Hugh Fernley whatsisname Meat cookbook. Thats it.
It's a corker.
And disagree with Griff and Dolly, Nigella's Bloody Mary recipe for breakfast is bloody good as is her 24 hour plus slow roast pork dish.
Best British Cook Book Page 2
I love Nigella's books!
Admittedly I just look at the pretty pictures and rarely try making any of it.
I love her TV shows too, very Christmassy. Yum.
I use one of Delia's old books that my gran gave me that is missing the cover and the first few pages. It's one of my favourites. But usually I just "frankenstein" my own recipes together.
Quote: Dolly Dagger @ November 20 2009, 4:06 PM GMTAnd you can't forget St Delia Smith.
She did a series of books for complete beginners and her Complete Cookery Course has loads of traditional British recipes.
In Finland do you have what we call 'jacket potatoes'?
Delia's way is to wash the unpeeled potato, rub it in oil and salt and then bake in the oven for about 1 1/2 hours.
Result, crispy skin and fluffy inside.
If it wasn't 1.30 am I could just go for one of those!
Harry Thompson's biography is by far the best Cook book. As for cookbooks, some of the best ones of recent years have titles like 'Just 4' or 'Take 5' - referring to the number of ingredients required for each recipe. Simple stuff.
I rarely use cookbooks, except for when making cakes, biscuits, puddings and sweets. For a main course, hard to beat a steak with asparagus, boiled potato and lightly boiled carrots or broccoli (provided everything is fresh - none of that frozen or tinned muck from the supermarket). A simple and tasty addition to any main course is the old 'cheesy potatoes' (pommes au gratin) dish, in which you grease a baking dish with butter, almost fill it with thinly sliced potatoes, pour on 300mls of cream, sprinkle on nutmeg and half a thinly sliced onion and a cup of grated cheese. Bake at about 180 degrees for an hour. Yum.
Quote: Marc P @ November 20 2009, 10:38 PM GMTHugh Fernley whatsisname Meat cookbook. Thats it.
I don;t have that one of his. Does it include human placenta?
Quote: Kenneth @ November 21 2009, 3:31 AM GMTHarry Thompson's biography is by far the best Cook book.
>_< (you're right though, tis a very good biography.)
Quote: Dolly Dagger @ November 21 2009, 9:14 AM GMTI don;t have that one of his. Does it include human placenta?
Not that I have seen thus far, but it has some truly excellent recipes and very good and informative writing. I highly reccomend it to RCP for his forthcoming dinner parties over the festive season.
Lol. The only problem with Hugh is that him and his house do look a bit dirty. Whereas Mr Ramsey always looks very clean.
Some of my favourite dinner recipes I've got from those free magazines they used to have at Waitrose every month or so.
Quote: Dolly Dagger @ November 21 2009, 9:26 AM GMTLol. The only problem with Hugh is that him and his house do look a bit dirty. Whereas Mr Ramsey always looks very clean.
Some of my favourite dinner recipes I've got from those free magazines they used to have at Waitrose every month or so.
Yes or on cards. I have a card so I get a free copy of their magazine when I go in. Regrettably the nearest Waitrose to me is 45 mins away.
Quote: Marc P @ November 21 2009, 9:33 AM GMTYes or on cards. I have a card so I get a free copy of their magazine when I go in. Regrettably the nearest Waitrose to me is 45 mins away.
The magazine looks nice, but I found the recipes a bit too fancy. I have about five years' worth of the free mags in my kitchen. The only recipe I didn't like that I tried from one of them was something with lamb chops and anchovies.
Anchovies go well with roasted lamb for some reason either blitzed in with sun dried tomatoes garlic oil and stuff and used as a marinade or poke holes all over your lamb and put in a sliver of garlic, achovie and a bit of rosemary in each hole that you have made.
Yeah, it just didn't work in this recipe. It was ediable, just not great. My daughter didn't even like it and she loves anchovies.
I'm doing roasted lamb with rosemary and garlic poked in (without anchovies) for dinner today. I put the sliced potatoes on the shelf underneath and they cook in the lamb juices.
HFW does a slow roast mutton dish which I use with almb involving sliced potatoes sliced onion, lots of garlic and plenty of wine. It is stonking!
And for gravy? Carefully spoon the fat out from the top of the baking tin, leaving just the mutton juice. If necessary, add water and a little flour. Avoid Oxo type powders.
Quote: Kenneth @ November 21 2009, 12:49 PM GMTIf necessary, add water
I use wine.