Cook: Food to Share

Description

Good food brings people together and nobody knows that better than Dean Brettschneider and his teams at Baker & Cook and Brettschneider's Baking & Cooking School. Dean's irresistible range of pastries, cakes and meals ― served up at his bakeries and taught at his cooking school ― draw people together, and he shares many of these favourite recipes in this book. With nutrient-packed breakfasts, tasty light bites, hearty one-pot wonders and the best flavours from East and West, this collection of more than 70 tried-and-tested recipes is a must-have for anyone who enjoys cooking and eating good food. Carefully written with clear and detailed steps, the recipes will guide home cooks to recreate these dishes to share with family and friends. Cover Contents Introduction Snacks & Light Bites MUSHROOM AND THYME PÂTÉ WITH CROSTINI BLUE CHEESE PALMIERS WITH QUAIL EGGS SALMON GRAVLAX WITH SEED CRACKERS IBERIAN HAM AND MANCHEGO CROQUETTES CALIFORNIA ROLLS POTATO TORTILLA WITH GARLIC AIOLI MUSHROOM SAN CHOY BAO SNOW PEA AND WATER CHESTNUT DUMPLINGS PORK AND CHICKEN DUMPLINGS BEETROOT TZATZIKI WITH LEBANESE PITA BREAD Breakfasts & Brunches AÇAI BREAKFAST BOWLS COCONUT CHIA BREAKFAST CUPS CORN FRITTERS WITH CHILLI JAM MIXED MUSHROOM TART WITH POPPED SORGHUM CHORIZO HASH WITH FRIED EGG CINNAMON FRENCH TOAST WITH LEMON CURD AND BERRIES POLENTA PANCAKES WITH GUACAMOLE AND SALSA CINNAMON AND MAPLE GRANOLA Salads & Vegetables GADO GADO WITH SATAY SAUCE FESTIVE BAKED CAULIFLOWER ROASTED BEETROOT MEDLEY WITH PICKLED SHALLOTS CRISPY SAGE POTATO STACKS BROWN BUTTER AND ALEPPO CORN SOUS VIDE WHITE ASPARAGUS WITH SMOKED SWEETCORN SAUCE AND CRISPY PARMA HAM ROCKET AND PEAR SALAD WITHCANDIED PECANS AND PARMESAN CLASSIC GREEK SALAD SPINACH AND FETA SPANAKOPITA ROASTED AND PICKLED MUSHROOMS WITH HERBS AND POPPED SORGHUM BRETTSCHNEIDER’S BIBIMBAP CANDIED SWEET POTATO SALAD WITH HAZELNUT AND RAISIN PESTO KIPFLER POTATO SALAD WITH CHILLI, CORIANDER AND CASHEW TAPENADE ROASTED PARSNIP AND GRAPE SALAD WITH TOASTED PECANS AND FINE HERBS Grains & Pulses WARM MISO BLACK RICE WITH ROASTED VEGETABLES AND TOFU SMOKED SALMON, ASPARAGUS AND DILL RISOTTO CORN, GOAT'S CHEESE AND SAGE BARLEY RISOTTO JAPANESE VEGAN BOWL POMEGRANATE AND FREEKEH TABBOULEHWITH SPELT AND CORIANDER FLATBREAD FRAGRANT MANGO AND BASIL SOBA NOODLES WITH CRISPY TEMPEH FETTUCCINE CARBONARA, ROMAN-STYLE MUSHROOM AND HERB RAVIOLI WITH MUSHROOM TEA AND GARLIC CRUMB PUMPKIN TORTELLINI WITH HAZELNUT AND SAGE BEURRE NOISETTE CAVOLO NERO, ORANGE, HAZELNUT, FETA AND QUINOA SALAD ROASTED BROCCOLI, PUY LENTIL AND HALLOUMI SALAD Fish & Seafood SALMON TARTARE MURCIA-STYLE CLAMS SEARED SCALLOPS IN HOT AND SOUR BROTH CEREAL PRAWNS SWEET AND SOUR SNAPPER FRIED SEA BASS WITH THREE-FLAVOUR SAUCE BAKED SALMON WITH FRESH HERBS PAN-SEARED BARRAMUNDI FILLET WITH HARISSA AND RAITA Meat & Poultry CLASSIC BEEF CARPACCIO BEEF BOURGUIGNON ROAST BEEF WITH YORKIES AND SALSA VERDE SUMAC AND MAPLE-GLAZED LEG OF LAMB CRISPY PORK BELLY WITH APPLE AND RHUBARB CHUTNEY POMEGRANATE AND APPLE-GLAZED HAM DUCK CONFIT WITH DARK BERRY GASTRIQUE CHICKEN CACCIATORE ONE-POT ROAST CHICKEN COQ AU VIN ROASTED CHICKEN LEG WITH VINE TOMATOES AND OLIVES Sweets &Desserts TIRAMISU VEGAN CHOCOLATE MOUSSEWITH CHOCOLATE SOIL AND BERRIES GINGER, PEAR AND WALNUT FRANGIPANE TART APPLE TARTE TATIN PAVLOVA ROULADE WITH TROPICAL SALSA PASSION FRUIT SOUFFLÉ DEAN’S VICTORIA SANDWICHWITH RED BERRIES AND CREAM BERRY AND LEMON CHEESECAKES YOGHURT PANNA COTTA WITH HAZELNUT CRUMBLE STICKY DATE PUDDING Acknowledgements About the Authors Index