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tuna nicoise
| Aga Recipes
Cooking receipe to make tuna nicoise under category Aga Recipes. You may find some video clips related to this receipe below.tuna nicoise125g shallots 6 tbsp lemon juice 100ml extra virgin olive oil salt and freshly ground black pepper 450g fresh tuna steaks1 lemon 2 level tsp chopped fresh thyme2 t
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Pollyanna
| Drink Master
Cooking receipe to make Pollyanna under category Drink Master. You may find some video clips related to this receipe below. 3 slices Orange 3 slices Pineapple 2 oz Gin 1/2 oz Sweet Vermouth 1/2 tsp GrenadineMuddle ingredients. Shake with ice a
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Salmon Shortcake Recipe
| Fish And Seafoods
Type: Salmon Shortcake Free Cooking Recipe - Fish And Seafoods Yes! Ingredients / Directions 1 can salmonde-boned1 (8-count) can biscuits3 tablespoons chopped onions4 tablespoons butter4 tablespoons flour2 cup(s)s milk1 cup(s) shredded cheese Saut� onions in butter. Blend in fl
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Tater Tot Casserole Recipe
| Casserole
Type: Tater Tot Casserole Free Cooking Recipe - Casserole Check out the travel channel! Ingredients / Directions 1 pound lean ground chuckSalt and pepper1 to 2 cloves garlicminced1 can cream of chicken soupFrozen Tater TotsShredded Cheddar cheese Brown the meat in a skillet with seaso
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Cooking receipe to make pappadum rolls under category General Recipes. You may find some video clips related to this receipe below.
pappadum rolls
indian
2 large potatoes peeled and cubed
2 tablespoons chopped spring onions
1 clove garlic
1 green chilli seeded and chopped
250g finely minced lean lamb or beef
2 tablespoons ghee or butter
1 teaspoon sugar
2 teaspoons garam masala
1 tablespoon lemon juice
2 tablespoons chopped coriander leaves
black pepper
2 tablespoons besan (chick pea flower)
1 pack medium sized unspiced pappadums
vegetable oil for deep frying
Boil the potatoes in lightly salted water until tender.
Drain and mash.
Grind the spring onions garlic and chilli to a paste and fry with the meat in ghee until the meat is lightly browned.
Add potato sugar garam masala lemon juice coriander leaves and pepper to taste.
Mix to a reasonably smooth paste and shape into rolls a little shorter than the diameter of the pappadums.
Make a paste of the chick pea flour and cold water.
Dip the pappadums into cold water to soften.
Drain and wipe dry.
Place a filling roll in the centre of each pappadum.
Brush the chick pea paste around the edge roll the pappadum up around the filling and pinch the ends together.
Heat deep frying oil to moderately hot. (lf oil is too hot the pappadum will brown before the filling is cooked).
Fry the rolls several at a time until crisp and golden brown
Serve hot with a spicy mango chutney.
Garnish with spring onions or coriander.
This filling mixture can be used to make tasty little meatballs to serve on toothpicks as a canape. Roll into bitesizelballs deep fry to golden brown and serve with a tangy chutney. Pappadums are made from lentil flour and are sometimes flavoured with whole cumin seeds. These are flat thin breads are almost always made in factories by skilled workers and are sold the world over in small plastic wrapped packets containing about 30 pappadums. They can be grilled or deep fried and you can have some success with microwaving.
Makes 18
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