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Vegetable Rice Paper Rolls Japanese cooking recipe
| Japanese
Ingredients 30 g rice vermicelli 1 cup cabbage, shredded 1 carrot, grated 1 tablespoon coriander, chopped 1 spring onion, chopped 1 tablespoon rice vinegar 1 tablespoon water 1 teaspoon caster sugar 1/2 teaspoon salt 1 garlic clove, minced 18 sheets circular rice paper Directions 1Firstly
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crumbed tomatoes
| Aga Recipes
Cooking receipe to make crumbed tomatoes under category Aga Recipes. You may find some video clips related to this receipe below.crumbed tomatoes2 medium onions 50g butter 2 x 400g cans tomatoes 175g breadcrumbs 1 tsp parsley choppedfinely grated rind of 1/2 a lemon salt and pepperPeel and finely sl
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Crispy Tilapia Fillet
| Cyber Kuali
Cooking receipe to make Crispy Tilapia Fillet under category Cyber Kuali. You may find some video clips related to this receipe below.Crispy Tilapia FilletBy Marjorie ChiewIngredients: 800g tilapia fillet--cut into thumb-size slices For marinade: White of 1 egg Sprig of coriander--chop finely 1 tsp
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Can Can Date-Nut Bread Recipe
| Bread
Type: Can Can Date-Nut Bread Free Cooking Recipe - Bread All good! Ingredients / Directions 1 (8 ounce) package Bordo Imported Diced Dates3/4 cup(s) raisins1 teaspoon baking soda1 cup(s) boiling water2 tablespoons soft butter1 cup(s) granulated sugar1 teaspoon vanilla extract1 egg1 1/
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Cooking receipe to make poached guinea fowl with lentil puree under category General Recipes. You may find some video clips related to this receipe below.
poached guinea fowl with lentil puree
ladenis
1L chicken stock (qv)
200ml dry white wine
1 clove garlic crushed
1 bay leaf
Fresh rosemary and thyme 1 sprig of each
1/2 diced leek
1 shallot sliced
1 carrot diced
celery stick sliced
4 breasts of guinea fowl skinless
Cabbage with chestnuts (qv)
Lentil puree (qv)
Prepare the poaching liquid by combining all the ingredients except the breasts then simmer until well infused.
Pass through a fine sieve.
Poach the guinea fowl breasts in the liquid until cooked but still pink then slice.
Heat the cabbage and chestnuts.
Heat the lentil puree.
Arrange a bed of cabbage and chestnuts in the centre of each bowl.
Slice each guinea fowl breast as petals and place on top of the cabbage.
Spoon the lentil puree carefully around.
For a more festive dish substitute pheasant for the guinea fowl. Poach in the same way and present it with a little parcel of chestnuts wrapped in cabbage placed in the centre of the plate with the petals of pheasant surrounding it. The best sauce to accompany this is a thinned out celeriac puree (qv).
Serves 4
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