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Hunan Lamb Recipe
| Chinese Foods
Type: Hunan Lamb Free Cooking Recipe - Chinese Foods Outstanding! Ingredients / Directions 1 pound lambbonelessMarinade:1 tablespoon Chinese rice wine or dry sherry1 tablespoon soy sauceOther:3 tablespoons vegetable oil for stir-fryingor as needed2 large leeks 3 to 4 red hot chili pep
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Star Spangled Crispies
| Everyday Recipes
Cooking receipe to make Star Spangled Crispies under category Everyday Recipes. You may find some video clips related to this receipe below.Star Spangled CrispiesRecipe By :M & MsServing Size : 0 Preparation Time :0:00Categories : Cookies Drop Forme
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Dirty Rice Recipe
| Vegeterian
Type: Dirty Rice Free Cooking Recipe - Vegeterian All good! Ingredients / Directions 2 tablespoons olive oil 3 cloves garlicminced 1 cup(s) chopped onion 1 green bell pepperchopped 1 tablespoon chili powder 2 teaspoons annatto or achiote powder (optional) 1/4 teaspoon crushed red pepp
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Satin Cream on Feather Sponge Cake
| Everyday Recipes
Cooking receipe to make Satin Cream on Feather Sponge Cake under category Everyday Recipes. You may find some video clips related to this receipe below.Satin Cream on Feather Sponge CakeRecipe By : Cook[tubepress mode='tag', tagValue='Satin Cream on Feather Sponge Cake']
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Cooking receipe to make thyme butter chicken tagine with lemon and olives under category General Recipes. You may find some video clips related to this receipe below.
thyme butter chicken tagine with lemon and olives
1 free range chicken (about 1 1/2 kg) jointed into leg and breast portions (ask your butcher to do this for you and reserve the wings and backbone for making stock)
2 large Spanish onions 1 grated 1 cut in half
2 fat cloves garlic crushed
Handful coriander stems if making your own stock (optional)
Sea salt and black pepper
100g butter
4 sprigs thyme
1 tsp ground cinnamon
1 tsp ground ginger
3 pieces cassia bark or cinnamon stick
2 large preserved lemons or regular
lemons quartered
1 generous tsp saffron threads l
handful waxy green olives from the deli counnter (not the jarred sort in brine)
Fit the four chicken pieces snugly into a shallow casserole pan and push the grated onion and crushed garlic between them.
Next chuck the backbone and wings into a saucepan with the halved onion coriander stems (if using) salt and pepper and about 1 1/2 litres of water and gently bubble until reduced to about one third of its original volume.
Meanwhile in a small saucepan melt the butter add a good sprinkling of salt and pepper and the sprigs of thyme and very gently stew without frying for about 5 minutes.
Allow it to cool until the milk solids separate and sink to the bottom then gently strain through a sieve over the chicken pieces leaving the milky part behind (this can be discarded).
Next sprinkle the ground cinnamon and ginger over the chicken slot in the cassia bark or cinnamon sticks and fill the gaps with the wedges of lemon.
Finally strain the stock of its debris and pour enough of it into the casserole to halfsubmerge the chicken pieces.
Lightly season again.
Sprinkle the saffron into the liquid cover leaving a small gap between pot and lid to allow steam to escape and set over a very low heat so that the liquid barely murmurs for about 60 minutes.
Add the olives minutes from the end.
If you don
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