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chicken shrimp and sausage gumbo
| General Recipes
Cooking receipe to make chicken shrimp and sausage gumbo under category General Recipes. You may find some video clips related to this receipe below.chicken shrimp and sausage gumbo16 uncooked tiger prawns (shells on) a dash of olive oil 2 large freerange chicken breasts skin on cut into chunks 1/2
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Cocoa Almond Bread Recipe
| Bread
Type: Cocoa Almond Bread Free Cooking Recipe - Bread You got to try this! Ingredients / Directions Yields a 1 1/2-pound loaf.1 cup(s) warm milk1/4 cup(s) buttersoftened1 egg1/2 teaspoon almond extract1/2 cup(s) granulated sugar1/4 cup(s) baking cocoa1/2 teaspoon salt3 cup(s)s plus 2 t
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summer cobb salad with sweet corn and green beans
| General Recipes
Cooking receipe to make summer cobb salad with sweet corn and green beans under category General Recipes. You may find some video clips related to this receipe below.summer cobb salad with sweet corn and green beans1 pound boneless skinless chicken breasts 2 cups fresh corn kernels (about 4 ears) 1
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grilled chicken with ginger chinese greens and noodles in a herb broth
| General Recipes
Cooking receipe to make grilled chicken with ginger chinese greens and noodles in a herb broth under category General Recipes. You may find some video clips related to this receipe below.grilled chicken with ginger chinese greens and noodles in a herb brothjamie olivernaked chef4 chicken breastsalt
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Cooking receipe to make duck and juniper cassoulet under category Aga Recipes. You may find some video clips related to this receipe below.
duck and juniper cassoulet
6 juniper berries crushed
6 duck legs about 1.4kg total weight
4 bay leaves
7 tbsp oil
9 garlic cloves crushed
sea salt and freshly ground black pepper
450g toulouse sausages or any garlicky sausage
175h whole piece of streaky bacon rind removed and roughly chopped
700h tomatoes preferably plum peeled quartered and deseeded
2 level tbsp chopped fresh thyme plus
3 sprigs
350g onions peeled and roughly chopped
350g carrots peeled and roughly chopped
350g celery peeled and roughly chopped
1 bottle white wine
900ml chicken stock preferably homemade
2 level tbsp tomato paste
420g can white haricot beans beans drained and rinsed
420g can cannellini beans drained and rinsed
2 sprigs fresh rosemary or 1 level tspdried
225g coarse rustic breadcrumbs
sea salt for sprinkling and rosemary sprigs to garnish
Rub the juniper berries over the duck legs then scatter the bay leaves on top and pour 4 tbsp oil over.
Stir in six of the crushed garlic doves then season with sea salt and black pepper.
Cover and marinate overnight in the fndge.
Place the marinated duck legs in a roasting tin with the oil and seasonings from the marinade. Cook on the top runners of the roasting oven for 15 minutes.
Cut the sausages in half and add to the duck with the bacon.
Cook for a further 30 minutes.
Set aside spooning off and reserving the fat.
Combine the tomatoes and chopped thyme in a large bowl.
Toss the onions carrots and celery in the remaining oil and cook in another roasting tin on the floor of the roasting oven for 30 minutes or until golden.
Add the tomatoes and chopped thyme then cook for a further 15 minutes and season.
Add the white wine to the vegetables bring to the boil on the boiling plate then return to the floor of the roasting oven for 20 minutes.
Add the stock and tomato puree to the vegetables reduce on the simmering plate for 5 to 10 minutes then stir in the beans.
Spoon into a 2.8 litre casserole dish.
Season to taste.
Tuck the duck legs into the beans vegetables and sauce.
Scatter the sausages and bacon over then add sprigs of thyme and rosemary.
Combine the remaining garlic and reserved fat with the breadcrumbs.
Sprinkle breadcrumbs over the cassoulet and cover.
