Poached Pears with Chocolate Sauce and Spun Sugar
Heat water, sugar and vanilla beans in a non-stick pan over medium heat. Add pears and simmer for approximately 20 minutes or until pears are tender. Allow pears to cool in syrup. To assemble the dish, place poached pears onto serving plates, ... [... more]
Australian Womens Weekly |
Poached Pears with Chocolate Chantilly - TONY GIBSON, '4 ...
Bring the stock syrup to the boil with the scraped vanilla pod. Bring back to a simmer and cook for 5 minutes, remove from the heat and cool in the syrup. Chop the chocolate and place in the mixing bowl of the 'kitchen aid', or electric mixer, ... [... more]
Australian Womens Weekly |
Perfect Poached Cinnamon Pears
Stand the pears in a medium pan. Pour in the combined apple cordial and water. Add the vanilla bean and bring to boil, reduce heat and simmer for 8-10 minutes or until soft. Serve the pears in shallow bowls with some of the cooking juice ... [... more]
Nestlé |
Poached Sausage With Warm Potato Salad
Place sausages in a large saucepan. Cover with cold water. Slowly bring to the boil. Remove from heat and allow to cool. Place oil and eschalots in a large bowl (this will soften them slightly). Place potatoes in a large pot of salted water along ... [... more]
Australian Womens Weekly |
Poached chicken with roasted pumpkin, rocket and pesto sauce
Pour water and ver juice into a high sided frying pan, add ginger, garlic, bay leaves and seasoning. Add chicken and bring to the boil. Once boiling, remove from heat and set aside. Allow chicken to cool for 15 minutes in the poaching liquid, ... [... more]
Australian Womens Weekly |
Poached Peach With Amoretti Ice Cream
Place softened ice cream in a bowl. Gently mix through Amoretti biscuits. Return the ice cream to the freezer. Place peaches in a large saucepan along with sugar, liqueur or essence and vanilla bean. Cover with cold water. Cover and gently bring ... [... more]
Australian Womens Weekly |
Poached Rhubarb with Champagne Sabayon
Whisk yolks, eggs, sugar and Champagne over the top of a moderate flame until thick. Whisk together cream and custard, then fold gently through egg mixture. Chill before use. To assemble, place rhubarb pieces into a serving dish, top with a puff ... [... more]
Australian Womens Weekly |
Perfect poached egg with spinach
To poach eggs, bring water to a boil in a deep frying pan, add vinegar. Reduce heat to a bare simmer. Crack the eggs into 4 separate small bowls or tea cups. Stir the water with a spoon to create a whirlpool, gently slide each egg into the ... [... more]
Australian Womens Weekly |
Almond Parfait with Poached Cherries
Combine sugar and water in small saucepan, stir over a low heat until the sugar has dissolved. Simmer for two minutes. Measure the syrup - you will need 3/4 cup (180ml). Cool. Place the egg yolks and sugar syrup in a heatproof bowl over a pan of ... [... more]
Australian Womens Weekly |
Poached pears in spiced red wine
Place all ingredients in large saucepan except for the pears and stir gently over low heat with wooden spoon until sugar dissolves. Add pears, bring to a boil. Reduce heat to a simmer. Cut a circle of baking paper that just fits inside the ... [... more]
Australian Womens Weekly |
Fish poached in coconut milk
Combine coconut milk, chillies, ginger, coriander root, lime leaves, lemongrass, lime juice and zest and fish sauce or salt in a large frying pan; bring to a boil over a low heat. Reduce heat and simmer 5 minutes to infuse the coconut milk with ... [... more]
Australian Womens Weekly |
Poached fruit in strawberry sauce
Combine strawberries, dessert wine or liqueur and lemon juice in a food processor and puree. Transfer to a medium size saucepan. Add sugar, thyme and vanilla (bean and seeds). Bring to a simmer over a medium heat. Cook, stirring occasionally, 4-5 ... [... more]
Australian Womens Weekly |
