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english custard
| General Recipes
Cooking receipe to make english custard under category General Recipes. You may find some video clips related to this receipe below.english custarddelia smith1 vanilla pod 570ml double cream6 large egg yolks1 dessertspoon cornflour 50g golden caster sugar Begin by splitting the vanilla pod lengthway
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Turkey Salad
Mint Dressing with Raspberry Recipe
| Salad
Type: Turkey SaladMint Dressing with Raspberry Free Cooking Recipe - Salad Outstanding! Ingredients / Directions 1-1/2 cup(s)s vanilla yogurt2 tbsp finely chopped fresh mint1/2 cup(s) mayonnaise1/4 cup(s) honey2 tbsp raspberry vinegarCombine all dressing ingredients and refrigerate.16
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crudites with balsamic chicken liver and garlic terrine
| General Recipes
Cooking receipe to make crudites with balsamic chicken liver and garlic terrine under category General Recipes. You may find some video clips related to this receipe below.crudites with balsamic chicken liver and garlic terrine1 bulb of garlic separated and peeled butter 1 tsp muscovado sugar 1 tbsp
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Egg Custard Pie
| Pie s 4U
Cooking receipe to make Egg Custard Pie under category Pie s 4U. You may find some video clips related to this receipe below.Egg Custard Pie A custard pie without a shell. A great southern delight! Ingredients:
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Ingredients
8 cm gingerroot, peeled
250 g Chinese cabbage, finely shredded
350 g ground pork
2 green onions, finely chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons sesame oil
1 tablespoon shaoxing rice wine or dry sherry
cornflour, for dusting
2 (275 g) packages wonton wrappers (gow gee round)
1/3 cup peanut oil
chinese red rice vinegar (for dipping sauce)
Directions
1Finely grate 1 piece of ginger, then finely shred second piece.
2Place cabbage in a bowl. Sprinkle with 1 tsp salt then leave for 30 minutes. Squeeze handfuls of cabbage to remove excess water then place in a bowl. Add 1 1/2 tsp grated ginger, minced pork, onions, sauces, sesame oil and wine and combine well.
3Line a large tray with baking paper then dust with cornflour. Using a finger, wet edge of a wrapper with a little water. Place 2 level tsp of filling in centre. Fold wrapper in half and, using your thumb and index finger, pleat one edge, then press edges together to seal. Place in a single layer on prepared tray. Repeat with remaining wrappers and filling. Dumplings can be made up to 6 hours in advance and stored covered in the fridge.
4Preheat oven to 150°C Heat 1 tbs peanut oil in a non-stick frying pan over medium-high heat. Add 12 dumplings, pleated side up in a single layer, and cook for 1-2 minutes or until brown underneath. Carefully add 1/2 cup boiling water, then cover partially with a lid and cook for a further 4-5 minutes or until water has evaporated and dumplings are crisp underneath. Transfer to an oven tray, cover with foil and keep warm in oven. Repeat with remaining oil and dumplings.
5Serve with bowls of red vinegar combined with the shredded ginger, for dipping.
View related video clips
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