Easy Gourmet Dishes with Brian Binns
Описание книги
Brian Binns won the Sunday Times competition for the Best Amateur Cook in Great Britain in 1975, and obviously in the opinion of his judgers who included Caroline Conran , a food writer, chef Michel Bourdin , and Michael Smith , a food historian, deservedly so. At the time he was a senior executive with a large national bakery group. Since then Brian has travelled throughout Europe, Russia and India, imparting his knowledge and simultaneously gaining experience of international cuisine. In the year 2000, he “retired “to live in Kyrenia, North Cyprus, where he writes for the local media and carries out consultancy work. He is a man with a great eye for detail. His recipes which he has devoted many hours to perfecting are characterised by useful Technical Tips and Personal Ploys, gems which few cooks are prepared to part with, jealously guarding their secrets – but not so with Brian who willingly shares his wealth of experience with devotees of his favourite past time. The recipes in this book are some of his favourites and the result of his love and passion for food and enjoyable eating.
Оглавление
Brian Binns. Easy Gourmet Dishes with Brian Binns
Starters
Crispy Prawn Fingers
Aubergine Layer with Feta, Tomato and Basil
Cheese and Onion Tartalets
Tartare of Salmon with Cucumber
Potatoes Bravos
Matar Panir or Peas with Cheese
Salmon and Potato Cakes
Soups
Egyptian Lamb, Lemon and Mint soup
Roasted Red Pepper and Black Olive Soup
Potato and Garlic Soup
Cyprus Paprika and Vegetable Soup
Lebanese Almond Soup
French Onion Soup
Main courses
Fish in a Paper Bag
Fillet Steak in a Covered Pot
Cottage Pie with Potato and Pepper Topping
Chicken with Mushrooms
Meat Ball Curry
Casserole of Pork with Vermouth
Spinach and Cheese Pie (Spanakopita)
Chicken with Garlic
Rendang
Oxtail, Spanish Style
Shoulder of Lamb with Garlic, Rosemary and Potato
Tomato Stuffed Peppers
Puddings
Carrot Cake
Madelines
Boozy Bananas
Eccles Cakes or Fingers
Caramelised Pear Tart
Pears in Red Wine with Crème Fromage
Plum Tart with Almond Cream
Bread and Butter Pudding with Apple
Meringues
Linzer Torten
Baked Lemon Cheese Cake
Appendix
Отрывок из книги
1. Mix the pork, scampi, sherry, coriander and the white of one egg together, blend to a smooth paste. Season to taste.
2. Mix the remaining egg white with the corn flour and spread this onto one side of the bread, then spread the scampi mixture evenly to cover.
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Tomato coulis or sauce 50 g
Good ketchup mixed with a little tomato puree works quite well.
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