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Aubergine Eggplant Curry With Lemongrass & Coconut Milk Japanese cooking recipe
| Japanese
Ingredients 3 large red chilies, deseeded and chopped 6 garlic cloves, roughly chopped 1/2 inch fresh ginger, peeled and chopped 2 stalks lemongrass, trimmed and chopped 2 tablespoons ground turmeric 1 teaspoon chili powder 600 g aubergines, quartered lengthways, then halved 1 tablespoon oliv
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Rhubarb Coffee Cake I Recipe
| Breakfast
Type: Rhubarb Coffee Cake I Free Cooking Recipe - Breakfast Just do it! Ingredients / Directions 1 1/2 cup(s)s firmly packed brown sugar1/2 cup(s) shortening or margarine1 cup(s) buttermilk or sour milk1 teaspoon vanilla extract2 eggs2 cup(s)s flour1 teaspoon baking soda1/4 teaspoon s
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sauces
| General Recipes
Cooking receipe to make sauces under category General Recipes. You may find some video clips related to this receipe below.saucesdelia smithAlthough the entire art of saucemaking is a vast subject covering many different methods and approaches here we are concerned with flour based sauces which whe
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pork mimosa
| Aga Recipes
Cooking receipe to make pork mimosa under category Aga Recipes. You may find some video clips related to this receipe below.pork mimosa25g butter900g pork fillet cut in 10mm slices1 large spanish onion cut in wedges2 fat doves garlic crushed1 x 25mm piece of fresh root ginger peeled and finely chopp
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Cooking receipe to make duck and orange salad under category General Recipes. You may find some video clips related to this receipe below.
duck and orange salad
3 or 4 mediumsized duck breasts skin on
1 large radicchio
large bag of rocket leaves
1 large orange
3 tbspn olive oil
1 tbspn orange juice
Heat a heavy based frying pan until very hot.
Using a sharp knife score the skin of the duck breasts then place in the hot frying pan skin side down and without added fat.
Cook for 2 minutes then turn and cook for a further 2 minutes.
Place on a baking tray in a preheated oven (220C/425F/Gas Mark 7) and continue cooking for a further 1215 minutes depending on the thickness.
Leave to rest for about 10 minutes.
Meanwhile place the radicchio and rocket leaves in a large salad bowl (or assemble on 4 individual plates.)
Mix the oil and orange juice with salt and pepper pour over and toss well.
Peel the orange and cut into thin segments removing any pips.
Once the duck has rested cut each breast mto 5 or 6 slices and place on top of the salad. Top with the orange segments and serve at once.
Serves 4
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