Gordon Ramsay’s Great British Pub Food
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Gordon Ramsay. Gordon Ramsay’s Great British Pub Food
Gordon Ramsay’s Great British Pub Food. Gordon Ramsay Mark Sargeant
Cook’s notes
Table of Contents
Introduction
BAR FOOD
Pint of prawns with mayo. SERVES 4
MAYONNAISE
Oysters with shallot vinegar. SERVES 4
TO SERVE
Devilled whitebait. SERVES 4-6
TO SERVE
Scotch eggs. MAKES 8
TO ASSEMBLE
TO SERVE
Spiced nuts. SERVES 6-8
Homemade pork scratchings. SERVES 4-6
Angels and devils. on horseback. SERVES 4. ANGELS
DEVILS
Pan haggerty. SERVES 4
Old-fashioned pork pies. MAKES 8. HOT WATER CRUST PASTRY
FILLING
Homemade crisps. SERVES 4
Pickled quail’s eggs. SERVES 4-6
Wild boar sausage rolls. SERVES 6
SAVOURIES WITH TOAST
Scotch woodcock. SERVES 4
Creamed haddock and pickled walnuts on toast. SERVES 4
Anchovies on toast with poached egg and spinach. SERVES 4
St. George’s mushrooms on toast. SERVES 4
Soft herring roes on toast. SERVES 4
Potted duck. SERVES 4–6
TO SERVE
Potted crab. SERVES 4–6
TO SERVE
Potted shrimps with toast. SERVES 6
TO SERVE
Potted hough. SERVES 4
TO SERVE
Devilled kidneys on toast. SERVES 4
DEVIL SAUCE
TO SERVE
Sardines and tomatoes on toast. SERVES 4
Roasted bone marrow with caper and herb dressing. SERVES 4
CAPER AND HERB DRESSING
TO SERVE
Welsh rabbit. SERVES 4–6
SOUPS AND BROTHS
Cock-a-leekie soup. SERVES 6–8
Chilled minted pea soup. SERVES 4
White onion and cheddar soup. SERVES 4
Roasted tomato and marrow soup. SERVES 4
London particular. SERVES 4-6
CROÛTONS
TO GARNISH
Fennel and roasted red pepper soup. SERVES 4
Mulligatawny. SERVES 4
TO SERVE
Cullen skink. SERVES 4-6
Potato, bacon and oyster soup. SERVES 4
Welsh mutton broth. SERVES 8
Hodge podge soup. SERVES 6-8
STARTERS
Mussels and bacon cooked in cider. SERVES 4
Beetroot salad with grapefruit and goat’s cheese. SERVES 4
Prawn cocktail. SERVES 4
COCKTAIL SAUCE
Fried sprats with smoked paprika. SERVES 6
TO SERVE
Chicory, walnut and stilton salad. SERVES 4
DRESSING
Chicken liver pâté. SERVES 4
TO SEAL
TO SERVE
Salad of black pudding with poached egg. SERVES 4
Pressed ox tongue with lamb’s lettuce salad. SERVES 4
SALAD
TO SERVE
CATCH OF THE DAY
Hake in beer batter. with mushy peas. SERVES 4
MUSHY PEAS
TO SERVE
Dover sole with brown butter. and grapes. SERVES 4
Crab cakes with mayonnaise. SERVES 6
TO SERVE
Seafood salad. SERVES 4-6
DRESSING
Salmon steaks with. brown shrimps, capers and parsley. SERVES 4
Cod with clams and smoked bacon. SERVES 4
Grilled kippers. SERVES 4
GRILLED TOMATOES
TO SERVE
Baked stuffed herrings. SERVES 4
STUFFING
TO SERVE
Baked bream fillets. with fennel and orange. SERVES 4
Rainbow trout with sorrel and capers. SERVES 4
SAUCE
TO SERVE
Stewed eel. SERVES 4
Grilled lemon sole. with tartare sauce. SERVES 4
TARTARE SAUCE
TO SERVE
Somerset fish casserole. SERVES 4
PIES AND SAVOVRY TARTS
Asparagus and spring onion tart. SERVES 6
Smoked salmon and watercress tart. SERVES 6
Beef cobbler
SERVES 4-6
SCONE TOPPING
Cottage pie with Guinness. SERVES 6-7
Huntingdon fidget pie. SERVES 4–6
Chicken and smoked bacon pie. SERVES 4–6
Cornish pasties. MAKES 4 LARGE PASTIES (TO SERVE 8)
Steak and kidney pie. SERVES 4
Bosworth goat’s cheese tart. SERVES 6–8
Montgomery cheddar and potato pie. SERVES 4
Tomato, goat’s cheese and herb tart. SERVES 4–6
COMFORT FOOD
Toad-in-the-hole. SERVES 4
ONION GRAVY
Pig’s liver faggots braised in ale
SERVES 6
GRAVY
Black country beef stew. SERVES 4
Smoked ham hock with pease pudding. SERVES 4
PEASE PUDDING
Rabbit hotpot with perry. SERVES 4–6
Mutton with parsley and caper sauce. SERVES 6
PARSLEY AND CAPER SAUCE
Sausages with mustard mash and sweet and sour peppers. SERVES 4
MUSTARD MASH
SWEET AND SOUR PEPPERS
Pork cheeks in spices and bashed neeps. SERVES 4–6
BASHED NEEPS
Venison stew. SERVES 4
Lancashire hotpot. SERVES 4–6
Honeyed pork stew. SERVES 4–6
Cider braised ham. SERVES 8
GLAZE
Beef cheeks braised in stout with dumplings. SERVES 4
DUMPLINGS
Braised neck of lamb with turnips. SERVES 4
GRILLS AND SAUTES
Gammon steak with. pineapple and fried duck egg. SERVES 4
Marinated chicken with. minted broad beans and peas. SERVES 4
HERB BUTTER
BROAD BEANS AND PEAS
Barnsley chop. with kidneys. SERVES 4
Lamb steak with redcurrant sauce. SERVES 4
REDCURRANT SAUCE
Citrus spatchcocked. quail with sautéed potatoes. SERVES 4
CITRUS DRESSING
SAUTÉED POTATOES
Veal escalope. with asparagus and mushrooms. SERVES 4
Rib-eye steak. with chips and sauce choron. SERVES 4
CHIPS
SAUCE CHORON
Sirloin steak with green. peppercorn sauce. SERVES 4
Liver, bacon and. caramelized onions. SERVES 4
Pork chop. with champ. SERVES 4
CHAMP
WEEKEND ROASTS
Roast lamb with rosemary, garlic and anchovies. SERVES 4-6
Crispy pork belly with. roasted vegetables. SERVES 4-6
Roast duck with orchard stuffing. SERVES 4
ORCHARD STUFFING
TO GARNISH
Slow roast pork. with apple and lavender sauce. SERVES 6-8
APPLE AND LAVENDER SAUCE
Roast partridge. with braised red cabbage. SERVES 4
BRAISED RED CABBAGE
Roast chicken with gravy. and bread sauce. SERVES 4
BREAD SAUCE
Roast grouse with. Madeira sauce. SERVES 4
MADEIRA SAUCE
TO SERVE
Christmas roast. turkey infused with truffles. SERVES 8-10
MUSHROOM STUFFING
GIBLET GRAVY
Roast saddle of venison. with poached kumquats. SERVES 8
POACHED KUMQUATS
Roast beef with red wine gravy. SERVES 4-6
TO SERVE
PUDDINGS
Clementine cakes. with cranberry sauce. MAKES 6–7
CRANBERRY SAUCE
TO SERVE
Hot chocolate. fondants. SERVES 6
TO SERVE
Plum fool. SERVES 6–7
Treacle tart. SERVES 8
TO SERVE
Rice pudding with. poached rhubarb and ginger. SERVES 4. RICE PUDDING
POACHED RHUBARB
Summer pudding. SERVES 6
TO SERVE
Jam roly poly. SERVES 4–6
TO SERVE
Manchester tart. SERVES 4–6
Apple charlotte. SERVES 6–8
TO SERVE
Pimm’s jellies. SERVES 4–5
TO SERVE
Sussex pond pudding. SERVES 4. SUET PASTRY
LEMON FILLING
TO SERVE
London syllabub. SERVES 4–6
TO SERVE
Sherry trifle. SERVES 8–10
CUSTARD
Gypsy tart. SERVES 8
TO SERVE
Queen of puddings. SERVES 6–8
Pears poached in perry. SERVES 4
TO SERVE
Strawberry tart. SERVES 4–6
BASICS. Chicken stock. MAKES ABOUT 1.5 LITRES
Vegetable stock. MAKES ABOUT 1.5 LITRES
Court bouillon. MAKES ABOUT 1.5 LITRES
Beef or veal stock. MAKES ABOUT 1.5 LITRES
Fish stock. MAKES ABOUT 1 LITRE
Lamb stock. MAKES ABOUT 1.2 LITRES
Mayonnaise. MAKES ABOUT 600ML
Lemon and tarragon hollandaise. MAKES ABOUT 100ML
Red onion marmalade. MAKES 250ML
Roast potatoes. SERVES 4–6
Yorkshire puddings. MAKES 6 LARGE PUDDINGS
Shortcrust pastry. MAKES ABOUT 350G
Sweet flan pastry. MAKES ABOUT 500G
Custard. MAKES ABOUT 600ML
Pastry cream. MAKES ABOUT 650ML
Index
Copyright
About the Publisher
Отрывок из книги
Food Mark Sargeant Text Emily Quah
1 tsp is equivalent to 5ml; 1 tbsp is equivalent to 15ml.
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3 large onions
100g strong cheddar
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