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Cooking receipe to make pork kofta on rosemary skewers under category General Recipes. You may find some video clips related to this receipe below.pork kofta on rosemary skewers 6 sturdy straight rosemary branches 50g fresh breaderumbs 500g lean minced pork 2 tsp wholegrain mustard Remove the large
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Cooking receipe to make mongolian hot pot under category General Recipes. You may find some video clips related to this receipe below.
mongolian hot pot
1.4 kg lean lamb
110g been thread (transparent) noodles
225g Chinese leaves
1.1 L Chicken Stock (qv)
1 teaspoon fresn ginger finely cropped
2 tablespoons spring onions finely chopped
1 teaspoon garlic
1 tablespoon fresh coriander finely chopped
2 tablespoons sesame paste or peanut butter
1 tablespoon light soy sauce
1 tablespoon dry sherry or rice wine
2 teaspoons chilli bean sauce
1 tablespoon sugar
1 tablespoon hot water
Using a cleaver or sharp knife slice the iamb into very thin slices.
Soak the bean thread (transparent) noodles in warm water for 5 minutes then drain them and cut them into 12.5cm lengths: Separate the spinach leaves from the stalks and wash them well.
Discard the stalks.
Cut the Chinese leaves into 7.5cm pieces.
Combine all the ingredients for the dipping sauce in a small bowl and mix tbem well.
Everyone should have his own small portion of dipping sauce.
Serve each guest a plate containing his share of lamb spinach and Chinese leaves.
When you are ready to begin bring the stock to the boil and light the fondue.
Ladle the stock into the fondue and put the ginger spring onions garlic and coriander into the stock.
Each person selects a piece of food and cooks it quickly in the pot.
When all the meat and vegetables have been eaten add the noodles to the pot let them heat through then ladle the soup into soup bowls.
This dish also works successfully with other foods such as steak fish balls oysters prawns squid mushrooms and lettuce although it will no longer be a Mongolian hot pot but more like the Cantonese Chrysanthemum Pot.
This northern dish is similar in style to a European fondue. It was introduced into China after the Mongolian conquest in the thirteenth century and soon could be found throughout China with regional touches added. Beef was sometimes substituted for the traditional lamb and the Cantonese developed their Chrysanthemum Fire Pot which includes edible flower petals. In this recipe which follows the traditional method thin slices of lamb and vegetables are simmered in a broth. Each diner cooks his own food at the table in the pot of stock. The cooked food is then dipped into various sauces before being eaten. Towards the end of the meal bean thread (transparent) noodles are cooked in the remaining broth which is then drunk as a soup. The Chinese use a special charcoal burning fire pot for this dish but you could use either a large fondue pot or a small portable electric element and heatproof pot instead. (If you have an authentic Chinese fire pot only use it in a well ventilated room with the windows open or use it out of doors. Otherwise the carbon monoxide fumes arising from the charcoal can be dangerous.)
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