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pineapple chicken curry
| Aga Recipes
Cooking receipe to make pineapple chicken curry under category Aga Recipes. You may find some video clips related to this receipe below.pineapple chicken curry3 large red chillies1 stalk lemon grass50mm piece galangal or fresh root ginger 3 garlic cloves50g shallotssmall handful fresh coriander lea
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Mexican-Style Baked Fish Recipe
| Fish And Seafoods
Type: Mexican-Style Baked Fish Free Cooking Recipe - Fish And Seafoods Amazing! Ingredients / Directions 1/3 cup(s) sour cream1 tablespoon lemon juice1/2 teaspoon chili powder1 pound orange roughy or red snapper fillets1 1/4 cup(s)s crushed corn chips2 tablespoons butter or margarinem
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salmon and scallop mousse
| General Recipes
Cooking receipe to make salmon and scallop mousse under category General Recipes. You may find some video clips related to this receipe below.salmon and scallop mousse150g fresh scallops 259g fresh salmon 1 egg white300ml fish veloute (qv)300ml double cream salt and cayenne pepperjuice of lemon Dic
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spicy squash basil and ricotta tortellini with crispy herbs
| General Recipes
Cooking receipe to make spicy squash basil and ricotta tortellini with crispy herbs under category General Recipes. You may find some video clips related to this receipe below.spicy squash basil and ricotta tortellini with crispy herbsjamie olivernaked chef1 spicy roasted squash recipe (qv spicy roa
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Cooking receipe to make red house blues under category Aga Recipes. You may find some video clips related to this receipe below.
red house blues
vegetarian
75g shelled walnuts
75g stilton cheese or any blue cheese you have left over grated
1 teaspoon english mustard powder
150g plain flour
100g butter at room temperature
salt and freshly ground black pepper
50g parmesan coarsely grated
Process the walnuts very briefly until roughly chopped then lift out of the processor.
Put the rest of the ingredients into the processor saving onethird of the parmesan for the topping and process until the mixture is just beginning to form a ball.
Process with the chopped walnuts for a moment.
Turn on to a floured surface divide the mixture into two and roll out each part to form an even sausage shape about 150mm long. (N.B. If you are using these as an accompaniment for cheese make the sausage about 60mm in diameter.
If using as biscuits to have with drinks divide the mixture again and make into even smaller rolls.)
Wrap in clingfilm and chill or freeze until the biscuit roll is really firm so you can easily slice it into discs.
Slice the sausages into discs about 5mm thick and spread out on a baking sheet. Sprinkle the reserved parmesan on each biscuit.
Bake on the grid shelf on the floor of the roasting oven with the cold plain shelf nn the second set of runners for about 10 to 15 minutes watching carefully until pale golden at the edges.
Bake on the grid shelf on the floor of the baking oven for 1015 minutes watching carefully.
If getting too brown slide the cold plain shelf on to the second set of runners.
Remove from the oven and cool on a cooling rack.
The name came about because I was introduced to the recipe by our dear friend Joan Heath who lives in The Red House. This is my version of her delicious biscuits which can be mad ahead and baked as and when you need them. Remember to slightly reduce the cooking brae for the smaller biscuits.
Makes about 30 to 40 according to size
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