Читать книгу The New English Table: 200 Recipes from the Queen of Thrifty, Inventive Cooking - Rose Prince - Страница 10
ОглавлениеApple, Red Cabbage and Watercress Salad
Asparagus with Pea Shoots and Mint
Bacon and Potato Salad with Green Celery Leaf and Cider Vinegar
Pearl Barley with Turmeric, Lemon and Black Cardamom
Barley Water (the Queen’s Recipe)
Spiced Barley with Leeks, Root Vegetables, Oregano, Nutmeg, Allspice and Butter
Baked Beans with Bacon, Molasses and Tomato
White Bean Broth with Buttered Tomato and Lettuce
Grilled Goose Skirt with Salad Leaves and Berkswell Cheese
Top of the Rump with Lemon and Parsley Butter
Flank with Tarragon Butter Sauce
Cold Salt Beef and Green Sauce
Roast Rare Aged Beef Sirloin with a Mustard and Watercress Sauce
Raw Beef with Horseradish, Sorrel and Rye Bread
Beef with Horseradish Sauce on Crisp Bread
Beef with Pumpkin Seeds and Carrot
Venison Marinated in Blackcurrants
Purple Sprouting Broccoli with Little Brown Lentils
Buffalo Milk Yoghurt with Lavender Honey and Pear Salad
Cauliflower with Lancashire Cheese
Crisped Cauliflower with Breadcrumbs and Garlic
Glorious Rehash – a New Generation of Leftovers
Green Celery, Crayfish and Potato Salad
Melted Cheese and Ale, to Eat with Bread
Pasta with Ricotta and Woody Herbs
Beetroot, Red Cabbage and Goafs Cheese Salad
Fried Fresh Goat’s Cheese with Apples, Victoria Plums and Orange Blossom Honey
Flowerpot Cheesecake Decorated with Flowers
Whole Poached Chicken, Leek and Bean Broth with Real Ale and Garlic Sauce
Hot Chicken, Herb and Cream Soup
Cold Chicken, Mustard, Dill and Cucumber
Chicken Curry with Fresh Tomato and Ginger
Squash and Chickpea Soup with Single Gloucester Cheese
Blue Cheese and Gram Flour Biscuits
Creamed Chicory Soup with Pink Pepper, Parsley Oil and Soft-boiled Egg
Chicory and Goat’s Cheese Puff Pastry Pie
Braised Chicory with Butter and Lemon Juice
Squirrel with Cobnuts and Walnuts
Pheasant Halves Stuffed with Cobnuts, Bread and Butter
Cobnut and Watercress Salad with Potato Bread
Courgette Shavings with Olive Oil, Lemon, Pistachio, Basil and Chives
Boiled Crayfish with Watercress and Egg Sauce
Crayfish-scented Broth with Trout and Rice
Chilled Cucumber Soup with Mint, Yoghurt and Green Chilli
Damsons, Boiled Gingerbread and Lemon Cream
Poached Eggs with Rainbow Chard and Pink Pepper
Soft-boiled Eggs, Raw Vegetable Crudités, Mayonnaises (Basil, Nasturtium and Chilli)
Elderflower and Ginger Syllabub
Elderflower and Mead Marinade for Poultry
Fried Faggots with Caper and Parsley Sauce
Roast Goose with Apples and Blackberry Jelly
Grouse with Heather Honey Toast
Grouse Stock with Oat Groats and Bacon
Gurnard with Sweet and Sour Violet Aubergine and Celery
Cockle, Potato and Garlic Hotpot
Ham and Peas Dressed with Mayonnaise, Capers and Chives
Greengage and Almond Tart with Honey Sauce
Honeycomb Cream with Hazelnut Meringue and Raspberries
Fried John Dory with Brown Butter, Parsley and Hazelnuts
Curried Lamb and Brown Lentil Broth
Lamb Braised with Thyme and Rosemary, Served with Egg Pasta
Barbecued Somerset Salt-marsh Mutton
Lamb Shoulder Steak with Broad Beans, Shallots and Mint
Lamb with Tomatoes and Garlic, Finished with Spring Vegetables
Leg of Mutton Slow-roasted with Woody Herbs, Butter and Hay
Langoustine Tartare with Hot Olive Oil
Langoustine Soup with Lemon Grass and Coconut
Brown Lentils with Red Wine, Carrots and Thyme
Mushroom Salad with Lemon, Parsley and Prawns
Guinea Fowl Stuffed with Mushrooms, Groats and Herbs
Haggis and Vegetables that are not Tatties and Neeps’
Split Mealy Pudding, Scrambled Eggs and Cress
Little Lemon and Olive Oil Cakes
Raisin, Currant and Sultana Pie in Olive Oil Pastry
Grilled Oysters with Butter, Watercress, Celery and Aniseed
Pot-roasted Partridges with Breadcrumbs
Potted Partridge and Pistachio
Cold Partridge with Wood-roasted Peppers
Pea Soup with Lettuce and Herbs
Stir-fried Pheasant with Ginger and Black Beans
Cold Pheasant with Chickpeas, Pine Nuts, Aubergine and Mint
Mutton Leg Chops with Ginger and Pomegranate Salsa
Roast Spare Rib of Pork Stuffed with Prunes
Warm Pork Sandwiches with Apple Sauce
Cold Pork with Anchovy and Caper Sauce
Pork Chump Chops Braised with Lentils, Cider and Cream
Braised Hand of Pork with Wine
Whipped Potatoes with Lancashire Cheese
Potato and Fresh Cheese in an Olive Oil Pastry Pie
Prawn Salad with Raw Apple, Rhubarb and Walnut Oil
Pint of Shell-on Prawns with Scrumpy Butter
Shrimp (or Prawn) Shell Broth with Ale and Straw Mushrooms
Mathias’s Prawn Curry with Coconut Tea’
Potted Rabbit with Pork, Rosemary, Pink Pepper and Lemon
Spiced Rice with Cauliflower, Coconut, Cloves and Ginger
Brökens Pudding with Caramelised Pineapple
Sweet Potato Stew with Crab, Coriander, Lime and Butter
Blancmange with Crystallised Rose Petals
Runner Beans with Shallot, Mustard, Oil and Vinegar
Grilled Sardines with Bread, Walnut and Chilli Sauce
Canned Pilchards with New Potatoes
Sausage Meatballs and Farro Broth with Mustard
Wurst with Butterbeans, Tarragon, Leeks and Cream
Scallops Baked in Their Shells with Mace
Lamb Sweetbreads Wrapped in Ham with Peas and Lovage
Chilled Tomato, Lime, Basil and Lemon Grass Soup
Skinned Tomato and Dandelion Salad
Spelt Groats, Knuckle of Pork and Herbs
Pig’s Trotter, Woodpigeon and Wheat Soup with Cobnut and Watercress Sauce
Rhythms of Dinner and a Time to Eat Soup
Roast Turkey with Dried Cherry, Apple and Cornbread Stuffing and Duck and Chestnut Forcemeat
Turkey Legs Stuffed with Nettles and Garlic
Baked Short Pasta with Veal Meatballs and Green Ricotta
Watercress and Radish Sauce for Pasta
Farro with Potatoes and Basil Oil
Spelt and Lentil Salad with Lots of Parsley
Wild Salmon and Halibut Cured and Served in Soy, Lime and Garlic Broth
Pigeon Breasts with Buttered Shrimps
