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Mandeville
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Cooking receipe to make Mandeville under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Light Rum 1 oz Dark Rum 1 tsp Anisette 1 tbsp Lemon Juice 1 tbsp Cola 1/4 tsp GrenadineShake w
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Easy Cheese Ball II Recipe
| Appetizers
Type: Easy Cheese Ball II Free Cooking Recipe - Appetizers You got to try this! Ingredients / Directions 1 cup(s) shredded Cheddar cheese3 tablespoons mayonnaise1 envelope dry ranch dip mix1 (8 ounce) block cream cheese Put all ingredients into a bowl and mix well with your hand. Form
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lemon grass tea
| General Recipes
Cooking receipe to make lemon grass tea under category General Recipes. You may find some video clips related to this receipe below.lemon grass teabhustrinaindian9 lemon grass blades 4cm long600ml water2 indian teabagsmilk and sugarBoil the lemon grass in the water and simmer for 3 minutes Add the t
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midsummer salad
| General Recipes
Cooking receipe to make midsummer salad under category General Recipes. You may find some video clips related to this receipe below.midsummer salad1 small ripe melon 1 cup strawberries thinly sliced 1 x 3inch piece cucumber thinly sliced 1 small crisp lettuce shredded4 tablespoons french dressing (q
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Cooking receipe to make pan roasted bresse pigeon with chestnuts under category General Recipes. You may find some video clips related to this receipe below.
pan roasted bresse pigeon with chestnuts
Piccione ripieno di castagne
italian
river cafe cook book
6 bresse pigeons (not wild pigeons)
6 slices prosciutto
1 tablespoon olive oil
150ml Dolcetta wine from Piedmont
For the stuffing:
450g fresh chestnuts or 250g vacuum packed peeled chestnuts
1 tablespoon olive oil
1 red onion peeled and finely chopped
2 garlic cloves peeled and chopped
175g resh belly of pork minced
2 tablespoons fresh thyme leaves
100g pancetta affumicata chopped
150ml Dolcetta wine
1 teaspoon crushed juniper berries
1/4 nutmeg grated
sea salt and freshly ground black pepper
Make the stuffing.
To prepare the fresh chestnuts make a cut in the skin on the flat side.
Grill on both sides then place immediately into a bowl lined with a dampened hot cloth.
Cover with the cloth and leave until cool enough to handle.
The skins should come off very easily.
Break the chestnuts into small pieces.
Heat the oil in a pan and fry the onion until soht about lo minutes.
Add the garlic fresh pork and thyme and cook stirring until the pork is brown.
Add the pancetta the wine juniper and nutmeg and cook together for a further 5 minutes. Season with salt and pepper.
Remove from the heat.
Preheat the oven to 230C/450F/Gas 8.
Add the chestnut pieces to the cool stuffing and then stuff each bird.
Cover the pigeon breasts with the slices of prosciutto and tie on with string.
Brush a suitable roasting pan with the oil and brown the birds all over.
Roast them in the preheated oven for 20 minutes.
Test by pulling a leg away: if still too pink cook for a little longer.
Remove the birds from the pan and keep warm.
Deglaze the juices in the pan with the wine and pour over the birds.
Serve with Wet Polenta Smashed Celeriac or Braised Cavolo Nero (qv).
Serves 6
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