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pan perdu
| General Recipes
Cooking receipe to make pan perdu under category General Recipes. You may find some video clips related to this receipe below.pan perdupoor knights of windor6 slices good quality dayold white bread 1 cm thick2 eggs size 385 ml single cream2 tablespoons sweet sherry1 tablespoon oil60g butter1 tablesp
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Honey and Herbs Grilled Pork Recipe
| Barbecue
Type: Honey and Herbs Grilled Pork Free Cooking Recipe - Barbecue Um! Yummy! Ingredients / Directions 1 cup(s) beer or ginger ale1/2 cup(s) honey1/2 cup(s) Dijon mustard1/4 cup(s) vegetable oil2 tablespoons onion powder1 1/2 teaspoons dried whole rosemary1 teaspoon garlic powder1 teas
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oven baked pike
| General Recipes
Cooking receipe to make oven baked pike under category General Recipes. You may find some video clips related to this receipe below.oven baked pikeUgnsstekt g
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salade a la russe
| General Recipes
Cooking receipe to make salade a la russe under category General Recipes. You may find some video clips related to this receipe below.salade a la russe1/2 cup longgrain rice salade a la russe1 cup fresh corn kennels (abort 2 ears) 1 carrot diced 1 cup diced peeled butternut squash 1 cup diced fennel
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Cooking receipe to make roman style beef stew under category General Recipes. You may find some video clips related to this receipe below.
roman style beef stew
Stufatino alla Romana
italian
40g lard
1 small onion finely chopped
25g ham or baconfat finely chopped
1 celery stick diced
1 clove garlic sliced
750g stewing beef cut into 2.5cm cubes
1/4 teaspoon dried marjoram
salt and pepper
200ml full bodied red wine
300 450 ml beef stock
1 tablespoon tomato puree
To serve
1 large head celery trimmed and cut into 5cm lengths
Melt the lard in a heavy pan add the onion and fry gently until transparent.
Add the ham or bacon fat celery and garlic and cook for 1 minute.
Add the meat marjoram and salt and pepper to taste.
Cook stirring frequently for 2 minutes.
Add the wine bring to the boil and simmer until reduced by half.
Add 300ml of the stock and the tomato puree.
Cover and cook very gently for 3 to 4 hours until the meat is tender and the sauce is thick and rich.
Stir occasionally and add the remaining stock a little at a time during cooking if the sauce reduces too quickly.
Meanwhile cook the celery in boiling salted water for 15 to 20 minutes until tender.
Drain and add to the stew just before serving or serve separately.
Serves 4
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