Mix & Match Meals

194 Pages·2011·13.76 MB·English

by  DK Publishing

mix match
&
mea s

mix match
&
mea s
LONDON, NEW YORK, MUNICH, MELBOURNE, DELHI
US Editors Shannon Beatty, Rachel Bozek
Project Editor Cressida Tuson
Project Art Editor Katherine Raj
Managing Editor Dawn Henderson
Managing Art Editors Christine Keilty, Marianne Markham
Senior Jacket Creative Nicola Powling
Senior Production Editor Jennifer Murray
Senior Production Controller Man Fai Lau
Creative Technical Support Sonia Charbonnier
DK INDIA
Senior Editor Chitra Subramanyam
Editor Kokila Manchanda
Assistant Editor Tina Jindal
Senior Art Editor Neha Ahuja
Art Editor Shruti Soharia Singh
Managing Editor Glenda Fernandes
Managing Art Editor Navidita Thapa
Production Manager Pankaj Sharma
DTP Manager Sunil Sharma
Senior DTP Designer Dheeraj Arora
DTP Operator Rajdeep Singh
Recipes previously published in The Illustrated Quick Cook
(2009)
First American Edition, 2011
Published in the United States by DK Publishing
375 Hudson Street, New York, New York 10014
11 12 13 14 15 10 9 8 7 6 5 4 3 2 1
001—180672—Aug/2011
Copyright © 2009, 2011 Dorling Kindersley Limited
All rights reserved
Without limiting the rights under copyright reserved above, no
part of this publication may be reproduced, stored in or introduced
into a retrieval system, or transmitted, in any form, or by any
means (electronic, mechanical, photocopying, recording, or
otherwise), without the prior written permission of both the
copyright owner and the above publisher of this book.
Published in Great Britain by Dorling Kindersley Limited.
A catalog record for this book is available from the
Library of Congress.
ISBN 978-0-7566-8236-1
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in bulk for sales promotions, premiums, fundraising, or
educational use. For details, contact: DK Publishing Special
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Contents
How to plan a menu 6
Expanded recipe contents 8
Starters
Main courses
Desserts
My favorite menus 189
Index 190
Acknowledgments 192
How to plan a menu
This book gives you a wealth of delicious starters, main courses,
and desserts to choose from, so that you can create thousands
of menu combinations, for every occasion. Of course, you can
have fun picking whichever dishes catch your eye, but mixing
and matching dishes can be more successful if you bear a few
key points in mind. Consider the following for a beautiful,
balanced menu and happy, satisfied guests—every time.
1
Vary your main ingredient Don’t serve too much
of one type of ingredient, as variety makes a menu
interesting and enjoyable. For example, if you are
serving smoked salmon as a first course, don’t follow
it with a main course of tuna. The same vegetable
twice is another faux pas—avoid serving tomato soup
followed by a main with a tomato-based sauce.
2
Vary textures If you serve a brothy soup followed
by a casserole, finished off with a yogurty dessert,
your guests will soon tire of slurping. Instead,
offset a “wet” dish, such as soup, with something with
more “bite” and structure to follow—such as a pie, a
roast, or a steak.
3
Vary colors A variety of colors in your dishes will
provide your guests with a visual treat at every
course. Tomato soup, red curry, and berry summer
pudding could leave your guests seeing red. Instead,
provide a mixture of colors over your courses—you
could, for example, choose a green salad, pink salmon,
and lemon tart, for a tricolored feast.
6
4
Consider cuisine Mixing and matching
international cuisines can be discordant if
the flavors are very strong. A hot and sour soup,
brimming with the flavors of China, followed by a
Jamaican-style main course with “jerk” spices, might
be an assault on the senses. With iconic dishes such
as these, it can work best to keep your starter and
main course choice within the same continent.
5
Hot or cold? If the weather is very warm, your
guests will thank you for serving light dishes,
such as a salad, a stir fry, and a cheesecake. In
cold weather, you can opt for something heavier, such
as a warming soup, roast chicken, and a hot pudding.
6
Avoid carbohydrate overload Try not to serve
a carb-based starter, such as bruschetta, with
another carb-fest, such as pasta bake—it could
send your guests to sleep. If you’re serving a carb-
based main course, offer a protein-based starter
instead, such as chicken skewers or a fish dish.
7
Avoid dairy overload A cheese-based starter
followed by a main course with a cream sauce,
finished off with a creamy dessert, can make
for a belt-busting excess of richness. Lighten the load
for your guests by swapping in a fresh, light dish
somewhere along the line, to cut through the cream.
8
Think about the seasons Choose ingredients
in season, where possible—they are the fresh,
tasty, and healthy option. If in doubt, a hint of
seasonality is better than none—a fresh asparagus
starter or a dessert made with fresh raspberries are
great choices for a summertime soiree.
7
STARTERS SALADS Tomato, red onion, and mozzarella Beef with beets and spinach 40
salad 10 Prosciutto with pear, nectarine, and endive 42
Asparagus with lemony dressing 12 Lentils with artichokes and peppers 44
Carrot and shredded cabbage with peanuts 14 Smoked trout with beets, apple, and dill relish 46
Goat cheese, beet, and pistachio salad 16 Caesar Salad 48
Grilled mushrooms with bread, tomatoes, Smoked salmon with mustard and dill dressing 50
and feta 18 Chile shrimp with cilantro and lime 52
Chargrilled asparagus and Gorgonzola 20 Crab salad with grapefruit and cilantro 54
Bread salad 22 Marinated squid salad 56
Baby Romaine lettuce with blue cheese SOUPS Hot and sour chicken soup 58
and beets 24 Chicken and corn soup 60
Feta and pea salad with watercress mayonnaise 26 Hot and sour coconut broth 62
Seared halloumi cheese with figs 28 Chili beef and bean soup 64
Chicken salad with carrot and apple relish 30 Split pea and bacon soup 66
Chicken with adzuki beans and herbs 32 Chestnut and bacon soup 68
Smoked chicken salad with papaya Pork and yellow split pea soup 70
fruit salsa 34 Tomato and chorizo soup 72
Sliced beef and arugula salad with green olive Scotch broth 74
and raisin salsa 36 Mussels in fennel broth 76
Thai-style beef salad 38 Tomato soup 78
MAIN COURSES CHICKEN Marsala chicken with pine nuts Turkey, almond, and cranberry pilaf 44
and raisins 10 Baked turkey rolles filled with chestnuts and
Chicken with noodles and basil 12 mushrooms 46
Five-spice and honey chicken with peppered Duck with pink grapefruit and Belgian endive salad 48
greens 14 Crispy duck char sui 50
Chicken with cider and cream 16 BEEF Glazed filet of beef roasted with potatoes
Chicken cooked in cilantro yogurt 18 and olives 52
Chinese style salt and pepper chicken drumsticks 20 Pasta with meat sauce 54
Chicken with Belgian endive and bacon 22 Chili con carne 56
Spatchcock chicken with lemon, oregano, Wasabi beef and pak choi 58
and paprika 24 Beef stroganoff 60
Chicken flattened and breaded with lemon Roast rib of beef 62
and sage 26 Stuffed fillet steak with chili and parsley butter 64
Chicken escalopes in wine 28 Beef stew with oranges and bay leaves 66
Coq au vin 30 Beef scallops with anchovies, capers, and olives 68
Teriyaki chicken 32 Pasta with beef and mushroom sauce 70
Chicken livers with shallots and arugula 34 Fillet steaks with horseradish 72
Griddled chicken with satay sauce 36 Thai-style minced pork with noodles 74
Chicken poached in coconut milk 38 PORK Caramelized pork tenderloin with pecan nuts
Piri piri chicken 40 and apricots 76
TURKEY AND DUCK Braised turkey Pilaf with chorizo, pancetta, and cranberries 78
with vegetables 42 Roast pork with bacon and Belgian endive 80
DESSERTS NO-COOK Raspberry jelly with vanilla cream 10 Peaches with meringue and raspberry sauce 48
Lime cheesecakes 12 Fruit fool 50
Mixed berry flan 14 CHOCOLATE Melting-middle chocolate fudge
Meringue and mango mess 16 puddings 52
Fresh figs with cassis cream 18 Dark chocolate and white chocolate mousse 54
Lemon and lime syllabub 20 Chocolate biscuit cake 56
Knickerbocker glory 22 Chocolate truffles 58
Middle Eastern oranges 24 Mocha pots 60
Banoffee pie 26 Mini chocolate éclairs 62
Boozy berries with mint and elderflower cream 28 Chocolate sponge pudding 64
Ginger cake with pineapple and cream 30 White chocolate and raspberry trifle 66
Melon with vodka, orange, and mint 32 Baked chocolate mousse 68
Marinated prunes and apricots 34 Mixed berries with white chocolate sauce 70
Strawberry and raspberry granita 36 Dark chocolate and lemon mousse 72
Orange and chocolate tiramisu 38 White chocolate and macadamia nut blondies 74
Grapes marinated in port 40 Rich chocolate biscuits 76
Asian fruit salad 42 Chocolate cake with chocolate fudge icing 78
Apricots with Amaretti biscuits and Chocolate and buttercream Swiss roll 80
mascarpone 44 Chocolate and hazelnut brownies 82
Lychees with ginger and star anise 46 Chocolate orange profiteroles 84
8