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BBC Food - Recipes - Great sausage casserole

BBC Food - Recipes - Great sausage casserole
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BBC Food - Recipes - Venison shank casserole with pears and parsnips Homemade Enchilada Sauce Recipe Enchilada Sauce This recipe is gluten-free adaptable. Please see tips below… Print Recipe Save Recipe Enchilada Sauce Yield: About 2 1/2 cupsPrep Time: 15 min Cook Time: 20 min I find the canned enchilada sauces to take on the flavor of the tin can. Ick. This easy-to-make sauce tastes so much better. Food Saltfish Fritters recipe - Jamaica Travel and Culture .com Home > Jamaican Recipes > Saltfish Fritters Ingredients 1/2lb of saltfish 1 onion 1 scotch bonnet pepper 1 clove of garlic 3 cups of flour pinch of salt 1/2 teaspoon of black pepper 2 cups of water Oil for frying Preparation Soak the saltfish in water for half an hour Chop the garlic, pepper and onion in to small pieces Flake the fish in to small pieces after it has finished soaking Seive the flour into a bowl Stir in the saltfish, onion, garlic, pepper, salt and pepper Slowly stir in the water, stop adding the water when the mixture has a slightly sloppy consistency. Cooking Fill a frying pan about 1/2cm deep with oil and heat. Place the fritters on to a piece of kitchen roll to absorb some of the excess oil Serving Serve on their own or with bread or bully beef. © 2008 Jamaica Travel and Culture .com Share

Moroccan Chicken with Lemon and Olives Recipe This recipe shines with preserved lemons. If you don't have access to any, you can use thin slices of regular or Meyer lemon, and you'll likely need to add quite a bit of salt to the dish at the end. If you use a tagine, you will likely need to soak it in water over-night before subjecting it to the heat of the stove. Doing so will help keep the tagine from cracking. Method 1 Combine all the spices in a large bowl. 2 If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking, and place the olive oil in the tagine and heat it on medium heat. 3 Turn chicken pieces over. 4 Mix in fresh parsley and cilantro right before serving. Serve with couscous, rice, or rice pilaf.

BBC Food - Recipes - Beef stew with fluffy dumplings Food - Recipes : Exceptional gammon with cider and cinnamon 5 Steps to Lighten Your Summer BBQ Your rating: None Average: 4.6 (7 votes) We are full swing into summer at my house. Lazy days at the pool, sipping icy lemonade while watching fireworks and BBQ's filled with family and friends are just to name a few summertime traditions. While many of our summertime activities revolve around enjoying the outdoors and grilling, it's tempting to splurge on some goodies during our BBQ feasts. Even though grilling is typically a healthy way to cook, if you are regularly cooking high fat items during these get-togethers, you may not be looking your best during this swimsuit season! 1. 2. 3. 4. 5. By taking these five steps you will not only lighten your summer meals, you will stay fit and healthy this season! Author's Bio: Heather Stefan is a Registered Dietitian with more than 8 years experience with a Bachelor's degree in Dietetics. Heather is currently a licensed provider for Real Living Nutrition Services, which provides online weight management and nutrition coaching.

Caramelised red onion chutney recipe Makes about 4-6 jars. 8 red onions1 red chilli2 bay leaves25ml olive oil200g brown sugar150ml balsamic vinegar150ml red wine vinegar Step 1: Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes. Step 2: Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark. Step 3: Pour the chutney into hot, sterilised jars and let it cool. BBC Food - Recipes - Beef stew with light herby dumplings DEVIL'S FOOD CAKE Forget the name, this cake is heavenly. The crumb is tender, the filling and frosting luscious. When I made it one friday, I expected my children, resident food critics much in the mould of the Grim eater, to find it too dark, too rich, not sweet enough: you get the gist.