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 |
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 |
Chicken Saltimbocca With Warm Tomato Couli
In a heavy based saucepan, warm the olive oil with the garlic, eschallot and bouquet garni. After 2 minutes, add the tomatoes, sugar and crushed peppercorns, and cook very gently for approximately 10 minutes, stirring occasionally with a wooden ... [... more]
Australian Womens Weekly |
Coq au vin
Bouquet Garni, 3 stalks parsley, small bunch thyme and 1-2 bay leaves. Melt 1/2 the butter in a large pan and cook bacon and onions until lightly browned. Remove and transfer to a large casserole dish. Add mushrooms to pan, fry a few minutes, ... [... more]
Australian Womens Weekly |
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. INGREDIENTS Place prawns and stock or water in a saucepan. Add bouquet garni ... [... 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 |
Pawpaw (or mango or kiwifruit) & Chili Relish
I looked this recipe up in the old Women's Weekly Preserves Cookbook and adapted it a little: Tie peppercorns & pimentos into a muslim bag (bouquet garni) and combine with all the other ingredients in a large saucepan. Stir over the heat without ... [... more]
International Vegetarian Union |
French Onion Soup 2
As most of you know, French Onion Soup is usually made with beef broth. For that reason, I haven't even had any since before I was 10 years old! Make a bouquet garni by placing bay leaves, peppercorns, parsley, thyme, and garlic in the center of ... [... more]
International Vegetarian Union |
Glazed Christmas Ham
Drain the cured pork leg, place it in a large saucepan, and cover with water, apple cider, bouquet garni, onion and peppercorns. Bring to the boil and simmer for 1 1/4 hours. Remove the pan from the heat and allow the meat to cool in the stock ... [... more]
Australian Womens Weekly |
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