marmalade roly poly
| General Recipes
Cooking receipe to make marmalade roly poly under category General Recipes. You may find some video clips related to this receipe below.marmalade roly poly230g selfraising flour11/2 teaspoons ground ginger1 tablespoon caster sugar110g shredded suet (vegetable or beef)5 tablespoons thickcut marmalade
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Ginger Salad Dressing Japanese cooking recipe
| Japanese
Ingredients 1/2 cup onion, coarsely chopped 1/4 cup carrot, coarsely chopped 2 teaspoons celery, coarsely chopped 1 1/2 teaspoons fresh ginger, minced 1 1/4 cups vegetable oil 3/4 cup soy sauce 1/2 cup vinegar 1/4 cup fresh lemon juice 1 1/2 teaspoons tomato paste salt & freshly ground blac
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Bourbon Baby Back Ribs Recipe
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Type: Bourbon Baby Back Ribs Free Cooking Recipe - Barbecue No other! Ingredients / Directions 1 (1 3/4- to 2-pound) rack baby back pork ribs, cut into 2-rib sections1 1/4 teaspoons ground cumin1 cup(s) purchased barbecue sauce1/4 cup(s) chopped fresh cilantro2 tablespoons minced r
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potato galette
| General Recipes
Cooking receipe to make potato galette under category General Recipes. You may find some video clips related to this receipe below.potato galetteladenis4 large potatoes peeled1L clarified butterSalt and pepperUsing a 2.5cm diameter pastry cutter cut out a cylinder from the centre of each potato.Slic
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Cooking receipe to make scandinavian spiced herrings under category General Recipes. You may find some video clips related to this receipe below.
scandinavian spiced herrings
900g very fresh herrings block filleted
1 litre water
175ml wine vinegar
175g brown sugar
11/2 tablespoons fine sea salt
1 l/2 tablespoons whole allspice berries crushed
1 1/2 tablespoons white peppercorns crushed
1015 bayleaves
If the fishmonger wont block fillet the herrings which means leaving the fish in one piece you can take out the bones by opening up the belly removing the guts and cleaning if necessary then pressing the fish down on a board.
Have the fish open backbone against the work surface and really work at pushing the flesh against the board along the backbone.
You should then be able to ease the bone away from the flesh together with most of the smaller bones.
Try and leave the flesh as intact as possible.
The fresher the fish the more the bones will cling.
Recalcitrant bones can be removed after the preliminary soaking.
Lastly cut off the small fins.
Now place the fish opened out in a deep dish that will hold them nicely (an oval dish of about 2.53.5 litres is most suitable).
Add the water mixed with the vinegar; it should cover the fish completely.
Leave in a cool place for about 3 hours.
Then take out the herrings rinse in clean water and drain them well.
Any large bones still in the herrings can be pulled out easily.
Next mix together the sugar salt allspice and peppercorns.
The spices should not be reduced to a powder but should have lots oftexture.
Place a layer of spice mixture in the cleaned dish.
Add 2 bayleaves and a layer of opened out herring skin side down.
Add another layer of spice mixture and bayleaves.
Place more herring flesh side down on top and repeat layers of spice and fish until all the fish is used up ending with a layer of spice and bayleaves.
Place a piece of tin foil on top pressed down lightly cover with a lid or more foil and put the dish in a cool place for 5 9 hours depending on the size of the fish.
At the end of marinating time remove the herrings and carefully wipe off any bits of flavourings adhering to the fish with dampened kitchen paper.
Then remove any remaining largish bones or fins and trim the edges.
The fish can be wrapped in clingfilm and kept in the fridge for several days it will taste better the day after being made and will continue maturing nicely for another 2 or 3 days or deep frozen for several months.
To serve fold the fish back together and cut in 1cm slices slightly obliquely.
Place on a dish garnish with lemon and any of the accompaniments suggested above.
Serve as a starter with yoghurt or soured cream mixed with chopped chives or spring onions and rye or pumpernickel bread. Or as a main course with new potatoes hardboiled eggs and a beetroot salad.
Serves 6 as a starter or 4 as a main course
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