Roast Guinea Fowl or Pintade
1 Guinea Fowl 1.5 kilo - serves 4 people
cooking time 1 hour
1 onion
1 lemon
salt & pepper
Parsley
Potatoes cut into large chunks
Heat Oven to 180c or Gas Mark 6 , put the onion and lemon in the front carcass of the Guinea Fowl, this keeps the bird moist and also adds flavour while roasting
Heat oven tray with some sunflower oil for about 5 minutes, then add the Guinea Fowl & potatoes, season well and sprinkle over the parsley. Baste about every 20 mins, cooking time is about 1 hour, to test the bird is cooked, pierce the skin and the juices will run clear. Let the bird rest for about 5 minutes before carving.
Serve Guinea Fowl with vegetables, gravy & cranberry sauce. This is a nice alternative for Christmas Lunch, enjoy
Monday, December 6, 2010
Thursday, October 7, 2010
Roasted Butternut Squash and Parsnip Soup
1 Butter nut Squash
2 medium sized Parsnips
1 medium onion
2 shallots.
2 small potatoes
1 small glass of medium white wine
500ml chicken or vegetable stock
2 soup spoonfuls of crème fraiche
Heat oven to 180c , cut up butter nut squash and remove the pips in the middle, the squash is quite difficult to peel and when it is cooked you can scoop out the flesh and add to the soup, peel & cut parsnips, onion and shallots into large chunks, put them all into a roasting dish, drizzle with olive oil and season and cook for about 30 - 45 minutes or until soft and golden brown. Let the vegetables cool down.
In a large saucepan cut up 1 medium onion and 2 small potatoes, gently sautée in the pan, then add the roasted vegetables and 500ml of chicken stock or vegetable stock & wine. Stir well and season. Simmer gently until the potatoes are done.
When the potatoes are cooked and then you can blend all the vegetables, if the soup seems to thick you can add some water, then add 2 soup spoonfuls of creme fraiche and blend well.
Serve with croutons and some delicious French bread. Enjoy.
2 medium sized Parsnips
1 medium onion
2 shallots.
2 small potatoes
1 small glass of medium white wine
500ml chicken or vegetable stock
2 soup spoonfuls of crème fraiche
Heat oven to 180c , cut up butter nut squash and remove the pips in the middle, the squash is quite difficult to peel and when it is cooked you can scoop out the flesh and add to the soup, peel & cut parsnips, onion and shallots into large chunks, put them all into a roasting dish, drizzle with olive oil and season and cook for about 30 - 45 minutes or until soft and golden brown. Let the vegetables cool down.
In a large saucepan cut up 1 medium onion and 2 small potatoes, gently sautée in the pan, then add the roasted vegetables and 500ml of chicken stock or vegetable stock & wine. Stir well and season. Simmer gently until the potatoes are done.
When the potatoes are cooked and then you can blend all the vegetables, if the soup seems to thick you can add some water, then add 2 soup spoonfuls of creme fraiche and blend well.
Serve with croutons and some delicious French bread. Enjoy.
Wednesday, September 22, 2010
Sommethingdelicious recipe for king prawn curry
1 medium onion chopped
1 shallot chopped
2 cloves pressed garlic
small tin of chopped mushrooms or 300grams fresh chopped mushrooms
1/2 tin of chopped tomatoes
2 small chopped potatoes
1/4 teaspoon Garam Marsala
" " dried coriander or fresh if possible
" " tumeric powder
" " fennel "
" " Cumin powder
1/2 " Madras paste mix
1 chicken stock cube in 500ml of water.
1 250 grams packet of king prawns defrosted or fresh
fry in a casserole dish or large saucepan chopped onions, shallots & garlic until lightly softened, then add the chopped potatoes and all the seasoning and stir well. Then add the tin of mushrooms & tomatoes and mix well, you can now add the stock , add salt & pepper, then leave to cook for about 30 mins on a low heat. Turn off and leave to cool down for about 30 - 45 mins or longer if you wish. This seems to give the sauce a lot more flavour by leaving it to cool down for a while.
Reheat the sauce , add the prawns stir well and taste for seasoning, if the curry needs some more spice, you can add some more madras paste or 2 small dried chillies. Then add 2 soup spoons of crème fraiche, serve with boiled rice. enjoy
1 shallot chopped
2 cloves pressed garlic
small tin of chopped mushrooms or 300grams fresh chopped mushrooms
1/2 tin of chopped tomatoes
2 small chopped potatoes
1/4 teaspoon Garam Marsala
" " dried coriander or fresh if possible
" " tumeric powder
" " fennel "
" " Cumin powder
1/2 " Madras paste mix
1 chicken stock cube in 500ml of water.
1 250 grams packet of king prawns defrosted or fresh
fry in a casserole dish or large saucepan chopped onions, shallots & garlic until lightly softened, then add the chopped potatoes and all the seasoning and stir well. Then add the tin of mushrooms & tomatoes and mix well, you can now add the stock , add salt & pepper, then leave to cook for about 30 mins on a low heat. Turn off and leave to cool down for about 30 - 45 mins or longer if you wish. This seems to give the sauce a lot more flavour by leaving it to cool down for a while.
Reheat the sauce , add the prawns stir well and taste for seasoning, if the curry needs some more spice, you can add some more madras paste or 2 small dried chillies. Then add 2 soup spoons of crème fraiche, serve with boiled rice. enjoy
Wednesday, September 1, 2010
Sommethingdelicious recipe for Steak and mushroom pie
steak and mushroom pie
1 medium onion
1 clove of garlic crushed
1 small tin of tinned mushroom or 200grms of fresh chopped mushrooms
500 grms chuck steak or paleron steak cut into small pieces
1 medium glass of red wine
l Knorr beef stock cube in 200ml of water
1 teaspoon redcurrant jelly
1 teaspoon tomato puree
1 teaspoon of viadox beef stock or oxo in a small cup of water
Heat oven to 160c or gas mark 4
in a frying pan sear steak for a couple of minutes and then add onions and fry for about 5 mins and then add mushrooms, and add the wine & stock , redcurrant jelly and tomato paste, add viadox beef stock, and mix well and season well, then transfer to a casserole dish and cook for about 2 hrs . Leave to cool down for about 30 mins.
Transfer the meat to a pie dish and put on a pastry top either puff pastry or shorcrust pastry press down well around the rim, and then brush with beaten egg, cook for 30 mins at 200c or gas mark 6. or until the pastry is golden brown remove from the oven and serve, bon appetit.
1 medium onion
1 clove of garlic crushed
1 small tin of tinned mushroom or 200grms of fresh chopped mushrooms
500 grms chuck steak or paleron steak cut into small pieces
1 medium glass of red wine
l Knorr beef stock cube in 200ml of water
1 teaspoon redcurrant jelly
1 teaspoon tomato puree
1 teaspoon of viadox beef stock or oxo in a small cup of water
Heat oven to 160c or gas mark 4
in a frying pan sear steak for a couple of minutes and then add onions and fry for about 5 mins and then add mushrooms, and add the wine & stock , redcurrant jelly and tomato paste, add viadox beef stock, and mix well and season well, then transfer to a casserole dish and cook for about 2 hrs . Leave to cool down for about 30 mins.
Transfer the meat to a pie dish and put on a pastry top either puff pastry or shorcrust pastry press down well around the rim, and then brush with beaten egg, cook for 30 mins at 200c or gas mark 6. or until the pastry is golden brown remove from the oven and serve, bon appetit.
Subscribe to:
Comments (Atom)