Recipes starting with R

Roasted vegetable topping for baked jacket potatoes

Ingredients

1/4 red pepper, deseeded | 1/4 yellow pepper, deseeded | 1/2 courgette | 1/4 aubergine | 1 unpeeled garlic clove | thyme, rosemary and oregano, chopped

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

Roasted garlic with mushroom sauce

Roasted-garlic-and-mushroom-sauce_cIngredients:
* 8 garlic cloves, unpeeled
* Fry Light, for spraying
* 227 g/8 oz button mushrooms, sliced
* 283 g/10 oz very low fat natural fromage frais
* squeeze of lemon juice
* salt and freshly ground black pepper
* 2 tablespons chopped parsley

Risotto

risottoIngredients:

4 tablespoons olive oil
1 large red pepper, cored, deseeded and diced
1 large green pepper, cored, deseeded and diced
1  large onion, chopped
2 garlic cloves, crushed
4 celery sticks, sliced
500 g (1 lb) minced pork
250 g (8 oz) long-grain rice
600 ml (1 pint) boiling chicken stock
125 g (4 oz) frozen French beans
4 tablespoons chopped fresh basil or marjoram
salt and freshly ground black pepper
freshly grated Parmesan cheese, to serve

Ragu Bolognese Sauce (minced beef, chicken livers)

spaghetti-alla-BologneseIngredients:

2 tablespoons olive oil
50 g (2 oz) smoked streaky bacon, derinded and diced
1 onion, finely chopped
1 small carrot, diced
1 celery stick, diced
375 g (12 oz) finely minced beef
125 g (4 oz) chicken livers, finely chopped
4 tablespoons dry vermouth or white wine
300 ml (1/2 pint) beef stock
1  tablespoon tomato puree
grated nutmeg
2 tablespoons single cream
salt and pepper

Refreshing bulgur wheat salad

Refreshing-bulgur-wheat-salad_cIngredients:
* 113 g/4 oz bulgur wheat (22 Sins on Original)
* 340 g/12 oz ripe tomatoes, skinned and chopped
* 1 yellow pepper, deseeded and diced
* 1 red pepper, deseeded and diced
* 1 small red onion, chopped
* few basil leaves, shredded
* 3 tablespoons chopped mint
* juice of 1 lemon
* 2 tablespoons fat free vinaigrette dressing
* salt and freshly ground black pepper

Rich Pork Pate

rich-pork-pateIngredients:

500 g (1 lb) pig's liver
50 g (2 oz) butter
1 large onion, finely chopped
3 garlic cloves, crushed
500 g (1 lb) minced pork
1 tablespoon juniper berries, crushed
1  teaspoon paprika
6 tablespoons brandy
salt and pepper

To garnish:

2 bay leaves
whole juniper berries

Red Wine Marinade

Red-Wine-Marinade_cIngredients:
* 150 ml (1/4 pint) red wine
* 2 tablespoons lemon juice
* 1 onion, sliced
* 1 carrot, sliced
* 1 celery stick, chopped
* 1 sprig of parsley or 1/2 teaspoon dried parsley
* 1 sprig of thyme or 1/2 teaspoon dried thyme
* 1 bay leaf
* 6 black peppercorns, lightly crushed
* 3 tablespoons vegetable oil (optional)

Ravioli with sage

Ravioli-with-sageIngredients:
* 90g (3 oz / 1/3 cup) butter
* 1 onion, peeled and chopped
* 250 g (8 oz) minced pork
* 250g (8oz) minced veal
* 2 tablespoons tomato puree (paste)
* salt and pepper
* freshly grated nutmeg
* 30g (1 oz / 1/2 cup) breadcrumbs
* 2 egg yolks
* 125 g(4oz/1 cup) grated Parmesan cheese
* 3-egg quantity Pasta Dough
* fresh sage leaves

Red Trout with Fennel Mayonnaise

Red-Trout-with-Fennel-MayonnaiseIngredients:
* 175 g (6 oz) butter, softened
* 1 teaspoon lemon juice
* 4 red trout, about 250 g (8 oz) cleaned weight, heads and tails left on
* pepper
* dried fennel stalks, for cooking
* lemon wedges, to garnish

Fennel Mayonnaise:
* 3 egg yolks
* finely ground sea salt
* 300 ml (1/2 pint) olive oil, at room temperature
* 1-2 teaspoons tarragon vinegar
* 1 small bulb fresh fennel
* pepper

Red Mullet Grilled in Vine Leaves

Red-Mullet-Grilled-in-Vine-Leaves_cIngredients:
* 4 red mullet about 175 g (6 oz) each, scaled and washed
* 6 tablespoons olive oil
* 2 bay leaves, crushed
* 1 tablespoon thyme leaves
* 1 tablespoon chopped chives
* 1 teaspoon crushed black peppercorns
* 1/2 teaspoon salt
* 2 garlic cloves, finely chopped
* 2 tablespoons lemon juice
* 12 large preserved vine leaves, rinsed well

Rich Pork Pate

Rich-Pork-PateIngredients:
* 500 g (1 lb) pig's liver
* 50 g (2 oz) butter
* 1 large onion, finely chopped
* 3 garlic cloves, crushed
* 500 g (1 lb) minced pork
* 1 tablespoon juniper berries, crushed
* 1 teaspoon paprika
* 6 tablespoons brandy
* salt and pepper

To garnish:
* 2 bay leaves
* whole juniper berries

Ricotta & ham sauce

Ricotta--ham-sauceIngredients:
* 30 g (1 oz / 6 teaspoons) butter
* 2 leeks, finely sliced
* 1 clove garlic, crushed
* 125g (4 oz) ham
* 250 g (8 oz/2 cups) Ricotta cheese
* 155 ml (5 fl oz / 2/3 cup) thick sour cream
* milk
* pepper

Red Snapper with Almond Paste

Red-Snapper-with-Almond-PasteIngredients:
* 6 red snapper, total weight about 1.75 kg (3 1/2 lb), scaled and cleaned
* 2 tablespoons lime juice
* 250 g (8 oz) almonds, toasted and ground
* 125 g (4 oz) caster sugar
* 1 teaspoon ground cinnamon
* 2 teaspoons orange flower water
* 7 tablespoons olive oil
* 1/2 teaspoon powdered saffron
* salt and pepper
* sliced pickled lemons, to serve

Red Mullet with Olives, Capers and Oregano

Red-Mullet-with-Olives-Capers-and-Oregano_cIngredients:
* 6 red mullet, about 250 g (8 oz) each, scaled and cleaned
* 2 tablespoons chopped oregano
* 2 tablespoons parsley
* 75 g (3 oz) pitted black olives, sliced
* 2 tablespoons capers
* 4 tablespoons olive oil
* 1 garlic clove, crushed
* salt and pepper

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