Читать книгу Rogan - Simon Rogan - Страница 4
ОглавлениеCONTENTS
GRILLED COURGETTES AND QUAILS’ EGGS WITH MARJORAM BUTTER
HERITAGE POTATOES WITH LOVAGE AND ONION ASH
BABY POTATOES WITH OX-EYE DAISY SPREAD AND CULTURED CREAM
DOCK PUDDING WITH RAMSON EMULSION
HALF-DRIED TOMATOES WITH ROSEHIP, MINT AND BONE MARROW CRUMB
KALIBOS CABBAGE WITH MUSSELS AND PARSNIP SAUCE
DUNCAN CABBAGE WITH OYSTERS, PUFFED PORK AND HYSSOP SAUCE
TORCHED MACKEREL WITH CHICORY MARMALADE AND TOASTED BARLEY SAUCE
SALT COD MOUSSE, BLACK RADISH AND RAMSON SAUCE
ACCORD RADISH, CURED ARCTIC CHAR AND LEMON THYME
SWEET CICELY AND RHUBARB PICKLED HERRING
LEEK AND LANGOUSTINES WITH SWEET CICELY AND FENNEL SAUCE
STRAWBERRIES WITH SWEET CICELY SYRUP AND SHEEP’S YOGHURT
SWEET CICELY POT WITH LEMON VERBENA AND BLUEBERRIES
SALT-BAKED TURNIP WITH EGG YOLK AND PORK LARDO
PICKLED RED PEPPERS AND FENNEL WITH SMOKED TOMATO STOCK
THREE WAYS WITH KUZU DUMPLINGS
CHEDDAR CHEESE DUMPLINGS WITH BEETROOT BROTH
JERUSALEM ARTICHOKE DUMPLINGS WITH TOASTED SUNFLOWER SEED BROTH
ANISE HYSSOP DUMPLINGS WITH CHESTNUT AND BACON BROTH
BROAD BEANS WITH BABY ONIONS AND PANCETTA
GRILLED SALAD SMOKED OVER EMBERS
JERUSALEM ARTICHOKES AND GOAT’S CHEESE MOUSSE WITH TRUFFLE
CELERIAC AND MUSTARD-GLAZED CHICKEN WINGS WITH CELERIAC AND APPLE SALAD
SUMMER PURPLE BROCCOLI AND SWEETBREADS WITH RAMSON CAPERS
CONFIT SARDINES WITH GRILLED COS LETTUCE SAUCE
ASPARAGUS WITH BROWN SHRIMP BUTTER SAUCE
POTATOES AND CRAB WITH CHICKEN SKIN AND HORSERADISH
CHESTNUT PASTA WITH TRUFFLE SAUCE AND CHANTERELLES
SALT-BAKED KOHLRABI WITH SMOKED EGG YOLK
VEAL AND POACHED OYSTER KOHLRABI PARCELS
BUTTER-ROASTED KOHLRABI AND KALE ROLLS
RABBIT TERRINE WITH PICKLED KOHLRABI
BUTTERMILK FRIED OYSTERS WITH FERMENTED KOHLRABI AND FENNEL
CHICKEN WITH MUSHROOMS AND CREAMED KALE
CUMBERLAND CREAMED CHICKEN LIVERS
GROUSE FAGGOTS WITH ELDERBERRY SAUCE
DUCK BREAST WITH CHERRIES AND SMOKED BEETROOT
GUINEA FOWL AND OFFAL RAGOUT WITH BROAD BEANS AND ELDERFLOWER
PORK JOWL WITH WOOD-FIRED ONIONS AND SMOKED EEL
PORK AND EEL CROQUETTES WITH FERMENTED SWEETCORN SAUCE
ROAST VENISON WITH GRILLED GEM LETTUCE AND ELDERBERRY CAPER SAUCE
SWEETBREADS WITH SWEETCORN PURÉE
SPRING LAMB BELLY FRITTERS WITH RAMSON EMULSION
BAKED LAMB LOIN WITH SPINACH, CURDS AND WHEY
HAY-BAKED MUTTON WITH POTATO TERRINE AND BRAISED ENDIVES
LAMB CHOPS WITH AUBERGINE, NASTURTIUM CAPERS AND NETTLE BUTTER
SLOW-COOKED BEEF BRISKET WITH MUSHROOMS
BEEF BROTH WITH SLOW-BAKED SWEDE
SHORTHORN BEEF FILLET WITH HORSERADISH AND MARROW FAT SAUCE
SMOKED COD ROE WITH FENNEL BISCUITS AND PARSLEY SNOW
PORK CRACKER WITH PRAWNS AND TARRAGON EMULSION
CUBES FROM LAND AND SEA WITH EUCALYPTUS HOLLANDAISE
PAN-FRIED SEA BASS WITH ROASTED FISH BONE SAUCE
ROAST COD WITH KELP BUTTER SAUCE
BUTTER-POACHED BRILL AND ASPARAGUS WITH WATERCRESS SAUCE
HALIBUT AND ARTICHOKES IN MUSHROOM BROTH AND PINE OIL
FIVE-SPICED MONKFISH WITH GOLDEN RASPBERRY
CHICK O HAKE WITH CHERVIL ROOT PURÉE
TROUT AND TROMBONCINO COURGETTES WITH SAVOURY SAUCE
MARINATED TURBOT AND MUSSELS WITH MISO PICKLE
SOLE FILLETS WITH SMOKED MARROWBONE AND RAZOR CLAM SAUCE
SMOKED SCALLOP WITH PEA MOUSSE
GRILLED SCALLOPS WITH CAULIFLOWER AND STRAWBERRY VINEGAR
RAW SCALLOPS WITH VINEGAR GEL, SCALLOP BOUILLON AND GOOSEBERRY TART WITH SCALLOP ROE
GOOSEBERRY TART WITH SCALLOP ROE
SCALLOP MOUSSE WITH SMOKED ROE BUTTER SAUCE
CHICKPEA WAFER WITH GOAT’S CURD
LEEKS COOKED IN WHEY WITH BURNT CHIVE OIL
TUNWORTH POTATO PURÉE WITH DUCK HEARTS
WHOLE BAKED TUNWORTH WITH FIG AND APPLE CHUTNEY
TUNWORTH SAUCE WITH ROMANESCO COUSCOUS, CEP MUSHROOMS AND CRISPY PANCETTA
TUNWORTH ICE CREAM WITH STRAWBERRIES AND VERJUS SYRUP
MILLET PUDDING WITH GRILLED PEAR AND MARROWBONE
ROAST BEETROOT WITH SHEEP’S CURD AND WHEAT BERRIES
TRUFFLE PUDDING WITH BLACK GARLIC
BUTTERMILK CUSTARD WITH GREENGAGE COMPOTE
QUINCE TART WITH GINGERBREAD ICE CREAM
MEADOWSWEET MOUSSE WITH PINEAPPLE WEED
POACHED RHUBARB WITH BROWN BUTTER ICE CREAM
POACHED PEARS WITH ROSEHIP AND COBNUT CRUMB
APPLE GRANITA WITH CIDER MOUSSE
MACERATED CHERRIES WITH ARTICHOKE ICE CREAM AND BUTTERSCOTCH SAUCE
GOOSEBERRY MOUSSE WITH HONEYCOMB AND BUTTERMILK GRANITA
LIQUORICE CUSTARD WITH ICED SEA BUCKTHORN
STOUT ICE CREAM WITH DAMSON AND CRAB APPLES
DAMSON SORBET WITH BURNT MERINGUE AND SALTED ALMONDS
POACHED DAMSONS WITH ICED SHISO
