Recipes
Salmon Mousse with Avocado
# Drain and mash the salmon
# Halve the avocados, slice thinly, and dip in the lemon juice
# Lightly oil a 2 pint (1 litre) souffl dish
# Gently melt the butter in a saucepan, blend in the flour, and cook for one minute
# Add the milk, stirring continuously until the sauce th
(by user) Roast Goose
# 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 o
(by user) Tropical Lamb Kebabs
# Cut the lamb into 1 inch (2.5cm) cubes
# Cut the pineapple into 1 inch (2.5cm) cubes
# Mix together the rest of the ingredients, apart from the corn and pineapple. to form a marinade
# Place the meat in a bowl, add the marinade, then cover and leave in a fridge for at least 10 h
(by user) Spicy Barbecued Lamb
# Blend together the wine, cummin, paprika and oil with salt and pepper to taste, then brush a little of the mixture over the lamb
# Make slits in the lamb skin and insert the slivers of garlic
# Place the lamb, together with the remaining oil and wine mixture into a polythene bag
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TAG: chestnuts, glazed, ,
TAG: sauce, ,
TAG: stirring, skillet, ,
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Barbecued Mustard Beef
# Rub the beef with olive oil and sprinkle with lemon juice
# Put half of the sliced onions in a dish, place the beef on top and cover with the remaining onions
# Leave to stand for 3-4 hours, then remove and reserve the onions
# Insert the spit into the beef and roast over a hot
(by user) Roast Partridge on a bed of Liver Pate
# Pre-heat oven to 450F, Gas Mark 8, 230C
# Season the partridges with salt and pepper
# Put a knob of butter inside the birds and put 2 slices of bacon on their breast
# Stand on a trivet in a roasting tin, baste with melted butter, and cook in the pre-heated oven for 10 minutes,
(by user) Chicken Burger Teriyaki
1 COMBINE ingredients for sauce. Set aside.
2 COMBINE ingredients for burger with 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt) and 1/4 tsp pepper. Mix well. Divide into 8 then shape into patties. Brush with sauce. Grill in pan with 3 tbsp oil while basting with sauce un
(by user) Traditional Roast Turkey with Festive Stuffing
# Wipe the turkey inside and out, remove any giblets, and dry with kitchen paper
# Take enough of the festive stuffing mixture to nearly fill the neck cavity of the turkey, then replace the neck flap
# Shape the rest of the stuffing into balls
# Peel the onion and place in the bod
(by user) Glazed Chestnuts
# Put the chestnuts into a saucepan and cover with cold water
# Bring to the boil, peel off both layers of skin while the chestnuts are still hot, return to the pan and re-boil
# Drain off the water then slowly cook the chestnuts in stock for 30-40 minutes or until tender
# Drain
(by user) TAG: chestnuts, glazed, ,
Bread Sauce
# Stud the prepared onion with the cloves
# Place in a pan with the milk and bay leaf
# Bring to the boil, remove from heat, cover and infuse for about 20 minutes
# Remove the onion and bay leaf then add the breadcrumbs, butter and seasoning
# Simmer for about 5 minutes, stir
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Scrambled Eggs with Feta Cheese
# Heat the olive oil in a skillet or frying pan and cook the onions and peppers until softened
# Add the tomatoes then continue to simmer until the liquid has almost evaporated, stirring occasionally
# Break the eggs and put into the skillet, one at a time, stirring with a wooden spoon
(by user) TAG: stirring, skillet, ,
Chow Min
heat noodles with a little oil, in wok or large pan heat the rest of the oil, add meat first, ad vegetables fry shortly, stir always. open a little space in middle of the wok, pour in water with sojasauce and cornstark, stir, mix all serve over noodles.
(by user) Fiesta Ubod Crunch
1 BOIL water, 1 tsp. iodized fine salt (or 1 Tbsp. iodized rock salt) and reserved fruit cocktail syrup. Add ubod and cook for 3 minutes. Drain. Combine with the remaining ingredients.
2 MIX well and chill until ready to serve.
(by user) Roast Loin of Pork with Prune and Apple Stuffing
# Make deep and close cuts in the pork skin to make crackling
# Open the soaked prunes and flatten
# Make a deep slit in the thick portion of pork flesh to form a pocket
# Insert the flattened prunes and chopped apples in alternate layers
# Roll the meat firmly around the fil
(by user) Vegetarian Christmas Roast
# Put the lentils, sliced onion and bayleaf in a pan of water, bring to the boil and continue boiling until they are well softened
# Remove the bayleaf then drain and mash the onion and lentils
# Add the nuts to the lentil puree then stir in the herbs, wine and seasoning
# For the
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Chestnut Loaf
# Boil and mash the potatoes, boil and mash the turnip and lightly fry the onion
# Pre-heat the oven to 345F, Gas Mark 4, 180C
# Mix together the potato, onion, turnip, chestnut puree, breadcrumbs and herbs
# Season to taste
# Lightly beat the egg and blend it into the mixtur
(by user) Pineapple Potato Salad
1 BOIL vegetables until cooked. Peel kamote, carrot and potatoes. Cut all vegetables into desired shapes or sizes.
2 COMBINE with the remaining ingredients. Season with 2 Tbsp. white sugar, 2 tsp. iodized fine salt and 1/8 tsp. black pepper.
3 TOSS lightly until well b
(by user) Festive Salad
# Put all the ingredients in a large salad bowl and mix well
# Season to taste and serve cold
# To store, put the salad into an air-tight container and keep in refrigerator for up to 3 days
(by user) Honey Roast Duck with Port and Orange Sauce
# Pre-heat the oven to 325F, Gas Mark 3, 170C
# Wipe the duck inside and out and sprinkle with salt and pepper
# Put the duck on a rack in a roasting tin and roast for 2 hours
# Mix the honey and the 4 tbsps. of duck stock together
# Prick the duck skin with a fork and brush
(by user) Roast Pheasant with Wine Sauce
# Wash and dry the birds and season inside and out with salt and pepper
# Melt half the butter in a roasting pan, add the pheasants and brown on all sides
# Arrange the bacon rashers on the pheasant breasts then slowly pour the wine over them
# Add the thyme and bouquet garni and
(by user) Game Chips
# Wash and peel the potatoes and cut into very thin rounds
# Soak the potato slices in cold water then dry on absorbent kitchen paper
# Deep-fry for about 3 minutes then dry on absorbent paper
# Deep-fry rapidly for a further 2-3 minutes or until crisp and brown just prior to serv
(by user) Little Christmas Puddings
# Put the sultanas, raisins, peel, breadcrumbs, cinnamon, cherries, almonds, nutmeg, currants and suet into a large bowl and mix well
# Add the stout, brandy and eggs and mix again
# Grease 8 small bowls or teacups and divide the mixture between them
# Cover each individual bowl o
(by user) Mince Pies with Shortcrust Pastry
# Roll out the pastry to about one eighth of an inch in thickness
# Using a 3 inch and a two and a quarter inch cutter, stamp out 20-22 larger and smaller rounds
# Line tow and a half inch patty pans with the large rounds
# Fill the rounds with mincemeat
# Damp the edges of t
(by user) Almond Paste
# Sift the icing sugar into a bowl then add the ground almonds
# Stir the egg into the almonds and sugar then add the vanilla essence and enough lemon juice to make a stiff dough
# Shape into a ball and knead lightly
(by user) Royal Icing
# Sift the sugar into a mixing bowl
# Stir the egg whites in a separate bowl just sufficiently to break them up
# Add half of the sifted sugar, mix well then stir briskly until the mixture becomes smooth, glossy and white
# Cover the bowl with greaseproof paper and leave for an ho
(by user) Syllabub
# Stir together the lemon juice, grated lemon rind, sherry and sugar until the sugar has dissolved
# Blend in the cream and whip lightly
# Crush the ratafias and place in the bottom of individual dishes
# Arrange the syllabub on top of the ratafias , decorate with lemon slices and
(by user) Cranberry Chutney
# Put the cranberries in a preserving pan and just cover with vinegar
# Simmer gently until tender
# Add the remaining ingredients and cook until a thick mixture is formed
# Bottle in clean, warmed jars, while the chutney is hot, and close securely
(by user) Good-bye Turkey Curry
# Warm the oil in a pan and gently fry the onions until golden
# Add the curry powder and flour, stir and cook for a further 2 minutes
# Pour in the stock and cook, stirring occasionally, until it thickens
# Stir in the rest of the ingredients, excluding the turkey meat, and cook
(by user) Roast Sirloin of Beef with Horseradish Cream
# #for the meat
# Pre-heat the oven to 425F, Gas Mark 7, 210 C
# Weigh the meat and place in a roasting tin, adding a little dripping if very lean
# Roast in the centre of the pre-heated oven for 20 minutes per lb. plus 20 minutes for a medium done joint
# # for the horseradi
(by user) Brandy Truffles
# Mix together the cake crumbs and ground almonds
# Melt the jam and add to the mixture together with the brandy and mix again to form a stiff mixture
# Divide the mixture into about 20 small balls then roll in the chocolate vermicelli
(by user) Date and Walnut Squares
# Put the margarine, lard and syrup into a bowl and cream together
# Add the flour, egg, baking powder, walnuts, dates and enough milk to mix into a stiff mixture
# Grease a swiss roll tin and spread the mixture evenly on it
# bake in a pre-heated oven at 400F, Gas Mark 6, 200C fo
(by user) Chocolate and Mint Creams
# Gradually fold in the egg white into 6 oz. of the icing sugar until stiff
# Add the rest of the icing sugar and the peppermint essence then knead to form a stiff paste
# Divide the paste into three pieces, adding red colouring to one, green colouring to a second and leaving the third
(by user) Brandy Snaps
# Warm together the sugar and syrup until melted then remove from heat
# Blend in the flour, nutmeg, ginger and lemon then add the brandy
# Beat well together then drop teaspoonfuls of the mixture, well spaced apart on to greased baking sheets
# Bake at 350F, Gas Mark 4, 180C for
(by user) Turkish Delight
# Soak the gelatine in half the water
# Pour the remaining water into a saucepan, add the sugar and heat gently while stirring until the sugar is dissolved
# Add softened gelatine and stir into the syrup
# Simmer gently for 20 minutes then add the lemon juice
# Pour half the
(by user) Savoury Cheese Nibbbles
# Put the flour in a bowl and rub in the butter
# Add the grated cheese, salt and pepper, then mix to a stiff paste by adding a little milk
# Roll out to a thickness of about an eighth on an inch on a lightly floured board
# Cut into smallish rounds and prick with a fork to preven
(by user) Chicken and Mushroom Vol-au-vent
# Put the chicken and giblets into a large saucepan then add bay leaves, salt, pepper, onion and carrots
# Add water, cover the saucepan and cook over a gentle heat for one and a half to two hours or until the chicken is tender
# Heat the oven to 450F, Gas Mark 8, 240C
# On a ligh
(by user) Party Sausage Rolls
# Add the herbs to the sausagemeat and mix together
# Divide into 4 quarters and roll each quarter into a thin sausage shape on a lightly floured board
# Sift the flour into a mixing bowl, add the salt and pepper, then rub in the lard and margarine
# Add sufficient water to knead
(by user) Christmas Bread
# Add a pinch of salt to the flour and sift into a bowl
# Dissolve the yeast in a cupful of warm water and stir into the flour
# Set aside in a warm place for one hour
# Add the sugar to the dough mixture then stir in the creamed butter, currants, candied peel, nutmeg and beaten e
(by user) Bloody Mary
# Squeeze the juice of half a lemon into a cocktail shaker then add the tomato juice and ice cubes
# Add a couple of drops of Worcestershire sauce and Tabasco while being careful not to overdo the Tabasco then add a pinch of salt
# Close the shaker and mix well
# Pour into a tumbl
(by user) Christmas Party Punch
# Gently pour the wine into a saucepan and then add the sugar, cinnamon, cloves and thinly pared rind of one orange
# Place the pan over a gentle heat and increase the heat to near boiling point, being careful not to allow the wine to boil
# Add the brandy, Cointreau and water then sti
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