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| Meats
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| General Recipes
Cooking receipe to make quails egg salad with tomatoes and pine nuts under category General Recipes. You may find some video clips related to this receipe below.quails egg salad with tomatoes and pine nuts24 quails eggs 24 cherry tomatoes 55g pine nuts 1 tbsp olive oil dark green lettuce leaves to s
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Cooking receipe to make fllorentine oysters under category General Recipes. You may find some video clips related to this receipe below.fllorentine oystersitalian400g spinach washed picked over and chopped20g buttersaltgrated nutmeg24 oysters shelled 50g grated parmesan or Emmental cheese40g butter
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Cooking receipe to make pork and parsnip casserole under category Aga Recipes. You may find some video clips related to this receipe below.
pork and parsnip casserole
675g pork
450g parsnips
225g small onions
2 ibsp oil
1 clove garlic
450m1 light stock
1 tbsp soy sauce
1 tbsp golden syrup
2 tbsp white wine vinegar
25mm fresh root ginger peeled and grated
1 level tbsp cornflour
salt and pepper
Cut parsnips into 25mmcubes.
Peel and quarter the onions keeping the roots intact.
Peel the garlic.
Heat the oil in a frying pan with the garlic. Brown the meat and remove it to a casserole dish.
Brown the parsnips and onions in the frying pan.
Remove and discard the garlic.
Stir in the stock soy sauce golden syrup vinegar and grated ginger.
Bring to the boll and pour over the meat. Cover the casserole.
Ensure the casserole is piping hot then transfer to the simmering ovenfor 2 hours.
Mix the cornflour with a little water.
Stir into the casserole and heat on the
simmering plate or if the casserole dish is not flameproof put it in the roasting ovenuntil the sauce has thickened.
Adjust the seasoning and serve.
A truly delicious casserole if you like the taste of fresh ginger. During the slow
cooking the parsnips take on the ginger flavour which goes very well with the pork. Any cut of pork can be used provided it is not too fatty.
Serves 4
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