Roasted Lime-Cilantro Roast Recipe
| Meats
Type: Roasted Lime-Cilantro Roast Free Cooking Recipe - Meats Wow! Ingredients / Directions Makes 12 servings.Begin this at least 12 hour(s) before serving.8 garlic cloves1 jalapeno pepperseeded1/4 cup(s) chopped fresh cilantro1/4 cup(s) lime juice1 tablespoon coriander seeds1 tablesp
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minted creamed asparagus and ricotta tortellini with asparagus tips and butter
| General Recipes
Cooking receipe to make minted creamed asparagus and ricotta tortellini with asparagus tips and butter under category General Recipes. You may find some video clips related to this receipe below.minted creamed asparagus and ricotta tortellini with asparagus tips and butterjamie olivernaked chef2 rea
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sable pastry
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Cooking receipe to make sable pastry under category General Recipes. You may find some video clips related to this receipe below.sable pastryladenis125 butter at roam temperatune 125 icing sugar sifted 2 eggs beaten 3 tbspns double cream 310g plain flour sifted Gently cream the butter and the sugar
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green sauce
| General Recipes
Cooking receipe to make green sauce under category General Recipes. You may find some video clips related to this receipe below.green sauceitalian1 small onion finely chopped1 clove garlic crushedsalt pepper2 anchovy fillets soaked drained and mashed1 tablespoon capers2 tablespoons chopped parsley2
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Cooking receipe to make leek potato and goats cheese cakes under category Aga Recipes. You may find some video clips related to this receipe below.
leek potato and goats cheese cakes
250g leeks
550g potatoes
salt and freshly ground black pepper
150g soft goats cheese
25g butter
125g feta cheese
50g fresh breadcrumbs
flour for dusting
oil for brushing
fresh herbs to garnish
Rinse and finely chop the leeks.
Peel the potatoes and bring to the boil in salted water in an ovenproof pan.
When boiling transfer the pan to the simmering ovenand cook until tender. Drain and dry well.
Mash the potato with the soft goats cheese.
Melt butter in a saucepan add the leeks and cook first on the simmering plate for
2 minutes then transfer to the simmering ovenfor 10 minutes or until very soft. Transfer the pan to the boiling plateand cook stirring until all the liquid has evaporated.
Cool then mix with potatoes crumbled fetes cheese and breadcrumbs.
Season well.
Cover and refrigerate for 3 to 4 hours.
Shape the chilled cheese and potato mixture into 16 cakes each 66mm across and 10mm deep.
Dust the cakes with flour and brush with oil. Cook for 1 to 2 minutes each side directly on the simmering plate until golden and crisp then place on a baking tray in the roasting ovenon the fourth runners for 10 minutes until piping hot right through.
Garnish with fresh herbs to serve.
When buying leeks choose those that are slim rather than the thinker ones. These will be melting in texture when cooked with a subtle flavour.
Serves 8
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