Easy Weekends
Published on 1. November 2012
240 pages
978-1-74336-417-8 (ISBN)
Description
As Australia's best known chef, Neil Perry is often associated with the food served at his successful restaurants around Australia, from the flagship contemporary Australian fine diner Rockpool, to his popular Rockpool Bar & Grill steakhouses and the Asian flavours of Spice Temple. However this book is a celebration of cooking at home, with more than 100 recipes that focus on flavoursome food for any weekend occasion. Whether you're looking for an easy and delicious family stir-fry on a Friday night, clever ideas for Saturday dinner party menus, or preparing a slow-cooked Sunday feast for friends, this book has an inspiring and accessible recipe for you.
More details
Language
English
Place of publication
Sydney
Australia
File size
59,87 MB
ISBN-13
978-1-74336-417-8 (9781743364178)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Content
- Intro
- Also available
- Title
- Dedication
- Contents
- Introduction
- Friday
- Italian-style zucchini and parmesan soup
- Cream of fennel soup
- Seared Hiramasa kingfish salad
- King prawn and white bean salad with lemon anchovy dressing
- Spicy roast chicken, mango and macadamia salad
- Fried eggs with spicy tamarind dressing
- Rigatoni with artichokes, anchovies and smoked bacon
- Spaghetti with toasted breadcrumbs
- John Dory meunière
- Chopped tuna on rice
- Barbecued snapper fillet with tomato sauce
- Jewfish, mussel and saffron stew
- Roast lobster
- Roast chicken with tofu and avocado salsa
- Crumbed chicken breast with Moroccan eggplant and cumin mayonnaise
- Stir-fried chicken with chilli sauce
- Chicken and pickled ginger in honey sauce
- Sauté of chicken, garlic, olives, capers and red wine vinegar
- Stir-fried beef with snow peas, black beans and chilli
- Stir-fried spinach with garlic
- Classic pepper steak
- Beef on rice
- Grilled aged rib-eye with tomato, onion and chipotle salsa
- Roast duck with poached pears
- Barbecued T-bone steak with anchovy butter
- Spiced pork braised with prunes and apricots
- Fresh peaches with zabaglione
- Easy apple tart
- Strawberry mess
- Coffee ice cream
- Candied almonds
- Cherry clafoutis
- Asian banquet
- Classic red braised chicken
- Spicy prawn and tofu salad
- Steamed whole snapper and mustard greens with black beans and chilli
- Mangoes with black sticky rice and coconut cream
- Saturday
- Prosciutto and green bean salad with eggplant caviar
- Chopped raw beef with jalapeño salad and bruschetta
- King prawn, nectarine and feta salad
- Deep-fried zucchini flowers
- Warm Korean-style beef noodle salad
- Blue swimmer crab tagliatelle with lemon and chilli
- Buffalo mozzarella lasagne
- Chargrilled baby octopus with olives and hand-pounded pesto
- Roast blue-eye trevalla with fennel and olives
- Whole salt-baked ocean trout
- Aïoli
- Crumbed leatherjacket with steamed zucchini
- King prawns with spaghetti and cherry tomato vinaigrette
- Roast duck legs with apricots
- Braised chicken and rice, Korean style
- Buttermilk fried chook
- Hamburger with thrice-cooked chips
- Chips
- Spicy lamb and sweet potato curry
- Barbecued lamb leg with cumin, lemongrass and ginger
- Tagine of lamb with couscous and an orange, almond and chopped date salad
- Barbecued pork chops with apple, potato, parsley and lemon salad
- Stir-fried pork with snake beans and black fungi
- Chocolate and cognac cake
- Greek-style custard tart
- Passionfruit and mandarin syllabub
- Millefeuille of blueberries
- Summer celebration
- Pimm's from scratch
- King prawn salad with gazpacho salsa
- Barbecued salmon cutlets with tomato vinaigrette
- Summer stone fruit with pineapple granita
- Sunday
- Bloody Mary and fried pizza with egg
- Poached eggs with yoghurt, sage and chilli
- Hummus with ground beef and pine nuts
- Smoked salmon with poached eggs
- Pancake stack
- Zucchini frittata
- Calf's liver, bacon and tomato
- Sweet corn soup with garlic and chipotle butter
- Corn on the cob with cheese and lime
- Salad of asparagus and soft-boiled egg vinaigrette
- Moroccan lamb soup
- Spicy salmon salad
- Salad of Roquefort, pears, walnuts, radicchio and witlof
- Lamb and macaroni bake
- Green lentil curry with spinach
- Crispy blue-eye trevalla marinated in red bean curd
- Grilled snapper fillet with spiced sweet potato salad and yoghurt
- Braised chicken with peas and red wine and soft polenta
- Roast chook with kumara and ginger purée
- Yoghurt-marinated chicken with tomato salsa
- Rice pilaf
- Slow-roasted shoulder of lamb
- Goat and onion curry
- Roast pork shoulder with mustard fruits and aged balsamic vinaigrette
- Mustard fruits
- Penne with meatballs and fresh tomato sauce
- Fig and walnut cream cake
- Passionfruit tart
- Bread and butter pudding
- Raspberry panna cotta
- Peach, ginger and vanilla pudding
- Raspberry and pear cake
- Mango ice cream with fruit salad
- Spring feast
- Prosecco and fig
- Buffalo mozzarella, smashed broad beans and ricotta salata on bruschetta
- Asparagus with braised tomato and chilli
- Garlic, leek and zucchini
- Boiled new potatoes with mint
- Roast leg of spring lamb
- Acknowledgements
- Index
- Copyright
