|Wild Food from Land & Sea|
|by Marco Pierre White|
This collection of recipes aims to make the secrets of Marco Pierre White's success accessible to all amateur cooks, and is full of tips and hints...
1 - 10 of 21 for sea fruit
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Sweet mango is a welcome addition to this spicy chipotle salsa. In food processor, place drained tomatoes. Cover and process until coarsely chopped. ...
Half an hour before baking, soak the Craisins in just enough water to cover; heat in microwave for 1 or 2 minutes. This is an optional step but ...
Preheat oven to ... Add the dried fruit and the mandarin ... 40 minutes or until fish is done and flakes with a fork. Serve over rice. Yield: 4 servings.
Cook oysters in their liquor just until edges curl; drain. Prepare other shellfish as directed. Dice the celery, onion, leeks and fry gently in the ...
Cantaloupe or mango ... in frig and 10 minutes out for best taste. For mild salsa that teenagers can't get enough of, omit the peppers and fruit. ENJOY.
I buy all ... ingredient recipe. Cook fruit, raisins and ... pan and bake at 350 degrees for 40-45 minutes. Edges will be crunchy. Sprinkle walnuts on top.
Cook sea shells until tender; ... to chill. Combine fruit cocktail, apples, celery, ... mayonnaise; mix all together with other ingredients. Serve on lettuce.
Put beans into a large bowl; add enough water to cover by 2 inches. Put the bowl in a cool place and let the beans soak for 6 to 12 hours. Drain and ...
Buzz rolled oats and almonds in blender until meal like texture. Place all dry ingredients in bowl. Emulsify oil and maple syrup with wire whisk, add ...
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