ctrmapsy

Notes

• Caponata <p>1 x Aubergine1 x Onion2 x Celery Sticks2 x TomatoesHandful olivesHalf handful CapersSmall handful raisinsOlive OilPaprikaSalt and PepperTomato PasteRed Wine vinegarBalsamic vinegar</p> Side Other 10
• Rissois de camarao <p>For the dough:</p><p>450g of type 55 flour</p><p>650ml of water</p><p>100g butter</p><p>1 lemon peel</p><p>salt</p><p>for the filling:</p><p>1kg of prawna</p><p>1 l of water</p><p>1 onion, finely diced</p><p>100g of butter</p><p>125g of type 55 flour</p><p>1 tbsp of tomato paste</p><p>parsly, finely chopped</p><p>2.5 dl of milk</p><p>1/2 lemon</p><p>pepper</p><p>salt</p><p>nutmeg</p><p>3 eggs</p><p>fine breadcrumbs</p><p>oil</p><p>extra flour</p> Starter Casual Portugal Seafood 10
• Samosas <p>For the dough</p><p>300g plain flour</p><p>60ml of oil</p><p>10 to 12 Tbsp of water</p><p>salt</p><p>For the Filling:</p><p>750g of potatoes</p><p>250g of green peas</p><p>3 Tbsp of ghee</p><p>1 1/2 tsp of cumin seeds</p><p>2 tsp of coarsely ground coriander seeds</p><p>2 Tbsp of grated ginger</p><p>2 green chillies, chopped finely</p><p>1/2 tsp of red chilli powder</p><p>4 Tsp of pomegranate seed powder</p><p>1/2 tsp of tumeric powder</p><p>2 Tbsp chopped fresh coriandersalt</p><p>Oil for frying</p> Starter Casual Vegetarian Other 10
• stuffed squids <p><em>4 whole clean squid; make sure that the body of the squid measures between 15 and 20 cm</em></p><p><em>1 big ripe tomato</em></p><p><em>1 Tbsp of tomato paste</em></p><p><em>1 big clove of garlic</em></p><p><em>1 small onion</em></p><p><em>1 small bunch of parsley</em></p><p><em>1 clove</em></p><p><em>30g of pancetta</em></p><p><em>20g of red pepper</em></p><p><em>20g of green pepper</em></p><p><em>1 bay leaf</em></p><p><em>Sea salt</em></p><p><em>Freshly ground black pepper</em></p><p><em>Virgin olive oil</em></p> 10
• Fig and Balsamic Jam <p>2 pounds fresh figs, stemmed and roughly chopped<br />1&frac12; cups granulated sugar<br />&frac12; cup balsamic vinegar<br />1 teaspoon black peppercorns, bundled in cheesecloth*<br />1 teaspoon lemon juice (or to taste)</p><p>1 vanilla pod, scraped</p> Preserve Casual Vegan Book 10
• Dahl <p>1/2 Tsp of grated garlic<br />1 small white onion, sliced<br />1/4 Tsp of tumeric powder<br />2 small tomatoes, chopped<br />220g split pigeon peas (toor dahl)<br />3 garlic, chopped finely<br />1 small red onion, finely chopped<br />1 green chillie, chopped (optional)<br />1 pinch of asafoetida&nbsp;<br />2 Tsp Black mustard seeds<br />1 Tbsp of chopped coriander<br />8 Tbsp of vegetable oil<br />Sea salt</p> Side Dinner Vegetarian Other 7.5
• Sauerkraut <p>A very large crock, glass or enamel container<br />Minimum of 2 heads of cabbage<br />Kosher salt<br />Heavy duty food-grade plastic bags or 2 gal freezer bags<br />Wooden spoon</p> Preserve Casual Vegetarian Web 10
• Cream, ginger and lemongrass Prawns <p>500G Prawns (shell on, de-veined)<br />1 Large Rose Tomato (finely diced)<br />5 Cloves of Garlic (roughly chopped)<br />A Thumb of Ginger (finely diced)<br />1/5th of a Jalapeno (seeds removed, finely diced)<br />1 stem of Portuguese Lemongrass<br />Sea Salt<br />Black Pepper<br />200ml Cream<br />Coriander<br />Olive Oil (A decent glug)</p> Main Dinner Other 10
• Posh Fish Goujons <p>2 Fillet of fish (firm fish)<br />Breadcrumbs or japanese breadcrumbs<br />Sea salt<br />Egg, beaten<br />Parika or Cayene Pepper<br />Grated parmesan<br />Cornflour<br />Rapeseed oil or vegetable oil<br />lemon wedges, to garnish</p> Main Casual France Fish Other 8
• Posh Fish Goujons <p>2 Fillet of fish (firm fish)<br />Breadcrumbs or japanese breadcrumbs<br />Sea salt<br />Egg, beaten<br />Parika or Cayene Pepper<br />Grated parmesan<br />Cornflour<br />Rapeseed oil or vegetable oil<br />lemon wedges, to garnish</p> Main Casual France Fish Other 8
• Piri Piri Chicken <p>50ml of olive oil<br />1/2 lemon<br />2 or 3 Piri Piri chillies<br />Freshly ground Black Pepper<br />1/2 tsp of sweet paprika<br />Sea Salt<br />3 cloves of garlic<br />1 Bay Leaf<br />1 Tbsp Brandy or cognac (optional)<br />Dried oregano<br />1 Chicken (about 1.5kg in weight) or 2 small chickens (500g)</p> Main Casual Portugal Meat Other 10
• French Onion Soup <p>6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem (see&nbsp;<a href="http://www.simplyrecipes.com/recipes/how_to_slice_an_onion/">How to Slice an Onion</a>), about 10 cups of sliced onions total</p><p>4 Tbsp Olive oil2 Tbsp butter1&nbsp;teaspoon of sugarSalt2 cloves garlic, minced8 cups of beef stock,&nbsp;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&nbsp;teaspoons of dry thyme OR 4&nbsp;teaspoons of fresh thyme (can also use a few&nbsp;sprigs of fresh thyme)1/2 teaspoon freshly ground black&nbsp;pepper2&nbsp;Tbsp brandy (optional)8 inch-thick slices of French bread or baguette1 1/2 cups of grated Swiss Gruyere and a sprinkling of Parmesan</p> Starter Casual France Non-vegetarian Web 10
• Gaspacho or aramojo <p>300g of ripe tomatoes<br />3 cloves of garlic<br />1 green pepper<br />100 ml of extra virgin olive oil<br />20 ml of white wine vineger<br />200g of crountry style bread, at least 1 day old<br />Sea salt<br />Dried Oreganos<br />Cold water<br />Ice cubes</p> Side Soup Casual Portugal Vegetarian Book 7
• Ankimo (Monkfish Liver Foie Gras) <p>Fresh monk fish liver<br />Sake<br />Soy sauce</p><p>2 oz Vinegar (rice, white wine, apple or malt vinegar)<br />2 oz Freshly squeezed orange or tangerine juice<br />3 oz Soy Sauce<br />1 tbs Freshly squeezed lemon juice<br />3 tbs Sake<br />1 ts Honey</p> Starter Formal Non-vegetarian Web 10
• Limoncello <p>15 lemons</p><p>1 l of alcool at 95C</p><p>1 l water</p><p>600g sugar</p> Drink Casual Italy Vegetarian Web 10
• Octopus Stew <p>4 Tbsl of Olive oil<br />3 Onions, finely sliced<br />1 green pepper, sliced (can be substituted buy roasted peppers)<br />3 cloves of garlic, finely sliced<br />1kg tomatoes, finely diced<br />3 Tbsp tomato pulp<br />1/2 bay leaf<br />1 cloves<br />150 ml of white wine<br />1 Tbsp pepper paste<br />2 small octopus, cleaned&nbsp;<br />4 purple potatoes,&nbsp;cleaned, peeled and cut into&nbsp;2 &quot; &nbsp;slices<br />sea salt<br />black pepper<br />1 dried piri piri (optional)<br />1 Bunch of Parsley, tied</p> 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) <p>For the chocolate fondants:<br />220g unsalted butter<br />1 teaspoon of unsweetened cocoa powder, for dusting<br />250g dark chocolate (70% cocoa solids or higher), chopped<br />4 large eggs<br />4 large egg yolks<br />150g sugar<br />30g plain flour, sifted<br />Icing sugar for serving<br />A pinch of salt</p><p>For the mascarpone cream:<br />6 Tbsp of mascarpone<br />30g of icing sugar</p> Dessert Casual Formal France Vegetarian Other 10
• Creme Brulee <p>500ml double cream<br />1 vanilla pod<br />6 free-range egg yolks<br />100g caster sugar (plus extra for the topping)</p> Dessert Formal France Vegetarian Other 9
• Tarte au citron <p>For the tart shell:<br />90 g unsalted butter, cut into pieces<br />1 tablespoon vegetable oil&nbsp;<br />3 tablespoons water<br />1 tablespoon sugar<br />1/8 teaspoon salt<br />150 g flour<br />For the Lemon filling:<br />120 ml of lemon Juice (about 2 lemons)&nbsp;<br />6 large eggs<br />180g sugar<br />140g unsalted butter, cold, cut into pieces.<br />Finely grated zest of 3 lemons</p><p>For the Lemon glaze:<br />100 ml of lemon juice<br />1 tsp of arrowroot<br />4 tsp of granulated sugar</p><p>For the raspberry coulis:<br />200g raspberries<br />1 tbsp caster sugar, or to taste<br />1/2 tbsp lemon juice, or to taste</p> Dessert Formal France Vegetarian Other 10
• Tarte citron <p>For the tart shell:<br />90 g unsalted butter, cut into pieces<br />1 tablespoon vegetable oil&nbsp;<br />3 tablespoons water<br />1 tablespoon sugar<br />1/8 teaspoon salt<br />150 g flour<br />For the Lemon filling:<br />120 ml of lemon Juice (about 2 lemons)&nbsp;<br />6 large eggs<br />180g sugar<br />140g unsalted butter, cold, cut into pieces.<br />Finely grated zest of 3 lemons</p><p>For the Lemon glaze:<br />100 ml of lemon juice<br />1 tsp of arrowroot<br />4 tsp of granulated sugar</p><p>For the raspberry coulis:<br />200g raspberries<br />1 tbsp caster sugar, or to taste<br />1/2 tbsp lemon juice, or to taste</p> Dessert Formal France Vegetarian Other 10
• Chocolate Truffles <p>150ml double cream<br />25g of unsalted butter<br />Pinch of salt<br />150g good quality dark chocolate (at least 70% cocoa solids)<br />&nbsp;</p><p>&nbsp;</p> Dessert Casual Formal France Vegetarian Web 9
• Chocolate Truffles <p>150ml double cream<br />25g of unsalted butter<br />Pinch of salt<br />150g good quality dark chocolate (at least 70% cocoa solids)<br />&nbsp;</p><p>&nbsp;</p> Dessert Casual Formal France Vegetarian Web 9
• Biscuits à la Cuillère (Ladyfingers) <p>&nbsp;6 egg yolks<br />&nbsp;85g sugar<br />3 egg whites<br />&nbsp;55g flour (type 45, or cake flour ie not strong flour)</p> Cookies Dessert Casual Formal France Italy Vegetarian Web 10
• Seafood Risotto <p>1 litre of water<br />1 small carrot, chopped<br />2 small tomatoes, squashed<br />1 bay leaf<br />A small bunch of parsley<br />1/4 bulb of fennel, finely chopped, tops saved<br />700g of seafood (mussles, prawns, clams, monkfish, squid etc...)<br />1/2 tsp of fennel seeds<br />a pinch of crumbled chillie (optional)<br />a pinch of saffron &nbsp;(optional)<br />juice of 1/2 lemon<br />2 tablespoons olive oil<br />1/2 small onion, finely chopped<br />1 clove of garlic, finely chopped (optional)<br />1 &nbsp;stick of celery, finely sliced (optional)<br />200g &nbsp;risotto rice<br />1 glass of dry white wine<br />30g of butter<br />Sea salt<br />Freshly ground black pepper</p><p>&nbsp;</p> Main Casual Formal Italy Fish Seafood Book 10
• Mushroom Risotto <p>1 litre of stock (chicken or vegetable)<br />2 tablespoons olive oil<br />1/2 small onion, finely chopped<br />1 clove of garlic, finely chopped (optional)<br />1 &nbsp;stick of celery, finely sliced (optional)<br />200g &nbsp;risotto rice<br />1 glass of dry white wine<br />50g freshly grated Parmesan cheese<br />1 large handful of mixed dried mushrooms<br />2 large handfuls of mixed wild mushrooms<br />30g of butter<br />The juice of &frac12; a lemon<br />Small bunch of parsley, chopped<br />Sea salt<br />Freshly ground black pepper</p><p>&nbsp;</p> Main Casual Formal Italy Vegetarian Book 10
• Pasta Alla Norma <p>2 large Aubergines<br />extra Virgin Olive oil<br />1 tablespoon dried Oregano<br />1 dried red Chilli, crumbled (optional)<br />4 cloves of Garlic, peeled and finely sliced<br />a large bunch of fresh Basil, stalks finely sliced keep the leaves<br />1 teaspoon White wine vinegar<br />2 x 400g tins of Pomodoro Tomatoes, chopped<br />Sea salt and freshly ground black Pepper<br />150g salted ricotta, pecorino or parmesan cheese grated</p> Main Casual Italy Vegetarian Book 10
• johnansaz zdTvZkDmRtlW Casual sHooGOLtzBOIyAZu Vegetarian Book cIbQmSvVFPbELyikC 10
• Spinach Balls <p>500g fresh spinach, stalks removed<br />2 eggs, beaten<br />1 Tsp, garlic pur&eacute;<br />100g white breadcrumbs<br />pinch of freshly grated nutmeg<br />50g freshly grated parmesan<br />Sea Salt<br />Freshly ground black pepper<br />Olive oil, for frying</p> Side Snack Starter Casual Italy Vegan Vegetarian Book 9
• Tiramisu <p>125g of dark chocolate (70%)<br />25g butter, diced<br />Sea salt<br />Lady fingers<br />200 ml hot sweetened espresso<br />2 large eggs<br />50g caster sugar<br />375g mascarpone<br />1 orange<br />Vin santo or other sweet dessert wine (optional)</p> Dessert Casual Formal Italy Vegetarian Other 10
• Pesto <p>1 big handful of fresh basil<br />1/2 Tsp of salt<br />1 1/2 cloves of garlic<br />1 1/2 Tsp of pinenuts<br />30g of parmesan cheese, freshly grated</p><p>&nbsp;</p> sauce Casual Italy Vegan Vegetarian Web 10
• Greek Yogurt cheesecake topped with Vanilla poached Figs <p><strong>Ingredients for the crust:</strong></p><p>100g of digestive biscuits</p><p>55g unsalted butter</p><p>25g Demerara sugar (optional)</p><p>A pinch of salt</p><p>&nbsp;</p><p><strong>Ingredients for the filling:</strong></p><p>1 tsp powdered gelatine</p><p>340g of cream cheese, full fat will give you a better result but you can use light, at room temperature</p><p>200g of Greek, plain full fat yogurt</p><p>85g of caster sugar</p><p>1 Tbsp of lemon juice</p><p>&frac12; Tsp of Vanilla paste</p><p>&frac14; Tsp of Sea salt</p><p>&nbsp;</p><p><strong>Ingredients for the Roasted Figs:</strong></p><p>4 figs, ripe but firm</p><p>40g of unsalted butter</p><p>1 vanilla bean divided into 4</p><p>&frac12; Tsp of caster sugar</p> Dessert Casual Formal Portugal Vegetarian Other The Bay Magazine 9
• Fig , creamy Goat Cheese and Prosciutto drizzled with Honey Balsamic reduction <p>8 Fresh Figs</p><p>200g of your favourite soft Goats Cheese</p><p>Sea Salt</p><p>Freshly ground Black Pepper</p><p>125g of Balsamic Vinegar</p><p>15g of good quality Honey</p><p>8 Slices of Prosciutto</p><p>A handful of Rocket</p><p>2 Tbsp of Wallnuts, Almonds, Pistachios or Pine nuts, chopped&nbsp;</p> Starter Casual Formal Portugal Non-vegetarian Other The Bay Magazine 10
• Tarte Aux Pommes <p>For the filling:<br />7 medium-sized (6oz)&nbsp;<a href="http://www.thekitchn.com/thekitchn/slinks/a-guide-to-fall-apples-delicious-links-for-090808-062202">apples</a>, peeled, cored and quartered lengthwise<br />1/2 lemon<br />1/4 cup sugar<br />2 tablespoons water<br />2 tablespoons butter, melted<br />1/4 cup warm apricot glaze</p><p>1 10 or 11-inch&nbsp;<a href="http://www.thekitchn.com/thekitchn/tips-techniques/classic-recipe-and-video-martha-stewarts-pte-brise-063790">prepared tart shell</a>*, refrigerated</p><p>For the apricot glaze:<br />1/2 cup apricot preserves<br />2 tablespoons water or orange-flavored liqueur such as Cointreau or Triple Sec</p> patisserie Formal France Vegetarian Web 10
• Cauliflower rice <p>1 large cauliflower</p> Side Casual Vegan Vegetarian Web 10
• Boquerones (biqueiroes) <p>Boquerones (prepared)</p><p>water</p><p>white wine vinegar</p><p>salt</p><p>virgin olive oil</p><p>garlic</p><p>parsley</p><p>piri piri (optional)</p> Starter Casual Portugal Spain Fish Web 10
• Souvlaki (greek kebabs) <ul><li><p>3 sweet pointed peppers</p></li><li><p>8 flatbreads, to serve</p></li><li><p>4 sprigs fresh mint, leaves picked</p></li><li><p>1 small bunch fresh dill, chopped (stalks and all)</p></li><li><p>red wine vinegar</p></li><li><p>Greek extra virgin olive oil</p></li><li><p>1 lemon, to serve</p></li></ul><p>For the kebabs</p><ul><li><p>800 g higher-welfare leg of pork, shin if you can get it, cut into 2cm chunks or chicken Livers</p></li><li><p>1 tablespoon dried mint</p></li><li><p>1 tablespoon dried oregano</p></li><li><p>juice of 1 lemon</p></li><li><p>100 ml good-quality olive oil</p></li><li><p>2 cloves garlic, peeled and finely grated</p></li><li><p>1 tablespoon red wine vinegar</p></li><li><p>1 pinch freshly ground black pepper</p></li><li><p>1 pinch sea salt</p></li></ul><p>For the tzatziki</p><ul><li><p>&frac12; large cucumber</p></li><li><p>200 ml fat-free natural yoghurt</p></li><li><p>1 small clove garlic, peeled</p></li><li><p>1 heaped teaspoon dried mint</p></li><li><p>1&frac12; teaspoons red wine vinegar</p></li></ul> Main Casual Greece Meat Poultry 10
• Crispy Peking duck in pancakes <ul><li><p>1.2 kg duck</p></li><li><p>salt</p></li><li><p>five-spice</p></li><li><p>fresh ginger</p></li><li><p>10-12 destoned plums</p></li><li><p>5 tablespoons sugar</p></li><li><p>2 pinches five-spice</p></li><li><p>2 tablespoons soy sauce</p></li><li><p>&frac12; teaspoon chilli powder</p></li><li><p>grated orange zest</p></li><li><p>&frac12; cucumber</p></li><li><p>1 bunch spring onions</p></li><li><p>2 packs pre-made pancakes</p></li></ul> Main Casual Formal China Poultry Web 10
• Coq au Vin <p>1.5kg (3&frac14;lb) organic or free range chicken, cut into 10 pieces (you could ask your butcher to do this)1 tbsp plain flour, heaped<br />2 tbsp olive oil<br />Sea salt and ground black pepper</p><p>&nbsp;</p><p><em>For the marinade</em><br />1l (1&frac34; pints) full-bodied red wine, such as shiraz<br />3 medium carrots, cut into slanted slices 1cm (&frac12;in) thick<br />2 celery sticks, cut into slices 1cm (&frac12;in) thick<br />20 baby onions, peeled but left whole<br />1 tsp black peppercorns, crushed<br />1 bouquet garni (a few parsley stalks, 2 bay leaves and 6 sprigs of thyme, tied together)</p><p><em>For the garnish</em><br />1 tbsp olive oil<br />200g (7 oz) smoked streaky bacon, rind removed, diced<br />400g (14 oz) small button mushrooms, trimmed<br />1 tbsp chopped fresh flat-leaf parsley</p> Main Formal France Poultry Book 10
• lasagna <p>1 suco de carne&nbsp;</p><p>1 bechamel</p><p>Fresh pasta sheets</p><p>salt<br />1 teaspoon&nbsp;<a target="_blank" href="http://www.olioandolive.net/idevaffiliate.php?id=1040&amp;url=19">extra-virgin olive oil</a><br />6 oz (approximately 180 gr)&nbsp;<a target="_blank" href="http://www.olioandolive.net/idevaffiliate.php?id=1040&amp;url=23">parmigiano reggiano</a>, freshly grated</p> Main Casual Italy Meat Web 10
• Suco de Carne (tomato meat sauce) <p>3 tablespoons&nbsp;<a target="_blank" href="http://www.olioandolive.net/idevaffiliate.php?id=1040&amp;url=19">extra-virgin olive oil</a><br />45 gr butter<br />1 medium onion, finely diced<br />1 carrot, finely diced<br />1/2 stick celery, finely diced<br />1 garlic clove, diced<br />225 gr ground meat</p><p>60 ml dry white wine<br />salt and pepper<br />550 gr tomatoes, pur&eacute;ed in a blender<br />pinch of nutmeg</p><p>2 tablespoons milk or heavy cream</p> sauce Casual Italy Meat Web 10
• Bechamel <p>4 tablespoons (55 gr) butter<br />2 oz (60 gr) flour<br />2&frac14; cups (500 cc) milk<br />salt<br />1 oz (30 gr) parmigiano reggiano, freshly grated<br />pinch of nutmeg</p> sauce Casual Formal Italy Vegetarian Web 10
• Chettinad Crab Curry <ul><li><p>1 x 750g/1lb 10oz cooked brown crab</p></li></ul><p>For the coconut paste</p><ul><li><p>1 tsp&nbsp;<a href="http://www.bbc.co.uk/food/fennel_seeds">fennel seeds</a></p></li><li><p>1 tsp&nbsp;<a href="http://www.bbc.co.uk/food/cumin">cumin</a>&nbsp;seeds</p></li></ul><p>For the masala</p><ul><li><p>2 tbsp&nbsp;<a href="http://www.bbc.co.uk/food/vegetable_oil">vegetable oil</a></p></li><li><p>1 tsp&nbsp;<a href="http://www.bbc.co.uk/food/fennel_seeds">fennel seeds</a></p></li><li><p>1 tsp&nbsp;<a href="http://www.bbc.co.uk/food/fenugreek">fenugreek</a>&nbsp;seeds</p></li><li><p>10&nbsp;<a href="http://www.bbc.co.uk/food/garlic">garlic</a>&nbsp;cloves, finely chopped</p></li><li><p>3&nbsp;<a href="http://www.bbc.co.uk/food/shallot">shallots</a>, thinly sliced</p></li><li><p>1&nbsp;<a href="http://www.bbc.co.uk/food/onion">onion</a>, thinly sliced</p></li><li><p>10&ndash;14 fresh&nbsp;<a href="http://www.bbc.co.uk/food/curry_leaves">curry leaves</a></p></li><li><p>2 tsp Kashmiri&nbsp;<a href="http://www.bbc.co.uk/food/chilli_powder">chilli powder</a></p></li><li><p>1 tsp ground&nbsp;<a href="http://www.bbc.co.uk/food/turmeric">turmeric</a></p></li><li><p>4-5&nbsp;<a href="http://www.bbc.co.uk/food/tomato">tomatoes</a>, finely chopped</p></li><li><p>2 tbsp chopped dried kokum (available from specialist Indian stores)</p></li><li><p>1 tsp&nbsp;<a href="http://www.bbc.co.uk/food/tamarind">tamarind</a>&nbsp;liquid</p></li><li><p>1 tbsp ground&nbsp;<a href="http://www.bbc.co.uk/food/coriander">coriander</a></p></li><li><p>1 tsp jaggery or soft&nbsp;<a href="http://www.bbc.co.uk/food/brown_sugar">brown sugar</a></p></li><li><p>1 tsp&nbsp;<a href="http://www.bbc.co.uk/food/salt">salt</a></p></li><li>&nbsp;</li><li><p>25g/1oz fresh or frozen&nbsp;<a href="http://www.bbc.co.uk/food/coconut">coconut</a>&nbsp;flesh, blended in a food processor or grated</p></li></ul> Main Casual India Seafood Web 10
• Agua de Jamaica (Hibiscus Iced tea) <p>15g hibiscus flowers<br />1 cinnamon stick<br />1L cold water</p><p>All spice berries (optional)<br />2 tablespoons of simple syrup (optional)<br />Lime wedges (optional, for serving)</p> Drink Casual Jamaican Vegan Vegetarian Web 10
• Mulled Cider <ul><li><p>2 litres good-quality traditional cider</p></li><li><p>6 cloves</p></li><li><p>3-4 star anise</p></li><li><p>&frac14; nutmeg, finely grated into the pan</p></li><li><p>1 cinnamon stick</p></li><li><p>1 vanilla pod, halved</p></li><li><p>juice of 1 orange</p></li><li><p>juice of 2 clementines</p></li><li><p>1 pomegranate, juice and seeds of</p></li><li><p>4&ndash;5 tablespoons caster sugar</p></li></ul> Drink Christmas Britsh Vegan Vegetarian Web 10
• Mulled wine <ul><li><p>2 clementines</p></li><li><p>1 lemon</p></li><li><p>1 lime</p></li><li><p>200 g caster sugar</p></li><li><p>6 whole cloves</p></li><li><p>1 stick cinnamon</p></li><li><p>3 fresh bay leaves</p></li><li><p>1 whole nutmeg, for grating</p></li><li><p>1 vanilla pod, halved lengthways</p></li><li><p>2 star anise</p></li><li><p>2 bottles Chianti or other Italian red wine</p></li></ul> Drink Christmas Britsh Vegan Vegetarian Web 10
• Pepparkakor <p>1/4 cup molasses</p><p>150g cup white sugar</p><p>165 cup packed brown sugar</p><p>225 ounces butter</p><p>235 ml &nbsp;water</p><p>2 teaspoons ground cinnamon</p><p>2 teaspoons ground ginger</p><p>1 teaspoon ground cloves</p><p>1 egg</p><p>1 tablespoon light (or dark) corn syrup</p><p>3 1/2 cups all-purpose flour</p><p>2 teaspoons baking soda</p><p>&nbsp;</p> Biscuits Cookies Casual Sweden Vegetarian Web 8
• Pao de lo de alfazeirao <p>4 ovos inteiros + 8 gemas<br />150g de a&ccedil;&uacute;car<br />75g de farinha<br />&nbsp;</p> Dessert Casual Portugal Vegetarian Web 10
• Almond paste <ul><li>1.5 cups whole&nbsp;<a href="http://candy.about.com/od/nutcandy/a/nuts.htm">blanched almonds</a></li><li>1.5 cups powdered sugar, sifted</li><li>1 large egg white, lightly beaten, at room temperature</li><li>1/2 tsp almond extract (optional)</li></ul> Basics Italy Vegetarian Web 10
• Pierre Hermé's Pistachio Paste <p>500 gr shelled pistachios125 gr white almond powder250 gr sugar7 cl watera few drops bitter almond extract</p> Vegetarian Web 10
• Perfect Basmati rice <ul><li><p>sea salt</p></li><li><p>350 g basmati rice</p></li></ul> Side Vegetarian Web
• Salmon Tartare with Black & White Sesame Tuile, Karasumi and Shiso <ul><li><p>Taku River Salmon Tartare:</p></li><li>1 lb wild salmon, finely diced</li><li>1/4 cup chopped chives</li><li>zest of 1/2 lemon, finely grated</li><li>salt, to taste</li><li>2 or 3 tablespoons of XV olive oil</li><li>pinch of furikake (optional)</li><li>Karasumi (or Bottarga), finely grated</li><li>Shiso</li><li>Mustard oil</li><li>Tobiko (optional)</li><li><p>For the Black &amp; White Sesame Tuiles:</p></li><li>1/4 cup all-purpose flour</li><li>1/2 tablespoon sugar</li><li>1/2 teaspoon kosher salt</li><li>4 tablespoons butter, very soft</li><li>1 egg white</li><li>black &amp; white sesame seeds</li><li>dry bonito flakes (optional)</li><li>furikake</li></ul> Starter Formal Non-vegetarian Web Round The square cafe 10
• Aam Ka Achaar - Indian mango pickle <ul><li>1 kg raw green mangoes (cut into 4-8 pieces each)</li><li>1 cup white sea/rock salt</li><li>3 tbsps aniseed/fennel seeds</li><li>1 1/2 tbsp mustard seeds</li><li>3 tbsps kalonji (onion seeds)</li><li>1 tbsp fenugreek seeds</li><li>5 tbsps red chilli powder</li><li>2 tsp sturmeric powder</li><li>3 cups (710 ml) mustard oil</li></ul> Side Casual Vegetarian Web 9
• Cucumber Pickle Recipe <ul><li>4 large cucumbers</li><li>3 medium onions</li><li>2 oz/50g of salt</li><li>** For the syrup **</li><li>1pt/570ml of white wine vinegar</li><li>1lb/454g of soft brown sugar</li><li>&frac12; level tsp of ground turmeric</li><li>&frac12; level tsp of ground cloves</li><li>1 tbsp of mustard seed (we used black)</li></ul> Preserve Vegetarian Web 10
• Pan Fried Trout with Creamy Leeks, Cockles and Bacon sauce <p><strong>Ingredients:</strong></p><p>For the fish stock</p><p>The head and bones of your fish</p><p>Leek tops</p><p>Sea salt</p><p>&nbsp;</p><p>For the trout</p><p>4 trouts, scaled, filleted but with skin on</p><p>Fish stock</p><p>1 leek, washed and finely sliced</p><p>2 rashers of local welsh streaky bacon, thickly cut, and diced</p><p>4 handfuls of cockles in their shells or 2 Tbsp of unshelled cockles</p><p>125ml fresh cream</p><p>100ml white wine or a good local cider</p><p>Butter &nbsp;for frying</p><p>Olive Oil for frying</p><p>A small bunch of parsley, chopped</p> Main Formal Fish Other The Bay Magazine 10
• How to Cook the Perfect Steak And 2 different steak sauces <p>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&nbsp;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</p> Main Casual Meat Web The Bay Magazine 10
• Piri Piri Prawns <p>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&nbsp;Ingredients for the Prawns:600g &nbsp;of wild prawns, size 20/30 or bigger, de-veined and butterflied, from a sustainable source if possibleSea salt</p> Starter Casual Lunch Portugal Seafood Other The Bay Magazine 10
• Fish Baked in Salt crust <p>1 600g Line caught Sea Bass gutted, but with scales on1 small bunch of fennel&frac12; a lemon, slicedFreshly ground black pepper1 kg of coarse Sea Salt2 large free range egg whites1 tbsp of fennel seeds&nbsp;</p> Main Casual Dinner Lunch Fish Other The Bay Magazine 10
• Double cooked Sweet Potato Chips <p>4 sweet potatoes, peeled, cut into &frac12; inch chips and placed in a bowl of cold water</p><p>Corn flour</p><p>Vegetable oil</p><p>Coarse ground Sea Salt</p> Side Snack Casual Vegetarian Web The Bay Magazine 9
• Double cooked Sweet Potato Chips <p>4 sweet potatoes, peeled, cut into &frac12; inch chips and placed in a bowl of cold water</p><p>Corn flour</p><p>Vegetable oil</p><p>Coarse ground Sea Salt</p> Side Snack Casual Vegetarian Web The Bay Magazine 9
• Roasted Bone Marrow (Os à Moelle) <p>8&nbsp;3&#39;-4&#39;-long pieces Veal or Beef Marrow Bones</p><p>1&nbsp;small bunch of &nbsp;fresh Flat-leaf Parsley, roughly chopped</p><p>4&nbsp;small Shallots, thinly sliced</p><p>2&nbsp;Tbsp&nbsp;Extra Virgin Olive Oil</p><p>1&nbsp;Tbsp&nbsp;fresh Lemon juice</p><p>1&nbsp;Tbsp&nbsp; capers</p><p>Coarse ground Sea Salt</p><p>Freshly ground Black Pepper</p><p>8&nbsp;thick slices of Sourdough Bread or French Baguette, toasted</p><p>Butter (optional), for the toast</p> Main Starter Casual France Meat Web The Bay Magazine 9
• Migas com espargos <p>1 bunch of wild asparagus</p><p>1 dl of olive oil</p><p>4 cloves of garlic, finely sliced</p><p>1 bay leaf</p><p>600g of bread (inside)</p><p>chouri&ccedil;o slices</p><p>3 eggs</p><p>salt</p><p>Black pepper</p><p>1 tsp vinegar&nbsp;</p><p>meat stock</p> Side Casual Portugal Meat Web 8
• Tarte de Requeijão e Papaia <p>Base</p><p>65gr de avel&atilde;s, nozes ou am&ecirc;ndoas trituradas (eu usei avel&atilde;s)</p><p>60 gr de manteiga, fria, partida em cubos pequenos</p><p>120 gr de farinha</p><p>35 gr de a&ccedil;&uacute;car (ou frutose)</p><p>3 gemas</p><p>&nbsp;</p><p>Cobertura</p><p>1 requeij&atilde;o</p><p>2 queijos frescos pequenos</p><p>1 colher de sopa de a&ccedil;&uacute;car</p><p>3 colheres de sopa de &aacute;gua</p><p>Pur&eacute; Doce de Castanhas (ou Doce de Castanhas)</p><p>Papaia, Manga ou outro fruto a gosto</p><p>&nbsp;</p> Dessert Casual Formal Portugal Vegetarian Other 6
• Rick Stein's madras fish curry <p>60ml (2fl oz) vegetable oil<br />1 tbsp yellow mustard seeds<br />1 large onion, finely chopped<br />15g/3 cloves garlic, finely crushed</p><p>30 fresh curry leaves<br />2 tsp Kashmiri chilli powder<br />2 tsp ground coriander<br />2 tsp turmeric<br />1 x 400g (14oz) can chopped tomatoes<br />100ml (3&frac12;fl oz) tamarind liquid<br />2 green chillies, each sliced lengthways into six pieces, with seeds<br />1 tsp salt<br />700g (1lb 9oz) snapper fillets, cut into 5cm (2in) chunks<br />Boiled basmati rice</p> Main Casual India Fish Book 7
• Duo of Dark chocolate mousse infused with Pink Pepper and White Chocolate mousse with Raspberries <p>For the dark chocolate mousse</p><p>115g 70% dark chocolate<br />30ml of double cream</p><p>1/2 tsp of pink peppercorns<br />3 large egg whites<br />3 Tbsp de caster sugar</p><p>pinch of salt</p><p>&nbsp;</p><p>For the white chocolate mousse:</p><p>&nbsp;115g white chocolate</p><p>30ml of double cream</p><p>50g of fresh raspberries</p><p>1 Tbsp of caster sugar</p><p>3 large egg whites</p><p>Pinch of salt</p> Dessert Formal Vegetarian Other Swansea Life Magazine 9
• Roasted rack of Lamb and persimmon fruit seasoned with Aleppo Pepper served with minted couscous <p>For the lamb</p><p>1 Rack of lamb (about 500g)</p><p>1/2 tsp Aleppo pepper (or smoked Spanish paprika)</p><p>1 tbsp of olive oil</p><p>Sea salt</p><p>Freshly ground black pepper</p><p>&nbsp;</p><p>For the persimmon</p><p>1 persimmon fruit</p><p>1/2 tsp Aleppo pepper</p><p>&nbsp;</p><p>For the couscous</p><p>2 tbsp&nbsp;olive oil</p><p>100g&nbsp;couscous</p><p>2 tbsp pine nuts , toasted</p><p>zest and juice 1&nbsp;lemon</p><p>10g mint, roughly chopped</p><p>&nbsp;</p><p>For serving</p><p>2 Tbsp of plain yogurt</p><p>Fleur de sel</p><p>Aleppo Spice</p><p>&nbsp;</p> Main Side Formal France Meat Swansea Life Magazine 8
• Marmalade Cookery School Sun-dried Tomato Garlic and Rosemary Bread <p>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 &nbsp;and roughly chopped1/2 tsp of rosemary, very finely chopped&nbsp;</p> Bread Breakfast Casual Lunch Italy Vegetarian Book Swansea Life Magazine 10
• Goat’s cheese and pumpkin jam parcels <p>For the pumpkin jam</p><p>500 g of pumpkin</p><p>250 g of granulated sugar</p><p>1 cinnamon stick</p><p>0.5 dl of water</p><p>&nbsp;</p><p>For the parcels</p><p>4 sheets of Filo pastry</p><p>4 x &frac12; inch slice of Goat&rsquo;s cheese</p><p>4 tbsp of pumpkin jam</p><p>4 tsp of broken up hazelnuts</p><p>1 knob of butter</p><p>Sea salt and Black pepper</p> Starter Formal Vegetarian Other 9
• Pomegranate Caipirinha <p>4 limes, quartered</p><p>8 Tsp of light cane sugar</p><p>400 ml of Pomegranate juice</p><p>200 ml of Brazilian Cachaca</p><p>&frac14; &nbsp;pomegranate seeded</p><p>Mint leaves</p><p>Plenty of crushed ice</p> Drink Casual Formal Brazil Alcoolic Vegetarian Other The Bay Magazine 10
• Roasted Quails with Pomegranate stuffing <p>For the pomegranate stuffing:</p><p>45 g day-old, white sourdough bread</p><p>&frac12; of a small onion, peeled and finely chopped</p><p>35 g hazelnuts</p><p>35 g almonds</p><p>50 g dried apricots, finely chopped</p><p>100 g fresh red/black cherries, pitted / pomegranate seeds</p><p>1 small rosemary stalks, very finely chopped</p><p>Small handful fresh parsley, very finely chopped</p><p>4 large sage leaves, very finely chopped</p><p>Leaves from 1 sprigs of fresh thyme</p><p>Zest 1/2 small orange</p><p>1 Tbsp of&nbsp;pomegranate molasses, homemade or bought</p><p>1 Tbsp of&nbsp;extra virgin olive oil</p><p>Sea Salt</p><p>Freshly ground black pepper</p><p>&nbsp;</p><p>&nbsp;</p><p>For the quails:</p><p>4 (organic if possible) quails</p><p>Olive oil</p><p>Sea Salt</p><p>Freshly ground black pepper</p><p>50 g unsalted butter, melted</p><p>Extra pomegranate molasses to drizzle</p><p>2 fresh pomegranates, halved and torn into quarters</p><p>&nbsp;</p> Main Christmas Formal Turkey Poultry Web The Bay Magazine 9
• Pomegranate Molasses <p>1 l Pomegranate Juice, fresh if possible</p><p>115 g of caster sugar</p><p>60 ml of lemon juice</p> Preserve Vegetarian Web The Bay Magazine 8
• La Paella <p>320g Bomba rice</p><p>700g Rabbit, skinned and chopped into small pieces</p><p>200g Prawns, uncooked</p><p>200g Mussels, cleaned and debearded</p><p>5 Tbsp of fresh tomato, pur&eacute;ed</p><p>60g runner beans, roughly chopped</p><p>1.8 dl of extra virgin olive oil</p><p>Pimenton dulce (sweet paprika)</p><p>A pinck of saffron threads</p><p>Sea salt</p><p>Water</p><p>A fresh sprig of rosemary</p> Main Casual Spain Poultry Seafood Web 10
• Herring 3 ways - Kipper paté, Herring escabeche and crispy Herring Roe on Blini <p><strong>Ingredients for the Herring Escabeche:</strong></p><p>4 Herrings</p><p>3 garlic cloves, peeled</p><p>1 medium onion, sliced</p><p>1 bay leaf</p><p>1 sprig of fresh oregano</p><p>1 sprig of fresh thyme</p><p>1 Tsp of sweet smoked paprika</p><p>Plain flour</p><p>250ml of Olive oil</p><p>50ml of white wine vinegar</p><p>50ml of white wine</p><p>Sea salt</p><p>5 black peppercorns</p><p>&nbsp;</p><p><strong>Ingredients for the Kippers Pate:</strong></p><p>1 tbsp horseradish</p><p>1 tsp white wine vinegar</p><p>100g cream cheese</p><p>3 tbsp cr&egrave;me fraiche</p><p>A pinch of smoked paprika</p><p>250g kippers fillets</p><p>25g butter , softened</p><p>a small handful&nbsp;parsley&nbsp;, chopped</p><p>a small handful dill , chopped</p><p>&frac12;&nbsp;lemon&nbsp;, juiced</p><p>Ground black pepper</p><p>Olive oil</p><p>&nbsp;</p><p><strong>Ingredients for the blini:</strong></p><p>80g of plain flour</p><p>80 ml of luke-warm milk</p><p>5g of caster sugar</p><p>1/2 tsp of salt</p><p>1 egg, separated</p><p>5g fresh yeast</p><p>1/2 Tbsp sour cream</p><p>50g clarified butter</p><p>&nbsp;</p><p><strong>Ingredients for the Herring Roe:</strong></p><p>100g herring roe</p><p>polenta flour</p><p>Vegetable oil, for frying</p><p>Sea salt</p><p>Black pepper</p><p>&nbsp;</p><p><strong>For serving:</strong></p><p>Lemon juice</p><p>chives, chopped</p><p>Mixed salad</p> Starter Casual Formal UK Fish Other The Bay Magazine 8
• Croissants <p>40g Caster Sugar</p><p>10g of Sea Salt</p><p>300ml of cold water</p><p>17g of fresh yeast</p><p>25g of milk powder</p><p>500g of strong white flour</p><p>300g of unsalted butter, cold</p><p>1 egg yolk, beaten with 1 Tbsp of milk, to glaze.</p> patisserie Breakfast Lunch France Vegetarian Book The Bay Magazine 9
• La Vera Pizza Napolitana <p><strong>Ingredients for the sauce:</strong></p><p>1 tin of San Marzano tomatoes (or a tin of pomodoro tomatoes)</p><p>1/4 teaspoon freshly ground black pepper</p><p>1/2 teaspoon of salt</p><p>1 teaspoon of oregano (dry)</p><p>1 tablespoon olive oil</p><p>1 teaspoon dried basil or 2 tablespoons of fresh basil</p><p>&nbsp;</p><p><strong>Ingredients for the dough:</strong></p><p>600g Type &ldquo;00&rdquo; flour or Strong bread flour</p><p>400g water, cold</p><p>12g of fresh yeast or 6g of instant yeast</p><p>12g of Sea salt</p><p>60g extra virgin olive oil (optional)</p><p>Semolina/bread flour for dusting</p> Main Snack Casual Lunch Italy Non-vegetarian Vegetarian Other 10
• iwqraaibu dnYcCQ <a href="http://pohjqatizblh.com/">pohjqatizblh</a>, [url=http://tqhspvsxejjl.com/]tqhspvsxejjl[/url], [link=http://yonjebnhozcz.com/]yonjebnhozcz[/link], http://vzxuufeebldz.com/ zAbuJSXyeqlbnDZ Formal DYyODcSstVF Vegetarian Other AIxSkrXuNxCnTmn 7
• Filhoses (Fried sweet pastry swirls) <p>500g plain flour</p><p>2 juicy oranges</p><p>50g lard</p><p>1tsp of olive oil</p><p>1 tbsp of sugar</p><p>0.5dl of aguardente (if you don&#39;t have it, use white rum)</p><p>2 eggs</p><p>50g aniseed (whole)</p><p>125g plain flour extra</p><p>oil for frying</p><p>500g white granulated sugar for the syrup</p> Dessert Casual Christmas Formal Portugal Non-vegetarian Other The Bay Magazine 7
• Arroz doce (Sweet rice pudding) <p>200g pudding rice200g of granulated sugar4 medium egg yolks0.5L of milk1 rind of lemon1 cinnamon stick50g butter&nbsp;Ground cinnamon</p> Dessert Casual Portugal Vegetarian Other 8
• Cordeiro assado no forno (oven roasted lamb) <p>For the lamb</p><p>1 kg of young lamb</p><p>3 cloves of garlic</p><p>1 tsp of pimentao doce (sweet paprika)</p><p>1 bay leaf</p><p>3 tsp of peppers paste (optional)</p><p>olive oil</p><p>sea salt</p><p>freshly ground black pepper</p><p>0.25 dl of white wine</p><p>1 shot glass of port wine</p><p>small handful of Alecrim (rosemary)</p><p>&nbsp;</p><p>For the Rice</p><p>300g of short grain rice</p><p>100g of parma ham</p><p>the giblets of the lamb (optional)</p><p>50g of chorico</p><p>1/2 tsp of tumeric powder</p><p>1 onion</p><p>parsley</p><p>1 bay leaf</p><p>1 Tbsp of lard</p> Main Casual Christmas Formal Portugal Meat Book The Bay Magazine 8
• Bacalhau com broa (Corn bread salted cod) <p>600 g Bacalhau (hard salted cod)</p><p>2 dl of good extra virgin olive oil</p><p>1 loaf of corn bread</p><p>6 garlic cloves</p><p>sea salt</p><p>freshly ground pepper</p><p>700g of new potatoes</p> Main Casual Christmas Formal Portugal Fish Book The Bay Magazine 7
• The Perfect Summer Berries Cheesecake <p><strong>For the Crust:</strong></p><p>115 g ground almonds<br />75 g digestive biscuits, crumbled<br />30 g caster sugar<br />7 g unsalted butter, melted</p><p>Pinch of sea salt<br /><br /><strong>For the Cheesecake Filling:</strong><br />680 g of cream cheese<br />200 g caster sugar<br />3 large free range eggs</p><p>1 Large free range yolk<br />2 Tbsp plain flour<br />95 g double cream<br />&frac14; tsp of vanilla bean paste</p> Dessert Casual Summer Vegetarian Other The Bay Magazine 8
• Thai Roasted Duck Curry <p>Ingredients for the red curry paste:</p><p>1 Tbsp of coriander seeds, toasted until brown</p><p>2 cardamon pods, toasted until brown</p><p>1/2 Tsp of black peppercorns</p><p>1/2 Tsp of salt</p><p>10 big dried chillies, seeds removed and soaked in warm water for at least 10 minutes and then finely chopped</p><p>1 Tsp of galangal, skin removed and chopped</p><p>2 Tsp of lemongrass, chopped</p><p>1 Tsp of kaffir lime peel (or normal lime), chopped</p><p>1 Tbsp of coriander root (or just coriander), chopped</p><p>3 Tbsp of shallots, chopped</p><p>3 Tbsp of garlic, crushed</p><p>1 Tsp of Thai shrimp paste</p><p>10 small fresh red chillies</p><p>&nbsp;</p><p>Ingredients for the roasted duck:</p><p>2 small duck breasts</p><p>1 Tbsp of Chinese five spice</p><p>Sea salt</p><p>Freshly ground black pepper</p><p>&nbsp;</p><p>Ingredients for the curry:</p><p>160ml&nbsp;coconut cream, reserve 2 Tbsp (30ml) for garnish</p><p>240ml&nbsp;coconut milk</p><p>50g&nbsp;red curry paste (you can replace this for a shop bought one)</p><p>3 Tbsp Thai fish sauce</p><p>1 Tbsp Demerara sugar</p><p>2&nbsp;kaffir lime leaves</p><p>1 large eggplant, cut into 1 cm pieces</p><p>150g fresh pineapple, cut into bite-sized pieces</p><p>6 small cherry tomatoes</p><p>10 seedless grapes (optional)</p><p>30g&nbsp;basil leaves&nbsp;</p><p>Sea salt</p><p>Freshly ground black pepper</p><p>1 long Thai red chilli</p> Main Casual Formal Thailand Poultry Other The Bay Magazine 8
• Sea Beet and Ricotta Lasagne <p><strong>For the filling:</strong></p><p>450 g of fresh sea beet<br />450 g of ricotta cheese, thoroughly drained<br />1 egg<br />115 g of parmesan cheese, freshly grated<br />sea salt and pepper<br />pinch of nutmeg</p><p><strong>For the b&eacute;chamel (white sauce):</strong></p><p>4 tablespoons butter<br />60 g of plain flour<br />500 ml of milk<br />Sea salt<br />30 g parmesan, freshly grated<br />pinch of nutmeg</p><p><strong>For the lasagne:</strong></p><p>Precooked dried sheets of lasagne<br />180 gr&nbsp;parmesan, freshly grated</p> Main Casual Vegetarian Other The Bay Magazine 7
• Creamy Wild Garlic Soup <p>400g wild garlic, washed and chopped</p><p>2 onions, roughly chopped</p><p>2 sticks of celery, roughly chopped</p><p>1.4 L of good chicken stock</p><p>300ml of double cream</p><p>2 Tbsp olive oil</p><p>Sea salt</p><p>Freshly ground black pepper</p><p>4 slices of bread</p><p>2 handfuls of grated cheddar cheese</p> Soup Starter Casual Formal UK Non-vegetarian Web The Bay Magazine 8
• Yogurtlu Tatlisi <p>4 large eggs, separated</p><p>1/2 cup (60g) superfine sugar</p><p>3 Tbl (40g) all-purpose flour</p><p>1 2/3 cups (425g) strained Greek-style yogurt</p><p>grated zest of 1 unwaxed lemon ( I used Meyer lemons)</p><p>juice of one lemon</p><p>&nbsp;</p><p><strong>Optional Orange Syrup:</strong></p><p>2/3 cup (160mL) water</p><p>1 1/4 cups (250g) sugar</p><p>1 Tbl. (15mL) lemon juice</p><p>grated zest of one unwaxed orange</p> Dessert Casual Turkey Vegetarian Book Floyds Cafe 7
• Roast Chicken Fattee (Layered dish of roasted Chicken, Tomato sauce, Toasted Pita Bread, Rice and Yougurt) <p><strong>Roast Chicken:</strong></p><p>1 medium organic chicken,about 1.5 kg</p><p>3 tblsp olive oil</p><p>1/4 tsp ground cloves</p><p>sea salt and black pepper</p><p>Tomato Sauce</p><p>5 tblsp olive oil</p><p>5 garlic cloves sliced</p><p>4cm cinnamon stick</p><p>2 x 400 g tins tomatoes drained and squashed well</p><p>&nbsp;</p><p><strong>Rice:</strong></p><p>300g basmati rice</p><p>salt</p><p>75g butter</p><p>4 cm cinnamon stick</p><p>1/2 large onion thinly sliced</p><p>1 x 400g tin cooked chickpeas drained and rinsed</p><p>485 ml of good chicken stock</p><p>&nbsp;</p><p><strong>Fried Aubergine:</strong></p><p>2 med aubergines or courgettes cut into cubes</p><p>8 tbls olive oil</p><p>To Layer up the Fattee</p><p>1 quantity of crispbread( Pitta breads split in half and baked in oven until crisp )</p><p>500g yoghurt</p><p>8 tblsp flat leaf parsley chopped roughly</p><p>75 g toasted pine nuts</p> Main Casual lebanon Poultry Book Floyds Cafe 7
• Roasted Aubergine, Peppers, Yogurt and Pine nuts <p>4 small aubergines</p><p>3 large red bell peppers</p><p>2 tbsp of lemon juice</p><p>4 tbsp of olive oil</p><p>Sea salt</p><p>Black pepper</p><p>250g greek yogurt</p><p>2 garlic cloves</p><p>50g pine nuts</p> Side Casual lebanon Vegetarian Book Floyds Cafe 6
• Fatayer <p><strong>Dough</strong><br />220 grams all-purpose flour, plus more for dusting<br />1/2 teaspoon instant yeast<br />100 milliliters warm water<br />1/2 teaspoon salt<br />2 tablespoons olive oil<br /><br /><strong>Filling</strong><br />800 grams kabocha, hokkaido or butternut squash, peeled (if necessary), seeded and cut into chunks<br />1/2 garlic clove, crushed to a paste<br />Salt<br />1 tablespoon olive oil<br />80 grams feta cheese, crumbled<br />a handful fresh oregano, chopped (I used a sprinkle of dried oregano)<br />1 tablespoon pine nuts, toasted<br />Salt and pepper</p> Main Starter Casual lebanon Vegetarian Book Floyds Cafe 7
• Tzatziki <p>&frac12; cucumber250g yogurtOreganoSaltPepperRed vinegar2 cloves of garlic</p> sauce Casual Greece Vegetarian Book 8
• Kofte Lamb Kebab with tomato sauce, fresh onion salad and Homemade Pita bread <p><strong>Ingredients for the kebab:</strong></p><p>2 medium onions</p><p>60g chopped parsley</p><p>750g of lamb (shoulder)</p><p>Sea salt</p><p>Black pepper</p><p>&nbsp;</p><p><strong>Ingredients for the onion salad:</strong></p><p>2 onions, sliced</p><p>Parsley</p><p>Lemon juice</p><p>Salt</p> Main Casual Meat Book Floyds Cafe
• Paynirli Sigara Boregi (Filo ”Cigars” stuffed with Feta Cheese) <p>200g&nbsp;feta&nbsp;cheese, mashed with a fork</p><p>1&nbsp;egg, lightly beaten</p><p>3 tablespoons chopped&nbsp;mint&nbsp;or dill</p><p>8 large sheets of&nbsp;filo</p><p>75g&nbsp;butter, melted</p> 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) <p>750g eggplants</p><p>juice 1/2 fleshy lemon</p><p>500g tomatoes</p><p>5 large cloves garlic, finely chopped.</p><p>4 tbsp extra virgin olive oil</p><p>1/2 teaspoon paprika</p><p>chilli powder to taste</p><p>1 teaspoon ground cumin</p><p>bunch chopped flat-leaf parsley</p><p>bunch chopped coriander</p> Starter Casual Maroccan Vegetarian Book Floyds Cafe 8
• Jawaneh (Grilled Chicken wings with Lemon and Coriander) <p>3 tablespoons olive oil1 lemon, juice ofsalt, to tasteblack pepper, to taste2 -4 garlic cloves, crushed and minced16 chicken wings2 tablespoons coriander, chopped</p> Starter Casual lebanon Poultry Floyds Cafe 5
• Harina Soup <p>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</p> Soup Starter Casual Morrocco Meat Book Floyds Cafe 8
• Quindim <p>2 x&iacute;caras de coco fresco ralado&frac12; kg de a&ccedil;&uacute;car1 1/2 x&iacute;cara de &aacute;gua2 cravos1 pauzinho de canela1/3 de colher de ch&aacute; de sal2 colheres de sopa de manteiga (colheres-medidas, niveladas) (esqueci de colocar, mas deu certo tamb&eacute;m)2 colheres de ch&aacute; de baunilha18 gemas passadas na peneiraManteiga derretida e a&ccedil;&uacute;car para untar as forminhas ou glucose de milho</p> Dessert Casual Brazil Vegetarian Web 5
• Pao de queijo (Traditional Cheese Buns) <p>300g de polvilho azedo500g de f&eacute;cula de mandioca ou polvilho doce25g de sal (leia a observa&ccedil;&atilde;o)*30g de manteiga110mL de &oacute;leo milho/canola550mL de leite integral5 ovos pequenos440g de queijo minas padr&atilde;o ralado (ralo fino) OU queijo colonial220g de queijo parmes&atilde;o ralado (pode ser a pe&ccedil;a ralada ou de pacote)</p> Snack Starter Casual Brazil Vegetarian Web Floyds Cafe 5
• Acaraje <p>2kg de feij&atilde;o fradinho quebrado1kg de cebolaSalAzeite de dend&ecirc;</p> Snack Starter Casual Brazil Vegetarian Web Floyds Cafe 4
• Coxinha de galinha <p>Ingredientes para o Recheio1kg de peito de frango (Pode usar outras partes se desejar2 colheres (sopa) azeite1 cubo de caldo de galinha1 cebola m&eacute;dia picada2 dentes de alhoSal e pimenta a gosto600ml de &aacute;gua3 colheres (sopa) requeij&atilde;o cremosoSalsinha picada a gosto&nbsp;Ingredientes para a massa2 x&iacute;caras de caldo (Caldo onde o frango foi cozido)1 x&iacute;cara leite2 colheres (sopa) de manteigaSal a gosto3 x&iacute;caras de farinha de trigo&nbsp;Ingredientes para montagem&Aacute;gua geladaFarinha de rosca para empanar&Oacute;leo de girassol para fritar</p> Snack Starter Casual Lunch Poultry Web Floyds Cafe 5
• Almond Tart <p>Ingredientes Base:200 gr. de Farinha150 gr. de A&ccedil;&uacute;car125 gr. de Margarina1 Ovo&nbsp;&nbsp;Ingredientes Cobertura:100 gr. de A&ccedil;&uacute;car mascavado250 ml de Natas200 gr. de Am&ecirc;ndoas laminadas</p> Dessert Casual Portugal Vegetarian Other
• Bife a Cafe ( Lisbon “Café style” Steak ) <p>2 Tbsp butter1 beef steaks (tender)&nbsp;salt&nbsp;pepper3 Tbsp of cream&nbsp;&frac12; tsp of mustard&nbsp;lemon</p> Main Casual Portugal Meat Book 9
• Batata a Murro (“Punched” New Potatoes) <p>1 kg new potatoessaltolive oil1 garlic bulb</p> Side Casual Portugal Vegetarian Other 6
• Partridge with Cockles cooked in a Cataplana <p>&nbsp;2 partriges&nbsp;3 cloves of garlic1 dl of olive oil&nbsp;2dl of dry port3 dl of white wine&nbsp;500g cockles1 bay leaf1 bunch of parsley&nbsp;salt&nbsp;black pepper&nbsp;piri piri</p> Main Casual Portugal Game Poultry Seafood Other Blas Gwyr Portuguese Night 5
• Esparregado <p>1 big bunch of spinach2 garlic cloves2 tbsp of butter1 tbsp of floursaltpepper1 dl of milk&nbsp;lemon juice</p> Side Casual Formal Portugal Vegetarian Web 7
• Atum de cebolada (Algarve Pan-fried Tuna Steak with Caramelised Onions ) <p>800g tuna steaks4 tbsp of white wine vinegar2 onions, cut into slices5 tbsp of olive oil5 cloves garlic&nbsp;parsley for deco1 dl of white winesalt and pepper&nbsp;2 bay leaves</p> Main Casual Portugal Fish Other 6
• Surf & turf gumbo <p>16-20 raw king prawns, from&nbsp;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&nbsp;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</p> Main Casual Meat Seafood Web 6
• Cuttlefish Stew Aljezur Style (Choco guisado com batata doce) <p>4 Tbsl of Olive oil</p><p>1 Onion, finely chopped</p><p>3 cloves of garlic, finely chopped</p><p>1 small green pepper, finely diced</p><p>2 tomatoes, finely diced</p><p>2 Tbsp tomato pulp</p><p>1 bay leaf</p><p>2 cloves</p><p>150 ml of white wine</p><p>1 kg Cuttlefish, cleaned and cut into 2 &quot; cubes</p><p>4 small sweet potatoes from aljezur,&nbsp;cleaned, peeled and cut into 2 &quot; cubes</p><p>sea salt</p><p>black pepper</p><p>1 dried piri piri (optional)</p><p>Parsley, chopped&nbsp;</p> Main Casual Portugal Seafood Other 9
• Lemon Sorbet <p>350g caster sugar14 lemons, at least 5 unwaxed</p> Dessert Ice Cream Casual Italy Vegetarian Web 9
• Pulled Pork with kale and apple slaw <p>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 &nbsp;thin strips&nbsp;1 apple, cored and &nbsp;coarsley grated&nbsp;1carrot, coarsley grated&nbsp;Bread rolls for serving</p> Main side Casual China Meat Other Ty Siriol 8
• Pork and clams <p>500g pork tenderloin1 kg of fresh clams, shell on&nbsp;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&nbsp;Potatoes, washed, peeled and cut into&nbsp;sticksVegetable oil, for frying</p> Main Casual Portugal Meat Seafood Other 7
• Overnight Roasted Pork Joint seasoned with Juniper and Rosemary <p>2 KG Ty-Siriol pork joint (shoulder, leg)<br />Olive oil<br />6 Juniper berries<br />2 Tsp Sea salt<br />12 Black peppercorns<br />3 heads of garlic<br />250ml Red wine<br />200ml Chicken or vegetable stock</p> Main Casual Meat Ty Siriol
• Sausage Tagliattele <p>6 Ty Siriol sausagesExtra Virgin olive oil100g of Ty siriol Bacon LardonsSea Salt&nbsp;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</p> Main Casual Italy Meat Book Ty Siriol 7
• Apple and Bacon Stuffed Pork Chops <p>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</p> Main Casual USA Meat Web Ty Siriol 4
• Pork chops with Pear 3 Ways <p>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</p> Main Formal Meat Ty Siriol 5
• Piri Piri Belly of Pork <p>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&nbsp;1 Tsp Sea Salt1/2 Tsp freshly ground black pepperA sprig of fresh rosemary for basting</p> Main Bbq Casual Meat Ty Siriol 6
• Christmas Pigs in Blankets <p>12 Ty-Siriol cocktail sausages<br />6 Rashers of Ty-Siriol streaky bacon<br />6 Fresh sage leaves<br />Olive oil</p> Starter Christmas Meat Web Ty Siriol
• Mediterranean slow roast leg of pork with wine <p>1 leg of pork with bone (1,5 kg to 2 kg)<br />1/2 bottle of dry white wine<br />3 Tbsp of lemon juice<br />1/4 Tsp of ground cloves<br />2 Bay leaves<br />1 Big onions, finely chopped<br />3 Cloves of garlic, finely chopped<br />2 Tbsp of parsley, chopped<br />1 Tbsp of olive oil<br />1 Tbsp of sweet paprika<br />1/4 Tsp of pepper, freshly ground<br />1 1/2 Tbsp of sea salt<br />4 Tbsp of butter<br />120g smoked bacon, chopped&nbsp;<br />500g of small roasting potatoes, peeled<br />2 oranges, sliced<br />Mixed salad, for serving</p> Main Casual Meat Other Ty Siriol
• Honey roasted Pork Spare Ribs on spiced Pumpkin Mash <p>00g Ty Siriol Pork Spare ribs<br />2 Tbsp of Honey<br />1 Tbsp of Soy souce (or Oyster Souce)<br />1 Tsp of fresh rosemary, finely chopped<br />Juice of 1/2 Lime<br />Extra virgin Olive Oil<br />Dried Chillie Flakes<br />2 cloves of Garlic, wholle<br />Sea Salt<br />Black pepper&nbsp;<br />500g Pumpkin, peeled and chopped<br />3 cloves Garlic, minced<br />1 tsp Cumin<br />1 red Chili, chopped<br />Sea salt<br />2 tbsp extra virgin Olive Oil<br />2 tbsp Lemon juice<br />Black pepper</p><p>&nbsp;</p> Main Side Casual Meat Other Ty Siriol 7
• Gammon Steaks a L’orange with mashed potato <p>1/2 kg King Edwards potatoesA splash milk&nbsp;1 Tbsp of butternutmeg&nbsp;2 Pickled onionsA splash of Cognac&nbsp;Sea saltFreshly ground black pepper&nbsp;2 orangesZest of 1 lemon&nbsp;3 Tbsp of sugar1 Tblsp of balsamic vinegarHoney2 gammon steaks (about 150g each)1 Tbsp of butter</p> Main Side Casual Meat Other Ty Siriol 7
• Braised Sausages in Cider with Bacon and Cox's apples <p>1 tbsp sunflower oil8 Ty Siriol pork sausages, each cut into 4 chunks&nbsp;100g lean streaky bacon, cut into cubes&nbsp;20g unsalted butter200g of shallots400ml dry cider450g waxy potatoes, peeled&nbsp;and sliced (1cm thick)2 cox&#39;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)</p> 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) <p>Chocolate Joconde (Biscuit Joconde au Chocolat)70g almond powder70g powdered sugar70g egg yolks30g egg whites55g cake flour20g cocoa powder&nbsp;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&nbsp;&nbsp;30&deg;B Sugar Syrup&nbsp;20g sugar&nbsp;15g waterSirop d&#39;imbibage20g&nbsp; 30&deg;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:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 60g whipping cream&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 50g sugar&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 100g egg yolks200g 66% dark chocolate, melted and let cool&nbsp;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 (Gla&ccedil;age 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</p> Dessert Formal Vegetarian Web Round the square bristro night 10
• Ambroisie (Dark Chocolate, Pistachio and Raspberry Layered Mousse Cake) <p><strong>Chocolate Joconde (Biscuit Joconde au Chocolat)</strong><br /><br />70g almond powder<br />70g powdered sugar<br />70g egg yolks<br />30g egg whites<br />55g cake flour<br />20g cocoa powder&nbsp;<br />25g unsalted butter, melted<br />French Meringue:<br />130g egg whites<br />45g sugar<br /><!--[if !supportLineBreakNewLine]--><br /><!--[endif]--></p><p><strong>Pistachio Joconde (Biscuit aux Pistaches)</strong><br /><br />90g almond paste 50%<br />38g pistachio paste<br />45g whole egg<br />40g egg yolks<br />25g egg whites<br />45g cornstarch<br />20g unsalted butter, melted<br />French Meringue:<br />80g egg whites<br />50g sugar<br /><!--[if !supportLineBreakNewLine]--><br /><br /><!--[if !supportLineBreakNewLine]--><strong>Raspberry Jam (Framboise pepins)</strong><br />35g sugar<br />20g glucose<br />8g water<br />100g fresh or frozen raspberries<br />4g pectin mixed with 23g sugar<br />6g lemon juice</p><p>&nbsp;</p><p><strong>&nbsp;30&deg;B Sugar Syrup&nbsp;</strong><br />20g sugar&nbsp;<br />15g water<br /><br /><br /><strong>Sirop d&#39;imbibage</strong><br />20g&nbsp; 30&deg;B Sugar Syrup<br />15g water<br />15g eau-de-vie de framboise<br /><br /><br /><!--[if !supportLineBreakNewLine]--><strong>Dark Chocolate Mousse (Mousse au Chocolat Noir)Make this before you are ready to assemble the cake</strong><br /><br />440g heavy cream, whipped to soft peak. Refrigerate until ready<br />Pate a bombe:<br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 60g whipping cream<br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 50g sugar<br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 100g egg yolks<br />200g 66% dark chocolate, melted and let cool</p><p>&nbsp;</p><p><strong>Pistachio Mousse (Mousse a la pistache)</strong><br />130g heavy whipping cream, whip until soft peak and refrigerate until ready<br />20g pistachio paste<br />70g milk<br />1/10 vanilla bean seeds<br />40g egg yolks<br />15g sugar<br />2g gelatin leaf, softened in a cold water<br /><!--[if !supportLineBreakNewLine]--></p><p><strong>Chocolate Glaze (Gla&ccedil;age au Chocolat)Make this the last after the cake is completely frozen and you are ready to glaze.</strong><br /><br />150g water<br />250g sugar<br />100g cocoa powder<br />150g heavy cream<br />15g gelatin leaves, soften in cold water<br /><!--[if !supportLineBreakNewLine]--><br /><!--[endif]--></p><p><!--[if !supportLineBreakNewLine]--><br /><!--[endif]--><br /><!--[endif]--><br /><!--[if !supportLineBreakNewLine]--><br /><!--[endif]--><br /><!--[endif]--><br /><!--[if !supportLineBreakNewLine]--></p><p><br /><!--[endif]--></p> Dessert Formal Vegetarian Web Round the square bristro night 10
• Asian Style salad <p>1 pomegranate, halved3 spring onions, trimmed and sliced1 sprig fresh coriander, leaves pickeda few sprigs watercressjuice of &frac12; limesesame oil, to drizzle1 little gem lettuce</p> Side Casual Formal Vegetarian Book Round the square bristro night 5
• Roasted Duck breast with Pineapple, Chilli and Soy Sauce <p>For the duck:&frac12; 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 sliced&frac12;-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</p> 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 <p><strong>For the salad</strong></p><p>12 rashers higher-welfare smoked streaky bacon</p><p>1 clove garlic, peeled</p><p>3 slices fresh white bread</p><p>olive oil</p><p>freshly ground black pepper</p><p>2 heaped tablespoons demerara sugar</p><p>juice of 1 clementine</p><p>5 large handfuls mixed salad leaves, washed and spun dry</p><p>1 small bunch fresh mint, leaves picked</p><p>Pine nuts or walnuts, chopped</p><p>&nbsp;</p><p><strong>For the balsamic reduction:</strong></p><p>Balsamic vinegar</p><p>Honey</p><p>salt</p><p>&nbsp;</p><p><strong>For the figs:</strong></p><p>Figs</p><p>Olive oil</p><p>Salt</p><p>&nbsp;</p> 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 <p>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&nbsp;red sauce&nbsp;1/2 c shredded mozzarella or parmesan (or a combination)&nbsp;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</p> 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 <p>4 trout, each weighing about 300g (11oz)&nbsp;<br />40g (1&frac12;oz) butter&nbsp;<br />60g (2oz) rindless streaky bacon, chopped&nbsp;<br />175g (6oz) fresh ceps, trimmed and cut into 4mm (&frac14;in) thick slices&nbsp;<br />2 garlic cloves, finely chopped&nbsp;<br />1 tbsp roughly chopped parsley&nbsp;<br />25g (1oz) plain flour&nbsp;<br />2 tbsp sunflower oil&nbsp;<br /><br /><strong>for the beurre noisette&nbsp;</strong><br />75g (3oz) unsalted butter&nbsp;<br />2 tsp fresh lemon juice&nbsp;<br />1 heaped tbsp freshly chopped parsley</p> Main Formal France Fish Book Round the square bristro night 6
• Porcini butter <p>500g butter25g dried porcini mushrooms1 clove garlic, crushed&frac12; tsp Just Salt&frac12; tsp Just Pepper</p> Sauce Side Formal Italy Vegetarian Web Round the square bristro night 7
• Baked Camembert with a touch of Welsh Honey and Piri-Piri Flakes <p>A box of brie or camembert, whichever you like but make sure it comes in a WOODEN box. Not plastic.&nbsp;<br />A few sprigs of rosemary<br />A squeeze of honey&nbsp;<br />A sprinkle of chilli flakes<br />Sourdough<br /><!--[if !supportLineBreakNewLine]--><br /><!--[endif]--></p> Starter Casual Formal France Vegetarian Other Round the square bristro night 8
• Sicile (Pistachio and Blackberry Layered Mousse Cake) <p><strong>Pistachio Joconde (Biscuit aux Pistaches)</strong><br /><br />90g almond paste 50%<br />38g pistachio paste<br />45g whole egg<br />40g egg yolks<br />25g egg whites<br />45g cornstarch<br />20g unsalted butter, melted<br />French Meringue:<br />80g egg whites<br />50g sugar</p><p><strong>Blackberry Mousse</strong><br />90g heavy cream<br />90g blackberry puree<br />4g gelatin leaves, soften in cold water&nbsp;(I used powdered gelatin)<br />30g italian meringue (see recipe below)&nbsp;<br />18g eau-de-vie de framboise<br />wild strawberries&nbsp;<br /><!--[if !supportLineBreakNewLine]--><br /><!--[endif]--><strong>&nbsp;Italian Meringue</strong><br />120g sugar&nbsp;<br />30g water<br />60g egg whites</p><p>&nbsp;</p><p><strong>Pistachio Mousse</strong><br />450g&nbsp;heavy cream<br />45g pistachio paste<br />450g milk<br />1/10 vanilla bean<br />100g egg yolks<br />100g sugar<br />10g gelatin leaves<br />&nbsp;</p><p><strong>Soaking syrup</strong><br />40g 30&deg;B sugar syrup&nbsp;<br />20g water<br />25g Kirsch<br />&nbsp;</p><p><!--[if !supportLineBreakNewLine]--><br /><!--[endif]--></p> Dessert Formal Vegetarian Web Round the square bristro night 10
• Mocha Tower <p>Chocolate Genoise6 whole eggs180 grams sugar80 grams cornstarch80 grams flour20 grams cocoa powder20 grams butter, melted and cooled&nbsp;Kirsch Simple Syrup100 grams water100 grams sugar2 Tbs kirsch or to taste&nbsp;Mousse au caf&eacute;135 g whipping cream, whipped up2 g sheet gelatine, bloom in cold water12.5 g Cognac&nbsp;Cr&egrave;me anglaise au caf&eacute;60 g milk10 g instant coffee30 g egg yolks20 g caster sugar&nbsp;Dark Chocolate Mousse55 grams&nbsp;pate a bombe85 grams 70% chocolate225 ml heavy cream, whipped to soft peaks</p> Dessert Formal Vegetarian Web Round the square bristro night 8
• fsndvhf fhvT4L <a href="http://nyunqnmtvgfl.com/">nyunqnmtvgfl</a>, [url=http://ptozzuvpzzjp.com/]ptozzuvpzzjp[/url], [link=http://enuopuulueei.com/]enuopuulueei[/link], http://uldoirtgmxps.com/ aMGIQdppBvcaQj Casual Formal vvFylJIQVrhLwQw Vegetarian Book TcwFIlxBcfpjs 10
• Oven roasted Quail with Herb Butter <p>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</p> Main Casual Formal Poultry Round the square bristro night 7
• mypjlbx t9lNrp <a href="http://zchpypwjmnws.com/">zchpypwjmnws</a>, [url=http://uiiovqortrts.com/]uiiovqortrts[/url], [link=http://peupkxgjyzze.com/]peupkxgjyzze[/link], http://chhoaapsaiew.com/ TkMntwPbwX Casual Formal YDhpZXFQSA Vegetarian Web yPdMXwBroF 9
• Pan Fried Trout with Creamy Leeks, Cockles and Bacon sauce <p>4 trouts, filleted</p><p>Head and bones of fish, simply simmered for 20 minutes with a bit of onion or leek top to make a stock</p><p>1 small leek, washed and finely sliced</p><p>1/2 rashers of streaky bacon, thick cut, and cut into dice</p><p>2 tbsp cockles</p><p>125ml cream</p><p>100ml white wine or vermouth</p><p>Butter or oil for frying</p> Main Formal France Fish Book Round the square bristro night 8
• Crab Tian wraped in Smoked Salmon served with Chillie Tuilles <p>crab:1 lb white crab meat, cooked1/4 cup chopped chiveszest of 1/2 lemon, finely gratedsalt, to taste2 or 3 tablespoons of &nbsp;olive oilAvocado, finely chopped&nbsp;For the chillie Tuiles:1/4 cup all-purpose flour1/2 tablespoon sugar1/2 teaspoon kosher salt4 tablespoons butter, very soft1 egg whiteChilli flakes</p> Starter Formal Seafood Web Round the square bristro night 6
• johnansaz XfiOOnXxsUJgZjnWMd Casual QwMcZLbumpStkQKKeQh Meat Web cAzmUzHcXDg 7
• Crème Caramel <p>160g/6oz&nbsp;sugarunsalted&nbsp;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&nbsp;</p> Dessert Formal France Vegetarian Web Round the square bristro night 8
• zvtefhktls JMEpdz <a href="http://igspgpjoybao.com/">igspgpjoybao</a>, [url=http://tosllwjwizwj.com/]tosllwjwizwj[/url], [link=http://cpcedntycnkd.com/]cpcedntycnkd[/link], http://oicbvdrxchma.com/ ZAUyHepaxvisPcAq Christmas Formal hZXZIzmlzUXeBnkcx Vegetarian Book cCQbGzSKDH 7
• Lamb Medallions and Apricots seasoned with Aleppo Spice Main Formal Meat Book Round the square bristro night 7
• johnansaz LygdEIJLjmGG Formal ICaedvAvsPpX Poultry Other XlhMSsbggQhEkNziCF 10
• 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 <p>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</p> 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 <p>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 &frac12; 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 &frac14; 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</p> 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 <p>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&prime;F (170&prime;C) or a regular oven to 350&prime;F. Butter an 8-inch square mold (or a round one), 1 1/2 to 2 inches deep. Sprinkle it with flour.</p> Dessert Formal Vegetarian Book Round the square bristro night 10
• johnanz PlPcrjSmlIDgUFG Formal LhavemTEDRqCsCQmg Vegetarian Web GfSbLfvltolpybDht 7
• 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 <p>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</p> Main Casual Formal Fish Web Round the square bristro night 7
• Pomme dauphenoise (Potato Gratin) <p>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 Gruy&egrave;re cheese</p> Side Casual Formal France Vegetarian 6
• markus othIZWfkiH Casual OVZZEocPPyHXSKEW Meat Web lKZgwUbqAUwEEEtp 8
• 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 <p>2&nbsp;batatas&nbsp;2&nbsp;cebolas&nbsp;2 dentes de&nbsp;alho&nbsp;1 l de &aacute;gua&nbsp;sal&nbsp;200 g de couve portuguesa (j&aacute; cortada em caldo verde)&nbsp;4 colheres de sopa de&nbsp;azeite&nbsp;&frac12;&nbsp;chouri&ccedil;o&nbsp;de carne&nbsp;broa de&nbsp;milho</p> Soup Starter Casual Vegetarian Web 6
• Cockles in Cider, Cream and Leek sauce <p>1 kg cockles</p><p>120g butter</p><p>1 leek, finely chopped</p><p>400 ml dry cider</p><p>1 sprig of thyme</p><p>1 bay leaf</p><p>200 ml double cream</p><p>Salt</p><p>Black pepper</p><p>Chives to serve</p> Starter Casual Seafood Other Round the square bristro night 8
• Brésilienne <p><strong>Sirop &agrave; 30&deg;B / Simple syrup</strong></p><p>130 g sugar</p><p>100 g water</p><p>&nbsp;</p><p><strong>Biscuit joconde sans beurre au caf&eacute; (9&quot; square)</strong></p><p>25 g ground almond</p><p>25 g icing sugar</p><p>20 g egg yolks</p><p>15 g egg whites</p><p>2 g instant coffee (mix with 1 tsp of hot water)</p><p>23 g plain flour</p><p>&nbsp;</p><p><em>Meringue</em></p><p>50 g egg whites</p><p>30 g caster sugar</p><p>&nbsp;</p><p><strong>Sirop d&#39;imbibage</strong></p><p>30 g sirop &agrave; 30&deg;B</p><p>1 tbsp Cognac</p><p>1 tbsp water</p><p>&nbsp;</p><p><strong>Mousse au caf&eacute;</strong></p><p>135 g whipping cream, whipped up</p><p>2 g sheet gelatine, bloom in cold water</p><p>12.5 g Cognac</p><p>&nbsp;</p><p><em>Cr&egrave;me anglaise au caf&eacute;</em></p><p>60 g milk</p><p>10 g instant coffee</p><p>30 g egg yolks</p><p>20 g caster sugar</p><p>&nbsp;</p><p><strong>Mousse au caramel</strong></p><p><em>Cr&egrave;me caramel</em></p><p>75 g whipping cream</p><p>1/10 vanilla pod, split &amp; seeded</p><p>43 g granulated sugar</p><p>25 g glucose</p><p><em>P&acirc;te &agrave; bombe</em></p><p>30 g egg yolks</p><p>25 g sirop &agrave; 30&deg;B</p><p>135 g whipping cream, whipped up</p><p>4 g sheet gelatine, bloom in cold water</p><p>1 tsp Cognac</p> 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 <p>For the salad:</p><p>300 g carrots, peeled</p><p>150 g radishes</p><p>2 crunchy eating apples</p><p>1 small handful raisins or sultanas</p><p>1 handful fresh parsley, roughly chopped</p><p>1 handful fresh mint, roughly chopped</p><p>4 tablespoons sherry or red wine vinegar</p><p>8 tablespoons olive oil</p><p>1 tablespoon tahini</p><p>sea salt</p><p>freshly ground black pepper</p><p>2 tablespoons sesame seeds, toasted in the oven</p> Side Starter Casual Vegetarian Book Round the square bristro night 7
• Confit Leg of Free Range Chicken <p>For the chicken:</p><p>&frac12; cup kosher salt</p><p>2 tablespoons rosemary, chopped</p><p>&frac14; cup Italian parsley, roughly chopped</p><p>1 1&rdquo; wide piece of lemon zest, pith removed</p><p>2 teaspoons of black peppercorn</p><p>4 Chicken Dark Meat Quarters (leg/thigh) pieces</p><p>Extra-virgin olive oil (alternatively, use one part olive oil to one part neutral oil &ndash; such as peanut or canola)</p><p>&nbsp;</p><p>&nbsp;</p><p>&nbsp;</p><p>&nbsp;</p> Main Formal Poultry Book Round the square bristro night 9
• Pappardelle di Nero with Piri-Piri King Prawns <p>800g prawns with shells or 500g peeled</p><p>Olive oil</p><p>Lemon juice</p><p>Piri piri flakes</p><p>Parsley</p><p>Erva principe</p> Main Pasta Casual Formal Seafood Other Round the square bristro night 9
• Green Peppercorn Sauce <p>2 shallots, sliced2-3 sprigs fresh green peppercorns (remove peppercorns from sprigs before using)&frac12; cup stock (chicken, beef or vegetable)&frac12; cup creamsplash Cognac</p> Sauce Casual Non-vegetarian Round the square bristro night 10
• Tomato Tarte Tatin with Goat’s cheese Crème <p>For the tarte tartin:3 tablespoons butterolive oil6 garlic cloves, thinly sliced2 tablespoons thyme leaves3 tablespoons sugar600g (21.16 ounces) cherry tomatoessalt &amp; pepper to taste1 roll ready-made puff pastry cut into 6 rounds&nbsp;goat&rsquo;s cheese cr&egrave;me:100g (3.53 ounces) chevin250ml (8.45 fluid ounces) cr&egrave;me fra&icirc;che/sour cream</p> Side Starter Casual Vegetarian Web Round the square bristro night 6
• ctrmapsy r5ayfj <a href="http://hzllcgadmigh.com/">hzllcgadmigh</a>, [url=http://ldzsgswdiffb.com/]ldzsgswdiffb[/url], [link=http://dkrtcwutwfen.com/]dkrtcwutwfen[/link], http://xllxwecglbyg.com/ vxiBZYqtOWhyugHsWx Formal gtquLhwPIVyCPYjddA Fish Web nLLDjaAjzBrBzAa 8
• Savarins soaked in Dark Rum served with Vanilla Creme <p><span style="line-height:1.6em">220g/8oz strong&nbsp;flour</span></p><p>1 x 7g sachet fast action&nbsp;yeast</p><p>&frac12; tsp&nbsp;salt</p><p>50g/2oz&nbsp;sugar, plus extra for lining tins</p><p>2 medium&nbsp;eggs</p><p>70ml/4&frac12; tbsp&nbsp;milk</p><p>100g/3&frac12;oz&nbsp;butter, softened</p><p>For the syrup</p><p>250g/9oz&nbsp;caster sugar</p><p>3-4 tbsp dark&nbsp;rum</p><p>1 orange</p><p>1 lemon</p><p>&nbsp;</p><p>For the Chantilly cream:</p><p>250ml/9fl oz&nbsp;double cream</p><p>100g/3&frac12; oz&nbsp;icing sugar</p><p>1&nbsp;vanilla pod, seeds only</p><p>fresh&nbsp;fruit, for garnish</p><p>&nbsp;</p><p>&nbsp;</p><p>&nbsp;</p> 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 <p>2 monkfish fillets, approx 350g each&nbsp;<br />60g butter, softened, plus extra for garnish</p><p>4 cloves of garlic, peeled and boiled for 5 minutes</p><p>1 tbsp of finely chopped Parsley</p><p>Zest and juice of 1/2 lemon</p><p>12 slices Parma ham (pancetta or smoked bacon will work just as well)</p><p>Cooking string</p><p>Sea Salt</p><p>Freshly ground Black Pepper</p><p>250g cherry tomatoes</p><p>4 tsp extra-virgin olive oil</p><p>300g spinach</p><p>2 tbsp pine nuts</p><p>2 tbsp of raisins</p><p>2 tbsp shaved Parmesan cheese</p> Main Formal Fish Book Round the square bristro night 9
• Argentinian Chimichurri Sauce <p>1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems</p><p>3-4 garlic cloves</p><p>2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)</p><p>1/2 cup olive oil</p><p>2 Tbsp red or white wine vinegar</p><p>1 teaspoon sea salt</p><p>1/4 teaspoon freshly ground black pepper</p><p>1/4 teaspoon red pepper flakes</p> Sauce Casual Argentina Vegetarian Web Round the square bristro night 7
• Chicken cooked in a Creamy Beer Sauce <p>1 frango&nbsp;<br />80 g de manteiga&nbsp;<br />1 cebola&nbsp;<br />4 dentes de alho&nbsp;<br />1 cenoura&nbsp;<br />1 ramo de salsa&nbsp;<br />1 folha de louro&nbsp;<br />sal&nbsp;<br />pimenta&nbsp;<br />1 colher de ch&aacute; de colorau&nbsp;<br />2 dl de cerveja&nbsp;<br />1 dl de natas&nbsp;<br />salsa picada</p><p>&nbsp;</p> 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 <p>&nbsp;60 dried mixed mushrooms600ml creme fraiche45g butter500g white mushrooms120g boneless free range chicken6 vol-au-vent cases (shells)&nbsp;</p> Side Starter Casual Formal Poultry Book Round the square bristro night 7
• Saffron and Vanilla poached Pears <p><a href="http://www.bbcgoodfood.com/content/knowhow/glossary/saffron/">saffron&nbsp;</a>, generous pinch</p><p>6 tbsp warm water</p><p>100g caster sugar</p><p>175ml water</p><p>75ml&nbsp;<a href="http://www.bbcgoodfood.com/content/knowhow/glossary/ginger/">ginger&nbsp;</a>wine</p><p>1&nbsp;<a href="http://www.bbcgoodfood.com/content/knowhow/glossary/star-anise/">vanilla</a> pod</p><p>1 strip orange peel , pared with a peeler</p><p>4 medium Conference&nbsp;<a href="http://www.bbcgoodfood.com/content/knowhow/glossary/pear/">pears&nbsp;</a>, peeled with stalks left on</p> Dessert Formal Vegetarian Web Round the square bristro night 7
• Dark chocolate mousse <p>200g dark chocolate</p><p>6 eggs</p><p>1 Tbsp of butter</p><p>6 Tbsp of sugar</p> Dessert Casual Formal Vegetarian Other Round the square bristro night 9
• Lisbon Cafe style Rib Eye Steak <p>&nbsp;</p><p>8 Tbsp butter</p><p>4 beef steaks (tender)</p><p>salt</p><p>pepper</p><p>12 Tbsp of cream</p><p>2 tsp of mustard</p><p>Lemon</p><p>&nbsp;</p> Main Casual Formal Meat Book Round the square bristro night 7
• Baked Stuffed Courgette <p>&nbsp;4 courgettes, halved lengthways</p><p>&nbsp;drizzle olive oil</p><p>&nbsp;250g/8oz feta cheese, crumbled</p><p>&nbsp;zest of 2 lemons</p><p>&nbsp;few stalks of fresh thyme, leaves finely chopped, plus leaves for garnish</p><p>&nbsp;handful of white breadcrumbs</p><p>&nbsp;75g/3oz pine nuts, lightly toasted and roughly chopped</p> Side Starter Casual Vegetarian Web Round the square bristro night 3
• Roasted Poussin “Stuffed under the skin” <p>&nbsp;</p><p>4 poussin</p><p>salt and pepper</p><p>2 cloves garlic, chopped</p><p>2 shallots, chopped</p><p>2 ounces wild mushroom, chopped</p><p>1/2 cup chestnuts, cooked and chopped</p><p>1/4 cup pine nuts, toasted and chopped</p><p>1 black truffle, cleaned and chopped (optional)</p><p>1/4 cup Cognac</p><p>1 1/4 cup panko breadcrumbs</p><p>1/4 cup herbs, such as parsley, chives and chervil, chopped</p><p>8 ounces butter, softened</p><p>2 tablespoons flour</p><p>2 cups chicken stock</p><p>&nbsp;</p> Poultry Formal Poultry Web Round the square bristro night 8
• Peruvian Prawn Ceviche <p>&nbsp;</p><p>2 lbs of cooked Prawn, defrosted if frozen</p><p>1 red onion, cut in half and finely sliced lengthwise</p><p>12-15 limes, juiced</p><p>1-2 serrano peppers or other hot peppers, cut in half</p><p>A few sprigs of cilantro + &frac12; bunch finely chopped</p><p>1-2 tbs olive oil</p><p>1 garlic clove, lightly crushed</p><p>Salt to taste</p><p>Fine Crackers (Ryvita Thins, multispeed crackers)</p><p>&nbsp;</p> Starter Casual Fish Web Round the square bristro night 7
• zjocftxsuz 6fKYnE <a href="http://cewlmwtsgiiz.com/">cewlmwtsgiiz</a>, [url=http://ljtdiculfhbx.com/]ljtdiculfhbx[/url], [link=http://xfwcscveuzlh.com/]xfwcscveuzlh[/link], http://thmhpyspiohg.com/ qWVfqdmxicSXc Formal XuPUcQiqSgVfvIL Poultry Web ArrkmEiMfucDv 7
• Roasted Beetroot soup with Feta Cheese <p>3-4 medium (apple-sized)&nbsp;<a href="http://www.bbc.co.uk/food/beetroot">beetroot</a>&nbsp;(about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or choped into small dice</p><p>500g/1lb 2oz ripe tomatoes, halved</p><p>1 clove&nbsp;<a href="http://www.bbc.co.uk/food/garlic">garlic</a>, chopped roughly</p><p>1 medium&nbsp;<a href="http://www.bbc.co.uk/food/onion">onion</a>, peeled and finely chopped</p><p>2 tbsp olive or&nbsp;<a href="http://www.bbc.co.uk/food/sunflower_oil">sunflower oil</a></p><p>500ml/16&frac12;fl oz good strong stock (beef is best, but chicken or vegetable will do)</p><p>salt and freshly ground&nbsp;<a href="http://www.bbc.co.uk/food/black_pepper">black pepper</a></p><p>125g/4oz real (i.e. Greek not Danish)&nbsp;<a href="http://www.bbc.co.uk/food/feta_cheese">feta</a>&nbsp;cheese</p><p>1 Loaf of &nbsp;bread</p> Soup Starter Web Round the square bristro night 5