Beyond Nose to Tail: A Kind of British Cooking: Part II
Fergus Henderson, Justin Piers Gellatly
Format: PDF / Kindle (mobi) / ePub
Title note: Also sub-titled as Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook
Publish Year note: First published in October 2nd, 2007
Written in the same entertaining and accessible voice that made Nose to Tail Eating a certified foodie classic, this beautiful new collection of recipes by Fergus Henderson teaches you everything you'll ever need to know to prepare even more mouthwatering offal classics, from pork scratching, fennel and ox tongue soup, and pressed pig's ear to sourdough loaves and lardy cakes, chocolate baked Alaska, burnt sheep's milk yogurt, and goat's curd cheesecake, among others.
While taking you through more than a hundred simple, easy-to-follow recipes, Henderson explains why nearly every part of every animal we eat is a delicious treat waiting for the hands of a patient cook to prepare it.
From the proprietor of St. John Restaurant, which won the 2001 Moët & Chandon Restaurant Award, comes this fascinating, cutting-edge guide to preparing carnivorous dishes.
so be sure to allow a little room between each one. Dust with cocoa powder, cover loosely with cling film and prove in a warm place for 2 hours. Bake in an oven preheated to 200°C/Gas Mark 6 for 15 minutes, until the buns are golden brown.Serve immediately from the oven. Watch out, the filling will be like molten lava. Blow blow. LITTLE PRUNE BUNS Makes a dozen Make these as for the chocolate version (see page 109), replacing the chocolate with 12 prunes and brushing the tops with beaten
damsons.Cover with foil and bake at 160°C/Gas Mark 3.) Let the damsons cool and then leave in the fridge for 2 days; this seems a long time but it produces a really well-flavoured juice. After 2 days, strain the juice from the damsons, set the damsons aside and measure the juice; you should have about 600ml, for which you will need 3 gelatine leaves. Soak the gelatine leaves in cold water for about 8 minutes. Meanwhile, heat 300ml of the damson juice until hot. Squeeze the water out of the
gelatine leaves, add them to the hot damson juice and whisk until dissolved. Then whisk into the rest of the juice and pour through a fine sieve into a jelly mould. Leave in the fridge overnight to set. Serve with some of the poached damsons, plus whipped cream and Madeleines (see page 116). POACHED DAMSONS: THEIR POSSIBILITIES Hot with vanilla ice cream Crumbles Tarts Yoghurt and granola Fool Ripple ice cream APPLE AND CALVADOS TRIFLE To serve six to eight Gone are the
the mixture through a fine sieve and pour into 6 ramekins or china moulds. Place them in a roasting tin and pour in enough boiling water to come half way up the sides of the dishes. Place the tray in an oven preheated to 160°C/Gas Mark 3 and bake for 30-45 minutes, until the custards are set around the sides and still wobble a little in the middle. You must take them out of the oven with the wobble, as the residual heat will finish the cooking. Take the ramekins out of the roasting tin and let
with double cream. ICE CREAM VANILLA ICE CREAM Makes 1 litre 2 vanilla pods 375ml full-fat milk 450ml double cream 5 large egg yolks 150g caster sugar Where would we be without it? Slit the vanilla pods open lengthways and scrape out the seeds. Put the seeds and pods in a heavy-based saucepan with the milk and cream and bring slowly to the boil to infuse the vanilla. Meanwhile, place the egg yolks and sugar in a large bowl and whisk together for a couple of minutes. Pour the