stoneless


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Adj.1.stoneless - (of fruits having stones) having the stone removed; "stoneless dried dates"
seedless - lacking seeds; "seedless grapefruit"
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Wonderfullest things are ever the unmentionable; deep memories yield no epitaphs; this six-inch chapter is the stoneless grave of Bulkington.
LIZ MCCLARNON'S BEEF WELLINGTON WITH MASH, CREAMED SAVOY CABBAGE, AND AN OXTAIL JUS (Serves 4) Salt and freshly ground black pep-INGREDIENTS 4 fillets of beef, about 175g each 3 Maris Piper potatoes, peeled and chopped 4large stoneless prunes 4tsp mango chutney 2streaky bacon rashers, cut in half 250g ready-made puff pastry 200g chestnut mushrooms, chopped 75g salted butter salt and freshly ground black pepper 2tsp truffle oil 1/2 Savoy cabbage, shredde d 400ml double cream 1tbsp olive oil 3 sprigs of thyme 2 sprigs of rosemary Milk, for glazing For the oxtail jus: 2 garlic cloves, chopped 1shallot, chopped 1tbsp olive oil 3 sprigs of flat-leaf parsley, chopped 1/2 Savoy cabbage, shredde d Atomic Kitten presenter Liz 300ml port 200ml oxtail stock, plus 4tbsp extra METHOD 1.
INGREDIENTS 4 fillets of beef, about 175g each 3 Maris Piper potatoes, peeled and chopped 4large stoneless prunes 4tsp mango chutney 2streaky bacon rashers, cut in half 250g ready-made puff pastry 200g chestnut mushrooms, chopped 75g salted butter Salt and freshly ground blaper 2tsp truffle oil 1/2 Savoy cabbage, shredde 400ml double cream 1tbsp olive oil 3 sprigs of thyme 2 sprigs of rosemary Milk, for glazing For the oxtail jus: 2 garlic cloves, chopped 1shallot, chopped 1tbsp olive oil 3 sprigs of flat-leaf parsley, chopped Atomic Kitten star presenter Liz 300ml port 200ml oxtail stock, plus 4tbsp extra METHOD 1.
30pm LIZ MCCLARNON'S BEEF WELLINGTON WITH MASH, CREAMED SAVOY CABBAGE, AND AN OXTAIL JUS (Serves 4) INGREDIENTS 4 fillets of beef, about 175g each 3 Maris Piper potatoes, peeled and chopped 4 large stoneless prunes 4tsp mango chutney 2 streaky bacon rashers, cut in half 250g ready-made puff pastry 200g chestnut mushrooms, chopped 75g salted butter Salt and freshly ground blaper 2tsp truffle oil 1/2 Savoy cabbage, shredde400ml double cream 1tbsp olive oil 3 sprigs of thyme 2 sprigs of rosemary Milk, for glazing For the oxtail jus: 2 garlic cloves, chopped 1 shallot, chopped 1tbsp olive oil 3 sprigs of flat-leaf parsley, chopped Atomic Kitten presenter Liz 300ml port 200ml oxtail stock, plus 4tbsp extra METHOD 1.
INGREDIENTS 4 fillets of beef, about 175g each 3 Maris Piper potatoes, peeled and chopped 4 large stoneless prunes 4tsp mango chutney 2streaky bacon rashers, cut in half 250g ready-made puff pastry 200g chestnut mushrooms, chopped 75g salted butter Salt and freshly ground black pepper 1/2 2tsp truffle oil 1/2 Savoy cabbage, shredded 400ml double cream 1tbsp olive oil 3 sprigs of thyme 2 sprigs of rosemary Milk, for glazing For the oxtail jus: 2 garlic cloves, chopped 1shallot, chopped 1tbsp olive oil 3 sprigs of flat-leaf parsley, chopped 300ml port 200ml oxtail stock, plus 4tbsp extra METHOD PREHEAT the oven to 200degC (400degF/Gas 6).
LIZ McCLARNON'S BEEF WELLINGTON WITH MASH, CREAMED SAVOY CABBAGE, AND AN OXTAIL JUS (SERVES 4) INGREDIENTS 4 fillets of beef, about 175g each 3 Maris Piper potatoes, peeled and chopped 4 large stoneless prunes 4tsp mango chutney 2streaky bacon rashers, cut in half 250g ready-made puff pastry 200g chestnut mushrooms, chopped 75g salted butter Salt and freshly ground black pepper 1/2 2tsp truffle oil 1/2 Savoy cabbage, shredded 400ml double cream 1tbsp olive oil 3 sprigs of thyme 2 sprigs of rosemary Milk, for glazing For the oxtail jus: 2 garlic cloves, chopped 1shallot, chopped 1tbsp olive oil 3 sprigs of flat-leaf parsley, chopped 300ml port 200ml oxtail stock, plus 4tbsp extra METHOD PREHEAT the oven to 200degC (400degF/Gas 6).
Put them on INGREDIENTS 4 fillets of beef, about 175g each 3 Maris Piper potatoes, peeled and chopped 4 large stoneless prunes 4tsp mango chutney 2streaky bacon rashers, cut in half 250g ready-made puff pastry 200g chestnut mushrooms, chopped 75g salted butter Salt and freshly ground black pepper 1/2 2tsp truffle oil 1/2 Savoy cabbage, shredded 400ml double cream 1tbsp olive oil 3 sprigs of thyme 2 sprigs of rosemary Milk, for glazing For the oxtail jus: 2 garlic cloves, chopped 1shallot, chopped 1tbsp olive oil 3 sprigs of flat-leaf parsley, chopped 300ml port 200ml oxtail stock, plus 4tbsp extra METHOD PREHEAT the oven to 200degC (400degF/Gas 6).