Shallot Recipes
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99 recipes found · page 4 of 5
- To Stew All Kinds of Wild or Water-Fowl
- Monkfish Tail with Blackened Spices, Purple Sprouting Broccoli and Slightly Spiced Mussels
- Oxtail, Parsnip 'laminate' and Red Cabbage
- Duckling Breast, Duck 'straws' with Spicy Red Cabbage, Baby Turnips and Mead Syrup
- Springtime Soup with Jersey Royals, Peas, Asparagus and Salsa Verde
- Potato-crusted Pork with Braised Red Cabbage
- Cawl
- Peppercorn and Juniper Venison Loin with a Port and Orange Sauce
- Balsamic-Marinated Hanger Steak
- Warm Game Pie with Hot and Sour Cabbage
- Spicy Seared Tofu Tossed with Sweet Crunchy Greens & Baked Won Tons Recipe
- Shrimp Taco Recipe with Ranchero Sauce, Grilled Corn and Grapes
- Pan Fried Scallops with Caramelised Cauliflower Purée and Cumin Velouté
- Roasted Quail with Wild Mushrooms, Kale, Fondant Potatoes and a Tarragon and Madeira Sauce
- Roasted Grouse with Red Cabbage Purée, Celeriac, Kale and Blackberry Sauce
- Salmagundi
- Sweet Chile–Chicken Rice Bowl Recipe
- Cooking for Others: Ode to Cabbage, Continued
- Roasted Partridge with Fondant Potatoes, Blackberry Sauce, Wilted Kale and Red-cabbage Purée
- Venison Steak on Puff Pastry with Chicken Liver Pâté and Madeira Sauce
- Bresse Pigeon Supreme, Pâté En Croute, Braised Red Cabbage and Port Wine Sauce
- Best End of Pork with Cheese Soufflés and Perry Jus
- Creamed Oysters Wrapped in Marinated Sea Trout
- Loin of Rabbit with Asparagus and Wild Mushroom Mousse, Smoked Butternut Squash Purée and Bubble and Squeak
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