Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Thai Dry Chicken Curry
| Cyber Kuali
Cooking receipe to make Thai Dry Chicken Curry under category Cyber Kuali. You may find some video clips related to this receipe below.Thai Dry Chicken CurryBy Amy BehIngredients: 600g chicken wings and drumsticks (A) 1/2 tsp freshly ground black pepper 1/4 tsp pepper 1/8 tsp salt 1/2 tsp sugar (B)C
[ read more ]
Cocoa Almond Bread Recipe
| Bread
Type: Cocoa Almond Bread Free Cooking Recipe - Bread You got to try this! Ingredients / Directions Yields a 1 1/2-pound loaf.1 cup(s) warm milk1/4 cup(s) buttersoftened1 egg1/2 teaspoon almond extract1/2 cup(s) granulated sugar1/4 cup(s) baking cocoa1/2 teaspoon salt3 cup(s)s plus 2 t
[ read more ]
Chef Richard''s Seafood Pasta Supreme Recipe
| Pasta
Type: Chef Richard''s Seafood Pasta Supreme Free Cooking Recipe - Pasta the best! Ingredients / Directions 1 pound fresh-cooked Dungeness crabmeat (shelled)1 pound fresh large prawns (shelled and de-veined)1 pound fresh Bay or rock scallops (shelled)1 large Vidalia or Walla-Walla Swee
[ read more ]
tandoori masala
| General Recipes
Cooking receipe to make tandoori masala under category General Recipes. You may find some video clips related to this receipe below.tandoori masalaspice mixindian2 tablespoons cumin seeds 2 teaspoons coriander seeds 2cm stick cinammon 1 teaspoon cloves 1 teaspoon chilli powder 1 teaspoon ginger powd
[ read more ]
Cooking receipe to make taglierini with pan cooked red mullet sun dried tomatoes chilli parsley and blac under category General Recipes. You may find some video clips related to this receipe below.
taglierini with pan cooked red mullet sun dried tomatoes chilli parsley and black olives
jamie oliver
naked chef
6 tablespoons olive oil
4 fillets of red mullet roughly 225g each scaled filleted and pin boned
2 large fresh red chillies deseeded and finely sliced
1 clove of garlic finely sliced
1 handful of sun dried tomatoes roughly sliced
1 good handful of your favourite black olives
1 glass of white wine
455g taglierini (qv taglierini )
salt and freshly ground black pepper
1 good handful of flatleaf parsley very finely chopped
a little extra virgin olive oil
Put the olive oil into a moderately hot thick bottomed pan and add the red mullet skin side up.
Sprinkle in the chilli garlic sundried tomatoes and olives.
Allow to fry gently for about 2 minutes without letting the garlic colour.
Then add the white wine put a lid on the pan and allow to simmer for a further 3 minutes.
Meanwhile cook the tagtierini in boiling salted water until al dente.
Push the red mullet to one side tilt the pan slightly so that alt the lovely juices and cooking liquor gather at the opposite side and toss in the taglierini. Once it is nicely coated taste for seasoning and add most of the parsley. Gently fold in the red mullet.
Serve sprinkled with the rest of the chopped parsley on top and a drizzle of extra virgin olive oil.
Serves 4
[tubepress mode=’tag’, tagValue=’taglierini with pan cooked red mullet sun dried tomatoes chilli parsley and blac’]
