Ginger Squid Japanese Style Ika Shoga Yaki Japanese cooking recipe
| Japanese
Ingredients 500 g squid, thinly sliced (squid cubes) 2 tablespoons ginger, freshly grated 3 tablespoons soy sauce 2 tablespoons mirin 2 tablespoons vegetable oil Directions 1Combine ginger, soy sauce and mirin in a large bowl. 2Add thinly sliced squid into the bowl and mix until all the squid
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italian beef
| Aga Recipes
Cooking receipe to make italian beef under category Aga Recipes. You may find some video clips related to this receipe below.italian beef3 tbsp fruity olive oil knob of butter8 pieces braising steak each weighing about 200g2 onions finely sliced 2 cloves garlic crushed 2 tbsp balsamic vinegar 680g j
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Coconut Kanten Japanese cooking recipe
| Japanese
Ingredients 32 ounces whole coconut milk 2 teaspoons agar-agar flakes 1/4 cup agave nectar, to taste 1 teaspoon vanilla Garnish fresh edible flowers, see note 1 cup toasted coconut, see note 1/8 cup agave nectar, see note Directions 1GARNISH: these amounts are optional. Use the amount needed
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italian garden lasagne
| Aga Recipes
Cooking receipe to make italian garden lasagne under category Aga Recipes. You may find some video clips related to this receipe below.italian garden lasagnevegetarianabout 3 tablespoons olive oil 1 1/2 large onions chopped 700g button mushrooms sliced 3 fat cloves garlic crushed 40g plain flour 3 x
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Type: Roast Goose Free Cooking Recipe – Holiday
Good stuff!
Ingredients / Directions
# 1 x 8-10 lb. (3.6-4.5kg) oven-ready goose
# 2 oz. (50g) butter
melted
# 2 tablespoons demerara sugar
# 1 tablespoon lemon juice
# 2 red skinned apples
# 2 green skinned apples
# salt and ground black pepper # Pre-heat oven to 425F
Gas Mark 7
220C
# Remove the neck
giblets and any excess fat from the body cavity of the goose
# Rinse
then dry with kitchen paper
# Season cavity with salt and pepper
# Prick the skin all over with a fork and rub with salt
# Place the goose on a rack in a roasting tin
# Roast in the pre-heated oven for 20 minutes
# Cover the breast with foil
# Reduce heat to 350F
Gas Mark 4
180C
# Roast for 15 minutes per lb. (450g)
draining off fat from the tin twice during cooking
# Remove the foil about 20 minutes before the end of cooking time
# Carefully lift the goose on to a warmed serving plate
cover with foil and leave for 15 minutes while preparing the garnish
# Core and slice the apples into rings and brush with lemon juice and butter
# Bake for 10-15 minutes at 400F
Gas Mark 6
200C
# Remove foil from goose and arrange the apples around and on top of it
# Sprinkle the apple slices with sugar
