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Fried bread with mitzithra cheese Recipe
| Greek
Type: Fried bread with mitzithra cheese Free Cooking Recipe - Greek Amazing! Ingredients / Directions Directions: * 500 gr flour * 1 sachet dried yeast * 1 teaspoonn salt * olive oil * Warm water * 250 gr soft salted mitzithra cheese (resembles ricotta cheese) * F
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| Pies And Pastries
Type: Peachy Caramel Cobbler Free Cooking Recipe - Pies And Pastries Check out the travel channel! Ingredients / Directions 1 (29 ounce) can sliced peaches1/4 cup(s) all-purpose flour1/4 teaspoon salt1 package refrigerated caramel-Danish rolls w/nuts1/2 teaspoon grated lemon rind (opt
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A Day at the Beach
| Drink Master
Cooking receipe to make A Day at the Beach under category Drink Master. You may find some video clips related to this receipe below. 1 oz Coconut Rum 1/2 oz Amaretto 4 oz Orange Juice 1/2 oz GrenadineShake rum, amaretto, and orange juice with ice a
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Fresh Berry Tart with Chambord Sauce
| Pie s 4U
Cooking receipe to make Fresh Berry Tart with Chambord Sauce under category Pie s 4U. You may find some video clips related to this receipe below.Fresh Berry Tart with Chambord Sauce A puff pastry shell supporting white chocolate custard, topped with mixed fresh berries and cho
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Cooking receipe to make watercroft quail under category Aga Recipes. You may find some video clips related to this receipe below.
watercroft quail
12 quail boned
salt and freshly ground black pepper
2 tablespoons lime marmalade
25g butter
mushroom farce:
50g butter
3 shallots finely chopped
350g button mushrooms coarsely chopped
50g breadcrumbs (about 2 slices)
1 small egg beaten
sauce:
150ml good chicken stock
juice of 1 lime
1 x 200m1carton of creme fraiche
lots of chopped fresh parsley
For the mushroom farce melt the butter in a pan on the boiling plate and satire the shallots for about 1 minute.
Cover and transfer to the floor of the simmering oven for 10 minutes.
Add the mushrooms toss quickly in the butter and cook for another 2 minutes on the boiling plate.
Remove from the heat add the breadcrumbs and egg and season well. Leave to cool.
To stuff the quail pull back the skin at the front of each bird season and fill the cavity with the farce using a dessertspoon then fold back.
Put all the quail into the large greased roasting tin.
Put the marmalade into a saucepan with the butter and heat very gently on the simmering plate stirring well until the marmalade has melted and combined with the butter.
Brush the birds with this mixture.
Cook in the roasting oven in the highest position for about 15 minutes until golden brown.
Remove from the oven transfer the birds to a warmed serving dish using a slotted spoon and keep hot in the simmering oven while making the sauce.
To make the sauce scrape all the bits from the base and sides of the roasting tin add the stock and stir briskly to reduce a little nn the floor of the roasting oven.
Add the lime juice and creme fraiche and heat gently stirring well until it has a smooth creamy consistency.
Season add the chopped parsley and serve with the quail.
With short term cooking (chicken quail or rack of lamb say) the aga does not brown meats very well so I glaze them with something like redcurrant jelly which gives the meat both colour and gloss. Here I use marmalade. This is a variation on Watercroft Chicken (qv). Ask your good quality independent butcher about boned quail. He can get them from his local speciality wholesalers or from Smithfield Birmingham Manchester Glasgow and Edinburgh markets. If he has o problem contact suppliers: The Teesdale Trencherman Startforth Hall Barnard Castle Co. Durham DU2 9RA (Tel: 01833 638370) who also do mail order.
Serves 6
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