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Teriyaki Chicken With Ginger Chive Rice Japanese cooking recipe
| Japanese
Ingredients 4 (170 g) chicken breasts, skin on 1/4 cup soy sauce 2 tablespoons sake 1 1/2 tablespoons mirin 1 1/2 tablespoons soft brown sugar 3 teaspoons fresh ginger, finely grated 1 1/2 cups long-grain rice 2 tablespoons finely chopped fresh chives 2 tablespoons oil Directions 1Lay the
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chickpeas with swiss chard
| General Recipes
Cooking receipe to make chickpeas with swiss chard under category General Recipes. You may find some video clips related to this receipe below.chickpeas with swiss chardInzimino di ceciitalianriver cafe cook book175g dried chickpeas soaked overnight 1 large garlic clove peeled6 tablespoons olive oil
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Chicken Cashew Pasta Recipe
| Pasta
Type: Chicken Cashew Pasta Free Cooking Recipe - Pasta It's alright! Ingredients / Directions 7 ounces cooked spaghetti1 tablespoon butter1 tablespoon extra virgin olive oil1 teaspoon fresh garlic4 ounces baked chickendiced1 ounce cashewshalved1/2 ounce green onions1/2 ounce mushrooms
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savoury baked potatoes
| General Recipes
Cooking receipe to make savoury baked potatoes under category General Recipes. You may find some video clips related to this receipe below.savoury baked potatoes10 small waxy potatoes (about 500g)150g lardo or pancetta3 plump cloves of garlicthymePreheat the oven to 180
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Cooking receipe to make roast fish with parmesan crust under category General Recipes. You may find some video clips related to this receipe below.
roast fish with parmesan crust
2 middle cut white fish fillets skinned
the grated zest of 1 1/2 lemons
1 tbsp flat parsley chopped
2 tbsp freshly grated parmesan
olive oil
Place the fish on a small baking tray.
Combine the lemon zest parsley parmesan salt and pepper.
Stir in 1 tbsp oil then press this over the top of each fillet to form a crust.
Pat down well.
Drizzle 1 tsp oil over the fish just before baking in a preheated oven (220C/425F/Gas Mark 7) for 15 to 20 minutes depending on thickness until the crust is golden brown and the fish just cooked.
Test by inserting the tip of a sharp knife into the thickest part.
Serve with the pan juices.
Halibut or cod are both suitable but coley is a cheaper option.
Serves 4
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