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ghee info
| General Recipes
Cooking receipe to make ghee info under category General Recipes. You may find some video clips related to this receipe below.ghee infoClarified butter. Used as the main form of cooking fat in India for its rich flavour which complements the food. Substitute cooking oil in a fat free diet or use bu
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Chicken and Onion Quiche
| Cyber Kuali
Cooking receipe to make Chicken and Onion Quiche under category Cyber Kuali. You may find some video clips related to this receipe below.Chicken and Onion QuicheBy Amy BehIngredients:
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Gluten Bread Recipe
| Bread
Type: Gluten Bread Free Cooking Recipe - Bread Um! Yummy! Ingredients / Directions 1? pounds gluten prepared as above2 cakes yeastdissolved in one tablespoon warm water? teaspoon salt? cup(s) oil8 ounces bread flour To prepare this Gluten Bread Recipe 1first work well till you have a
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Fish Spetsiota Recipe
| Greek
Type: Fish Spetsiota Free Cooking Recipe - Greek the best! Ingredients / Directions Directions: * 3 1/2 lbs halibut or red snapper * Juice from 1 lemon * 6 ripe tomatoes * 1 tbsp tomato paste * 3 cloves garlic(diced) * parsley (diced) * Bread crumbs * 1 cup(s)
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Cooking receipe to make game pie with rosemary and juniper crust under category Aga Recipes. You may find some video clips related to this receipe below.
game pie with rosemary and juniper crust
4 dressed pheasant
1 tbsp oil
200g smoked streaky bacon roughly chopped
12 medium onions chopped
500ml robust red wine
75g game dripping or butter
300g mushrooms wiped and quartered
75g flour
salt and freshly ground black pepper
For the pastry:
350g plain flour
175g butter
25g white vegetable fat
30ml juniper berries crushed
1 tbsp dry english mustard
2 tbsp fresh rosemary chopped
1tsp salt
Pluck any remaining feathers from the pheasant. Heat the oil in a large pan on the boiling plate.
Brown the pheasant on all sides two at a time. Lift them out and set aside when they are a good colour.
Add the bacon and onion to the pan and cook briskly on the boiling plate until coloured then pour on the wine and 500ml water.
Return the pheasant to the pan bring to the
boil cover and transfer to the simmering oven for 2 to 4 hours until tender this will depend
on the age of the birds.
Pour the contents of the pan into a small roasting tin and strain the juices back into the large pan.
Allow the birds to cool sufficiently to handle with ease.
Skim any game dripping from the surface of the stock and reserve.
Stnp the meat from the birds.
Place the meat back in the roasting tin with onions and bacon.
Place the bones and skin in the pan of game stock.
Bring the stock to the boil on the plate then cover and transfer to the roasting oven for 20 minutes or the simmering oven for 1 hour.
Strain stock measure and make up to 1 litre with water.
Heat the dripping or butter in a separate saucepan add mushrooms and fry on the
plate without stirring until golden on one side shake the pan and allow to colour again.
Remove the pan from the heat.
Stir the flour into the mushrooms then pour in the measured stock
Bring to the boil then simmer for 3 to 5 minutes. Season to taste then pour over the meat.
Cover with foil and leave to cool.
To make the pastry combine all the ingredients in a food processor and process to the
texture of large crumbs.
If making by hand rub the fat into the flour and stir in the remaining ingredients.
Gather into a ball.
Roll out the pastry to ft the top of the roasting tin plus 15mm all around.
Trim off the edge.
Moisten the top edge of the roasting tin with water and stick the cutoff strips of pastry around the tin edge.
Moisten this pastry then top with the large sheet of pastry.
Trim any edges and pinch to flute the border. Brush with beaten egg and bake on the grid shelf on the floor of the roasting oven for 30 minutes fuming halfway through the cooking time to ensure even colouring.
Transfer to the simmering oven for 1/2 to 1 hour before serving so the pie is very hot and the flavours mingle.
Two 2kg chickens may be used instead of the pheasant. umper rosemary and game make a perfect combination and once you have made this delicious pastry crust you will wonder why pastry is sometimes so boring. This pie is ideal for feeding a crowd for lunch.
Serves 12
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