Читать книгу My Kitchen - James Martin - Страница 3
Table of Contents
ОглавлениеSpring 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
Sliced Yorkshire ham with poached leeks and spring onions
Scotch eggs with curried salad cream
Orange cheesecake with roasted rhubarb
Crème caramel with strawberries
Pancakes with pistachio gremolata
Baked Alaska with elderflower meringue
Elderflower fritters with maple syrup
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
Grilled sardines with panzanella
Cold chicken breast with warm red onion and grape salad
Chicken with peach and watercress
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
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
Pumpkin soup with chestnut cream
Hazelnut-coated goat’s cheese with lemon and beetroot salad
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
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
Chunky vegetable soup with cheesy herb toasts
Leek and potato soup with smoked salmon and poached eggs
Onion soup with Lincolnshire Poacher
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
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
Caramelised pear and almond strudel
Caramelised quince and Cox apple tart
Christmas pudding ice cream with satsumas and caramel sauce
