farmers salad
| General Recipes
Cooking receipe to make farmers salad under category General Recipes. You may find some video clips related to this receipe below.farmers salad1 iceberg or other crisp heart lettuce 2 slices white bread 2 tbsp oil 55g crumbly blue cheese (stilton gorgonzola or roquefort)For the dressing:2 tbsp wine
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Shamrock Silk Pie
| Pie s 4U
Cooking receipe to make Shamrock Silk Pie under category Pie s 4U. You may find some video clips related to this receipe below.Shamrock Silk Pie What a way to celebrate St Patrick[tubepress mode='tag', tagValue='Shamrock Silk Pie']
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Beef Salpicao (Naomi''s Version) Recipe
| Special Filipino Delicacies
Type: Beef Salpicao (Naomi''s Version) Free Cooking Recipe - Special Filipino Delicacies Wow! Ingredients / Directions # 250 grams beef tenderloin (cut into chunk cubes)# 2 tablespoons garlic (minced)# Pinch of salt & pepper# Pinch of paprika# 2 tablespoons oyster sauce# 2 tablespoons
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vegetable couscous with harissa
| Aga Recipes
Cooking receipe to make vegetable couscous with harissa under category Aga Recipes. You may find some video clips related to this receipe below.vegetable couscous with harissa350g qulck cook couscous 40g butter 2 small onions peeled and quartered 2 garlic cloves crushed 1 bunch of baby fennel trimme
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Cooking receipe to make snails in chablis under category General Recipes. You may find some video clips related to this receipe below.
snails in chablis
Escargots a la chablisienne
At the Waterside Inn and La Gavroche we use snails which we have bottled ourselves
Since preparing fresh snails is a Iengthy and tedious business we recommend that you use precooked snails although these will never be as tender or their flavour as full as those you prepare yourself
6 dozen snails preferahly homebottled or tinned
6 dozen snail shells
300ml Chablis
2 shallots very finely chopped
1 small houquet garni
1 unpeeled garlic clove
250g butter at room temperature
75g garlic very finely chopped
20g parsley chopped
a small pinch of nutmeg
2 tablespoons marc de Bourgogne (Optional)
8g teaspoons fine salt
freshly ground pepper
50g fresh breaderumbs
In a saucepan heat the Chablis with half the shallots the bouquet garni and the unpeeled garlic clove.
Boil for 5 minutes add the snails and simmer for 5 minutes.
Season lightly with salt and pepper lift out snails and place in a bowl.
Reduce cooking liquid by half remove thc bouquet garni and garlic then pour the liquid over the snails mix with a spatula and set aside.
Cut the butter into small piecs place in a bowl and work with a spatula until soft.
Add the chopped garlic the remaining shallots parsley nutmeg marc de bourgogne salt and pepper and work together.
Preheat the oven to gas 9 240C 475F
Put a small piece of snail butter in each shell add a snail then some more butter.
Arrange the snails in the dishes and sprinkle each one with a few breadcrumbs.
Cook in the very hot oven for 35 minutes until tlhe butter is bubbling.
Serve immediately with soft bread to mop up the sauce.
Note
The shells can be stuffed the night before and kept in the fridge.
When hazelnuts are in season we grill them chop them finely and add them to the butter.
They add a crunchy texture and special flavour.
serves 56
preparation time 40 minutes
cooking time 35 minutes
equipment six 12 goove snail dishes or 12 six groove snail dishes
6 snail tongs and forks
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