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Sloe Gin Fizz
| Drink Master
Cooking receipe to make Sloe Gin Fizz under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Lemon 1 tsp Powdered Sugar 2 oz Sloe Gin Club SodaShake with ice and strain into highball glass with 2 ice cubes. Fill
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Egg and Chorizo Enchiladas Recipe
| Mexican
Type: Egg and Chorizo Enchiladas Free Cooking Recipe - Mexican Try this one! Ingredients / Directions 12 Mission? Flour Tortillas2 Tbsp. Onion chopped1 Garlic Clove4 oz. Chorizo crumbled3 Eggs3 Serrano Chiles diced2 teaspoon. chopped CilantroSalt to tasteFOR the GARNISH:1 Avocado slic
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Savory Meat Filled Manicotti Recipe
| Pasta
Type: Savory Meat Filled Manicotti Free Cooking Recipe - Pasta the best! Ingredients / Directions 8 ounces manicotti shells1/4 teaspoon fennel1/2 pound ground beef1/2 pound ground pork8 ounces mozzarella cheeseshredded4 eggsslightly beaten1/4 cup(s) seasoned dry bread crumbs1/4 cup(s)
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conchiglie al cavolo nero
| General Recipes
Cooking receipe to make conchiglie al cavolo nero under category General Recipes. You may find some video clips related to this receipe below.conchiglie al cavolo neroitalianriver cafe cook book900g cavolo nerosea salt and freshly ground black pepper300ml double cream7 garlic cloves peeled3 tablespo
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Cooking receipe to make pea mash with seared scallops under category General Recipes. You may find some video clips related to this receipe below.
pea mash with seared scallops
12 plump fresh scallops olive oil
1 kg floury potatoes (eg
King Edwards Maris Piper Desirse)
250g peas (fresh or frozen)
100g butter softened
fresh mint (optional)
If the scallops are very thick separate
the white scallop muscle from the orange coral: the coral cooks more quickly and tends to burst and splatter all over your cooker if it is in a hot pan for too long.
Otherwise leave whole.
Marinate the scallops in a little olive oil and set aside for at least 20 minutes.
Peel and chop the potatoes cook in salted water until tender.
Meanwhile cook the peas until just done but still bright green.
Drain then place in a blender or food processor with half the butter.
Process until you have a smooth puree.
Drain the potatoes and allow to steam in a colander until thoroughly dry then mash with the remaining butter.
Add the pea pur6e and plenty of salt and pepper to taste.
Heat a heavy frying pan until it is very hot and smear with a tiny amount of oil.
Add the scallop muscles (or whole
scallops) and sear on one side for 1 minute. Season turn and add the corals.
Cook over a high heat for a further 11 1/2 minutes or until just cooked.
To serve place a mound of pea mash on each plate and top with the scallops and coral.
Garnish with fresh mint if you like.
Add some freshly chopped mint while mashing the potatoes if you like.
Serves 4
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