Spirits

Ginger & Orange Saucy Courgettes

Ingredients

1 tbsp Worcestershire sauce | 2 tbsp water | zest & juice of 1 large orange | zest & juice of 1/2 lemon | 1 level tsp cornflour | 340g/12 oz courgettes | 4 spring onions, chopped | 2" piece of ginger, finely chopped | 2 tbsp cider or white wine vinegar | 1 tbsp soy sauce | 3 tsp artificial sweetener

Quorn Sausages in Red Wine

Ingredients

12 button onions, peeled | 1 tbsp olive oil | 2 garlic cloves, crushed | 6 Quorn Sausages | 170g/6 oz mushrooms, sliced | 1 tsp redcurrant jelly | 142ml / 1/4 pt red wine
  • Time: 30 minutes
  • Complexity: difficult
  • Origin: Italian

Tiramisu

Ingredients

2 tablespoons of aromatized coffee "Montana" | 100 g of sugar powder | 2 eggs | 2 tablespoons of liquor "Amaretto" | 200 g of Marcapone cheese | 100 g of biscuit cookies

Pork dressed with "Kamamber" sauce

Ingredients

500 g of pork tenderloin | 2 tablespoon of olive oil | 50 ml of dry white wine | 0,5 glass of sour cream | 1 tablespoon of grinded fresh greenery (marjoram, thyme, sage) | 120 g of "Kamamber" cheese | 1,5 teaspoon of Dijon mustard | 2 sprouts of parsley | Salt, fresh ground pepper

Trout dressed with caviar sauce

Ingredients

400 g of trout (or salmon) fillet | 0,5 teaspoon of olive oil | 1 teaspoon of lemon juice | salt, pepper | For sauce: | 100 ml of creams (22% of fat) | 1 tablespoon of dry white wine | 1 teaspoon of red caviar | 0,5 teaspoon of black caviar | Salt, pipper

Trout & morel cream sauce

Ingredients

2 tablespoons dried morel mushrooms, soaked in warm water for 20 minutes, then drained | 4 trout, about 175 g (6 oz) each, gutted and cleaned | 4 tablespoons lemon juice | 1 bunch mixed herbs: parsley, chives, thyme | 300 ml (1/2 pint) water | 300 ml (1/2 pint) dry white wine | 2 juniper berries, crushed | 2 black peppercorns, crushed | 2 teaspoons cornflour | 150 ml (1/4 pint) double cream | knob of butter | salt and freshly ground white pepper

Beef & mushrooms in red wine

Ingredients

250 g (8 oz) open cup or large open mushrooms, sliced | 1 tablespoon sunflower oil | 40 g (1 1/2 oz) butter | 1 onion, chopped | 750 g (1 1/2 lb) topside of beef or rump steak, cut into matchstick strips | 2 tablespoons plain flour | 1/2 teaspoon mixed dried herbs | 1 garlic clove, crushed | 1 tablespoon port | 150 ml (1/4 pint) beef stock | 150 ml (1/4 pint) red wine | salt and freshly ground black pepper

Egg fu-yung

Ingredients

2 dried Chinese mushrooms, or 50 g (2 oz) fresh oyster mushrooms, chopped | 25 g (1 oz) cooked peeled prawns, finely chopped | 25 g (1 oz) cooked ham, finely chopped | 25 g (1 oz) bamboo shoots, finely chopped | 2-3 water chestnuts, finely chopped | 4 eggs, beaten | 1 tablespoon cornflour | 4 tablespoons water | 1 teaspoon salt | 1 tablespoon dry sherry | 3 tablesppons sunflower oil | fresh coriander sprigs, to garnish

Mushroom fondue

Ingredients

25 g (1 oz) butter | 2 shallots or small onions, finely chopped | 125 g (4 oz) chestnut mushrooms, chopped | 300 ml (1/2 pint) dry white wine | 250 g (8 oz) Gruyere cheese, grated | 250 g (8 oz) Jarlsberg cheese, grated | 3 teaspoons cornflour | 4 tablespoons single cream | pinch of mustard powder | freshly ground black pepper

Raised Pork Pie

Ingredients

1 kg (2 lb) minced pork | 1 onion, finely chopped | 2 tablespoons chopped fresh sage | 1 tablespoon juniper berries, finely crushed | 4 tablespoons brandy or dry sherry | beaten egg, to glaze | salt and freshly ground black pepper | Hot-water crust pastry: | 500 g (1 lb) plain flour | 1/2 teaspoon salt | 175 g (6 oz) lard or block margarine | 5 tablespoons milk | 5 tablespoons water

Morels with wild rice

Ingredients

150 g (5 oz) fresh morels, rinsed, trimmed and halved lengthways | or 15 g (1/2 oz) dried morels plus 5 g (1/4 oz) dried horn of plenty and 125 g (4 oz) mixed fresh mushrooms, such as shiitake, yellow and grey oyster, trimmed | 150 g (5 oz) wild rice, well rinsed | 50 g (2 oz) butter | 75 ml (3 fl oz) double cream | 1 tablespoon brandy | salt and freshly ground black pepper

Braised chanterelles

Braised-chanterelles_cIngredients:
* 15 g (1/2 oz) butter
* 50 g (2 oz) rindless bacon, chopped
* 750 g (1 1/2 lb) chanterelles (if unavailable, use shiitake or chestnut mushrooms), rinsed, trimmed and halved if large
* 2 teaspoons plain flour
* 150 ml (1/4 pint) beef stock
* 125 mi (4 fl oz) dry red wine
* 1 parsley sprig, chopped
* salt pinch of cayenne pepper

Stir_fried garlic mushrooms

Stir-fried-garlic-mushroomsIngredients:
* 2 tablespoons olive oil
* 15 g (1/2 oz) butter
* 250 g (8 oz) mixed mushrooms, such as shiitake and chestnut, rinsed, trimmed and thickly sliced
* 3-4 garlic cloves, crushed
* 125 g (4 oz) oyster mushrooms, rinsed, trimmed and thickly sliced
* 2-3 tablespoons dry sherry or vermouth
* 4 tablespoons chopped fresh parsley
* salt and freshly ground black pepper

Brazil mushroom casserole

Brazil-mushroom-casserole_cIngredients:
* 500 g (1 lb) chestnut mushrooms
* 4 tomatoes, sliced
* 4 spring onions, finely chopped
* 1 tablespoon chopped fresh oregano or marjoram
* 1 tablespoon chopped fresh basil
* 1 teaspoon rosemary leaves
* 4 tablespoons dry white wine or stock
* 125 g (4 oz) Brazil nuts, coarsely ground
* 50 g (2 oz) fresh wholemeal breadcrumbs
* salt and freshly ground black pepper

Middle Eastern Lamb

Middle-Eastern-LambIngredients:

500 g (1 lb) minced lamb
1/4 teaspoon mixed herbs
seasoned flour, for coating
1large onion, sliced
2 tablespoons oil
1 leek, cleaned, trimmed and sliced
1 aubergine, diced
425 g (14 oz) can tomatoes
1 cinnamon stick
pinch of ground coriander
few cumin seeds
4 tablespoons water
150 ml (1/4 pint) white wine
salt and freshly ground black pepper
boiled rice or noodles, to serve

FDRPolls

Your best fast-food restaurant is