Brandy Vermouth Cocktail
| Drink Master
Cooking receipe to make Brandy Vermouth Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1/2 oz Sweet Vermouth 2 oz Brandy 1 dash BittersStir with ice and strain into cocktail glass.[tubepress mode='tag', tagValu
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Silver Bullet
| Drink Master
Cooking receipe to make Silver Bullet under category Drink Master. You may find some video clips related to this receipe below. 1 oz Gin 1 oz Kummel 1 tbsp Lemon JuiceShake with ice and strain into cocktail glass. [tubepress mode='tag', tagValue='Silver Bullet
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Tea - Winter Spice Tea
| Teas 2
Cooking receipe to make Tea - Winter Spice Tea under category Teas 2. You may find some video clips related to this receipe below.Winter Spice TeaA warming winter blend full of the right zest to keep us cozy. Spicy, festive and delicious. 1part Siberian ginseng root1 part sarsaparilla root1 part ci
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Quinoa Matsutake Pilaf Japanese cooking recipe
| Japanese
Ingredients 2 tablespoons vegetable oil 1 medium onion, finely chopped 1 garlic clove, pressed 2 cups vegetable stock or mushroom stock 1/4 teaspoon red pepper flakes 1/2 teaspoon dried oregano 1 teaspoon dried mustard 2 cups quinoa 1 red bell pepper, finely diced 2 stalks celery, finely sl
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Cooking receipe to make scottish oatmeal stuffed trout under category General Recipes. You may find some video clips related to this receipe below.
scottish oatmeal stuffed trout
4 fresh trout
4 heaped tablespoons medium oatmeal
1 level tablespoon freshly chopped parsley
50g butter
1 teaspoon vegetable oil
Grated rind of half a lemon
1 small onion chopped finely
1 clove garlic
2 hard boiled eggs chopped
25g shelled walnuts chopped
1 teaspoon tarragon leaves chopped
Salt and freshly milled black pepper
1 heaped tablespoon mayonnaise
to cook
little melted butter
To garnish
lemon wedges
parsley sprigs
Pre heat oven to gas mark 5 375F190C
Ask the fishmonger to de head and bone the trout.
Alternatively chop off the heads and tails and using kitchen scissors cut right along the stomachs to the tails.
To remove the backbones place the fish flesh side down on a board and press your thumb firmly along the skin over the back bone to loosen them.
Turn the fish over and carefully ease the bones out and remove any other visible bones.
Melt the butter and oil in a pan and sweat the onion and garlic until they are translucent for about 5 minutes then add the oatmeal and stir over the heat for a couple of minutes
Remove the pan from the heat and leave the mixture to cool.
Add the rest of the ingredients season well and stir everything together.
Spread an equal amount of stuffing on one side of each trout fillet then ease the other side back over to re shape the trout.
To keep everything intact you can either tie each one with string or secure them with cocktail sticks.
Now place the trout in a wellgreased baking dish brush each one with melted butter cover loosely with a sheet of foil and bake for 30 minutes.
Serve garnished with a sprig of parsley and a lemon wedge.
Serves 4 people
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