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peppercorns black info
| General Recipes
Cooking receipe to make peppercorns black info under category General Recipes. You may find some video clips related to this receipe below.peppercorns black info River cafe As we like our black pepper very coarse we pound the peppercorns in a pestle and mortar. Pepper loses its flavour very quickly
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Caviar Pie Recipe
| Appetizers
Type: Caviar Pie Free Cooking Recipe - Appetizers Try this one! Ingredients / Directions 12 eggs hard-boiled Mayonnaise Salt and freshly ground pepper 2 bunches scallion chopped 8 ounces cream cheese softened 16 ounces sour cream 2 large jars black caviar 1 large jar red caviar Grease
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Western Rose
| Drink Master
Cooking receipe to make Western Rose under category Drink Master. You may find some video clips related to this receipe below. 1/2 oz Apricot-flavored Brandy 1 oz Gin 1/2 oz Dry Vermouth 1/4 tsp Lemon JuiceShake with ice and strain into cocktail glass
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Chile Corn and Peppers Recipe
| Vegetables
Type: Chile Corn and Peppers Free Cooking Recipe - Vegetables All good! Ingredients / Directions "1 teaspoon Vegetable oil,1/2 cup(s) Onionchopped2 cup(s) Whole-kernel corn OR,1 pkt (10 oz)whole-kernelthawed1 sm Red bell pepperdiced1 sm Green bell pepperdiced1/2 teaspoon Hot dried chi
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Cooking receipe to make scampi provencal under category Aga Recipes. You may find some video clips related to this receipe below.
scampi provencal
700g tomatoes preferably plum tomatoes
4 shallots or 1 small onion
45ml olive oil
3 garlic cloves crushed or chopped
1 level tbsptomato paste
150ml white wine
bouquet garni
salt and freshly ground black pepper
700g raw scampi peeled tiger prawns or langoustines
spring onions
chives and prawns to garnish
Peel deseed and roughly chop the tomatoes.
Finely chop the shallots.
Heat the olive oil in a large frying pan add the shallots and cook for 12 minutes on the boiling plate.
Add the garlic and cook for 30 seconds before adding the tomato paste; cook for 1 minute.
Pour in the white wine bring to the boil and bubble for about 5 to 10 minutes until very well reduced and syrupy.
Add the chopped tomatoes and bouquet garni then season to taste.
Bring to the boll and cook in the simmering ovenfor 10 minutes or until pulpy.
Add the raw scampi to the hot sauce then return to the boil and simmer gently stirring for 1 to 2 minutes or until the scampi are pink and just cooked through to the centre.
Garnish with finely sliced spring onions chopped chives and prawns; serve immediately.
Serve this classic dish with crusty bread as a starter or with rice and salad as a main course.
Serves 6
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