Aromatic braised apricots with cashew cream
For the braised apricots: For the cashew cream: 1. Press the cardamom pods gently with the back of a spoon to split them open. Put everything in a saucepan with a tight lid and bring to the boil. Simmer very gently until the fruits are soft and ... [... more]
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Hungarian Braised Red Cabbage
This lovely simple old-fashioned fruity sauce is traditionally associated with meat and meat pies, but is also perfect with all kinds of meatless dishes like the Chestnut, Apple and Onion Pie. The sauce may be served hot or cold, but I prefer it ... [... more]
Vegetarian Society |
Hungarian Braised Red Cabbage
All recipes are taken from Green Feasts by Richard Cawley, £16.99, Conran Octopus (hardback). [... more]
Vegetarian Society |
Provencal braised lamb with lentils
1. For the lamb, sear in a casserole dish in the olive oil until well browned. 4. Add the stock, red wine, bay leaves and olives and thyme. 5. Cover and cook in the oven at 180/350/Gas 4 for two hours. The lamb should be almost falling off the ... [... more]
BBC |
Braised Iranian style pigeon with rhubarb
4 x 500g/4lb8oz squab (baby pigeon), legs removed, cut into four pieces 100g/31/2oz chickpeas, soaked for 1 hour then cooked until just soft Note: This recipe originally has Australian measurements. Equivalent measurements are as accurate as ... [... more]
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Braised duck breast with savoy cabbage
2. Melt the sugar with the calvados on a low heat until the sugar is dissolved and the mixture starts to thicken slightly. Allow to cool. 3. Soak the duck breasts in the calvados glaze on all sides, then transfer to a baking tray and bake in the ... [... more]
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Stuffed steak with braised onions in red wine
1. Place the steak onto a flat surface and bash out to flatten using a meat mallet or rolling pin. Season with salt and pepper and set aside. 2. Meanwhile, to make the stuffing, place the onion, mushrooms, coriander, cumin, tomato and egg yolk ... [... more]
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Calvados braised duck breast with savoy cabbage
1. Melt the sugar with the Calvados on a low heat until sugar is dissolved and the mixture starts to thicken slightly. 3. Soak the duck breasts in the Calvados glaze on all sides, then transfer to a baking tray and bake for 15 minutes at ... [... more]
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Grilled salmon, braised cabbage with bacon and onions
1. Heat the butter in a large pan until it starts to bubble (but do not brown). 3. While the onions and bacon are cooking, cut the cabbage into quarters and shred very thinly. Wash well and drain thoroughly. 4. Brush each side of the salmon with ... [... more]
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Braised fennel with mushroom ragout
1. Heat the oil in a griddle pan and griddle the fennel slices for 3-4 minutes on each side. Add a splash of wine to the pan and heat gently for a further few minutes. 2. Meanwhile, for the mushroom ragout, heat the oil in a pan and sauté the ... [... more]
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Hungarian Braised Red Cabbage
The original Hungarian recipe for this succulent fragrant dish uses goose fat or lard, but this version uses olive oil which improves the flavour. Salad of Red & Green Leaves with Feta, Walnuts & Mostarda Fruits [... more]
Vegetarian Society |
Stuffed veal with braised red cabbage
1 veal escalope, flattened with a meat mallet, sliced into three 2. For the stuffed veal escalopes, place the flattened out veal escalope onto a chopping board. 3. Mix together the chopped herbs and the finely chopped shallot, and place a ... [... more]
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