How to accomplish a paillard of craven - Marco Pierre White affable tip video

!±8± How to accomplish a paillard of craven - Marco Pierre White affable tip video

For more videos, recipes and cooking tips from Marco Pierre White and Knorr, go to Knorr.co.uk.

How to accomplish a paillard of craven - Marco Pierre White affable tip video

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3-Ingredient Crockpot Recipes

!±8± 3-Ingredient Crockpot Recipes

Need to throw together a meal, but don't have much in the house? Here's a few recipes which require only 3 ingredients or less! Be sure to see our website for more crockpot recipes.

BARBECUE PORK SANDWICHES

1 pork roast

1 bottle bar-b-cue sauce

About 1/2 to 1 cup water

Just throw in crockpot on high for about 6 hrs. or low for about 10 hrs. When it's done, just remove meat from bone and serve on hamburger buns or rolls with more bar-b-que sauce or ketchup, etc.

CHEESY CROCKPOT CHICKEN I

3 whole boneless chicken breasts

2 cans cream chicken soup

1 can chedder cheese soup

Remove all fat and skin from chicken; rinse and pat dry, sprinkle with salt, pepper and garlic powder. Put in crockpot and add the three soups straight from the cans. Cook on low all day (at least 8 hrs) do not lift the lid. Serve over rice or noodles.

CROCKPOT AZTEC BLACK BEANS

1 lb. dried black beans (or turtle beans)

16 oz. jar of salsa (your favorite kind)

-Rinse black beans, removing any stones or foreign objects. Cover with water, soak all night.
-Drain beans and place in cp with salsa. Add enough water to just
cover beans. Cover and cook on low 8-10 hours.

These crockpot recipes only include three ingredients, but you can always add more to them if you'd like. Since they are basic, you can use other items you have on hand to give them a different flavor, or even create different dishes. For more crockpot recipes, be sure to visit our site!

3-Ingredient Crockpot Recipes

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Pollo Al Ajillo - How to Cook the Classic Spanish Garlic Chicken

!±8± Pollo Al Ajillo - How to Cook the Classic Spanish Garlic Chicken

One could say that the national dish of chicken ajillo current in Spain is paella, and after that was certainly the best known. The problem that we have often found that the skin was allowed to be loose and spotty - "Flojo" in Spanish.

One of the secrets that keep the skin is crispy and just add the sauce at the last moment, just before serving.

The combination of - young tender chicken, fresh garlic, lemon juice, parsley, dry sherry is an absolutely heavenlythe smell, and then finally eat.

Just follow the step-by-step instructions below, for perfect results.

This is what you need:

Ingredients for four people

A whole chicken from € 3. Ca Six plump cloves of garlic A bunch of fresh parsley Two or three sprigs of fresh thyme (a teaspoon dried will do). A big whole lemon A glass of dry sherry (do a good dry white wine) Extra Virgin Olive Oil - EVOO. A teaspoon of cornflour (cornstarch) deleted in a little cold water - to thicken. Salt and black pepper

Just a word to cut the chicken here. Remove the legs first - apart

the thigh and leg and cut each in half with a big sharp knife.

Then remove the backbone and separate the breasts, cut into two parts.

Remove the wings now cut and remove the tips.

Now, for the rest of the:

Method.

Season the chickenpieces with Salt and Freshly ground Black Pepper and leave for five minutes to rest. Brown the chicken in Two Tablespoons of the Extra Virgin Olive Oil, in a large heavy  skillet - medium high heat. Turn heat down and cook for 15 Minutes turning occasionally. Meanwhile - Skin and bash your Garlic with the Blade of a Chopping Knife, then chop finely. Chop a good Hand full of Parsley and squeeze your Lemon Remove the cooked Chicken Pieces to a serving dish and keep warm (warm enough to keep that skin crispy) - retaining the juices. Add the Garlic to the pan juices and cook Gently for about 10 minutes - being careful not to burn. Now add the sherry and thyme - turn up the heat and let the sauce reduce to about half while you stir. Pour off any excess oil, add the Lemon juice and about 3/4 of the chopped Parsley . and reduce again - thickening with a little of the cornflour if necessary. Take the Chicken from the oven - pour over the Sauce - sprinkle the rest of the chopped parsley over the top - and Serve.
BUEN PROVECHO!

Pollo Al Ajillo - How to Cook the Classic Spanish Garlic Chicken

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Indian craven Curry, craven Drumsticks recipe, Curry craven with potatoes

!±8± Indian craven Curry, craven Drumsticks recipe, Curry craven with potatoes

How to make delicious chicken curry. Delicious recipe for Indian chicken curry, chicken legs cooked in Indian style

Indian craven Curry, craven Drumsticks recipe, Curry craven with potatoes

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