New Classics. Marcus Wareing

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СКАЧАТЬ CELERIAC, THYME AND HAZELNUT RISOTTO

VEGETABLE STOCK

AUBERGINE PARMIGIANA

SUMMER VEGETABLE LASAGNE

ROASTED RED PEPPER, ROCKET, CASHEW AND FETA FLATBREADS

FROM THE FARM

ROAST CHICKEN, SEMI-DRIED TOMATO, GRILLED GEM LETTUCE AND BASIL SALAD

GREEN BEAN, CRISPY BACON, SHALLOT AND ONION SEED SALAD

       CHICKEN, BARLEY AND THYME SOUP

       BACON AND SWEET POTATO SOUP WITH ALMOND BUTTER

       BUTTER-POACHED CHICKEN WITH PEAS, BROAD BEANS AND GOATS’ CURD

       CHICKEN LIVER PÂTÉ WITH GINGER AND LAPSANG SOUCHONG JELLY

       BRINING

       MEAT BRINE

       ROSEMARY ROAST CHICKEN WITH BAKED FENNEL AND POTATOES

       HANGER STEAK WITH SAUCE GRIBICHE AND CONFIT EGG YOLK

       COQ AU VIN

       CHICKEN STOCK

       MISO-GLAZED CHICKEN THIGHS WITH STICKY RICE AND SESAME GREENS

       CHICKEN, MUSTARD AND SPINACH COBBLER

       CHICKEN, CASHEW AND BEANSPROUT STIR-FRY

       CHICKEN TIKKA MASALA

       CRISPY CHICKEN THIGHS WITH PEANUT AND COCONUT SAUCE AND PICKLED LETTUCE

       CHICKEN WELLINGTONS WITH MUSTARD SAUCE

       ROAST POUSSIN WITH MUSHROOMS, SWEETCORN AND TARRAGON

       DUCK WITH TAMARIND SAUCE, CASHEW BUTTER, FREEKEH AND PICKLED PLUMS

       CRISPY DUCK SALAD WITH PINK GRAPEFRUIT, CASHEW AND CORIANDER

       PORK CHOPS WITH SALSA VERDE AND WHITE BEANS

       PORK AND CHORIZO BURGERS

       PORK FILLET WITH PINE-NUT CRUMB AND CHARRED CABBAGE

       CUMBERLAND SAUSAGE, ONION AND POTATO PIE

       MACARONI CHEESE WITH BACON JAM

       SLOW-COOKED PORK BELLY WITH BURNT PEAR AND NUTMEG

       SPICED PORK AND PRAWN BROTH WITH SLOW-COOKED PORK BELLY

       SMOKY PORK RIBS WITH BOURBON AND APPLE GLAZE

       PORK SCHNITZEL WITH ’NDUJA AIOLI

       SPICED LAMB KOFTA WITH BANANA CHUTNEY

       WARM LAMB NECK AND MINTED PEA BAGUETTE

       HARISSA-MARINATED LAMB WITH MINT CHUTNEY, PISTACHIOS AND YOGHURT DRESSING

       LAMB CHOPS WITH ASPARAGUS, PARMESAN SAUCE AND MARJORAM

       LAMB STEW WITH TARRAGON DUMPLINGS

       LAMB RUMP WITH POLENTA AND ARTICHOKE SALAD

       SAFFRON-BRAISED LAMB SHANKS

       SLOW-COOKED LEG OF LAMB WITH GREEN OLIVE SALSA AND SPICED LEMON

       SALT-BAKED SHOULDER OF LAMB

       FLASH-FRIED SIRLOIN STEAK AND BROCCOLI WITH SESAME AND CHILLI DRESSING

       BRESAOLA, BLUE CHEESE AND HONEY PIZZA

       BEEF BOURGUIGNON

       BEEF STOCK

       HERB AND MOZZARELLA MEATBALL BAKE

       BEEF AND ALE PIE WITH CHORIZO

       RIB OF BEEF WITH RED WINE SAUCE, BONE MARROW AND YORKSHIRE PUDDINGS

       LOIN OF VENISON WITH CREAMED SPROUTS AND JUNIPER SAUCE

       FROM THE SEA

       PRAWN, SUGAR SNAP, KALE, PEANUT AND CORIANDER SALAD

       CRAB WITH CHILLED TOMATO SOUP, LEMON AND PICKLED CUCUMBER

       FISH SOUP WITH SEA BASS, MACKEREL AND PRAWNS

       GRAVADLAX WITH GRAPEFRUIT AND CORIANDER

       BROWN SHRIMPS, BROAD BEANS, FENNEL AND LEMON BRUSCHETTA

       TUNA CRUDO WITH MISO, APPLE, LIME AND SAMPHIRE

       GRILLED SCALLOPS WITH GREEN CHILLI AND CORIANDER SALSA, PEACH AND BUTTERMILK

       PRAWN FRENCH TOAST

       HOT SMOKING

       SMOKE MIX

       ROSEMARY SMOKED MACKEREL WITH BAKED LEMON JAM, FENNEL AND CRÈME FRAÎCHE

       HOT SMOKED SALMON EGGS BENEDICT

       FISH TACOS

       SEARED TUNA WITH LYONNAISE ONIONS, PINE NUTS AND PICKLED CARROTS

       COD GOUJONS WITH PARMESAN CRUMB AND TARTARE SAUCE

       ROAST HALIBUT WITH MUSHROOM VELOUTÉ AND THYME PESTO

       SEAFOOD GRATIN WITH TOMATO AND BASIL

       FISH STOCK

       SZECHUAN-SPICED SEA BREAM WITH RADISH SLAW

       PAN-FRIED POLLOCK WITH CAPERS, ARTICHOKES AND BROWN BUTTER

       BAKED SEA BASS WITH SESAME AND LEMON GRASS

       СКАЧАТЬ