Peel the onions and cut into thin slices. Carefully separate the rings. Dip the rings in seasoned flour and deep fry. Drain for 2 to 4 minutes and season with salt. ...

Cut the vegetables into thin, rectangular strips about 0.5 cm wide x 9 cm long. Salt and pepper both sides of the fish. Roll up the fillets from the heat and secure with a wooden cocktail stick. Place in the basket together with the vegetables. Dot ...

Cut the chicken into fine matchstick shreds and rub with salt. Cut ham, celery, mushrooms, carrot and red pepper into similar sized pieces. Thinly slice the spring onions. Dissolve the stock cube in the water. Add the cornflour, oyster sauce, sesame ...

Peel and slice the carrots and onions. Heat the butter in the open pan. Brown the turkey pieces on all sides. Remove from pan. Brown the carrots and onions. Place the turkey portions on top. Pour in the brandy and liquid. Sprinkle over the herbs, sal ...

In a Tefal non-stick saute pan heat the oil. Cook the onion and garlic until soft. Dissolve the beef stock cube in the boiling water. Stir in the chopped tomatoes, red kidney beans, beef stock, tomato purée, chilli powder, cumin and Tabasco. Simmer g ...

Wash the fruit well. Place the fruit, except the dates, in a large bowl and cover with boiling water. Leave to soak for 10 minutes. Remove trivet and basket. Place the fruit and soaking liquid in the pan. Add sugar, and spices. Use pressure level 2. ...

Wash the leeks, remove the coarse outside leaves and cut off the tops. Cut into pieces and steam for 25 mins. Drain on a napkin. Mix the leeks, breadcrumbs, melted butter, grated cheese, beaten eggs, salt, pepper and nutmeg. Pour the mixture into a b ...

Peel and wash the artichokes. Unclip a grid and place the 2 bowls on top of each other. Place the artichokes in the bowl and cook for and steam for 55 mins. Beat the oil and vinegar, salt and pepper. Add the fines herbs. Serve the artichokes warm wit ...

Mix the roquefort with the cream, add the eggs and the egg yolks. Season. Incorporate the toasted almonds. Divide the mixture between the four buttered ramekin dishes. Cover with cling film and stem for 20 mins. Turn out. ...

Place the seasoned breasts of guinea-fowl, onion, currants honey, lemon rind and vinegar in the rice bowl. Place the rice bowl in the steaming bowl and cook for 35 minutes. ...