Rick Stein's Long Weekends by Stein, Rick -- Read -- Imperial Library of Trantor

Index

Cover Contents About the Book About the Author Title Page Dedication Introduction Friday Night

Green Rice with Garlic Parsley, Clams & Prawns Mussel Pilaf with Cinnamon, Cumin & Saffron Danish Fish Frikadeller with Remoulade Sicilian Pasta with Cauliflower, Anchovies, Currants & Pine Nuts Prawns & Clams with Garlic & Coriander Simple Cod Gratin with Béarnaise Sauce Topping Fennel & Sausage Ragù with Tagliatelle Spaghetti Alla Bolognese Icelandic Breaded Lamb Chops with Spiced Red Cabbage Chickpea with Chorizo Tapas Chicken with Marsala Kozani Chicken with Prunes, Safron & Paprika

Saturday Brunch & Lunch

A French Hamburger with Camembert of Course Icelandic Langoustine Soup Waffles & Rhubarb Jam Solla’s Vegan Lasagne Crisp Pork & Beef Pie with Onions, Red Pepper & Oregano Meatballs in Tomato Sauce with Cinnamon & Cumin Oeufs En Cocotte with Ham & Mushrooms Salt Cod & Chips A Gruyère Gratin of Chicken, Tomato & Black Olives Constantinople-style Artichoke Stew Chicken Piri-piri Mackerel with Piriñaca Salad Pork & Clams Alentejo Style Flamenco Eggs with Tomato & Serrano Ham Rocket Salad with Figs, Parma Ham, Gorgonzola & Basil Involtini Di Pesce Spada Ravioli with Porcini Mushrooms, Sun-dried Tomatoes & Hazelnuts Portuguese Bread Stew with Prawns Meteor Shower Arancini Salsiccia

Breads, Pastries & Afternoon Cakes

Canelé Berliner Doughnuts Portuguese Custard Tarts Enrica’s Rice Pudding Fritters German Apple Cake Sachertorte à La Sacher Baked Filo Pastries with Vanilla Cream Sicilian Lemon Tarts Danish-style Sourdough Rye Bread Danish Cracker Bread

Saturday Night Nibbles & Starters

Icelandic Rollmops, Smoked Trout PÂté & Smoked Mackerel Wih Pickled Rhubarb Beetroot-cured Salmon with Cucumber & Apple Pickle Roast Beef Éclairs with Red Onion Marmalade & Horseradish Cream Shallots Stuffed with Lamb, Cinnamon & Pinenuts Baked Feta Cheese with Tomato, Red Pepper & Chillis Salt Cod Fritters Prawn Fried Dumplings Sliced Belly Pork with Smoked Paprika & Cumin Seeds Purée of Split Yellow Peas with Garlic, Thyme, Red Onion & Capers Chickpea & Fennel Seed Fritters Chilled Tomato Soup with Serrano Ham & Tuna Flakes Sicilian Pizza Halibut Soup with Cream, Apple & Dill Sashimi Octopus Salad with Red Onion, Garlic & Parsley Soup of Hake with Seville, Oranges & Saffron Monkfish Fritters with Cumin, Garlic & Pimentón Tortellini in Brodo Salad of Cannelini Beans, Red Onions, Peppers & Tomatoes Salad of Grilled Tomatoes with Rocket & Balsamic Vinegar

Saturday Night Mains

Côte De Boeuf or Entrecôte Steak with Bordelaise Sauce Duck & Porcini Pithivier with Red Wine & Armagnac Lemon Sole with Pointed Cabbage & Lemon Butter Sauce Cheffy Sole à La Meunière Viennese Gulasch with Spätzle Wiener Schnitzel with Viennese Potato Salad Seared Tuna with Red Wine, Olive Oil & Aromatic Herbs Baked Sea Bream Rota-style Veal & Pork Dumplings with Beetroot & Tabasco Duck Ragù with Tagliatelle Pork Belly Slices with Parsley Sauce & Lovage Potatoes Sicilian Fritella Risotto Petz’s Spiced Cabbage with Smoked Ham

Saturday Night Desserts

Almond Tart Aquitaine Flourless Chocolate Cake Cinnamon Churros with Spiced Chocolate Sauce Apple Strudel Buttery Souffléd Pancakes with Plum Compote A Flourless Flan La Tupina Crushades Wth Ceps & Grapes Panna Cotta with Salted Pistachio Cream Lemon Fromage Pistachio Gelato in Brioche Buns Meringue & Zabalione Semi-freddo Smashed Liquorice Meringues with Berries & Chocolate Cream

Sunday Lunch

Navarin of Lamb with Flageolet Beans Chicken with Stuffing & Garlic Gravy from La Tupina Salt Pork Belly with Split Pea Purée & Sauerkraut Topside of Beer with Horseradish, Apple Sauce & Rosti Potatoes Spiced Eintopf Venison Casserole with Roasted Pumpkin Purée Portuguese Seafood Rice with Prawns, Mussels & Crab Mussels with Bayonne Ham & Shallots Dress the Board Spatchcocked Chicken Vegetable Strudel Calamari Souvlaki

Sunday Night

Pickled Cabbage Leaves, Stuffed with Smoked Ham, Pork & Caraway Seeds Veal Cutlet Bolognese Style Green Kale Soup with Chorizo & Potato Vefa’s Lamb Casserole with Aubergine Farfalle with Peas & Pancetta Spinach & Parmesan Salad with Pancetta, Cooked in Balsamic Vinegar Pasta with an Almond, Basil & Pecorino Pesto Sicilian ‘Drowned’ Cauliflower Tortelloni with Ricotta, Butter & Sage Baked Pasta with a Beef, Pork & Tomato Ragù Gurnard with Lentils & Passatelli Warm Potato Salad with Tuna Viennese Herring Salad

Travel Information Extras Cook’s Tips Acknowledgements Copyright