Dog's Dinners: A Collection of Favourite Recipes

Dog's Dinners: A Collection of Favourite Recipes

Language: English

Pages: 206


Format: PDF / Kindle (mobi) / ePub

This book is a celebration of good food. It also reveals a love of cooking by an author who for many years has conducted a passionate affair with his household’s kitchen stove. No one has minded so far – not even his wife, who happily allows him to hold sway as the regular family cook.

This book is not a cookbook in the usual sense, rather more an assembly of best-loved recipes collected across the years from various acknowledged sources. The author is certainly not a professional cook – though at some time in the last century he won a competition run by the BBC to recreate ‘the taste of Italy’ on a plate – judged by top chef Antonio Carluccio.

So why ‘Dog’s Dinners’? Many will know the author as an actor simply for his role as the voice and soul of the robot ‘dog’ K9 in Doctor Who – hence the punning title; others will know John as a wine educator and wine writer. Maybe both have something of a pedigree!

The book is a taste-bud tickler and, who knows, it might be a spur to your own experimentation in the kitchen. So put on your apron! Arthur Daley’s immortal misquote in television’s Minder series: “The world is your lobster” is the key to it all!

After all, what have you got to lose?

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tsp French mustard 1 heaped tbsp fresh tarragon leaves (about 30–40 leaves) 2 tbsp grated Parmesan cheese 1 First make the pastry and set it aside to chill and rest for about an hour. 2 Roll out the pastry thinly and use to line a buttered 24 cm tart tin. Prick the bottom with a fork, put a lining of baking foil on top of the pastry and add either ceramic baking ‘beans’ or dried beans as a weight to keep the foil in place. Chill again for 15 minutes, then bake ‘blind’ for a further 15

or try a Côtes-du-Rhône Villages wine… Rasteau, perhaps. Judy’s savoury meat loaf Slightly adapted, I have rescued this recipe from The Pennywise Cookbook published in 1973 by the Milk Marketing Board. The book itself is now dog-eared and food-stained from my wife Judy’s recourse to it across the years, but the recipe has certainly stood the test of time as a simple, tasty and versatile family dish, to be enjoyed equally hot or sliced cold for a picnic with some cornichons, pickled onions and

consistency.) Clove ice cream Having tasted her own brilliant clove ice cream, I plucked up courage to ask top restaurateur Sally Clarke how she made it. She said simply: ‘Make some ice cream and put some cloves in it.’ A sound principle, though detail was lacking! What follows is my own approach, and though I say it myself it produces remarkably similar results to her own. 1 Make up a little bag of fine muslin in which you have put � tsp of powdered cloves. 2 Follow the basic ice cream

allow everything to come up to just below boiling point. 3 Pour the mixture onto the bowl of beaten egg yolk/sugar (basic recipe) and mix well. 4 Transfer to a clean pan, over low heat, and stir until the mixture thickens. Remove from the heat allow to cool down completely, and churn in an ice-cream maker. Brown bread ice cream Despite its somewhat pedestrian title, this is something special, and it doesn’t rely on the usual ice-cream ‘custard’ but on whipped cream and brown breadcrumbs

nutmeg. Set the sauce aside to cool, then add the egg yolks and the goat’s cheese. Whip the egg whites until stiff and fold them into the sauce. 2 Preheat the oven to gas 7/425 F/220 C. Meanwhile brush the insides of eight 10 cm ramekin dishes with melted butter. Mix together the breadcrumbs and the Parmesan cheese and coat the insides of the ramekins. 3 Fill the ramekins about three-quarters full with the soufflé mixture, scatter some chopped roast hazelnuts on the top and cook in the oven

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