Download Edible Mushrooms of Europe and North America by Roger Phillips, Peter Hall PDF

By Roger Phillips, Peter Hall

Roger Phillips is a well-known foreign mushroom professional who has labored and picked up either in the USA and Europe. This ebook has descriptions and information on all of the top suitable for eating mushrooms with a wide collection of mouth watering recipes.

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By Roger Phillips, Peter Hall

Roger Phillips is a well-known foreign mushroom professional who has labored and picked up either in the USA and Europe. This ebook has descriptions and information on all of the top suitable for eating mushrooms with a wide collection of mouth watering recipes.

Show description

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Cover the pan and simmer for at least 1 hour over very low heat. When meat is tender, boil quickly to reduce gravy. Thicken gravy with tapioca flour mixture. Season to taste. Finally, add rice wine and spring onion. Boil lettuce and arrange on serving plate. Serve stewed duck on bed of boiled lettuce. 5-cm knob Cooking oil 4 Tbsp Sugar 3 Tbsp Light soy sauce 2 Tbsp Dark soy sauce 1 Tbsp Water 3 cups 1. Clean duck and cut off the legs. Slice galangal into four, stuff the slices into the duck and dry the duck.

When beef is tender, add radish and cook for another 30 minutes or until radish is tender. Season to taste and serve garnished with coriander leaves. Beef Kurmah (Mild Beef Curry) Preparation time 30 min • Cooking time 11/2 hr • Serves 6–8 Beef 600 g Coriander 2 Tbsp Cumin 1 Tbsp Aniseed 1 dsp Peppercorns 1 dsp Almonds 20 Coconut 3/4 , grated Cooking oil or ghee 3 Tbsp Shallots 16, sliced Garlic 2 cloves, sliced Ginger 1-cm knob, shredded Cinnamon stick 5-cm length Cloves 3 Cardamom 3 pods Lemon grass (serai ) 1 stalk, bruised Salt 1 tsp Lime juice extracted from 1 lime 1.

Halve and season with tapioca flour, 1 tsp light soy sauce and 1 Tbsp cooking oil. Clean and cut Chinese cabbage into 5-cm lengths. 3. Mix gravy ingredients: to the chicken stock add 1/2 tsp salt, sugar, 1 tsp light soy sauce, oyster sauce, sesame oil and a good shake of pepper. 4. Heat 2 Tbsp cooking oil and brown ginger, shallot and garlic slices. Add mushrooms and chicken legs. Stir to mix. Add gravy mixture, cover the pan and allow to simmer for 30–40 minutes. When cooked, the mushrooms and chicken legs should be tender and the gravy thick.

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