Recipe Search ResultsResults 121 - 140 of 167 Keyword: "PASTRY" Cuisine type: All Chef: All Main ingredient: All Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | Previous | Next Corned beef hash - by Colin CaponLightly fry the onions and garlic in oil add the tomatoes juice and Worcestershire sauce. Simmer for 10 minutes until tender. Reduce by half stir in the potatoes and corned beef herbs and seasoning. Fish tartare with tomato and walnut oil - by Nick AndersonRinse and pat dry the fillets. Roughly chop the tomatoes and blend them with the vinegar walnut oil and seasoning. Pour over the fillets to marinate. Leave in the fridge for six to eight hours. Tarte au orangeLine two 10in rings with French sweet pastry.
Whisk the ingredients for the filling together and pour into lined rings. Bake at 300°C or until tart feels firm and has a golden top.
Tarte au citronPreheat oven to 200°C. Butter the flan ring and place in the freezer for 10 minutes. On a lightly floured surface roll out the pastry to about 4mm thick. Christmas log in a jacketSimmer apricots for 25 minutes until soft. Drain and finely chop. Wellington-style Christmas puddingSteam Christmas pudding and leave to cool.
Prepare almond pancake mixture cook until golden brown and leave to cool.
Warm blueberry tartlets with fromage frais lemon glazeRoll out pastry over hazelnuts (1/8in thick). Grease 4 x 3in pastry rings and line with pastry. Bake blind. Cool.
Place honey and zest in pan and gently heat. Add blueberries and warm through.
Ravioli d'escargots de bourgogne dans leur bouillon d'ail douxRub flour saindoux and salt with your fingers. Add water and mix well.
Place the paste in a plastic bag and allow to rest in the refrigerator for six hours.
Pan-fried chicken livers on coriander-shortcrust with damson chilli pastePut damsons and ½ cup water in a pan and simmer stirring occasionally until the fruit has broken up. Sieve to remove skins and stones and weigh the pulp. Return to a heavy pan and stirring bring to the boil. Mille-feuille of salmonSlice the salmon into eight pieces. It is preferable to freeze it quickly and carve it into thin slices. Plate on a lightly buttered and seasoned tray. Cover in seasoned buttered paper and steam for around 2 minutes. ''The infamous" three soups in one bowlDeseed and roughly chop the red pepper. Roughly chop 2oz onion 1 fennel and ½ clove of crushed garlic. Sweat off in 1tbs of olive oil for about 5 minutes. Sussex pond puddingMix flour and suet together add milk and water until soft but not sticky. Warm prune tart with lemon ice-creamTo make the pastry sift flour and mix with almonds icing sugar and salt. Work in butter bind with egg lemon zest and vanilla seeds. Form into a ball and flatten. Cover allow to rest for 20-30 minutes. Line tart tins blind bake for 5 minutes. Cool. Chicken, leek and potato pastry pie with wild mushroomsMix flours together. Add potato butter parsley and salt lightly knead and test. Dice chicken into cubes. Cut leek into brunoise and chop half the mushrooms and reserve remainder for garnish. Duck and shiitake mushroom rissoles with peach chutneySalt the duck legs and place in a 2-litre thick-bottomed saucepan. Add 8g fresh rosemary garlic bay leaves and duck fat to cover the meat. Marinated duck, chinese green and salt chilli won ton with a sweet soya and balsamic dressingCook the duck leg in duck fat for about 1¼ hours in a double boiler. Feuillete of roasted cepes and salsify with truffles, scrambled eggs and soubise sauceFor the soubise sauce gently sweat the onions with the butter in a heavy-bottomed pan until tender. Add the herbs and cook for a further five minutes. Roast honeyed loin of porkHere the pork is cooked with fresh rosemary and accompanied by a sweet and sour sauce tartlet sage and onion stuffing apple sauce and gravy made with the goodness of the pork. Pan-fried medallions of venison on apple compote with potato and apple gratin
Tomato tartsRoll out the puff pastry to a depth of 3mm and leave it to rest for one hour. |
MOST VIEWED RECIPESMOST VIEWED ARTICLESLATEST NEWS
|
