chefsmaincourses.blogspot.com
Main Courses: Herb Crusted Scallops with Roasted Tinkerbell Chilli
http://chefsmaincourses.blogspot.com/2012/08/herb-crusted-scallops-with-roasted.html
Sharing recipes for main course ideas - from the extremely simple to luxrious. Requests and comments welcome. Sunday, 12 August 2012. Herb Crusted Scallops with Roasted Tinkerbell Chilli. Image courtesy of Yelp.com. I love scallops. They're sweet meaty little seafood morsels that have a delicate and luxurious flavour. That coupled with the fact their flavour is wonderfully versatile and can go with a whole range of other flavours and textures makes the palate more excited. 50g of fresh breadcrumbs. Place...
chefsmaincourses.blogspot.com
Main Courses: August 2012
http://chefsmaincourses.blogspot.com/2012_08_01_archive.html
Sharing recipes for main course ideas - from the extremely simple to luxrious. Requests and comments welcome. Wednesday, 22 August 2012. Roast rump of lamb with pea and mint couscous. Image courtesy of underwoodmeat.co.uk. You will need (serves 5):. 25 Large lamb Rumps, trimmed of fat and cut lengthways into portions. 1 packet of cous cous. 1 x 500g bag of frozen peas. Juice and zest of 2 lemons. Half a bunch of mint. Half a bunch of flat leaf parsley. Chopped and seeded tomatoes. Skinned and diced Mango.
chefsmaincourses.blogspot.com
Main Courses: Confit duck leg/ watercress and herb salad / roasted rhubarb/ fig balsam viniagrette
http://chefsmaincourses.blogspot.com/2012/07/confit-duck-leg-watercress-and-herb.html
Sharing recipes for main course ideas - from the extremely simple to luxrious. Requests and comments welcome. Wednesday, 18 July 2012. Confit duck leg/ watercress and herb salad / roasted rhubarb/ fig balsam viniagrette. You will need (per serving):. 1 confit duck leg. 100g rhubarb, trimmed, peeled and chopped into 1 cm pieces. Tsp fig balsam vinegar (ordinary balsamic vinegar will do). 2 tbsp extra virgin olive oil. A few sprigs of parsley, (chopped). 6-8 chives, retain 3 for decoration, chop the rest.
chefssidedishes.blogspot.com
Side Dishes & Accompaniments: Confit duck legs
http://chefssidedishes.blogspot.com/2012/05/confit-duck-legs.html
Side Dishes and Accompaniments. Blog page sharing recipes for various side dishes and other bells and whistles that dont make it to main courses or desserts. Requests and comments welcome. Saturday, 12 May 2012. Image courtesy of foord.rlove.org. These can be served in a multitude of ways, as a simple part of a roast meal, with salads or even with a puree where necessary. They're incredibly versatile. You will need (makes roughly 10 servings):. 2 kilo of duck fat. For the dry marinade. 500g of rock salt.
chefsmaincourses.blogspot.com
Main Courses: April 2010
http://chefsmaincourses.blogspot.com/2010_04_01_archive.html
Sharing recipes for main course ideas - from the extremely simple to luxrious. Requests and comments welcome. Friday, 9 April 2010. Aromatic Mackerel Open Sandwich. More of a main course really, and ideally would be labelled as "Mackerel Fillet with rhubarb and ginger compote, on sour-dough roll garnished with truffle oil dressed rocket, and raspberry balsamic vinaigrette". Either way you wish to describe the dish, here it is. 1 large mackerel fillet (raw), bones removed. Rhubarb and Ginger Compote (.
chefsmaincourses.blogspot.com
Main Courses: Roast rump of lamb with pea & mint couscous
http://chefsmaincourses.blogspot.com/2012/08/roast-rump-of-lamb-with-pea-mint.html
Sharing recipes for main course ideas - from the extremely simple to luxrious. Requests and comments welcome. Wednesday, 22 August 2012. Roast rump of lamb with pea and mint couscous. Image courtesy of underwoodmeat.co.uk. You will need (serves 5):. 25 Large lamb Rumps, trimmed of fat and cut lengthways into portions. 1 packet of cous cous. 1 x 500g bag of frozen peas. Juice and zest of 2 lemons. Half a bunch of mint. Half a bunch of flat leaf parsley. Chopped and seeded tomatoes. Skinned and diced Mango.
chefsmaincourses.blogspot.com
Main Courses: July 2012
http://chefsmaincourses.blogspot.com/2012_07_01_archive.html
Sharing recipes for main course ideas - from the extremely simple to luxrious. Requests and comments welcome. Wednesday, 18 July 2012. Confit duck leg/ watercress and herb salad / roasted rhubarb/ fig balsam viniagrette. You will need (per serving):. 1 confit duck leg. 100g rhubarb, trimmed, peeled and chopped into 1 cm pieces. Tsp fig balsam vinegar (ordinary balsamic vinegar will do). 2 tbsp extra virgin olive oil. A few sprigs of parsley, (chopped). 6-8 chives, retain 3 for decoration, chop the rest.
chefsmaincourses.blogspot.com
Main Courses: October 2011
http://chefsmaincourses.blogspot.com/2011_10_01_archive.html
Sharing recipes for main course ideas - from the extremely simple to luxrious. Requests and comments welcome. Monday, 31 October 2011. Lamb Loin Steak with courghette puree and cabbage and smoked bacon. This dish provides a year round availability of ingredients, and versatility that can be utilised for other meats such as pork or even duck. Aside from this recipe being very flavoursome and hearty, its also healthy and if you shop around for your ingredients it wont break the bank. 3 cloves garlic crushed.
chefsmaincourses.blogspot.com
Main Courses: Grilled Cod with Coriander & Radish Butter
http://chefsmaincourses.blogspot.com/2012/08/grilled-cod-with-coriander-radish-butter.html
Sharing recipes for main course ideas - from the extremely simple to luxrious. Requests and comments welcome. Monday, 13 August 2012. Grilled Cod with Coriander and Radish Butter. Image courtesy of seastarcorp.com. You will need (serves 5):. 5X 250G Cod loin fillet. 75g of coriander finely chopped. 125g long summer radish grated. 3 red salad onions finely chopped. Grill the cod on silicone paper, season with salt and pepper. Once soften spoon over the cooked fish. Subscribe to: Post Comments (Atom).
