Grand Royal Fizz
| Drink Master
Cooking receipe to make Grand Royal Fizz under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Orange Juice of 1/2 Lemon 1 tsp Powdered Sugar 2 oz Gin 1/2 tsp Maraschino 2 tsp Light Crea
[ read more ]
chocolate pots
| Aga Recipes
Cooking receipe to make chocolate pots under category Aga Recipes. You may find some video clips related to this receipe below.chocolate pots450mlmilk finely grated rind of 1 orange 175g plain chocolate 4 egg yolks 25g caster sugarPour the milk into a saucepan and add the orange rind. Heat it gently
[ read more ]
Agedashi Dofu Japanese cooking recipe
| Japanese
Ingredients 12 ounces firm tofu or extra firm tofu sauce 1 cup dashi 2 tablespoons soy sauce 2 tablespoons mirin oil (for deep frying) grated daikon radish green onion, chopped fine Directions 1Press the tofu for at least 10 minutes. Then quarter. 2Place oil in the pan over medium heat. When
[ read more ]
Cooking receipe to make tartfine of red mullet and fennel under category General Recipes. You may find some video clips related to this receipe below.
tartfine of red mullet and fennel
4 medium red mullet scaled and filleted
2 small or 1 large head fennel
1 generous tbsp finely chopped basil
1/2 tbspfinely chopped parsley
1 tsp capers finely chopped
1 clove garlic crushed
5 tbsp extra virgin olive oil
1 tbsp tomato puree
pinch of sugar
250g puff pastry
salt and pepper
Season the red mullet fillets and set aside.
Trim the fennel reserving the feathery fronds to use as a garnish.
Halve the fennel lengthways then slice finely.
Put into a pan with one tablespoon of the oil one tablespoon of water and a little salt.
Cover and sweat gently for 510 minutes until tender.
Drain and reserve.
Mix the basil parsley capers garlic tomato puree and sugar with 1% tablespoons of olive oil.
Roll the puff pastry out very thinly and cut out 4 x 20cm circles.
Lay them on oiled baking sheets and prick.
Brush or smear the olive oil and herb mixture over the circles leaving a Icm border all around the edge.
Now divide the fennel between the circles it should cover them more or less but dont heap it up.
Cut the filiets into strips wipe them dry and arrange skin side up over the fennel pressing down gently.
Brush the red mullet fennel and edges of pastry with olive oil.
Bake at 230C/450F/Gas Mark 8 for 5 minutes whip out of the oven brush the edges of the pastry with olive oil again then return to the oven for a further 5 minutes until the fish is just cooked through.
Serve immediately scattered with fennel greenery.
Serves 4
[tubepress mode=’tag’, tagValue=’tartfine of red mullet and fennel’]
