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focaccia with potato and rosemary
| General Recipes
Cooking receipe to make focaccia with potato and rosemary under category General Recipes. You may find some video clips related to this receipe below.focaccia with potato and rosemary toppingjamie olivernaked chefWash about 15 new potatoes and slice as thinly as possible. Put in salty (or minty) boi
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Green Goddess Dressing
| Copycat Complete
Cooking receipe to make Green Goddess Dressing under category Copycat Complete. You may find some video clips related to this receipe below.2 oz. can anchovy fillets1/2 cup chopped parsley3 Tbls. chopped chives1 Cup Mayonaise1 Cup Sour Cream2 Tbls. tarragon vinegar1/2 teas. saltDash of freshly groun
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Beet and Egg Recipe
| Salad
Type: Beet and Egg Free Cooking Recipe - Salad Um! Yummy! Ingredients / Directions 2/3 cup(s) diced boiled beet1 hard-boiled egg diced1 teaspoon chopped onion To prepare this Beet and Egg Recipefirst mix all ingredientsand season with mayonnaise or boiled dressing.
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Biscuits and Sausage Gravy Recipe
| Bread
Type: Biscuits and Sausage Gravy Free Cooking Recipe - Bread It's ok! Ingredients / Directions 3 cup(s)s self-rising soft wheat flour1/4 teaspoon baking soda1 teaspoon granulated sugar1/2 cup(s) butter-flavored shortening1 1/4 cup(s)s buttermilkButter or margarinemeltedSausage Gravy C
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Cooking receipe to make way from the ice-cold waters u. the North Atlantic into the Channel for winter. under category General Recipes. You may find some video clips related to this receipe below.
home cured saffron cod and parsley chowder
750g cod fillet skin on
4 tbsp sea salt
1 tbsp sugar
good pinch saffron use about 3/0 of a supermarket sachet
1 1/2 litres milk
1 large leek white part only rinsed and finely chopped
1 bunch fresh thyme parsley and a bay leaf (tied together)
30g butter
750g medium potatoes peeled and diced
100g smoked bacon lardons fried until well browned
500m1 chicken stock
6 sprigs curly parsley finely chopped
The day before you want to make the chowder prepare the cod: lay the fillet skinside down in a dish then mix together the salt sugar and saffron and rub over the fish.
Cover and refrigerate for 24 hours.
Remove the fillet from the fridge wipe off the excess salt and place in a wide pan.
Add 400m1 of the milk and poach gently for about 6 minutes.
Flake the fish and keep the poaching milk.
Next in a large pan saute the leek and herbs in the butter until soft.
Add the remaining milk the potato fried bacon lardons and chicken stock then add a good twist of black pepper (salt is not required; there will be enough in the cod).
Bring to the boil turn down the heat and simmer for 20 minutes or until the potato is soft adding the chopped parsley for the last minute or two.
Discard the herb bundle and roughly crush or mash the potato in the pan to thicken the soup.
Add the cooked flakes of saffron cod and a dash of the poaching milk taste and adjust seasoning accordingly. Serve with buttered toast.
The fish is partcured with salt
saffron added for extra headiness. It could be made with proper salt cod (minus the saffron) if you prefer. Either way start 24 hours before you want to eat as it needs this time to cure (or if using dried salt cod to soak in several changes of cold water).
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