My Kitchen

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James Martin. My Kitchen

My Kitchen. James Martin

Table of Contents

Introduction

Spring

Spring onion potato cakes with fried duck eggs

Cream of Jerusalem artichoke soup with bacon

Frisée, radish and orange salad

Bibb lettuce salad with radishes

Montgomery cheese balls with rosemary

Seared sea bass with blood orange and spring onion salad

Dill-marinated salmon with lime and rhubarb salad

Grilled halibut with champ and lemon caper butter

Mackerel with caramelised radishes

Cod with clams, curly kale and wild garlic

Trout with green beans and almonds

Wok-fried chicken with ginger, chilli and wild garlic

Sautéed chicken livers and mushrooms on toast

Rack of lamb with vegetable broth

Lamb, mint and Little Gem salad

Côte de boeuf with watercress and black beer mustard

Black beer mustard

Juniper-pickled cucumbers

Sliced Yorkshire ham with poached leeks and spring onions

Scotch eggs with curried salad cream

Pressed ham terrine

Rhubarb and ginger syllabub

Orange cheesecake with roasted rhubarb

Crème caramel with strawberries

Pancakes with pistachio gremolata

Baked Alaska with elderflower meringue

Elderflower fritters with maple syrup

Elderflower and lemon cordial

Summer

Pea soup with Little Gem and marjoram

Sweetcorn soup with crab and basil cream

Deep-fried tomato fritters with red onion salad

Tomato, basil and mozzarella pizzas

Slow-roasted tomatoes with Worcestershire sauce

Soused herrings with red chilli and chive cream

Smoked haddock, globe artichoke and lemon risotto

Scallop and squid salad with fennel and rocket

Spicy crab linguini

Grilled sardines with panzanella

Classic chicken chasseur

Sticky chicken wings

Cold chicken breast with warm red onion and grape salad

Chicken with peach and watercress

Beef and fennel koftas

Lemon and rosemary lamb with tahini aubergines

Marinated loin of lamb with warm figs, coriander and honey

Potted salt beef with gherkins

Spatchcock duck with spicy tamarind glaze

Chargrilled rabbit loin with sweetcorn and chilli relish

Pork spare ribs with coleslaw, star anise and whisky glaze

Pan-fried pork fillet with smoky tomato sauce

Poached cherries with almond glaze

Black cherry brownies

Eggy croissants with fresh raspberries and zabaglione

Oven-roasted apricots with honey madeleines

Lemon verbena cake with strawberries and cream

Teacakes with warm strawberries and clotted cream

Spiced redcurrant jelly

Sweet and sour pickled plums

Autumn

Pumpkin soup with chestnut cream

Hazelnut-coated goat’s cheese with lemon and beetroot salad

Cromer crab toastie

Scrambled duck eggs with crispy bacon and watercress

Marinated mackerel with horseradish and crusty bread

Pan-fried lemon sole with clams, coriander and tomato

Herb-crusted cod with spicy cauliflower cheese

Smoked haddock, leek and mascarpone tart

Salmon and pumpkin risotto

Pot-roasted chicken with pumpkin, sage and star anise

Pan-fried chicken with Waldorf salad

Fillet of beef with beetroot and parsley

Rib-eye steak with stick fries and Chateaubriand sauce

Pan-fried calf’s liver with cider-battered onion rings

Roasted grouse with potato, celeriac and parsnip rosti

Roast duck breast with sherry vinegar plums

Rabbit casserole with white wine and grapes

Venison with parsnip purée and roast beets

Pheasant breasts with onion purée and sautéed greens

Pork escalopes with wild mushrooms, juniper and mash

Swiss-style hazelnut meringues with coffee cream

Welsh cakes with poached pears

Baked custard tart with mulled spiced plums

Damson clafoutis

Pistachio coffee cake

Sloe jam

Winter

Chunky vegetable soup with cheesy herb toasts

Leek and potato soup with smoked salmon and poached eggs

Onion soup with Lincolnshire Poacher

Gnocchi with winter pesto

Scallops with black pudding and apple puree

Spicy mussels with coconut and lime

Deep-fried cod cheeks in beer batter

Pigeon with fried green cabbage and almonds

Roast turkey with Guinness glaze

Breaded turkey with spinach, walnuts and honeyed parsnips

Beef fillet with bacon, cep purée and Jerusalem artichokes

Braised oxtail with beer and red wine

Beef and shallot hotpot

Sliced duck breast with winter stir-fry

Honey-glazed quail with beetroot, apple and hazelnut salad

Breaded pork chops with celeriac purée and herb spätzle

Pork loin with sherry-roasted parsnips and chestnuts

Mango, coriander and apple chutney

Spiced apple chutney

Caramelised pear and almond strudel

Caramelised quince and Cox apple tart

Christmas pudding ice cream with satsumas and caramel sauce

Four-minute figgy pudding with custard

Hot spiced cranberry punch

Stocks, sauces and dressings

French dressing

Vinaigrette

Mint sauce

Creamed horseradish

Mayonnaise

Quick Hollandaise sauce

Tartar sauce

Chicken stock

Fish stock

Vegetable stock

Supplier list. Fish

Meat

Vegetables

Deli, Bakery & Dairy

Acknowledgements

Index

Copyright

About the Publisher

Отрывок из книги

Cover Page

Title Page

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Hazelnut-coated goat’s cheese with lemon and beetroot salad

Cromer crab toastie

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