PIñA COLADA RECIPE - BBC GOOD FOOD
A tropical blend of rich coconut cream, white rum and tangy pineapple – serve with an umbrella for kitsch appeal
Provided by Good Food team
Categories Cocktails
Total Time 5 minutes
Prep Time 5 minutes
Yield Makes 1
Number Of Ingredients 4
Steps:
- Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.
Nutrition Facts : Calories 314 calories, FatContent 12.7 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 14.3 grams carbohydrates, SugarContent 13.6 grams sugar, FiberContent 0.5 grams fiber, ProteinContent 1.1 grams protein, SodiumContent 0.1 milligram of sodium
HARISSA PASTE RECIPE - BBC GOOD FOOD
Make your own harissa paste to use on meat and fish. It's easy to make and keeps chilled for two weeks. Use it to make our harissa sardines or sausage rolls
Provided by Diana Henry
Categories Condiment
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield Makes 235ml
Number Of Ingredients 10
Steps:
- Put the coriander, caraway and cumin seeds in a dry frying pan and toast for 1 min. Grind in a pestle and mortar. Soak the guajillo chillies in warm water, then drain and remove the seeds (keep the soaking water). Put the spices and the soaked chillies into a blender with the halved red chillies, the garlic, coriander, lemon juice, olive oil and some salt. Add some chipotle paste to taste if you want a smoky flavour. Blend to a thick paste with a little soaking liquid. Put in a sterilised jar and pour over a little extra olive oil. Will keep chilled for up to two weeks.
Nutrition Facts : Calories 62 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 0.4 grams carbohydrates, SugarContent 0.2 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.1 milligram of sodium
More about "pouring drinks recipes"
PIñA COLADA RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 5 minutes
Category Cocktails
Calories 314 calories per serving
- Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.
HARISSA PASTE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Condiment
Calories 62 calories per serving
- Put the coriander, caraway and cumin seeds in a dry frying pan and toast for 1 min. Grind in a pestle and mortar. Soak the guajillo chillies in warm water, then drain and remove the seeds (keep the soaking water). Put the spices and the soaked chillies into a blender with the halved red chillies, the garlic, coriander, lemon juice, olive oil and some salt. Add some chipotle paste to taste if you want a smoky flavour. Blend to a thick paste with a little soaking liquid. Put in a sterilised jar and pour over a little extra olive oil. Will keep chilled for up to two weeks.
TOM AND JERRY RECIPE - NYT COOKING - RECIPES AND COOKIN…
From cooking.nytimes.com
Reviews 5
- Make the drink: In a small saucepan, bring milk to boil. Meanwhile, warm a roughly 10-ounce Irish coffee mug in the oven. Pour in 2 ounces batter. Add 1 ounce rum and 1 ounce Cognac. Fill with boiling milk, stirring briskly with a small whisk while adding, so batter and milk are well mixed. Dust with nutmeg.
HARISSA PASTE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Condiment
Calories 62 calories per serving
- Put the coriander, caraway and cumin seeds in a dry frying pan and toast for 1 min. Grind in a pestle and mortar. Soak the guajillo chillies in warm water, then drain and remove the seeds (keep the soaking water). Put the spices and the soaked chillies into a blender with the halved red chillies, the garlic, coriander, lemon juice, olive oil and some salt. Add some chipotle paste to taste if you want a smoky flavour. Blend to a thick paste with a little soaking liquid. Put in a sterilised jar and pour over a little extra olive oil. Will keep chilled for up to two weeks.
TOM AND JERRY RECIPE - NYT COOKING - RECIPES AND COOKIN…
From cooking.nytimes.com
Reviews 5
- Make the drink: In a small saucepan, bring milk to boil. Meanwhile, warm a roughly 10-ounce Irish coffee mug in the oven. Pour in 2 ounces batter. Add 1 ounce rum and 1 ounce Cognac. Fill with boiling milk, stirring briskly with a small whisk while adding, so batter and milk are well mixed. Dust with nutmeg.
ROASTED TOPSIDE BEEF RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
- Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 180ºC/350ºF/gas 4.
- Drizzle the beef with 1½ tablespoons of oil, season with a pinch of sea salt and a good pinch of black pepper, then rub all over the meat.
- Place a 25cm x 35cm roasting tray on the hob over a high heat, drizzle in 1 tablespoon of oil, then sear the beef for a few minutes, until browned all over.
- For the trivet, roughly chop the celery and carrots into big chunks, peel and chop the onion into wedges and break up the garlic bulb into cloves.
- Throw the trivet of vegetables into the tray with the bay and rosemary, jiggling the tray to coat the veg in any juices, then roast for 1 hour and 15 minutes for medium and blushing, or cook to your liking. Baste the beef halfway through and if the veg looks dry, add a splash of water to the tray to stop them from burning.
- Remove the beef to a platter, cover with tin foil and leave to rest while you make the gravy.
- For the gravy, place the tray on the hob over a medium heat. Sprinkle in the flour, then mash everything with a potato masher, scraping up all the goodness from the base of the tray.
- Stir in the jam, then pour over the wine and let it bubble away for a minute or two, before pouring in the stock. Bring to the boil, then turn the heat down low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally.
- When the gravy is the consistency of your liking, pour it through a sieve into a pan, pushing all the goodness through with the back of a spoon. Keep warm over a low heat until ready to serve, skimming away any excess fat that comes to the surface, then pour into a gravy boat.
- Carve the beef into lovely thin slices, and serve with all the usual trimmings – delicious with Yorkshire puddings, roast potatoes, watercress and a dollop of horseradish.
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