Beyond Nose to Tail: A Kind of British Cooking: Part II
Fergus Henderson, Justin Piers Gellatly
Format: PDF / Kindle (mobi) / ePub
Title note: Also sub-titled as Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook
Publish Year note: First published in October 2nd, 2007
Written in the same entertaining and accessible voice that made Nose to Tail Eating a certified foodie classic, this beautiful new collection of recipes by Fergus Henderson teaches you everything you'll ever need to know to prepare even more mouthwatering offal classics, from pork scratching, fennel and ox tongue soup, and pressed pig's ear to sourdough loaves and lardy cakes, chocolate baked Alaska, burnt sheep's milk yogurt, and goat's curd cheesecake, among others.
While taking you through more than a hundred simple, easy-to-follow recipes, Henderson explains why nearly every part of every animal we eat is a delicious treat waiting for the hands of a patient cook to prepare it.
From the proprietor of St. John Restaurant, which won the 2001 Moët & Chandon Restaurant Award, comes this fascinating, cutting-edge guide to preparing carnivorous dishes.
250g raspberries 250g redcurrants 1 Sandwich Loaf (see page 102) I am not a fan of individual summer puddings, as there is always too much bread and not enough fruit. That's why we make our summer puddings to serve at least two. Put the sugar and water in a large saucepan and bring to the boil, stirring to dissolve the sugar.Simmer for 5 minutes. Add the strawberries, bring back to a simmer, then take off the heat and add the raspberries and redcurrants. Pour the mixture into a plastic
with double cream. ICE CREAM VANILLA ICE CREAM Makes 1 litre 2 vanilla pods 375ml full-fat milk 450ml double cream 5 large egg yolks 150g caster sugar Where would we be without it? Slit the vanilla pods open lengthways and scrape out the seeds. Put the seeds and pods in a heavy-based saucepan with the milk and cream and bring slowly to the boil to infuse the vanilla. Meanwhile, place the egg yolks and sugar in a large bowl and whisk together for a couple of minutes. Pour the
BREAD AND ARMAGNAC ICE CREAM Makes 1 litre 250g stale brown bread, crusts cut off 250g caster sugar 4 large egg yolks 600ml double cream 1/2 tbsp Armagnac It's amazing how stale brown bread becomes delicious frozen nuduals. .„ . , . You will not need an ice-cream machine for this recipe. Whizz up the bread in a food processor or blender to make crumbs, then spread them out on a baking sheet and toast in an oven preheated to 180°C/Gas Mark 4 until golden brown. Remove from the oven and
tailed, then cooked in boiling salted water until bendy but not soft Mix all together in a bowl, add bread, wine and friends - the perfect lunch. Vinaigrette (see page 210) lots of chopped curly parsley BREAD & WINE SALAD To serve four 5 Little Gem lettuces, cleaned and cut across at lcm intervals The disciplining of vegetables is not to be taken lightly. Letting them know you are in charge is one thing but full-on chopping is another. This salad, created for St. John Bread & Wine,
the chopped parsley and a substantial handful of capers. Toss vigorously, being careful not to crush the butter beans, then serve. DRESSING 300ml extra virgin olive oil - it's a thirsty salad juice of 1 juicy or 2 not so juicy lemons 6 cloves of garlic, peeled and thoroughly crushed (this may seem a lot, but remember the dressing has to bring 'wayhay' to some very calm elements) sea salt and black pepper BEETROOT, RED ONION, RED CABBAGE, CREME FRAICHE AND CHERVIL To serve six Too