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Aiden Byrne. Simple Beginnings: Beading
MADE IN GREAT BRITAIN
CONTENTS
FOREWORD BY TOM AIKENS
INTRODUCTION
Today’s British food scene
The making of a chef
Cooking at home
Chilled Beetroot Gazpacho with Vodka Jelly and Avocado Sorbet
White Onion and Parmesan Soup
Chestnut Soup with Foie Gras Ravioli
Chilled New Season Garlic and Almond Soup with Granny Smith Jelly
GROWING BABY SALADS IN WILTSHIRE
Richard Vine’s Nasturtium Salad with Pickled Cockles, Red Mullet and Capers
Watercress Soup with Poached Cod and Hen’s Egg
Tomato Confit and Braised Lettuce Tart with Braised Lettuce and Courgette Purée
Tomato and Peach Salad with Pine Nut Vinaigrette
Beetroot and Vodka Risotto
Parmesan Macaroni with Peas and Ricotta Gnocchi
Beetroot and Avocado Mousse with Yogurt Sorbet
David Adlard’s Potato Dauphinoise
Tarte Fine of Aubergines and Ceps
Asparagus Mayonnaise
Roasted Dublin Bay Prawns with Broccoli Purée and Ricotta Gnocchi
Roasted Scallops with Apple and Ginger Purée with Fennel Sauce
Scallops with Garlic and Lime Purée
Lobster with Morels and Tarragon Gnocchi
Smoked Eel and Apple Soup
Carpaccio of Mackerel with Pickled Vegetables and Fines Herbes
DIVING FOR SCALLOPS IN SCOTLAND
Buying Fish
White Chocolate and White Truffle Risotto with Pan-fried Scallops
Scallops Poached in Red Wine with Scallop Tripe and Avocado
John Dory with Red Pepper Crumb and Chorizo Risotto
Baked Cod with Red Pepper Crust and Aubergine Confit
Cod with Borlotti Beans and Vanilla
Crayfish with Rabbit and Peas
Dover Sole with Artichokes, Potato, Foie Gras and Chicken Liver
Roasted Skate with Poached Egg, Parsley Sauce and Capers
Sea Trout with Crab and Ginger Mousse, wrapped in Lettuce with Carrot and Lemon Grass Sauce
Halibut with Beetroot and Orange Salad
Poached Turbot with Truffle Cream, Chervil and Mushrooms
Carlingford Oysters Wrapped in Smoked Bacon with Avocado Purée and Red Wine Sauce
Roasted Turbot with New Potato and Blue Cheese Risotto and Red Wine Sauce
Roasted Monkfish with Pickled Yellow Peppers, Black Olives and Mussels
Sea Bass Stuffed with Crab, Basil Sauce and Watercress and Radish Salad
Red Mullet and Filo Tart with Black Olive and Basil
Sea Bream with Lemon Sauce, Crayfish and Sage Risotto
Chicken Breast with Lemon, Rosemary and Figs
Braised Chicken with Sourdough Bread and Potato Soup
Honey-smoked Duck with Truffled Goats’ Cheese Mousse
Potato and Chicken Cannelloni with Parmesan Cream
Chicken, Leek and Truffle Terrine
Roasted Smoked Foie Gras with Onion Mousse
Roasted Foie Gras with Fennel and Caramelized Pineapple
Black Forest Pigeon
Squab Pigeon with Pickled Cabbage and Sweet Garlic Butter Sauce
Warm Wood Pigeon Salad with Roasted Pumpkin and Sage
Breast of Mallard with Sweetened Chicory and Carrot Purée
Teal with Orange and Warm Prune Salad
Saddle of Hare with Autumn Vegetables and Hare Hotpot
Rump of Veal with Spaghetti and Spring Vegetables
DOWN ON THE FARM
Braised Veal Shin
Braised Oxtail Wrapped in Caul Fat with Braised Winter Vegetables
Veal Cutlets with Broad Beans and Girolle Mushrooms
Veal Fillet with Lobster, Apple Fondants and Jabugo Ham
Beef in Guinness with Watercress and Oysters
Beef Fillet with Parsley Risotto, Braised Snails and Red Wine Garlic
Salad of Beef Rib with Truffle Potatoes and Watercress Salad
Venison Baked in Bison Grass with Beetroot, Fig and Bitter Chocolate
Loin of Lamb with Curried Lambs’ Kidneys and Mangoes
Lamb Cutlets with Jersey Royals, Artichoke and Truffle
Lamb Sweetbreads, Tongue and Broad Bean Fricassee
Loin of Lamb with Green Olive and Celery Purée, Mussels and Cardamom
Pork Chop with Pear, Hawthorn and St George’s Mushrooms
Oak Roast Middle White Pork with Pumpkin Lasagne
Pork Rillette with Apple
Apple and Rosemary Mousse with Calvados Ice Cream
Baby Pear and Ginger Tart
Baked Apple Terrine with Cinnamon Mousse and Green Apple Sorbet
Iced Blackberry and Apple Parfait with Gin Sabayon and Warm Pancakes
Fig and Filo Tart with Burnt Honey Ice Cream and Caramelized Chocolate Tuile
Iced Pistachio Parfait, Basil Jelly, Parmesan Ice Cream and Black Olive Tuiles
THE PATISSERIE SECTION
Yogurt Jelly with Roasted Pineapple and Fennel Foam
Fromage Blanc Mousse with Pumpkin Custard and Lemon Verbena Ice Cream
Poached Rhubarb with Vanilla Macaroons and Homemade Yogurt
Banana and Peanut Crumble with Roasted Pineapple
Strawberries with Whisky Granite
Chocolate and Lime Savarin with Candied Ginger Ice Cream
Warm Pistachio Cake, Cherry Sorbet and Goats’ Cheese Mousse
Strawberry and Red Pepper
Malted Chocolate Mousse with Yogurt Sorbet and Hazelnut Sponge
Orange and Olive Oil Cake with Candied Celery
Warm Chestnut Cake with Chocolate Sorbet
Lime Cheesecake with Chilli Jelly and Mangoes
Strawberry Jelly with Wild Strawberry Sorbet and Basil Panna Cotta
Artichoke Cooking Liquor
Vegetable Stock
White Chicken Stock
Brown Chicken Stock
Crayfish Stock
Fish Stock
Lamb Stock
Veal Stock
Asparagus Purée
Lemon Purée
Watercress Purée
Green Olive and Celery Purée
Beetroot Purée
Béchamel Sauce
Potato Gnocchi
Pasta
Ricotta Gnocchi
Risotto Base
Mashed Potato
Shallot Confit
Tomato Confit
Sweet Red Pepper Vinaigrette
Orange Vinaigrette
Truffle Vinaigrette
Red Wine Sauce
Sweet Garlic Butter Sauce
Parmesan Cream Sauce
Truffle Cream Sauce
Red Pepper Crust
Red Pepper Crumbs
Chicken Mousse
Pigeon Sauce/Mousse
Chicken Liver Parfait
Crème Anglaise
Burnt Honey Ice Cream
Calvados Ice Cream
Candied Ginger Ice Cream
Palm Sugar Ice Cream
Chocolate Sorbet
Green Apple Sorbet
Lime and Ginger Sorbet
Orange Sorbet
Wild Strawberry Sorbet
Yogurt Sorbet
Cherry Sorbet
Index
Acknowledgements
