|
|
| Forfatter |
|
Oliver, Jamie |
| Forlag |
|
Penguin Books Ltd. |
| Udgivet |
|
2002 |
| Udgave |
|
1 |
| Illustrationer |
|
David Loftus |
| Sider |
|
336 |
| ISBN |
|
0-718-14564-X |
| Bognummer |
|
274 |
|
 |
| Side |
 |
 |
Opskrifter |
Opskriftsforfatter |
| 203 |
 |
|
aioli |
|
| 276, 277 |
|
|
bailey's and banana and butter pudding |
|
| 280 |
|
|
Baked chocolate pudding |
|
| 306, 307 |
|
|
baked figs with mascarpone, orange, pistachios and hot cross buns |
|
| 298, 299 |
|
|
baked pears stuffed with almonds, orange and chocolate in flaky pastry |
|
| 286, 287 |
|
|
Baked ricotta and mascarpone tart with chocolate and orange |
|
| 285 |
|
|
baking 'blind' |
|
| 302, 303 |
|
|
banoffee pie |
|
| 70, 71 |
|
|
barolo poached fillet steak with celeriac purée |
|
| 312 |
|
|
basic bread recipe |
|
| 116 |
|
|
basic gnocchi recipe: the easiest, lightest and most flexible gnocchi |
|
| 118-19 |
|
|
basic risotto recipe |
|
| 106 |
|
|
Basil pesto |
|
| 162-3 |
|
|
boning chicken |
|
| 173 |
|
|
bouillabaisse |
|
| 26, 27 |
|
|
broad bean and crispy pancetta salad with a pea, pecorino and mint dressing |
|
| 94, 95 |
|
|
caramella of mint and ricotta |
|
| 174-5 |
|
|
cartouche, making |
|
| 60, 61 |
|
|
Ceviche of raw crayfish with kaffir lime leaves, chilli and ginger |
|
| 254, 255 |
|
|
Chargrilled marinated vegetables |
|
| 270, 271 |
|
|
chargrilled pork leg with asparagus |
|
| 260, 261 |
|
|
chargrilled steak |
|
| 264, 265 |
|
|
chargrilled tuna with dressed beans and loadsa herbs |
|
| 310-11 |
|
|
cheese plate |
|
| 247 |
|
|
chicken kebab |
|
| 204, 205 |
|
|
chicken liver parfait |
|
| 121 |
|
|
chicken stock |
|
| 132, 133 |
|
|
chinese chicken parcels |
|
| 144 |
|
|
chopping and slicing |
|
| 267 |
|
|
chopping onions |
|
| 296, 297 |
|
|
citrus curd tart |
|
| 58, 59 |
|
|
citrus seared tuna with crispy noodles, herbs and chilli |
|
| 304, 305 |
|
|
clementine chocolate salad |
|
| 239 |
|
|
Cocktails: CO2 |
|
| 160, 161 |
|
|
cod, potato and spring onion stew |
|
| 200, 201 |
|
|
Crispy fried salmon with spring vegetable broth |
|
| 166, 167 |
|
|
dark, sticky stew |
|
| 194, 195 |
|
|
Deep-fried oysters with fried rocket and tomato dressing |
|
| 190 |
|
|
filleting flat fish |
|
| 198-9 |
|
|
filleting round fish |
|
| 247 |
|
|
fish kebabs |
|
| 244 |
|
|
Flavoured salt |
|
| 46, 47 |
|
|
fresh asian noodle salad |
|
| 308, 309 |
|
|
funky coke float |
|
| 117 |
|
|
gnocchi with fresh tomato and morel sauce |
|
| 30-31 |
|
|
grating grapes |
|
| 258, 259 |
|
|
grilled marinated mozzarella with crunchy bread, smoked bacon and a black olive and lemon dressing |
|
| 140, 141 |
|
|
haddock baked in the bag with mussels, saffron, white wine and butter |
|
| 86-7 |
|
|
handy pasta recipe |
|
| 288, 289 |
|
|
hazelnut torte |
|
| 212, 213 |
|
|
italian-style confit of duck |
|
| 266-7 |
|
|
knife techniques |
|
| 247 |
|
|
lamb kebabs |
|
| 36, 37 |
|
|
lamb's lettuce and lychee salad with lucky squid and chilli jam |
|
| 113 |
|
|
lasagnetti with chickpeas, parma ham, sage, cream and butter |
|
| 164, 165 |
|
|
lebanese lemon chicken |
|
| 154, 155 |
|
|
Ligurian braised rabbit and rosemary with olives and tomatoes |
|
| 320, 321 |
|
|
little sweet grape and rosemary calzones |
|
| 50, 51 |
|
|
mackerel cooked in pomegranate, lime juice and tequila with a crunchy fennel salad |
|
| 282, 284 |
|
|
making perfect sweet pastry |
|
| 232, 233 |
|
|
marinated and pot-roasted beef fillet with a brilliant potato and horseradish cake |
|
| 81 |
|
|
minted pea soup with crispy pancetta, bread and sour cream |
|
| 28, 29 |
|
|
moorish crunch salad |
|
| 156, 157 |
|
|
moroccan lamb stew |
|
| 22, 23 |
|
|
my new best salad |
|
| 290, 291 |
|
|
nectarine meringue pie |
|
| 183 |
|
|
Pan-fried lamb chops with puy lentils, loadsa herbs, balsamic vinegar and crème fraîche |
|
| 184, 185 |
|
|
pan-seared scallops wrapped in pancetta with creamed celeriac |
|
| 188, 189 |
|
|
Pan-seared sole fillets with loadsa herbs, capers, butter and wet polenta |
|
| 180, 181 |
|
|
pan-seared venison loin with blueberries, shallots and red wine |
|
| 102, 103 |
|
|
pappardelle with amazing slow-cooked meat |
|
| 274, 275 |
|
|
pears in amarone |
|
| 308 |
|
|
pecans, sugar-encrusted |
|
| 30-31 |
|
|
peeling |
|
| 294, 295 |
|
|
plum and almond tart |
|
| 206, 207 |
|
|
polenta-encrusted fried chicken with sweetcorn mash, fried bananas and green tomato relish |
|
| 66 |
|
|
pomegranate and gin cocktail |
|
| 242, 243 |
|
|
pork chop with fresh bay salt, crackling and squashed purple |
|
| 236, 237 |
|
|
pork loin with a great herby stuffing |
|
| 230-231 |
|
|
pot-roasted guinea-fowl with fennel, potatoes and blood orange |
|
| 234, 235 |
|
|
pot-roasted shoulder of lamb with roasted butternut squash and sweet red onions |
|
| 82, 83 |
|
|
potato, celeriac and truffle oil soup |
|
| 208, 209 |
|
|
Potatoe chips |
|
| 20, 21 |
|
|
purple potato salads |
|
| 64, 65 |
|
|
quick marinated red mullet with crispy ginger, shallots and a citrus dressing |
|
| 54, 55 |
|
|
quick-cooked white fish with blood orange, lemongrass and sesame seeds |
|
| 168, 169 |
|
|
Quick-time sausage cassoulet |
|
| 90, 91 |
|
|
ravioli of roasted red onions, thyme, pinenuts and maris piper potato |
|
| 32, 33 |
|
|
ribbon celeriac salad |
|
| 281 |
|
|
rice pudding |
|
| 226, 227 |
|
|
Roast duck with bubble and squeak and stir-fried greens |
|
| 224, 225 |
|
|
Roast pork with stuffed apples and parsnips |
|
| 122, 123 |
|
|
roast squash, sage, chestnut and pancetta risotto |
|
| 220, 221 |
|
|
roasted chicken stuffed with fragrant couscous and cooked on a sweet potato stovie |
|
| 214, 215 |
|
|
Roasted radicchio |
|
| 78, 79 |
|
|
roasted sweet garlic, bread and almond soups |
|
| 216, 217 |
|
|
roasted trout and artichokes with almonds, breadcrumbs and mint |
|
| 318, 319 |
|
|
rosemary and raisin bread |
|
| 263 |
|
|
salsa verde |
|
| 98, 99 |
|
|
sardinian culurzones with butternut squash and baked |
|
| 63 |
|
|
scallop spoons |
|
| 252, 253 |
|
|
seafood mixed grill |
|
| 52-3 |
|
|
segmenting citrus fruit |
|
| 93 |
|
|
shaping into caramella |
|
| 97 |
|
|
Shaping into culurzones |
|
| 92 |
|
|
shaping into ravioli |
|
| 100-101 |
|
|
shaping lasagnetti, pappardelle, tagliatelle and taglierini |
|
| 148, 149 |
|
|
skate baked in the bag with artichokes, purple potatoes, capers and crème fraîche |
|
| 266 |
|
|
slicing carrots |
|
| 114 |
|
|
slicing herbs and leaves |
|
| 218, 219 |
|
|
Slow-roasted balsamic tomatoes with baby leeks and basil |
|
| 324, 325 |
|
|
slow-roasted tomato bread |
|
| 72, 73 |
|
|
soft boiled egg with asparagus on toast |
|
| 152, 153 |
|
|
special chicken stew |
|
| 76, 77 |
|
|
spring minestrone |
|
| 146, 147 |
|
|
Steamed aubergine |
|
| 138, 139 |
|
|
Steamed pork buns chinese style |
|
| 136, 137 |
|
|
steamed prawn wontons with red chilli and spring onion |
|
| 130, 131 |
|
|
Steamed scallops with spiced carrots, crumbled crispy black pudding and coriander |
|
| 128, 129 |
|
|
steamed sea bass, green beans with a white wine, vanilla, cream and garlic sauce |
|
| 142, 143 |
|
|
steamed squid |
|
| 38 |
|
|
stir-fried warm salad of prawns and baby courgettes |
|
| 278, 279 |
|
|
Surprise pudding |
|
| 322 |
|
|
Sweet roasted red onion and garlic bread stew |
|
| 104, 105 |
|
|
tagliatelle genovese |
|
| 108,109 |
|
|
taglierini with a simple sweet tomato sauce and shrimps |
|
| 192, 193 |
|
|
Tempura lobster with dipping sauce |
|
| 176, 177 |
|
|
Tender braised leeks with wine and thyme |
|
| 44, 45 |
|
|
The proper french side salad |
|
| 316, 317 |
|
|
tomato focaccia |
|
| 110-11 |
|
|
tomatoes blanching |
|
| 191 |
|
|
trenching flat fish |
|
| 88-9 |
|
|
turning pasta dough into a sheet |
|
| 228 |
|
|
tying up a bird |
|
| 40, 41 |
|
|
warm salad of roasted squash, prosciutto and pecorino |
|
| 124, 125 |
|
|
yellow beans, vodka and smoked haddock risotto |
|
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