Rainy Day Pulled Pork BBQ
| Everyday Recipes
Cooking receipe to make Rainy Day Pulled Pork BBQ under category Everyday Recipes. You may find some video clips related to this receipe below.Rainy Day Pulled Pork BBQSouthernfood.About.comThere are several versions of "pulled pork" in the crockpot and many you can make in the oven. This recipe is
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Maki Sushi Rice Rice Cooker Japanese cooking recipe
| Japanese
Ingredients 2 1/2 cups short-grain rice, sushi rice, such as koshikari. 100 ml rice vinegar 60 ml mirin 3 teaspoons caster sugar 2 teaspoons salt Directions 1Rinse the rice well under running water, put it in the bowl of your rice maker. 2Add the amount of water required by the rice maker. In
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Screwdriver
| Drink Master
Cooking receipe to make Screwdriver under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Vodka 5 oz Orange JuicePour into highball glass over ice cubes. Stir well.[tubepress mode='tag', tagValue='Screwdriver']
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sticky ginger flapjacks
| Aga Recipes
Cooking receipe to make sticky ginger flapjacks under category Aga Recipes. You may find some video clips related to this receipe below.sticky ginger flapjacks350g unsalted butter plus extra for greasing 275g caster sugar225g golden syrup 450g rolled oats 1 level tsp ground gingerGrease and baseline
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Cooking receipe to make oatcakes with livers onion and rocket under category General Recipes. You may find some video clips related to this receipe below.
scottish oatcakes with chicken livers red onion conserve and rocket
nick nairn island harvest
25g butter
350g chicken livers trimmed
salt and freshly ground black pepper
1 quantity Scottish Oatcakes (qv)
25g rocket leuves
a few drops of olive oil and freshly squeezed lemon juice
For the red onion conserve (makes about 450g):
75ml olive oil
1.5kg red onions thinly sliced
120ml sherry vinegar or Cabernet Sauvignon vinegar
2 tablespoons creme de cassis (optional)
For the red onion conserve heat the oil in a large heavyhased pan.
Add the onions and cook over a low to medium heat stirring now and then for 1 hour until the onions are very soft and richly caramelised.
Add the vinegar and simmer for another 10 minutes until the harsh flavour of the vinegar has been boiled off and the conserve has tliickened.
Stir in the creme de cassis if using season to taste with salt and pepper and keep stirring over a low heat.
Heat the butter in a large frying pan add the chicken livers and fry over a high heat turning them as they brown for about 3 minutes until they are nicely browned on the outside but still pink and juicy in the centre.
Season with salt and pepper and then arrange over the top of each oatcake.
Spoon a little of the warmed onion conserve in among the livers.
Toss the rocket leaves with the oil and lemon juice and scason to taste with salt and pepper.
Pile on tolp of each oatcake and serve.
Can be made well in advance cooled and stored in an airtight container. These are a bit messy for finger eating but are good enough for the proper knife and fork treatment.There will ble more red onion conserve than you need so just spoon the rest into a jar pour a thin layer of oil on top and store it in the fridge. It will keep for 6 to 8 weeks and goes really well with all sorts of hot and cold meats or cheese.
Serves 4
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