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Bull Frog
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Cooking receipe to make Bull Frog under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Vodka 5 oz LemonadePour over ice in collins glass and garnish with a slice of lime.[tubepress mode='tag', tagValue='Bull Frog']
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teabread
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Cooking receipe to make teabread under category Aga Recipes. You may find some video clips related to this receipe below.teabread275g mixed dried fruit 175g soft brown sugar 300ml tea10 ozl27Sg selfraising flourI eggIn a mixing bowl mix together the dried fruits and sugar. Pour on the teacover and a
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Brownies Recipe
| Appetizers
Type: Brownies Free Cooking Recipe - Appetizers Um! Yummy! Ingredients / Directions 1/2 cup(s)(s) Butter 2 large Eggs 1 cup(s)(s) Sugar 1 cup(s)(s) Flour 1/2 cup(s)(s) Peanuts or Pecans Chopped4 tablespoon(s) Cocoa 1 teaspoon(s) Vanilla 1 pinch Salt Cream butter and sugar. Mix flour a
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malayan chicken curry
| General Recipes
Cooking receipe to make malayan chicken curry under category General Recipes. You may find some video clips related to this receipe below.malayan chicken curry2 tablespoon oil2 meduim onions chopped1 clove garlic crushed1 lb boned chicken breast cubed2 teaspoon curry powder1 teaspoon tumeric1 teaspo
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Cooking receipe to make venison fillet with wild mushroom sauce under category General Recipes. You may find some video clips related to this receipe below.
venison fillet with wild mushroom sauce
900g trimmed venison fillet
olive oil
flaky salt
black pepper
For the sauce:
3 shallots banana shallots or 6 smaller ones skinned and finely diced
4 tbsp olive oil
900 g wild mushrooms chopped
570ml red wine such as merlot
285ml double cream
salt
pepper
Make the sauce by heating the olive oil in a saute pan and saute the finely diced shallots for two or three minutes.
Scoop them into a warmed bowl and raise the heat in the saute pan and saute the chopped wild mushrooms you will need to do this in relays so that the volume of mushrooms doesn`t lower the heat in the pan.
Cook them until they are very well done. As they cook scoop them into a separate warm dish.
You may need to use more olive oil during this cooking time than the recipe specifies.
When the mushrooms are cooked leave them in the bowl but replace the sauted shallots in the saute pan and add the wine.
Simmer until the wine is reduced by about two thirds the shallots absorb the flavour of the wine as it reduces.
Then replace the mushrooms in the pan add the cream taste and season with salt and pepper and simmer gently until the sauce thickens.
To cook the venison in a large saute pan heat the olive oil with the flaky salt and a good grinding of black pepper. Don`t season the meat itself it encourages the juices to run from it.
When the oil is very hot seal the fillets well on all sides.
This will give you meat which is underdone in the middle.
If you would rather eat it more pink and less red roast the seared fillets in a hot oven 420F/220C/Gas Mark 7 for 10 minutes.
Leave the meat to rest to let the juices settle then slice and serve with the wild mushroom sauce.
This dish is both elegant and quick to prepare and is wonderful served with a puree of root vegetables. This can be made smooth and silky with cream and seasoned with salt pepper and nutmeg. Garnishing with butterfried cashew nuts will give a contrasting crunchy texture.
Serves 6
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