Читать книгу Fortnum & Mason: Christmas & Other Winter Feasts - Tom Bowles Parker - Страница 5
CONTENTS
ОглавлениеSpicy Lentil and Chestnut Casserole with Venison Sausages
Baked Jacket Potatoes with Lemon Crème Fraîche and Caviar
Baked Jacket Potatoes with Smoked Salmon and Dill Cream Cheese
Baked Jacket Potatoes with Pumpkin and Coconut Curry
Brownies with Dark Chocolate Ganache and Honeycomb
Caramelised Bramley Apple Pancakes
Pappardelle with Venison Ragù, Red Cabbage and Pecorino
Duck Ras El Hanout with Duck Samosas and Saffron Couscous
Roast Partridge, Salsify and Savoy Cabbage with Port and Fig Sauce
Pot-Roast Pheasant with Pearl Barley, Braised Red Cabbage and Swede Sauce
Game Faggots with Celeriac PurÉe and Carrots
Grouse and Foie Gras Pie with Blackberry Chutney and Malt Gravy
Guinea Fowl Breasts with Fennel, Red Cabbage and Oakleaf Salad
Rabbit Fillets with Beetroot and Kale Salad, Sage and Shallot Dressing
Beaufort and Stilton Fondue with Thyme Garlic Toasts
Salt Beef Sandwiches with Sauerkraut on Rye
Shortbread Dusted with Clove Sugar
Marmalade Bread and Butter Pudding
Millionaire Shortbread (Vegan)
Hot Chocolate with Salted Caramel Marshmallow
Hot Chocolate with Butterscotch Schnapps
Poached Pears with Stilton and Truffle Honey
Spiced Granola with Apricot Relish and Coconut Yoghurt
Halibut with Caviar, Parsley and Vermouth Butter Sauce
Roast Turkey with All The Trimmings
Roast Venison with Celeriac Dauphinoise and Chocolate Sauce
Roast Goose with Apple Sauce and Cavolo Nero
Portobello Mushroom Wellington
Chocolate Trifle with Glacé Fruits
Christmas Pudding Soufflés with Orange Ice Cream
Banana and Yule Log Profiteroles with Hot Chocolate Sauce
Grilled Aubergine with Crushed Chickpeas
Roasted Squash, Feta and Pine Nut Salad
Salmon En Croûte with Chive Butter Sauce
Bubble and Squeak with Stilton
Puff Pastry Case Of Glazed Parsnips with Morel Cream Sauce
Muscat Grapes In Port and Apple Jelly
Fish Pie with Carrot and Parsnip Mash
Sage Toad-In-The-Hole with Pigs In Blankets and Onion Gravy
Black Pudding on Fried Bread with Duck Eggs and Tomato Jam
Turkey, Red Cabbage and Chestnut Pie
Brussels Sprout and Kale Tart with Caramelised Shallot and Thyme Sauce
Scottish Langoustine with Saffron Aïoli
Gin, Orange and Coriander Gravadlax
Beef Fillet and Bèarnaise Sauce
Mini Beetroot and Apple Burgers with Jackfruit Salsa
Sea Bream Ceviche with Chilli and Basil
Grilled Mackerel with Gooseberry
Sea Bass with Jerusalem Artichokes and Tomato Salsa Verde
Scallop Ceviche with Stem Ginger
Lamb Skewers with Couscous and Mint Yoghurt
Salsify, Beetroot and Chard Salad
Rainbow Chard with Girolles and Parmesan
Warm Salad Of Jerusalem Artichoke, Cauliflower and Harissa
Roasted Sweet Potato and Red Onion Salad
Burns’ Night Cock-A-Leekie Soup
Burns’ Night Haggis with Neeps, Ayrshire Tatties and Whisky Jus
Apple, Ginger, Pineapple and Fresh Turmeric Juice
Credits
Index
Acknowledgements
About the Author
About the Publisher
