Wednesday, May 7, 2014

Niki Segnit's 'The Flavour Thesaurus'

I have spoken of this lovely book before (http://dublinduchess.blogspot.ie/2012/10/coffee-flavour.html) and constantly refer to it when I have an excess of one particular item in my fridge and am looking for inspiration on how to cook.


I've scribbled notes in the index of particular flavour pairings I like and have several post-its dotted around. But I now have prepared this reminder list for myself of the most useful tips/ recipes she suggests.

Savoury:
-Carrot & Peanut salad; Coarsely grate 4 carrots & mix with 75g peanuts, 2 tbsp red wine vinegar, 2 tbsp oil.

-Pork marinade: 1 tbsp honey, 2 tsp cumin, 5 tbsp red wine, 2 tbsp oil, 1 tbsp red wine vinegar.

-Dried apricots: stuff with goat’s cheese.

-Seed crackers: 125g flour, ½ tsp bp, ½ tsp salt, 2 tsp seeds (fennel,celery, cumin,caraway). Add 25 ml oil & 125ml water till dough comes together. Knead and roll 5mm, press out & bake brushed with water 25 mins 160.

-Baked cheese: Wrap box without lid in foil, prick surface and pour over 100ml white wine. Bake 180 20 mins.

-Asparagus-roast & serve with grated parmesan.
                   -wrap with prosciutto while still hot.

-Pistou (French pesto)-basil, (-pinenuts), sometimes Emmenthal instead of Parmesan.

-Tomato sauce (pizza/pasta): rough chop 4-5 garlic soften in oil. Add 4 tins whole plum tomatoes, break up season,  add herbs and bring to boil. Pass through sieve,  discard garlicky pulp and return to pan. Simmer & reduce to thick sauce.

-Carrots mashed with butter + 1 tbsp Pernod.

-Tinned Tomatoes- a light squeeze of lemon removes metallic taste.

-Fish breadcrumbs: 100g breadcrumbs, lemon zest, chopped herbs, 50g melted butter, pinch chilli flakes & seasoning. Pat on 4 fillets, bake 200 20 mins.


-Oven risotto: In casserole, heat oil + finely chopped onion, add 175g rice and coat. Add 575ml stock,chopped herbs & seasoning. Simmer then into oven 150 20 mins. Stir in 2tbsp grated parmesan & back in oven 15 mins. Sprinkle over 50g parmesan and serve.


Sweet:
Chocolate Tart-Fill sweet pastry case with: 300ml double cream scald in pan. Off heat stir in 200g dark choc & 25 g butter. Chill 2-3 hrs.

Poached pears-fill cavity with broken Florentines in whipped cream.

Coffee cake: Beat together 175g sugar, 175 g sr flour, 100g butter, 4 tbsp milk & 2 eggs for 2-3 mins. Bake  180 50-60 mins in 20cm tin. Ice with 125g icing sugar+ 2 tsp instant coffee in 2 tbsp hot water.

Pernod & pineapple juice-refreshing long drink.

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