Baked Macaroni Recipe
| Greek
Type: Baked Macaroni Free Cooking Recipe - Greek the best! Ingredients / Directions Directions: * 1 lb. Macaroni * 1/4 cup(s) butter * 1 1/2 cup(s)s (Kefalotiri and Gruyere) Grated cheese * A portion of bechamel sauce Boil the macaroni in 4 quarts of boiling salted water.
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savoury flaked rice with potatoes
| General Recipes
Cooking receipe to make savoury flaked rice with potatoes under category General Recipes. You may find some video clips related to this receipe below.savoury flaked rice with potatoesbatate pohe indian600g flaked rice washed and drained 1 teaspoon turmeric powder 1 teaspoon sugar 2 teaspoons lemon j
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Boiled green vegetables Recipe
| Greek
Type: Boiled green vegetables Free Cooking Recipe - Greek the best! Ingredients / Directions Directions: * Portion of green vegetables * lemon juice * olive oil * Salt Chop the roots of the green vegetables and wash them well. they need careful washing in order to remove s
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New York Steak Al Forno
| Everyday Recipes
Cooking receipe to make New York Steak Al Forno under category Everyday Recipes. You may find some video clips related to this receipe below.New York Steak Al Forno Serves 2 2 New York strip steaks 2 tablespoons fresh herb marinade (see recipe above) Salt to taste Freshly ground black pepper to tast
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Cooking receipe to make lamb and chestnuts en croute under category Aga Recipes. You may find some video clips related to this receipe below.
lamb and chestnuts en croute
2 racks of lamb trimmed each 350g
75g shallots or onions
225g mixed mushrooms
100g cooked vacuumpacked chestnuts
100g washed and prepared spinach
50g butter
3 garlic cloves
3 tbsp balsamic vinegar
1 level tsp chopped fresh thyme
142ml carton double cream salt and freshly ground black pepper
4 thin slices cooked ham
500 g packet puff pastry
1 egg
thyme and port gravy (qv) mashed sweet potatoes and broccoli to serve
Cut meat from bones in one piece; save bones for gravy.
Chop shallots mushrooms and chestnuts. Plunge spinach in boiling water for 2 seconds.
Drain refresh with cold water and dry.
Melt butter in a large pan.
Add shallots and cook stirring on the boiling plate for 2 to 3 minutes.
Add mushrooms; cook for 3 to 4 minutes.
Stir in crushed garlic and vinegar cook for 1 minute.
Add chestnuts thyme and cream.
Boil for 10 minutes or until reduced to a sticky glaze.
Season; cool.
On cling film place two ham slices to form a rectangle 200 x 150mm.
Cover with a layer of spinach.
Season lamb; place in the middle.
Spread with half the mushroom mixture. Wrap tightly sealing with cling film.
Repeat with other fllet.
Chill.
Roll out 125g of the pastry to 300 x 200mm to make the pastry base.
Place on a baking sheet and prick well; chill for 30 minutes.
Cook on the bottom runners of the roasting oven for 6 minutes then turn the tray around for even colouring and bake for a further 6 minutes or until golden and crisp.
Cool; cut into two rectangles 200 x 150mm.
Remove cling film from fllets; place one on each piece of pastry.
Trim pastry to size.
Thinly roll out remaining pastry to 560 x 230mm.
Cut into two 280 x 230mm.
Brush with beaten egg; wrap around lamb (eggside down).
Trim leaving 25mm to tuck under the cooked pastry base.
Brush with egg; decorate with trimmings.
Cover lightly with cling film; chill for at least 1 hour.
Brush again with egg.
Cook on the second runners of the roasting oven turning the tray round after 1 to 2 minutes for even colouring.
Cook for a total of 20 t 30 minutes (medium rare); 30 to 35 minutes (welldone) lamb should be pink in the centre.
Lower the tray if the pastry is becoming too dark.
Stand for 5 minutes before serving with gravy mashed sweet potatoes and broccoli.
Wrapping the lamb fillets in spinach and ham seals in the moisture keeping the meat tender and ensuring that the pastry stays crisp.
Serves 8
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