Mushroom Soup By Heston Recipe Video by videojug | ifood.tv butter,    dried shiitake,    porcini mushroom,    vegetable stock,    pepper,    button mushroom/champignon,    potato,    onion,    leek,    salt,    vermouth,    double cream,    milk Chef extraordinaire Heston Blumenthal presents this simple but extremely tasty mushroom soup recipe using the Sage Boss Blender. This recipe delivers a hearty soup guaranteed to warm the senses. MAKIN...

Partridges with Orange and Vermouth Sauce Recipe - Food.com butter,    heavy cream,    beurre manie,    chicken stock,    pepper,    chives,    orange,    onion,    partridge,    salt,    vermouth,    orange juice,    double cream,    flour Serving Size: 1 (318) g   Servings Per Recipe: 4   AMT. PER SERVING % DAILY VALUE   Calories: 331.7   Calories from Fat 260 g 78 %   Total Fat 28.9 g 44 %   Saturated Fat 17.9 g 89 %   Cholesterol 90.5 mg 30...

Roast monkfish with buttered savoy cabbage, vermouth and clams | olivemagazine butter,    monkfish,    seafood stock,    olive oil,    parsley,    lemon,    shallot,    cabbage,    clam,    vermouth,    white wine,    double cream,    flour Try this sophisticated, warming monkfish dish from chef Martin Wishart for dinner. It's surprisingly simple to make, given the impressive end result! STEP 1   Prepare the cabbage by removing the da...

Smoked Salmon Pate Recipe - Food.com butter,    smoked salmon,    pepper,    dill,    vermouth,    cognac,    lemon juice,    double cream This is a very basic salmon pate recipe, its simple to make and you can replace the salmon with prawns or smoked trout if you wish. Serving Size: 1 (111) g   Servings Per Recipe: 4   AMT. PER SERVING % ...

Jan's Spaghetti Carbonara Recipe - Food.com olive oil,    pepper,    nutmeg,    eggs,    bacon,    parmesan cheese,    pasta,    vermouth,    double cream Really creamy and filling pasta dish that doesn't really need anything else with it - except a glass or two of wine! Serving Size: 1 (629) g   Servings Per Recipe: 2   AMT. PER SERVING % DAILY VALUE...

Scallops in the shell in puff pastry recipe - BBC Food butter,    seafood stock,    tarragon,    pepper,    shallot,    tomato,    scallop,    eggs,    salt,    vermouth,    double cream,    water,    flour Rough puff pastry makes the perfect golden pie topping for scallops cooked in their shells. For the rough puff pastry, place the flour in a mound on a clean work surface and make a well in the centre....

Chicken with leeks, watercress and radish butter,    chicken breast,    oil,    pepper,    watercress,    radish,    leek,    salt,    vermouth,    double cream 1) Slice and clean the leeks while pan-searing the chicken. 2) Preheat the oven to 180C/Gas 4. 3) Heat a large pan over medium-high heat; add the oil. Pat the chicken dry and season with some salt and...

Potato and leek soup butter,    thyme,    pepper,    parsley,    chives,    bay leaf,    potato,    onion,    leek,    garlic,    salt,    vermouth,    lemon juice,    double cream,    water 1) Set aside 30g of the butter in the refrigerator. Heat the remaining butter in a large saucepan or soup pot over medium heat. Add the onion, leeks and garlic and cook, covered but stirring occasiona...

Scallops with Pancetta and Julienne Leeks with Puff Pastry Lids butter,    pancetta,    puff pastry,    seafood stock,    leek,    scallop,    eggs,    vermouth,    double cream 1. In a frying pan melt the butter on a medium heat and fry off the pancetta.   2. Chop the leek, if you have a food processor with chopping function this will save time. Add the leek to the pancetta a...

Pan fried sea bass - Pan fried sea bass butter,    olive oil,    thyme,    saffron,    pepper,    bass,    salt,    vermouth,    double cream Pan fried sea bass 1) Heat the olive oil and half of the butter in a large skillet. Season the fillets with some salt and pepper. Place the fillets in the skillet and cook for about 5 minutes on eac...

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