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roast leg of lamb
| General Recipes
Cooking receipe to make roast leg of lamb under category General Recipes. You may find some video clips related to this receipe below.roast leg of lambjamie olivernaked chefA Leg of lamb (about 2kg) is always a real treat and I like to try different ways of enhancing its wonderful flavour.On the who
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Chicken-Fried Steak Recipe
| Meats
Type: Chicken-Fried Steak Free Cooking Recipe - Meats No other! Ingredients / Directions 1 (2 pound) round steak1/2 inch thick and tenderized by the butcher2 cup(s)s all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon freshly-ground black pepper3/4 teaspoon s
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sea bass with olive crust and basil puree
| General Recipes
Cooking receipe to make sea bass with olive crust and basil puree under category General Recipes. You may find some video clips related to this receipe below.sea bass with olive crust and basil pureeladenis4 x 150g skinless fillets sea bass 4 squares olive crust (qv) 2 bulbs of fennel cooked in a
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chinese ingredients info
| General Recipes
Cooking receipe to make chinese ingredients info under category General Recipes. You may find some video clips related to this receipe below.chinese ingredients info Chinese cooking would not.be Chinese without the use of a number of specialist ingredients which give Chinese foods their distinctive
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Cooking receipe to make halibut with tapenade in filo pastry under category Aga Recipes. You may find some video clips related to this receipe below.
halibut with tapenade in filo pastry
Halibut
185g can pitted sliced black olives drained and chopped
1 clove garlic crushed
2 tbsp capers chopped
2 tsp wholegrain mustard
freshly ground black pepper
1 tsp fruity olive oil
8 sheets filo pastry cut into 20cm squares
25g butter meted
4 halibut steaks each weighing about 125g or a 500g thick while fish fillet cut into four
2 tbsp olive oil
salad leaves to garnish
aga equipment:
wire shelf on third set of runners in roasting oven
Mix together the olives garlic capers and mustard.
Season with a little black pepper then add the oil and leave to stand for at least 30 minutes.
Melt the butter in a pan on the simmering plate or on the back of the aga then brush the filo pastry with the melted butter.
Stack the pastry into four lots of two then diode the olive mixture between them.
Nestle the fish on top then wap the pastry over it crimping the ends together into a cracker shape.
Lift the filo parcels carefully on to a baking sheet then brush them with the remaining butter.
Cook in the roasting ovenfor 12 minutes then serve immediately with a salad garnish.
Use any fine fleshed thick white fish of your choice bass cod or haddock are all possible alternatives to halibut.
Serves 4
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