By Lucy Bannell
It is a new vintage recipe bible. simply studying to prepare dinner? Or are you a cook dinner seeking to research new suggestions? This step by step consultant to cooking is valuable. "Cook Step-By-Step" may help clarify surprising recommendations and advisor you thru the most important elements of recipes and supply reassurance. choose between three hundred dishes, and become familiar with the step by step sequences for snacks starters and mains - subdivided into fish, meat, and meat-free dishes - in addition to scrumptious cakes and baking. With trustworthy recipes, from the world over well known cookery instructor and foodstuff author Anne Willan, this may let you prepare dinner vintage recipes completely and with self assurance.
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Extra info for Cook Step by Step
Combine all the marinade ingredients in a large bowl and mix. Add the chicken and toss to coat. Cover and refrigerate for at least 2 and up to 12 hours. MAKE THE SAUCE 2 SERVES SERVES 4 PREP 20–30 MINS PLUS MARINATING COOK 6–8 MINS Ingredients 6 large boneless chicken thighs, total weight about 1kg (21⁄4lb) FOR THE MARINADE 2 garlic cloves, chopped In a small bowl, combine all the sauce ingredients and stir until mixed. Cover the bowl and refrigerate for the ﬂavours to combine, but FOR THE SAUCE remember to bring it to room temperature before serving.
42 STARTERS AND LIGHT BITES Chicken mousse with Madeira sauce THIS SMOOTH, CREAMY MOUSSE wrapped in ﬁne ASSEMBLE AND COOK THE MOUSSE slices of courgette makes an excellent hot ﬁrst course. If you would like to serve it as a light main dish instead, add some delicious saffron rice (p262) 6 Line the bottoms and sides of the ramekins with overlapping slices of courgettes. as an accompaniment. 2 courgettes, trimmed SERVES SERVES 4 PREP 25–35 MINS COOK 20–30 MINS Ingredients 500g (1lb 2oz) skinless, boneless chicken breasts 2 egg whites salt and pepper pinch of ground nutmeg butter, for the ramekins FOR THE BUTTER SAUCE 125g (41⁄2oz) butter 2 garlic cloves, ﬁnely chopped 2 shallots, ﬁnely chopped 4 tbsp Madeira 1 tbsp double cream 175ml (6ﬂ oz) double cream 7 Spoon the chicken mousse mixture in, smoothing the top, then put in a baking dish.
Stir in the cream and cook for 12 large cap mushrooms, total weight about 500g (1lb 2oz) 3 garlic cloves, ﬁnely chopped SERVES SERVES 4 PREP 25–30 MINS COOK 15–20 MINS Heat half the oil in a frying pan. Add the chopped mushrooms and garlic with the lemon juice and salt and pepper. Cook, stirring, for 3–5 1–2 minutes, until slightly thickened. Add the walnuts and herbs and stir 90g (3oz) fresh wild mushrooms, or 20g (3⁄4oz) dried wild mushrooms 12–14 tarragon sprigs, leaves chopped, plus a few sprigs for garnish 10–12 chervil sprigs, leaves chopped, plus a few sprigs for garnish to mix.
Cook Step by Step by Lucy Bannell