Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
punjabi baked fish in mint sauce
| General Recipes
Cooking receipe to make punjabi baked fish in mint sauce under category General Recipes. You may find some video clips related to this receipe below.punjabi baked fish in mint sauce4 large steaks or fillets of any white fish (about 700g in all)4 cloves garlic skinned and crushed1 inch piece of ginge
[ read more ]
Herbed Chicken Salad Recipe
| Salad
Type: Herbed Chicken Salad Free Cooking Recipe - Salad Good stuff! Ingredients / Directions 2 cup(s)s cooked chickencut into bite-size pieces1/4 cup(s) plain nonfat yogurt1/4 cup(s) reduced-calorie mayonnaise2 green onions with topsthinly sliced1 small carrotgrated2 radishesgrated3 tb
[ read more ]
Petchay Salad Recipe
| Salad
Type: Petchay Salad Free Cooking Recipe - Salad Yes! Ingredients / Directions 2 bundles of petchay (washedblanced and cut into 1?)1 big red onion (sliced into rings)?-teaspoon table salt1 teaspoon honey1-teaspoon black pepper (freshly grounded)1-teaspoon minced garlic2-cup(s)s vinegar
[ read more ]
Dinner Menu 20
| Everyday Recipes
Cooking receipe to make Dinner Menu 20 under category Everyday Recipes. You may find some video clips related to this receipe below.Appetizer:Artichoke Torta1 small red onion -- coarsely chopped1 stick butter4 8 oz. cans artichoke hearts -- drained3 ounces cream cheese1 cup shredded Cheddar cheese1
[ read more ]
Cooking receipe to make guinea fowl with port and blueberry sauce under category Aga Recipes. You may find some video clips related to this receipe below.
guinea fowl with port and blueberry sauce
2 guinea fowl about 1kg each
salt and freshly ground black pepper olive oil
fresh parsley (or thyme)
sauce:
450m1 guinea fowl or good chicken stock
3 tablespoons comflour
100ml port
3 tablespoons redcurrant telly
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
225g blueberries
Take off the thigh/leg joints and the breasdwing joints from the guinea fowl making eight joints from the two birds. Trim off all excess fat and season well. (Make stock from the carcass and backbones: put bones in your smallest pan cover with water and add vegetables to flavour.)
Fry the guinea fowl joints in a very little oil on both sides in a large nonstick frying pan on the boiling plate until golden.
Remove from the pan and put to one side. Drain off any fat.
Wipe out the frying pan.
Make the sauce by blending 4 tablespoons of stock with the corn flour in a bowl.
Measure into the wiped frying pan the port remaining stock redcurram jelly soy sauce worcestershire sauce and some salt and pepper.
Whisk in the blended cornflour mixture and bring to the boil on the boiling plate allowing it to thicken.
Put the browned joints into the frying pan with the sauce.
Bring to the boil transfer to the floor of the simmering oven and cook for about 30 minutes or until tender.
In the last few minutes of cooking time add the blueberries to the pan.
Serve sprinkled with parsley (or thyme). Good with a mash (qv).
For traditionalists make the sauce in the recipe but dont add the blueberries. you joint the guinea fowl ahead you can use the carcass to make stock for the recipe.
Serves 8
[tubepress mode=’tag’, tagValue=’guinea fowl with port and blueberry sauce’]
