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potatoes with beef and beer Recipe
| Meats
Type: potatoes with beef and beer Free Cooking Recipe - Meats the best! Ingredients / Directions 1 lb boneless lean beef1 pkg onion soup mix2 medium-sized potatoespeeled and diced1 cup(s) baby carrots1 12oz can beer1 loaf French breadDijon mustardgrated sharp cheddar cheese Direction
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Brandy Sangaree
| Drink Master
Cooking receipe to make Brandy Sangaree under category Drink Master. You may find some video clips related to this receipe below. 1/2 tsp Powdered Sugar 1 tsp Water 2 oz Brandy Club Soda 1 tbsp PortDissolve sugar in water and add brandy. Pour
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spicy hot bean curd with minced beef
| General Recipes
Cooking receipe to make spicy hot bean curd with minced beef under category General Recipes. You may find some video clips related to this receipe below.spicy hot bean curd with minced beefchinese300g topside mince1 medium sized onion chopped2 tablespoons vegetable oil11/2 teaspoons finely chopped g
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Orange-Mango Soup Recipe
| Soups
Type: Orange-Mango Soup Free Cooking Recipe - Soups All good! Ingredients / Directions 1 lrg orange3 lrg mangoes1 1/2 cup(s) buttermilk1 1/2 cup(s) fresh orange juice3 teaspoon honeyFresh lemon juice if necessary8 sm fresh mint leaves Remove the zest from the orange with a zester or g
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Cooking receipe to make salmon terrine under category Aga Recipes. You may find some video clips related to this receipe below.
salmon terrine
625g skinned salmon fillet
175g skinned plaice fillets
3 eggs
1 1/2 tsp salt
freshly ground black pepper
350ml double cream
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives or springonion tops
4 tbsp mayonnaise two
2 x 125g packs gravadlax with mustard and dill sauce (qv below)
lemon wedges to serve
Roughly chop 400g of the salmon and all of the plaice fillets.
Put the chopped salmon in a blender or food processor and work until smooth. With the machine still running add 2 eggs one at a time through the feeder tube processing until evenly mixed. Transfer the mixture to a bowl then beat in 1 tsp salt and 1 tspn pepper.
Wash out the blender or processor goblet and repeat this process using the plaice fillets remaining egg 1/2 tsp salt and 1/2 tspn pepper.
Cover both bowls and chill in the refrigerator for 30 minutes.
Gradually beat 200ml cream into the salmon mixture by hand one tbspful at a time.
Beat the remaining cream into the plaice mixture in the same way then fold in the chopped herbs.
Thinly slice the remaining salmon fillet diaganally into escalopes then place between two sheets of cling film and flatten gently with a rolling pin until almost transparent.
Baseline a 1.4 litre terrine with greaseproof paper.
Spoon half the salmon mixture into the terrine and spread evenly to cover base. Lay half the salmon escalopes on top in a thin even layer to completely cover the salmon mixture trimming them to tit as necessary.
Spread half the plaice and herb mixture evenly over the salmon.
Lay the remaining salmon escalopes on top then cover with the remaining plaice and herb mixture.
Top with the remaining salmon mixture. Cover the whole terrine with toil and chill for 30 minutes.
Stand the covered terrine in the small roasting tin containing enough boiling water to come halfway up the sides.
