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Grilled Shark with Barbecue Sauce Recipe
| Fish And Seafoods
Type: Grilled Shark with Barbecue Sauce Free Cooking Recipe - Fish And Seafoods Amazing! Ingredients / Directions 2 lb Shark steaks or other firm-fleshed fish 2 tbsp butter 1/3 cup(s) chopped onion 1 clove garlicminced 1/2 cup(s) water 1/4 cup(s) vinegar 2 tbsp brown sugar 1 teaspoon
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truffled fillet of beef in pastry
| General Recipes
Cooking receipe to make truffled fillet of beef in pastry under category General Recipes. You may find some video clips related to this receipe below.truffled fillet of beef in pastry 1kg beef fillet trimmed 25g butter 1 tbsp olive oil 2 x 50g jars of minced black truffle 350g puff pastry beaten egg
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Teriyaki Pork Stir Fry Japanese cooking recipe
| Japanese
Ingredients 2/3 cup light soy sauce 1/4 cup brown sugar 1 tablespoon cornstarch 2 teaspoons fresh ginger, grated 2 garlic cloves, minced 1/4 teaspoon red pepper flakes 1 lb boneless pork loin chop 4 cups cooked brown rice 1 red bell pepper, cut into strips 6 ounces snow peas 4 green onions
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easter tart
| General Recipes
Cooking receipe to make easter tart under category General Recipes. You may find some video clips related to this receipe below.easter tartcrostata di pasquaitaliancarluccioFor the pastry100ml olive oil100ml water300g plain white flourFor the filling3 medium sized globe artichokes250g spinach2 table
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Cooking receipe to make fresh salmon and herb fish cakes under category Aga Recipes. You may find some video clips related to this receipe below.
fresh salmon and herb fish cakes
550gpotatoes desiree or
king edwards peeled weight
salt and freshly ground black pepper 450g fresh skinless salmon filets about 50g butter
2 tablespoons light mayonnaise
3 heaped tablespoons chopped fresh parsley
1 heaped tablespoon chopped fresh dill
2 drops tabasco sauce
fresh white breadcrumbs
Cut the potatoes into even sizes and boil in salted water on the boiling plate for 5 minutes.
Drain cover and transfer to the simmering oven until tender about 40 minutes.
Drain any excess water created and mash with the buttery juices from the fish when it is cooked.
About 15 minutes before the potatoes finish cooking season the fish with salt and pepper.
Cut the fillets in half if they are large. Wrap the fish in a foil parcel with a good 30g butter.
Bake on the grid shelf on the floor of the roasting oven for 10 to 12 minutes or until the fish is opaque and flakes in the centre when tested with a fork.
Flake the fish into a bowl with the mashed potatoes discarding any bones. Add the mayonnaise herbs and tabasco. Taste the mixture and season well with salt and pepper.
Allow the mixture to cool then put into the fridge until firm enough to shape.
Divide the mixture into twelve evensized round fish cakes and roll in breadcrumbs. Cover and chill if time allows.
Preheat a baking sheet covered with a piece of lift off paper on the floor of the roasting oven for 5 minutes.
Generously butter the hot lift off paper using kitchen paper.
Bake the fish cakes for 4 minutes turn over and bake for a further 4 minutes until golden brown and piping hot. (If you dont preheat the baking sheet the fish cakes are apt to spread.)
If need be the fish cakes can be kept warm for up to 40 minutes in the simmering oven.
Serve with tartare sauce (qv) and lemon wedges.
They are also delicious just on their own with say broccoli and peas.
The fish cakes are oven baked with no additional butter other than a generous greasing of the oven tray. They freeze well before cooking and can be eaten for breakfast lunch or supper. You can fry the fish cakes in a little oil and butter if preferred.
Serves 6
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