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Red Onion and Goat Cheese Tart
| Pie s 4U
Cooking receipe to make Red Onion and Goat Cheese Tart under category Pie s 4U. You may find some video clips related to this receipe below.Red Onion and Goat Cheese Tart Serve warm with a fresh salad. Ingredients:
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vegetables a la grecque
| Aga Recipes
Cooking receipe to make vegetables a la grecque under category Aga Recipes. You may find some video clips related to this receipe below.vegetables a la grecqueFor the bouillon:2 tbsp virgin olive oil 2 shallots peeled and finely chopped 1 garlic cloves peeled and crushed 150ml dry white wine 1 tbsp
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Raisin Bread 2 Recipe
| Bread
Type: Raisin Bread 2 Free Cooking Recipe - Bread Outstanding! Ingredients / Directions 1 cup(s) scalded milk1 cup(s) shortening? teaspoon salt? cup(s) raisins3 cup(s)s flour1 yeast cakedissolved in lukewarm water To prepare this Raisin Bread Recipe 2first to make bread sift Flour. Dis
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Tea - Flashes Blend Tea
| Teas 2
Cooking receipe to make Tea - Flashes Blend Tea under category Teas 2. You may find some video clips related to this receipe below.Flashes Blend TeaNeed we say more? Brew up a pot and sip when needed. 1 part sage 1 part motherwort 1 part dandelion 1 part chickweed & violet leaves 1 part each elder
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Cooking receipe to make guinea fowl with madeira and spiced oranges under category Aga Recipes. You may find some video clips related to this receipe below.
guinea fowl with madeira and spiced oranges
1 tbsp oil
25g butter
8 guinea fowl joints or cornfed chicken joints 2kg total weight
225 shallots or button onions peeled with the root end trimmed
225g streaky bacon cut into thin strips or lardons (optional)
4 tangerines such as honey halved and
the juice squeezed from one
50g kumquats halved
25mm piece fresh root ginger peeled and coarsely grated
2 level tbsp plain flour
300ml madeira
600ml fresh chicken stock
1 cinnamon stick
3 level tbsp redcurrant jelly
200g vacuum packed chestnuts (optional)
chopped flatleafed parsley to garnish
couscous to accompany
Heat the oil and butter in a deep flameproof casserole on the boiling plate.
Add the guinea fowl or chicken joints in batches and cook until brown on the skin side before turning and browning on the other side.
Remove with a slotted spoon and set aside.
Add the shallots or button onions bacon or lardons halved tangerines and kumquats to the pan and cook stirring until brown.
Stir in the ginger and garlic and cook for 1 minute.
Stir in flour madeira and stock.
Return the joints to the casserole then add the cinnamon suck tangerine juice and redcurrant telly.
Bring to the boil; cover and cook on the floor of the simmering oven for 1 1/2 to 1 3/4 hours or until tender. (Cooking time depends on thickness of the joints not their weight so return to the oven if necessary.)
Discard cinnamon stick.
Lift guinea fowl out of the sauce onto a serving dish cover with foil and return to the simmering oven to keep warm.
In a saucepan bring the sauce to the boll add chestnuts.
If using and bubble for 5 to 10 minutes on the simmering plate or until reduced and syrupy. Pour over the guinea fowl garnish and serve with couscous.
If you dont have a large enough casserole brown the guinea fowl bacon and vegetables in a large frying pan and continue the recipe using a large roasting tin covered with foil. Guinea fowl has a much meatier flavour than chicken and is the ideal meat to partner the spiced
oranges. Vacuum packed chestnuts are the easiest to use.
Serves 6
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