christmas pudding
| Aga Recipes
Cooking receipe to make christmas pudding under category Aga Recipes. You may find some video clips related to this receipe below.christmas pudding1.25kg raisins 450g plain flour 450g dark soft brown sugar 450g potatoes peeled boiled and mashed 450g carrots peeled and grated450g apples peeled cored
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roast cod with coriander crust
| General Recipes
Cooking receipe to make roast cod with coriander crust under category General Recipes. You may find some video clips related to this receipe below.roast cod with coriander crustThis use of coriander in a breadcrumb crust owes little to exotic locations but is the kind of thing that has become fashio
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Garlic Ravioli Recipe
| Pasta
Type: Garlic Ravioli Free Cooking Recipe - Pasta Good stuff! Ingredients / Directions Wonton wrappersFilling12 large garlic cloveschopped1/2 teaspoon Italian seasoning1/4 teaspoon black pepper1/4 cup(s) olive oil3/4 pound Ricotta cheese1/2 cup(s) Parmesan cheese2 tablespoons chopped c
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Godzilla Roll Sushi Japanese cooking recipe
| Japanese
Ingredients 6 sheets nori 3 cups cooked sushi rice 12 frozen tempura shrimp teriyaki sauce hot sauce Directions 1Bake or fry tempura shrimp as directed on the package. 2Cut tails off the tempura shrimp. 3Slice tempura shrimp in half lengthwise. 4Roll the sushi inside-out, using 1/2 a sheet o
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Cooking receipe to make tomato crusted lamb with summer vegetables under category Aga Recipes. You may find some video clips related to this receipe below.
tomato crusted lamb with summer vegetables
2 garlic cloves peeled
100ml olive oil
125g sundried tomatoes
1 tsp chopped fresh thyme or 1/2 tspn dried
salt and freshly ground black pepper
3 fully trimmed racks of lamb
450g new potatoes roughly chopped
450g young carrots peeled and roughly chopped
450g summer squash peeled and roughly chopped
about 18 pitted black olives
1/4 tsp fennel seeds
juice of 1 lemon
1 tsp caster sugar
chopped parsley to garnish
Put the garlic 2 tbsp) of the olive oil the sundried tomatoes and thyme in a blender or food processor and process to a smooth paste.
Season with salt and pepper.
Trim the lamb of most of the fat then lightly score the thin fat layer at regular intervals.
Press the tomato mixture firmly over the lamb to coat.
Add the potatoes to a pan of boiling salted water and cook on the simmering plate for 1 to 2 minutes; drain well.
Put the potatoes carrots and squash in the large roasting tin with the olives fennel seeds lemon juice sugar and remaining oil.
Toss well to coat the vegetables with the oil.
Hang the roasting tin from the fourth set of runners in the roasting ovenand cook for about 20 minutes.
Place the racks of lamb on a rack over the vegetables (or on the grid shelf directly over the roasting tin).
Roast allowing 20 to 25 minutes for mediumrare; 30 to 35 minutes for well done meat; cover the lamb loosely with foil if the crust starts to burn.
Transfer the vegetables to a serving dish; keep warm in the simmering oven. Transfer the lamb to the roasting tin and leave to rest in the simmering ovenfor 5 minutes before carving.
Carve the lamb into cutlets and arrange on warmed plates with the vegetables.
Pour any pan juices over the lamb.
Garnish with parsley and serve immediately.
New seasons racks of lamb are smaller than those obtained later in the season so you may need 3 racks to serve 6. Allow approximately 10 minutes extra cooking for larger racks.
Serves 6
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