The Basics: A Really Useful Cook Book PDF

IntroductIon Ix
the useful recIpes
1. Breakfast 1
Bircher muesli 2
Boiled eggs 4
French toast 5
Fruit salad 6
Hash brown potato 8
Omelette 10
Scrambled eggs 12
Slow-roasted tomatoes 14
Super fluffy pancakes 16
2. dIps and accompanIments 19
Baba ghanouj 20
Caramelised onions 21
Chilli jam 22
Guacamole 24
Hummus 25
Mint jelly 26
Onion jam 28
Pesto 30
Pistou 32
Quince paste 33
Salsa verde 34
Tapenade 36
Tomato chutney 38
Tomato relish 40
Tomato jam 42
Tzatziki 43
3. soups 45
Cauliflower soup 46
Chicken and sweet corn soup 48
Chicken soup with matzoh balls 50
Crab chowder 51
French onion soup 52
Gazpacho 54
Minestrone 56
Miso soup 58
Mushroom soup 59
Pea and ham soup 60
Potato and leek soup 61
Pumpkin soup 62
Seafood gumbo 64
Tomato soup 66
Vegetable and barley soup 68
4. seafood 71
Cooking whole fish 72
Crab cakes 74
Fish fillets, pan-fried 76
Fish pie 77
Garlic prawns 78
Prawn cocktail 80
Salmon patties 81
Salt and pepper squid 82
Seafood crepes 84
Tuna bake 86
5. poultry 89
Apricot chicken 90
Chicken Kiev 92
Chicken liver parfait 94
Crispy skin chicken breast 96
Peking duck 98
Roast chicken 100
Roast duck with cherry sauce 102
Roast turkey buffet 104
6. Meat 107
Baked ham 108
Barbecue-style spare ribs 110
Beef casserole 112
Beef stroganoff 114
Bolognaise sauce 116
Braised beef brisket 118
Braised lamb shanks 120
Chilli con carne 122
Corned beef 124
Cottage pie 126
Lasagne 128
Meat loaf 130
Moussaka 132
Osso buco 134
Rissoles 136
Roast beef 138
Roast lamb 140
Roast pork and crackling 142
San choy bao 144
Sausages and mash with pepper sauce 146
Steak and kidney pie 148
Thai beef salad 150
Veal schnitzel 152
7. Vegetables 155
Baked potato in cream 156
Bubble-and-squeak 158
Corn on the cob 160
Pickled vegetables 162
Potato mash 164
Ratatouille 166
Roasted vegetables 168
Vegetable and noodle stir-fry 170
Vegetarian lasagne 172
Zucchini slice 174
8. salads 177
Caesar salad 178
Chef’s salad 180
Coleslaw 182
Fattoush 184
Greek salad 186
Green salad 188
Niçoise salad 190
Panzanella 192
Pasta salad 194
Potato salad 196
Rice salad 198
Tabbouleh 200
9. grains and Pulses 203
Couscous with preserved lemon and saffron 204
Fried rice 206
Lentil burgers 208
Macaroni cheese 210
Firm polenta 212
Soft polenta 213
Risotto 214
Spaghetti carbonara (traditional,
no cream recipe) 216
Spaghetti carbonara (westernised
creamy version) 217
Spring rolls 218
10. dressings, sauces and butters 221
Savoury Sauces 222
Aïoli 222
Caesar dressing 224
Cocktail sauce 226
Garlic butter 227
Ginger soy 228
Hollandaise 229
Mayonnaise 230
Mee goring sauce 232
Napoli sauce 233
Pad Thai sauce 234
Red wine sauce 235
Plum sauce 236
Satay sauce 238
Shallot dressing 240
Sweet and sour sauce 241
Teriyaki sauce 242
Thai chilli sauce 243
White sauce 244
Vinaigrette 246
Yoghurt dressing 247
Sweet Sauces 248
Apple sauce 248
Butterscotch sauce 250
The Basics: A Really Useful Cook Book PDF Ebook

Anthony Telford is a professional cook with 18 years of experience. He has written about food for the Australian newspaper the Herald Sun, was the co-host of the radio show Chewing the Phat, and the host of the television show Guess Who’s Coming to Dinner? He is the author of The Kitchen Hand.