Читать книгу How To Make Good Food Go Further: Recipes and Tips from The New English Kitchen - Rose Prince - Страница 40

Melted cheese – Try some of the new British and Irish cheeses as well as traditional farmhouse Cheddar and Double Gloucester. Lord of the Hundreds is used often in this book – a hard ewe’s milk cheese that melts to a tart, white cream. Other good melting cheeses include Saval, Malvern and Coolea, plus the obvious European mountain cheeses, Gruyère, Cantal, Emmental and Tilsiter.

Fresh, young goat’s cheeses – Soft white goat’s cheese can be crumbled on to toast, with herbs, salad leaves and olives, and dressed with a few drops of those piquant oils you can buy, infused with chilli or aromatic herbs.

Cooled scrambled eggs – With added cream, scrambled duck or hen’s eggs on toast make a truly elegant starter or supper dish. If you like, you can add very thin, crisp bacon, fresh herbs or smoked fish, such as eel or trout.

Chicken livers and other offal (see here and here) – Chopped and fried with butter, chopped capers, anchovy and a little white wine.

Smoked fish – Organic smoked salmon or trout, mackerel or kippers, or perhaps the more unusual fish now being smoked by specialists, such as pollack and ling.

Herring – Filleted and fried in butter, then placed on hot toast that has been spread with a mixture of butter and mustard. Finish with lots of fresh dill.

North Atlantic or other cold-water prawns or Morecambe Bay grey shrimps – Dress with a few herbs and scatter a little cayenne pepper and ground mace over the top.

Fried tomatoes – Go a step further and fry the day-old bread, then cover it with sweet fried tomatoes. Add a blob of crème fraîche or soured cream and a few basil leaves for something richer.