Читать книгу New Classics: Inspiring and delicious recipes to transform your home cooking - Marcus Wareing - Страница 5
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WATERMELON WITH PICKLED RIND, SALTED RICOTTA AND CORIANDER SALAD
KALE, TOASTED ALMOND AND FRIED SAGE SALAD
TOMATO, GOATS’ CHEESE AND BLACK OLIVE SALAD
ROASTED JERUSALEM ARTICHOKES WITH CONFIT LEMON AND A GARLIC AND PICKLED WALNUT DRESSING
SUPER-GREEN SOUP WITH RICOTTA DUMPLINGS
CELERIAC AND APPLE SOUP WITH SMOKED CRÈME FRAÎCHE
CHILLED SWEETCORN SOUP WITH AVOCADO SALSA, CHILLI AND BLACK SESAME SEEDS
BURRATA WITH ROMESCO SAUCE AND GRILLED PADRON PEPPERS
HONEY-BAKED FETA WITH LAVENDER, THYME AND RYE CRISPS
COURGETTE FLOWERS WITH RICOTTA AND SWEET BASIL SAUCE
SALT-BAKED PARSNIP AND HORSERADISH CRUMBLE
SALT-BAKED KABOCHA SQUASH, POMEGRANATE, RICOTTA AND MINT
TEMPURA FENNEL WITH FENNEL MARMALADE AND GARLIC AIOLI
TAGLIATELLE WITH BUTTERNUT SQUASH, HAZELNUTS AND CRISPY SAGE
COURGETTE, SPELT AND CUMIN FRITTERS
MUSHROOM ‘RAVIOLI’ WITH SHALLOT SAUCE AND GRILLED SPRING ONIONS
HERITAGE TOMATO, SESAME AND MISO TARTS
SPINACH, RICOTTA AND BASIL PESTO CANNELLONI
KABOCHA SQUASH, PARMESAN AND ROSEMARY TART
BRAISED TOFU WITH BUCKWHEAT, CAVALO NERO AND CAPERS
CAULIFLOWER BHAJIS WITH MANGO AND CORIANDER YOGHURT
AUBERGINE, FREEKEH AND CASHEW TAGINE
CARAMELISED CELERIAC, THYME AND HAZELNUT RISOTTO
ROASTED RED PEPPER, ROCKET, CASHEW AND FETA FLATBREADS
ROAST CHICKEN, SEMI-DRIED TOMATO, GRILLED GEM LETTUCE AND BASIL SALAD
GREEN BEAN, CRISPY BACON, SHALLOT AND ONION SEED SALAD
CHICKEN, BARLEY AND THYME SOUP
BACON AND SWEET POTATO SOUP WITH ALMOND BUTTER
BUTTER-POACHED CHICKEN WITH PEAS, BROAD BEANS AND GOATS’ CURD
CHICKEN LIVER PÂTÉ WITH GINGER AND LAPSANG SOUCHONG JELLY
ROSEMARY ROAST CHICKEN WITH BAKED FENNEL AND POTATOES
HANGER STEAK WITH SAUCE GRIBICHE AND CONFIT EGG YOLK
MISO-GLAZED CHICKEN THIGHS WITH STICKY RICE AND SESAME GREENS
CHICKEN, MUSTARD AND SPINACH COBBLER
CHICKEN, CASHEW AND BEANSPROUT STIR-FRY
CRISPY CHICKEN THIGHS WITH PEANUT AND COCONUT SAUCE AND PICKLED LETTUCE
CHICKEN WELLINGTONS WITH MUSTARD SAUCE
ROAST POUSSIN WITH MUSHROOMS, SWEETCORN AND TARRAGON
DUCK WITH TAMARIND SAUCE, CASHEW BUTTER, FREEKEH AND PICKLED PLUMS
CRISPY DUCK SALAD WITH PINK GRAPEFRUIT, CASHEW AND CORIANDER
PORK CHOPS WITH SALSA VERDE AND WHITE BEANS
PORK FILLET WITH PINE-NUT CRUMB AND CHARRED CABBAGE
CUMBERLAND SAUSAGE, ONION AND POTATO PIE
MACARONI CHEESE WITH BACON JAM
SLOW-COOKED PORK BELLY WITH BURNT PEAR AND NUTMEG
SPICED PORK AND PRAWN BROTH WITH SLOW-COOKED PORK BELLY
SMOKY PORK RIBS WITH BOURBON AND APPLE GLAZE
PORK SCHNITZEL WITH ’NDUJA AIOLI
SPICED LAMB KOFTA WITH BANANA CHUTNEY
WARM LAMB NECK AND MINTED PEA BAGUETTE
HARISSA-MARINATED LAMB WITH MINT CHUTNEY, PISTACHIOS AND YOGHURT DRESSING
LAMB CHOPS WITH ASPARAGUS, PARMESAN SAUCE AND MARJORAM
LAMB STEW WITH TARRAGON DUMPLINGS
LAMB RUMP WITH POLENTA AND ARTICHOKE SALAD
SLOW-COOKED LEG OF LAMB WITH GREEN OLIVE SALSA AND SPICED LEMON
FLASH-FRIED SIRLOIN STEAK AND BROCCOLI WITH SESAME AND CHILLI DRESSING
BRESAOLA, BLUE CHEESE AND HONEY PIZZA
HERB AND MOZZARELLA MEATBALL BAKE
RIB OF BEEF WITH RED WINE SAUCE, BONE MARROW AND YORKSHIRE PUDDINGS
LOIN OF VENISON WITH CREAMED SPROUTS AND JUNIPER SAUCE
PRAWN, SUGAR SNAP, KALE, PEANUT AND CORIANDER SALAD
CRAB WITH CHILLED TOMATO SOUP, LEMON AND PICKLED CUCUMBER
FISH SOUP WITH SEA BASS, MACKEREL AND PRAWNS
GRAVADLAX WITH GRAPEFRUIT AND CORIANDER
BROWN SHRIMPS, BROAD BEANS, FENNEL AND LEMON BRUSCHETTA
TUNA CRUDO WITH MISO, APPLE, LIME AND SAMPHIRE
GRILLED SCALLOPS WITH GREEN CHILLI AND CORIANDER SALSA, PEACH AND BUTTERMILK
ROSEMARY SMOKED MACKEREL WITH BAKED LEMON JAM, FENNEL AND CRÈME FRAÎCHE
HOT SMOKED SALMON EGGS BENEDICT
SEARED TUNA WITH LYONNAISE ONIONS, PINE NUTS AND PICKLED CARROTS
COD GOUJONS WITH PARMESAN CRUMB AND TARTARE SAUCE
ROAST HALIBUT WITH MUSHROOM VELOUTÉ AND THYME PESTO
SEAFOOD GRATIN WITH TOMATO AND BASIL
SZECHUAN-SPICED SEA BREAM WITH RADISH SLAW
PAN-FRIED POLLOCK WITH CAPERS, ARTICHOKES AND BROWN BUTTER
BAKED SEA BASS WITH SESAME AND LEMON GRASS
SALMON WITH BEETROOT AIOLI AND WATERCRESS SALAD
SALT-AND-PEPPER PLAICE WITH KIMCHI
ROASTED POLLOCK WITH MISO BUTTER, NORI AND BOULANGÈRE POTATOES
HOT SMOKED SALMON, ORZO, CRÈME FRAÎCHE AND DILL SALAD
CHARGRILLED SQUID WITH COURGETTES, WHITE BEANS AND LEMON DRESSING
LOBSTER WITH YUZU EMULSION, SAFFRON SPÄETZLE AND FRESH PEAS
APRICOT, ALMOND AND EARL GREY TART
DARK CHOCOLATE ORANGE TARTS WITH NEGRONI CREAM
POACHED PEACHES WITH OAT CRUMB AND RICOTTA
STRAWBERRIES, SMOKED MASCARPONE AND SHORTBREAD
RHUBARB BAKLAVA WITH BURNT HONEY
STONE FRUIT SALAD WITH CHAMOMILE AND LIME GRANITA
GOOSEBERRY POSSET WITH ROSEMARY AND ALMOND CAKES
MANGO, PASSION FRUIT AND MINT PAVLOVA
ESPRESSO AND CHOCOLATE BAKED ALASKA
PINEAPPLE UPSIDE-DOWN CAKES WITH RUM CREAM
BANANA AND COCONUT CAKE WITH CARAMELISED BANANA COCONUT ICE CREAM
WARM SPICED COURGETTE CAKE WITH ANISE CARAMEL
DATE AND ORANGE BLOSSOM BRIOCHE
CARAMELISED ONION, ROSEMARY AND PARMESAN BAPS
FERMENTED BARLEY AND ALE BREAD
GLUTEN-FREE PUMPKIN-SEED BREAD
MARMITE, ONION AND CHEDDAR BREAD
COURGETTE, TARRAGON AND CHEESE SCONES
OAT, MACADAMIA AND APRICOT COOKIES
BUTTERMILK AND GOLDEN SYRUP SCONES
SALTED CARAMEL AND MILK CHOCOLATE POPCORN BARS
CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE
ESPRESSO, WHITE CHOCOLATE AND WALNUT CAKE
