My Kitchen by Martin, James -- Read -- Imperial Library of Trantor

Index

Cover Page Title Page Table of Contents Introduction Spring

Spring onion potato cakes with fried duck eggs Cream of Jerusalem artichoke soup with bacon Frisée, radish and orange salad Bibb lettuce salad with radishes Montgomery cheese balls with rosemary Seared sea bass with blood orange and spring onion salad Dill-marinated salmon with lime and rhubarb salad Grilled halibut with champ and lemon caper butter Mackerel with caramelised radishes Cod with clams, curly kale and wild garlic Trout with green beans and almonds Wok-fried chicken with ginger, chilli and wild garlic Sautéed chicken livers and mushrooms on toast Rack of lamb with vegetable broth Lamb, mint and Little Gem salad Côte de boeuf with watercress and black beer mustard Black beer mustard Juniper-pickled cucumbers Sliced Yorkshire ham with poached leeks and spring onions Scotch eggs with curried salad cream Pressed ham terrine Rhubarb and ginger syllabub Orange cheesecake with roasted rhubarb Crème caramel with strawberries Pancakes with pistachio gremolata Baked Alaska with elderflower meringue Elderflower fritters with maple syrup Elderflower and lemon cordial

Summer

Pea soup with Little Gem and marjoram Sweetcorn soup with crab and basil cream Deep-fried tomato fritters with red onion salad Tomato, basil and mozzarella pizzas Slow-roasted tomatoes with Worcestershire sauce Soused herrings with red chilli and chive cream Smoked haddock, globe artichoke and lemon risotto Scallop and squid salad with fennel and rocket Spicy crab linguini Grilled sardines with panzanella Classic chicken chasseur Sticky chicken wings Cold chicken breast with warm red onion and grape salad Chicken with peach and watercress Beef and fennel koftas Lemon and rosemary lamb with tahini aubergines Marinated loin of lamb with warm figs, coriander and honey Potted salt beef with gherkins Spatchcock duck with spicy tamarind glaze Chargrilled rabbit loin with sweetcorn and chilli relish Pork spare ribs with coleslaw, star anise and whisky glaze Pan-fried pork fillet with smoky tomato sauce Poached cherries with almond glaze Black cherry brownies Eggy croissants with fresh raspberries and zabaglione Oven-roasted apricots with honey madeleines Lemon verbena cake with strawberries and cream Teacakes with warm strawberries and clotted cream Spiced redcurrant jelly Sweet and sour pickled plums

Autumn

Pumpkin soup with chestnut cream Hazelnut-coated goat’s cheese with lemon and beetroot salad Cromer crab toastie Scrambled duck eggs with crispy bacon and watercress Marinated mackerel with horseradish and crusty bread Pan-fried lemon sole with clams, coriander and tomato Herb-crusted cod with spicy cauliflower cheese Smoked haddock, leek and mascarpone tart Salmon and pumpkin risotto Pot-roasted chicken with pumpkin, sage and star anise Pan-fried chicken with Waldorf salad Fillet of beef with beetroot and parsley Rib-eye steak with stick fries and Chateaubriand sauce Pan-fried calf’s liver with cider-battered onion rings Roasted grouse with potato, celeriac and parsnip rosti Roast duck breast with sherry vinegar plums Rabbit casserole with white wine and grapes Venison with parsnip purée and roast beets Pheasant breasts with onion purée and sautéed greens Pork escalopes with wild mushrooms, juniper and mash Swiss-style hazelnut meringues with coffee cream Welsh cakes with poached pears Baked custard tart with mulled spiced plums Damson clafoutis Pistachio coffee cake Sloe jam

Winter

Chunky vegetable soup with cheesy herb toasts Leek and potato soup with smoked salmon and poached eggs Onion soup with Lincolnshire Poacher Gnocchi with winter pesto Scallops with black pudding and apple puree Spicy mussels with coconut and lime Deep-fried cod cheeks in beer batter Pigeon with fried green cabbage and almonds Roast turkey with Guinness glaze Breaded turkey with spinach, walnuts and honeyed parsnips Beef fillet with bacon, cep purée and Jerusalem artichokes Braised oxtail with beer and red wine Beef and shallot hotpot Sliced duck breast with winter stir-fry Honey-glazed quail with beetroot, apple and hazelnut salad Breaded pork chops with celeriac purée and herb spÄtzle Pork loin with sherry-roasted parsnips and chestnuts Mango, coriander and apple chutney Spiced apple chutney Caramelised pear and almond strudel Caramelised quince and Cox apple tart Christmas pudding ice cream with satsumas and caramel sauce Four-minute figgy pudding with custard Hot spiced cranberry punch

Stocks, sauces and dressings

French dressing Vinaigrette Mint sauce Creamed horseradish Mayonnaise Quick Hollandaise sauce Tartar sauce Chicken stock Fish stock Vegetable stock

Supplier list Acknowledgements Index Copyright About the Publisher

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