Beyond Nose to Tail: A Kind of British Cooking: Part II by Fergus Henderson, Justin Piers Gellatly

By Fergus Henderson, Justin Piers Gellatly

Title note: additionally sub-titled as Beyond nostril to Tail: extra Omnivorous Recipes for the Adventurous Cook
Publish 12 months note: First released in October 2d, 2007
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Written within the related exciting and available voice that made Nose to Tail Eating a professional foodie vintage, this pretty new number of recipes by way of Fergus Henderson teaches you every thing you'll ever want to know to arrange much more mouthwatering offal classics, from beef scratching, fennel and ox tongue soup, and pressed pig's ear to sourdough loaves and lardy tarts, chocolate baked Alaska, burnt sheep's milk yogurt, and goat's curd cheesecake, between others.

While taking you thru greater than 100 uncomplicated, easy-to-follow recipes, Henderson explains why approximately all the pieces of each animal we consume is a scrumptious deal with expecting the arms of a sufferer cook dinner to arrange it.

From the owner of St. John Restaurant, which received the 2001 Moët & Chandon eating place Award, comes this interesting, state-of-the-art consultant to getting ready carnivorous dishes.

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To stop the rice sticking to your hand you will need a bowl of vinegar water (water with a little vinegar added). Always use sushi rice on the day it is made. After you have made all the sushi, you can refrigerate them for up to 24 hours until ready to serve. FISH & SEAFOOD SERVES 4 12 uncooked tiger prawns in their shells olive oil for brushing 300ml (½ pint) dry white wine 1 garlic clove, crushed 4tbsp chopped parsley lemon and tarragon to garnish TARRAGON SAUCE 150ml (¼ pint) soured cream 4tbsp chopped fresh tarragon 1tsp Dijon mustard squeeze of lemon juice salt and black pepper TIGER PRAWNS WITH TARRAGON SAUCE 1 Make the tarragon sauce: combine the soured cream, tarragon, mustard, and lemon juice, and season with salt and pepper.

Lightly oil and season the salmon. SAUCE 200ml (7fl oz) low-fat crème fraîche about 5cm (2in) cucumber, peeled, seeded, and finely diced 4tbsp chopped fresh dill pinch of caster sugar 1tbsp capers a good squeeze of lemon juice 2 Cook the salmon in the hot pan on one side only for 1½ minutes until golden underneath. Transfer, cooked side up, to the foil and finish cooking in a preheated oven at 190°C (375°F, Gas 5) for about 10 minutes or until the salmon is opaque and the flesh flakes easily. Leave to cool.

Increase the oven temperature to 220°C (425°F, Gas 7). 5 Make the white sauce: melt the butter in a small saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat, and gradually blend in the milk and the reserved cooking liquid. Bring to a boil, stirring constantly until the mixture thickens. Simmer for 2–3 minutes. Taste for seasoning. 6 Pour the white sauce over the fish, sprinkle with the cheese, and bake in the oven for 3–5 minutes until bubbling and golden. Serve hot with broccoli, garnished with lemon zest and parsley sprigs.

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