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Cooking receipe to make pork garlic and basil risotto under category Aga Recipes. You may find some video clips related to this receipe below.pork garlic and basil risotto6 thin escalopes pork british veal or turkey 150g parma ham about 6 slices about 6 basil leavessalt and freshly ground black pep
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Orange Cobbler Recipe
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Type: Orange Cobbler Free Cooking Recipe - Pies And Pastries It's ok! Ingredients / Directions 2 tablespoons granulated sugar1 tablespoon cornstarch1/2 cup(s) cold water1/4 cup(s) orange marmalade2 tablespoons orange juice concentrate2 teaspoons butter or margarine1/2 cup(s) biscuit /
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| Aga Recipes
Cooking receipe to make chicken fajitas with guacomole under category Aga Recipes. You may find some video clips related to this receipe below.chicken fajitas with guacomole2 tbsp oil 500g chicken stir fry pieces or boneless breast fillets 1 tsp mild chilli powder 1/2 tsp ground cumin 1 green pep
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Cooking receipe to make sweet and sour prawns under category General Recipes. You may find some video clips related to this receipe below.
sweet and sour prawns
chinese
eastern region
110g waterchestnuts tinned (drained weight) or fresh
75g red or green pepper
2 spring onions
2 preferably groundnut oil
2 teaspoons garlic finely chopped
sauce
70ml chicken stock
1 tablespoon dry sherry or rice wine
2 teaspoons light soy sauce
1 ta espoon tomato paste
1 tablespoon cider vinegar or Chinese white rice vinegar
1 tablespoon sugar
2 teaspoons cornflour blended with 2 teaspoons water
Peel the prawns and if you are using large uncooked ones cut them to remove the fine digestive cord.
Wash them and pat dry with kitchen paper.
Slice the waterchestnuts dice the pepper and slice the spring onions diagonally into 3.5cm pieces.
Heat a wok or large frying pan.
When it is hot add the oil and stir fry the prawns for 1 minute.
Remove them with a slotted spoon and drain on kitchen paper.
Add the garlic and spring onions to the pan and stir fry them for a few seconds.
Then add the pepper and the fresh waterchestnuts if you are using them.
Stir fry for 30 seconds and then add the sauce ingredients.
Bring the mixture to the boil and simmer for 4 minutes.
If you are using tinned waterchestnuts add these now.
Boil over a high heat for another 30 seconds.
Serve immediately with steamed rice.
This is a very popular Chinese dish. The sweet and pungent flavours of the sauce combine well with the firm and succulent prawns. It is simple to make and can be served as part of a Chinese meal or on its own as a starter for a European meal.
Serves 4
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