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italian roast leg of lamb
| General Recipes
Cooking receipe to make italian roast leg of lamb under category General Recipes. You may find some video clips related to this receipe below.italian roast leg of lamb1 cup nicoise or kalamata olives pitted and chopped 2 tablespoons grated orange zest 2 tablespoons chopped fresh sage 2 tablespoons f
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Stuffed Mushroom Caps Recipe
| Appetizers
Type: Stuffed Mushroom Caps Free Cooking Recipe - Appetizers Unbelievable! Ingredients / Directions 8 ounces good quality bleu cheese such as RoquefortGorgonzola or Stilton12 tablespoons buttersoftened1 teaspoon Dijon-style mustard1/2 teaspoon Worcestershire sauce18 to 24 mushrooms
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tarts info
| General Recipes
Cooking receipe to make tarts info under category General Recipes. You may find some video clips related to this receipe below.tarts infoAll tart makers strive to avoid a soggy bottom. Here are few time honoured techniques listed on a rising cafe of efficacy:Stand the tart tin on a heavy baking sh
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Parsnip Salad with Carrots and Orange Vinaigrette Recipe
| Salad
Type: Parsnip Salad with Carrots and Orange Vinaigrette Free Cooking Recipe - Salad Simply good! Ingredients / Directions 3/4 pound parsnipscut into 1/2-inch coins1/4 pound carrotscut into 1/2-inch coins2 tbsp minced fresh chives1 teaspoon celery seeds2 tbsp orange juice1 teaspoon lem
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Cooking receipe to make grilled dover sole under category General Recipes. You may find some video clips related to this receipe below.
grilled dover sole
4 fresh Dover sole
salt
60g unsalted butter melted
2 tablespoons lemon juice
black pepper
Remove the entrails if the fishmonger hasnt done so.
Open the cavity in the upper part of the fish under the gills.
Draw out the insides and clean away any blood.
Wash the fish thoroughly in cold water.
Cut off the fins using kitchen scissors.
Make a cut across the tail through the skin on the dark side.
Dip your fingers in salt to help grip the skin and gently work them under the black skin from the tail upwards so you can grasp the skin firmly.
Hold the fish down firmly with the other hand then pull the skin upwards towards the head.
Repeat for the white side (this isnt necessary unless the fish is very large).
If you prefer the fishmonger will skin the fish in this way for you.
Mix together the melted butter lemon juice and plenty of black pepper.
Brush both sides of the sole with this mixture.
Grill for about 3 to 4 minutes on each side basting to keep the fish moist.
Do not overcook.
Serve immediately.
Serves 4
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