Ainsley Harriott's Gourmet Express

Overview

Charismatic cook Ainsley Harriott shows how to make delicious, healthy food in a flash. Choose the option of great tasting, homemade, and healthy meals presented by Ainsley Harriott, popular British TV cook now appearing in the American TV series Great Foods. Published to complement the series, Ainsley Harriott's Gourmet Express takes a fresh look at the best and tastiest of fast foods. He explores what we eat when we're in a hurry and gives us lots of appetizing alternatives that are easy and quick to make at ...
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Overview

Charismatic cook Ainsley Harriott shows how to make delicious, healthy food in a flash. Choose the option of great tasting, homemade, and healthy meals presented by Ainsley Harriott, popular British TV cook now appearing in the American TV series Great Foods. Published to complement the series, Ainsley Harriott's Gourmet Express takes a fresh look at the best and tastiest of fast foods. He explores what we eat when we're in a hurry and gives us lots of appetizing alternatives that are easy and quick to make at home. Emphasizing quick preparation rather than recreating take-out food, Ainsley Harriott's Gourmet Express encourages us to change our notions of fast food. Including over 120 deliciously simple and fast recipes, Ainsley Harriott's Gourmet Express will revolutionize your eating habits: Take minutes to stir fry Shrimp and Peanut Udon Noodles; Indulge in the delicious taste of Ripple and Raspberry White Chocolate Muffins; Realize how good for you Crispy Crunchy Corn Fritters can be.
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Editorial Reviews

From Barnes & Noble
Popular TV chef Ainsley Harriott has won over European and American audiences with his spicy chat and his flavorful dishes. This cookbook, which includes everything from main dishes to finger food, focuses on speedy recipes for people with too little time. So whether you want to prepare a snazzy dinner in no time flat or just fix a midnight snack, Harriott’s flavorful, creative fare will satisfy your craving. Try his Succulent Seafood and Roasted Vegetable Soup or his spicy Spanish Patatas Bravas. Harriott’s quirky commentary will entertain you while you whip up some of these favorites. It’s a cookbook you’ll enjoy reading!
From the Publisher
...a stylish, compelling guide... (New York Daily News)
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Product Details

  • ISBN-13: 9780789474995
  • Publisher: DK Publishing, Inc.
  • Publication date: 12/28/2000
  • Edition description: 1 AMER ED
  • Pages: 176
  • Product dimensions: 8.00 (w) x 10.90 (h) x 0.74 (d)

Meet the Author

One of Britain's most popular TV chefs, Ainsley Harriott now appears on America's National Public Television's Great Foods series. His sassy, chatty style combined with his love of food delights his viewers and results in rave reviews from media and food critics. Author of several bestselling books, including Ainsley Harriott's Meals in Minutes and Ainsley Harriott's Barbecue Bible, both published by Dorling Kindersley, his bright and flamboyant style delights all readers.
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Recipe

Celtic Samosas
Preparation: 40 minutes + 30 minutes resting
Cooking time: 10 minutes
Serves 4

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
large pinch ground tumeric
3 tablespoons unsalted butter, chilled and diced

For the Filling:
2 tablespoons vegetable oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 red chili, seeded and finely chopped
3 medium starchy potatoes, cubed and boiled
3/4 cup frozen peas, thawed
1 teaspoon ground cumin
salt
2 tablespoons chopped cilantro
vegetable oil for deep frying

Sift the flower, baking powder, salt, and turmeric into a bowl. Using your fingers, rub the butter into the mixture until it resembles breadcrumbs. Stir in about ½ cup of water to make a soft dough. Knead well for a few minutes, then roll into 8 balls. Cover with a damp cloth and set aside for 30 minutes.

Heat the oil in a large frying pan and cook the onion, garlic, and chili for 3-4 minutes until softened and golden. Add the potatoes, using a fork to break them up. Add the peas, cumin, and salt to taste; remove from the heat and stir in cilantro.

Heat about 2 inches of oil in a wok or deep frying pan. Meanwhile, roll out each piece of dough into a 4 inch round. Spoon an eighth of the potato mixture into the center of each round. Moisten the edge of each round with a little water, then fold over the dough to enclose the filling, pressing the edges to seal, then gently flatten out each samosa. Fry the samosas in batches for about 2 minutes, turning until crisp and golden brown. Drain on paper towels and eat warm.

Crisp-crumbed Pan Pork Escalopes
Preparation: 20 minutes
Cooking Time: 15 minutes
Serves 4

1 lb 2oz pork fillet or boneless loin chops
2 garlic cloves, crushed
1 tablespoon Dijon mustard
¼ teaspoon cayenne pepper of chili powder
salt and freshly ground black pepper
2 cups fresh white breadcrumbs
2 tablespoons freshly grated Parmesan
2 tablespoons seasoned flour
2 eggs, beaten
vegetable oil, for stir frying
lemon wedges, to serve

If using pork fillet, cut into 3/4 inch slices. Place a piece of sliced pork or a chop on a sheet of waxed paper or plastic wrap, cover with a second sheet and, using a rolling pin or meat mallet, flatten to a thickness of about 1/4 inch. Repeat for the remaining meat (or ask your butcher to do this for you).

Mix together the garlic, mustard, cayenne or chili powder, and a little salt and spread over the pork. Stir together the breadcrumbs and Parmesan.

Toss the pork in the seasoned flour, shaking off any excess, dip in the beaten egg and then into cheesy breadcrumbs, to coat.

Heat the oil in a large frying pan and stir fry in batches for 3 minutes on each side until golden brown and cooked through. Drain on paper towels and serve warm.

Rippled Raspberry and White Chocolate Muffins
Preparation: 20 minutes
Cooking Time: 30 minutes
Makes 8

2 3/4 all-purpose flour
2 teaspoons baking powder
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
4 tablespoons butter, melted
1/2 cup fresh raspberries
3 oz chopped white chocolate

Pre-heat oven to 400°F. Cut waxed paper into 8 x 6 inch circles and push, creasing the paper to fit, into each hole of a muffin pan.

Sift the flour and baking powder into a large bowl and stir in the sugar. Crack the egg into a separate bowl and whisk in the vanilla extract, milk and melted butter.

Stir the liquid mixture into the dry ingredients with the raspberries and chocolate, taking care not to over-mix. Spoon the mixture equally into the paper cases and bake for 30 minutes or so until well risen and just firm.

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