The Student Cookbook
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Sophie Grigson. The Student Cookbook
The Student Cookbook. Sophie Grigson
Table of Contents
Why Cook?
Techniques and General Tips. How to Read a Recipe
Weights and Measures
Preparing Common Vegetables and Other Ingredients. Chopping Onions
Slicing onions
Peeling Garlic
Chopping Garlic
Crushing Garlic
Chopping Herbs
Skinning Tomatoes
Deseeding Tomatoes
Deseeding Peppers
Handling Chillies
Deseeding Chillies
Topping and Tailing Beans
Grating Lemons
Recommended Kitchen Utensils
Cooking Terms
Chapter one Soups, Starters and Eggs. Soups
Types of Soup
Tips and Techniques
Sweating without Perspiration
Thick, Thicker, Thickest
Liquid. Essentials
Microwave Chicken Stock
Classic Chicken Stock
Vegetable Stock
need to know
Machinery
Thinning Down
Dressing Up
Good Vegetable Soup
need to know
Potato, Parsley and Garlic Soup
need to know
need to know
Curried Parsnip Soup
Carrot and Coriander Soup
Roast Tomato and Onion Soup
Italian Bean and Vegetable Soup
Italian Vegetable Soup with Pasta
need to know
Smoked Haddock and Shrimp Chowder
Starters
Four Mediterranean Medleys
How Much?
Presentation
Provençal Hors d’Oeuvre
Italian Antipasti
Spanish Chaciñas Plate
Greek/Middle Eastern Mezze
Some Classic Quick Starters
Tuna and Bean Salad
Bruschetta
Melon or Figs with Parma Ham
Grilled Goat’s Cheese Salad
Guacamole
Eggs
Buying Eggs
Size
Happy Chooks
Freshness
Salmonella
The Importance of Colour
Storage
Separating Eggs
Whisking Egg Whites
Folding in
Primary Cooking Methods. Boiling
Frying
Scrambling
Poaching
Fried Eggs with Coriander, Cumin and Balsamic Vinegar
Lemon Scrambled Eggs on Toasted Bagels
Omelettes
Cooking
Classic French Omelette aux Fines Herbes
Double Cheese Omelette
Mushroom Omelette
Tomato and Basil Omelette
Fried Onion and Bacon or Pancetta Omelette
Sauteéd Courgette, Prawn and Chorizo Omelette
Frittate
Cooking
Serving
Tomato and Spring Onion Frittata
Mushroom and Pancetta (or Bacon) Frittata
Red Pepper and Basil Frittata
Pasta Frittata
Chapter two Pasta, Pizza and Rice. Pasta
Which Type?
Dried Pasta
Fresh Pasta
Egg or No Egg?
What Shape?
How Much?
Cooking
Getting Spaghetti into the Pan
Which Cheese and Why?
Three Extremely Quick Ways with Pasta
Tomato and Other Sauces for Pasta
Sugo al Pomodoro (Tomato Sauce for Pasta)
Sugo al Pomodoro e Basilico
Sugo all ’Arrabiata
Sugo all ’Amatriciana
Salsa Cruda
Penne with Gorgonzola, Spinach and Hazelnuts
need to know
Home-made Pesto
Spaghetti with Meatballs
Tagliatelle Bolognaise
need to know
Pizza
Pizza Know-how. Timing
What Flour?
Yeast
How Much Water?
Kneading by Hand
Machine Kneading
Rolling out the Dough
Cooking Pizza
Good Pizza Dough
Tomato Sauce for Pizza
Pizza Margherita
Pizza con Prosciutto e Olive
Pizza con Carciofi e Fontina
Pizza Napoletana
Pizza al Formaggio di Capra e Salvia
Pizza al Quattro Formaggi
Pizza alla Marinara
Rice
Essential Rice Varieties. Long-grain Rice
Risotto Rice
Pudding Rice
Just for Fun
Quantities
Cooking Rice
Method One (the startlingly obvious one)
Method Two (the pilau or absorption method)
Rice for a Rice Salad
Storing Cooked Rice
Cooking Risotto
Essential Ingredients
Method Highlights
Courgette and Pancetta Risotto
Egg-fried Rice
Chapter three Meat and Poultry
Buying Meat
Storing Meat
Resting Meat
Grilling and Barbecuing
Cuts for Grilling/Barbecuing
Grilled Steak
Lamb Burgers with Minted Yoghurt
Lamb Burgers with Cheese and Apple
Grilled Lamb Chops
Grilled Chicken
Grilled Pork Chops
Marinades and Accompaniments
Spiced Yoghurt Marinade
Balsamic Vinegar and Tarragon Marinade
Mediterranean Marinade
Maître d’Hôtel Butter (a.k.a. Lemon and Parsley Butter)
Blue Cheese Butter
Rosemary and Garlic Butter
Salsa Verde
Variations
Frying
Cuts for Frying
Steak Teriyaki
Chicken Escalopes with Mustard and Crème Fraîche
Chicken Fajitas
Roasting
Roasting Chart
Cuts for Roasting
Sticky Spare Ribs
Roast Rack of Lamb with Parsley and Orange Crust
Roast Leg of Lamb
Roast Chicken
The Best Easy Roast Chicken
need to know
Roast Chicken with Tarragon Cream Sauce
Parsley and Lemon Stuffing
need to know
Stewing and Braising
The Meat
Preparation
And the Rest of the Ingredients
Seasoned Flour
Casserole Dish
Cooking
Cuts for stews
Beef Stew with Mushrooms and Guinness
Daube de Bœuf
Beef with Carrots
Jamaican Beef Stew with Butter Beans and Coconut
Rich Chicken Casserole with White Wine, Leeks and Peas
Tagine of Lamb with Apricots and Almonds
Chapter four Stir-frying
Equipment
Preparation of Ingredients
Mini-Compendium of Oriental Condiments and Sauces
How to Stir-fry
Stir-fried Ginger Pork with Mangetouts and Cashew Nuts
Thai Stir-Fried Noodles (Pad Thai)
need to know
Chapter five Fish
Where to Buy Fish
Is It Fresh?
Storing Fish
Cooking Methods. When Is It Done?
Frying
Searing and Griddling
Poaching
Steaming
Grilling and Barbecuing
Baking and Roasting
Stewing
Grilled Mackerel Fillets with Lemon Chilli Relish
Grilled or Barbecued Sardines Portuguese Style
Grilled Tuna Steaks with Warm Anchovy, Caper and Sun-dried Tomato Dressing
Tartare Sauce
Plaice with Lemon and Parsley Crust
need to know
Lemon Sole Meunière
Tuna Fishcakes
Roast Salmon with Lime
Roast Salmon with Thyme and Lime Crust
Roast Salmon with Spice Rub
Newspaper-baked Trout with Lime, Chive and Chilli Butter
Fundamental Fish Pie
Fancy Fish Pie
White Sauce
Mouclade
Preparing Mussels
Chapter six Vegetables and Salads
Potatoes
First-base Potato Knowledge. Which Variety?
Buying
Storing
Preparation
Boiled Potatoes
Baked Potatoes
Roast Potatoes
Sautéed Potatoes
Mashed Potatoes
Mustard Mash
Irish Champ
Crème Fraîche and Rocket Mash
Cheesy Mash
Roast Potato Wedges
Roast Potato Wedges with Lemon and Thyme
Roast New Potatoes
Gratin Dauphinoise
Gratin Dauphinoise with Gruyère
Green and Other Vegetables
Buying Vegetables
Storing Vegetables
Preparing Vegetables
Cooking Vegetables. Boiling
Frying
Stir-frying
Grilling
Griddling
Roasting
French Beans with Almonds and Cream
French Beans with Cumin and Almonds
Sautéed Cabbage with Garlic and Lemon
Roast Tomatoes with Fennel Seeds
Stir-fried Vegetables with Black Bean Sauce
Broccoli al Diavolo
Ginger-glazed Carrots
Salads
First Principles of Salad Making
Leaves and the Rest
The Dressing
Danish Cucumber Salad
Tomato and Basil Salad
Chickpea, Courgette and Carrot Salad
need to know
Greek Salad
Panzanella
Salade Niçoise
Chapter seven Puddings, Cakes and Biscuits
Puddings. Chocolate
Which Chocolate?
Melting Chocolate
Simple Chocolate Mousse
Boozy Chocolate Mousse
Chocolate Mousse with Toasted Almonds
Chocolate Mousse with Toasted Coconut
Mocha Mousse
Ginger and Chocolate Mousse
Petits Pots au Chocolat
Petits Pots au Chocolat à l’Orange
Petits Pots au Chocolat et Romarin
Ice-Cream Sauces
Hot Chocolate Sauce
Butterscotch Sauce
need to know
Raspberry Sauce
Strawberry Sauce
Blueberry Sauce
Crumbles
A Few Quick Crumble Notes
Blackberry and Apple Crumble
More Crumbles Please
Fruit and Other Puddings. Orange Fried Bananas
Flaming Butterscotch Apple Slices
Lemon Ice-cream
Lemon Surprise Pudding
Lemon Posset
Baked Rice Pudding
need to know
Tartes Fines aux Pommes
Custard
need to know
Cakes and Biscuits
Basic Cake-making Etiquette
Cake Tins
Preparing the Tin
Measurements
Method
Biscuit Basics
Storing Cakes and Biscuits
Victoria Sponge
need to know
Orange or Lemon Sponge
need to know
Double Chocolate Cake
Chocolate and Pecan Brownies
Warm Brownies with Ice-cream and Raspberry Sauce
Shortbread
Petticoat Tails
Chocolate Shortbread
Orange Shortbread
White Chocolate and Pecan Cookies
Variations on the Cookie Theme
Index
Acknowledgements
Copyright
About the Publisher
Отрывок из книги
For Florrie and Sid, who may find this book useful one day.
Title Page
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Follow the recipe for Italian Bean and Vegetable Soup opposite, replacing some, all or none of the beans (depending on how much carbohydrate you crave), with a handful or two of small macaroni, or other small pasta shapes. Throw the pasta into the soup when it has been boiling for about 10 minutes, and check that it is cooked al dente (see page 65) before taking the pan off the heat. You may need to add a little extra water (say around 100-150ml/4-5fl oz) to the pan, as the pasta will absorb some of the liquid.
PREPARING VEGETABLES
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