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monkfish provencale with crisp bacon lardons
| Aga Recipes
Cooking receipe to make monkfish provencale with crisp bacon lardons under category Aga Recipes. You may find some video clips related to this receipe below.monkfish provencale with crisp bacon lardons4 x 150g monkfish tail filets skinned8 rashers smoked streaky bacon snipped into thin stripssalt an
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exotic fruit salad
| Aga Recipes
Cooking receipe to make exotic fruit salad under category Aga Recipes. You may find some video clips related to this receipe below.exotic fruit saladchinesel00g white sugar300m1 water pared rind and juice of 1 lemona selection of fruits e.g. pineapple star fruit satsumas strawberries lychees kumquat
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Berry Tasty Muffins Recipe
| Kids
Type: Berry Tasty Muffins Free Cooking Recipe - Kids It's ok! Ingredients / Directions Directions: * 1 c. flour * 1 c. oatmeal * 3 tbsp. sugar * 1 teaspoon. salt * 4 teaspoon. baking powder * 1 c. blueberrieswashed * 1 egg * 1 c. milk * 1/4 c. vegetable oil
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Dinner Menu 20
| Everyday Recipes
Cooking receipe to make Dinner Menu 20 under category Everyday Recipes. You may find some video clips related to this receipe below.Appetizer:Artichoke Torta1 small red onion -- coarsely chopped1 stick butter4 8 oz. cans artichoke hearts -- drained3 ounces cream cheese1 cup shredded Cheddar cheese1
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Cooking receipe to make roast lamb with garlic and rosemary under category General Recipes. You may find some video clips related to this receipe below.
roast lamb with garlic and rosemary
delia smith
leg of lamb weighing about 1.8 kg
3 large doves garlic peeled and thinly sliced lengthways into about 24 slivers
large stems fresh rosemary cut into about 24 small sprigs
1 small onion peeled
salt and freshly milled black pepper
solid roasting tin with a base measuring 28 x 23cm and 5cm deep.
Pre heat the oven to gas mark 5/375F/190C.
Make about 24 small deep cuts in the skin of the lamb using a small sharp knife.
Push a sliver of garlic followed by a small sprig of rosemary into each cut and season the meat generously with salt and freshly milled black pepper.
Cut the onion in half and place it in the bottom of the roasting tin then transfer the lamb to the tin to sit on top of the onion halves.
Cover the tin loosely with foil then cook in the oven on a high shelf for 1 1/2 hours. After this take the foil off and let it cook for another 30 minutes.
Remove the lamb from the oven cover loosely with foil again and allow it to rest for about 20 minutes. Meanwhile make the gravy (qv).
I have included this recipe for roast lamb here in the sauce section because it is served with two sauces: gravy (qv)and the rosemary and onion sauce (qv). Potatoes lyonnaises (qv) make an excellent accompaniment.
Serves 6
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