Greek baklava Recipe
| Greek
Type: Greek baklava Free Cooking Recipe - Greek Good stuff! Ingredients / Directions Directions: Filling * 500 gr. walnutscoarsely chopped * 60 gr. sugar * 1 teaspoon cinnamon Pastry * 500 gr. fyllo pastry * 180 gr. unsalted buttermelted Syrup * 230 gr
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spinach salad scheherazade
| General Recipes
Cooking receipe to make spinach salad scheherazade under category General Recipes. You may find some video clips related to this receipe below.spinach salad scheherazadedressing:3 tablespoons mango chutney 1/2 teaspoon curry powder 1 teaspoon dijon mustard 1/4 cup balsamic vinegar 1 teaspoon honey1/
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Cracker Jack
| Copycat Complete
Cooking receipe to make Cracker Jack under category Copycat Complete. You may find some video clips related to this receipe below.4 Quarts Popped popcorn1 Cup Spanish peanuts4 Tablespoons Butter1 Cup Brown sugar1/2 Cup light Corn syrup2 Tablespoons Molasses1/4 Teaspoon SaltPreheat oven to 250 degree
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Green Chili 2
| Everyday Recipes
Cooking receipe to make Green Chili 2 under category Everyday Recipes. You may find some video clips related to this receipe below.Green Chili4 ServingsIngredients:2 Tbsp. Olive Oil1.5 lbs. Cubed Pork1-1/2 Tbsp. garlic, chopped1 med. Onion, diced2 oz. chopped canned Jalapeno8 oz. chopped canned gree
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Cooking receipe to make spiced fillets of monkfish under category Aga Recipes. You may find some video clips related to this receipe below.
spiced fillets of monkfish
2 monkfish fillets weighing about 500g
2 tsp crushed black peppercorns
1 tsp fennel seeds
1 tsp cumin seeds
1 tbsp coriander seeds
1 tbsp mustard seeds
50g softened butter
1 tbsp dijon pepper mustard or whole grain mustard
salt and freshly ground black pepper
juice of half a lemon
4 tbsp whipping cream
aga equipment:
small roasting tin on second set of runners in roasting oven
Skin the monkfish by pulling off any papery membrane this us quite difficult to do but it makes the fish much less chewy if you can get it all off.
Place the fillets on a plate folding over any very thin pieces towards the tail to make evenly shaped fillets.
Mix all the spices together.
Heat a heavy frying pan for a few minutes on the boiling plateuntil evenly hot then add the spices and cook for a few seconds until fragrant and starting to pop.
Crush the spices roughly with a pestle and mortar or with the end of a rolling pin.
Melt the butter gently then add the mustard seasonings and lemon juice. Brush a little of the mixture over the bottom of the roasting tin then liberally brush the monkfish with the remainder. Press the crushed spices into the butter and place the monkfish in the roasting tin.
Roast the monkfish for 10 minutes in the roasting oven.
Carve the fillets into medallions on a board.
Add the cream to any spices and juices left in the bottom of the roasting tin and heat on the simmering plate.
Serve the monkfish with the cream spooned ovcryou could add an extra tsp of mustard to the sauce if the idea appeals.
If you think fish is bland try this! Serve with a robust salad which includes some mustard leaves and perhaps a rice salad as well. Monkfish and mustard are delicious together
Serves 2
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