Professional Documents
Culture Documents
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G(,NTENTS
lntroduction
t0
t2
t4
t6
Beef
20
Lamb/pork
Poultry and game
11
The recipes
24
80
28
Vegetables
30
98
37
34
36
Basic techniques
Yaking
Yaking
Yaking
Yaking
stock
soups
marinades
stews and casseroles
40
42
44
f,ct-roasting
46
50
5)
54
trcaching
55
5g
60
6)
3raising
-oppings
A4
Z,
6g
il8
courses and
t34
light meals
Slow cooker fish and shellfish
162
r86
212
240
and game
278
3t2
3s0
370
436
466
490
Useful addresses
s06
lndex
507
/U
7)
74
76
INDEX
A
alcohol 37
Calvados 326
cider222 3,)47,298
320-l
468
stout275,3l7
venison sausages with red wine
gravy 274
whiskey sauce 478
wine 135, 155, 703, 263, 269
winter fruit poached in mulled
wine 441
anchovies I04 5, 164,168,201
apples
B
breised phemnt with wild
mushrcoms, chestnuts md
bacon 27 I
lambi liver and bacon cmercle
t48
sausage, bacon md potato
s02-3
moin apple cake 487
noiselres of pork with creamy
Calvados and apple sauce 325
cakes
citrusbeefcurry3I4 l5
clay
3tB r9
fillet of beef strcganotr I 49
Hungaria cholent 288
pot-rcast beef witi Guinness
barley33,
beans 33
borscht 92
baii 84
guinea
3t7
pot-rcast brisket 55
lll,3l0,34l
432
roast lamb with beans and
green peppercorns 336
rosffiary risotto with borlotti
beans 350
spicy hot mixed bean chilli with
cornbread topping 354
sweet and sour mixed bea
hot-pot 352
beef 2G-l
beef md mushroom pudding
784-5
beef carbonade 320
beef hotpot with herb
dumplings 322
boeufbourguignon 321
braised beef in a rich peanut
sauce 283
braised beef with horeemdish
)8G7
calf's liver with slow-cooked
cabbage,
crserole,334
aubergines 3
bacon
396-7
cabbage
Yarsala 324
oqtopus and red wine stew I 89
poached pears in red wine 440
rabbit with red wine and
prunes 277
rum 446
asparagus
452-3
bread and butter pudding fresh
cumnt 479
bread and butter pudding with
whiskey sauce 478
brill in red wine sauce 203
brcccoli, anchovy and pasta soup
I
04-5
butter 144-5,4O6-7
buttemut apricot and almond
chutney 493
butterscotch fondue 69
butterecotch euce 67
52
canned vegetabies 3
cannelloni Sorrentina-siyle I 68
capers 208
cammel sauce 67
caraway 354
cardamoms 344 5,434
cardamom chicken mousselines
130
456-7
lamb and carrot cmserole with
barley3l0,346
46 9,74,75
casseroles
cmsoulet 266-7
Catalan potato and broad bean
soup
l00
406-7
I 22
cheese-topped roast baby
vegetables 385
chocqlate cheesecake brownies
458
futtucine with butter and
Parmesan
406-7
304-5
ricotta 405
pasta
449
508 lndex
248 9
^^^^-" rllq
tagliate e baked with
mushrooms, Gorgonzola and
walnuts 403
tomato feta cheese and o ve
tarts 393
truffade 390cherry clafout s 484
chicken 24-5 75
apdcot and almond stuffed
chicken 2 I 6
caTdamom ch cken mousselines
30
Car bbean peanut ch cken 226
chicken and eek soup with
prunes and barley I
chlc<en and p stachio patd
ch cken and prawn iambalaya
258
chicken and sp
ch c<en baked
wth
shallots,
23t
ch cken korma 232
chicken p ri p ri 260
chicken soup with knaid ach 94
chicken with chickpeas and
almonds 242-3
ch cken wlth chlpotle sauce 224
chicken with forty cloves of
garlic 250
chicken with tomatoes and
6oney 24) 3
Ch nese chicken and ch lli soup
lr0
coq au vin 263
corn-fed chicken with w nter
vegetables 255
dorowat 229
drunken chlcken 225
poaching 56
pot-roast chicken with lemon
and garlic 253
pot roasting 55
poussins and new potato potroasl 254
risotto with chicken 259
Seville chicken 245
spicy chicken jambalaya 228
spring chicken slow-bmised in
smoky bacon sauce 22G- |
stoved chicken 252
tarragon chicken in cider 272-3
chickpeas 24)-3, 349, 362
lYoroccan braised chickpem 378
spicy tamarind chickpeas 367
ch lli
|0
Italian lamb meatballs
with lemon
and coconut cream 154
9,76 9
clay pot cooking
362
pork ribs with ginger and chilli
147
|0
chocolate
chocolate cheesecake brownies
458
chocolate chip and banana
pudding 447
chocolate chip mlnut cake 455
chocolate fondue 69
chocolate sauces 67
dark chocolate cake 62
lYexican hot chocolate 50'+ 5
rich chocolate cake 454
steamed chocolate and fruit '
puddings 450
Christm6 mincemeat 498
chutneys 70, 497, 493, 494
ciderglzed gmmon 298 9
citrus and caamel custards 473
citrus beef curry 3 I 4- I 5
347,354
grrs
equipment 15
19
E
eggs
avgo emeno 9
cobblers 35
coconut 154, l5B,4l7
coconut and seafood souP wth
garlic chives I 14
coconut custard 438
coconut rice pudding 472
124
dorawat 2)9
lritrata with Leek, red pepper
and spinach 394
Hungadan cholent 288
Lentil
449-9
comp6tes 35
coq au vin 263
coriander and carrot souP 83
com and potato chowder I 06
corn-fed chicken with winter
vegetables 255
cornbread topping with spicy hot
mixed bean chilli
courgette and mushroom lasagne
127
4t8-19
couscous 347, 399
couscous-stuffed sweet PePPers
36t
cranberry and apple punch 502-3
cream 207 , 326, 386-8, 409, 425
penne with cream and smoked
salmon 155
cGme bnilde 6l
oumbles 35, 53
cucumber wilh salmon risotto
t65
cumin 412 l3
custard 66
D
date, beetroot and orange
preserue 495
date puddings with tofee sauce
45t
dippers 68, 69
doromt 229
drunken chicken 225
duck 25, 26
Asian style duck consomm6 96
crsoulet 266 7
duck stew with olives 235
Meditermnem duck with
harissa and saffrcn 264
rcast famfard duck with apples
aod cider )47
frttala
395
cofee
Normandy coffee 504-5
coconutsalmon 17l
coconut, tomato and lentil dhal
with toasted almonds 368
with chilli
potato
equ
Pment
l0-
9
37
essences/extradrs
F
fennel 25 , 430
baked fennel wrth a crumb
crust4 8-19
mushroom and fennel hot pot
352
red muLlet braised on a bed of
fenne 174-5
fettuc ne with butter and
406-7
with hazelnut ice
(eam 474-5
flsh 28-9
Parmesan
figs honey-baked
soup 04-5
canne onl Sorrentina-style 168
coconut salmon l7
cod and prawn green coconut
curry 58
cod wlth careme zed onions I 80
creamy anchovy and potato
bake I 64
fillets of br ll in red wine sauce
203
plaki
fish
f sh
stew
193
wth
fshterrine l3l
with fregola 199
fsh with spinach and lime 198
fish
terrine I 32-3
hok balls in tomato sauce
Lta
ian flsh
stew I 88
173
lndex 509
temptation 207
lemon sole and prcsciutto
roulades 178
lYed tetranean leek and fish
soup with tomatoes I I 3
mixed fish jambalap 172
monkfish with rocket pesto,
peppers and onions 2015
l4oroccan fish tagine I 92
northern Thai fish curry I 84
penne with cream and smoked
salmon 156
poached fish in spicy tomato
lansson's
poaching 57
red mullet braised on a bed of
fennel 174-5
sa mon baked with potatoes
and thyme 209
salmon risotto with cucumber
t65
seafood chowder I 16 17
seafood pie with rosti topping
945
skate
sauce 177
smoked trcut cannelloni
special
67
herings
B2-3
wordfsh
in barbecue sauce
tunafrittata l5l
tuna lasagne 169
fondues 68 9
French onion soup with cheese
cro0tes 82
lrittata with leek red pepper and
sp nach 394
frozen vegetables 3 I
fru
3+-5
lruit 296-7
tamarind chickpeas 367
steamed chocolate and fruit
puddings 450
sweet and hot dried fruit
chutney 494
winter fruit poached in mulled
sp cy
wne
441
G
Galician broth 89
game 26-7
gammon 57
I,
362, 365, 386-7, 4)4, 430
ch cken baked wth shallots,
gar ic and fennel 25
ch cken with forty cloves of
gar c 250
lentil dha with roasted garlic
and who e spices 43 I
prawns with baked garlic and
roasted tomatoes I 57
roasted potatoes with garlic
and onions 427
spaghetti with gar ic and oil 143
Spanlsh potato and gar ic soup
I 00,1
gar c chves 4
garlic chive rce with
mushrooms 435
Genoese minestrone 88
gnger 47,362,4)7,443
gingered seafood stFfry I60
moilr go den g nger cake 454
heat diflusers 76
herbs 36, 83, 84,307,2)2 3,360
beef hotpot with herb
dumplings 322
braised lamb with apricots and
herb dumplings 342
dilt 307, 432
lamb shanks with beans and
herbs 338-9
mint 152,376-7, 420
parsley 217, 320-l
roast vegetables wth fresh
herbs and chilli sauce 4 I 2-l 3
sage 324
spaghetti with butter and herbs
t44-5
herrings I 82-3
hoki balls in tomato sauce I 73
64-5
cabbage 234
gu nea fow and spring
H
haddock and smoked
sa
mon
terdne I 32-3
haddock with sp cy Puy lentils I 76
ham
glu)ng 57
emon sole and prosciutto
rou ades 78
pan fried ham and vegetables
with eggs 140
hare )7
'
cro0tes 146
fragrant lamb curry with
cardamom spiced rice 344-5
Greek meatballs in rich tomato
sauce 301
'
andgarlic3ll
lamb's liver and bacon cassero e
halian furmhouse
t48
Lancahire hot pot 302
l4iddle Eastern roast lamb and
potatoes 337
minted lamb stitrfry 152
l"lorcccan lamb with honey and
prunes 306
IYoroccm spiced lmb soup 109
Italian fish
moussaka
I
ice cream 474-5
icing 63
lrishstew3l5
Italian
soup i 03
stew i 88
meatba s wtth ch
lmb
K
kale 270
kidneys
on brioche cro0tes 46
fow
vegetables 34
303
$yme2A9,429
hollandaise sauce
L
lamtt 22
bmised lamb shanG 50
braised lamb with apr cots and
herb dump ngs 342
304 5
5 I 0 lndex
bake2l5
mushroom and bean pdt6 I 20
mushroom and courgette
lragne
127
35)
wth
mushrcoms 125
wild mushroom and sun-dried
tomato souffl6s 14
wild mushroom soup 87
mussels and clams wlth lemon
gr6s and coconut cream I 54
musels with white wine and
pasta
red
cheese
garlic 155
mu(ard 245,280-1,303
N
nectarines baked with almonds
and pistachio nuts 477
Nomandy coffee 504-5
North African spiced soup 90
linguine
48t,493,496
liver 48,324
M
mango and avocado salsa 2l I
mango chutney 493
maple 444,470-l
marinades 44 5
marmalade 7l
lYediterranean baked vegetables
382
lYediterranean duck with harissa
and saffron 264
lYediterranean leek and fsh soup
4t7,438, 47)
hzelnuts 383,474-5
peanuts 226, 283, 356
pistachios 128-9,477
savoury nut loaf 25
spiced pears with nut crumble
withtomatoes l13
4/6
304-5
moussaka
284
potato
chowder I I 5
field mushrooms with hzelnuts
383
B2-3
o
octopus and red w ne
okn)56
hew
89
equipment l4-15
onions 30, 204-5, 21 0, 265, 324,
362,4t7,430
cod with caramelized onlons
tB0
confrt of slow-cooked on ons
499
lish plaki 193
pem
cheese stuffed
50
pears I 22
355
pie 481
poached pears in red wine 440
spiced peare with nut crumble
476
sticky cofee and pear pudding
448 9
pe6
braised lettuce and peas wlth
mint 420
chicken md split pea koresh 233
chickper 242 3, 349, 352, 367,
318
paeila 200,
nuts
with cheese
croOtes 82
400-
pan haggerty 38 I
pancetra and broad bean risotto
327
pan frying 75
papaya and emon relish 497
papaya cooked with ginger 443
pappardelle with nbbil )37
parsnips and carrot cake 456 7
parsnips and chickpeas in garlic,
onion, chilli and ginger paste 352
parsnips and potatoes baked with
garlic and cream 386-7
pasta 33
wth rocket
llnguine
142
04-5
t44
broth
04-5
pork 23
Boston baked beans 29
Broilian pork and rice
cosercle 329
c6$ulet 266-7
lndex
cider-g
broth 89
hot and sour pork 290
ta ian pork sausage stew 292
Galic an
pe 481
pilaffwth saffron and pcked
795
pork r bs wlth g nger and chi
t47
por< tenderloin wth spinach
and Puy lent s 332 3
pot roast oin of pork with
apple 328
spicy chicken jamba aya 228
spicy pork cassercle wth dr ed
frut 295 7
weet-and sour pork stirfry 150
pot roast ng 54-5, 74
potage of lent ls 93
potatoes 52-3
baked monkfsh wth potatoes
and garlic 206
baked scalloped potatoes wth
feta cheese and olives 392
buchvheat nood es with
cabbage, potatoes and
cheese 406 7
c am, mushroom and potato
chowder I 5
corn and potato chowder 106
creamy anchog, and potato
bake 54
grlddle potatoes 425
lansson's temptat on 207
lY ddle Eastern roast amb and
potatoes 337
new potatoes and vegetab es
baked Turkish-style 388
new potatoes with thyme and
lemon 429
pan haggerty 38
pork and potato hot-pot 293
potato and sausage cassero e
294
potato gratin 428
potato, onion and garlic grat n
365
potalo wedges with tomato
and
salsa 37
potatoes and parsn ps baked
wth gar c and cream 386 7
potatoes baked wth fenne,
onions, garl c and saffron 430
potatoes baked with tomatoes
390
ch
poussins and
wa nuts 359
rice pudding 6 I
rlce wth dil and broad beans
roan254
roasted potatoes with gar c
and on ons 427
salmon ba<ed wth potatoes
and thyme 209
sausage, bacon and potato
casserole 334
seafood pie wth rosti topp ng
432
r sotto with chicken 259
rcasted squash with rce stuffng
384
Tosemary
369
R
rabbt 27
s
sabayon sauce 55
safFron mussels
andgarlc
155
on ons,
et 265 7
lYediterranean sausage and
pesto soup 0B
potato and sausage cmserole 294
sausage, bacon and potato
casseroLe 334
toad-ln-the-ho e 335
venison sausages wth red '
wine gravy 274
sea bass 210
sea bream with tomatoes 202
6-17
seafood chowder
Sev ie chicken 245
cassou
shel fish 29
bouilabasse 2
ch cken and prawn jamba aya
258
curry
58
fsh stew I BB
mxed fsh jambaaya 72
Ita ian
wlth emon
cream I 54
octopus and red wine icew I 89
prawns with ba<ed gar c and
roasted tomatoes 57
saffron mussels with whte wine
and gar c 155
7
seafoodchowderl
seafood paeL a 200
seafood p e wth rost topping
grass and coconut
945
seafood risotto 201
she
fsh tagine 96 7
177
65
l2
l3
42-3, 80 1 7
with butter and herbs
spaghettl
l4+5
fennel 74-5
reheat ng 5
relishes 496, 497
^-^^-"
P!YPg
143
spaghetti wth garlic and
spaghetti wth rccket pesto 404
Spanish potato and gar c soup
11
wth me and
lemon grass 366
brown rice
rce32
avgo emono 9
chowder l5
saffron
beans 360
t94-5
wth
00-
spces 35 7
fragrant Lamb curry with
cardamom sp ced rice 344-5
haddock with spicy Puy lentils
76
5 I 2 lndex
hot
lent I dhal
r82
spinach and
root vegetable
soup 95
spinach bra sed with sweet
potatoes 423
squash 493
roasted squash with rice stuffng
384
squid 29
irea< and kdney p e with mustard
8ra\4/
280
3 8-r9
couscous-duffed sweet peppers
361
vegetables 30
vegetables 34
cheese-topped
e;
vegelab
433
braised shoulder of lamo
pearl barley and baby
'ar
roai
baby
vegetables 385
T
tagliate e baked with mushrooms,
Gorgonzola and walnuts 403
tamarind chickpeas 367
tapioca pudding 439
tarragon chicken n cider 222 3
ierrines 59, 23 I 3 l, I 32 3
Thai fsh curry 184
toad-ln-the ho e 335
toffee sauce 45 I
tofu and vegelable Thal curry
5
tomatoes 363
pasta she s
cumn4l2-13
pak
fresh
N'lediterranean vegetab es
9
)48
193
tomato sauce 54
tarts 393
troutcanne on 167
truffade 390- |
tuna
169,
79
turkey 25
turkey and tomato hot pot 2 I 4
Tuscan pot roasted shou der of
amb 308 9
root vegetable
souP 95
sarce 177
sp
sauce 30
and
4t8
wth tomatoes
r cotta 405
borscht 92
cau Jlower wth tomatoes and
lish
vegetables 382
lYediterranean vegetab es
baked in a golden
batter 389
mixed vegetable soup 42
new potatoes and vegetables
baked Turkish stye 3BB
North Afdcan spiced soup 90
oven-roasted chicken wth
tomatoes 3
baked sard nes with caper and
tomato stuffng 208
baked sea bream with
tomatoes 202
cabbage,
lYediteranean baked
374
Genoese m nelcrone 88
guinea fowl and spring
vegetable stew 235
Italian farmhouse soup 03
nout 275
venison sausages with red wlne
grxy 274
Vermont baked maple
ctnatd 444
vine leaves, brased 38 9
w
white sauce 64
wine
44
veal
Y
yogun 376-1