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A pie with a filling of corned beef, onion and other vegetables such as corn, peas or carrot. The pie can be made with a mashed potato topping, as in cottage pie, or with a traditional pastry crust. Coulibiac: Russia: Savory A baked pie with a filling made with salmon or sturgeon, [7] rice, hard-boiled eggs, mushrooms, and dill. Cumberland pie
There is also a recipe for Welsh Lamb Pie, where the bones from a neck of lamb are cooked together with vegetables and left overnight. Pastry for the pie is made the following day, the meat and vegetables are then added and, after the pie has been baked, the melted jelly from the meat is included. [13] Llanover House, home of Lady Llanover
Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in shortcrust pastry, then baked. Some recipes include wrapping the coated meat in prosciutto , or dry-cured ham to retain its moisture and prevent it from becoming soggy.
Mushroom and Cabbage Wellington. By Liz Mervosh. Active Time: 2 hrs. 15 mins. Chill Time: 2 hrs. Total Time: 6 hrs. 30 mins. Servings: 8 to 10. Ingredients:
Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until a meat thermometer reads 130°F.
Enter lamb: It’s a versatile protein that pairs beautifully with everything from hummus to pasta to mint jelly. And if you start with ground lamb, it’s a total breeze to prepare—and fast ...
Cream is sometimes used, and some recipes add a dash of madeira or sherry. It is a basic preparation used in stuffings and sauces (notably, beef Wellington) or as a garnish. [2] [3] It can also be filled into a pocket of raw pastry and baked as a savory tart. [4] The flavor depends on the mushrooms used.
Preheat the oven to 400°. In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb with salt and pepper. Add the lamb to the skillet, fat side down, and cook over moderately high heat until richly browned, about 3 minutes.