Shrimp Pie Recipe
| Fish And Seafoods
Type: Shrimp Pie Free Cooking Recipe - Fish And Seafoods Try this one! Ingredients / Directions 1 onion diced1 green bell pepper diced1 stick margarine1 can cream of mushroom soup1 can cream of celery soup1 tbsp Worcestershire sauceSalt and pepper to taste1 teaspoon Tabasco sauce3 har
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tomato sauce
| General Recipes
Cooking receipe to make tomato sauce under category General Recipes. You may find some video clips related to this receipe below.tomato sauce 450 ripe tomatoes skinned and chopped 1 small onion finely chopped 1 clove garlic crushed1 teaspoon tomato puree 1 dessertspoon fresh cbepped basil or 1/2 des
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flaked rice with jaggery
| General Recipes
Cooking receipe to make flaked rice with jaggery under category General Recipes. You may find some video clips related to this receipe below.flaked rice with jaggerygul poheindian600g flaked rice soaked for 15 minutes in water and drained150g jaggery grated6 tablespoons coconut grated if fresh or de
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chilli lime sambal with griddled scallops
| General Recipes
Cooking receipe to make chilli lime sambal with griddled scallops under category General Recipes. You may find some video clips related to this receipe below.chilli lime sambal with griddled scallops5 long mild red chillies 2 tomatoes quartered deseeded 2 sundried tomatoes 1/4 of a cucumber halved l
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Cooking receipe to make terrine of foie gras and artichoke under category General Recipes. You may find some video clips related to this receipe below.
terrine of foie gras and artichoke
ladenis
3 x 800g lobes foie gras
250ml sweet wine
salt
generous sprinkling pepper
Sugar generous sprinkling
large pinch four spice
8 artichoke hearts cooled
50g green peppercorns
20 griotte cherries
Leave the foie gras at room temperature for about 68 hours allowing it to soften which will enable you to remove all visible veins.
Try not to misshape the lobes as you do so.
Slice the lobes in half lengthways and place on a tray.
Pour over the wine and season generously all over with the salt pepper sugar and four spice.
Cover and leave to marinate in the refrigerator for at least 1 hour.
Line a 26.5 cm terrine with 4 or 5 layers of clingfilm leaving enough overlap to cover the top.
Assemble the terrine starting with the foie gras pressing down into the corners.
Lay 4 of the artichokes on top and sprinkle with half the peppercorns.
Repeat the process with the foie gras artichokes and peppercorns until you have filled the terrine and piled it about 5cm over the top.
Pull the clingfilm tightly at both sides and ends to enclose the top then cover tightly with kitchen foil.
Place in a tray of hot water and cook in the oven preheated to 150
