Tea - Iced Tea - LiptonR BriskR Iced Tea
| Teas 2
Cooking receipe to make Tea - Iced Tea - LiptonR BriskR Iced Tea under category Teas 2. You may find some video clips related to this receipe below.LiptonR BriskR Iced TeaHere[tubepress mode='tag', tagValue='Tea - Iced Tea - LiptonR BriskR Iced Tea']
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Tokyo Japanese cooking recipe
| Japanese
Ingredients 2 plums 45 ml choya plum wine 10 ml belvedere vodka 5 ml sake 10 ml Midori melon liqueur 25 ml lemon juice 5 ml sugar syrup creme de cassis (To Float) Directions 1Fill an old fashioned glass with ice. 2Muddle the plums in a shaker. 3Add all ingredients except the creme de mure.
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stir fried prawns with leeks
| General Recipes
Cooking receipe to make stir fried prawns with leeks under category General Recipes. You may find some video clips related to this receipe below.stir fried prawns with leekschinese800g green king prawns in the shell2 young leeks1 fresh red chilli3cm piece ginger3 tablespoons vegetable oil2 teaspoons
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Cheese Steak Skillet Recipe
| Meats
Type: Cheese Steak Skillet Free Cooking Recipe - Meats Amazing! Ingredients / Directions 2 cup(s)s sliced green bell peppers1 small onionthinly sliced1 tablespoon olive oil1 pound cubed steakcut into serving pieces1 (26 ounce) can four-cheese spaghetti sauce1/2 cup(s) steak sauce6 oun
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Cooking receipe to make roast pheasant with scarlet confit under category Aga Recipes. You may find some video clips related to this receipe below.
roast pheasant with scarlet confit
a brace of oven ready pheasants
150ml pheasant or chicken stock
1 teaspoon cornflour
2 tablespoons port
sprigs of fresh herbs
marinade:
juice of I orange
2 tablespoons runny honey
2 tablespoons soy sauce
1 tablespoon worcestershire sauce
1 dessertspoon paprika
Take two large freezer bags and put one inside the other.
Mix the orange juice honey soy sauce worcestershire sauce and paprika and put with the pheasants into the inner bag. Marinate for about 24 hours in the fridge.
Stand the pheasants skin side up on a sheet of foil in the small roasting tin. Reserve the marinade.
Hang the tin on the top set of runners in the roasting oven and roast for 45 minutes covering the breasts with foil when they are brown after about 15 minutes.
Lift the pheasants out and allow to rest in the simmering oven while you make the gravy.
Make the reserved marinade up to 300m1 with the stock.
Slake the cornflour with 2 tablespoons of marinade and stock and pour back into the marinade with the port.
Remove the foil from the roasting tin tipping any juice back into the roasting tin and pour in the marinade liquid. Return the roasting tin to the floor of the roasting oven for about 3 to 4 minutes whisking a couple of times until bubbling.
Carve each breast off the carcass and cut into about 5 to 7 slices.
Arrange on each plate garnish with a bouquet of fresh herbs and serve with the gravy and scarlet confit.
For this recipe I roast the pheasants and serve only the breast meat. The next day I make a casserole of the legs (as for loch rannoch venison). Scarlet confit (qv) is a perfect accompaniment.
Serves 4
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