Gary Rhodes Cookery Year Spring into Summer

Overview

There are few things more satisfying than cooking with ingredients that are bursting with flavor. In this new collection of recipes, Gary Rhodes guides you through the delectable selection of vegetables, fruits, meat, and fish available during the spring and summer months. Once you?ve gathered your bounty, try Fried Sole with Artichokes, Tomatoes, and Parsley; Pork Loin in Milk with Onions, Broad Beans, and Peas; or Blue Cheese Fondue with Spring Vegetables. Whatever the occasion, you?ll find plenty of seasonal ...

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Overview

There are few things more satisfying than cooking with ingredients that are bursting with flavor. In this new collection of recipes, Gary Rhodes guides you through the delectable selection of vegetables, fruits, meat, and fish available during the spring and summer months. Once you’ve gathered your bounty, try Fried Sole with Artichokes, Tomatoes, and Parsley; Pork Loin in Milk with Onions, Broad Beans, and Peas; or Blue Cheese Fondue with Spring Vegetables. Whatever the occasion, you’ll find plenty of seasonal dishes to tantalize your taste buds.

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Editorial Reviews

From the Publisher
"Gorgeous seasonal recipes from “the master of invention."  —The Times
The Times
Gorgeous seasonal recipes from “the master of invention.”
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Product Details

  • ISBN-13: 9780563522454
  • Publisher: B B C Worldwide Americas
  • Publication date: 10/28/2005
  • Edition description: New
  • Pages: 192
  • Product dimensions: 7.60 (w) x 10.50 (h) x 0.52 (d)

Meet the Author

Gary Rhodes is one of Britain’s best-loved chefs and the author of many cookbooks, including the award-winning New British Classics.

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Table of Contents

Introduction 9
General information 10
Spring
Spring vegetables 16
Warm leeks with vegetable vinaigrette 17
Blue cheese fondue with spring dips 18
Champ potato gnocchi with broad beans and blue cheese 19
White asparagus with a warm casserole salad of mushrooms and spring onions 20
Grilled asparagus with soft hard-boiled eggs and toasted sesame dressing 22
Flat asparagus salad with new potatoes and radishes 23
Simple sea kale 24
Blood orange and chive sea kale 25
Fried egg and spinach with morel mushrooms 26
Steamed purple sprouting broccoli with melting wild garlic and orange butter 28
St George's mushrooms with garlic, lemon and parsley 29
Asparagus on buttery toast with melting Parmesan cheese 30
Celeriac soup with wild garlic 32
Mushroom and spring spinach Bourguignonne with poached eggs 33
Spring fish 34
Roast monkfish with spring cabbage and clam casserole 35
Monkfish steaks with court-bouillon and mushrooms 36
Wild salmon slices with sorrel creme fraiche 37
Fillet of sea trout on cauliflower cream with a fresh herb-pea dressing 38
Red mullet with a rosemary cream sauce on broken new potatoes 40
Flounder fillets with boiled chips and sorrel mayonnaise 41
Mustard-brushed flounder with steamed leek greens 42
Crispy cod with candied orange spring green hearts 44
Pan-fried turbot with nutty Bearnaise sprouting broccoli 46
Lemon sole and spinach with vanilla-rosemary carrots 47
Grilled plaice or lemon sole fillets with champagne-glazed spinach 48
Seared mackerel with gooseberry and mustard seed sauce 50
Warm spider crab linguine with orange and tarragon sauce 52
Warm scallops and prawns hollandaise 55
Spring meat 56
Roast lemon peppered lamb with baked potato cake 57
Pot-roasted lamb with sorrel and samphire 59
Braised beef brisket with tarragon carrots and cauliflower champ 60
Grilled beef fillet with baby turnips, marinated mushrooms and a beetroot dressing 62
Steak au poivre with buttered spring greens and shallots 63
Softly roasted pork belly with warmed curly kale 64
Boiled ham hock with braised lentils and wild girolles 65
Guinea fowl with spring greens and carrots and a mustard and marjoram sauce 66
Sauteed chicken steeped in vinaigrette with St George's mushrooms 68
Duck boulangere with hazelnut-rosemary spinach 69
Spring fruit and puddings 70
Steamed kumquat marmalade roly-poly 71
Soft chocolate pudding 72
Vanilla white chocolate mousse with warm syruped kumquats 74
Poached peach and strawberry custard creams 75
Oeufs a la neige on baked rhubarb with brioche and custard 76
Cocoa sorbet with orange biscuits 78
Rhubarb and almond jalousie with rhubarb pulp and cream 80
Softened rhubarb with orange mascarpone cream 83
Apricot tart with home-made almond ice-cream 84
Summer
Summer vegetables 90
Hot tomato, courgette and cheese bake with fresh basil oil 91
Creamy new potatoes with goat's cheese 92
Warm goat's cheese, potato and fresh pea salad with sweet mint dressing 93
Baked cheese puffs with fresh beetroot sauce 94
Artichoke, mushroom and poached egg Benedict 96
Crisp courgette tart with a tomato and basil salad 98
Ratatouille feuillete with fresh tomato confit and basil sauce 100
Jellied tomato cake with ricotta herb cream 103
Red pepper mousse with crispy onion strips 104
Late broad bean savory soup 105
Pea soup with toasted sesame cod fillet 106
Broccoli soup with poached eggs and toasted parsley almonds 108
Grilled honeyed aubergines with lemon-marinated sardine fillets 109
Fresh herb gnocchi with warm asparagus sauce 110
Creamy Caesar salad 111
Summer fish 112
Rock-salt-and-pepper sardines in bitter lemon, tomato courgette linguine 113
Sweet soused herrings with potato, beetroot and cucumber salad 114
Pan-fried John Dory with an orange and hazelnut salad 115
Prawn and creme fraiche tart with samphire and tomato salad 116
Buttered prawns with a warm potato and fresh pea salad 118
Pan-fried monkfish medallions with fennel and thyme marmalade 120
Steamed halibut and soft fennel tarts with rhubarb and Pernod dressing 121
Green vegetable 'casserole' with buttered sea trout 122
Pan-roasted sea trout with cucumber and cornichon salad 124
Wild salmon with warm gazpacho salad and fresh tomato sauce 125
Crispy wild salmon with warm lemon and tarragon mayonnaise 126
Crispy red mullet and shrimps with tomatoes and herbs 128
Crackling cod on stewed onions with bacon and a fresh pea sauce 130
Fried Dover sole with artichokes, potatoes and parsley 131
Roast gurnard with beetroot, white bean and orange salad 132
Steamed skate with runner beans, chanterelles and sweet red pepper dressing 134
Summer meat 136
Grilled chicken with a warm bacon and broad bean salad 137
Fricassee of chicken with summer vegetables and fresh almonds 138
Roast lemon and thyme chicken with pickled aubergines and sweet red pepper dressing 140
Sauteed chicken livers with garlic chanterelles and spinach 142
Roast duck breasts with cherry compote and summer turnips 143
Duckling with gooseberry and marjoram onions and beetroot salad 144
Caramelized lemon-shredded chicory with roast pigeon and cherry dressing 146
Roast saddle of lamb with creamed runner beans and bacon 147
Seared calf's liver with roast cauliflower and runner bean salad 148
Pork loin in milk with soft sage onions, broad beans and peas 149
Jellied knuckle of pork with gooseberry relish 150
Coarse pork pate with sweet-and-sour cherries and beetroot 152
Summer fruit and puddings 154
Summer fruit family slice 155
Blackcurrant, honey and almond tart 156
Greengage biscuit tart with wine and vanilla cream 157
Baked blue cheesecake with warm lemon-and-thyme greengage compote 158
Grilled raspberry Melba stack 159
Gooseberry and lime pastry plate 160
Sabayon-glazed gooseberries 162
Soft gooseberry and Roquefort salad 163
Roast figs on toast with triple-cream cheese 164
Stewed kirsch cherries with vanilla cream or vanilla souffle pancakes 166
Soaked lemon semolina wedge with warm blueberries 168
Ice summer fruit souffles 170
Peach soup with raspberry sorbet and fruits 171
Cointreau champagne raspberries 172
Orange and strawberry salad with sorrel syrup 174
Basics 175
Stocks 175
Instant stock 175
Chicken stock 175
Court-bouillon 176
Fish stock 176
Salmon stock 177
Vegetable stock 177
Sauces 178
Simple hollandaise sauce 178
Bearnaise sauce 178
Basic butter sauce 179
Dressings and oils 180
Mayonnaise 180
Basic vinaigrette dressing 180
Quick basic vinaigrette dressing 180
Vegetable vinaigrette 180
Red wine dressing 181
Sweet port red wine dressing 182
Citrus dressing 182
Tarragon oil 182
Chive and tarragon oil 182
Lemon oil 183
Red pepper oil 183
Pastries 184
Shortcrust and sweet shortcrust pastry 184
Puff pastry 185
Simple puff pastry 185
Extras 186
Mashed potatoes 186
Poached eggs 186
Greengage and walnut chutney 187
Stock syrup 187
Creams and sweet things 188
Creme Anglaise (custard sauce) 188
Pastry cream 188
Vanilla whipped pastry cream 189
Tuile biscuits 189
Chocolate shavings and pencils 190
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