Red Onion and Goat Cheese Tart
| Pie s 4U
Cooking receipe to make Red Onion and Goat Cheese Tart under category Pie s 4U. You may find some video clips related to this receipe below.Red Onion and Goat Cheese Tart Serve warm with a fresh salad. Ingredients:
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Cream Cheese
| Copycat Complete
Cooking receipe to make Cream Cheese under category Copycat Complete. You may find some video clips related to this receipe below.1 gallon whole milk1 quart cultured buttermilk1/2 teaspoon saltPour milk and buttermilk into a large pan and suspend the thermometer in themilk. cook over medium heat, st
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spring roll wrappers info
| General Recipes
Cooking receipe to make spring roll wrappers info under category General Recipes. You may find some video clips related to this receipe below.spring roll wrappers info Pliable white rice flour dough sheets which are usually sold frozen in packs of 12 20 pieces. Used to wrap fried foods they turn v
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Amaretto Rose
| Drink Master
Cooking receipe to make Amaretto Rose under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Amaretto 1/2 oz Rose[tubepress mode='tag', tagValue='Amaretto Rose']
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Cooking receipe to make rabbit with chips and aioll under category General Recipes. You may find some video clips related to this receipe below.
rabbit with chips and aioll
2 plump rabbit joints (sadddle or leg)
3 sprigs of thyme
olive oil
4 large chipping powoes (eg maris piper record fianna king edward sante)
aioll
3 garlic cloves peeled and crushed
2 large fee range egg yolks
300ml extravirgin olive oil (preferably provencal)
the juice of I lemon
For the aoli fust ensure everything is at room temperature.
Place the garlic and yolks in a small heavy bowl (use a pestle and mortar if you prefer).
I suggest you put a damp tea towel underneath the bowl to stop it slipping.
Add a good pinch of salt and using a balloon whisk whisk until thick.
Ensure the oil is in a dripproof jug then dribble it into the yolks literally drop by drop at first.
Whisking continuously slowly incorporate all the oil until you have a thicir shiny mass.
Whisk in the lemon juice and season to taste with salt and pepper
For the rabbit and chips place the rabbit in a dish with the thyme and 1 tbsp oil.
Rub the oil all over and leave for at least 30 minutes preferably 2 to 3 hours to marinate.
Peel the potatoes and cut into thick chips.
Place in a bowl of cold water to remove excess starch then drain and dry thoroughly.
Tip onto a baking tray with 2 tbsp oil and using your hands turn them to ensure they are all well coated.
Place in a preheated oven (200C/400F/Gas Mark 6) for about 50 minutes turning once until golden brown.
Place the rabbit on a small baking tray and roast at the same temperature for about 20 minutesdepending on thicknessuntil just cooked. Check by piercing the thickest part with a knife: the juices should run clear.
Serve the rabbit with the chips and a mighty dollop of aloli.
If you are of the Flopsy Runny persuasion use boneless chicken breasts (skin on) instead.
Serves 2
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