Japanese Style Chicken Marinade Japanese cooking recipe
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Ingredients 1/4 cup soy sauce 1/4 cup sherry wine 2 tablespoons horseradish 2 tablespoons onions, chopped 1 tablespoon sugar 1 tablespoon powdered ginger Directions 1Combine all ingredients. 2Marinate the chicken in the mixture for 1 hour or more and broil, basting with the marinade at the be
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Cooking receipe to make spiced beef and noodle soup under category Aga Recipes. You may find some video clips related to this receipe below.spiced beef and noodle soup2 tbsp oil 225g fillet steak cut into thin strips 1.1 litres beef stock 2 tbsp thai fish sauce 15g dried porcini or shiitake mushroo
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Cooking receipe to make chicken livers with toasted pine kernels under category Aga Recipes. You may find some video clips related to this receipe below.
chicken livers with toasted pine kernels
450g fresh chicken livers (usually 2 tubs or packets)
175g thick rashers streaky bacon rinded and cut into 5mm strips
3 thick slices of white bread crusts removed cubed
1 tablespoon olive oil
100g button mushrooms coarsely sliced
4 tablespoons salad dressing
3 whole little gem lettuces
6 firm tomatoes each cut into S7 slices salt and freshly ground black pepper
25g ( I oz) butter
2 tablespoons balsamic vinegar
40g ( I/z oz) pine kernels toasted
(see above) chopped sage or parsley
Drain the chicken livers in a sieve over a bowl.
Using a pair of kitchen scissors halve the larger pieces and remove any stringy bits.
Soften the bacon in a large nonstick frying pan on the boiling plate then cook quickly until brown.
Lift out with a slotted spoon and keep hot.
Add the bread croutons to the pan adding a little olive oil if necessary and fry until crisp and brown.
Keep hot.
Toss the sliced mushrooms in the dressing until coated.
Arrange 5 to lettuce leaves in a tittle on each plate.
Make an inner circle using 5 to 7 slices of tomato on each.
Season and arrange the mushrooms over the tomatoes and drizzle the remaining dressing over the lettuce leaves.
Heat the butter in a frying pan on the boiling plate until sizzling and really hot add the chicken livers and cook them turning frequently for about 2 minutes. Add the bacon and croutons and toss until hot and crispy then spoon into the middle of the six portions of salad.
Deglaze the pan with the balsamic vinegar and pour over the livers.
Sprinkle on the roasted pine kernels and decorate with sage or parsley.
Serve immediately.
For an even speedier dish buy a packet o fprepared mixed leaf salad at the supermarket. Toast the pine kernels in a non stick pan on the simmering plate until pale golden. Don
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