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Re: recipes to share
#29
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Here is a very nice main meal with pork and pears.


Pork with pears

4 lean schnitzels, trim all fat.
2 Beurre Bosca pears peeled and sliced lengthways
2 tablespoons soy sauce
1 Tablespoon honey
1/2 cup plum sauce
Zest of 1 lemon and 4 tablespoons lemon juice
ground black pepper to season
Cotton cooking string or tooth picks to secure meat.
Serve with mashed potatoes and green beans.

Combine lemon zest and juice, soy sauce and honey. Then add the pear slices and stir them in the juice.

You can buy meat allready beaten thin,but if not just lay flat and beat with a meat mallet or rolling pin untill very thin. Spread a tablespoon of plum sauce over each piece. Now place equal amounts of the cut pears in the middle of the pork. Save remaining liquid. Season pears with pepper. Fold meat over pears and either tie with string or use tooth picks to secure the parcel, making sure the pears are fully enclosed in pork.Now spray the parcel with olive oil, then place in a non stick pan, and cook on a medium heat, a few minutes each side, or a bit longer if you prefer the meat well cooked.
Now place the remaining plum sauce and the reserved lemon mixture in a pan and heat for 2 minutes.
When meat is ready serve with mashed potatoes and green beans, and some of the plum sauce over the pork
Hope you enjoy this meal.
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Posted on: 2007/10/26 18:54
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Re: recipes to share
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Here is a dessert you can make ahead and have in the fridge, a favourite with everyone.

Little chocolate ice cream balls with brandy cherries.


2 litres vanilla ice cream
1 420g tin pitted black cherries
small bottle cherry brandy
200 g flaked almonds, toasted
35g copha,(white vegetable shortening)
200g chocolate, I use Cadbury milk, but you can use dark chocolate if you choose.


Place the drained cherries in a bowl with the cherry brandy and leave to soak for an hour or ovenight if liked. Then drain cherries, pat with paper towel.

Cover 2 trays with foil and place in the freezer until ready for use. Toast the almonds in the oven on a tray until golden, about 180deg.,cool.

Using an ice cream scoop, mould a ball placing the cherry in the middle, now roll the ice cream ball in the almonds and place them on one of the trays from the freezer, make as many balls as you like, then place them in the freezer
until firm.

Now melt the chocolate and the copha in a double saucepan, or a heatproof bowl over a pan of simmering water. Let the mixture cool a bit. Now put the ice cream ball on a spoon or a skewer and dip the ice cream balls into the chocolate and return to the freezer. Serve with more of the cherries that have been in the brandy and some fresh cream.

I was going to take a photo of the batch I made for Christmas, but I was not fast enough. They disappeared like snaw aff a dyke.
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Posted on: 2007/12/7 20:41
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Re: recipes to share
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Here is another ice cream treat you can make ahead had have at the ready.

2 litre vanilla ice cream
concentrated orange juice
200g chocolate, milk or dark.
A plastic ice cream ring mould.
Srawberries for sauce.


Place 1/2 the ice cream in a mixing bowl and then add the orange juice to taste, mix till combined, place in the mould, return mould to the freezer until it sets a bit.

Melt the cake of chocolate, place to remainder of the ice cream in the mixer bowl and on a slow speed add the melted chocolate, when mixed add to the mould, return to the freezer. Serve with a strawberry sauce. To make the strawberry sauce blend the strawberries in a blender with some icing sugar, to taste, Pour sauce through a sieve to remove the seeds, pour over the ice cream and serve with fresh strawberries.
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Posted on: 2007/12/7 21:00
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Re: recipes to share
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looking for a very nice way to do the turkey for Christmas, try this it is very good and can be cooked the night before Christmas, this gives Mum a bit more time for other things.



INGREDIENTS
7.6kg Whole Turkeys
Extra Virgin Olive Oil
Sea Salt
Freshly Ground White Pepper
400g Fresh Ricotta (Drained)
1 small Brown Onion (Finely Chopped)
8 Cloves Garlic (Crushed)
50g Spinach (Trimmed And Washed)
180g Raisins or craisins (Soaked In Hot Water For 5 Mins. then Drain)
150g Unsalted Butter ( dice into small cubes )
2 tablespoons Thyme (Chopped)
2 tablespoons Italian Parsley (Chopped)
2 Whole Eggs


Method
To make the stuffing, heat a little olive oil in a frying pan. Add the chopped onion and garlic and cook over a low heat for about 5 minutes or until the onion is soft.
Remove from the heat and cool.
Blanch the spinach leaves in boiling salted water until just wilted then drain and rinse under cold water.
Squeeze the excess water from the spinach.
Chop coarsely.
Combine the cooled onion with the spinach, ricotta, herbs, raisins and butter.
Add the eggs and seasoning and mix through well.
To prepare the turkey, press the stuffing under the skin of the turkey and into the breasts and legs, until it is firmly packed in.
Rub the skin with plenty of extra virgin olive oil season the turkey inside and out.
Place the turkey in a large baking tray & roast for 1/2 hour on 200C.
Cook a further hour on 150C then drop the temperature again to 50C, cover the turkey with foil and allow to rest in the oven for about 20 minutes.


If you like you can wear disposable gloves for this job.
Enjoy.
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Posted on: 2007/12/18 4:18
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Re: recipes to share
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Looking for a nice easy breakfast for the holiday season, well try this one.

Egg Surprise.


12 eggs
125ml cream
1 tablespoon butter
12 slices smoked salmon
6 muffins, split and toasted
1 tablespoon salmon caviar
1 tablespoon fresh dill sprigs.


1. Using a non stick pan melt the butter. Whisk the eggs and cream together,and pour into the pan with the melted butter. Cook over a medium heat for 2-3 minutes stirring gently as the egg sets on the bottom. remove from the heat just before the egg is set.

2.Divide the salmon between the muffins. Top with the srambled egg,caviar and dill.
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Posted on: 2007/12/26 4:47
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Re: recipes to share
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Here is a nice hearty soup for the cold weather.

Ingredients:
4 cups beef stock
2 garlic cloves, crushed
1 large onion, chopped
2 tbs olive oil
2 medium carrots, peeled and chopped
2 sticks celery, thinly sliced
2 medium zucchini, chopped
1/4 small savoy cabbage, shredded
2 medium potatoes, chopped
810g can peeled whole tomatoes, roughly chopped and juice reserved
400g can cannellini beans, rinsed and drained
200g green peas, shelled
salt and pepper,grated parmesan cheese, to serve, and nice crusty bread.
Enjoy.

1. Heat oil in a large pan over a medium heat. Add onion and garlic and cook, stirring often, for 5 minutes. Add carrots, celery, zucchini and potatoes and cook, stirring often for 5 minutes.

2. Stir in stock and tomatoes and reserved juice and bring to the boil, stirring occasionally, over a medium to high heat.

3. Add cabbage and beans to pan and simmer, stirring occasionally,over a medium to low heat for 1 hour.

4.Add peas to pan and simmer for 10 minutes or until peas are tender. Season with salt and pepper to taste. Serve with a sprinkle of cheese and crusty bread.
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Posted on: 2008/1/3 4:43
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  •  mgr62
      mgr62
Re: recipes to share
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My favourite soup my mum made and now by me as she is no longer here to pander to me,god bless her is Mince & Kidney
A recipe i'm sure was passed down thru the years by previous generations.
1/2 lb steak mince (Best)
1 whole ox kidney ,if you can get it,lamb will do if you like.
4 Carrots
1 large onion
6 Medium sized potatoes
(these are dependant on type of tattie eg how they break up and how thick you want the soup.
Method:
Make in large pot will serve 8 on average
Lightly brown onions then half fill pot with water and start to bring to boil.
break up mince into pot.
Chop kidney into 1/2 inch size cubes and add.
Peel and chop potatoes into varying sizes ,a few smaller chunks wil cook quicker and thicken soup nicely.Top up pot.
Grate in two carrots and stir in simmer for about an hour then grate in other two carrots
Always best second day after being in fridge overnight.
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Posted on: 2008/1/5 17:46
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