south indian lentils with shallots
| General Recipes
Cooking receipe to make south indian lentils with shallots under category General Recipes. You may find some video clips related to this receipe below.south indian lentils with shallotsvengai sambharindian300g split yellow lentils (toor dal) soaked in water for 30 minutes and drained.750ml water12
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eyemouth tart
| General Recipes
Cooking receipe to make eyemouth tart under category General Recipes. You may find some video clips related to this receipe below.eyemouth tart1 quantity basic shortcrust pastry recipe60g walnuts roughly chopped60g currants60g desiccated coconut60g glace cherries quartered60g raisins30g caster sugar
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Trout In Chablis Cream Recipe
| Fish And Seafoods
Type: Trout In Chablis Cream Free Cooking Recipe - Fish And Seafoods Check out the travel channel! Ingredients / Directions 4 troutsaltpepper4 small onions,40gr butter2 dl dry chablis2 1/2 dl cream1 tbsp minced dill. Clean troutsput them in a buttered backingpandice onions add over t
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crispy sichuan duck
| General Recipes
Cooking receipe to make crispy sichuan duck under category General Recipes. You may find some video clips related to this receipe below.crispy sichuan duckchinesewestern region1 whole duck 1.6kg1.8kg2 tablespoons five spice powder2 tablespoons salt4 slices fresh gingerspring onions1.1L groundnut oil
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Cooking receipe to make couscous garnish under category General Recipes. You may find some video clips related to this receipe below.
couscous garnish
ladenis
160ml hot water
drop olive oil
Salt and pepper
160g couscous
25g butter
1/2 finely chopped onion
1 small red pepper finely diced
1 tspn fresh parsley finely chopped
1 tspn fresh coriander finely chopped
1 tpsn fresh mint finely chopped
Bring the water oil salt and pepper to the boil in a saucepan.
Remove from the heat.
Add the couscous to the hot liquid.
Cover with a lid.
Leave to swell for 510 minutes.
Incorporate into the couscous the butter onion red pepper and herbs.
Season to taste and sur briefly so that the butter melts.
Line 4 x 10cm diameter galette moulds with clingfilm allowing it to overlap the edges.
Fill them with the couscous press it down and flatten the top.
Fold the remaining cling film over to cover.
Warm in a hot steamer for about 34 minutes.
We serve the couscous in the centre of the plate making sure that the shape is retained when we turn it out of the mould. We surround it with the lamb and cherry tomatoes and courgettes stuffed with a fine ratatouille.
This is a more exotic but simpler and lighter alternative to Potato Galette. In the restaurant it is served with Saddle of Lamb with a Herb Crust.
Serves 4
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