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Anchovy Brisbane Chocolate Cheesecake Chocolate Orange Fillet of Beef ✔X Galloping Galloping Gourmet ✔X Graham Kerr Lime Pie Mesclun ✔X Polese ✔X Prawn Tasting Room ✔X
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Trout Orleans
BBC — 1. Preheat the grill to warm. In a shallow dish, whisk the eggs with 2 tbsp of the clarified butter. 2. Put a good handful of flour on a plate and season lightly with white pepper and salt. 3. Take the sea trout fillets and coat them with the ...More…
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For the garnish:
BBC — 2 x 793g/1lb 12oz cans plum tomatoes,strained or 1.4kg/3lb fresh plum tomatoes, skinned, seeded and chopped roughly 1. Place the flour in a bowl. Make a well in the centre, add the yeast mixed to a paste with water, olive oil, salt, pepper, egg ...More…
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Chocolate cheesecake with fig crust
BBC — paper-thin orange slices or blanched orange zest strips, to garnish process the figs in a food processor for a few seconds, add the broken wafers and continue processing until they clump together in a sticky ball. Do not process for too long or ...More…
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Fillet of beef Meurice
BBC — 1. Season the steaks with salt and pepper and squeeze garlic over them. 2. Add the clarified butter to the frying pan and when hot add the steaks and sear both sides - remove to a dish. 3. Add the champignons, pour over the brandy and set ...More…
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Tasting Room Pie No. 2
BBC — 1. Place the meat, sliced onion, carrot and celery into a bowl and and season generously with salt and black pepper. Pour red wine over this, cover with plastic film and set in a cool place to marinate overnight at room temperature. 2. Sift the ...More…
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Mesclun salad with fruit
BBC — 3 oranges, peeled and segmented, reserving any juice for the dressing 1. For the dressing, combine the arrowroot with the wine in a small saucepan and stir over a medium heat until clear and slightly thickened. 3. For the salad, place the ...More…
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Pizza polese
BBC — 4 good quality anchovy fillets, soaked in a little milk to remove the saltiness, drained and quartered lengthwise, soaking milk reserved 1. Put the garlic, oregano and rosemary into a small food grinder or pepper mill and process to a fine and ...More…
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Spicy Coconut Pudding from Sri Lanka
BBC — For the coconut cream: 1 tbsp cornstarch mixed with 2 tbsp 2% milk (skimmed), (slurry) 1. Preheat the oven to 180C/350F/Gas 4. Combine the milk, sugar and coconut in a small saucepan and simmer for 10 minutes. Strain and discard the coconut. 2. ...More…
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Brisbane prawn souffle
BBC — 1. Grease a souffle dish well and preheat a baking sheet in the oven at 190C/375F/Gas 5. 2. Melt the butter in a pan, add the flour to make a roux, then add milk gradually. 3. Allow to cool. Beat in the yolks and cheese until smooth. 4. Chop ...More…
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Coconut and Lime Pie
BBC — For the short crust sweet pastry: 1. Sift the sugar and flour in a bowl and cut in the butter until particles are very fine. 2. Blend with cold water, knead a few times and form in a smooth ball. Set aside to rest until required. 4. Roll pastry ...More…
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Sole with Anchovy Sauce
BBC — 1.Preheat a medium frying pan. Season fish with salt and pepper and roll in flour. 2. Place clarified butter in heated pan, add floured fish skin side up and cook gently for 4 minutes. 3. Place butter in a saucepan and add the anchovy fillets. ...More…
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Walleyed Pike Pie
BBC — Be sure to purée the asparagus well. Any strings left will clog the pastry tube. 450g/1lb walleyed pike fillets (or halibut, haddock, flounder, snapper) 450g/1lb spinach, washed, stems trimmed and sliced into 2.5cm/1in strips 1. Marinate the fish ...More…