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Whitby red mullet soup recipe | olivemagazine mullet fish, egg yolks, mashed potato, passata, seafood stock, olive oil, saffron, cayenne pepper, potato, onion, garlic, fennel, celery, tomato, pernod, cognac Marinated red mullet and flambeed vegetables come together in this delicious soup. Serve with plenty of bread to mop up the juices. STEP 1 Chop each fish into 3-4 pieces, wash in cold water and put e...
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| Risotto Alla Sarda Recipe - Food.com butter, ground pork, risotto rice, passata, beef stock, ground beef, olive oil, saffron, onion, pecorino cheese, red wine A recipe from a local magazine Italianicious. Although the recipe calls for butter I don't usually add to risotto. Serving Size: 1 (491) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE ...
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Turkey Biryani Recipe - Food.com chicken, passata, curry paste, peanut oil, cashew, saffron, pepper, cloves, cinnamon, cardamom, raisin, onion, tomato, turkey, rice, rose syrup This is a recipe that I have found in 'Waitrose Seasons' free magazine (Christmas 05). It is a very good recipe for using leftovers, which is always useful with the Christmas turkey. Serving S...
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| Classic Vegetable Biryani - Layer upon layer of mouth-watering flavours inspired by India. paneer, passata, tomato paste, chili dried/powder, desiccated coconut, sunflower oil, cashew, almond, saffron, mace, ginger root, coriander seed, cloves, cinnamon, cumin, black cardamom, cardamom, bay leaf, peas, sultana, apricot, potato, onion, garlic, french beans, aubergine/eggplant, cauliflower, salt, rice, sugar, double cream, yogurt (plain), ghee Layer upon layer of mouth-watering flavours inspired by India. Wash the rice in cold, running water to remove as much starch as possible. Allow to soak in a pan whilst you make the sauce. Whisk tog...
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