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Recipes
Melba Toast
By ANNA PRINCEVA
Home-made melba toast has the edge on the bought packaged variety
- Serves: 8
- 8 Slice White or brown bread
Angels on Horseback
By ANNA PRINCEVA
An interesting starter when you've got some oysters spare
- Serves: 6
- 24 Oysters, removed from the shell
- 12 Rashers Streaky bacon, rinded
- 12 small slices Toast
- Butter
- 1 Bunch Watercress
Beef Stock
By ANNA PRINCEVA
By making stock with fresh ingredients, a fresh flavour is created so that each soup has a more interesting flavour...
- 225 Gram Shin of beef (8 oz)
- 900 Gram Cracked beef bones, chopped by butcher (2 lb)
- 3 Medium Carrots
- 2 Medium Onions, in their skins
- 2 sticks Celery
- 3 Medium Mushrooms
- 1 Medium Tomatos
- 1 Medium Leek
- 15 Gram Butter or beef dripping (1/2 oz)
- 1/2 Teaspoon Salt
- 12 Peppercorns
- 1 Bunch Herbs - thyme, parsley, bayleaf
Chicken Stock
By ANNA PRINCEVA
The simplest way to make this most useful of all stocks is to take the giblets, carcass and leftovers from a roast ...
- 1 Chicken carcass, from a roast
- 2 Medium Onions, chopped
- 2 Sticks Celery, chopped
- 3-4 Sprig Parsley
- 6 Peppercorns
- 7.Salt
Aberdeen Angus Fillet Steak with Whisky Sauce
By ANNA PRINCEVA
Although not an old or traditional dish, this combination of beef cooked with whisky reflects how Scottish cooks ar...
- Serves: 2
- 50 Gram Butter (2 oz)
- 1/2 Onion, finely chopped
- 2 x 175 Gram Aberdeen Angus fillet steaks (6 oz)
- Salt and freshly ground black pepper
- 1 Shot Whisky
- 150 ml Stock (1/4 pint)
- 4 Tbsp Cream
Chicken Chaud-froid
By ANNA PRINCEVA
This French dish has been a popular classic in Britain for decades
- Serves: 6
- 6 Boneless chicken breasts
- 1 Large Onion
- 1 Sprig Thyme
- 1 Bay lead
- Salt and black pepper
- 1 Small Carrot
- 6 Stalk Parsley
- 6 Peppercorns
- 1/2 Teaspoon Salt
- 300 ml Milk (1/2 pint)
- 25 Gram Butter (1 oz)
- 25 Gram Plain flour (1 oz)
- 2 Teaspoon Powdered gelatine
- 300 ml Aspic jelly, hot (1/2 pint)
- Cucumber peel, 2.5 cm to garnish
- 1 Large Tomato pared peel to garnish
- 1 Small Lemon pared rind to garnish
- Dill sprigs to garnish
Breast of Lamb with Mint Stuffing
By ANNA PRINCEVA
An inexpensive cut with a good flavour, breast of lamb can be rather fatty and needs to be trimmed well
- Serves: 6
- 2 x 900 Gram Lamb breasts (2 lb), boned
- 15 Gram Butter (1/2 oz)
- 1 Medium Onion, finely chopped
- 1 Egg
- 2 Tablespoon Milk
- 110 Gram Fresh wholemeal breadcrumbs (4 oz)
- 2 Tablespoon Fresh mint, chopped
- 2 Tablespoon Parsley, chopped
- Pinch Sugar
Alnwick Stew
By ANNA PRINCEVA
A Northumbrian dish made from chopped bacon forehock layered with onions and potatoes
- Serves: 4-6
- 3 Onions, chopped
- 900 Gram Bacon, forehock or end collar (2 lb), cubed about 3-5 cm
- 675 Gram Potatoes, peeled and sliced (1 1/2 lb)
- English mustard powder
- Black pepper
- 1 Bayleaf
- Chopped fresh parsley, for garnish
Braised Haunch of Venison
By ANNA PRINCEVA
Venison was often served in the dining room of Blair Castle, home of the 10th Duke of Atholl, as deer roamed extens...
- Serves: 8
- 2 Onions, chopped
- 2 Carrots, sliced
- 4 Sticks Celery, chopped
- 2 Bay leaves
- Sprig Fresh thyme
- handful Fresh parsley
- Pinch Ground mace
- 4 Cloves, crushed
- Pinch Cayenne pepper
- Salt and freshly ground black pepper
- 1.8 Kilogram Haunch of venison (4 lb)
- 900 ml Stock (1 1/2 pints)
- 150 ml Red wine ( 1/4 pint)
Braised Liver with Nuts and Raisins
By ANNA PRINCEVA
This is an unusual and delicious way of serving braised liver
- Serves: 4
- 50 Gram Butter (2 oz)
- 2 Medium Onions, finely sliced
- 675 Gram Lambs liver (1 1/2 lb), cut into 1 cm (1/2 inch) slices
- 25 Gram Plain flour (1 oz)
- 50 Gram Seedless raisins (2 oz)
- 1 Teaspoon Fresh thyme, chopped
- 150 ml Red wine (1/4 pint)
- 600 ml Beef stock (1 pint)
- Salt and freshly ground black pepper
- 75 Gram Blanched almonds, roughly chopped (3 oz)