Rockpool Bar and Grill
Published on 1. October 2011
456 pages
978-1-74266-777-5 (ISBN)
Description
When Neil Perry set out to open a steakhouse, it wasn't going to be just any steakhouse. It had to showcase not only Australia's best beef but also the best seafood, the best of everything. In his latest book, Neil shares the trials and tribulations of opening the ultimate steakhouse, Rockpool Bar & Grill, first in Melbourne, then Sydney and Perth. This is a book about the life of a restaurant and all the people who contribute to it, from the graziers to the scallop divers to the oyster whisperers. Tales from the restaurant and from his producers intersperse Neil's collection of 150 recipes that bring his restaurant into your home. His advice on handling seafood, how to cook the perfect steak, how to build a wood-fired barbecue, plus his signature condiments, side dishes and desserts, make this an indispensable and inspirational kitchen companion.
More details
Language
English
Place of publication
Sydney
Australia
File size
48,66 MB
ISBN-13
978-1-74266-777-5 (9781742667775)
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
Neil Perry
Rockpool Bar and Grill
Book
10/2011
Murdoch Books
€69.52
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Content
- Intro
- ALSO AVAILABLE
- WELCOME
- CONTENTS
- SALADS & STARTERS
- House-chopped salad
- Beetroot, mâche & feta salad with pistachio nut dressing
- New-style prawn cocktail
- My steak tartare with chips
- Wood-fire grilled baby octopus with olives & hand-pounded pesto
- Wood-fire grilled eggplant, roasted pumpkin & chilli salad with goat's curd
- Anchovy, baby cos & poached egg salad with green goddess dressing
- Empanadas
- Globe artichokes sautéed with minced prawn on soft white polenta with fontina
- Pea, bacon & chilli broth with gnocchetti
- Clams steamed with jamón serrano, white wine & flageolet beans
- White asparagus with shiitake mushrooms, slow-cooked egg, burnt butter & parmesan
- PASTA & MAINS
- Seared king prawns with goat's cheese tortellini, burnt butter, pine nuts & raisins
- Octopus braised in red wine, tomato & olives with saffron pappardelle
- Wagyu bolognese with hand-cut fettuccine
- Crisp leatherjacket with "crazy water"
- Seared crisp snapper with smoky cherry tomatoes, borlotti beans & olive butter
- Seafood stew with spicy mussel & saffron broth
- Grilled lobster with fennel & herb butter
- Confit duck with roasted mango
- Wagyu chuck braised in red wine with gremolata and potato purée
- Corned wagyu silverside with slow-cooked carrots & mustard sauce
- Lentil & ricotta eggplant moussaka
- Vegetable tagine
- CHARCOAL OVEN, ROTISSERIE & GRILL
- Seafood 101
- Snapper
- Whole john dory
- Whole red mullet
- Grilled swordfish steak
- Coorong yellow-eye mullet
- Wood-fired rotisserie chicken with tuscan bread salad
- Wood-fired rotisserie loin of pork
- Beef 101
- Wagyu sirloin, rib-eye or fillet
- Wagyu rump, topside or skirt
- Grass-fed rib-eye on the bone
- Grass-fed fillet
- Grass-fed t-bone
- Grain-fed rib-eye on the bone
- Grain-fed sirloin on the bone
- Slow cooking
- Slow-roasted rib of beef
- Wood-fire grilled lamb cutlets with mint jelly
- SIDES
- Sautéed zucchini with garlic & mint
- Braised cavolo nero & silverbeet
- Potato purée
- Hand-cut fat chips
- Mac 'n' cheese
- Sautéed mixed mushrooms
- Charcoal-oven roasted pumpkin & sweet potato with garlic yoghurt & burnt butter
- Potato & cabbage gratin
- Cauliflower & cheese
- Green beans with creamy anchovy, chilli & lemon dressing & almonds
- Boiled mixed greens with extra virgin olive oil & lemon
- Radicchio, cos & endive salad with palm sugar vinaigrette
- Cabbage & parmesan salad
- Tomato basil salad
- DESSERTS
- Chocolate pudding with cherry compote
- Strawberry tart with balsamic vinegar ice-cream
- Summer fruit tart with rose cream
- Syllabub with rhubarb balsamic vinegar ice-cream
- Lemon meringue cupcakes
- Ricotta fritters with ricotta ice-cream & citrus
- Passionfruit pavlova
- Rice pudding with apricots & candied almonds
- Prune & Armagnac crème brûlée
- Crème renversée
- Salted butter caramels
- Passionfruit marshmallows
- BASICS
- Hand-cut fat chips
- Croûtons
- Mayonnaise
- Tomato jelly
- White chicken stock
- Tomato jam
- Gremolata
- Organic carrots inspired by st. john
- Veal stock
- How to clean squid & calamari
- Herb salad
- Modern béarnaise
- Crème pâtissière
- Sweet pastry
- COPYRIGHT
