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Japanese Barbeque Swordfish Steaks from Crisco.com
| Everyday Recipes
Cooking receipe to make Japanese Barbeque Swordfish Steaks from Crisco.com under category Everyday Recipes. You may find some video clips related to this receipe below.Japanese Barbeque Swordfish Steaks from Crisco.com Makes 4 servings1/4 cup Crisco Pure Canola Oil1/2 cup chopped onion2 tablespoons
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Chicken Vegetable Soup with Bananas Recipe
| Soups
Type: Chicken Vegetable Soup with Bananas Free Cooking Recipe - Soups Outstanding! Ingredients / Directions 4 lb stewing chickencut up1/2 cup(s) coarsely chopped onion1 teaspoon salt4 cup(s) hot water1/2 cup(s) chopped celery with leaves1 can 12-oz whole-kernel corn1 can 16-oz tomatoe
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chicken with garlic cider and cream
| General Recipes
Cooking receipe to make chicken with garlic cider and cream under category General Recipes. You may find some video clips related to this receipe below.chicken with garlic cider and cream 8 fat cloves garlic50ml olive oil 25g butter 2 large chicken breasts with skin on and small bone attached 1 bay
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crisp spiced grilled chicken
| General Recipes
Cooking receipe to make crisp spiced grilled chicken under category General Recipes. You may find some video clips related to this receipe below.crisp spiced grilled chicken 3 tbsps olive oil 2 tsps ground cumin 1 tbsp ground coriander 1/2 tsp ground pepper 3 cloves garlic 1 hot red chilli pepper ch
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Cooking receipe to make spatchcock poussins in sage and orange marmalade under category Aga Recipes. You may find some video clips related to this receipe below.
spatchcock poussins in sage and orange marmalade
4 poussins about 400g each
a few sprigs of fresh sage
marinade:
300m1 carton orange juice
2 cloves garlic crushed
1 tablespoon olive oil
2 tablespoons soy sauce
1 tablespoon dried sage
1 dessertspoon coarsely grated fresh root ginger
salt and freshly ground black pepper
First cut the back bones out of the poussins using good kitchen scissors or shears.
Put one large freezer bag inside another. Combine the marinade ingredients and put with the poussins into the inner bag. Marinate for about 24 hours in the fridge.
Take the poussins out of the marinade and save the latter.
Arrange the poussins skin side up in the large roasting tin.
Flatten the poussins by pressing down with the heel of your hand on the breast bone.
The wings will sit neatly and then tuck the legs up to the thigh.
Snip off the bony leg joint at the end oFthe drumstick.
Hang the tin on the top set of runners in the roasting oven and roast for 20 minutes.
Pour the marinade over the poussins and return to the oven for 5 to 10 minutes.
Remove the tin from the oven and cut the poussins in half down the breast bone. Strain the juices and rehear on the boiling plate.
Check the seasoning and serve the sauce separately.
Decorate with the sprigs of sage.
One poussin is often too much for one person so I cut them in half once cooked and offer half to begin with and then possibly the other half for seconds. Or use chicken breasts if you prefer.
Serves 6
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