Venison hot pockets recipe
Venison Hot Pockets recipe Ingredients 300 g puff pastry 500 g lean venison, minced 1 tbsp butter 250 g mushrooms, sliced 1 orange, juiced 1 pinch(es) marjoram 2 cl cognac 5 tbsp single cream 1 bunch(es) parsley,...
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Savory Filling
Jin tui
Recipe for jin tui INGREDIENTS: Makes 10 Filling: 80g ground fried/roasted peanuts 1½ tbsp castor sugar 2 tbsp oil Skin: 40g tung min flour (wheat starch) 40g hot water 180g...
Potato pagach recipe
Potato Pagach This recipe is from my Grandma Lipovsky. Pagach is a Slavic dish that can be served as a side item like bread or as a main meal....
Pierogies recipe
Pierogies The best pierogies I’ve ever made, and some good sausage to go with it. Only use as much beer as is needed to cover a little more than...
Lumpia recipe
Lumpia recipe Ingredients For the Lumpia pastry: 150 g cornstarch 150 g flour 1 tsp salt 2 eggs 500 ml water or buy some spring roll leaves in a chinese supermarket For the...
George town pasties recipe
George Town Pasties recipe Ingredients 600 g pork, ground and lean 2 tbsp onion, chopped 2 tbsp flour 1 tsp sage, ground 1 tsp garlic powder ½ tsp pepper ½ tsp allspice, ground 1 dash(es) tabasco 120 ml...
Small mushroom turnovers recipe
Small Mushroom Turnovers recipe Ingredients 300 g frozen puff pastry, thawed 100 g bacon, diced 1 onion, diced 150 g mushrooms, sliced 2 tbsp tomtato purée 2 tbsp butter 1 egg yolk 2 tbsp milk...
Crab stuffed flounder with herbed aioli recipe
Crab-Stuffed Flounder with Herbed Aioli Almost like a work of art, this fish-on-fish dish looks amazing and tastes even better. Ready in: 35 mins Ingredients Serves: 6 1 egg...
Steak and kidney pudding recipe
Steak and Kidney Pudding recipe Ingredients 30 ml beef dripping or vegetable oil 700 g beef, cut into 2.5 cm cubes 350 g beef kidney, cut into 2.5. cubes 1 medium onion, peeled,...
Chicken and mushroom pie recipe
Chicken and Mushroom Pie recipe Ingredients 2 tbsp olive oil 3 chicken breasts, skin and bones removed 150 g button mushrooms 1 small onion, chopped 1 clove(s) garlic, or more if you like...