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New Classics: Inspiring and delicious recipes to transform your home cooking
Marcus Wareing
Following on from his Sunday Times bestseller Marcus at Home, Marcus Wareing delivers a must-have new classic for your shelves.Marcus is one of the most respected and acclaimed chefs and restaurateurs in Britain. At the helm of many of London’s most iconic restaurants, he holds two Michelin stars as well as numerous awards. Marcus is also judge of MasterChef: The Professionals. What Marcus doesn’t know about cooking, isn’t worth knowing.Over the years, Marcus has developed and refined recipe after recipe. Whether it’s a quick recipe after a hectic day, a recipe to bring your family together or a show-off meal for your friends, Marcus brings excellence to every meal he makes. In his new book, Marcus takes the best of the time-honoured recipes and puts his own spin on them. What’s more, he creates new recipes that will become much-loved classics in their own right. Here is a book to pore over, to bring inspiration and excitement back into your cooking, and to use again and again.
COPYRIGHT (#ulink_03ce0f00-21e4-528f-84f5-b7dafb953de5)
HarperCollinsPublishers
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First published by HarperCollinsPublishers 2017
FIRST EDITION
Text © Marcus Wareing 2017
Cover layout design © HarpercollinsPublishers 2017
Photography © Jonathan Gregson 2017
Prop stylist: Jo Harris
Food stylist: Marina Filippelli
Assistant food stylist: Becks Wilkinson
A catalogue record of this book is available from the British Library
Marcus Wareing asserts the moral right to be identified as the author of this work
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Source ISBN: 9780008242732
Ebook Edition © November 2017 ISBN: 9780008242756
Version 2017-09-27
CONTENTS
COVER (#uded35751-37dd-5380-ac41-947346c4170c)
TITLE PAGE (#uca6e3247-06b9-5d5c-81eb-43c4084ce2e8)
COPYRIGHT (#ulink_0c1a7e42-1b84-5c16-bcac-c38f4fdd9449)
NOTES ON INGREDIENTS (#ulink_57db2f88-a0b2-5824-8662-e751bf5e030a)
INTRODUCTION (#ulink_f0eacafb-fc45-5cac-9d20-c773576217bd)
FROM THE GARDEN (#ulink_febc6010-12ae-50e8-86dc-be92cb6db359)
WATERMELON WITH PICKLED RIND, SALTED RICOTTA AND CORIANDER SALAD (#ulink_4bbb5414-dd98-5862-96f9-6601f5a6602d)
KALE, TOASTED ALMOND AND FRIED SAGE SALAD (#ulink_d19c6b69-30ff-515f-8c9b-e0d1ae0ccea2)
TOMATO, GOATS’ CHEESE AND BLACK OLIVE SALAD (#ulink_90459000-8af0-54b6-ac9b-ceb272d5d42e)
ROASTED JERUSALEM ARTICHOKES WITH CONFIT LEMON AND A GARLIC AND PICKLED WALNUT DRESSING (#ulink_16431dee-a119-56b6-9ee9-8f1e085ce34a)
SUPER-GREEN SOUP WITH RICOTTA DUMPLINGS (#ulink_e8752e66-560c-5530-b686-f288535c2dbe)
CELERIAC AND APPLE SOUP WITH SMOKED CRÈME FRAÎCHE (#ulink_571e5bdb-8d60-50dc-8bda-03370b54ae07)
CHILLED SWEETCORN SOUP WITH AVOCADO SALSA, CHILLI AND BLACK SESAME SEEDS (#ulink_6607e41b-0f87-56a2-9595-78e82cb03106)
BURRATA WITH ROMESCO SAUCE AND GRILLED PADRON PEPPERS (#ulink_0bb93f54-dede-5808-89f6-5c0018c44b84)
HONEY-BAKED FETA WITH LAVENDER, THYME AND RYE CRISPS (#ulink_1b46a873-228b-510f-8625-047796c04cd0)
COURGETTE FLOWERS WITH RICOTTA AND SWEET BASIL SAUCE (#ulink_cf5a316d-77c1-5f20-9f05-16caf0a8c088)
SALT-BAKING (#ulink_ac78c861-0fb2-51b3-a2d9-e0fbda834a7d)
SALT DOUGH
SALT-BAKED PARSNIP AND HORSERADISH CRUMBLE
SALT-BAKED KABOCHA SQUASH, POMEGRANATE, RICOTTA AND MINT
TEMPURA FENNEL WITH FENNEL MARMALADE AND GARLIC AIOLI
TAGLIATELLE WITH BUTTERNUT SQUASH, HAZELNUTS AND CRISPY SAGE
COURGETTE, SPELT AND CUMIN FRITTERS
MUSHROOM ‘RAVIOLI’ WITH SHALLOT SAUCE AND GRILLED SPRING ONIONS
HERITAGE TOMATO, SESAME AND MISO TARTS
SPINACH, RICOTTA AND BASIL PESTO CANNELLONI
KABOCHA SQUASH, PARMESAN AND ROSEMARY TART
BRAISED TOFU WITH BUCKWHEAT, CAVALO NERO AND CAPERS
CAULIFLOWER BHAJIS WITH MANGO AND CORIANDER YOGHURT
THAI VEGETABLE CURRY
AUBERGINE, FREEKEH AND CASHEW TAGINE
CARAMELISED CELERIAC, THYME AND HAZELNUT RISOTTO
VEGETABLE STOCK
AUBERGINE PARMIGIANA
SUMMER VEGETABLE LASAGNE
ROASTED RED PEPPER, ROCKET, CASHEW AND FETA FLATBREADS
FROM THE FARM
ROAST CHICKEN, SEMI-DRIED TOMATO, GRILLED GEM LETTUCE AND BASIL SALAD
GREEN BEAN, CRISPY BACON, SHALLOT AND ONION SEED SALAD
CHICKEN, BARLEY AND THYME SOUP
BACON AND SWEET POTATO SOUP WITH ALMOND BUTTER
BUTTER-POACHED CHICKEN WITH PEAS, BROAD BEANS AND GOATS’ CURD
CHICKEN LIVER PÂTÉ WITH GINGER AND LAPSANG SOUCHONG JELLY
BRINING
MEAT BRINE
ROSEMARY ROAST CHICKEN WITH BAKED FENNEL AND POTATOES
HANGER STEAK WITH SAUCE GRIBICHE AND CONFIT EGG YOLK
COQ AU VIN
CHICKEN STOCK
MISO-GLAZED CHICKEN THIGHS WITH STICKY RICE AND SESAME GREENS
CHICKEN, MUSTARD AND SPINACH COBBLER
CHICKEN, CASHEW AND BEANSPROUT STIR-FRY
CHICKEN TIKKA MASALA
CRISPY CHICKEN THIGHS WITH PEANUT AND COCONUT SAUCE AND PICKLED LETTUCE
CHICKEN WELLINGTONS WITH MUSTARD SAUCE
ROAST POUSSIN WITH MUSHROOMS, SWEETCORN AND TARRAGON
DUCK WITH TAMARIND SAUCE, CASHEW BUTTER, FREEKEH AND PICKLED PLUMS
CRISPY DUCK SALAD WITH PINK GRAPEFRUIT, CASHEW AND CORIANDER
PORK CHOPS WITH SALSA VERDE AND WHITE BEANS
PORK AND CHORIZO BURGERS
PORK FILLET WITH PINE-NUT CRUMB AND CHARRED CABBAGE
CUMBERLAND SAUSAGE, ONION AND POTATO PIE
MACARONI CHEESE WITH BACON JAM
SLOW-COOKED PORK BELLY WITH BURNT PEAR AND NUTMEG
SPICED PORK AND PRAWN BROTH WITH SLOW-COOKED PORK BELLY
SMOKY PORK RIBS WITH BOURBON AND APPLE GLAZE
PORK SCHNITZEL WITH ’NDUJA AIOLI
SPICED LAMB KOFTA WITH BANANA CHUTNEY
WARM LAMB NECK AND MINTED PEA BAGUETTE
HARISSA-MARINATED LAMB WITH MINT CHUTNEY, PISTACHIOS AND YOGHURT DRESSING
LAMB CHOPS WITH ASPARAGUS, PARMESAN SAUCE AND MARJORAM
LAMB STEW WITH TARRAGON DUMPLINGS
LAMB RUMP WITH POLENTA AND ARTICHOKE SALAD
SAFFRON-BRAISED LAMB SHANKS
SLOW-COOKED LEG OF LAMB WITH GREEN OLIVE SALSA AND SPICED LEMON
SALT-BAKED SHOULDER OF LAMB
FLASH-FRIED SIRLOIN STEAK AND BROCCOLI WITH SESAME AND CHILLI DRESSING
