tagliarini con trevise
| General Recipes
Cooking receipe to make tagliarini con trevise under category General Recipes. You may find some video clips related to this receipe below.tagliarini con treviseitalianriver cafe cook book175g pancetta stesa cut into matchsticks2 tablespoons olive oil50g butter2 small red onions peeled and sliced2 t
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Martini Steak Recipe
| Barbecue
Type: Martini Steak Free Cooking Recipe - Barbecue All good! Ingredients / Directions 3 tablespoons gin2 tablespoons vegetable oil1 tablespoon dry vermouth2 cloves garliccrushed1/2 teaspoon dried basil1/2 teaspoon dried marjoram1/4 teaspoon saltDash Angostura bitters (optional)4 (5 ou
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plums in sloe gin
| General Recipes
Cooking receipe to make plums in sloe gin under category General Recipes. You may find some video clips related to this receipe below.plums in sloe ginTo make sloe gin:Prick 500g sloes all over and place in a jar with 500mi gin and 65g sugar. Once sealed the jar should be shaken occasionally to diss
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Pendennis Toddy
| Drink Master
Cooking receipe to make Pendennis Toddy under category Drink Master. You may find some video clips related to this receipe below. 1 cube Sugar 1 tsp Water 2 oz Bourbon Muddle cube of sugar with water in sour glass. Fill with ice, add Bourbon, and stir. Decorate with two slices of lemon.
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Cooking receipe to make quail pie under category General Recipes. You may find some video clips related to this receipe below.
quail pie
ladenis
4 large whole quails 4
2 slices white bread crusts removed
200g foie gras
200g button mushrooms
200g smoked bacon
knob of butter
50ml brandy
50ml madeira
150ml demi glace (qv)
10 juniper berries
30 green peppercorns
salt and pepper
1kg puff pastry
1 egg beaten
Debone and skin the quails.
Cut the meat into 2.5cm cubes.
Cut the bread into 2.5cm dice.
Cut the foie gras into 2.5cm dice.
Combine the quail meat bread and foie gras in a bowl.
Clean and destalk the mushrooms and cut into quarters.
Dice the bacon into 1cm cubes.
Saute the mushrooms and bacon in the butter in a frying pan until golden.
Drain on kitchen paper.
In a saucepan bring to the boil the bandy madeira and demiglace and reduce until the sauce becomes click and strongflavoured.
Remove from the heat and leave to cool.
Add the mushrooms bacon and quail meat mixture to the cooled liquid.
Blend the juniper berries and green peppercorns to a fine powder and add to the mixture.
Season with salt and pepper and stir well ensuring all ingredients are well combined. Refrigerate for one hour.
Using a 7.5cm ice cream scoop pack the scoop tighdy with the mixture and make as many balls as the mixture will allow (approximately 45).
Refrigerate until set.
Roll out the puff pastry to an even 5mm thickness.
Cut out an equal number of 12.5cm and 15cm circles.
This quantity should make 4 of each.
Use the smaller circles for the base and place a ball of quail mixture on each one.
Cover each ball with the larger circle stretching it slightly and pressing around the edges to seal.
Place in the refrigerator to rest for about 10 minutes then brush with the egg.
Using the back of the tlp of a small knife etch each pie making sure the pastry is not pierced. Use a large fluted cuner to trim the pastry.
Bake in the oven preheated to 220
