Anman Steamed Buns With Azuki Sweet Red Bean Paste Japanese cooking recipe
| Japanese
Ingredients Azuki (Red Bean) Paste 1 1/3 cups azuki beans 4 cups water 1 cup sugar (do no substitute) 1/2 teaspoon salt Buns 1 1/3 cups flour (all white or half white half whole wheat) 3 1/2 tablespoons sugar (or other sweetener) 1 pinch salt 3/4 teaspoon instant yeast 3/4 tablespoon baking
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Screwdriver
| Drink Master
Cooking receipe to make Screwdriver under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Vodka 5 oz Orange JuicePour into highball glass over ice cubes. Stir well.[tubepress mode='tag', tagValue='Screwdriver']
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herb sauce
| General Recipes
Cooking receipe to make herb sauce under category General Recipes. You may find some video clips related to this receipe below.herb saucesalsa alla erveitaliancarluccio1/4small onion finely chopped4 tabbspoons extra virgin olive oil100g butter1 garlic clove finely chopped25g pine kernels8 tablespoon
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lemon and lime cream tart
| General Recipes
Cooking receipe to make lemon and lime cream tart under category General Recipes. You may find some video clips related to this receipe below.lemon and lime cream tartjamie olivernaked chef1 tart shelf baked blind (qv short crust sweet pastry) 340g caster sugar 8 large free range eggs 350m1double cr
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Cooking receipe to make normandy pork under category Aga Recipes. You may find some video clips related to this receipe below.
normandy pork
1 thick pork fillet or tenderloin weighing about 500g
2 tbsp olive oil
knob of butter
salt and freshly ground black pepper
1 tbsp tapenade or black olive paste
1 tart green eating apple such as granny smith
1 small onion finely chopped
1 small clove garlic crushed
150m1 dry cider
2 tbsp calvados (optional)
150ml double cream
aga equipment:
small roasting tin on second set of runners in roasting oven
Brown the pork in the oil and butter in a large frying pan on top of the aga. Season the fillet lightly then smear it with tapenade and transfer it to the roasting tin.
Roast for 30 to 40 minutes then allow it to stand and rest for 10 to 15 minutes.
Core the apple cut away and discard the top and bottom then cut the fruit into 4 thick slices.
Fry them until lightly golden in the pan juices from browning the pork then keep the apple warm on a plate in the simmering oven.
Add the onion to the frying pan and cook on the simmering plate until just soft.
Stir in the cider then boil quickly until reduced by half.
Add the calvados if using and the cream.
Boil until slightly thickened and lightly browned.
Season the sauce to taste.
Slice the pork fillet obliquely then serve the slices garnished with the fried apple and with the sauce spooned round.
Normandy pheasant and normandy chicken usually means cooked with the classic combination of apples cream and calvados. This version includes tapenade for a more mediterranean feel.
Serves 4
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