Gary Rhodes at the table – book contents and recipes ...
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Appetizers … from Gary Rhodes at the table
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Grilled asparagus with champ potato sauce and tarragon oil … ingredients, introduction to recipe and method |
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Bacon and beans … ingredients, introduction to recipe and method plus notes |
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Crispy prawn cocktail… ingredients, introduction to recipe and method plus note and instant cocktail sauce recipe |
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Warm sole salad – Belle Vapeur |
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Spicy vegetarian crispy top pie |
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Grilled mackerel with champ potatoes and black pudding |
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Country pate |
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Game sausage and clapshot |
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Marinated vegetables with soft cauliflower cream |
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Chicken liver pate with bramley apple jelly |
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Pressed rabbit terrine with sweet sherry, tea and prune dressing |
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Smoked haddock scotch eggs with curried mayonnaise |
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Smoked trout and almond tart with nut brown butter dressing |
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Poached eggs benedict and seared tunafish benedict |
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Poached ale open potted herrings |
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Roast pigeon 'hearts' with spinach and chicory salad |
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Two onion, two cheese potato tart |
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Soups … from Gary Rhodes at the table
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Mushroom and butter bean soup |
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Fishermans soup – the British bouillabaisse |
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Potato, onion and garlic parsley soup with parmesan toasts |
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Cream of tomato soup |
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Oxtail soup |
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Lettuce soup finished with French dressing |
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Cock a leekie soup |
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Cod brandade soup with leeks and potatoes |
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Meat and two veg soup |
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Smoky lentil soup |
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Fresh spinach soup with goats cheese and sweet pepper pancakes |
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Fresh herb broth |
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Smoked haddock soup with welsh rarebit gnocci |
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Creamy roast chicken soup |
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Vichysoisse |
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Onion soup with steak and kidney ‘sausage’ dumplings |
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Winter vegetable soup – Crème Garbure |
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Fish … from Gary Rhodes at the table
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Roast sea bass with glazed crab mashed potatoes |
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Roast monkfish with crispy bacon or parma ham |
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Steamed monkfish ‘scampi’ with minestrone sauce |
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Steamed baby turbot on English spinach with ‘moules mariniere’ sauce |
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Roast fish on the bone with chicken, lemon and thyme liquor |
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Tuna fish steaks on bitter red wine onions |
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Steamed and roasted salt cod with baby fennel and lemon garlic potatoes |
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Rich fish stew |
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Pan-fried sea bass with blackberry shallots and creamy hollandaise sauce |
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Warm salmon quiche lorraine |
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Creamy smoked haddock shepherds pie |
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Two salmons with sorrel flavoured leeks and crème fraiche mashed potatoes |
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Fillets of John Dory poached in shiraz on creamed celeriac and cabbage |
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Fresh salmon on slowly caramelized lemon chicory |
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Seared red mullet with leeks, butter fondant potatoes and red wine sauce |
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Seared sea trout with fennel flavoured sauerkraut and a red wine sauce |
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Whole round fish cake with melting swiss cheese |
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Blackened cod casserole |
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Roast cod with garlic baked beans and chestnut mushrooms |
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Shellfish pie vol au vent |
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Main courses … from Gary Rhodes at the table
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Boneless potato oxtail with creamy cabbage |
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Roast loin of lamb on leek greens with lamb kidney sausages |
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Aubergine charlottes with ratatouille dressing |
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Pigeon and red onion pasty |
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Cote de boeuf with caramelized chicory béarnaise sauce |
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Glazed honey with lemon roasted chicken with buttered forked potatoes |
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Crusted lamb with creamy ham and red pepper potatoes |
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Roast turkey ballotine with a ham and armagnac stuffing |
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Pot roast Riesling chicken with fresh herbs and cream cheese |
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Roast rump of lamb with redcurrant jelly and lyonnaise potatoes |
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Chicken sauté with mushrooms and tarragon |
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Pork mixed grill plate with roasted apple, bacon and mustard seed bearnaise sauce |
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Hot Cheshire pork pies |
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Braised pork daube with parsnip and bramley apple puree |
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Beef goulash with sweet red pepper and parsley gnocchi |
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Steamed rabbit, fennel and tarragon suet pudding |
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Calfs liver with roasted apples, onions and turnips |
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Roast rib of beef with steamed savoury red onion jam roly poly |
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Hotchpot |
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Boiled gammon and broad beans with a crunchy mustard and marjoram mash |
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Pork cutlet hotpot |
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Roast and poached beef fillets with guiness onions, crispy bacon and butter fried carrots |
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Layered mushroom and onion suet pudding with ‘truffle’ cream sauce |
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Vegetables … from Gary Rhodes at the table
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Baked mashed potatoes – pommes macaire |
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Mashed potatoes or mousseline mashed potatoes |
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English spinach |
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Sauted butternut squash |
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Roast or braised onions |
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Braised blue cheese leeks |
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Jersey royals – the richest new potato |
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Celery with apples and walnuts |
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Clapshot |
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Red wine baby carrots |
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Butter fondant potatoes |
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Slowly caramelized lemon chicory |
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Nutmeg spring greens |
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Desserts … from Gary Rhodes at the table
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Warm whole lemon and almond pudding with fresh raspberries |
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Iced pear parfait with sweet kirsch cherries |
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Iced nougat glace with bitter sweet kumquats |
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Orange sorbet |
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Rich summer fruit pavolvas |
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Rich bramley apple millefeuilles |
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Whisky rice pudding with warm syruped dried fruits |
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Marmelade cream tart |
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Frozen white chocolate mousse with port wine figs |
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Toasted spicy breadcrumbed gooseberry crumble |
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Fresh cream tea custards with home made digestive biscuits |
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Caramelized dutch apple steamed pudding |
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Hot chocolate soufflé with chocolate sauce |
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Classic rum baba |
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Toasted apricots on warm sugared custard toasts |
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Glasses of dark chocolate mousse with icy frothy coffee milkshake |
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Flourless chocolate slice |
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Warm mini Dundee cakes with whisky sabayon |
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Bitter sweet strawberry tart with mascaarpone cheesecake cream |
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Savouries … from Gary Rhodes at the table
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Home made baked beans on toast |
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Twice baked cheese soufflés |
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Open smoked haddock lasagne |
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Soft boiled eggs with spinach and parmesan cheese |
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Onion and fromage blanc tart |
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Twice cooked poached eggs with red wine sauce |
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Dressed crab salad |
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Sardines on toast |
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Classic savoury mince pies |
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Mushroom toasts with melting swiss cheese |
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Soft herring roes on toast |
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Oatmeal fried salmon slice on toast with a lemon butter whisky dressing |
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Cheese |
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Basic recipes … from Gary Rhodes at the table
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Fish stock |
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Court bouillon |
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Chicken stock |
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Game stock |
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Lamb stock |
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Veal or beef stock or jus |
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Vegetable stock |
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Red wine fish gravy |
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Red wine dressing |
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Sauce béarnaise |
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Basic butter sauce |
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Simple Hollandaise sauce |
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Mayonnaise |
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Home made tomato ketchup |
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Tarragon oil |
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Fresh pasta |
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Goats cheese and sweet pepper pancakes |
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Poached eggs |
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Blancing tomatoes |
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Home made crunchy breadsticks |
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Bread croutons for soup |
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Caramelized melba toasts |
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Shortcrust pastry and sweet shortcrust pastry |
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Quick puff or flaky pastry |
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Home made digestive biscuits |
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Ground caramel |
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Stock syrup |
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Crème angliase – custard sauce |
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Redcurrant jelly |
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Pumkin and date chutney |
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Menus … from Gary Rhodes at the table
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Two courses |
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Three courses |
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Four courses |
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Six courses |
