Beef bourguignon
Using a piece of kitchen string, tie together the thyme, bay leaves and parsley into a bouquet garni. Place into a non-metallic bowl with the beef, wine and garlic cloves. Marinate for at least 4 hours, preferably overnight. Remove the meat from ... [... more]
All Recipes AU |
Creamy Fennel and Celery Root Soup
It's from the Dec 1997 issue of Vegetarian Times (p. 32) from an article called "Festive and Made to Freeze". Bouquet garni made w/5 flat-leaf parsley stems, 2 fresh thyme sprigs and 1 bay leaf, tied with string In small skillet, toast fennel .. [... more]
International Vegetarian Union |
Apricot lamb with minted couscous
Place the lamb in a bowl with the mushrooms and onion. Tie the bay leaves and thyme together into a bouquet garni and add to the bowl with the garlic, carrots, celery and nutmeg. Pour over the ale and stir to mix, then cover and leave to marinate ... [... more]
All Recipes AU |
Slow Cooker Beef and Barley Soup
Place beef bones in a large slow cooker. Add salt, celery stalks, onion, pepper, bouquet garni, carrots, parsley and garlic. Fill slow cooker within 5cm of the top with hot water, cover and cook for 6 hours on high heat, stirring ... [... more]
All Recipes AU |
Cock-a-leekie
Put the beef and bouquet garni into a large saucepan, cover with the water and bring to the boil. Reduce the heat and skim the scum from the surface. Partly cover the pan and simmer for 1 hour. Add the chicken, giblets (excluding the liver) and ... [... more]
All Recipes AU |
Chicken pie with creamy filling
Place the chicken halves, carrots, onion, celery, bouquet garni and lemon rind in a stockpot. Add the water, making sure that the chicken and vegetables are completely covered and adding more water, if necessary. Cover the saucepan with a lid and ... [... more]
All Recipes AU |
Poached chicken with seasonal vegetables
Combine the chicken breasts, stock, sherry or wine, and the bouquet garni in a large flameproof casserole or deep frying pan. Bring to the boil. Lower heat, cover; poach chicken for about 20 minutes, skimming off foam that forms, as ... [... more]
All Recipes AU |
Oxtail Soup
Trim the oxtail pieces of all visible fat and season with salt, pepper and paprika. Brown the oxtail in a large pot with olive oil, then add onions, carrot, garlic and bouquet garni. Cover with Pinot Noir, veal stock and a little Worcestershire ... [... more]
Australian Womens Weekly |
Poached Prawns with Remoulade Sauce - LYNDEY MILAN, AWW
Bouquet garni is a bunch of herbs tied together with string or wrapped in muslin and used extensively in long, slow cooking. Remove and discard before serving the dish. Bouquet garni is a bunch of herbs tied together with string or wrapped in ... [... more]
Australian Womens Weekly |
Pot-au-feu: Chicken hot pot
Stuff the chicken cavity with bouquet garni; place in a large saucepan and cover with water to fully submerge chicken. Add salt, carrots, celery, eschallots and cabbage. Bring to the boil, reduce heat and simmer for approximately 30 minutes. Turn ... [... more]
Australian Womens Weekly |
Chicken Saltimbocca with Warm Tomato Coulis
Pound again to attach prosciutto to chicken, then fasten with toothpicks. In a heavy-based saucepan, warm the olive oil with the garlic, eshallots and bouquet garni. After 2 minutes, add the tomatoes, sugar and crushed peppercorns, and cook very ... [... more]
Australian Womens Weekly |
Salt cod croquettes
Soak the salt cod overnight in cold water, changing the water at least once. In a medium sized saucepan, heat olive oil, milk and bouquet garni until it reaches a simmer and set aside. Place salt cod in a medium saucepan and enough water to ... [... more]
Australian Womens Weekly |
