Roast Chicken And Other Stories PDF
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Praise for Roast Chicken and Other Stories “The most useful cookbook of all time”—Waitrose Food Illustrated “This man is the best cook in Britain!”—Telegraph UK “Roast Chicken and Other Stories, packed with homely native dishes, was recently voted the country’s [UK’s] most useful cookbook of all time by a panel of 40 experts.”—R.W. Apple Jr., The New York Times “The recipes and writing are pure genius, from start to finish. Roast Chicken and Other Stories belongs in every kitchen and on every bedside table.”—Nigella Lawson “This very personal collection of recipes lets you cook in someone else’s shoes —some well-worn chef shoes at that—which lets you get to know someone while putting some great food on your table. With Roast Chicken and Other Stories you’ll end up with a host of delectable dishes that happen to be utterly doable, even if Simon Hopkinson is one of Britain’s great chefs. I love this collection, both the recipes and the stories!”—Deborah Madison “Simon Hopkinson’s recipes have been voted the best ever.”—Daily Telegraph “Called ‘the most useful cookbook of all time,’ Roast Chicken and Other Stories is actually better than that: it is also informative, intelligent, funny, and a pure delight to read and to cook from.”—Jeremiah Tower DEDICATION To my parents, and to the memory of Yves Champeau C ONTENTS Title Page Praise for Roast Chicken and Other Stories Dedication Introduction ANCHOVY Jeremiah Tower’s Montpellier butter Old-fashioned egg sauce Salade niçoise Anchovy and onion tarts ASPARAGUS Asparagus soup Délices d’Argenteuil Grilled asparagus with Parmesan BRAINS Gratin of brains with sorrel Cervelles au beurre noir Salad of calves’ brains with sauce ravigote Deep-fried calves’ brains with sauce gribiche Sauté of calves’ brains with cilantro, chillies, ginger, and garlic CÈPES Cèpe tarts Cèpe and potato broth CHICKEN Roast chicken Grilled breast of chicken with Provençal vegetables and aïoli Poulet poché à la crème with crêpes Parmentier Poulet sauté au vinaigre CHOCOLATE Chocolate tart Saint-Émilion au chocolat Milk chocolate malt ice cream Chocolate pithiviers Chocolate bavarois Petit pot au chocolat CILANTRO Green paste Salsa Oriental salad Dipping sauce Cilantro and coconut soup COD Le grand aïoli Poached cod with lentils and salsa verde Deep-fried cod Poached cod with pickled vegetable relish Brandade de morue CRAB Crab vinaigrette with herbs Crab tart CREAM Crème Chantilly Fruit fool Francis Coulson’s strawberry pots de crème Crème brûlée Rice pudding Caramel ice cream Vanilla ice cream CUSTARD Lemon surprise pudding Bread and butter pudding Crème renversée à l’orange Custard sauce Crema Catalana Passion fruit bavarois Orange mousse EGGPLANT Grilled eggplant with a dressing of olive oil, garlic, and basil Spiced eggplant salad Creamed eggplant Eggplant baked with herbs and cream Grilled eggplant with pesto Vinegared eggplant with chilli and spring onion Grilled eggplant with sesame EGGS Piperade Oeufs en meurette Salade frisée aux lardons Eggs Florentine Lacy’s oeufs en cocotte ENDIVE Braised endives Endives an gratin Creamed endives Pickled endives GARLIC Baked new garlic with creamed goat’s cheese Deep-fried garlic Garlic purée and garlic sauce Snail butter Garlic and sorrel soup with Parmesan croûtons GROUSE Roast grouse with bread sauce and game crumbs Grouse soup HAKE Warm hake with thinned mayonnaise and capers Fillet of hake with herb crust Basque Chiorro KIDNEYS Roasted lambs’ kidneys with cabbage and mustard dressing Grilled veal kidneys with rosemary and anchovy butter Sauté of veal kidneys with shallots, sage, and beurre noisette LAMB Breast of lamb Ste-Ménéhould Roast leg of lamb with anchovy, garlic, and rosemary Marinated and grilled lamb cutlets with hummus, olive oil, and cilantro Roast best end of lamb with eggplant and basil cream sauce LEEKS Leeks vinaigrette Leek tart Leeks with cream and mint Vichyssoise LIVER Calves’ liver Venetian style Richard Olney’s terrine of poultry livers Duck livers, crêpes Parmentier, and onion marmalade OLIVE OIL Olive oil mashed potatoes Sauce vièrge Vinaigrette ONIONS Roast onions Grilled red onion relish Onion tart Creamed onions with rosemary Onion soup PARMESAN Parmesan fritters Crisp Parmesan crackers PARSLEY Potato purée with parsley Gay Bilson’s parsley salad Parsley soup PEPPERS Piedmontese peppers Pimiento salsa Roulade of peppers and eggplant Rowley’s vinaigrette of red peppers and anchovy Red pepper tart Gazpacho Chilled pimiento soup with basil PORK PIECES AND BACON BITS A sauce to serve with boiled ham Prosciutto with warm wilted greens Old-fashioned pork terrine Slow-braised belly pork with soy, ginger, and garlic Petit salé aux lentilles POTATOES Roast potatoes with olive oil, rosemary, and garlic Potato cakes French fries Potato salad Potato, tomato, and basil soup RABBIT Braised rabbit with white wine, shallots, rosemary, and cream
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