Knygos.lt nariams
Knygos.lt nariams
- Išsiųsime per 12–18 d.d.
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- Autorius: Steven W Siler
- Leidėjas: CreateSpace Independent Publishing Platform
- Metai: 2014
- Puslapiai: 286
- ISBN-10: 1505551161
- ISBN-13: 9781505551167
- Formatas: 19.1 x 23.5 x 1.5 cm, minkšti viršeliai
- Kalba: Anglų
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Aprašymas
Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.Signature Tastes of London captures the recipes that define The Big Smoke. From the Braised Wild Rabbit at Hereford Road, to the Snail Porridge at world's best The Fat Duck, these are the restaurants, recipes and pictures that define the culinary tastes of London.Classic British cooking from Tom Pemberton of Hereford Road Braised Wild Rabbit with Bacon and Fennel 2 wild rabbits, jointed600g smoked Old Spot bacon, cubed1 liter of good chicken stock2 brown onions, sliced6 heads of fennel cut into quarters2 leeks, slicedA small bundle of fennel twigs, tiedHalf a head of garlicRosemary, thyme and bay leaf, tied1/2 bottle of white wineA shot of pastis METHOD How to make braised wild rabbit, bacon and fennel1. Bring the chicken stock to the boil with any trimmings from the rabbit. Brown the cubed bacon and reserve; in the bacon fat brown the jointed rabbit. 2. Sweat the brown onion and leeks in a saucepan, then add the white wine and reduce by half. 3. Place the onions, leeks and wine in a roasting tray, add the rabbit and bacon. Add the herbs, fennel twigs and fennel, plus any fronds from the fennel. 4. Place on the stove, adding the pastis. Allow to simmer then add the strained chicken stock. Bring up to just below boiling, cover with kitchen foil and place in the pre-heated oven. Allow to braise covered for one and a half hours. Serve in a bowl with warm bread.
- Autorius: Steven W Siler
- Leidėjas: CreateSpace Independent Publishing Platform
- Metai: 2014
- Puslapiai: 286
- ISBN-10: 1505551161
- ISBN-13: 9781505551167
- Formatas: 19.1 x 23.5 x 1.5 cm, minkšti viršeliai
- Kalba: Anglų
Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.Signature Tastes of London captures the recipes that define The Big Smoke. From the Braised Wild Rabbit at Hereford Road, to the Snail Porridge at world's best The Fat Duck, these are the restaurants, recipes and pictures that define the culinary tastes of London.Classic British cooking from Tom Pemberton of Hereford Road Braised Wild Rabbit with Bacon and Fennel 2 wild rabbits, jointed600g smoked Old Spot bacon, cubed1 liter of good chicken stock2 brown onions, sliced6 heads of fennel cut into quarters2 leeks, slicedA small bundle of fennel twigs, tiedHalf a head of garlicRosemary, thyme and bay leaf, tied1/2 bottle of white wineA shot of pastis METHOD How to make braised wild rabbit, bacon and fennel1. Bring the chicken stock to the boil with any trimmings from the rabbit. Brown the cubed bacon and reserve; in the bacon fat brown the jointed rabbit. 2. Sweat the brown onion and leeks in a saucepan, then add the white wine and reduce by half. 3. Place the onions, leeks and wine in a roasting tray, add the rabbit and bacon. Add the herbs, fennel twigs and fennel, plus any fronds from the fennel. 4. Place on the stove, adding the pastis. Allow to simmer then add the strained chicken stock. Bring up to just below boiling, cover with kitchen foil and place in the pre-heated oven. Allow to braise covered for one and a half hours. Serve in a bowl with warm bread.
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