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    12 Recipes

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    2 Reviews |  By Ferng

    This is an indian version of a salsa. Lovely as an accompaniment to a curry or as a dip.

    Recipe #356432

    These are delicious with a nice level of spice, not too hot or too bland! If you can't get gram (chickpea) flour, you can use wheat flour instead. Nice served with cachumber or sweet chili sauce.

    Recipe #356246

    1 Reviews |  By Ferng

    This is Nigella's recipe and is really delicious. I serve it as a side to Indian meals, or as a dip with poppadoms. I use 5 chilis which gives it a nice kick but does not burn the palate.

    Recipe #354964

    1 Reviews |  By Ferng

    These fried, then steamed, dumplings are incredibly morish- I have eaten 12 and looked for more! The portion below makes about 45-50 dumplings. I normally freeze half of the mixture. It never stays in the freezer too long! If you have ginger oil, add it to the frying oil for extra flavour.

    Recipe #354434

    This Indian cheese is widely used in vegetarian indian cookery, but the paneer you buy in shops is generally not so good. This fresh version is delicious and is best used immediately, but can be stored in the fridge for up to four days. As you can see from the list of ingredients, this recipe is more about respect for the ingredients than about skill!

    Recipe #354419

    A lovely warming pie. The stock in the sauce makes it very tasty. I normally serve this with sliced french beans on the side. Always goes down well.

    Recipe #354363

    1 Reviews |  By Ferng

    These rolls are very delicious, easy to make and low fat. Fab as a starter, and people are always very impressed. They can be served cold, but I prefer to perpare them in advance, leave them in the fridge covered with a wet tea towel and then steam them for two minutes just before serving. I like to serve them with a sweet chili sauce and vietnamese coleslaw (I shall post this recipe also).

    Recipe #354342

    This is a quick, easy and delicious pate. I would recommend making it a few hours before consumption- it doesn't take too long!

    Recipe #354338

    A rillette is like a coarse pate, really it's a terrine of shredded meat . This is a Gordon Ramsay recipe for the Sunday Times. Delicious spread thickly on bread. A gorgeous start to any meal. You can substitute goose fat for the duck fat if needs be. The reason the original fat is discarded and fresh fat used to seal is because the original fat becomes very salty. Takes some time to make, but it's well worth it! Please note that the prep time does not include the time resting the duck in the fridge.

    Recipe #354319

    This is an aperitif served in Venice, very sour and very refreshing. It can be garnished either with an orange slice or and olive, my perference is an orange slice. The liquer traditionally used is Aperol, but Recipezaar would not recognise this.

    Recipe #354193

    2 Reviews |  By Ferng

    This is my ultimate comfort food! Colcannon is a traditional Irish potato dish which normally contains potato and spring onions. This is my decadent and calorific version, perfect for a cold day, or if you are feeling under the weather. This serves about 6 as a side dish, but I have served larger portions with veg on the side too.

    Recipe #354091

    A really scrummy cocktail and just perfect to start off a night out with the laydeez. if you have access to a Marks a Spencer, you can use their 'Raspberry and Pomegranate Fizz' instead of champagne. You can, of course, use any sparkling wine also.

    Recipe #353932

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