Dog's Dinners: A Collection of Favourite Recipes

Dog's Dinners: A Collection of Favourite Recipes

Language: English

Pages: 206

ISBN: B00YT7REY0

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?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

minutes. When cooked to perfection, the centre should still be slightly wobbly. Allow to cool. 6 Serve warm with an accompaniment of watercress or salad leaves . Wine: Either a Clare Valley Riesling from South Australia, or Jackson Estate Sauvignon Blanc (Marlborough NZ). Monkfish in spiced yogurt sauce This taste-laden recipe benefits from a little advance preparation involving the fish being bathed in a marinade for about 2 hours before cooking. monkfish, a good piece 1 aubergine

very nicely too. Roast partridge with muscat grapes This simple but tasty recipe is remembered from a meal taken at the Hotel dos Reyes Catolicos in Santiago di Compostela in Galicia – one of Spain’s fine chain of parador hotels. Serves 4 4 partridges, plucked, drawn and dressed salt, pepper 40 g butter 50 ml dry sherry 50 ml game stock – or substitute chicken stock 200 g white muscatel grapes 1 Season the partridges inside and out with salt and pepper, truss them, and sauté them on

slices, lightly spiced with cinnamon. Wine: Something classically Sangiovese-based: Morellino di Scansano DOC or a Vino Nobile di Montepulciano DOCG. Breads, cakes, biscuits and sundries Parmesan and pine-nut biscottini with green olives These little savoury nibbles are great favourites as part of a slew of dry canapés, and I usually partner them with sesame and Roquefort biscuits (see page 152). Makes about 40–50 100 g pine nuts, lightly toasted in the oven 250 g plain flour 1 tsp

cooled down sufficiently to handle, turn them out individually onto ovenproof dishes. 8 Prior to serving them, pour over the cream, sprinkle with a little more Parmesan, and bake in a hot oven for 6 minutes. Serve immediately. Pasticcio al erbette: a herb-infused terrine A recipe to prove your ‘green’ credentials – up to a point! Although its meat constituents are pork, chicken livers and bacon, you can raid the herb garden with impunity to flavour and colour this useful cold starter or

As a starter, serve with a salad and perhaps some pitta bread; alternatively, for canapés, skewer each chunk with a toothpick and serve. Leek flamiche A classic dish that hails originally from Flanders or northern France, a creamy tart of leeks that makes a special first course or a main dish for a light lunch. white part of 3 or 4 good-sized leeks, chopped finely 100 g unsalted butter 3–4 tbsp water salt, pepper double cream (or whipping cream) equal in weight to � of the cooked leeks

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