Cook the Perfect . . .

Cook the Perfect . . .

Marcus Wareing

Language: English

Pages: 214

ISBN: 0756626242

Format: PDF / Kindle (mobi) / ePub


Want to master the perfect pancake? Need to learn just how to roast a chicken? Celebrity chef Marcus Wareing deconstructs classic recipes to show you just what works in the kitchen-and why. Filled with clear, step-by-step techniques, this is the ideal resource for both the kitchen apprentice and the cook looking to perfect their existing skills.

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into eight cakes, then make them neater if you like by shaping them with a 4in (10cm) pastry cutter. Refrigerate for at least 10 minutes to firm up the shape, then coat in the seasoned flour, beaten eggs, and bread crumbs. Refrigerate again for at least 10 minutes to firm up the coating. Heat 1/2in (1cm) vegetable oil in a non-stick skillet over high heat until hot. Fry the fish cakes for 4 minutes on each side, basting frequently with the hot oil. Lift out with a slotted metal spatula, drain,

the beef and vegetables equally among six individual ovenproof dishes (each about 3-cup capacity). Peel the potatoes and slice into 1/8in (3mm) thick disks. Arrange the disks on top of the beef and vegetables, overlapping them slightly. Brush the potatoes with the melted butter, and sprinkle with salt and pepper and the remaining thyme leaves. Cover the dishes with lids or foil and bake for 1 hour, then uncover and bake for 45 minutes longer until the meat feels tender when pierced with the tip

dish after him. It was a flat omelette rather than a folded one, and it had become such a classic at the hotel over the years that it was one of the first things I put on the menu when I took over at the Savoy Grill. SERVES 4 9oz (250g) undyed smoked haddock fillet, skinned about 11/4 cups whole milk 8 extra large eggs, preferably organic 4 tbsp (1/2 stick) unsalted butter, diced 1/3 cup shredded sharp Cheddar or Gruyère cheese 4 tbsp heavy cream, lightly whipped First make the hollandaise

seasoning of the soup, then ladle into chilled bowls. Garnish with droplets of olive oil, and accompany with toasted focaccia. V E G E TA B LE N A GE This needs to be made the day before required. MAKES 3 CUPS 1 leek, outside leaves discarded, cut into 11/4in (3cm) lengths 4 carrots, peeled and cut into 3/4in (2cm) lengths 2 white onions, each cut lengthwise into eighths 2 celery ribs, cut into 11/4in (3cm) lengths 3 garlic cloves, peeled and left whole 1 star anise 1/2 tsp coriander seeds 1/4

the fish with a slotted spoon and drain, then flake into large chunks, discarding any bones. Divide half of the chunks equally among four individual baking dishes. Keep warm. Preheat the broiler. Lightly whisk 4 of the eggs with salt and pepper. Heat a large, non-stick skillet over low heat until hot. Add half of the butter and, when hot, scramble the eggs (page 146) for about 2 minutes until soft and sloppy. Divide among the dishes, spooning the scrambled eggs over the fish, then dot the

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