seared scallops
| General Recipes
Cooking receipe to make seared scallops under category General Recipes. You may find some video clips related to this receipe below.seared scallopsolive oil 12 plump scallops Heat a heavy frying pan until very hot (this can take up to 5 minutes). Add 2 tbsp oil and heat for a minute or so until smok
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raspberry preserve
| Aga Recipes
Cooking receipe to make raspberry preserve under category Aga Recipes. You may find some video clips related to this receipe below.raspberry preserve1.8kg raspberries 2.5kg sugarRinse and pick over the raspberries. Spread out in a large roasting tin. Measure the sugar and spread out in a second roas
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mushrooms chinese info
| General Recipes
Cooking receipe to make mushrooms chinese info under category General Recipes. You may find some video clips related to this receipe below.mushrooms chinese info are a popular ingredient in Chinese cookery. There are many varieties and they are used both fresh and dried. The most common are:Chinese
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Steak and Kidney Pie II
| Pie s 4U
Cooking receipe to make Steak and Kidney Pie II under category Pie s 4U. You may find some video clips related to this receipe below.Steak and Kidney Pie II This pot pie is a meal, a simmering stew beneath a flaky crust. It will satisfy the heartiest appetite. You can use the
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Cooking receipe to make wild rice salad under category General Recipes. You may find some video clips related to this receipe below.
wild rice salad
225g easy cook long grain and wild rice mixture
pinch of salt
450g fresh asparagus
1 bunch spring onions (about 6)
55g pecan or walnut halves
For the dressing:
2 tbsp fresh lemon juice
1 tbsp clear honey
1 tsp chilli sauce
4 tbsp sunflower oil
Cook the rice according to the instructions on the packet (usually twice the amount of liquid to rice and about 15 to 18 minutes cooking time with a pinch of salt).
Drain and allow to cool slightly in a sealed bowl.
Trim and clean the asparagus cutting off any woody bits then cut the asparagus spears into 25mm lengths.
Trim the spring onions and cut into 10mm lengths.
Split the pecan or walnut halves in half lengthways.
Mix together the dressing ingredients. starting with the lemon juice and honey and adding the chilli sauce and oil afterwards whisking to combine.
Bring a small pan of water to the boil add the asparagus pieces and cook for just 2 to 3 minutes.
Add the spring onions remove from the boil and drain immediately reserving a couple of tablespoons of the cookingwater.
Add this water to the dressing.
Mix the hot vegetables into the warm rice saving a few pieces of asparagus for the garnish.
Add the nuts and the dressing and stir and toss thoroughly.
Serve warm although it
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