My Kitchen. James MartinЧитать онлайн книгу.

      Table of Contents

       Cover Page

       Title Page

Introduction

Spring

Spring onion potato cakes with fried duck eggs

Cream of Jerusalem artichoke soup with bacon

Frisée, radish and orange salad

Bibb lettuce salad with radishes

Montgomery cheese balls with rosemary

Seared sea bass with blood orange and spring onion salad

Dill-marinated salmon with lime and rhubarb salad

Grilled halibut with champ and lemon caper butter

Mackerel with caramelised radishes

Cod with clams, curly kale and wild garlic

Trout with green beans and almonds

Wok-fried chicken with ginger, chilli and wild garlic

Sautéed chicken livers and mushrooms on toast

Rack of lamb with vegetable broth

Lamb, mint and Little Gem salad

Côte de boeuf with watercress and black beer mustard

Black beer mustard

Juniper-pickled cucumbers

Sliced Yorkshire ham with poached leeks and spring onions

Scotch eggs with curried salad cream

Pressed ham terrine

Rhubarb and ginger syllabub

Orange cheesecake with roasted rhubarb

Crème caramel with strawberries

       Pancakes with pistachio gremolata

       Baked Alaska with elderflower meringue

       Elderflower fritters with maple syrup

       Elderflower and lemon cordial

       Summer

       Pea soup with Little Gem and marjoram

       Sweetcorn soup with crab and basil cream

       Deep-fried tomato fritters with red onion salad

       Tomato, basil and mozzarella pizzas

       Slow-roasted tomatoes with Worcestershire sauce

       Soused herrings with red chilli and chive cream

       Smoked haddock, globe artichoke and lemon risotto

       Scallop and squid salad with fennel and rocket

       Spicy crab linguini

       Grilled sardines with panzanella

       Classic chicken chasseur

       Sticky chicken wings

       Cold chicken breast with warm red onion and grape salad

       Chicken with peach and watercress

       Beef and fennel koftas

       Lemon and rosemary lamb with tahini aubergines

       Marinated loin of lamb with warm figs, coriander and honey

       Potted salt beef with gherkins

       Spatchcock duck with spicy tamarind glaze

       Chargrilled rabbit loin with sweetcorn and chilli relish