RECIPES. by Richard Cunningham BELMOND.COM
|
|
- Rodger Spencer
- 5 years ago
- Views:
Transcription
1 RECIPES by Richard Cunningham
2 STARTER WILTSHIRE WHITE ONION SOUP PREPERATION TIME Preparation time 20 minutes Cooking time 45 minutes INGREDIENTS FOR THE WHITE ONION SOUP 1kg/35oz Wiltshire white onions, sliced 75g/2.7oz unsalted butter 150ml/5fl oz white wine (any good drinking wine) 800ml/27fl oz chicken (or vegetable) stock 150ml/5fl oz crème fraîche 3 sprigs of thyme Sea salt and ground black pepper
3 PREPARATION METHOD 1/ In a heavy-bottomed saucepan melt the butter over a low heat. Add the sliced onions, sprigs of thyme and two good pinches of sea salt and sweat the onions for around 30 minutes. Stir regularly to make sure the onions do not begin to caramelise and darken this will tarnish the colour of your soup. After 30 minutes they should look translucent, silky and soft. Pour over the wine, increase the heat and simmer until the liquid has reduced by half. Add the chicken or vegetable stock and bring to a simmer, then cook over a low heat for 10 minutes. Remove the thyme sprigs. For a chunkier, more rustic soup add the crème fraîche and stir, leaving the onions in. For a smoother soup purée the mix in a blender with the crème fraîche. Season with a few pinches of ground black pepper and serve with fresh, rustic bread and butter.
4 MAIN COURSE RHUG ESTATE BRAISED LAMB SHOULDER AND HERB- CRUSTED RUMP OF LAMB WITH CAPONATA, WILTED CURLY KALE, SWEET POTATO DAUPHINOISE AND RED WINE SAUCE PREPERATION TIME Preparation time 60 minutes Cooking time (in total) 200 minutes INGREDIENTS FOR THE HERB-CRUSTED LAMB 4 x 200g/7oz lamb rumps 200g/7oz brioche 50ml/1.7fl oz olive oil Rosemary Flat-leaf parsley Salt and ground black pepper Small jar of Dijon mustard FOR THE SWEET POTATO DAUPHINOISE 300g/10.5oz sweet potatoes 300g/10.5oz potatoes 400ml/13.5fl oz double cream (or low-fat crème fraîche) 200ml/7fl oz semi-skimmed milk 3 garlic bulbs (puréed) Salt and cracked black pepper FOR THE RED WINE SAUCE 500ml/17fl oz red wine (full-bodied, such as Merlot or Shiraz) 2 sprigs of thyme 2 cloves of garlic 1 shallot 200ml/7fl oz veal or vegetable stock FOR THE CAPONATA 500g/17oz aubergines, diced (1cm cubes) 500g/17oz courgettes, diced (1cm cubes) 1 tbsp capers, soaked, drained and chopped 1 large onion, chopped 1 tbsp sugar 1 tbsp white wine vinegar 400g/14oz chopped tomatoes 40g/1.4oz tomato paste 40g/1.4oz sundried tomato paste FOR THE RHUG ESTATE BRAISED LAMB SHOULDER 1 small Rhug Estate lamb shoulder (ask your butcher for it to be boned, rolled and tied) 1 tbsp olive oil Salt and pepper Rosemary Thyme 250ml/8.5fl oz lamb stock 5 shallots (halved) FOR THE WILTED CURLY KALE Kale Pinch of salt and pepper
5 PREPARATION METHOD 1/ For the braised lamb shoulder, pre-heat your oven to 140C/275F/gas 1. Score the lamb lightly with a sharp knife. Chop the thyme and rosemary and combine with the olive oil and a few pinches of salt and pepper. Rub the mixture into the shoulder. Put the halved shallots in a casserole dish and place the shoulder on top of these, then add the stock. Cover tightly and cook for 3 hours. Increase the oven temperature to 180C/350F/gas 4 and remove the lid to allow the lamb to roast for another minutes until brown. Remove the lamb from the casserole dish and allow it to rest for a few minutes. Remove the string and carve, putting the slices onto a plate. 2/ You can make the dauphinoise in advance and reheat it before you serve. Preheat your oven to 200C/400F/gas 6. In a saucepan, bring the double cream (or crème fraîche), milk and garlic to the boil. Peel all the potatoes and slice thinly, with a mandolin if you have one. Put the sauce and the sliced potatoes into a larger pan and add the salt and pepper. Slowly bring to the boil over a medium heat, stirring the potatoes so they do not stick to the bottom. Once boiled, transfer the mixture to a deep baking tray, ensuring the potatoes are layered. Bake in the oven for 45 minutes until the potatoes are golden on top. 3/ The red wine sauce can also be made in advance and warmed through before serving. Heat the wine, shallots, garlic and herbs in a saucepan on a medium heat until the liquid reduces by a third (should take around 5 minutes). Add the veal or vegetable stock and continue reducing until the sauce has thickened. Sieve before serving. 4/ To prepare the caponata, place the diced aubergines and courgettes onto a baking tray, sprinkle on a little olive oil, salt and pepper and cook in the oven on 200C/400F/gas 6 for minutes. Meanwhile, in a separate saucepan, lightly fry the diced onions until they begin to colour. Add the chopped tomatoes, sun-dried tomato paste, tomato paste and capers. In a separate dish, mix the white wine vinegar with the sugar until all the sugar has dissolved. Add the vinegar to the chopped tomato base along with the roasted vegetables. Simmer gently for around 5 minutes to allow the flavours to infuse, stirring regularly to prevent the caponata from burning.
6 PREPARATION METHOD 5/ For the herb-crusted lamb rumps, pre-heat the oven to 210C/425F/gas 7. Place the brioche, olive oil and herbs in a food processor until they form a breadcrumb mix. (You will get a finer mix if the brioche is a couple of days old; alternatively use white bread.) Score the fat on the rumps and then seal them in a hot pan with a little oil and butter. Season with salt and pepper and colour each side until golden brown. Remove from the pan and place on an oven tray. Brush the fatty side of the rumps with mustard and then pat on the breadcrumb mix, ensuring a nice, even coating. Cook in the oven for minutes according to your preference rosy pink will give the most flavour. Before serving, rest the meat for half the cooking time. 6/ When you are ready to assemble the dish, prepare the kale garnish (spinach can be used in place of kale). To wilt the kale, boil a pan of water, add a sprinkle of salt and pepper and then put in the kale for around 2 minutes, keeping the vibrant green colour. Remove from the water with a sieve or strainer and serve. 7/ To serve, carefully slice each rump into three pieces, without disturbing the crust, to show off the ruby-red colour of the lamb. Place a heaped spoonful of caponata on the plate and lay the rump on top. Arrange the other components on the plate and pour over the red wine sauce aim to cover the shoulder as it will enhance the flavours, but avoid the rump as it will spoil the herb crust.
7 MAIN COURSE FRIVOLITY OF PORK: BRAISED BELLY AND TENDERLOIN OF PORK WITH WILTED SPINACH, BLACK PUDDING MASH AND TOMATO & BLACK OLIVE SAUCE PREPERATION TIME Preparation time 90 minutes plus 5-6 hours to press the pork belly Cooking time 180 minutes INGREDIENTS FOR THE PORK BELLY 600g/2.1oz boneless pork belly, skin on Bunch of thyme 1 garlic bulb White wine (1/3 bottle) Salt and black pepper Olive oil FOR THE TOMATO AND BLACK OLIVE JUS 500ml/17oz red wine 2 sprigs of thyme 2 cloves of garlic 1 shallot 200ml/7fl oz veal (or vegetable) stock 2 beef tomatoes 50g/1.6oz black olives, finely chopped/diced FOR THE PORK TENDERLOIN 500g/17.6oz pork tenderloin 4 sage leaves 4 slices of Parma ham FOR THE BLACK PUDDING MASH 6 Maris Piper potatoes 1 small black pudding ring, finely diced 50ml/1.7oz double cream 50g/1.7oz butter Salt and pepper FOR THE SPINACH 500g/17.6oz baby leaf spinach Salt and pepper
8 PREPARATION METHOD 1/ For the pork belly, pre-heat the oven to 190C/375F/gas 5. Pat the pork with kitchen roll to remove any excess moisture. Carefully score the skin with a sharp knife. Drizzle olive oil over the meat and season with salt and pepper, rubbing it into the skin. Slice the garlic bulb into 3 or 4 pieces and break the sprigs of thyme apart. Arrange these in the bottom of a roasting tray and pour in the white wine. Place the pork belly on top of the garlic and thyme, then cover the tray tightly with tin foil and put in the oven for 2 hours. When cooked, transfer the pork to a smaller tray and place another tray of the same size on top to flatten the meat out. Weigh down the top tray and place in the fridge to chill for 5-6 hours. Slice the pork into portions, which can then be reheated on a tray lined with greaseproof paper in a pre-heated oven (220C/450F/gas 8) for 10 minutes before serving. 2/ To prepare the tenderloin, slice into 4 pieces and add a sage leaf to each. Wrap in the Parma ham to make a parcel. Heat a little oil in a frying pan and seal off the tenderloin parcels (1-2 minutes each). Season with salt and pepper. Remove and place on an oven tray. Cook for minutes at 200C/400F/gas 6. 3/ For the tomato and black olive jus, place the red wine, chopped shallot, garlic and herbs in a saucepan and reduce by a third over a medium heat. Add the veal or vegetable stock and reduce again by half. This should take around 5 minutes. Sieve the mixture, return to the pan and add the black olives and finely diced tomatoes. Reduce again until a sauce-like consistency is reached. 4/ To make the black pudding mash, peel and halve the potatoes and boil until soft. Drain and leave to steam for around 2-3 minutes to reduce any extra moisture. In a separate pan, heat a few small knobs of butter and some double cream and season with salt and pepper. Put the potatoes through a potato ricer to make a smooth, creamy mash. Fry off the black pudding in a pan (for those who don t like black pudding, try shredded cabbage, spring onions or fried leeks). Add the heated cream and butter and the black pudding and mix thoroughly before serving.
9 5/ The final stage is to prepare the spinach. Heat a little oil in a frying pan and add a handful of spinach for around 1 minute. Make sure it is heated through and nicely wilted but still holds a leaf form. Serve immediately with the other components of the dish. 6/ Serving tips: for a nicely shaped quenelle of mash, wrap a serving spoon in cling film before dishing up. For the best presentation, try not to cover everything on the plate in sauce; allow sufficient to cover the mash and half the pork, but keep the rest visible.
Recipe #1. Herby Cumberland Sausage Casserole, Haricot Beans & Herbed Crumble
Recipe #1 Herby Cumberland Sausage Casserole, Haricot Beans & Herbed Crumble Ingredients 140g pancetta 8 Arthur Pipkins Cumberland sausages 2 400g tins of haricot beans 1 stick of celery 1 small onion
More informationPeter Sanchez-Iglesias
Great British Menu Peter Sanchez-Iglesias Starter Picnic Fish Course Fish and chips (seaside memories) Main Roast dinner Dessert Apple Pie Starter Picnic SERVES 4 Ingredients For the bacon infused cream
More informationGreat British Menu Richard Davies
Great British Menu Richard Davies Starter Chicken Salad Fish Grilled and Tartare of mackerel Main A Taste of Pork Dessert Strawberries and Cream Starter Chicken Salad Serves 4 Ingredients For the chicken
More informationBury St Edmunds Food and Drink Festival 2016 Cookery Demonstration Galton Blackiston
Bury St Edmunds Food and Drink Festival 2016 Cookery Demonstration Galton Blackiston Demonstration 1 Pea Panna Cotta with Crab Jelly Chocolate Nemesis with Salted Caramel Ice Cream Pea Panna Cotta with
More informationThe Bunny Pentathlon. By Stephen Terry. From Great British Menu
The Bunny Pentathlon By Stephen Terry From Great British Menu http://www.bbc.co.uk/food/recipes/the_bunny_pentathlon_17775 Just for fun. I certainly find it a marathon just reading! Rabbit is cooked in
More informationWINTER WARMERS A COLLECTION OF FLAVOURFUL RECIPES FOR WINTER USING OUR CRAFTED SPICE BLENDS
WINTER WARMERS A COLLECTION OF FLAVOURFUL RECIPES FOR WINTER USING OUR CRAFTED SPICE BLENDS RECIPES 3 SLOW COOKED ROGAN JOSH 4 LAMB MEATBALL ROGAN JOSH 5 LENTIL AND CAULIFLOWER DAHL 6 EGGPLANT ROGAN JOSH
More informationClassic Lasagne. Ingredients
Classic Lasagne 1 tbsp olive oil 2 rashers smoked streaky bacon, cut into small pieces 1 onion, finely chopped 1 celery stick, finely chopped 1 medium carrot, grated 2 garlic cloves, finely chopped 500g
More informationLENTILS FOR EVERY S E A S O N SPRING 2013
TM LENTILS FOR EVERY S E A S O N SPRING 2013 HAVE YOU SIGNED UP YET? Visit lentils.ca to subscribe today and enjoy your FREE digital copy of Lentils For Every Season. CONTENTS Red Lentil Waffles..............
More informationGreat British Menu Colin McGurran
Great British Menu Colin McGurran Starter Tomato Gazpacho and Garden Salad Fish Course Cockles & Mussels with Salmon Main Course Duck and turnips Dessert Tiramisu Starter Tomato Gazpacho and Garden Salad
More informationNICK COFFER S WEEKEND KITCHEN
Tune in to Weekend Kitchen every Saturday from 12-2pm Go to bbc.co.uk/threecounties to listen to the show live or to listen again to it for 7 days afterwards NICK COFFER S WEEKEND KITCHEN Recipes for the
More informationDine in with Duck. handbook. Your helping hand to perfect duck
Dine in with Duck handbook Your helping hand to perfect duck Deliciously simple We believe that cooking with duck makes a meal much more memorable and is far easier to cook than you may think. With our
More informationNICK COFFER S WEEKEND KITCHEN RECIPE SHEET SATURDAY 7th DECEMBER 2013
NICK COFFER S WEEKEND KITCHEN RECIPE SHEET SATURDAY 7th DECEMBER 2013 JAMES RIX Pot roasted chicken and smashed root vegetables 1 chicken 1 small onion peeled 1 leek 1 stick celery 2 cloves of garlic 1
More informationTable of Contents. Avocado and Garlic Soup Baked Eggs with Tomatoes and Spinach Carrot and Garlic Soup Chili Garlic Noodles...
Table of Contents Avocado and Garlic Soup... 3 Baked Eggs with Tomatoes and Spinach... 5 Carrot and Garlic Soup... 7 Chili Garlic Noodles... 9 Creamy Garlic Penne with Spinach... 11 Garlic Bread... 13
More informationSheppey Chefs. Recipe Book. BBQ Chicken Tortilla Wraps. Ingredients SCORE
BBQ Chicken Tortilla Wraps 1 Old El Paso Original Smoky BBQ Fajita seasoning pouch 1 pack of eight floury tortilla wraps 500 g juicy chicken breast 1 red pepper 1 green pepper 1 onion Add a splash of oil
More informationNick Coffer s Weekend Kitchen
Nick Coffer s Weekend Kitchen Factsheet - 9 July 2011 Nick s Recipe Starter Baked Camembert Preparation time 10 minutes Cooking time 25 minutes Serves 2 1 ripe camembert in a wooden box (stapled, not glued)
More informationPURA Sun Ultra roasted lamb, artichoke, brown mushroom & chocolate soil.
PURA Sun Ultra roasted lamb, artichoke, brown mushroom & chocolate soil. Recipe serves 4 Recipe part 1 Artichoke puree and chips 600 gm Jerusalem artichokes 2 tbsp Pura Sun Ultra 100% high oleic sunflower
More informationRoasted Yams and Kale Serves 6
Roasted Yams and Kale Serves 6 5 2 medium lbs. jewel russet yams portabella potatoes, cut into mushroom 1 peeled inch cubes and caps cut in (about 1 inch 1 chunks ¼ pounds) 3 Tbsp. olive oil, divided 3
More information4-6 servings CHICKEN & CELERY ROOT CASSEROLE. back. front in. c o l l e c t i b l e r e c i p e s # inch.
1½-2 lbs chicken thighs and drumsticks ¼ cup plain flour Sea salt and freshly ground black 3 tbsp olive oil or canola oil 4 slices thick cut bacon, cut into ½ pieces 1 onion, peeled and diced 1 large celery
More informationTHURSDAY 31ST JAN. PORK CHOPS WITH STIR-FRIED VEGETABLES & TOMATO SAUCE Serves 2 (each serving contains approx 500 kcal)
THURSDAY 31ST JAN PORK CHOPS WITH STIR-FRIED VEGETABLES & TOMATO SAUCE Serves 2 (each serving contains approx 500 kcal) 2 x 125g floury potatoes, scrubbed 2 pork loin chops (well trimmed) 1 red onion 1
More informationCONTENTS GOLD PEPPADEW & FETA MEDITERRANEAN JALAPEÑO. Terrific Toad-In-The-Hole 6. Pea & Pesto Sausage Lasagna 8. Mustardy Sausage Rolls 10
1 CONTENTS GOLD Terrific Toad-In-The-Hole 6 Pea & Pesto Sausage Lasagna 8 Mustardy Sausage Rolls Full English Breakfast with a Twist 12 Sausage, Onion & Mustard Tart 1 PEPPADEW & FETA Hip n Happenin Sausages
More informationForeword by HRH The Duke of Cambridge 09. Introduction 10. Warm up: Starters and soups 14. Scrum down: Main courses 36. Sin bin: Desserts 112
CONTENTS Foreword by HRH The Duke of Cambridge 09 Introduction 10 Warm up: Starters and soups 14 Scrum down: Main courses 36 Sin bin: Desserts 112 Extra time: 140 Index 150 THE WARM UP Starters and soups
More informationTania s Cooking Recipes: Part 2
Tania s Cooking Recipes: Part 2 1. Smoked Mackerel Dip (Serves 4) - 1 smoked mackerel fillet - 2 tbsp of natural yoghurt or fromage frais - 1 tsp of creamed horseradish - 1 tbsp of fresh chopped chives
More informationFIELD notes UCSC Farm
Twelfth Harvest: 8/18/15 & 8/21/15 Sweet Corn-Avocado Stir Fry 1 onion chopped 2 cloves garlic minced 4 ears sweet corn cut off the cob 2-3 sweet peppers cubed 1 hot pepper cubed (keep seeds & membranes
More informationOne of the best things about summer are barbecues. Barbecues are a. summer tradition, and it s easy to see why friends, family and food But it is
Healthy BBQ Guide One of the best things about summer are barbecues. Barbecues are a summer tradition, and it s easy to see why friends, family and food But it is so easy to overindulge esepecially when
More informationLook for the label. Delicious, easy to cook Specially Selected Pork recipes for you and your family to enjoy.
Look for the label Delicious, easy to cook Specially Selected Pork recipes for you and your family to enjoy. Roast loin of pork Serves 4-6 2kg loin of Specially Selected Pork Rind can be left on (for crackling)
More informationFundraiser in aid of St Johns special school Dungarvan. Cookery Demonstration
Fundraiser in aid of St Johns special school Dungarvan Cookery Demonstration Eunice Power 27 th November 2018 Smoked Haddock Smokies Serves 6 250g fillet of smoked haddock 200mls milk 200mls cream 25g
More informationC H R IS TMAS RE CIP E S
C H R IS TMAS RE CIP E S Eggnog Smoothie PORTIONS 5 PREPARATION TIME 5 MINUTES 500 ml skim milk* 250 ml custard 250 ml natural yoghurt 3 ripe bananas ½ teaspoon nutmeg 2 tablespoon honey 1 cup of ice 1.Chop
More informationSPRING COOKBOOK NEW RECIPES
SPRING COOKBOOK 1 NEW RECIPES 1 Globe Artichoke Soup 6 globe artichokes 2 shallots, finely sliced 4 garlic cloves, sliced 5 sprigs thyme 2 sprigs rosemary 2 bay leaves 1 tsp. olive oil 700ml chicken stock
More informationRagu 1 onion 1 clove garlic 1 tbsp oil 1 tin tomatoes Handful of fresh basil Black pepper
Year 8 Recipes Ragu 1 onion 1 clove garlic 1 tbsp oil 1 tin tomatoes Handful of fresh basil Black pepper Possible modifications: Use dried herbs if you do not have fresh. Add ½ red chilli, for a sauce
More informationPALEO 4 WEEK MEAL PLAN
WEEK 1 Breakfast Snack Lunch Snack Dinner Mon Tues Wed Thurs Fri Sat Sun References: Team Bootcamp cook book Bacon & eggs Granola Tomato, bacon and rocket frittata Baked avocado poached egg Bacon, spinach
More informationBread rolls. Milk for glazing Additional ingredients optional; E.g. cheese, cooked bacon, ham, sesame seeds, poppy seeds.
Ingredients 300g strong white flour ½ x 5ml spoon salt 15g margarine 1 sachet of quick acting yeast (7g) 200ml warm water Bread rolls Milk for glazing Additional ingredients optional; E.g. cheese, cooked
More informationHeart healthy recipes
Heart healthy recipes (developed by Nutritional Solutions, registered dieticians) Chicken, Red Onion & Potato Kebabs (Makes 6 skewers) These kebabs are great to prepare ahead of time and then whip out
More informationRecipes to tempt you and your toddler. by Ed Baines, TV chef and restaurant owner
Recipes to tempt you and your toddler by Ed Baines, TV chef and restaurant owner Foreword This book contains a selection of recipes I have specifically developed with the nutritional needs of toddlers
More informationWEEK two RECIPES. beetspulseandthyme.co.uk
WEEK two RECIPES MORNING Gluten Free Granola 50g GF oats 50g coconut flakes 50g almond flakes 25g pumpkin/sunflower seeds/pine nuts mix 25g hemp seeds 2 tbsp melted coconut oil 1 heaped tsp cinnamon Scatter
More informationPasta Recipes Created by Nicole Porter Wellness
Pasta Recipes 5.24.18 Created by Meal Prep Spaghetti with Chicken, Spinach & Tomatoes 8 ingredients 30 minutes 4 servings 1. Preheat oven to 450 degrees F and line baking sheets with foil. 2. In a bowl,
More informationFish en Papillotte. American Muffins Ingredients 100g caster sugar 75g margarine 1 egg 200g self-raising flour 150ml milk
Fish en Papillotte 2 fish fillets, (any fresh or frozen fish will work) 1 2 onion, finely sliced 1 medium tomato, sliced 1 4 fennel bulb, finely sliced (optional) 2 tbsp olive oil squeeze lemon juice (or
More informationIntermediate 1. Hospitality: Practical Cookery. Past Exam Recipes
Intermediate 1 Hospitality: Practical Cookery Past Exam Recipes 2009 Tagliatelle Bolognese (4 portions) Celery Carrot Onion Fresh garlic (peeled) Minced beef Tomato puree Tinned chopped tomatoes Dried
More informationCrispy Chicken Thighs with Savoury Puy Lentil Ragout
Crispy Chicken Thighs with Savoury Puy Lentil Ragout Cooking time: 1 hour 30 minutes Serves 4 8 chicken thighs with skin on, bones removed 2 leeks, trimmed, finely diced 2 carrots, peeled, finely diced
More information255kcal. 14g. 29g. Omelette for One. Rob Taylor Fitness and Nutrition. Breakfast
Omelette for One Breakfast Serves: 1 2 whole large Eggs, beaten 4 large Eggs, whites only 100g Asparagus 1 tsp Olive Oil ½ tsp Ground Black Pepper 1. Steam asparagus for 7-8 mins until tender but retains
More informationStarters and Party Apps
Starters and Party Apps Five Veggie Guacamole Artichoke Dip 2 cups artichoke hearts 4-5 cloves garlic, grated or minced 1/8 cup olive oil 1/2 Tbsp dried oregano 1/2 Tbsp dried thyme 1/4 tsp sea salt Juice
More informationLang Vineyards Delicious Recipes and Wine Pairings
Lang Vineyards Delicious Recipes and Wine Pairings Lamb Chops with Mint Risotto 2 tsp butter or margarine ¼ cup chopped shallots 1 ½ cups medium-grain white rice such as arborio or pearl 1 ½ teaspoons
More informationWinter 2018 PURE BRILLIANCE
Winter 2018 PURE BRILLIANCE Because we re passionate about ensuring cooking and creating delicious food is simple and easy for everyone, we ve put together a set of easy to follow recipes that transform
More information400 CALORIE BREAKFASTS 500 CALORIE BREAKFASTS. Chocolate chia breakfast pots. Salmon Frittata. INGREDIENTS (serves 2)
Recipes 400 CALORIE BREAKFASTS Chocolate chia breakfast pots 30g chia seeds 175ml semi-skimmed milk 10g cocoa 4 dates or up to 2 tablespoons maple syrup Large handful of raspberries Stir the chia seeds
More informationFrench Onion Soup. Method of Cooking. Unsalted butter. 1. Pre-heat the oven to 220 C. 2. In a medium saucepan, melt the butter.
French Onion Soup Unsalted butter Plain Flour Yellow onions (thinly sliced) Beef stock Water Bay leaf (fresh/dry) Thyme (fresh) Caster sugar Baguette Gruyere (finely grated) 1 tbsp 2 large 2 cups 1 cup
More informationSplit pea daal soup. Ingredients. Method. Serves 4 6
Split pea daal soup Serves 4 6 300 g yellow split peas 9 cloves of garlic, peeled 1 large onion, 1 thumb-sized piece of fresh ginger, 1 teaspoon garam masala 1 teaspoon ground coriander 1 teaspoon turmeric
More informationMEAL Beef burger with green salad, and orange juice MEAL. Beef burger with green salad, and orange juice year olds.
Beef burger with green salad, and orange juice Beef burger with green salad, and orange juice Beef burger Burger bun Salad 90g 70g Beef burgers This recipe makes 4 portions of about 90g. 1 tablespoon olive
More informationShopping List WEEK 09
Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Prep List WEEK 09 Here is a prep list
More informationTRADITIONAL ROAST TURKEY
TRADITIONAL ROAST TURKEY 1 Ever had a dry tastless Turkey? We always cook our Turkey very slowly and at low temperature, it is always juicy tender and flavoursome. 1 Graig Farm s organic or free range
More informationOriental Chicken Tenders Curried Peanut Chicken
Oriental Chicken Tenders Curried Peanut Chicken 1 c. soy sauce 1/3 c. sugar 4 tsp. vegetable oil 1 1/2 tsp. ground ginger 1 tsp. five spice powder 2 bunches green onion 16 chicken tenders (approx. 2 lbs.)
More informationSwiss Chard with Raisins and Almonds Recipe from Epicurious.com
Swiss Chard with Raisins and Almonds Recipe from Epicurious.com Ingredients 1/2 cup dry sherry 1/2 cup raisins 2 tablespoons olive oil 1/2 cup sliced almonds 4 garlic cloves, thinly sliced 4 bunches Swiss
More informationHerb crusted Tenderloin fillet of pork with coarse grain mash, glazed carrots and sultana sauce
French onion soup WEEKEND KITCHEN RECIPE SHEET 10th January 2016 One of the world s finest soups if you ask me! Sweet, filling and delicious. The key is to cook the onions very slowly. The addition of
More informationgrilled Miso aubergines
Asian flavours are never very far from how we cook at home. The usually very healthy flavour benefits of chilli, ginger and lime get used in just about everything, from a simple chicken broth to a yummy
More informationFish recipes for fish caught by club members such as snapper, whiting, flathead, garfish, trout and bream.
Fish recipes for fish caught by club members such as snapper, whiting, flathead, garfish, trout and bream. Many people don t cook whole fish because the bones remain and need to be taken out on the plate.
More informationthe Smoking Gun Natural smoke flavour infuser Smoked Bourbon Cherry Ice Cream
the Smoking Gun Natural smoke flavour infuser Smoked Bourbon Cherry Ice Cream Smoked Bourbon Cherry Ice Cream Prep 20 minutes + churning / Cook 30 minutes Start custard the day before churning. Serves
More informationRecipe Booklet. Food and Nutrition Year 7 REMEMBER TO BRING TO EVERY LESSON. Name: Form:
Omelette 2 eggs 2 tbsp. milk 10g margarine or butter 50g cheese and or 2 slices of ham Salt and pepper * provided by school Don t forget a container to take your Omelette home in Recipe Booklet Blue tray,
More informationSavor the. Holidays. A gluten-free cookbook from
Savor the Holidays A gluten-free cookbook from Contents Maple-Pecan Crusted Goat Cheese...1 Cranberry Crusted Baked Brie...2 White Cheddar Stuffed Mushrooms...3 Manchego Cheese, Prosciutto and Fig Crackers...4
More informationButter Bean & Tomato Salad
Butter Bean & Tomato Salad A refreshing, zingy salad the ground cumin really makes this special! 1. Once you have prepared all of the ingredients, tip them into a bowl, season with black pepper and mix
More informationWHat's cooking. By Tra cy Fou l k e s
WHat's cooking A P R I L 2 0 1 3 r e c i p e c a r d s By Tra cy Fou l k e s 01 RUSTIC POTATO CHIPS 8 large organic potatoes (or 16 small) ¼ cup olive oil 2 tbsp NoMU Roast Rub 1 tsp Preheat the oven to
More informationCHRISTMAS DINNER RECIPES
CHRISTMAS DINNER RECIPES CHRISTMAS SHOPPING LIST BREAD 1 Blackbird Baking Co. plain focaccia FROZEN Pusateri s Veal Demi-glace grean peas MEAT 6 lb boneless prime rib roast PRODUCE 2 heads garlic 1 large
More informationServes: 6 Shopping & Ingredients List:
Chicken in Creamy Mushroom Sauce Serves: 6 55g & 1 tbsp Butter 2 large Shallots, minced 125ml Creme Fraiche 6 tbsp Plain Flour 65ml Dry Sherry 825ml Chicken Stock 6 sprigs & 1 tbsp minced Flat-Leaf Parsley
More informationWeekly Meal Plan Recipes
Coconut Cashew Granola 1/8 cup Medjool date 2 Tbsp boiling water 1/2 cup sunflower seeds 1/2 cup slivered almonds 1/2 cup cashews 1 cup coconut flakes 1/8 cup coconut oil 1/8 cup cashew butter 1/4 tsp
More informationEasy Italian Wedding Soup
2 packed cups arugula Crunchy Winter Salad 2 celery sticks (about 1 cup), thinly sliced on the diagonal 4 radishes, thinly sliced 1 apple, cored and thinly sliced 1/4 cup gouda, sliced 1/2 cup toasted
More informationPoached Egg on Toast Roast Chicken Dinner Prawn Salad. Apple and Cinnamon Porridge Tuna Sandwich Chicken with Pancetta and Leeks
Poached Egg on Toast Roast Chicken Dinner Prawn Salad Apple and Cinnamon Porridge Tuna Sandwich Chicken with Pancetta and Leeks Cheese and Tomato Omelette Jacket Potato with Beans Meatballs with Pasta
More informationNasi Goreng. Method of Cooking
Nasi Goreng Basmati rice (washed, drained) Vegetable oil Sesame oil Shallots (chopped) Garlic (minced) Ginger (ground) Chicken breast (diced) Sweet Soya sauce Carrot (shredded) Thai red chilli (julienned)
More informationRocket pesto (serves 6) Method:
Rocket pesto (serves 6) This is a lovely rocket pesto that involves a few added ideas, which gives a result of a really nice balance of texture and flavour. 500g of spaghetti 50g rocket A big handful of
More informationBreakfast. Mini-Frittatas
Breakfast Mini-Frittatas 2 TBSPs extra virgin olive oil, plus additional oil for brushing muffin tins 2 cups chickpea (garbanzo bean) flour 1/4 cup nutritional yeast 1 teaspoon baking powder 1 teaspoon
More informationBuffalo Wings. Method of Cooking. Chicken Wings. 1. Start with cutting the celery into jardinière sticks and place in the fridge to chill.
Buffalo Wings Chicken Wings Chicken wings (cut in half, discard winglets) Cooking oil Flour Cayenne pepper Black pepper powder Paprika Cinnamon Buffalo Sauce Worcestershire sauce Butter Hot sauce (Tabasco)
More informationButtermilk brined roast crown of turkey with orange and rosemary
Buttermilk brined roast crown of turkey with orange and rosemary Serves 6-8 5kg (11lb) turkey crown (off the bone) 75g (3oz) butter (at room temperature) 1 garlic clove, crushed Finely grated rind of 1
More informationMacadamia Recipes. just click one of the links to find a recipe for a delicious macadamia dish! CREME OF MACADAMIA SOUP
CREME OF MACADAMIA SOUP CREAMY AVOCADO / MACADAMIA SOUP MACADAMIA CRAB DIP DEVILLED MACADAMIAS MACADAMIA NUT SAUCE FOR FISH CHICKEN MACADAMIA MACADAMIA NUT STUFFING FOR ROAST CHICKEN CREAMY MACADAMIA SAUCE
More informationChicken Tikka. Serves 4. Cooking instructions... Ingredients 500g chicken breast, skinless, cut into 2/3cm cubes Wedge of lemon
Chicken Tikka Serves 4 500g chicken breast, skinless, cut into 2/3cm cubes Wedge of lemon For the marinade: ½ tbsp paprika powder 1 tsp chilli powder 2 tbsp garam masala 1 ½ tbsp lemon juice 4 garlic cloves,
More informationBRUSCHETTA ON TOASTED BAGUETTE Servings: 5 Time: 15 minutes
BRUSCHETTA ON TOASTED BAGUETTE Servings: 5 Time: 15 minutes 1 baguette loaf, split in half lengthwise, cut crosswise into 1 1/2-inch slices 2 large ripe beefsteak tomatoes 2 Tbsp. balsamic vinegar 3 Tbsp.
More informationLemon. Detox. The. A selection of carefully balanced recipes to complement your detox
A selection of carefully balanced recipes to complement your detox We offer the within our clinic and see the benefits it brings for both body and mind. detox can be followed in a variety of ways, from
More informationModule 3 Meal Plan- LUNCH & SUPPER
Module 3 Meal Plan- LUNCH & SUPPER Weeks 5 &6: Fat and Hormone Balancing RECIPES Antipasto Salad ½ lb buffalo cheddar cheese 1 cup finely chopped celery 1 red bell pepper, chopped 1 cup diced asparagus
More informationFlourless Pumpkin Muffins
Flourless Pumpkin Muffins 12 350 F 27 min. 1 cup pumpkin puree 1/2 cup pure maple syrup 2 eggs 1 tbsp. vanilla extract 1/4 cup melted coconut oil 1/4 cup unsweetened vanilla almond milk 2 1/4 cups rolled
More informationSCAN ME. Welcome! There are some cool features in this recipe book that will make it easy for you to cook the dishes and also track your food.
Recipe Book Welcome! There are some cool features in this recipe book that will make it easy for you to cook the dishes and also track your food. Recipe Videos All the recipes in the book come with a short
More informationBacon-Wrapped Beef Tenderloin with Red Wine Sauce
Bacon-Wrapped Beef Tenderloin with Red Wine Sauce David Venables Recipes QVC Recipes Kitchen & Food QVC.com Bacon-Wrapped Beef Tenderloin with Red Wine Sauce This recipe is prepared with the medium-sized
More informationFALL MENU Serves 8
FALL 2012 It's harvest time - and we're celebrating at festivals and feasts throughout Northern California! The "crush" is on, as grapes are picked and fermented to produce some of the best wines in the
More informationWHOLESOME ITALIAN. A collection of recipes from Angelo s Pasta
WHOLESOME ITALIAN A collection of recipes from Angelo s Pasta PUMPKIN FILLED RAVIOLI WITH ROAST PUMPKIN, ALMOND AND BASIL SAUCE PREP...0:10 COOK...1:00...9 DIFFICULTY...EASY SERVINGS...5 650g Angelo s
More informationPaula Kraft s Artichoke Recipes
Paula Kraft s Artichoke Recipes Grilled Artichokes Serves 6 to 8 3 whole artichokes 1 lemon 1 tablespoon salt 1 tablespoon whole peppercorns 4-6 cloves garlic 3 tablespoons olive oil If using a grill that
More informationPOULTRY & PORK RECIPES
POULTRY & PORK RECIPES TABLE OF CONTENTS 3 Baked Pork Chops with Apple Topping Basil Chicken Packets Baked Italian Chicken Parmigiana Buffalo Chicken Wrap Chicken Breakfast Burrito Braised Chicken with
More informationFish Recipes. Baked Haddock, Spinach and Egg Pots. Faux Kedgeree All Stages, Serves 2
Fish Recipes Baked Haddock, Spinach and Egg Pots 200g spinach leaves 2 tbsp cold water 300g skinned haddock or firm white fish 125g of low fat crème fraiche (replaces the single cream allowance) 4 spring
More informationC O O K B O O K. T u r k e y l e f t o v e r R e c i p e s. A selection of hassle free recipes to enjoy this festive season
C O O K B O O K T u r k e y l e f t o v e r R e c i p e s A selection of hassle free recipes to enjoy this festive season Merry Christmas from all at Butchery Exellence Welcome to our superb collection
More informationChocolate Cake with Fudge Sauce. Lobster and Beef Tenderloin. 827 A Taste of Cooking
827 A Taste of Cooking Chocolate Cake with Fudge Sauce Cake: 1 pkg. (3.4 oz.) cook-and-serve chocolate pudding/pie filling mix 2 c. 2% milk 1 pkg. chocolate cake mix Fudge Sauce: 1/2 c. butter, cubed 1
More informationCookery Club Recipes 3
Cookery Club Recipes 3 Date: Wednesday 6 th February Wednesday 13 th February Wednesday 27 th February Wednesday 6 th March Wednesday 13 th March Wednesday 20 th March Wednesday 27 th March Wednesday 3
More informationTis the season to slow-cook! 14 recipes tried, tested and tasted by
Tis the season to slow-cook! 14 recipes tried, tested and tasted by Introduction As people get older, their relationship with food often changes. Older people living alone may be particularly vulnerable:
More informationSUNDAY. Peel the onion and garlic, then finely chop along with the celery and carrot.
SUNDAY Ham ribollita 1 onion 2 cloves of garlic 2 sticks of celery 1 carrot olive oil 2 teaspoons fennel seeds 1 x 400 g tin of plum tomatoes 1 x 400 g tin of cannellini beans 750 ml vegetable stock 300
More informationBACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE
BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE 12 ea medium sized shrimp, peeled and deveined 1 cup barbeque sauce (any brand) 12 ea thin strips of bacon, cut in half sideways ½ cup bourbon
More informationGrilled Lamb Chops in Rosemary & Balsamic Jus
Grilled Lamb Chops in Rosemary & Balsamic Jus Lamb chops Rosemary Oil Balsamic vinegar Demi glaze Red wine 400 g a few sprig 3 tbsp 1. Season the lamb chops with ½ of the rosemary and seasonings. 2. Pan
More informationMinestrone Soup. Method: Recipe: 1. In a large saucepan heat the oil and saute the onion, carrot, celery until they begin to colour.
Minestrone Soup ½ can chopped tomatoes ½ onion ½ carrot ½ stick of celery ½ potato 25g French beans 250 ml stock Salt & pepper 1T pasta 1. In a large saucepan heat the oil and saute the onion, carrot,
More informationWEEKEND KITCHEN RECIPE SHEET 29th May 2016
WEEKEND KITCHEN RECIPE SHEET 29th May 2016 Gin and Tonic Granita Yes, yes, yes! Granitas are just so very easy to make and they are perfect for these warm evenings (as and when they arrive!). 220g caster
More informationFab Fish Dishes. Bombay Prawns. Coconut Cod Pesto Parcels. Crab Cakes with Tomato Salsa. Lemon & Black Pepper Baked Sea Bass
Fab Fish Dishes Bombay Prawns Coconut Cod Pesto Parcels Crab Cakes with Tomato Salsa Lemon & Black Pepper Baked Sea Bass Salmon with a Lemon Mushroom Filling Salt & Pepper Chili Squid Scallops with a Pink
More informationRECIPE. Whole wheat ricotta tart with colourful wild tomatoes. 1 Tarte. Sophia Schillik Tomato Greatness
RECIPE RECIPE TITLE Whole wheat ricotta tart with colourful wild tomatoes FOR 1 Tarte FROM THE FEATURE Tomato Greatness CONTRIBUTOR Sophia Schillik www.cucinapiccina.de SISTERMAG N 26 INGREDIENTS STEPS
More informationAIR FRYER 5.3QT Recipe Guide
AIR FRYER 5.3QT Recipe Guide 1 TABLE OF CONTENTS Appetizers Blooming Onion 3 Garlic Knots 4 Mac n Cheese Balls 5 Mozzarella Sticks 6 Bacon-Wrapped Tater Tots 7 Grilled Corn 8 Fried Pork Wonton 9 Meatballs
More informationNICK COFFER S WEEKEND KITCHEN RECIPE SHEET SATURDAY 26 TH OCTOBER 2013
NICK COFFER S WEEKEND KITCHEN RECIPE SHEET SATURDAY 26 TH OCTOBER 2013 JUSTINE PATTISON Cowboy pie with cheesy spuds Serves 4-6 1 tbsp sunflower oil 12 good quality pork sausages, try spicy smoked paprika
More informationAdd 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer minutes.
Leeks POTATO LEEK SOUP 3 leeks 4 potatoes, quartered 1/4 cup butter 1/2 cup milk 1/2 cup light cream 1 qt. water or chicken stock 2 tbsp. each chopped celery and shallots 1/8 teaspoon celery seed parsley,
More informationRecipes from the Tubby Olive
Recipes from the Tubby Olive Try these Tubby Olive favorite recipes and enjoy! Cheese Board Recipes: Add these to your cheese board for your next gathering! Warm Lemon-Rosemary Olives 3 c mixed olives
More informationSpinach Pesto Pasta. Serves: 4 Prep Time: 10 min. Cook Time: 25 min. Total: 35 min.
Spinach Pesto Pasta Prep Time: 10 min. Cook Time: 25 min. Total: 35 min. 2 cups Nature s Basket fresh spinach, divided 1 jar Classico pesto ½ cup Giant Eagle Parmesan cheese, divided ¼ tsp. Market District
More informationWEEKEND KITCHEN RECIPE SHEET May 17th 2014
WEEKEND KITCHEN RECIPE SHEET May 17th 2014 SAIRA HAMILTON Braised chicory gratin Serves 4 as a side dish (or 2 as a main) 4 heads of chicory Braising liquor (500 ml water, boiled with 1 shallot, 1 carrot,
More informationHelp Your Diabetes: Menu & Recipes for Week 2
Snack Dinner Snack Lunch Snack Breakfast Help Your Diabetes: Menu & Recipes for Week 2 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 2 Eggs Over Easy 2 Canadian Bacon Red Pepper strips 2 Scrambled
More informationCabbage Stuffed with Lamb
Cabbage Stuffed with Lamb INGREDIENTS 1 Large Savoy Cabbage ½ lb Ground Lamb ½ lb Ground Pork 1 bunch green onion 1 bunch fresh parsley ½ cup olive oil 1 tsp paprika ¾ cup rice 3 tbsp tomato paste 400ml
More information