Peachy Cola Beef Roast Recipe
| Meats
Type: Peachy Cola Beef Roast Free Cooking Recipe - Meats Simply good! Ingredients / Directions 1 (5 to 6 pound) beef roast1 (1.3 ounce) package dry onion soup1 (4 ounce) jar peach or apricot jamSalt and pepper to taste12 ounces cola soda Place aluminum foil in a 6-quart roaster pan. P
[ read more ]
pullao rice
| General Recipes
Cooking receipe to make pullao rice under category General Recipes. You may find some video clips related to this receipe below.pullao rice 340g dry basmati rice2 tbs ghee or vegetable oil1 tbs ground almond. 2 star aniseeds1/2 tsp fennel1/2 tsp black cumin5 cm piece cinnamon1 black cardamom4 cloves
[ read more ]
Golden Gate Roll Sushi Japanese cooking recipe
| Japanese
Ingredients 1/2 sheet toasted nori 1/3 cup cooked sushi rice 1 ounce very fresh sashimi-grade tuna 2 tablespoons tobiko (flying fish roe) (optional) 2 pieces peeled English cucumbers ((3 inch matchstick pieces) 2 pieces ripe avocados ((3 inch wedges) 1/2 tablespoon toasted sesame seeds 1 tabl
[ read more ]
Pot Roast w/Creamy Mushroom Sauce
| Christmas Recipes
Cooking receipe to make Pot Roast w/Creamy Mushroom Sauce under category Christmas Recipes. You may find some video clips related to this receipe below.Recipe By : "Mabel Hoffman[tubepress mode='tag', tagValue='Pot Roast w/Creamy Mushroom Sauce']
[ read more ]
Cooking receipe to make salad of poached guinea fowl with fresh figs under category General Recipes. You may find some video clips related to this receipe below.
salad of poached guinea fowl with fresh figs
ladenis
500ml chicken stock
200ml madeira
2 sprigs fresh tarragon
100g foie gras trimmings
4 guinea fowl breasts
salt and pepper
2 artichoke hearts cooked
4 ripe figs
40g sugar
100ml water
juice of a lemon
200ml dressing for poached guinea fowl (below)
100ml truffle oil
1 tspn sherry vinegar
a few fresh chives chopped to garnish
Make a poaching liquid with the stock madeira tarragon and foie gras trimmings.
Season the guinea fowl breasts with salt and pepper add to the stock and poach for about 20 minutes then remove from the heat.
Allow the breasts to cool in the liquid.
Cut each artichoke heart in half then cut each half into 3 rounded slices.
Poach the figs in the sugar water and lemon juice for a few minutes.
Remove the skin from each breast and cut the meat into 3 thin slices.
Lay the shces on a baking tray and cover with the dressing.
Place in the oven preheated to 180C/350F/gas mark 4 for 2 to 3 minutes until warm.
Season the artichoke slices with the truffle oil sherry vinegar salt and pepper.
presentation:
Alternate slices of artichoke and guinea fowl on each plate.
Surround with the figs.
Garnish with the chives.
dressing for poached guinea fowl
400 ml demi glace (qv)
2 finely diced shallots
1 clove garlic thinly sliced
50ml orange juice
100ml oil
10ml white wine vinegar
salt and pepper
50g dijon mustard
2 fresh sage sprigs
Bring the demi glace to the boil reduce by half and then add all the other ingredients.
Leave to infiuse for 10 to 15 minutes then pass through a fine sieve
Serves 4 as a starter
[tubepress mode=’tag’, tagValue=’salad of poached guinea fowl with fresh figs’]
