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rel="nofollow" href="#litres_trial_promo">Asparagus on toast with hollandaise sauce

       Warm winter green salad with Caesar dressing, smoked bacon and a poached egg

       Tomato, mozzarella and tapenade crostini

       Gratins of butternut squash and leek

       Halloumi with Greek salad and roasted pitta wedges

       MAIN COURSES

       Summer pea and mint ravioli

       Pan-fried tuna with olive, sun-dried tomato and caper salsa

       Poached monkfish with tomato, sherry vinegar and toasted hazelnut salsa

       Pan-grilled chicken breasts with basil cream sauce and roast cherry tomatoes

       Rack of lamb

       Chicken confit

       Garlic and herb pork chops

       Steak au poivre

       Pheasant casserole with chorizo, cream and thyme

       Roast duck breasts

       SIDE DISHES

       Watercress mousse

       White bean purée

       Pea guacamole

       Potato and anchovy gratin

       Cucumber with mint

       Buttered courgettes

       Fluffy mashed potato

       Creamy lentils with rosemary and tomatoes

       Creamy polenta

       Sauteed rosemary potatoes

       DESSERTS

       Chocolate crèmes brulées

       Iles flottantes

       Coffee zabaglione with tuiles biscuits

       Orange sorbet with Campari

       DINNER PARTIES (4–8 PEOPLE)

       STARTERS

       Ballycotton prawn soup with rouille and toasts

       Chicken liver pâté with sweet apple relish

       Fish mousse with shrimp beurre blanc

       Smoked mackerel and goat’s cheese soufflé

       Decadent mushroom tart

       Beef carpaccio

       Sesame and mint chickpea pancakes

       MAIN COURSES

       Summer vegetable stew

       Jerusalem artichokes, toasted hazelnuts and goat’s cheese with pasta ribbons

       Bulgar wheat pilaf

       Miso salmon steaks

       Fragrant coconut prawns

       Fish stew

       Pot-roast pheasant with bacon and brandy

       Beef Wellington

       Roast pork belly with a fennel and garlic rub

       Roast loin of lamb with a spicy rub

       Coq au vin

       Roast duck legs

       SIDE DISHES

       Lentils with red wine

       Braised chicory

       Green salad dressings

       Spinach and mint orzo

       Creamy potato and Gruyère gratin

       Ribboned carrots with honey and parsley

       Butternut squash and chickpeas with cumin and coriander

       Roast garlic colcannon

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