New Classics. Marcus Wareing

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СКАЧАТЬ WITH BEETROOT AIOLI AND WATERCRESS SALAD

       SALT-AND-PEPPER PLAICE WITH KIMCHI

       ROASTED POLLOCK WITH MISO BUTTER, NORI AND BOULANGÈRE POTATOES

       HOT SMOKED SALMON, ORZO, CRÈME FRAÎCHE AND DILL SALAD

       MOULES MARINIÈRE

       CHARGRILLED SQUID WITH COURGETTES, WHITE BEANS AND LEMON DRESSING

       LOBSTER WITH YUZU EMULSION, SAFFRON SPÄETZLE AND FRESH PEAS

       FROM THE STORECUPBOARD

       APRICOT, ALMOND AND EARL GREY TART

       DARK CHOCOLATE ORANGE TARTS WITH NEGRONI CREAM

       BROWN SUGAR TART

       POACHED PEACHES WITH OAT CRUMB AND RICOTTA

       FIG AND GINGER CHEESECAKE

       STRAWBERRIES, SMOKED MASCARPONE AND SHORTBREAD

       RHUBARB BAKLAVA WITH BURNT HONEY

       STONE FRUIT SALAD WITH CHAMOMILE AND LIME GRANITA

       GOOSEBERRY POSSET WITH ROSEMARY AND ALMOND CAKES

       MINT CHOCOLATE CHIP ICE CREAM

       BROWN BREAD ICE CREAM

       MANGO, PASSION FRUIT AND MINT PAVLOVA

       RHUBARB AND ROSE TRIFLE

       RASPBERRY AND ROSE PASTRIES

       ESPRESSO AND CHOCOLATE BAKED ALASKA

       PLUM CLAFOUTIS

       FREEFORM SPICED APPLE PIE

       BAKED HONEYCOMB PUDDINGS

       PINEAPPLE UPSIDE-DOWN CAKES WITH RUM CREAM

       CARAMELISING

       BANANA AND COCONUT CAKE WITH CARAMELISED BANANA COCONUT ICE CREAM

       WARM SPICED COURGETTE CAKE WITH ANISE CARAMEL

       DATE AND ORANGE BLOSSOM BRIOCHE

       CARAMELISED ONION, ROSEMARY AND PARMESAN BAPS

       SAFFRON AND POTATO BREAD

       FERMENTED BARLEY AND ALE BREAD

       GLUTEN-FREE PUMPKIN-SEED BREAD

       MARMITE, ONION AND CHEDDAR BREAD

       BLUE CHEESE STRAWS

       COURGETTE, TARRAGON AND CHEESE SCONES

       VIENNESE WHIRLS

       ECCLES CAKES

       BOURBON AND PECAN CREAMS

       OAT, MACADAMIA AND APRICOT COOKIES

       BUTTERMILK AND GOLDEN SYRUP SCONES

       TOASTED ALMOND MERINGUES

       SALTED CARAMEL AND MILK CHOCOLATE POPCORN BARS

       MILLIONAIRE’S SHORTBREAD

       LEMON MERINGUE SLICE

       RHUBARB AND CUSTARD DOUGHNUTS

       PRUNE AND WALNUT SLICE

       CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE

       ESPRESSO, WHITE CHOCOLATE AND WALNUT CAKE

       PINK GRAPEFRUIT SPONGE

       PEAR, ALMOND AND ROSEMARY CAKE

       CONVERSION CHARTS

       LIST OF SEARCHABLE TERMS

       ACKNOWLEDGEMENTS

       MORE FROM MARCUS WAREING

       ABOUT THE PUBLISHER

NOTES ON INGREDIENTS

      Unless otherwise stated:

      Use large free-range eggs

      Use whole milk (but semi-skimmed can be substituted, if you like)

      Use unsalted butter

      Use standard plain flour

      Use fresh herbs (1 bunch = 25g)

      Use medium-sized fruit and vegetables

INTRODUCTION

      What does the phrase ‘new classic’ mean when discussing food? To me, when talking of a ‘classic’ in cookery, I think of tradition, dishes that are tried and tested, or that represent a time or place, and have stood the test of time. The notion of a ‘new classic’ accepts that a shift has taken place, whether in taste, produce or technique, which means a new twist can be put on that dish. I want to share these recipes with you, to introduce you to new flavour combinations and cookery methods that you may not have used before. I also want to reveal my favourite dishes that are in the process of becoming classics – brilliant dishes that will become time-honoured themselves.

      The ‘classics’ were exactly what I learnt at college in the 1980s. Dishes such as lobster Thermidor, sole bonne femme, béarnaise, lemon meringue pie, millefeuille, éclairs, croissants – the list goes on and on. The techniques involved in these recipes, such as emulsifying, braising, sauce-making and pastry skills, were the cornerstones of my training. Most of you will be familiar with a number of these dishes and would deem them as ‘classics’, but I would hazard a guess that you cook and eat them very rarely – some because of their heaviness or the lengthy work involved, and some just because they’re not to our modern tastes. This is what led me to write this book. I felt that, while classics will always have a firm place in any cuisine, new versions of the classics and new classics themselves deserve to come to the fore.

      When I was a child, our family ate relatively simple food – generally meat and two veg, one of which was almost always a potato. As a family, we were not particularly adventurous and my siblings and I ate what was put in front of us. We all sat down together as a family to have our evening meal, though – always. My favourite dinner was roast leg of lamb with mint sauce and Jersey royals, followed by apple pie and cream. Fast-forward to today, and what СКАЧАТЬ