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Index
Cover
Title Page
Contents
15 Minutes and Under
Roast figs with Gorgonzola and honey vinegar sauce
Warm Mediterranean salad with braised fennel and pancetta croutons
Smoked trout with celeriac and apple remoulade and mustard dressing
Thai prawn soup with lemongrass
Seared beef with cucumber and poppy seed salad
Mackerel tartare and smoked mackerel pâté with cucumber papardelle
St Emilion au chocolat
Pan-fried baby squid with sun-blushed tomato and rocket
Savoury toasts
30 Minutes and Under
Wild mushroom bruschetta
Warmed goat’s cheese salad with walnuts
Fresh pea soup with white truffle oil and Parmesan crisps
Mussles à la provençale
Seasonal salad of broad beans, courgettes, feta, and mint
Mussels with chipotles and coriander
Sesame-crusted tuna with horseradish mousse
Pan-fried sea bream with roasted tomatoes and a fennel salad
Gazpacho shots with tiger prawns
Pea and mint soup with prosciutto
Crispy squid with green peppercorn and chilli dressing
Seared tuna with an Asian glaze
Tea-smoked duck breast on egg noodles
Sang choy bao chicken wraps
Elderflower sorbet with marinated berries
Summer fruit compote with scented cream
Chilli-spiced chocolate fondant
45 Minutes and Under
Warm Roquefort cheesecake with oven-roasted tomatoes
Curried butternut squash soup
Smoked haddock timbale with poached quail’s egg
Hake with salsa verde and crushed new potatoes
Potato soup with parsley pesto
Smoked haddock risotto with a poached hen’s egg
Fresh sardines with pine nuts and anchovies
Sorrel soup with egg
Red mullet with purple sprouting broccoli and courgette gratin
Indonesian noodle soup
Pan-fried fillet of pike with crayfish, wilted sorrel, and watercress sauce
Cauliflower and barberry fritters with yogurt sauce
Roast turbot with lobster and lobster cream sauce
Pan-fried chicken breast with sesame seeds and a mango hollandaise
Warm salad of langoustines and fennel
Lamb fillet with potatoes, carrots, and asparagus, wrapped in Parma ham
Pigeon breast with apple and black pudding, and a cider jus
Crispy butterfly prawns with ginger and lime
Seared saddle of venison with a port and balsamic reduction
Carpaccio of venison with watercress salad and a raspberry vinaigrette
Pan-fried lamb’s liver with pancetta and horseradish mash
Pan-fried duck with salsa verde
Rhubarb tarte Tatin with mascarpone
White chocolate, blueberry, and amaretto mascarpone cheesecake
Black and redcurrant fool with ginger biscuits
Saucy lemon pudding with raspberries
Strawberries with sablé biscuits and orange and lemon syllabub
Pineapple and macadamia nut poké with rum sauce and coconut rice pudding
Index
Acknowledgments
Copyright
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