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Fantastic Lemon Butter Fillet Recipe
| Fish And Seafoods
Type: Fantastic Lemon Butter Fillet Free Cooking Recipe - Fish And Seafoods Just do it! Ingredients / Directions 1/2 cup(s) butter 1 lemonjuiced 1 teaspoon salt 1 teaspoon ground black pepper 1/2 teaspoon dried parsley 3 cloves garlicminced 6 (4 ounce) fillets cod 2 tablespoons lemon
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Chicken Tamales - Mexican Recipe Recipe
| Mexican
Type: Chicken Tamales - Mexican Recipe Free Cooking Recipe - Mexican Simply good! Ingredients / Directions 6 cup(s)s Maseca Corn Masa Mix for Tamales6 cup(s)s Chicken broth1 cup(s) corn oil2 teaspoon salt1 teaspoon baking powder1 1/2 large rotisserie chicken2 cans salsa verde or tomat
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coconut squares
| Aga Recipes
Cooking receipe to make coconut squares under category Aga Recipes. You may find some video clips related to this receipe below.coconut squares75g butter plus extra for greasing 200g demerara sugar 175 ground rice 2 large eggs pinch of salt2 drops vanilla essence 75g desiccated coconut 75g chopped h
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Rhubarb Strawberry Crunch
| Pie s 4U
Cooking receipe to make Rhubarb Strawberry Crunch under category Pie s 4U. You may find some video clips related to this receipe below.Rhubarb Strawberry Crunch Ever wonder what to do with that Big Rhubarb plant in the garden?? This is your answer.
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Cooking receipe to make pumpkin risotto with hazelnut butter under category Aga Recipes. You may find some video clips related to this receipe below.
pumpkin risotto with hazelnut butter
50g skinned hazelnuts
125g butter softened
2 tbspn chopped fresh parsley
salt and freshly ground black pepper
Risotto:
900g pumpkin
50g butter
175g onion peeled and finely chopped
2 garlic cloves peeled and crushed
225g arborfo (risotto) rice
600ml hot vegetable stock finely grated zest of 1/2 orange
50g parmesan cheese freshly grated
Spread the hazelnuts on a baking sheet. With the grid shelf on the fourth set of runners toast the nuts in the roasting ovenfor 5 to 10 minutes until golden brown.
Allow to cool then chop finely.
Blend the butter with the chopped hazelnuts and parsley.
Season with pepper to taste.
Spoon on to a piece of nonstick baking parchment and roll into a sausage shape twisting the paper at both ends.
Chill in the refrigerator until required.
Cut the pumpkin in half scoop out the seeds and cut away the skin; there should be about 450g flesh.
Cut into large dice.
Melt the butter in a large saucepan on the simmering plate.
Add the onion and fry until soft but not brown.
Add the diced pumpkin and saute for 5 to 8 minutes until just beginning to soften.
Add the garlic and rice and stir until well mixed.
Add the hat stock a ladleful at a time ensuring each addition is absorbed before adding the next.
This will take about 25 minutes.
The risotto is ready when the rice is tender and creamy but still retains some bite; it may not be necessary to add all of the stock.
Stir in the orange zest and parmesan; adjust the seasoning.
Spoon the risotto onto warmed serving plates and top with slices of the hazelnut butter.
If the pumpkin is very firm you may need to increase the cooking time at sautee stage. Served with a simple salad this is an ideal quick supper. For convenience the hazelnut butter can be made ahead and kept in the refrigerator until required.
Serves 4
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