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lamb and barley stew
| General Recipes
Cooking receipe to make lamb and barley stew under category General Recipes. You may find some video clips related to this receipe below.lamb and barley stew 3 tbsp olive oil or lamb dripping salt and freshly ground black pepper 450g trimmed and diced shoulder or leg of lamb 1 medium onion finely sl
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Marble Green Bean Kuih(Wan Sek Fah Mun Koe)
| Cyber Kuali
Cooking receipe to make Marble Green Bean Kuih(Wan Sek Fah Mun Koe) under category Cyber Kuali. You may find some video clips related to this receipe below.Marble Green Bean Kuih(Wan Sek Fah Mun Koe)By Amy BehIngredients: For the syrup:
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tarragon stromming
| General Recipes
Cooking receipe to make tarragon stromming under category General Recipes. You may find some video clips related to this receipe below.tarragon strommingDragonstr
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Cornbread Taco Bake Recipe
| Casserole
Type: Cornbread Taco Bake Free Cooking Recipe - Casserole Just do it! Ingredients / Directions 1 package taco seasoning1/2 cup(s) water1 (12 ounce) can whole kernel corndrained1/2 cup(s) chopped green bell pepper1 (8 ounce) can tomato sauce1 (8 1/2 ounce) package corn muffin mix1 (2.8
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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 garlic
50ml olive oil
25g butter
2 large chicken breasts with skin on and small bone attached
1 bay leaf
100ml dry cider
100ml cream single or double
Drop the garlic cloves into a small deep pan of boiling water.
Blanch them for 4 minutes by which time they will be paler in colour and have softened a little.
Scoop them out with a draining spoon and remove the cloves from their skins.
They should pop out satisfyingly when squeezed between your fingers.
Heat the oil in a shallow pan and melt the butter in it.
When they start to sizzle lightly fry the chicken breasts skin side down first until golden on both sides a matter of 23 minutes.
Turn down the heat as low as it will go add the garlic and a bay leaf if there is one around and cover the pan with a lid.
Cook gently until the chicken is cooked right through and the cloves are very soft about 1520 minutes.
The butter and oil should be a rich golden colour; do not let them brown.
Lift out the chicken and set aside.
Turn up the heat pour in the cider and bring to the boil.
Mash the garlic into the bubbling cider with a wooden spatula scraping the tasty crusty bits that have caught on the pan into the liquid.
When the cider has almost evapourated and you have a sweetsmelling golden slush pour in most of the cream add a little salt and pepper from the mill then taste adding more cream if you wish.
Return the chicken to the pan.
Let the sauce bubble for 23 minutes and then serve.
Serve with French beans properly cooked not just dunked into boiling water or continue the pale and interesting theme with bitter chicory split lengthways buttered and grilled until tender.
Serves 2
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