Categories
Recipes

Delicious Scalloped Oysters Recipe

INGREDIENTS

4 tbsp. (1/2 stick) unsalted butter
2 leeks, trimmed, halved lengthwise, and thinly sliced
1 tbsp. all-purpose flour
1/2 c. dry vermouth
1/2 c. heavy cream
2 (16-ounce) containers fresh oysters, drained, reserving 2 tablespoons brine
20 premium Saltines, crushed (about 1 cup)

DIRECTIONS

Preheat oven to 350°F. Melt butter in a large skillet over medium heat. Add leeks and cook, stirring occasionally, until tender, 6 to 7 minutes. Add flour and cook, stirring, 1 minute. Put vermouth and cook, stirring, until thickened and bubbly, 2 to 3 minutes. Add cream, return to a simmer, then remove from heat. Fold in oysters and brine.
Transfer mixture to an 11-by-7- inch baking dish and top with Saltines. Bake until golden brown and bubbling around the edges, 40 to 45 minutes. Let stand 5 minutes before serving.

Read more here : https://www.countryliving.com/food-drinks/a29132365/scalloped-oysters-recipe/

Categories
Recipes

Marsala Gravy Roast Duck Recipe

INGREDIENTS

1 x 1.6kg whole duck
2 heaped teaspoons Chinese five-spice powder
1 clementine
6 fresh bay leaves
GRAVY
1 bulb of garlic
2 carrots
2 red onions
3 tablespoons plain flour
100 ml Marsala
1 liter organic chicken stock

DIRECTIONS

Preheat the oven to 180°C/350°F/gas 4.
Remove any excess fat from inside the cavity of the duck, then using a sharp knife carefully score the breast and legs all over in crisscross fashion, roughly 1cm apart. Season the duck with sea salt, black pepper and the five-spice, then rub all over so the flavour catches in all the nooks and crannies. Halve the clementine and place into the cavity along with the bay leaves. Transfer the duck to a medium roasting tray and roast for around 1 hour 20 minutes.

Meanwhile, halve the bulb of garlic across the middle, then peel and roughly slice the carrots and onions. When the time is up, remove the roasting tray from the oven. Carefully lift up the duck and scatter the veg into the tray to make a trivet. Sit the duck on top of the veg, then return the tray to the oven for a further 40 minutes, or until the duck is beautifully crisp and the meat falls easily away from the bone.

Once cooked to perfections, remove the duck to a plate to rest while you get on with the gravy.
Add the flour to the vegetables, then mash everything together with a potato masher, scraping up all the sticky goodness from the bottom.

Place over a medium-high heat, pour in the Marsala and leave to bubble and cook away, stirring well.
Add the stock, then bring to the boil and reduce to a simmer for around 15 minutes, or until thickened and reduced. Strain through a coarse sieve, skim away any fat from the surface, then season to taste.
Shred or carve up the duck, then serve with the gravy on the side. Nice with duck fat roast potatoes, seasonal greens and cranberry sauce.

You can read full here : https://www.jamieoliver.com/recipes/duck-recipes/roast-duck-with-marsala-gravy/

Categories
Recipes

Delicious Corn Muffins

INGREDIENTS

1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen corn

DIRECTIONS

Preheat oven to 400°F.
Cream together butter, sugar, honey, eggs, and salt in a large bowl.
Add flour, cornmeal and baking powder and blend thoroughly. Put milk while mixing.
Add corn to mixture and combine by hand until corn is worked inches.
Grease a 12-cup muffin pan and fill each cup with batter.
Bake for 20-25 minutes.

Read more : https://www.kindmeal.my/KindMealChef/recipe-111929.htm

Categories
Recipes

Delicious Roasted Pheasant Recipe

INGREDIENTS

1 carrot
3 onions
3 hen pheasants , (600g per bird)
150 g unsalted butter
75 ml white wine vinegar
100 ml white wine
1 sprig of lemon thyme
1 liter organic chicken stock

DIRECTIONS

Preheat the oven to 170ºC/325ºF/gas 3. Peel and halve the carrot lengthways, then peel and thinly slice the onions.
Take both legs off the birds and snap off the back bone at the base of the breastbone (or get your butcher to prepare them for you). Place a shallow, heavy-based casserole dish over a medium–high heat, add 50g butter and brown the legs, skin-side down. Flip and repeat on the other side.

When they are brown all over, remove from the pan, add the carrot and onion, reduce the heat to low, pop on the lid and cook slowly for 30 minutes, stirring occasionally. Add the vinegar and wine, then reduce by half. Return the legs to the pan, skin-side up. Add the thyme and pour over the stock to almost cover. Bring to a simmer, pop on the lid and cook in the oven for 1½ hours, until you can pull the meat from the bone.

Leave the dish in the oven but take off the lid so that the skin on the legs colors and crisps up, then remove from the oven, season and keep warm. Reduce the oven to 100ºC/gas ¼. Place a heavy-based frying pan over a medium–high heat and color the crown on all sides. Add the remaining butter, reduce the heat and continuously baste the birds. Once they’re golden and crispy, cook in the oven until the temperature in the thickest part of the breast reaches 59ºC. Carve and serve with seasonal veg.

You can read full here : https://www.jamieoliver.com/recipes/game-recipes/whole-roasted-pheasant/

Categories
Recipes

Pineapple Rice Thai Culinary Recipe

INGREDIENTS

250 Rice
80 Onion, chopped
2 Thai ginger , chopped
5 Fresh turmeric
2 Curry leaf
2 Lemon grass, chopped
100 Coconut milk
To taste Salt
2 Hot curry powder
40 Pineapple chunks
20 Oil
300 Water
2 Turmeric powder
1 piece Fresh pineapple

DIRECTIONS

1.First soak the rice at least for 30 minutes.
2.Now take a pan put oil in pan then heat the oil then add onion chop saute till golden brown.
3.Now add Thai ginger curry leaf, fresh turmeric crushed, lemon grass chop cook together.
4.Now add soaked rice mix well then add curry powder, turmeric powder and salt saute for some time. Now add coconut milk, pineapple chunks and water.
5.Cover with tight lid then keep for dum on slow fire.
6.Now take pineapple cut into two part from middle and scoop out the pineapple like barrel shape.
7.Stuff the pineapple with curried rice then cover with foil and cook for some time.
8.Serve hot with top of Grill pineapple slice.

You can read full here : https://food.ndtv.com/recipe-thai-pineapple-rice-952279

Categories
Recipes

Veggie Doughnuts Recipe

INGREDIENTS

50 g dairy-free margarine
120 ml organic soya milk
1.5 litres sunflower oil
250 g plain flour
1½ teaspoons baking powder
½ teaspoon sea salt
50 g golden caster sugar
200 g ripe raspberries
1 heaped tablespoon icing sugar
½ orange
FOR THE VANILLA SUGAR
1 vanilla pod
50 g caster sugar

DIRECTIONS

Melt the margarine, soya milk and 2 tablespoons of the sunflower oil in a small pan over a medium heat. Meanwhile, combine the flour, baking powder, salt and sugar in a large bowl. Make a well in the middle, then tip in the melted mixture. Gradually bring the mixture together with a fork until it forms a wet, thick dough, then divide and roll into 24 golf-ball sized balls.

Heat the remaining sunflower oil in a medium-sized deep pan over a high heat. To test if the oil is hot enough, drop a piece of bread into the pan – if the bread floats to the surface, sizzles and turns golden, it’s about right. Reduce the heat to medium, then use a slotted spoon to carefully lower six dough balls into the hot oil. Cook for 3 to 5 minutes, or until golden, cooked through and they’ve floated to the surface, turning occasionally.
Meanwhile, make the vanilla sugar. Halve the vanilla pod lengthways and scrape out the seeds. Bash the seeds and half the sugar in a pestle and mortar, then place into a large bowl with the remaining sugar.

Transfer the cooked doughnuts to a double layer of kitchen paper to drain. Allow to cool for a few minutes, roll in the vanilla sugar to coat, then place on a tray. Repeat with the remaining dough balls. Meanwhile, make the raspberry dip. Place the raspberries, icing sugar and a squeeze of orange juice into a bowl, then crush well with the back of a fork. Serve the mini doughnuts with the raspberry dip, then tuck in!

You can read full here : https://www.jamieoliver.com/recipes/fruit-recipes/mini-vegan-doughnuts/

Categories
Recipes

Very Tasty Vegetarian Lasagna Recipe

INGREDIENTS

3 c. ricotta
3 c. shredded mozzarella cheese, divided
1 c. freshly grated Parmesan, divided
2 tbsp. Italian seasoning
1 egg, beaten
Kosher salt
Freshly ground black pepper
Cooking spray
1 c. (32-oz.) jar marinara
1 (16-oz.) box no-boil lasagna noodles
Thinly sliced basil, for garnish
Freshly chopped parsley, for garnish

DIRECTIONS

Preheat oven to 350°. In a medium bowl, stir ricotta, 2 cups mozzarella, 1 cup Parmesan, Italian seasoning, and egg until combined. Season with salt and pepper. Grease a 9″-x-13″ baking dish with cooking spray. Spread a thick layer of marinara on bottom of dish. Add a layer of noodles then ¾ cup sauce and ¾ cup cheese mixture. Repeat 5 or 6 times (depending on how deep your pan is), ending with sauce. Then top with the remaining 1 cup mozzarella
Cover with foil and bake for 35 minutes. Remove foil and raise oven to 400°. Cook until cheese is melty, about 15 minutes more. Let rest for 15 minutes. Garnish with basil and parsley before serving.

You can read full here : https://www.delish.com/cooking/recipe-ideas/a22024777/easy-vegetarian-lasagna-recipe/

Categories
Recipes

Very Easy Mashed Potatoes Recipe

INGREDIENTS

3 lb. potatoes (about 4 large, combo of russets and Yukon Golds)
Kosher salt
1 stick butter, plus 2 tablespoons for garnish
1/2 c. milk
1/2 c. sour cream
Freshly ground black pepper

DIRECTIONS

In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to pot. Use a potato masher to mash potatoes until smooth. Meanwhile, in a small saucepan, melt butter and milk until warm.

Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined. Season mashed potatoes generously with salt and pepper. Transfer potatoes to a serving bowl and top with remaining two tablespoons butter. Season with more pepper before serving.

You can read full here : https://www.delish.com/cooking/recipe-ideas/recipes/a50630/perfect-mashed-potatoes-recipe/

Categories
Recipes

How To Make Shrimp Popcorn

INGREDIENTS

1 kg cleaned, de-viened shrimps
1 tsp black pepper
1/2 tsp cumin powder
1/2 tsp red chilli powder
1 tsp amchoor powder
1/2 Cup cream
2 eggs
1 Cup flour
1/2 cup (ground coarse) corn meal
Oil to fry

DIRECTIONS

1.Marinate the shrimps with salt, pepper, cumin, red chilli, amchoor powder for about 10-15 minutes.
2.Whisk the eggs along with the cream.
3.Add the shrimps to the egg mix. Roll the shrimps in flour and corn meal.
4.Then fry crisp in hot oil.

You can read full here : https://food.ndtv.com/recipe-popcorn-shrimp-501362

Categories
Recipes

Special Summer Pudding Recipe

olive oil , for greasing
800 g mixed summer berries, such as raspberries, redcurrants, strawberries, blackcurrants and blackberries
150 g sugar
½ an orange
½ teaspoon vanilla paste , optional
7 large slices of white bread
2 tablespoons red berry jam

DIRECTIONS

Grease an 850ml pudding basin with oil and line with 2 sheets of clingfilm, letting a little bit overhang.
Remove any stalks from the berries. Hull and quarter the strawberries (if using). Place all the berries in a large, heavy-based saucepan with the sugar, orange juice and vanilla paste (if using). Cook over a low heat for 3 to 5 minutes, or until the sugar dissolves and juices start bleeding from the fruit. Set aside to cool. Remove the crusts from the bread, then spread over the jam.

Line the basin with 6 of the slices, jam-side up. Overlap slightly to ensure no gaps, and press the bread against the sides. Spoon the cooled fruit and half its juice into the lined basin, reserving the remaining juice. Cover the pudding with the last slice of bread, jam-side down, then pull over the overhanging clingfilm. Place a saucer that fits inside the basin on top of the pudding, then place a weight, about 2kg, on top of it. Refrigerate overnight to soak up the juices.

Strain the leftover juice through a fine sieve into a small pan. Bring to the boil, then simmer for 5 to 10 minutes, or until the juice has reduced into a light syrup. Pour into a jug and keep in the fridge. To serve, open the clingfilm and carefully invert the pudding onto a plate. Drizzle large slices with the syrup and serve with creme fraiche or cream, if you like.

You can read full here : https://www.jamieoliver.com/recipes/fruit-recipes/summer-pudding/