easter biscuits
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Cooking receipe to make easter biscuits under category Aga Recipes. You may find some video clips related to this receipe below.easter biscuits100g plain white flour 50g butter 50g caster sugar 1 egg yolk 1/2 tsp ground cinnamon 25g currantsPlace the butter and sugar in a bowl and cream together unt
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Mint Highball
| Drink Master
Cooking receipe to make Mint Highball under category Drink Master. You may find some video clips related to this receipe below. 2 oz Creme de Menthe (green) Ginger Ale or Club SodaPour into highball glass over ice cubes and fill with ginger ale or club soda. Add a twist of lemon
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Japanese Noodle Salad Japanese cooking recipe
| Japanese
Ingredients 1 (8 ounce) package soba noodles 1 teaspoon salt 1 cup carrot, julienned 1/2 cup red bell pepper, julienned 1 cup edamame (japanese soy bean) 2 cups broccoli, blanched 3 tablespoons rice wine vinegar 3 tablespoons soy sauce 1 tablespoon mirin 1 tablespoon hoisin sauce 1 teaspoo
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seared salmon with lime mustard dressing
| Aga Recipes
Cooking receipe to make seared salmon with lime mustard dressing under category Aga Recipes. You may find some video clips related to this receipe below.seared salmon with lime mustard dressing4 x 150g fresh salmon tail fillets skin on salt and freshly ground black pepper olive oil a few lettuce le
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Cooking receipe to make saffron and lemon butter chicken with pine nut couscous under category General Recipes. You may find some video clips related to this receipe below.
saffron and lemon butter chicken with pine nut couscous
1/2 tsp saffron filament toasted in a dry frying pan for about 30 seronds
190g soft butter
salt and black pepper
4 freerange chicken breasts on the bone skin on
2 onions each sliced crossways into 4 thick rings
2 cloves garlic halved
6 fresh bay leaves
2 tbsp pine nuts toasted in a dry frying pan
1 lemon juiced
300g couscous
500ml chicken stock l
salad and mint leaves to serve
Mash the saffron with the butter and a sprinkling of salt.
Put about 30g to one side then use the rest for the chicken.
Season the chicken breasts all over.
Release the skin at one end of the breast then run your fingers between the meat and the skin to sever all connective membrane.
Stuff portions of saffron butter under the skin and smooth through.
Next gently sweat the onion slices and garlic in the reserved saffron butter until just beginning to soften.
Try to keep the rings in one piece.
Meanwhile line two stackable steaming trays to halfway up the sides with a double thickness of foil and scatter over the bay leaves.
Add the softened onion and toasted pine nuts.
Fit in the saffiron buttered chicken breasts (skin side up) squeeze over the lemon juice.
Loosely gather in the foil to contain everything leaving it open so that the steam can penetrate.
Put the lid on your steamer and steam for 20 minutes.
While the chicken is cooking put the couscous in a bowl and level it off.
Heat the stock season well and pour it over the couscous until the grains are barely covered. Leave to swell for 5 minutes; then fluff with a fork taste and add a touch more salt if necessary.
Keep warm.
When the chicken is cooked pull the meat from the bone and discard the skin:and bones.
Divide the couscousbetween six warmed shallow bowls or plates then share out the onion and meat. Pour over the pine nut arid saffron butter add a sheaf of leaves and serve.
You can make most of this dish in advance. Steam the chicken remove the meat from the bones then put it back in the foil in the steaming tray with all the buttery juices. Simply resteam for about 5 minutes until hot and give the couscous a blast in the microwave.
Serves 6
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