Tom Kerridge's Best Ever Dishes
Format: PDF / Kindle (mobi) / ePub
'Every day I try to make each dish as good as it can be: my personal best ever. I like getting the balance of taste and texture just right, using familiar ingredients and creating big, intense flavours. Now, I hope you'll use my recipes to make some best ever dishes of your own.' Tom Kerridge
As the most down-to-earth but high-flying chef on the food scene, Tom Kerridge has become known for his big flavours and beautifully crafted yet accessible food. And with more than 100 of his favourite recipes, Best Ever Dishes brings this spectacular cooking to the home kitchen.
Tom starts with classics we all love such as tomato soup, chicken Kiev and rice pudding (plus a few new ideas of his own), then refines and elevates them to the best version that he has ever tasted. Give the Kerridge twist to a simple lasagne, and you'll discover that every mouthful is a taste explosion. Put a special spin on a chocolate tart, and you'll transform it into an exceptional, melt-in-the-mouth pud of the gods. With stunning photography by Cristian Barnett, this book really will change the way you cook.
good brown bread, roughly torn 100g butter Handful of parsley, tough stems discarded, finely chopped 3 tablespoons small capers, drained Salt and freshly ground black pepper ..... Preheat the oven to 150°C/Gas Mark 2. ..... Lay a length of tin foil on a large baking tray. Drizzle generously with olive oil. Place the garlic on the foil with the onions. Add the whole lemons and the thyme. Season and drizzle over another generous amount of olive oil. Place a sheet of tin foil over the top
crisp pancetta in the baked potato skins, then spoon the lettuce mixture on top. Cover each one with some chopped celery leaves and chives and a dusting of paprika, if you like. Smoked haddock with beetroot slaw > Smoked haddock with beetroot slaw This is a combination of smoky fish, crunchy vegetables, soured cream and a nice little boozy punch from the vodka. Altogether it’s a great dish full of tempting, contrasting colours and textures. SERVES 4 150ml white wine 150ml water 1 teaspoon
dissolves. Pour in the caramel along with a pinch of salt and stir well. Remove from the heat and cool. ..... Put the dried sour cherries in a bowl and shake over the caster sugar and lemon zest. Bring the cherry brandy and lemon juice to the boil in a small saucepan then pour the liquid into the bowl so the cherries can absorb the liquid and soften. When cooled, drain the cherries and discard the liquid. ..... Take the tart base from the fridge, pour in the caramel and spread it evenly. Put
that any fat will set and can be removed. ..... After you remove the fat, place the liquid over a medium heat and leave it to bubble, uncovered, for about 25 minutes until it reduces to a sauce consistency. Season with salt and black pepper. ..... The sauce can be kept in the fridge for 3 days, or you can measure it out into 200ml freezer bags and freeze until needed – it will last for up to 3 months. Curry powder MAKES ABOUT 120G 2 tablespoons ground chilli 2 tablespoons ground ginger 2
Add the garlic sausage, caster sugar and caraway seeds, stir and add the wine and vinegar. Tip in the sliced cabbage. Bring to the boil, stir and simmer until the liquid has evaporated, being careful not to let the mixture catch on the bottom. Remove from the heat, cool at room temperature, then chill in the fridge. ..... Cut the tough middle stalks from the reserved outer cabbage leaves, then cut the leaves in half. Bring a pan of salted water to the boil and have a bowl of iced water ready