rush chicken with oil and rub in salt and pepper if desired
pieces and reconstitute as described
ark 6. Place onion halved and sliced into a roasting tin
ace turkey wings, onions, celery and carrots.
Roast for 1
mall saucepan and add the onions, sugar and bourbon. Cover and cook over
he onion, carrot, celery, garlic and bacon, stirring, for about 2
il in large frying pan and sear the beef on all
Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their colour.
Add the wine and simmer for about 5 minutes until the wine has largely soaked in.
Crumble in the stock cube.
Add the cream.
Reduce the heat to slowly bring to the boil and leave to simmer and thicken- this should take 5-10 minutes.
If it does not thicken enough, add a little more chicken stock cube and simmer a bit longer.
ie shells with parchment paper and fill with pie weights. Blind
und cake pan pan and line the base and sides with parchment
ins, until al dente. Drain and return to saucepan.
Meanwhile
Cook pasta in boiling salted water until al dente. Drain and set aside.
Meanwhile, heat olive oil and butter in a saucepan over medium-high heat. Cook leek, mushrooms, garlic and thyme for 8 mins, stirring regularly.
Add wine and boil for 2 mins, to evaporate alcohol. Add stock and cream. Bring to a boil. Boil for 5 mins, to thicken slightly. Season.
Add pasta and toss to combine. Serve with cracked black pepper and shaved Parmesan sprinkled on top.
Heat butter in large saucepan and add onion, carrot, celery and garlic. Cook stirring, until onion is soft. Add wine and bring to a boil. Add mussels and cook, covered, for about 5 mins or until mussels open. Discard any unopened mussels.
Meanwhile, brush bread with oil and grill on both sides.
Season the broth with salt and freshly ground black pepper. Sprinkle with parsley and serve with bread.
Heat olive oil in a wok over medium heat. Stir-fry garlic, shallots and celery until shallots have softened. Add tomatoes and stir-fry for 30 seconds. Add wine and bring to a boil. Reduce heat and simmer until liquid has reduced by 1/2.
Add mussels to pan and simmer, covered, for 5 mins, or until mussels have opened (discard any that do not open).
Add remaining ingredients to wok and toss gently to combine. Serve mussels with broth in large serving bowls.
b>and tip into a large food bag with the flour and some salt and
n pan without sides touching and saute on all sides until
Heat the olive oil and butter in a frying pan over a medium heat. Add the chicken breasts and fry for 10-12 mins on each side until cooked through. Transfer to a warmed plate, cover and keep warm.
To make the sauce, add the wine and capers to the same pan. Bring to the boil, then simmer for 2-3 mins until the wine is reduced by half. Add the lemon juice and butter and stir in the parsley.
Divide the chicken among four warmed plates, pour the sauce over the chicken, garnish with lemon wedges and serve with rice.
Heat butter and olive oil in large skillet.<
Put the oil, wine and water into a large heavy-based frying pan (skillet), add the garlic and parsley and season generously. Bring to the boil.
Add the fish, cover and steam for about 8 minutes just until tender.
Transfer the fish to a warm serving plate, spoon over the cooking liquid and serve.
Combine the red wine and steak sauce in a large