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• Caponata 1 x Aubergine1 x Onion2 x Celery Sticks2 x TomatoesHandful olivesHalf handful CapersSmall handful raisinsOlive OilPaprikaSalt and PepperTomato PasteRed Wine vinegarBalsamic vinegar Side Other 10
• Rissois de camarao For the dough:450g of type 55 flour650ml of water100g butter1 lemon peelsaltfor the filling:1kg of prawna1 l of water1 onion, finely diced100g of butter125g of type 55 flour1 tbsp of tomato pasteparsly, finely chopped2.5 dl of milk1/2 lemonpeppersaltnutmeg3 eggsfine breadcrumbsoilextra flour Starter Casual Portugal Seafood 10
• Samosas For the dough300g plain flour60ml of oil10 to 12 Tbsp of watersaltFor the Filling:750g of potatoes250g of green peas3 Tbsp of ghee1 1/2 tsp of cumin seeds2 tsp of coarsely ground coriander seeds2 Tbsp of grated ginger2 green chillies, chopped finely1/2 tsp of red chilli powder4 Tsp of pomegranate seed powder1/2 tsp of tumeric powder2 Tbsp chopped fresh coriandersaltOil for frying Starter Casual Vegetarian Other 10
• stuffed squids 4 whole clean squid; make sure that the body of the squid measures between 15 and 20 cm1 big ripe tomato1 Tbsp of tomato paste1 big clove of garlic1 small onion1 small bunch of parsley1 clove30g of pancetta20g of red pepper20g of green pepper1 bay leafSea saltFreshly ground black pepperVirgin olive oil 10
• Fig and Balsamic Jam 2 pounds fresh figs, stemmed and roughly chopped1½ cups granulated sugar½ cup balsamic vinegar1 teaspoon black peppercorns, bundled in cheesecloth*1 teaspoon lemon juice (or to taste)1 vanilla pod, scraped Preserve Casual Vegan Book 10
• Dahl 1/2 Tsp of grated garlic1 small white onion, sliced1/4 Tsp of tumeric powder2 small tomatoes, chopped220g split pigeon peas (toor dahl)3 garlic, chopped finely1 small red onion, finely chopped1 green chillie, chopped (optional)1 pinch of asafoetida 2 Tsp Black mustard seeds1 Tbsp of chopped coriander8 Tbsp of vegetable oilSea salt Side Dinner Vegetarian Other 7.5
• Sauerkraut A very large crock, glass or enamel containerMinimum of 2 heads of cabbageKosher saltHeavy duty food-grade plastic bags or 2 gal freezer bagsWooden spoon Preserve Casual Vegetarian Web 10
• Cream, ginger and lemongrass Prawns 500G Prawns (shell on, de-veined)1 Large Rose Tomato (finely diced)5 Cloves of Garlic (roughly chopped)A Thumb of Ginger (finely diced)1/5th of a Jalapeno (seeds removed, finely diced)1 stem of Portuguese LemongrassSea SaltBlack Pepper200ml CreamCorianderOlive Oil (A decent glug) Main Dinner Other 10
• Posh Fish Goujons 2 Fillet of fish (firm fish)Breadcrumbs or japanese breadcrumbsSea saltEgg, beatenParika or Cayene PepperGrated parmesanCornflourRapeseed oil or vegetable oillemon wedges, to garnish Main Casual France Fish Other 8
• Posh Fish Goujons 2 Fillet of fish (firm fish)Breadcrumbs or japanese breadcrumbsSea saltEgg, beatenParika or Cayene PepperGrated parmesanCornflourRapeseed oil or vegetable oillemon wedges, to garnish Main Casual France Fish Other 8
• Piri Piri Chicken 50ml of olive oil1/2 lemon2 or 3 Piri Piri chilliesFreshly ground Black Pepper1/2 tsp of sweet paprikaSea Salt3 cloves of garlic1 Bay Leaf1 Tbsp Brandy or cognac (optional)Dried oregano1 Chicken (about 1.5kg in weight) or 2 small chickens (500g) Main Casual Portugal Meat Other 10
• French Onion Soup 6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem (see How to Slice an Onion), about 10 cups of sliced onions total4 Tbsp Olive oil2 Tbsp butter1 teaspoon of sugarSalt2 cloves garlic, minced8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)1/2 cup of dry vermouth or dry white wine2 bay leaves2 teaspoons of dry thyme OR 4 teaspoons of fresh thyme (can also use a few sprigs of fresh thyme)1/2 teaspoon freshly ground black pepper2 Tbsp brandy (optional)8 inch-thick slices of French bread or baguette1 1/2 cups of grated Swiss Gruyere and a sprinkling of Parmesan Starter Casual France Non-vegetarian Web 10
• Gaspacho or aramojo 300g of ripe tomatoes3 cloves of garlic1 green pepper100 ml of extra virgin olive oil20 ml of white wine vineger200g of crountry style bread, at least 1 day oldSea saltDried OreganosCold waterIce cubes Side Soup Casual Portugal Vegetarian Book 7
• Ankimo (Monkfish Liver Foie Gras) Fresh monk fish liverSakeSoy sauce2 oz Vinegar (rice, white wine, apple or malt vinegar)2 oz Freshly squeezed orange or tangerine juice3 oz Soy Sauce1 tbs Freshly squeezed lemon juice3 tbs Sake1 ts Honey Starter Formal Non-vegetarian Web 10
• Limoncello 15 lemons1 l of alcool at 95C1 l water600g sugar Drink Casual Italy Vegetarian Web 10
• Octopus Stew 4 Tbsl of Olive oil3 Onions, finely sliced1 green pepper, sliced (can be substituted buy roasted peppers)3 cloves of garlic, finely sliced1kg tomatoes, finely diced3 Tbsp tomato pulp1/2 bay leaf1 cloves150 ml of white wine1 Tbsp pepper paste2 small octopus, cleaned 4 purple potatoes, cleaned, peeled and cut into 2 "  slicessea saltblack pepper1 dried piri piri (optional)1 Bunch of Parsley, tied Main Casual Portugal Fish Other 10
• Quince and Port Wine tart tatin 5-6 quinces, peeled, cored and sliced finely 1 lemon, juiced 100g sugar 50g butter 100g port wine puff pastry vanilla pod, open and scraped Dessert Casual Portugal Vegetarian Other 10
• Chocolate foundants (petit gataux) For the chocolate fondants:220g unsalted butter1 teaspoon of unsweetened cocoa powder, for dusting250g dark chocolate (70% cocoa solids or higher), chopped4 large eggs4 large egg yolks150g sugar30g plain flour, siftedIcing sugar for servingA pinch of saltFor the mascarpone cream:6 Tbsp of mascarpone30g of icing sugar Dessert Casual Formal France Vegetarian Other 10
• Creme Brulee 500ml double cream1 vanilla pod6 free-range egg yolks100g caster sugar (plus extra for the topping) Dessert Formal France Vegetarian Other 9
• Tarte au citron For the tart shell:90 g unsalted butter, cut into pieces1 tablespoon vegetable oil 3 tablespoons water1 tablespoon sugar1/8 teaspoon salt150 g flourFor the Lemon filling:120 ml of lemon Juice (about 2 lemons) 6 large eggs180g sugar140g unsalted butter, cold, cut into pieces.Finely grated zest of 3 lemonsFor the Lemon glaze:100 ml of lemon juice1 tsp of arrowroot4 tsp of granulated sugarFor the raspberry coulis:200g raspberries1 tbsp caster sugar, or to taste1/2 tbsp lemon juice, or to taste Dessert Formal France Vegetarian Other 10
• Tarte citron For the tart shell:90 g unsalted butter, cut into pieces1 tablespoon vegetable oil 3 tablespoons water1 tablespoon sugar1/8 teaspoon salt150 g flourFor the Lemon filling:120 ml of lemon Juice (about 2 lemons) 6 large eggs180g sugar140g unsalted butter, cold, cut into pieces.Finely grated zest of 3 lemonsFor the Lemon glaze:100 ml of lemon juice1 tsp of arrowroot4 tsp of granulated sugarFor the raspberry coulis:200g raspberries1 tbsp caster sugar, or to taste1/2 tbsp lemon juice, or to taste Dessert Formal France Vegetarian Other 10
• Chocolate Truffles 150ml double cream25g of unsalted butterPinch of salt150g good quality dark chocolate (at least 70% cocoa solids)   Dessert Casual Formal France Vegetarian Web 9
• Chocolate Truffles 150ml double cream25g of unsalted butterPinch of salt150g good quality dark chocolate (at least 70% cocoa solids)   Dessert Casual Formal France Vegetarian Web 9
• Biscuits à la Cuillère (Ladyfingers)  6 egg yolks 85g sugar3 egg whites 55g flour (type 45, or cake flour ie not strong flour) Cookies Dessert Casual Formal France Italy Vegetarian Web 10
• Seafood Risotto 1 litre of water1 small carrot, chopped2 small tomatoes, squashed1 bay leafA small bunch of parsley1/4 bulb of fennel, finely chopped, tops saved700g of seafood (mussles, prawns, clams, monkfish, squid etc...)1/2 tsp of fennel seedsa pinch of crumbled chillie (optional)a pinch of saffron  (optional)juice of 1/2 lemon2 tablespoons olive oil1/2 small onion, finely chopped1 clove of garlic, finely chopped (optional)1  stick of celery, finely sliced (optional)200g  risotto rice1 glass of dry white wine30g of butterSea saltFreshly ground black pepper  Main Casual Formal Italy Fish Seafood Book 10
• Mushroom Risotto 1 litre of stock (chicken or vegetable)2 tablespoons olive oil1/2 small onion, finely chopped1 clove of garlic, finely chopped (optional)1  stick of celery, finely sliced (optional)200g  risotto rice1 glass of dry white wine50g freshly grated Parmesan cheese1 large handful of mixed dried mushrooms2 large handfuls of mixed wild mushrooms30g of butterThe juice of ½ a lemonSmall bunch of parsley, choppedSea saltFreshly ground black pepper  Main Casual Formal Italy Vegetarian Book 10
• Pasta Alla Norma 2 large Auberginesextra Virgin Olive oil1 tablespoon dried Oregano1 dried red Chilli, crumbled (optional)4 cloves of Garlic, peeled and finely sliceda large bunch of fresh Basil, stalks finely sliced keep the leaves1 teaspoon White wine vinegar2 x 400g tins of Pomodoro Tomatoes, choppedSea salt and freshly ground black Pepper150g salted ricotta, pecorino or parmesan cheese grated Main Casual Italy Vegetarian Book 10
• johnansaz zdTvZkDmRtlW Casual sHooGOLtzBOIyAZu Vegetarian Book cIbQmSvVFPbELyikC 10
• Spinach Balls 500g fresh spinach, stalks removed2 eggs, beaten1 Tsp, garlic puré100g white breadcrumbspinch of freshly grated nutmeg50g freshly grated parmesanSea SaltFreshly ground black pepperOlive oil, for frying Side Snack Starter Casual Italy Vegan Vegetarian Book 9
• Tiramisu 125g of dark chocolate (70%)25g butter, dicedSea saltLady fingers200 ml hot sweetened espresso2 large eggs50g caster sugar375g mascarpone1 orangeVin santo or other sweet dessert wine (optional) Dessert Casual Formal Italy Vegetarian Other 10
• Pesto 1 big handful of fresh basil1/2 Tsp of salt1 1/2 cloves of garlic1 1/2 Tsp of pinenuts30g of parmesan cheese, freshly grated  sauce Casual Italy Vegan Vegetarian Web 10
• Greek Yogurt cheesecake topped with Vanilla poached Figs Ingredients for the crust:100g of digestive biscuits55g unsalted butter25g Demerara sugar (optional)A pinch of salt Ingredients for the filling:1 tsp powdered gelatine340g of cream cheese, full fat will give you a better result but you can use light, at room temperature200g of Greek, plain full fat yogurt85g of caster sugar1 Tbsp of lemon juice½ Tsp of Vanilla paste¼ Tsp of Sea salt Ingredients for the Roasted Figs:4 figs, ripe but firm40g of unsalted butter1 vanilla bean divided into 4½ Tsp of caster sugar Dessert Casual Formal Portugal Vegetarian Other The Bay Magazine 9
• Fig , creamy Goat Cheese and Prosciutto drizzled with Honey Balsamic reduction 8 Fresh Figs200g of your favourite soft Goats CheeseSea SaltFreshly ground Black Pepper125g of Balsamic Vinegar15g of good quality Honey8 Slices of ProsciuttoA handful of Rocket2 Tbsp of Wallnuts, Almonds, Pistachios or Pine nuts, chopped  Starter Casual Formal Portugal Non-vegetarian Other The Bay Magazine 10
• Tarte Aux Pommes For the filling:7 medium-sized (6oz) apples, peeled, cored and quartered lengthwise1/2 lemon1/4 cup sugar2 tablespoons water2 tablespoons butter, melted1/4 cup warm apricot glaze1 10 or 11-inch prepared tart shell*, refrigeratedFor the apricot glaze:1/2 cup apricot preserves2 tablespoons water or orange-flavored liqueur such as Cointreau or Triple Sec patisserie Formal France Vegetarian Web 10
• Cauliflower rice 1 large cauliflower Side Casual Vegan Vegetarian Web 10
• Boquerones (biqueiroes) Boquerones (prepared)waterwhite wine vinegarsaltvirgin olive oilgarlicparsleypiri piri (optional) Starter Casual Portugal Spain Fish Web 10
• Souvlaki (greek kebabs) 3 sweet pointed peppers8 flatbreads, to serve4 sprigs fresh mint, leaves picked1 small bunch fresh dill, chopped (stalks and all)red wine vinegarGreek extra virgin olive oil1 lemon, to serveFor the kebabs800 g higher-welfare leg of pork, shin if you can get it, cut into 2cm chunks or chicken Livers1 tablespoon dried mint1 tablespoon dried oreganojuice of 1 lemon100 ml good-quality olive oil2 cloves garlic, peeled and finely grated1 tablespoon red wine vinegar1 pinch freshly ground black pepper1 pinch sea saltFor the tzatziki½ large cucumber200 ml fat-free natural yoghurt1 small clove garlic, peeled1 heaped teaspoon dried mint1½ teaspoons red wine vinegar Main Casual Greece Meat Poultry 10
• Crispy Peking duck in pancakes 1.2 kg ducksaltfive-spicefresh ginger10-12 destoned plums5 tablespoons sugar2 pinches five-spice2 tablespoons soy sauce½ teaspoon chilli powdergrated orange zest½ cucumber1 bunch spring onions2 packs pre-made pancakes Main Casual Formal China Poultry Web 10
• Coq au Vin 1.5kg (3¼lb) organic or free range chicken, cut into 10 pieces (you could ask your butcher to do this)1 tbsp plain flour, heaped2 tbsp olive oilSea salt and ground black pepper For the marinade1l (1¾ pints) full-bodied red wine, such as shiraz3 medium carrots, cut into slanted slices 1cm (½in) thick2 celery sticks, cut into slices 1cm (½in) thick20 baby onions, peeled but left whole1 tsp black peppercorns, crushed1 bouquet garni (a few parsley stalks, 2 bay leaves and 6 sprigs of thyme, tied together)For the garnish1 tbsp olive oil200g (7 oz) smoked streaky bacon, rind removed, diced400g (14 oz) small button mushrooms, trimmed1 tbsp chopped fresh flat-leaf parsley Main Formal France Poultry Book 10
• lasagna 1 suco de carne 1 bechamelFresh pasta sheetssalt1 teaspoon extra-virgin olive oil6 oz (approximately 180 gr) parmigiano reggiano, freshly grated Main Casual Italy Meat Web 10
• Suco de Carne (tomato meat sauce) 3 tablespoons extra-virgin olive oil45 gr butter1 medium onion, finely diced1 carrot, finely diced1/2 stick celery, finely diced1 garlic clove, diced225 gr ground meat60 ml dry white winesalt and pepper550 gr tomatoes, puréed in a blenderpinch of nutmeg2 tablespoons milk or heavy cream sauce Casual Italy Meat Web 10
• Bechamel 4 tablespoons (55 gr) butter2 oz (60 gr) flour2¼ cups (500 cc) milksalt1 oz (30 gr) parmigiano reggiano, freshly gratedpinch of nutmeg sauce Casual Formal Italy Vegetarian Web 10
• Chettinad Crab Curry 1 x 750g/1lb 10oz cooked brown crabFor the coconut paste1 tsp fennel seeds1 tsp cumin seedsFor the masala2 tbsp vegetable oil1 tsp fennel seeds1 tsp fenugreek seeds10 garlic cloves, finely chopped3 shallots, thinly sliced1 onion, thinly sliced10–14 fresh curry leaves2 tsp Kashmiri chilli powder1 tsp ground turmeric4-5 tomatoes, finely chopped2 tbsp chopped dried kokum (available from specialist Indian stores)1 tsp tamarind liquid1 tbsp ground coriander1 tsp jaggery or soft brown sugar1 tsp salt 25g/1oz fresh or frozen coconut flesh, blended in a food processor or grated Main Casual India Seafood Web 10
• Agua de Jamaica (Hibiscus Iced tea) 15g hibiscus flowers1 cinnamon stick1L cold waterAll spice berries (optional)2 tablespoons of simple syrup (optional)Lime wedges (optional, for serving) Drink Casual Jamaican Vegan Vegetarian Web 10
• Mulled Cider 2 litres good-quality traditional cider6 cloves3-4 star anise¼ nutmeg, finely grated into the pan1 cinnamon stick1 vanilla pod, halvedjuice of 1 orangejuice of 2 clementines1 pomegranate, juice and seeds of4–5 tablespoons caster sugar Drink Christmas Britsh Vegan Vegetarian Web 10
• Mulled wine 2 clementines1 lemon1 lime200 g caster sugar6 whole cloves1 stick cinnamon3 fresh bay leaves1 whole nutmeg, for grating1 vanilla pod, halved lengthways2 star anise2 bottles Chianti or other Italian red wine Drink Christmas Britsh Vegan Vegetarian Web 10
• Pepparkakor 1/4 cup molasses150g cup white sugar165 cup packed brown sugar225 ounces butter235 ml  water2 teaspoons ground cinnamon2 teaspoons ground ginger1 teaspoon ground cloves1 egg1 tablespoon light (or dark) corn syrup3 1/2 cups all-purpose flour2 teaspoons baking soda  Biscuits Cookies Casual Sweden Vegetarian Web 8
• Pao de lo de alfazeirao 4 ovos inteiros + 8 gemas150g de açúcar75g de farinha  Dessert Casual Portugal Vegetarian Web 10
• Almond paste 1.5 cups whole blanched almonds1.5 cups powdered sugar, sifted1 large egg white, lightly beaten, at room temperature1/2 tsp almond extract (optional) Basics Italy Vegetarian Web 10
• Pierre Hermé's Pistachio Paste 500 gr shelled pistachios125 gr white almond powder250 gr sugar7 cl watera few drops bitter almond extract Vegetarian Web 10
• Perfect Basmati rice sea salt350 g basmati rice Side Vegetarian Web
• Salmon Tartare with Black & White Sesame Tuile, Karasumi and Shiso Taku River Salmon Tartare:1 lb wild salmon, finely diced1/4 cup chopped chiveszest of 1/2 lemon, finely gratedsalt, to taste2 or 3 tablespoons of XV olive oilpinch of furikake (optional)Karasumi (or Bottarga), finely gratedShisoMustard oilTobiko (optional)For the Black & White Sesame Tuiles:1/4 cup all-purpose flour1/2 tablespoon sugar1/2 teaspoon kosher salt4 tablespoons butter, very soft1 egg whiteblack & white sesame seedsdry bonito flakes (optional)furikake Starter Formal Non-vegetarian Web Round The square cafe 10
• Aam Ka Achaar - Indian mango pickle 1 kg raw green mangoes (cut into 4-8 pieces each)1 cup white sea/rock salt3 tbsps aniseed/fennel seeds1 1/2 tbsp mustard seeds3 tbsps kalonji (onion seeds)1 tbsp fenugreek seeds5 tbsps red chilli powder2 tsp sturmeric powder3 cups (710 ml) mustard oil Side Casual Vegetarian Web 9
• Cucumber Pickle Recipe 4 large cucumbers3 medium onions2 oz/50g of salt** For the syrup **1pt/570ml of white wine vinegar1lb/454g of soft brown sugar½ level tsp of ground turmeric½ level tsp of ground cloves1 tbsp of mustard seed (we used black) Preserve Vegetarian Web 10
• Pan Fried Trout with Creamy Leeks, Cockles and Bacon sauce Ingredients:For the fish stockThe head and bones of your fishLeek topsSea salt For the trout4 trouts, scaled, filleted but with skin onFish stock1 leek, washed and finely sliced2 rashers of local welsh streaky bacon, thickly cut, and diced4 handfuls of cockles in their shells or 2 Tbsp of unshelled cockles125ml fresh cream100ml white wine or a good local ciderButter  for fryingOlive Oil for fryingA small bunch of parsley, chopped Main Formal Fish Other The Bay Magazine 10
• How to Cook the Perfect Steak And 2 different steak sauces Ingredients for Au Poivre sauce:3 Tbsp black peppercorns, cracked25g finely chopped shallots60g cognac or other brandy240ml of good organic beef stock60ml of double creamSmall handful of finely chopped parsley Ingredients for Argentinian Chimichurri sauce:25g fresh flat-leaf parsley, trimmed of thick stems and finely chopped3-4 garlic cloves, finely chopped2 Tbsp fresh oregano leaves, finely chopped (or 2 teaspoons dried oregano)120ml of Extra Virgin olive oil2 Tbsp red or white wine vinegar1 Tsp sea salt1/4 Tsp freshly ground black pepper1/4 Tsp red pepper flakes Main Casual Meat Web The Bay Magazine 10
• Piri Piri Prawns Ingredients for the Piri-Piri Oil:50ml of olive oil1/2 lemon2 or 3 Piri-Piri chillies (or a few more if you like it hot)3 cloves of garlic1 Bay LeafDried oregano Ingredients for the Prawns:600g  of wild prawns, size 20/30 or bigger, de-veined and butterflied, from a sustainable source if possibleSea salt Starter Casual Lunch Portugal Seafood Other The Bay Magazine 10
• Fish Baked in Salt crust 1 600g Line caught Sea Bass gutted, but with scales on1 small bunch of fennel½ a lemon, slicedFreshly ground black pepper1 kg of coarse Sea Salt2 large free range egg whites1 tbsp of fennel seeds  Main Casual Dinner Lunch Fish Other The Bay Magazine 10
• Double cooked Sweet Potato Chips 4 sweet potatoes, peeled, cut into ½ inch chips and placed in a bowl of cold waterCorn flourVegetable oilCoarse ground Sea Salt Side Snack Casual Vegetarian Web The Bay Magazine 9
• Double cooked Sweet Potato Chips 4 sweet potatoes, peeled, cut into ½ inch chips and placed in a bowl of cold waterCorn flourVegetable oilCoarse ground Sea Salt Side Snack Casual Vegetarian Web The Bay Magazine 9
• Roasted Bone Marrow (Os à Moelle) 8 3'-4'-long pieces Veal or Beef Marrow Bones1 small bunch of  fresh Flat-leaf Parsley, roughly chopped4 small Shallots, thinly sliced2 Tbsp Extra Virgin Olive Oil1 Tbsp fresh Lemon juice1 Tbsp  capersCoarse ground Sea SaltFreshly ground Black Pepper8 thick slices of Sourdough Bread or French Baguette, toastedButter (optional), for the toast Main Starter Casual France Meat Web The Bay Magazine 9
• Migas com espargos 1 bunch of wild asparagus1 dl of olive oil4 cloves of garlic, finely sliced1 bay leaf600g of bread (inside)chouriço slices3 eggssaltBlack pepper1 tsp vinegar meat stock Side Casual Portugal Meat Web 8
• Tarte de Requeijão e Papaia Base65gr de avelãs, nozes ou amêndoas trituradas (eu usei avelãs)60 gr de manteiga, fria, partida em cubos pequenos120 gr de farinha35 gr de açúcar (ou frutose)3 gemas Cobertura1 requeijão2 queijos frescos pequenos1 colher de sopa de açúcar3 colheres de sopa de águaPuré Doce de Castanhas (ou Doce de Castanhas)Papaia, Manga ou outro fruto a gosto  Dessert Casual Formal Portugal Vegetarian Other 6
• Rick Stein's madras fish curry 60ml (2fl oz) vegetable oil1 tbsp yellow mustard seeds1 large onion, finely chopped15g/3 cloves garlic, finely crushed30 fresh curry leaves2 tsp Kashmiri chilli powder2 tsp ground coriander2 tsp turmeric1 x 400g (14oz) can chopped tomatoes100ml (3½fl oz) tamarind liquid2 green chillies, each sliced lengthways into six pieces, with seeds1 tsp salt700g (1lb 9oz) snapper fillets, cut into 5cm (2in) chunksBoiled basmati rice Main Casual India Fish Book 7
• Duo of Dark chocolate mousse infused with Pink Pepper and White Chocolate mousse with Raspberries For the dark chocolate mousse115g 70% dark chocolate30ml of double cream1/2 tsp of pink peppercorns3 large egg whites3 Tbsp de caster sugarpinch of salt For the white chocolate mousse: 115g white chocolate30ml of double cream50g of fresh raspberries1 Tbsp of caster sugar3 large egg whitesPinch of salt Dessert Formal Vegetarian Other Swansea Life Magazine 9
• Roasted rack of Lamb and persimmon fruit seasoned with Aleppo Pepper served with minted couscous For the lamb1 Rack of lamb (about 500g)1/2 tsp Aleppo pepper (or smoked Spanish paprika)1 tbsp of olive oilSea saltFreshly ground black pepper For the persimmon1 persimmon fruit1/2 tsp Aleppo pepper For the couscous2 tbsp olive oil100g couscous2 tbsp pine nuts , toastedzest and juice 1 lemon10g mint, roughly chopped For serving2 Tbsp of plain yogurtFleur de selAleppo Spice  Main Side Formal France Meat Swansea Life Magazine 8
• Marmalade Cookery School Sun-dried Tomato Garlic and Rosemary Bread 250g strong bread flour5g of fresh yeast (or 3g of dried yeast)5g of salt175g water1 clove of garlic, finely chopped1 tbsp of onions, finely chopped1 tbsp of good extra virgin olive oil40g of sun-dried tomatoes in oil, drained  and roughly chopped1/2 tsp of rosemary, very finely chopped  Bread Breakfast Casual Lunch Italy Vegetarian Book Swansea Life Magazine 10
• Goat’s cheese and pumpkin jam parcels For the pumpkin jam500 g of pumpkin250 g of granulated sugar1 cinnamon stick0.5 dl of water For the parcels4 sheets of Filo pastry4 x ½ inch slice of Goat’s cheese4 tbsp of pumpkin jam4 tsp of broken up hazelnuts1 knob of butterSea salt and Black pepper Starter Formal Vegetarian Other 9
• Pomegranate Caipirinha 4 limes, quartered8 Tsp of light cane sugar400 ml of Pomegranate juice200 ml of Brazilian Cachaca¼  pomegranate seededMint leavesPlenty of crushed ice Drink Casual Formal Brazil Alcoolic Vegetarian Other The Bay Magazine 10
• Roasted Quails with Pomegranate stuffing For the pomegranate stuffing:45 g day-old, white sourdough bread½ of a small onion, peeled and finely chopped35 g hazelnuts35 g almonds50 g dried apricots, finely chopped100 g fresh red/black cherries, pitted / pomegranate seeds1 small rosemary stalks, very finely choppedSmall handful fresh parsley, very finely chopped4 large sage leaves, very finely choppedLeaves from 1 sprigs of fresh thymeZest 1/2 small orange1 Tbsp of pomegranate molasses, homemade or bought1 Tbsp of extra virgin olive oilSea SaltFreshly ground black pepper  For the quails:4 (organic if possible) quailsOlive oilSea SaltFreshly ground black pepper50 g unsalted butter, meltedExtra pomegranate molasses to drizzle2 fresh pomegranates, halved and torn into quarters  Main Christmas Formal Turkey Poultry Web The Bay Magazine 9
• Pomegranate Molasses 1 l Pomegranate Juice, fresh if possible115 g of caster sugar60 ml of lemon juice Preserve Vegetarian Web The Bay Magazine 8
• La Paella 320g Bomba rice700g Rabbit, skinned and chopped into small pieces200g Prawns, uncooked200g Mussels, cleaned and debearded5 Tbsp of fresh tomato, puréed60g runner beans, roughly chopped1.8 dl of extra virgin olive oilPimenton dulce (sweet paprika)A pinck of saffron threadsSea saltWaterA fresh sprig of rosemary Main Casual Spain Poultry Seafood Web 10
• Herring 3 ways - Kipper paté, Herring escabeche and crispy Herring Roe on Blini Ingredients for the Herring Escabeche:4 Herrings3 garlic cloves, peeled1 medium onion, sliced1 bay leaf1 sprig of fresh oregano1 sprig of fresh thyme1 Tsp of sweet smoked paprikaPlain flour250ml of Olive oil50ml of white wine vinegar50ml of white wineSea salt5 black peppercorns Ingredients for the Kippers Pate:1 tbsp horseradish1 tsp white wine vinegar100g cream cheese3 tbsp crème fraicheA pinch of smoked paprika250g kippers fillets25g butter , softeneda small handful parsley , choppeda small handful dill , chopped½ lemon , juicedGround black pepperOlive oil Ingredients for the blini:80g of plain flour80 ml of luke-warm milk5g of caster sugar1/2 tsp of salt1 egg, separated5g fresh yeast1/2 Tbsp sour cream50g clarified butter Ingredients for the Herring Roe:100g herring roepolenta flourVegetable oil, for fryingSea saltBlack pepper For serving:Lemon juicechives, choppedMixed salad Starter Casual Formal UK Fish Other The Bay Magazine 8
• Croissants 40g Caster Sugar10g of Sea Salt300ml of cold water17g of fresh yeast25g of milk powder500g of strong white flour300g of unsalted butter, cold1 egg yolk, beaten with 1 Tbsp of milk, to glaze. patisserie Breakfast Lunch France Vegetarian Book The Bay Magazine 9
• La Vera Pizza Napolitana Ingredients for the sauce:1 tin of San Marzano tomatoes (or a tin of pomodoro tomatoes)1/4 teaspoon freshly ground black pepper1/2 teaspoon of salt1 teaspoon of oregano (dry)1 tablespoon olive oil1 teaspoon dried basil or 2 tablespoons of fresh basil Ingredients for the dough:600g Type “00” flour or Strong bread flour400g water, cold12g of fresh yeast or 6g of instant yeast12g of Sea salt60g extra virgin olive oil (optional)Semolina/bread flour for dusting Main Snack Casual Lunch Italy Non-vegetarian Vegetarian Other 10
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• Filhoses (Fried sweet pastry swirls) 500g plain flour2 juicy oranges50g lard1tsp of olive oil1 tbsp of sugar0.5dl of aguardente (if you don't have it, use white rum)2 eggs50g aniseed (whole)125g plain flour extraoil for frying500g white granulated sugar for the syrup Dessert Casual Christmas Formal Portugal Non-vegetarian Other The Bay Magazine 7
• Arroz doce (Sweet rice pudding) 200g pudding rice200g of granulated sugar4 medium egg yolks0.5L of milk1 rind of lemon1 cinnamon stick50g butter Ground cinnamon Dessert Casual Portugal Vegetarian Other 8
• Cordeiro assado no forno (oven roasted lamb) For the lamb1 kg of young lamb3 cloves of garlic1 tsp of pimentao doce (sweet paprika)1 bay leaf3 tsp of peppers paste (optional)olive oilsea saltfreshly ground black pepper0.25 dl of white wine1 shot glass of port winesmall handful of Alecrim (rosemary) For the Rice300g of short grain rice100g of parma hamthe giblets of the lamb (optional)50g of chorico1/2 tsp of tumeric powder1 onionparsley1 bay leaf1 Tbsp of lard Main Casual Christmas Formal Portugal Meat Book The Bay Magazine 8
• Bacalhau com broa (Corn bread salted cod) 600 g Bacalhau (hard salted cod)2 dl of good extra virgin olive oil1 loaf of corn bread6 garlic clovessea saltfreshly ground pepper700g of new potatoes Main Casual Christmas Formal Portugal Fish Book The Bay Magazine 7
• The Perfect Summer Berries Cheesecake For the Crust:115 g ground almonds75 g digestive biscuits, crumbled30 g caster sugar7 g unsalted butter, meltedPinch of sea saltFor the Cheesecake Filling:680 g of cream cheese200 g caster sugar3 large free range eggs1 Large free range yolk2 Tbsp plain flour95 g double cream¼ tsp of vanilla bean paste Dessert Casual Summer Vegetarian Other The Bay Magazine 8
• Thai Roasted Duck Curry Ingredients for the red curry paste:1 Tbsp of coriander seeds, toasted until brown2 cardamon pods, toasted until brown1/2 Tsp of black peppercorns1/2 Tsp of salt10 big dried chillies, seeds removed and soaked in warm water for at least 10 minutes and then finely chopped1 Tsp of galangal, skin removed and chopped2 Tsp of lemongrass, chopped1 Tsp of kaffir lime peel (or normal lime), chopped1 Tbsp of coriander root (or just coriander), chopped3 Tbsp of shallots, chopped3 Tbsp of garlic, crushed1 Tsp of Thai shrimp paste10 small fresh red chillies Ingredients for the roasted duck:2 small duck breasts1 Tbsp of Chinese five spiceSea saltFreshly ground black pepper Ingredients for the curry:160ml coconut cream, reserve 2 Tbsp (30ml) for garnish240ml coconut milk50g red curry paste (you can replace this for a shop bought one)3 Tbsp Thai fish sauce1 Tbsp Demerara sugar2 kaffir lime leaves1 large eggplant, cut into 1 cm pieces150g fresh pineapple, cut into bite-sized pieces6 small cherry tomatoes10 seedless grapes (optional)30g basil leaves Sea saltFreshly ground black pepper1 long Thai red chilli Main Casual Formal Thailand Poultry Other The Bay Magazine 8
• Sea Beet and Ricotta Lasagne For the filling:450 g of fresh sea beet450 g of ricotta cheese, thoroughly drained1 egg115 g of parmesan cheese, freshly gratedsea salt and pepperpinch of nutmegFor the béchamel (white sauce):4 tablespoons butter60 g of plain flour500 ml of milkSea salt30 g parmesan, freshly gratedpinch of nutmegFor the lasagne:Precooked dried sheets of lasagne180 gr parmesan, freshly grated Main Casual Vegetarian Other The Bay Magazine 7
• Creamy Wild Garlic Soup 400g wild garlic, washed and chopped2 onions, roughly chopped2 sticks of celery, roughly chopped1.4 L of good chicken stock300ml of double cream2 Tbsp olive oilSea saltFreshly ground black pepper4 slices of bread2 handfuls of grated cheddar cheese Soup Starter Casual Formal UK Non-vegetarian Web The Bay Magazine 8
• Yogurtlu Tatlisi 4 large eggs, separated1/2 cup (60g) superfine sugar3 Tbl (40g) all-purpose flour1 2/3 cups (425g) strained Greek-style yogurtgrated zest of 1 unwaxed lemon ( I used Meyer lemons)juice of one lemon Optional Orange Syrup:2/3 cup (160mL) water1 1/4 cups (250g) sugar1 Tbl. (15mL) lemon juicegrated zest of one unwaxed orange Dessert Casual Turkey Vegetarian Book Floyds Cafe 7
• Roast Chicken Fattee (Layered dish of roasted Chicken, Tomato sauce, Toasted Pita Bread, Rice and Yougurt) Roast Chicken:1 medium organic chicken,about 1.5 kg3 tblsp olive oil1/4 tsp ground clovessea salt and black pepperTomato Sauce5 tblsp olive oil5 garlic cloves sliced4cm cinnamon stick2 x 400 g tins tomatoes drained and squashed well Rice:300g basmati ricesalt75g butter4 cm cinnamon stick1/2 large onion thinly sliced1 x 400g tin cooked chickpeas drained and rinsed485 ml of good chicken stock Fried Aubergine:2 med aubergines or courgettes cut into cubes8 tbls olive oilTo Layer up the Fattee1 quantity of crispbread( Pitta breads split in half and baked in oven until crisp )500g yoghurt8 tblsp flat leaf parsley chopped roughly75 g toasted pine nuts Main Casual lebanon Poultry Book Floyds Cafe 7
• Roasted Aubergine, Peppers, Yogurt and Pine nuts 4 small aubergines3 large red bell peppers2 tbsp of lemon juice4 tbsp of olive oilSea saltBlack pepper250g greek yogurt2 garlic cloves50g pine nuts Side Casual lebanon Vegetarian Book Floyds Cafe 6
• Fatayer Dough220 grams all-purpose flour, plus more for dusting1/2 teaspoon instant yeast100 milliliters warm water1/2 teaspoon salt2 tablespoons olive oilFilling800 grams kabocha, hokkaido or butternut squash, peeled (if necessary), seeded and cut into chunks1/2 garlic clove, crushed to a pasteSalt1 tablespoon olive oil80 grams feta cheese, crumbleda handful fresh oregano, chopped (I used a sprinkle of dried oregano)1 tablespoon pine nuts, toastedSalt and pepper Main Starter Casual lebanon Vegetarian Book Floyds Cafe 7
• Tzatziki ½ cucumber250g yogurtOreganoSaltPepperRed vinegar2 cloves of garlic sauce Casual Greece Vegetarian Book 8
• Kofte Lamb Kebab with tomato sauce, fresh onion salad and Homemade Pita bread Ingredients for the kebab:2 medium onions60g chopped parsley750g of lamb (shoulder)Sea saltBlack pepper Ingredients for the onion salad:2 onions, slicedParsleyLemon juiceSalt Main Casual Meat Book Floyds Cafe
• Paynirli Sigara Boregi (Filo ”Cigars” stuffed with Feta Cheese) 200g feta cheese, mashed with a fork1 egg, lightly beaten3 tablespoons chopped mint or dill8 large sheets of filo75g butter, melted Snack Starter Casual Morocco Vegetarian Book Floyds Cafe 7
• Briwat Bil Kafta (Filo “Cigars” stuffed with Beef) Starter Casual Maroccan Meat Book Floyds Cafe
• Zaalouk (Aubergine and Tomato Purée) 750g eggplantsjuice 1/2 fleshy lemon500g tomatoes5 large cloves garlic, finely chopped.4 tbsp extra virgin olive oil1/2 teaspoon paprikachilli powder to taste1 teaspoon ground cuminbunch chopped flat-leaf parsleybunch chopped coriander Starter Casual Maroccan Vegetarian Book Floyds Cafe 8
• Jawaneh (Grilled Chicken wings with Lemon and Coriander) 3 tablespoons olive oil1 lemon, juice ofsalt, to tasteblack pepper, to taste2 -4 garlic cloves, crushed and minced16 chicken wings2 tablespoons coriander, chopped Starter Casual lebanon Poultry Floyds Cafe 5
• Harina Soup 350g neck of lamb in 3 -4 pieces, a shank or some off cuts will surfice2 ltrs cold water1 large onion, finely chopped3 glaric cloves, finely chopped3 celery sticks, finely choppeda pinch of saffron strands1/2 teaspoon cinnamon1//2 teaspoon turmeric3/4 teaspoon ground gingernutmeg (5 grates on a fine grater)2 large bunches fresh coriander, washed and chopped100g small green lentils120 chana dhal (small, split and skinned chickpeas)1 dessert spoon tomato puree3 rounded dessertspoons plain flour on fine semolina flour slaked in 50ml waterjuice of 1 lemon50g unsalted butter (optional)1 lemon quateredsea salt and black pepper Soup Starter Casual Morrocco Meat Book Floyds Cafe 8
• Quindim 2 xícaras de coco fresco ralado½ kg de açúcar1 1/2 xícara de água2 cravos1 pauzinho de canela1/3 de colher de chá de sal2 colheres de sopa de manteiga (colheres-medidas, niveladas) (esqueci de colocar, mas deu certo também)2 colheres de chá de baunilha18 gemas passadas na peneiraManteiga derretida e açúcar para untar as forminhas ou glucose de milho Dessert Casual Brazil Vegetarian Web 5
• Pao de queijo (Traditional Cheese Buns) 300g de polvilho azedo500g de fécula de mandioca ou polvilho doce25g de sal (leia a observação)*30g de manteiga110mL de óleo milho/canola550mL de leite integral5 ovos pequenos440g de queijo minas padrão ralado (ralo fino) OU queijo colonial220g de queijo parmesão ralado (pode ser a peça ralada ou de pacote) Snack Starter Casual Brazil Vegetarian Web Floyds Cafe 5
• Acaraje 2kg de feijão fradinho quebrado1kg de cebolaSalAzeite de dendê Snack Starter Casual Brazil Vegetarian Web Floyds Cafe 4
• Coxinha de galinha Ingredientes para o Recheio1kg de peito de frango (Pode usar outras partes se desejar2 colheres (sopa) azeite1 cubo de caldo de galinha1 cebola média picada2 dentes de alhoSal e pimenta a gosto600ml de água3 colheres (sopa) requeijão cremosoSalsinha picada a gosto Ingredientes para a massa2 xícaras de caldo (Caldo onde o frango foi cozido)1 xícara leite2 colheres (sopa) de manteigaSal a gosto3 xícaras de farinha de trigo Ingredientes para montagemÁgua geladaFarinha de rosca para empanarÓleo de girassol para fritar Snack Starter Casual Lunch Poultry Web Floyds Cafe 5
• Almond Tart Ingredientes Base:200 gr. de Farinha150 gr. de Açúcar125 gr. de Margarina1 Ovo  Ingredientes Cobertura:100 gr. de Açúcar mascavado250 ml de Natas200 gr. de Amêndoas laminadas Dessert Casual Portugal Vegetarian Other
• Bife a Cafe ( Lisbon “Café style” Steak ) 2 Tbsp butter1 beef steaks (tender) salt pepper3 Tbsp of cream ½ tsp of mustard lemon Main Casual Portugal Meat Book 9
• Batata a Murro (“Punched” New Potatoes) 1 kg new potatoessaltolive oil1 garlic bulb Side Casual Portugal Vegetarian Other 6
• Partridge with Cockles cooked in a Cataplana  2 partriges 3 cloves of garlic1 dl of olive oil 2dl of dry port3 dl of white wine 500g cockles1 bay leaf1 bunch of parsley salt black pepper piri piri Main Casual Portugal Game Poultry Seafood Other Blas Gwyr Portuguese Night 5
• Esparregado 1 big bunch of spinach2 garlic cloves2 tbsp of butter1 tbsp of floursaltpepper1 dl of milk lemon juice Side Casual Formal Portugal Vegetarian Web 7
• Atum de cebolada (Algarve Pan-fried Tuna Steak with Caramelised Onions ) 800g tuna steaks4 tbsp of white wine vinegar2 onions, cut into slices5 tbsp of olive oil5 cloves garlic parsley for deco1 dl of white winesalt and pepper 2 bay leaves Main Casual Portugal Fish Other 6
• Surf & turf gumbo 16-20 raw king prawns, from sustainable sources, ask your fishmonger, preferably shell onolive oil500 g spicy cured sausage, sliced into 1cm rounds3 litres organic chicken stock5 heaped tablespoons plain flour1 large onion, peeled and finely chopped2 large green peppers, deseeded and finely chopped3 stalks celery, trimmed and finely chopped5 fresh bay leaves1 small bunch fresh thyme, leaves picked8 cloves garlic, peeled and finely chopped1 teaspoon cayenne pepper1 teaspoon Tabasco sauce200 g okra, sliced into rounds300 g picked crabmeat, from sustainable sources, ask your fishmonger, plus 4 claws if you can get hold of them400 g tinned chopped tomatoessea saltfreshly ground black pepperjuice of 1 lemon1 small bunch fresh curly parsley Main Casual Meat Seafood Web 6
• Cuttlefish Stew Aljezur Style (Choco guisado com batata doce) 4 Tbsl of Olive oil1 Onion, finely chopped3 cloves of garlic, finely chopped1 small green pepper, finely diced2 tomatoes, finely diced2 Tbsp tomato pulp1 bay leaf2 cloves150 ml of white wine1 kg Cuttlefish, cleaned and cut into 2 " cubes4 small sweet potatoes from aljezur, cleaned, peeled and cut into 2 " cubessea saltblack pepper1 dried piri piri (optional)Parsley, chopped  Main Casual Portugal Seafood Other 9
• Lemon Sorbet 350g caster sugar14 lemons, at least 5 unwaxed Dessert Ice Cream Casual Italy Vegetarian Web 9
• Pulled Pork with kale and apple slaw For the Pulled Pork1.6kg shoulder of pork, bone in or belly of pork2 tbsp salt2 tbsp dark muscovado sugar1 tbsp smoked paprikaFor the Kale and Apple Slaw3 Tbsp white miso paste (optional)2 Tbsp fresh lemon juice1 Tbsp rice wine vinegar1/2 Tsp toasted sesame oil2 Tbsp extra virgin olive oil1/4 Tsp ground white pepper300g of kale stemmed and cut into  thin strips 1 apple, cored and  coarsley grated 1carrot, coarsley grated Bread rolls for serving Main side Casual China Meat Other Ty Siriol 8
• Pork and clams 500g pork tenderloin1 kg of fresh clams, shell on 4 or 5 cloves of garlic slightly crushed2 Tbsp of lard1 Tbsp of olive oil1 bunch of parsley, broken by hand1 Tbsp of plain flour1 lemonSea SaltFreshly Ground Black Pepper4 Big Maris Piper or King Edward Potatoes, washed, peeled and cut into sticksVegetable oil, for frying Main Casual Portugal Meat Seafood Other 7
• Overnight Roasted Pork Joint seasoned with Juniper and Rosemary 2 KG Ty-Siriol pork joint (shoulder, leg)Olive oil6 Juniper berries2 Tsp Sea salt12 Black peppercorns3 heads of garlic250ml Red wine200ml Chicken or vegetable stock Main Casual Meat Ty Siriol
• Sausage Tagliattele 6 Ty Siriol sausagesExtra Virgin olive oil100g of Ty siriol Bacon LardonsSea Salt Freshly ground Black Pepper500g Fresh or dried Tagliattele4 large free-range egg yolks100ml double cream100g freshly grated Parmesan cheeseZest of 1 lemonA sprig of fresh flat-leaf parsley, chopped Main Casual Italy Meat Book Ty Siriol 7
• Apple and Bacon Stuffed Pork Chops 4 1 inch thick Ty Siriol pork chops3 Tbsp butter1 big baking apple (like Gala), peeled, cored and diced8 rations of Ty Siriol bacon, diced1 large red onion, diced3 cloves garlic, finely diced4 fresh sage leaves, finely chopped1/4 tsp smoked paprika1 Tbsp lemon juice1/2 Tbsp Sea salt1/2 tsp Black pepper Main Casual USA Meat Web Ty Siriol 4
• Pork chops with Pear 3 Ways 4 pork chops200g Fine breadcrumbs3 Tbsp Parsley1 Tsp Dried garlic1 Tsp Dried rosemary30g Grated parmesanSea Salt30g butterBlack pepperExtra virgin olive oil1 kg of hard conference pearsIcing sugarVegetable oil Main Formal Meat Ty Siriol 5
• Piri Piri Belly of Pork 1Kg of belly of pork, in one piece,on the bone and with the skin on1 Tsp Sea salt2 large heads of garlicFor the marinade:Olive oil5 cloves of garlic3 Bay leaves1 Tsp of vinegar1 Tbsp of sweet smoked paprika6 Piri-piri (birds eyes) chillies, chopped 1 Tsp Sea Salt1/2 Tsp freshly ground black pepperA sprig of fresh rosemary for basting Main Bbq Casual Meat Ty Siriol 6
• Christmas Pigs in Blankets 12 Ty-Siriol cocktail sausages6 Rashers of Ty-Siriol streaky bacon6 Fresh sage leavesOlive oil Starter Christmas Meat Web Ty Siriol
• Mediterranean slow roast leg of pork with wine 1 leg of pork with bone (1,5 kg to 2 kg)1/2 bottle of dry white wine3 Tbsp of lemon juice1/4 Tsp of ground cloves2 Bay leaves1 Big onions, finely chopped3 Cloves of garlic, finely chopped2 Tbsp of parsley, chopped1 Tbsp of olive oil1 Tbsp of sweet paprika1/4 Tsp of pepper, freshly ground1 1/2 Tbsp of sea salt4 Tbsp of butter120g smoked bacon, chopped 500g of small roasting potatoes, peeled2 oranges, slicedMixed salad, for serving Main Casual Meat Other Ty Siriol
• Honey roasted Pork Spare Ribs on spiced Pumpkin Mash 00g Ty Siriol Pork Spare ribs2 Tbsp of Honey1 Tbsp of Soy souce (or Oyster Souce)1 Tsp of fresh rosemary, finely choppedJuice of 1/2 LimeExtra virgin Olive OilDried Chillie Flakes2 cloves of Garlic, wholleSea SaltBlack pepper 500g Pumpkin, peeled and chopped3 cloves Garlic, minced1 tsp Cumin1 red Chili, choppedSea salt2 tbsp extra virgin Olive Oil2 tbsp Lemon juiceBlack pepper  Main Side Casual Meat Other Ty Siriol 7
• Gammon Steaks a L’orange with mashed potato 1/2 kg King Edwards potatoesA splash milk 1 Tbsp of butternutmeg 2 Pickled onionsA splash of Cognac Sea saltFreshly ground black pepper 2 orangesZest of 1 lemon 3 Tbsp of sugar1 Tblsp of balsamic vinegarHoney2 gammon steaks (about 150g each)1 Tbsp of butter Main Side Casual Meat Other Ty Siriol 7
• Braised Sausages in Cider with Bacon and Cox's apples 1 tbsp sunflower oil8 Ty Siriol pork sausages, each cut into 4 chunks 100g lean streaky bacon, cut into cubes 20g unsalted butter200g of shallots400ml dry cider450g waxy potatoes, peeled and sliced (1cm thick)2 cox's apples, cored and cut into slices4 sprigs thyme1 bay leafSea Salt and Black pepper1 tsp caster sugarDollop of grain mustard (optional)35ml double cream (optional)Chopped parsley, to serve (optional) Main Casual Meat Other Ty Siriol 7
• Strawberry and Balsamic Vinegar mousse Dessert Formal Vegetarian Book Round the square bristro night 8
• Ambroisie (Dark Chocolate, Pistachio and Raspberry Layered Mousse Cake) Chocolate Joconde (Biscuit Joconde au Chocolat)70g almond powder70g powdered sugar70g egg yolks30g egg whites55g cake flour20g cocoa powder 25g unsalted butter, meltedFrench Meringue:130g egg whites45g sugarPistachio Joconde (Biscuit aux Pistaches)90g almond paste 50%38g pistachio paste45g whole egg40g egg yolks25g egg whites45g cornstarch20g unsalted butter, meltedFrench Meringue:80g egg whites50g sugarRaspberry Jam (Framboise pepins)35g sugar20g glucose8g water100g fresh or frozen raspberries4g pectin mixed with 23g sugar6g lemon juice  30°B Sugar Syrup 20g sugar 15g waterSirop d'imbibage20g  30°B Sugar Syrup15g water15g eau-de-vie de framboiseDark Chocolate Mousse (Mousse au Chocolat Noir)Make this before you are ready to assemble the cake440g heavy cream, whipped to soft peak. Refrigerate until readyPate a bombe:      60g whipping cream      50g sugar      100g egg yolks200g 66% dark chocolate, melted and let cool Pistachio Mousse (Mousse a la pistache)130g heavy whipping cream, whip until soft peak and refrigerate until ready20g pistachio paste70g milk1/10 vanilla bean seeds40g egg yolks15g sugar2g gelatin leaf, softened in a cold waterChocolate Glaze (Glaçage au Chocolat)Make this the last after the cake is completely frozen and you are ready to glaze.150g water250g sugar100g cocoa powder150g heavy cream15g gelatin leaves, soften in cold water Dessert Formal Vegetarian Web Round the square bristro night 10
• Ambroisie (Dark Chocolate, Pistachio and Raspberry Layered Mousse Cake) Chocolate Joconde (Biscuit Joconde au Chocolat)70g almond powder70g powdered sugar70g egg yolks30g egg whites55g cake flour20g cocoa powder 25g unsalted butter, meltedFrench Meringue:130g egg whites45g sugarPistachio Joconde (Biscuit aux Pistaches)90g almond paste 50%38g pistachio paste45g whole egg40g egg yolks25g egg whites45g cornstarch20g unsalted butter, meltedFrench Meringue:80g egg whites50g sugarRaspberry Jam (Framboise pepins)35g sugar20g glucose8g water100g fresh or frozen raspberries4g pectin mixed with 23g sugar6g lemon juice  30°B Sugar Syrup 20g sugar 15g waterSirop d'imbibage20g  30°B Sugar Syrup15g water15g eau-de-vie de framboiseDark Chocolate Mousse (Mousse au Chocolat Noir)Make this before you are ready to assemble the cake440g heavy cream, whipped to soft peak. Refrigerate until readyPate a bombe:      60g whipping cream      50g sugar      100g egg yolks200g 66% dark chocolate, melted and let cool Pistachio Mousse (Mousse a la pistache)130g heavy whipping cream, whip until soft peak and refrigerate until ready20g pistachio paste70g milk1/10 vanilla bean seeds40g egg yolks15g sugar2g gelatin leaf, softened in a cold waterChocolate Glaze (Glaçage au Chocolat)Make this the last after the cake is completely frozen and you are ready to glaze.150g water250g sugar100g cocoa powder150g heavy cream15g gelatin leaves, soften in cold water Dessert Formal Vegetarian Web Round the square bristro night 10
• Asian Style salad 1 pomegranate, halved3 spring onions, trimmed and sliced1 sprig fresh coriander, leaves pickeda few sprigs watercressjuice of ½ limesesame oil, to drizzle1 little gem lettuce Side Casual Formal Vegetarian Book Round the square bristro night 5
• Roasted Duck breast with Pineapple, Chilli and Soy Sauce For the duck:½ large fresh pineapple3 tbsp soy sauce1 tsp soft brown sugar (or honey)3 garlic cloves, choppedA golfball-sized piece of fresh ginger, peeled and finely sliced½-1 fresh red chilli (according to heat), deseeded and finely choppedA few twists of black pepper2 boneless duck breastsA little sunflower oil2 spring onions, finely slicedA little caster sugar, for dusting Main Casual Formal Poultry Web Round the square bristro night 8
• Candied Bacon Salad with Roasted Fig,Chevre and walnuts, on a bed Rocket Leaves For the salad12 rashers higher-welfare smoked streaky bacon1 clove garlic, peeled3 slices fresh white breadolive oilfreshly ground black pepper2 heaped tablespoons demerara sugarjuice of 1 clementine5 large handfuls mixed salad leaves, washed and spun dry1 small bunch fresh mint, leaves pickedPine nuts or walnuts, chopped For the balsamic reduction:Balsamic vinegarHoneysalt For the figs:FigsOlive oilSalt  Starter Formal Meat Other Round the square bristro night 8
• Best Chocolate Cake in the World / Concord Cake Dessert Casual Formal Vegetarian Web 9
• Roasted Aubergine, Ricotta & Tomato Involtini 2 medium eggplants2 T olive oil1/2 small onion, chopped3 small garlic cloves, minced1/2 c sun-dried tomatoesspinach2 c whole-milk ricotta1/2 t salt1/4 t peppersmall handful basil, chopped2 1/2 c prepared red sauce 1/2 c shredded mozzarella or parmesan (or a combination) For the sauce:3 T olive oil5 garlic cloves, minced2 28-oz cans Pastene Kitchen-Ready ground peeled tomatoes1 can water (optional)1 bunch basil, coarsely choppedsalt and pepper, to taste Main Starter Casual Formal Italy Vegetarian Web Round the square bristro night 6
• Pan fried Trout stuffed with sliced Shitake Mushrooms, Garlic and diced Pancetta 4 trout, each weighing about 300g (11oz) 40g (1½oz) butter 60g (2oz) rindless streaky bacon, chopped 175g (6oz) fresh ceps, trimmed and cut into 4mm (¼in) thick slices 2 garlic cloves, finely chopped 1 tbsp roughly chopped parsley 25g (1oz) plain flour 2 tbsp sunflower oil for the beurre noisette 75g (3oz) unsalted butter 2 tsp fresh lemon juice 1 heaped tbsp freshly chopped parsley Main Formal France Fish Book Round the square bristro night 6
• Porcini butter 500g butter25g dried porcini mushrooms1 clove garlic, crushed½ tsp Just Salt½ tsp Just Pepper Sauce Side Formal Italy Vegetarian Web Round the square bristro night 7
• Baked Camembert with a touch of Welsh Honey and Piri-Piri Flakes A box of brie or camembert, whichever you like but make sure it comes in a WOODEN box. Not plastic. A few sprigs of rosemaryA squeeze of honey A sprinkle of chilli flakesSourdough Starter Casual Formal France Vegetarian Other Round the square bristro night 8
• Sicile (Pistachio and Blackberry Layered Mousse Cake) Pistachio Joconde (Biscuit aux Pistaches)90g almond paste 50%38g pistachio paste45g whole egg40g egg yolks25g egg whites45g cornstarch20g unsalted butter, meltedFrench Meringue:80g egg whites50g sugarBlackberry Mousse90g heavy cream90g blackberry puree4g gelatin leaves, soften in cold water (I used powdered gelatin)30g italian meringue (see recipe below) 18g eau-de-vie de framboisewild strawberries  Italian Meringue120g sugar 30g water60g egg whites Pistachio Mousse450g heavy cream45g pistachio paste450g milk1/10 vanilla bean100g egg yolks100g sugar10g gelatin leaves Soaking syrup40g 30°B sugar syrup 20g water25g Kirsch  Dessert Formal Vegetarian Web Round the square bristro night 10
• Mocha Tower Chocolate Genoise6 whole eggs180 grams sugar80 grams cornstarch80 grams flour20 grams cocoa powder20 grams butter, melted and cooled Kirsch Simple Syrup100 grams water100 grams sugar2 Tbs kirsch or to taste Mousse au café135 g whipping cream, whipped up2 g sheet gelatine, bloom in cold water12.5 g Cognac Crème anglaise au café60 g milk10 g instant coffee30 g egg yolks20 g caster sugar Dark Chocolate Mousse55 grams pate a bombe85 grams 70% chocolate225 ml heavy cream, whipped to soft peaks Dessert Formal Vegetarian Web Round the square bristro night 8
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• Oven roasted Quail with Herb Butter 4 large quail4 sprigs of fresh tarragon, leaves picked and chopped3 tbsp of chopped parsley1/2 garlic clove, finely chopped75g of unsalted butter40g of breadcrumbs4 sprigs of fresh thymeSalt Main Casual Formal Poultry Round the square bristro night 7
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• Pan Fried Trout with Creamy Leeks, Cockles and Bacon sauce 4 trouts, filletedHead and bones of fish, simply simmered for 20 minutes with a bit of onion or leek top to make a stock1 small leek, washed and finely sliced1/2 rashers of streaky bacon, thick cut, and cut into dice2 tbsp cockles125ml cream100ml white wine or vermouthButter or oil for frying Main Formal France Fish Book Round the square bristro night 8
• Crab Tian wraped in Smoked Salmon served with Chillie Tuilles crab:1 lb white crab meat, cooked1/4 cup chopped chiveszest of 1/2 lemon, finely gratedsalt, to taste2 or 3 tablespoons of  olive oilAvocado, finely chopped For the chillie Tuiles:1/4 cup all-purpose flour1/2 tablespoon sugar1/2 teaspoon kosher salt4 tablespoons butter, very soft1 egg whiteChilli flakes Starter Formal Seafood Web Round the square bristro night 6
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• Crème Caramel 160g/6oz sugarunsalted butter, for greasing the ramekinsFor the custard160g/6oz sugarunsalted butter, for greasing the ramekinsFor the custard4 free-range eggs1 tsp vanilla extract25g/1oz caster sugar600ml/1 pint full-fat milkpouring cream, to serve  Dessert Formal France Vegetarian Web Round the square bristro night 8
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• Lamb Medallions and Apricots seasoned with Aleppo Spice Main Formal Meat Book Round the square bristro night 7
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• Beetroot and Vodka Cured Salmon, with Sweet Dill-Mustard Sauce Sauce starter Casual Formal Sweden Fish Book Round the square bristro night 10
• Warm Chestnut Soup with Black Truffle shavings 25 chestnuts 200g celery 1L chicken stock (or stock cubes) salt sugar aniseed black truffle in brime butter cream Soup Starter Formal Non-vegetarian Other 10
• Tarte Tatin plain flour, for dusting 500g puff pastry 5 small eating apples (approximately 800g), a mixture of sweet and acidic varieties 100g golden caster sugar 100ml Calvados 1 vanilla pod, halved lengthways, seeds scraped out 50g butter, cubed Dessert Casual France Vegetarian Book 9
• Rotolo Tricolori Main Side Starter Casual Formal Vegetarian Other Round the square bristro night 10
• Prawn and Mussels Ragout Main Casual France Seafood Book Round the square bristro night 8
• Steak au Pauvre 3 Tbsp black peppercorns, cracked 1/4 cup finely chopped shallots or onions 1/4 cup cognac or other brandy 1 cup beef broth or stock (for gluten-free version use gluten-free stock) 1/4 cup heavy cream 1/4 cup finely chopped parsley Main Sauce Casual Formal France Meat Web Round the square bristro night 8
• Stuffed Portobello Mushrooms with Pine Nuts and Feta Cheese 8 large Portobello mushrooms, stems removed 1 brown onion, finely diced 2 garlic cloves, finely diced 1 red chilli, diced (optional) 3 cups fresh breadcrumbs (3-4 slices of wholegrain bread roughly diced) 2 tbs olive oil ½ cup pinenuts, roughly diced 3 tbs parsley, roughly chopped 125g (4.5 oz) feta cheese, crumbled (omit if vegan) 2 tbs lemon juice Tahini Yogurt Sauce ¼ cup tahini paste 1 tbs olive oil 1 tbs lemon juice 2 cups plain natural set dairy or non-dairy yoghurt 1 tsp grated lemon zest seeded bread Side Starter Casual Formal Vegetarian Web Round the square bristro night 6
• French Onion Soup. Served with Mature Stilton on Sourdough Toast 6 large red or yellow onions, peeled and thinly sliced. Olive oil 1/4 teaspoon of sugar 2 cloves garlic, minced 8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock) 1/2 cup of dry vermouth or dry white wine 1 bay leaf 1/4 teaspoon of dry thyme Salt and pepper 8 slices of toasted sourdough 1 1/2 cups of grated blue cheese Soup Casual France Non-vegetarian Web 9
• Carrément Chocolat Cake Chocolate cake: 4 ounces (125 g) Valrhona 72% cacao Araguani dark chocolate, chopped 1 stick (125 g) unsalted butter 1/2 cup (110 g) superfine granulated sugar 2 large eggs (100 g) 1/3 cup (35 g) all-purpose flour, sifted Smooth chocolate cream: 2 1/2 ounces (70 g) Valrhona 72% cacao Araguani dark chocolate, chopped 7 tbsp (100 g) whole milk 7 tbsp (100 g) heavy cream 2 1/2 egg yolks (50 g) 1/4 cup (50 g) superfine granulated sugar Chocolate mousse: 6 ounces (170 g) Valrhona 72% cacao Araguani dark chocolate, chopped 1/3 cup (80 g) whole milk 1 egg yolk (20 g) 4 egg whites (120 g) 4 tsp (20 g) superfine granulated sugar Thin chocolate sheet: 3 1/2 ounces (100 g) Valrhona 72% cacao Araguani dark chocolate, chopped Chocolate sauce: 1 1/2 ounces (50 g) Valrhona 72% cacao Araguani dark chocolate, chopped 6 1/2 tbsp (95 g) still water 2 1/2 tbsp (35 g) superfine granulated sugar 3 tbsp (50 g) heavy cream Chocolate glaze: 3 1/2 ounces (100 g) Valrhona 72% cacao Araguani dark chocolate, chopped 1/3 cup (80 g) heavy cream 4 tsp (20 g) French butter 1/2 cup (100 g) Chocolate Sauce, recipe above For the chocolate cake: Preheat a convection oven to 340′F (170′C) or a regular oven to 350′F. Butter an 8-inch square mold (or a round one), 1 1/2 to 2 inches deep. Sprinkle it with flour. Dessert Formal Vegetarian Book Round the square bristro night 10
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• Moti Mahal Butter Chicken For the first marinade 700g of chicken,washed, patted dry 1 1/2 Tbsp of lemon juice 1 Tsp of chilli powder 1 Tsp of sea salt For the second marinade 120 ml of plain yogurt 1 Tbsp of garlic paste 1 Tbsp of ginger paste 1/2 Tsp of sea salt 1 Tsp of garam masala 1/2 fenugreek powder 1 onion, cut into rings 1 lemon wedge For the butter chicken 400g ripe red tomatoes 2 Tbsp plus 50g of ghee 1 onion, finely diced 1 Tbsp red chilli powder 1 Tsp garlic paste 1 Tsp ginger paste 1 Tbsp garam masala 1 Tsp ground cumin 100g plus 1 Tbsp of double cream 2 green chillies, deseeded and finely chopped 1 Tbsp fresh coriander, finely chopped Sea salt Main Casual Poultry Other 10
• Forbidden Black Rice 1 cup forbidden rice Side Formal Vegetarian Web Round the square bristro night 7
• Dill Coulis 1 bunch dill, washed, thick stems removed 4 cups boiling water Lime juice, to taste Aleppo chile, to taste Salt, to taste Sugar, to taste Xanthan gum, 0.25% of total blended ingredients above Sauce Formal Vegetarian Web Round the square bristro night 9
• Hoisin glazed Salmon for the salmon: 1 tablespoon fresh orange juice 2 tablespoons hoisin sauce 2 teaspoons honey 4 salmon steaks (each 8 to 10 ounces and 1 inch thick) Coarse salt and ground pepper Main Casual Formal Fish Web Round the square bristro night 7
• Pomme dauphenoise (Potato Gratin) Knob of butter for greasing. 1kg waxy potatoes such as Desiree 300ml milk. 300ml double cream. 1 garlic clove peeled and halved. Pinch freshly grated nutmeg 100g Gruyère cheese Side Casual Formal France Vegetarian 6
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• Goat's Cheese Savoury Cheesecake with Red Onion Jam 60g of puff pastry 10g of poppy seeds 10g of sesame seeds salt 60g of unsalted butter 500g of Bosworth ash goats cheese log 200g of cream cheese 300ml of double cream 1 gelatine leaf To plate 1 handful of micro cress Red onion jam Starter Formal Vegetarian Round the square bristro night 5
• Caldo Verde 2 batatas 2 cebolas 2 dentes de alho 1 l de água sal 200 g de couve portuguesa (já cortada em caldo verde) 4 colheres de sopa de azeite ½ chouriço de carne broa de milho Soup Starter Casual Vegetarian Web 6
• Cockles in Cider, Cream and Leek sauce 1 kg cockles120g butter1 leek, finely chopped400 ml dry cider1 sprig of thyme1 bay leaf200 ml double creamSaltBlack pepperChives to serve Starter Casual Seafood Other Round the square bristro night 8
• Brésilienne Sirop à 30°B / Simple syrup130 g sugar100 g water Biscuit joconde sans beurre au café (9" square)25 g ground almond25 g icing sugar20 g egg yolks15 g egg whites2 g instant coffee (mix with 1 tsp of hot water)23 g plain flour Meringue50 g egg whites30 g caster sugar Sirop d'imbibage30 g sirop à 30°B1 tbsp Cognac1 tbsp water Mousse au café135 g whipping cream, whipped up2 g sheet gelatine, bloom in cold water12.5 g Cognac Crème anglaise au café60 g milk10 g instant coffee30 g egg yolks20 g caster sugar Mousse au caramelCrème caramel75 g whipping cream1/10 vanilla pod, split & seeded43 g granulated sugar25 g glucosePâte à bombe30 g egg yolks25 g sirop à 30°B135 g whipping cream, whipped up4 g sheet gelatine, bloom in cold water1 tsp Cognac Dessert Formal Vegetarian Web Round the square bristro night 10
• M'Hannacha Dessert Casual Formal Vegetarian Book Round the square bristro night 9
• Mourish crushy Salad For the salad:300 g carrots, peeled150 g radishes2 crunchy eating apples1 small handful raisins or sultanas1 handful fresh parsley, roughly chopped1 handful fresh mint, roughly chopped4 tablespoons sherry or red wine vinegar8 tablespoons olive oil1 tablespoon tahinisea saltfreshly ground black pepper2 tablespoons sesame seeds, toasted in the oven Side Starter Casual Vegetarian Book Round the square bristro night 7
• Confit Leg of Free Range Chicken For the chicken:½ cup kosher salt2 tablespoons rosemary, chopped¼ cup Italian parsley, roughly chopped1 1” wide piece of lemon zest, pith removed2 teaspoons of black peppercorn4 Chicken Dark Meat Quarters (leg/thigh) piecesExtra-virgin olive oil (alternatively, use one part olive oil to one part neutral oil – such as peanut or canola)     Main Formal Poultry Book Round the square bristro night 9
• Pappardelle di Nero with Piri-Piri King Prawns 800g prawns with shells or 500g peeledOlive oilLemon juicePiri piri flakesParsleyErva principe Main Pasta Casual Formal Seafood Other Round the square bristro night 9
• Green Peppercorn Sauce 2 shallots, sliced2-3 sprigs fresh green peppercorns (remove peppercorns from sprigs before using)½ cup stock (chicken, beef or vegetable)½ cup creamsplash Cognac Sauce Casual Non-vegetarian Round the square bristro night 10
• Tomato Tarte Tatin with Goat’s cheese Crème For the tarte tartin:3 tablespoons butterolive oil6 garlic cloves, thinly sliced2 tablespoons thyme leaves3 tablespoons sugar600g (21.16 ounces) cherry tomatoessalt & pepper to taste1 roll ready-made puff pastry cut into 6 rounds goat’s cheese crème:100g (3.53 ounces) chevin250ml (8.45 fluid ounces) crème fraîche/sour cream Side Starter Casual Vegetarian Web Round the square bristro night 6
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• Savarins soaked in Dark Rum served with Vanilla Creme 220g/8oz strong flour1 x 7g sachet fast action yeast½ tsp salt50g/2oz sugar, plus extra for lining tins2 medium eggs70ml/4½ tbsp milk100g/3½oz butter, softenedFor the syrup250g/9oz caster sugar3-4 tbsp dark rum1 orange1 lemon For the Chantilly cream:250ml/9fl oz double cream100g/3½ oz icing sugar1 vanilla pod, seeds onlyfresh fruit, for garnish    patisserie Formal France Vegetarian Web Round the square bristro night 9
• Orange Blossom Crème Brûlée Dessert Formal Vegetarian Book Round the square bristro night 7
• Monkfish Cutlet wrapped in Parma Ham on a bed of sautéed Spinach 2 monkfish fillets, approx 350g each 60g butter, softened, plus extra for garnish4 cloves of garlic, peeled and boiled for 5 minutes1 tbsp of finely chopped ParsleyZest and juice of 1/2 lemon12 slices Parma ham (pancetta or smoked bacon will work just as well)Cooking stringSea SaltFreshly ground Black Pepper250g cherry tomatoes4 tsp extra-virgin olive oil300g spinach2 tbsp pine nuts2 tbsp of raisins2 tbsp shaved Parmesan cheese Main Formal Fish Book Round the square bristro night 9
• Argentinian Chimichurri Sauce 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems3-4 garlic cloves2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)1/2 cup olive oil2 Tbsp red or white wine vinegar1 teaspoon sea salt1/4 teaspoon freshly ground black pepper1/4 teaspoon red pepper flakes Sauce Casual Argentina Vegetarian Web Round the square bristro night 7
• Chicken cooked in a Creamy Beer Sauce 1 frango 80 g de manteiga 1 cebola 4 dentes de alho 1 cenoura 1 ramo de salsa 1 folha de louro sal pimenta 1 colher de chá de colorau 2 dl de cerveja 1 dl de natas salsa picada  Main Casual Dinner Poultry Book 8
• Fresh Mackerel, cooked in Pomegranate, lime Juice and Tequila 300ml of white wine vinegar sea salt 1 large mackerel (filleted and pine boned) 3 ripe pomegranates zest and juice of 2 limes 2 shots of tequila 1 Tbsp of sesame oil 1 tsp of grated fresh ginger 2 small bulbs of fennel, finely sliced, tops reserved.olive oil    Starter Formal Fish Book Round the square bristro night 7
• Chicken and Wild Mushroom Vol-au-Vent  60 dried mixed mushrooms600ml creme fraiche45g butter500g white mushrooms120g boneless free range chicken6 vol-au-vent cases (shells)  Side Starter Casual Formal Poultry Book Round the square bristro night 7
• Saffron and Vanilla poached Pears saffron , generous pinch6 tbsp warm water100g caster sugar175ml water75ml ginger wine1 vanilla pod1 strip orange peel , pared with a peeler4 medium Conference pears , peeled with stalks left on Dessert Formal Vegetarian Web Round the square bristro night 7
• Dark chocolate mousse 200g dark chocolate6 eggs1 Tbsp of butter6 Tbsp of sugar Dessert Casual Formal Vegetarian Other Round the square bristro night 9
• Lisbon Cafe style Rib Eye Steak  8 Tbsp butter4 beef steaks (tender)saltpepper12 Tbsp of cream2 tsp of mustardLemon  Main Casual Formal Meat Book Round the square bristro night 7
• Baked Stuffed Courgette  4 courgettes, halved lengthways drizzle olive oil 250g/8oz feta cheese, crumbled zest of 2 lemons few stalks of fresh thyme, leaves finely chopped, plus leaves for garnish handful of white breadcrumbs 75g/3oz pine nuts, lightly toasted and roughly chopped Side Starter Casual Vegetarian Web Round the square bristro night 3
• Roasted Poussin “Stuffed under the skin”  4 poussinsalt and pepper2 cloves garlic, chopped2 shallots, chopped2 ounces wild mushroom, chopped1/2 cup chestnuts, cooked and chopped1/4 cup pine nuts, toasted and chopped1 black truffle, cleaned and chopped (optional)1/4 cup Cognac1 1/4 cup panko breadcrumbs1/4 cup herbs, such as parsley, chives and chervil, chopped8 ounces butter, softened2 tablespoons flour2 cups chicken stock  Poultry Formal Poultry Web Round the square bristro night 8
• Peruvian Prawn Ceviche  2 lbs of cooked Prawn, defrosted if frozen1 red onion, cut in half and finely sliced lengthwise12-15 limes, juiced1-2 serrano peppers or other hot peppers, cut in halfA few sprigs of cilantro + ½ bunch finely chopped1-2 tbs olive oil1 garlic clove, lightly crushedSalt to tasteFine Crackers (Ryvita Thins, multispeed crackers)  Starter Casual Fish Web Round the square bristro night 7
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• Roasted Beetroot soup with Feta Cheese 3-4 medium (apple-sized) beetroot (about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or choped into small dice500g/1lb 2oz ripe tomatoes, halved1 clove garlic, chopped roughly1 medium onion, peeled and finely chopped2 tbsp olive or sunflower oil500ml/16½fl oz good strong stock (beef is best, but chicken or vegetable will do)salt and freshly ground black pepper125g/4oz real (i.e. Greek not Danish) feta cheese1 Loaf of  bread Soup Starter Web Round the square bristro night 5