roasted cod with parsley oregano chilli and lime
| General Recipes
Cooking receipe to make roasted cod with parsley oregano chilli and lime under category General Recipes. You may find some video clips related to this receipe below.roasted cod with parsley oregano chilli and limejamie olivernaked chef4 cod steaks about 340g each in weight12 tablespoons olive oil1 1
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-*Liqour::Sloe Gin
| Drink Master
Cooking receipe to make -*Liqour::Sloe Gin under category Drink Master. You may find some video clips related to this receipe below.Made from sloe berries produced by the blackthorn bush. [tubepress mode='tag', tagValue='-*Liqour::Sloe Gin']
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Macaroni and Shrimp Bake Recipe
| Pasta
Type: Macaroni and Shrimp Bake Free Cooking Recipe - Pasta It's alright! Ingredients / Directions 3 cup(s)s dried short-cut macaroni1 tbsp olive oil6 tbsp butter,2 small fennel bulbsthinly sliced and fronds reserved6 ounces mushroomsthinly sliced6 ounces peeledcooked shrimp pinch of c
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Vodka Sour
| Drink Master
Cooking receipe to make Vodka Sour under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Lemon 1/2 tsp Powdered Sugar 2 oz VodkaShake with ice and strain into sour glass. Decorate with a 1/2 slice of lemon and a cherry.
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Cooking receipe to make risotto with two artichokes under category General Recipes. You may find some video clips related to this receipe below.
risotto with two artichokes
risotto con due carciofi
italian
carluccio
4 x 50 g small globe artichakes (trimmed weight) or hearts from 4 big fresh globe artichokes
600 ml chicken or vegetable stock or bouillon cube
1 small onion finely chopped
4 tablespoans extra virgin olive oil
100g unsalted butter
320g Jerusalem artichokes peeled and thinly sliced
350g risotto rice (carnaroli vialone nano or arborio)
50g freshly grated Parmeson
2 teaspoons finely chopped fresh flat leaf parsley
sea salt
freshly ground black pepper
Cut each small globe artichoke or the artichoke hearts in half and slice thinly.
Bring the stock to the boil.
Meanwhile in a separate pan fry the onion gently in the oil and 65g of the butter until soft without colouring.
Add the globe and Jerusalem artichokes and lightly brown over a moderate heat.
Add a little stock and braise for 2 minutes.
Add the risotto rice and stir until each grain is coated.
Gradually add the stock until it is absorbed and the grains are soft but still have a bite to them. Off the heat stir in the Parmesan the remaining butter and the parsley.
Check the seasoning and serve.
The combinatron of the two artichokes gives this riotto an extremey delicate flavour. It is suitable for anything from a piatto unico (one course meal) to one of the courses for an extremely elegant dinner pary.
Serves 4
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