heat and beat in the remaining butter and the Parmesan and sprinkle with the chopped rosemary.
If you have a spare pumpkin deseed warm inside with hot water drain fill with the risotto and serve.
This recipe comcsftom the Hotel Cipriani in Venice a very welcoming place though rather pricey! Its food unlike that at many other international hotels reflects local eating habrts something I very much approve of. The pumpkin is very much undergoing a revival at the moment and Renato Piccolatto the hotels chef cooks this wondeful risotto which is as appealing to the eye as it is to the palate. It is very simple to make but like all simple and delicate things requires a little attcntion. Pumpkins are now widely available and can even be bought in chunks.
Serves 4
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