Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 10
A quick guide to what to eat by main ingredient
ОглавлениеFish
cod
Cod with Lemon, Tarragon and Crème Fraîche
crab
haddock
kippers
Grilled Kippers, Beetroot and Horseradish Mash
mackerel
Mackerel with Bulgur and Tomato
Smoked Mackerel and Green Beans
Smoked Mackerel with Peas and Edamame
mussels
Mussels with Clams and Chorizo
prawns
Prawns, Lemongrass and Coconut
salmon
Salmon with Roast Garlic and Cream
Soba Noodles, Salmon and Prawns
sardines
Sardines, Potatoes and Pine Kernels
squid
Couscous, Lemons, Almonds, Squid
Squid Stuffed with Judión Beans and Tomato
Meat
beef
Bresaola, Emmental and Pickled Cucumber Sandwich
Philly Cheese Steak with Tagliatelle
Slow-cooked Beef Pie with Celeriac Rösti Crust
Tomatoes, Charred Onions and Steak
chicken
Chicken, Asparagus and Avocado Sandwich
Chicken Breast with Smoked Cheese and Pancetta
Chicken Wings with Onion Umeboshi Chutney
Chicken with Soured Cream and Gherkins
Paprika, Mustard Chicken Goujons
Chicken, Sherry, Almonds Pot Roast
Ras el Hanout Chicken and Spelt
Spatchcock Chicken, Rocket, Couscous
duck
lamb
Lamb Cutlets with Mustard Seed
Lamb Shanks with Crushed Roots
Lamb with Yoghurt and Turmeric
Roast Lamb, Mustard and Crumbs
Spiced Sesame Lamb with Cucumber and Yoghurt
pork
Pork Belly, Pistachios and Figs
Quick Pork Ribs with Honey and Pomegranate Molasses
rabbit
bacon and pancetta
sausages and chorizo
Sausage Balls, Mustard Cream Sauce
Sausages, Mash and Tomato Gravy
Vegetables
Roots
Root Vegetable Patties with Spiced Tomato Sauce
beetroot
Beetroot and Fennel Slaw with Speck
Beetroot with Sausage and Rosemary
Roasted Beetroot and Tomato Spelt
carrots
Carrot, Black Beans and Coriander
Prawns, Noodles and Spring Carrots
jerusalem artichoke
parsnips
potatoes
Cauliflower-cheese Baked Potato
Potato Wedges with Gorgonzola Sauce
Potatoes with Hazelnuts and Egg
Potatoes with Spices and Spinach
turnips
Young Turnips with Mushrooms and Orzo
Greens
asparagus
Chicken, Asparagus and Noodle Broth
broccoli
Stir-fried Chicken with Cashews and Broccoli
cabbage
Stewed Red Cabbage with Blue Cheese and Apple
kale
leeks
Baked Red Mullet with Fennel and Leeks
Beans
broad beans
Gammon Steaks, Broad Beans and Mustard Seeds
Orecchiette with Ricotta and Broad Beans
peas
And all the rest
aubergines
courgettes
Courgettes with Bacon Gremolata
cucumbers
Cucumber, Fennel and Ricotta Salad
mushrooms
Onion and Mushroom Toad in the Hole
sweetcorn
Sweetcorn, Bacon and Parsley Salad
tomatoes
Summer Vegetables with Harissa and Couscous
Tomatoes, Cucumber and Anchovy
Tomatoes with an Anchovy Crumb Crust
Fruit
apples
bananas
figs
Fig and Goat’s Cheese Focaccia
mango
strawberries
Strawberry Mascarpone Brioche Toasts
raspberries
Pasta, beans and grains
beans and pulses
Sea Bass with Tarragon Flageolets
pasta
Smoked Salmon and Green Peppercorn Macaroni
rice
Eggs and cheese
eggs
mascarpone
mozzarella
Pancetta-crumbed Mozzarella Salad
ricotta
Spelt, Basil and Ricotta Cakes
Left overs
The Sunday Roast Pork Sandwich
Quiet, old-fashioned flavours for leftover ham hock