An English Vineyard Cookbook
Guild of Master Craftsman Publications Ltd (Verlag)
978-1-78494-685-2 (ISBN)
Our Vineyards are a rich and plentiful resource which, when cultivated and harvested sustainably, can provide an abundance of incredible flavours to suit any dish for any season. Guided through the culinary expertise of renowned London chef Peter Gladwin, readers will be able to do just that as they are shown how to use the best-sourced ingredients and learn about what wines complement each dish best to guarantee a delight to any palate.
Whether it’s weeknight dinners or celebratory weekend feasts, with this comprehensive cookbook readers will be able to create and try a range of recipes at home using organic products sourced across the UK. Featuring plenty of seasonal dishes to choose from, readers of all skill levels will be able to enjoy creating dishes with clear instructions and beautiful photography that showcases the amazing culinary creations that can made.
Peter Gladwin is a prominent chef in the City of London, at the forefront of glamorous entertaining. Peter’s achievements within the hospitality industry have grown throughout his career: he runs one of London’s most successful catering companies, Party Ingredients; two acclaimed restaurant groups; a wine import business; and produces fine English wines and pure-bred livestock from his farm in West Sussex. He has also authored three previous cookbooks.
Introduction 6
SPRING 10
March 18
March Salad: Beetroot, Goat's Milk Curds & Wild Garlic Pesto Salad 20
Scallop Caroaccio with Beetroot Purée Crème Fraiche & Lemon Verbena 23
Smoked Haddock & New Season Leek Gougère 24
Wild Garlic Pesto 26
Selsey Crab & Wild Garlic Linguini 27
Wood Pigeon Breasts with Pickled Walnuts 29
Shed Chorizo 30
Rhubarb & Hazelnut Crumble 33
Almond Polenta Cake with Rosemary Syrup 34
April 36
Salmon Trout Gravadlax 38
April Salad: Tenderstem Broccoli, Dandelion, Radish, Spring Onion, Toasted Hazelnuts & Asian Dressing 41
Chargrilled Cuttlefish, Roasted Peppers, Black Ink Sauce 42
English Calf's Liver with Pickled Cucumber, Crispy Bacon & Spring Greens 45
Spring Onion, Baby Carrot & Mushroom Orzo Risotto 46
Stuffed Rabbit Saddle, Three-cornered Leek & Pickled Beetroot Onions 48
St George's Custard Tart 51
Faster Simnel Cake 52
May 54
Roasted Asparagus, Poached Egg & Savoury Granola 56
Sea Bream Tartare Tomato Cucumber & Wasabi 59
May Salad: Wild Fennel, Purple Cauliflower, Asparagus & Quail Eggs 60
Baked Sea Bass, Purple Cauliflower, Samphire & Cockles 63
Lamb Rump with Merguez & Rose Petals 64
Buttermilk Quail with Peas & Lovage 66
Carrot and Caraway Houmous 67
Lemon Verbena Boodle with Thyme Shortbread 69
Dark Chocolate & Granola Tiffin 70
SUMMER 72
June 80
Chilled Pea & Mint Velvet with Smoked Salmon 82
Chargrilled Courgettes with Giant Couscous, Red Onion & Marigold 85
Elderflower Champagne 86
June Salad: Kohlrabi, Goat's Cheese & Broad Beans 87
King's Scallops, Crispy Bacon, Pea & Elderflower 88
Pork Schnitzel, Fennel, Apricot & Marjoram 91
Lamb Sweetbreads & Cutlets with Morels 92
Berroffee Pie 95
Wild Strawberry & Elderflower Posset 96
July 98
July Salad: Heritage Carrots, Thyme, Honey & Almonds 101
Spicy Crab Paté 102
Baked Field Mushrooms, Brighton Blue & Redcurrants 103
There's Nothing like a Good Beef Burger with Tomato Relish 104
Cold Duck Breast, Tarragon, Berries & Rocket 107
Wood-Fire Roasted Red Snapper 108
Pegch Meba Homemade Vanilla Ice Cream & Nutty Wild 111
Cherry Clafoutis 112
August 114
Giant Puffball with Soggy Bread & Tomato Salad 116
Tomato Gazpacho 118
Cucumber & Chilli Chicken Salad 119
Barbecued Lamb's Kidneys, Fresh Mint Jelly 121
Poached Salmon with Watercress Vichyssoise 122
August Salad: Heritage Tomatoes, Burrata, Apple Marigold & Balsamic Pearls 125
Moorland Grouse with Elderberries, Tarragon & Mushrooms 126
Mulberry Pavlova 129
Bramble, Elderberry & Red Clover Fool 130
AUTUMN 132
September 140
Tempura Marrow with Sweet Chilli 142
Seashore Soup 143
September Salad: Mixed Garden Beans, Butternut & Seeds with Oat Milk Yoghurt Dressing 145
Monkfish & Chard "En Crouie' 146
Onion Squash Gnocchi, Spinach & Chanterelles 149
Chargrilled Pork Tenderloin, Cox's Apples & Sage 150
Spatchcocked Barbecued Chicken with Bramble & Apple Salsa 153
Pear & Blackberry Cobbler 154
Apple & Plum Frangipane Slice 156
October 158
Pumpkin Scones, Whipped Goat's Cheese & Damsons 160
October Salad: Last of the Summer Leaves & Beetroot Falafel 163
Harvest Sausage Rolls 164
Cox's Apple & Rosehip Chutney 165
Stuffed Aubergine, Cauliflower, Raisin & Almond 166
Rec Gurnard with Butternut Risotto 169
Braised Venison with Grapes, Chestnuts & Red Wine 170
Olivia's Sloe Gin Chocolate Truffles 173
Treacle & Quince Tart 174
November 176
Medlar Jelly 178
Wild Mushroom & Hazelnut Cheese Soufflé 181
Leek Hearts, Sour Cream, Sunflower Seeds & Truffle 182
November Salad: Root Vegetables with Pheasant Comice Pear & Walnuts 183
Fallow Deer Loin, Hispi Red Cabbage, Honey, Seed & Mint Gastrique 185
Partridge Saltimbocca 186
Pollock En Papillote 187
Grandmother's Mincemeat & Baked Apples 188
Poor Knights of Windsor with Port Chantilly 190
WINTER 192
December 200
Potted Goose with Orange, Cranberry & Chestnuts 203
December Salad: Brussels Sprouts, Apple, Mature Cheddar & Candied Walnuts 204
Pan-Roasted Cauliflower Steak, Cranberry, Walnut & Lovage Salsa 207
Smoked Mackerel Croquettes, Pickled Winter Salad, Horseradish Cream 208
Christmas Gammon with Stem Ginger, Star Anise & Chargrilled Clementine 211
Venison Wellington, Horseradish Emulsion 212
Fir Cone Chocolate Ganache, Douglas Fir Cream & Caramelized Cranberries 215
Yuletide Strudel: Apple, Mincemeat, Walnuts & Cranberries 216
January 218
January Salad: Celeriac, Kalettes, Pink Grapetruit & Caesar Dressing 221
Game Poacher's Soup with Wild Herb Dumplings 222
Bridget's Raw Citrus Marmalade 223
Beetroot & Goat's Cheese Tarte Tatin 224
River Trout, Capers, Fennel Tops & Caviar 227
Spiced Hogget, Golden Raisins, Pistachio and Pomegranate 228
Slow-Cooked Beef with Mustard Croutes 230
Fruit & Nut Loaf with Mature Cheddar 231
Trinitv Burnt Cream 232
February 234
Pancakes Galore 236
Jerusalem Artichoke Shells 237
Baked Cod, Dulse Seaweed Tapenade, Parsnip Purée 239
February Salad: Red Rice, Carrot, Beetroot & Wild Leaves, Tahini Emulsion 240
Celeriac, Wild Mushroom & Lentil 'Lasagne" 243
Suffolk Hare & Ale Bonbons 244
Steak & Oyster Pie 247
Toffee Ginger Pudding, Rhubarb & Orange 248
Espresso Mocha Cheesecake 251
About the author 252
Index 254
Acknowledgements/ conversion chart 256
| Erscheinungsdatum | 21.08.2024 |
|---|---|
| Zusatzinfo | 10 Illustrations, color; 150 Halftones, color |
| Sprache | englisch |
| Maße | 195 x 248 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Getränke | |
| ISBN-10 | 1-78494-685-0 / 1784946850 |
| ISBN-13 | 978-1-78494-685-2 / 9781784946852 |
| Zustand | Neuware |
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