Recipe Search Results

Results 121 - 140 of 167
Keyword: "PASTRY"
Cuisine type: All
Chef: All
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Corned beef hash - by Colin Capon

Lightly 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.
Posted: 11 September 2006

Fish tartare with tomato and walnut oil - by Nick Anderson

Rinse 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.
Posted: 11 September 2006

Tarte au orange

Line 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.
Posted: 11 September 2006

Tarte au citron

Preheat 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.
Posted: 11 September 2006

Christmas log in a jacket

Simmer apricots for 25 minutes until soft. Drain and finely chop.
Posted: 11 September 2006

Wellington-style Christmas pudding

Steam Christmas pudding and leave to cool. Prepare almond pancake mixture cook until golden brown and leave to cool.
Posted: 11 September 2006

Warm blueberry tartlets with fromage frais lemon glaze

Roll 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.
Posted: 11 September 2006

Ravioli d'escargots de bourgogne dans leur bouillon d'ail doux

Rub 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.
Posted: 11 September 2006

Pan-fried chicken livers on coriander-shortcrust with damson chilli paste

Put 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.
Posted: 11 September 2006

Mille-feuille of salmon

Slice 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.
Posted: 11 September 2006

''The infamous" three soups in one bowl

Deseed 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.
Posted: 11 September 2006

Sussex pond pudding

Mix flour and suet together add milk and water until soft but not sticky.
Posted: 11 September 2006

Warm prune tart with lemon ice-cream

To 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.
Posted: 11 September 2006

Chicken, leek and potato pastry pie with wild mushrooms

Mix 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.
Posted: 11 September 2006

Duck and shiitake mushroom rissoles with peach chutney

Salt 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.
Posted: 11 September 2006

Marinated duck, chinese green and salt chilli won ton with a sweet soya and balsamic dressing

Cook the duck leg in duck fat for about 1¼ hours in a double boiler.
Posted: 11 September 2006

Feuillete of roasted cepes and salsify with truffles, scrambled eggs and soubise sauce

For 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.
Posted: 11 September 2006

Roast honeyed loin of pork

Here 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.
Posted: 11 September 2006

Pan-fried medallions of venison on apple compote with potato and apple gratin

RecipeSauté the medallions until rare - about two minutes on each side.
Posted: 11 September 2006

Tomato tarts

Roll out the puff pastry to a depth of 3mm and leave it to rest for one hour.
Posted: 11 September 2006

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9th February 2012