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Italian Sponge Cake
| Low Carb Recipes
Cooking receipe to make Italian Sponge Cake under category Low Carb Recipes. You may find some video clips related to this receipe below.Ingredients: 5 eggs, separated 1 Tablespoon plus 1 teaspoon vanilla extract 3 Tablespoons Soya powder or soy flour* 1/2 teaspoon cream of tartar 5 Tablespoons Sple
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highland pheasant with a touch of mango
| Aga Recipes
Cooking receipe to make highland pheasant with a touch of mango under category Aga Recipes. You may find some video clips related to this receipe below.highland pheasant with a touch of mangoa brace of pheasants salt and freshly ground black pepper 1 tablespoon vegetable oil 2 large onions. chopped
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Tuna Ball Recipe
| Appetizers
Type: Tuna Ball Free Cooking Recipe - Appetizers the best! Ingredients / Directions 1 large can tunadrained well8 ounces cream cheese1/4 teaspoon chili powderParsley flakesOnion flakes Mix all ingredients well. Make into a ball. Sprinkle with or roll in paprika.
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duck breasts with rosti and apple
| Aga Recipes
Cooking receipe to make duck breasts with rosti and apple under category Aga Recipes. You may find some video clips related to this receipe below.duck breasts with rosti and apple2 large duck breast fillets each about 350g or 4 medium duck breast fillets (at room temperature) salt and freshly ground
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Cooking receipe to make moroccan rabbit and caviare under category General Recipes. You may find some video clips related to this receipe below.
moroccan rabbit and caviare
olive oil
1 tsp chopped oregano and thyme
1 garlic clove thinly sliced
2 small chillies deseeded and sliced
4 rabbit legs
2 saddles of rabbit halved
2 large aubergines
2 tomatoes peeled and finely chopped
2 garlic cloves crushed and chopped
1 pinch of ground cumin
juice of 1 lemon
3 tbsp chopped parsley
Dressing
1 preserved lemon (available from good delis and selected Sainsburys) 100ml olive oil
1/2 tsp crushed coriander seeds
1 garlic clove finely chopped
1/2 tsp harissa paste
1 tbsp chopped coriander
1 tbsp chopped mint
Mix 6 tbsp of olive oil with the oregano thyme garlic and chilli.
Put the rabbit in an earthenware dish and spoon the marinade over. Cover and refrigerate it overnight.
Preheat the oven to 200C/400F/Gas Mark 6.
Pierce each aubergine several times with a skewer wrap in foil and bake in the oven for 30 minutes or until soft.
Put the tomatoes in a bowl with the chopped garlic cumin and lemon juice.
Remove the aubergines when they are cooked unwrap and allow to cool until you can handle them.
Remove the flesh chop roughly and add to the bowl with the tomatoes. Add the parsley and season to taste.
For the dressing remove and discard the flesh from the preserved lemon.
Finely chop the skin and combine with the olive oil coriander seeds garlic harissa coriander and mint.
The preserved lemons are already quite salty so check the seasoning carefully.
Barbecue grill roast or fry the rabbit.
Barbecuing is probably the nicest way of doing it although it is impossible to give accurate times.
To roast preheat the oven to 180C/350F/Gas Mark 4.
Lightly colour the rabbit pieces in an ovenproof skillet transfer to the oven and roast for 15 to 20 minutes or until cooked.
Keep warm for 10 minutes to allow to rest.
Arrange the aubergine caviare and the rabbit on 4 plates spoon some of the dressing over the top and serve immediately.
Start it the day before as the rabbit needs to be marinated overnight.
Serves 4
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