Kitchen Memories

Оглавление

Lucy Boyd. Kitchen Memories

INTRODUCTION

SKIP PHOTOGRAPHS. PICTURE SECTION

SPRING

BROAD BEANS AND PEAS ON TOAST WITH PARMESAN, ROCKET AND A POACHED EGG

FOR 4

PENNE WITH BRAISED ARTICHOKES AND PANCETTA

FOR 4

LAMB CUTLETS SCOTTADITO

FOR 4

AN EARLY SPRING SALAD OF SEA KALE WITH VIOLA FLOWERS, ORANGE, PURSLANE AND MAYONNAISE

FOR 4

LEMONY CHICKEN WITH FRESH CORIANDER

SERVES 4

SPICED BASMATI RICE. FOR 4 (GENEROUSLY)

FOR THE GARAM MASALA

GUINEA FOWL WITH PROSCIUTTO, MASCARPONE AND LEMON

FOR 4

BROAD BEANS AND MINT. FOR 4

BROAD-LEAVED ROCKET

COOKING WITH ROSE

CAMONE TOMATO, COPPA DI PARMA AND RICOTTA SALAD

FOR 4

RABBIT STEW

FOR 4

EARLY MARCH

FLATTENED CHICKEN WITH HERBS AND LEMON

FOR 4

BROAD BEAN SALAD

FOR 4

ROSE’S ORIGINAL CRÊPE RECIPE THAT SHE BROUGHT BACK FROM PARIS IN THE ‘70S

MAKES 10–12 PANCAKES

FOR THE PANCAKES/CRÊPES

FOR FRYING

SPRING MINESTRONE

FOR 6

SEA BASS WITH PORCINI AND SPRING GREENS

FOR 4

SLOW-ROASTED SHOULDER OF LAMB WITH PEAS AND BROAD BEANS

FOR 4

POTATO GRATIN WITH PARMESAN. FOR 4

UGLY BISCUITS … BRUTTI MA BUONI; UGLY BUT GOOD

FOR ABOUT 30 BISCUITS

EDIBLE FLOWERS

RECIPE FOR A PLATE OF FRIED FLOWERS AND BUDS – ARTICHOKES, CAPERS AND BORAGE. FOR 4

FOR THE BATTER

PETERSHAM

PENNE CARBONARA WITH ASPARAGUS

FOR 4

FERGUS AND THE TRIP TO THE ISLE OF BUTE

LANGOUSTINES WITH MINER’S LETTUCE (WINTER PURSLANE), MAYONNAISE AND SWEET MARJORAM

FOR 4

BRAISED SPINACH

FOR 4

DEVILLED CRAB

FOR 4

ASPARAGUS TART

FOR 6–8 FOR THE PASTRY CASE

FOR THE FILLING

ROASTED ASPARAGUS WITH TOMATOES, BOTTARGA AND PARMESAN

FOR 4

RAW ARTICHOKES WITH PARMESAN AND EXTRA-VIRGIN OLIVE OIL

FOR 4 AS A STARTER OR MID-MORNING SNACK

SUMMER

WILD CICORIA AND VEAL LASAGNE

FOR 4 GENEROUSLY

FOR THE BÉCHAMEL SAUCE

VEAL SWEETBREADS, ARTICHOKES, CAPERS AND LEMON

FOR 4

FRIED RISOTTO BALLS WITH MOZZARELLA (ARANCINI)

FOR 4–6 AS A STARTER, OR TO GO WITH DRINKS MAKES ABOUT 18 BALLS

FRESH TOMATO SAUCE

SUMMER BEETROOTS AND TOMATOES

SEARED FILLET OF BEEF WITH ROASTED BEETROOTS, TOMATOES AND HORSERADISH CRÈME FRAÎCHE

FOR 4

FOR THE CRÈME FRAÎCHE AND HORSERADISH

SAUTÉED CHICKEN LIVERS

FOR 4

PEAS, SPINACH AND GREEN BEANS WITH BABY ONIONS

FOR 4

ROASTED AUBERGINES WITH FRESH OREGANO

FOR 6

GUACAMOLE

FOR 4

GRILLED WHOLE BUTTERFLIED LEG OF LAMB

FOR 6

FOR THE MARINADE

GREEK YOGHURT WITH CUCUMBER AND MINT. SERVE WITH THE GRILLED WHOLE BUTTERFLIED LEG OF LAMB see here

EATING STEAK

STEAK WITH SALT, PEPPER AND A SQUEEZE OF LEMON

FOR 4

CHOPPED CICORIA. FOR 4

HAY-ON-WYE

RIBOLLITA

FOR 4

SPINACH TORTE

FOR 4–6 AS A MAIN COURSE

SEA BASS SALAD WITH GOLDEN BEETROOTS AND BASIL MAYONNAISE

FOR 4, BUT INCREASE THE QUANTITIES DEPENDING ON HOW MUCH SEA BASS YOU HAVE LEFT OVER

FOR THE MAYONNAISE

ROSE

SUMMER GIROLLES, VEAL LOIN AND ROCKET

FOR 4

PAN-FRIED SQUID, TOMATOES, PARSLEY, LEMON AND CRÉME FRAÎCHE

FOR 4

EATING THE FIRST PEACH AT PETERSHAM

PEACHES AND CREAM ICE CREAM

FOR 6

BRAISED COURGETTES WITH MINT, FETA, TOMATOES, BRUSCHETTA AND ROCKET

FOR 4

RASPBERRY AND HAZELNUT MERINGUE CAKE

FOR 6. FOR THE HAZELNUT MERINGUE

FOR THE FILLING AND TOP

LUNCH FROM THE PETERSHAM KITCHEN GARDEN

FRIED COURGETTE FLOWERS IN BATTER

FOR 4 (SERVE WITH PRE-DINNER DRINKS)

FOR THE BATTER

RISOTTO WITH COURGETTES AND THEIR FLOWERS

FOR 4

APRICOT FOOL

FOR 4

CICORIA, MOZZARELLA AND TOMATOES WITH MARINATED SALTED ANCHOVIES

FOR 4

TAGLIOLINI WITH CLAMS AND COURGETTE FLOWERS

FOR 4

GRILLED MONKFISH, CANNELLINI BEANS WITH PEPPERS, CHILLI AND ROASTED TOMATOES

FOR 4

GRILLED TUNA WITH PEAS, COURGETTES, RED CHILLI AND ROCKET

FOR 4

MULBERRY SORBET

FOR 4

ROASTED SUMMER BEETROOTS WITH BAKED RICOTTA AND HERBS

FOR 4

TUNA CARPACCIO, CHILLI, MARJORAM AND LEMON

FOR 4

ASPARAGUS AND PEAS BRAISED WITH YELLOW WAXY POTATOES, BASIL AND MINT

FOR 4

QUAIL WITH BROAD BEANS AND LENTILS

FOR 4

BROAD BEANS WITH POTATOES, PANCETTA AND MINT

FOR 4

AUTUMN

TEAL, THYME, TOMATOES, ONION SQUASH AND FENNEL

FOR 4

GIROLLES WITH POACHED EGG ON TOAST, LEMON AND ROCKET

FOR 4

PHEASANT WITH CARROTS, CELERY, PANCETTA AND SAGE

FOR 4

CHARD BAKED WITH CRÉME FRAÎCHE

FOR 4

POACHED CHICKEN AND ROASTED VEGETABLES WITH COUSCOUS

FOR 4

WHOLE BAKED WILD SEA BASS WITH OREGANO AND LENTILS WITH TOMATOES

FOR 4

POTATOES WITH ROSEMARY AND GARLIC

FOR 2

RICOTTA FRITTERS

MAKES 12

ROASTED BUFFALO MOZZARELLA AND TREVISO WITH PORCINI BRUSCHETTA

FOR 4

CHICKEN WITH CUMIN, LEMON, GARLIC AND DRIED CHILLI

FOR 4

BRAISED CHICORY

FOR 4

PORCINI

PORCINI ON TOAST

FOR 4, A QUICK APPETISER

BAKED FIGS WITH GRAPPA AND HONEY

FOR 4

HAZELNUT TART WITH BLACKBERRIES

FOR 8–10. FOR THE PASTRY

FOR THE FILLING

PARTRIDGE ROASTED WITH FIGS

FOR 4

CARDOONS BAKED WITH CREAM AND PARMESAN

FOR 4–6. FOR THE CARDOON GRATIN

FRIED PIZZA

FOR 8 SMALL PIZZAS, ABOUT 20CM ACROSS

TOPPINGS FOR AUTUMN / WINTER. FOR 4 PIZZAS

TOPPINGS FOR SUMMER. FOR 4 PIZZAS

FOR 4 PIZZAS

SLOW-COOKED BEEF STEW WITH WINE

FOR 4

SOFT-LEAVED SALAD. FOR 4

FOR THE DRESSING

BROWN SHRIMP SPAGHETTI

FOR 2

WALNUT AND BANANA CAKE

CHOCOLATE AND ALMOND CAKE

FOR 6–8

FOR THE CHOCOLATE ICING (OPTIONAL)

WINTER

ORANGE AND FENNEL SALAD

FOR 4

OSSO BUCCO MILANESE

FOR 4. FOR THE OSSO BUCCO

FOR THE RISOTTO MILANESE

SEA KALE WITH FRESH CRAB AND MAYONNAISE

FOR 4

POTATOES, FENNEL AND DRIED PORCINI

FOR 4

ARRABIATA – TINNED TOMATO SAUCE WITH CHILLI

SPAGHETTI IN THE BAG WITH PRAWNS

FOR 4

FOR THE ARRABIATA SAUCE

FROZEN PEAS IN WINTER

PUNTARELLE WITH BAGNA CAUDA

FOR 4

ITALY

FISH STEW WITH RED MULLET

FOR 4

CHICKPEAS AND TOMATOES WITH PARSLEY

FOR 4

GRILLED RADICCHIO AND FENNEL WITH BRAISED ARTICHOKES, BUFFALO RICOTTA, MARJORAM AND CHILLI

FOR 4

HALIBUT ROASTED WITH THYME, CAPERS AND BORLOTTI BEANS

FOR 4

CAVOLO NERO

BRAISED CAVOLO NERO

FOR 4

WINTER SOUP OF CAVOLO NERO, DRIED PORCINI AND BORLOTTI BEANS

FOR 6

WINTER VEGETABLES WITH BAROLO BAGNA CAUDA

FOR 4

FOR THE BAGNA CAUDA

ROAST CHICKEN WITH DRIED PORCINI, LEEKS AND WHITE WINE … RETURNING TO AN EMPTY CUPBOARD

FOR 4

PASTA WITH ANCHOVY AND PURPLE SPROUTING BROCCOLI

FOR 4 AS A STARTER OR LIGHT MEAL

CIMA DI RAPA PREPARATION

GRILLED VEAL TAGLIATA WITH LEMON, WAXY BOILED POTATOES AND CIMA DI RAPA, WITH ANCHOVY SAUCE

FOR 4

SQUAB PIGEON ROASTED WITH THYME AND CHIANTI WITH MOSTARDA DI CREMONA

FOR 4

ROASTED CELERIAC

FOR 4

CICORIA WITH WET POLENTA, SCALLOPS AND ROASTED CHILLI

FOR 4

LOIN OF PORK ROASTED WITH FENNEL SEED, GARLIC AND ROSEMARY

FOR 4

ARTICHOKES WITH BAKED LITTLE GEM, GOAT’S CHEESE AND SPECK

FOR 4

HOT FRIED FINGERS WITH MOZZARELLA AND PROSCIUTTO

FOR 4

ORANGE AND ALMOND CAKE

SERVES 6–8. FOR THE CAKE

FOR THE SYRUP

TIRAMISU

FOR 6–8

SIMON HOPKINSON’S CHOCOLATE POTS

FOR 4

BREAKFAST. BREAKFAST MUSINGS

BREAKFAST PANCAKES

MAKES 10–12 PANCAKES

DAVID’S SAMBAL … FOR BREAKFAST

FOR 4 AS PART OF A LARGER BREAKFAST, OR FOR 2 ON ITS OWN

SALTED ANCHOVIES ON TOAST WITH TOMATOES

FOR 4

COOK’S NOTES

BASIC RISOTTO

CHICKEN STOCK

HOW TO COOK FRESH BORLOTTI OR CANNELLINI BEANS:

HOW TO COOK DRIED BORLOTTI AND CANNELLINI BEANS, OR CHICKPEAS:

HOW TO USE TINS OF BORLOTTI AND CANNELLINI BEANS:

LIST OF SUPPLIERS

List of Recipes

ACKNOWLEDGMENTS

Отрывок из книги

TO DAISY,

ALEXANDRA AND MIA.

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Heat the olive oil in a frying pan and add the pancetta. As it starts to colour, add the garlic slivers and the crushed chillies. When the garlic turns golden, add the broad beans and mint and toss all the ingredients together.

To make a dressing, combine the extra-virgin olive oil with the juice of half a lemon in a small bowl, then season with a small amount of salt (both the pancetta and feta are salty) and pepper.

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