Rick Stein’s Food Heroes

by Rick Stein

ISBN-10: 0563521759
ISBN-13: 9780563521754
Region: British
Publisher: BBC Books
Publication Date: March, 2005
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Recipe Index

Recipesort icon Page Rating
A Purée of Swede, Carrot and Potato with Rocket 171
0
A Salad of Lancashire Cheese, with Pancetta in Balsamic Vinegar and Chilli Beetroot 20
0
Ann Muller’s Cornish Pasties 117
0
Apple and Frangipane Band with Warm Caramel Sauce 142
4
Apple Betty 150
0
Asparagus with Parmesan and Olive Oil 33
0
Baked Highland Crowdie Cheesecake with Allspice and Raisins 166
0
Baked Potatoes 172
0
Barbecued Butterflied Lamb with Lemon, Garlic and Thyme 101
0
Basic Shortcrust Pastry 177
0
Beef Stock 176
0
Beignets Soufflés in Cinnamon Sugar with Hot Chocolate Sauce 148
0
Beurre Manié 177
0
Bitter Leaf Salad with Mustard Dressing 173
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Blackcurrant Fool with Lightly Toasted Sponge Cake 144
0
Blueberry Compote with Yogurt Ice Cream 146
0
Braised Red Cabbage 170
0
Braised Sauerkraut 171
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Bread and Butter Pickles 175
0
Buttered Leeks with Mint 170
0
Buttery Rice Pilaf 175
0
Cabbage with Shallots, Garlic and Flatleaf Parsley 170
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Carbonnade of Beef ‘à la Flamande’ 105
0
Cavolo Nero with Fennel Seeds and Garlic 170
0
Celeriac and Potato Mash 172
0
Chicken Pie 80
0
Chicken Stock 176
0
Chinese White-cooked Chicken with Ginger, Spring Onion and Coriander 82
0
Chips 172
0
Chorizo and Butter Bean Stew with Garlic and Thyme 119
0
Clarified Butter 177
0
Coeur à la Crème 154
0
Courgettes with Chervil and Chives 170
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Crisp Chinese Roast Pork with Steamed Rice 98
0
Crushed Potatoes with Olive Oil and Watercress 172
0
Cured Duck Breasts with Melon, Soy and Pickled Ginger 71
0
Dry-roasted Turkey with Fennel Seeds and Rosemary and Olive Oil Potatoes 72
0
Duck Liver Parfait with Onion Confit and Walnut Bread Toast 68
0
Fine Leaf or Herb Salad with Lemon Oil Dressing 174
0
Fish Stock (Fumet) 176
0
Fore Ribs of Beef with Béarnaise Sauce and Goose Fat Chips 104
0
French Beans with Tomatoes and Thyme 170
0
Fresh Raspberry Tart in Coconut and Hazelnut Pastry 157
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Fresh Tomato Soup with Tapenade 26
0
Fried Eggs with Shallots and Vinegar 21
0
Gammon Poached in Perry with Braised Red Cabbage and Baked Potatoes 92
0
Glazed Spring Carrots with Tarragon and Chives 169
0
Grilled Cod with Shellfish in Garlic Butter 44
0
Grilled Mediterranean Vegetables with Marjoram 169
0
Grilled Sea Bass Fillets with Stir-Fried Asparagus, Red Pepper and Sugar Snap Peas 56
0
Grilled Spatchcock with Cherry Tomatoes, Spring Onions and Rocket 69
0
Grilled, Lightly Smoked Sirloin Steak with Chive and Black Peppercorn Butter and Pommes Coq d’Or 114
0
Hake with Sauce Verte and Butter Beans 57
0
Hot Crab in the Shell with Mace and Tarragon Butter 58
0
Huevos Rancheros (Ranch-style Eggs) 19
0
Italian Radicchio, Rocket and Carrot Salad 174
0
Jansson’s Temptation 173
0
Johnny Noble’s Boiled Gigot of Mutton with Caper Sauce 121
0
Jugged Kippers 53
0
Lamb Chops with a Rosemary and Mint Jelly Sauce 109
0
Lancashire Hotpot with Pickled Red Cabbage 90
0
Langoustine and Clotted Cream Quiche with Tarragon and Parsley 50
0
Leek Cannelloni with Lemon Thyme and Provolone Piccante 34
0
Lemon Posset with Grilled Figs 158
0
Linguine with Porcini, Garlic and Truffle Oil 37
0
Lobster Salad with Chive Dressing 62
0
Mashed Potatoes 172
0
Mayonnaise 177
0
Medallions of Venison with Red Wine and Morello Cherries with Roasted Hazelnut Spätzle 134
0
Moist Orange Cake with Citrus Cheesecake Cream 162
0
Mumrez Khan’s Lamb and Spinach Karahi Curry from the Karachi Restaurant 116
0
Mussels in Pilau Rice with Roasted Cumin and Mustard Seeds and a Coconut, Cucumber and Tomato Relish 54
0
Navarin of Lamb ‘Printanière’ 110
0
Oven-Dried Tomato and Thyme Tart with Blue Vinny, Olive Oil and Rocket 14
0
Oyster Soup 59
0
Pan-fried Brown Trout with Bacon, Hazelnuts and Frisée 47
0
Pan-fried Calves’ Liver and Dry-cured Bacon with Balsamic Caramelized Onions 112
0
Pan-fried Chicken Breasts with Muscat Wine and Black Pudding 78
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Panzanella 38
0
Parsley Soup with Chive Cream 29
0
Parsnip and Potato Mash 172
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Patricia Wells’ ‘Cheese-makers’ Salad’ 174
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Pavlova with Cream and Passion Fruit 140
0
Pigeon with Peas 126
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Pilau Rice 175
0
Plain Boiled Potatoes 172
0
Poached Guinea Fowl with Winter Vegetables, Herbed Lentils and Salsa Verde 84
0
Poached Pears with Mulberries and Mascarpone Ice Cream 147
0
Poached Salt Beef with Celeriac and Mustard Salad 108
0
Pommes Anna 171
0
Pommes Coq d’Or 173
0
Pork Pie with Spicy Apple and Walnut Chutney 120
0
Pot-roasted Pheasant with Bacon, Fennel, Leeks and Carrots 131
0
Potato and Watercress Soup 29
0
Quick Dauphinoise Potatoes 173
0
Rabbit Pie with Forcemeat Balls 128
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Ragoût of Hare with Red Wine from the Loire 130
0
Raspberry Cranachan 151
0
Red Chilli Mackerel with Fresh Onion Chutney 52
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Red-cooked Wild Boar with Star Anise and Dried Tangerine Peel 127
0
Rhubarb Crumble 150
0
Rich Shortcrust Pastry 177
0
Roast Chicken with Tarragon 75
0
Roast Duck with Petit Pois à la Française 73
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Roast Goose with Sage and Onion Stuffing and Apple Sauce 76
0
Roast Grouse with Bread Sauce and All The Trimmings 135
0
Roast Potatoes 172
0
Roast Rack of Salt-marsh Lamb with a Stew of Peas and Flageolets, Garlic, Parsley and Olive Oil 97
0
Roasted Chicken Stock 176
0
Roasted Red Peppers 177
0
Roman Tripe with Tomato, Borlotti Beans and Parmesan 113
0
Saffron Cake 163
0
Salad of Poached Eggs with Bacon and Croûtons 16
0
Salad of Smoked Haddock, Warm Potatoes and Little Gem Lettuce 46
0
Sautéed Chicken with Forty Cloves of Garlic 81
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Sautéed Pork Chops with Shallots, Sage and Cider 96
0
Sautéed Potatoes 172
0
Scallops in Puff Pastry with Aged Cider Vinegar and Dill 51
0
Seared Escalopes of Wild Salmon with a Warm Olive Oil, Basil and Caramelized Vinegar Dressing 60
0
Seasonal Salad of Fennel and Radicchio with Shaved Tuna and Parmesan 26
0
Sliced Seared Fillet Steak Salad with Pickled Chicory 94
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Smoked Duck Breast with Bitter Leaves, Lentils and New Potatoes 77
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Smoked Salmon with Scrambled Eggs, Capers and Onion 53
0
Soft Green Lettuce Salad with an Olive Oil and Garlic Dressing 174
0
Spicy Apple and Walnut Chutney 175
0
Spring Onion, Lettuce and Coriander Salad, with Hot Stir-fried Red Chilli Prawns, Lime Leaves, Garlic and Basil 63
0
Steak and Kidney Pudding 93
5
Steamed Chinese Greens in Oyster Sauce 171
0
Steamed Rice 175
0
Steamed Savoy Cabbage, Sprouting Broccoli, Sprouts or Broccoli 170
0
Steamed Spinach 171
0
Steamed Treacle Sponge with Butterscotch Sauce and Custard 152
0
Stilton with Walnuts and Honey 17
0
Stuffed Romano Peppers with Guajillo Chilli Sauce Fried in Polenta 32
0
Summer Pudding 155
0
Sunken Chocolate Cake 165
0
Sussex Pond Pudding 141
0
Tomato, Shallot and Basil Salad 174
0
Vincenzo’s Sausages with Parmesan Polenta 103
0
Walnut Bread 167
0
Walnut Tart 161
0
Warm Aubergine and Mozzarella Salad 17
0
Warm Poached Skate with the Sunny and Aromatic Flavours of Morocco 48
0
Warm Runner Beans with Summer Savory 169
0
Warm Salad of Pan-fried Pheasant Breasts with Watercress, Potatoes and Sherry Vinegar and Walnut-oil Dressing 132
0
Welsh Cawl 107
0
White Cabbage Salad 170
0
Wild Mushrooms and Devilled Kidneys on Hot Buttered Toast 30
0

Publishers Information

About Rick Stein’s Food Heroes

Publisher Web Link: http://www.eburypublishing.co.uk/

Rick Stein, one of the UKs most popular and respected chefs, opens your eyes to the wealth of produce available on your doorstep with his book, Rick Stein’s Food Heroes.

Now available for the first time in paperback as well as hardback, this book is both an inspirational collection of recipes and a delightful celebration of British ingredients and those who create them.

Rick has always encouraged us to think carefully about the food we eat, to seek out the best-quality ingredients and to cook them simply. In his accompanying TV series he travelled around Britain, searching out the best of all British produce, from bread to beer and lamb to cheese.

The book contains over 100 recipes, including all those broadcast on BBC2.

In addition to a host of brand new recipes (including Smoked Duck Breast Salad with New Potatoes and Fresh Raspberry Tart with Hazelnut and Coconut Pastry), Rick adds his own variations on traditional dishes, such as The Definitive Welsh Rarebit. (http://www.eburypublishing.co.uk/)

Author Information

About Rick Stein

Author Web Link: http://www.rickstein.com/

Rick Stein is somewhat misleadingly labelled a ‘Celebrity Chef’. In fact, with his ex-wife Jill, he has four restaurants, a delicatessen, a patisserie, a seafood cookery school and forty hotel bedrooms in the small fishing port of Padstow on the north coast of Cornwall, which have developed over the past 34 years. Two of his sons are currently working in the business. The Seafood Restaurant had a major refurbishment in January 2008, the new look restaurant now includes a convivial seafood bar right in the middle. The latest enthusiasm has been taking over a pub. The Cornish Arms, a couple of miles outside Padstow at St Merryn, is definitely not a gastro pub but maintains a busy public bar for the locals and features dishes like fish pie, grilled cod with mushy peas and scampi in the basket. Rick has also become a joint partner in a hotel and restaurant at Mollymook about three and a half hours drive from Sydney in Australia. Rick Stein at Bannister’s has a menu similar to The Seafood Restaurant but celebrating the seafood of the south coast of New South Wales.

Rick attributes the success of all this to a simple observation “Nothing is more exhilarating than fresh fish simply cooked”. It was this enthusiasm for seafood that led him to make his first TV cookery series Taste of the Sea in 1995. Since then he has made eight more. The first four were exclusively about fish and shellfish. After which he made two series in Great Britain and Ireland about small food producers who value the taste and quality of what they grow or make above everything, who he called his Food Heroes. After this he set his sights on the food and cooking of France which he discovered on a leisurely voyage down the canals of Southern France on a canal barge. The series, French Odyssey, and the book which accompanied it, were extremely successful partly because everyone loves rural France from Bordeaux to Marseille and the produce, particularly in the little local country markets, is so good.

Rick and his producer David Pritchard enjoyed making the French series so much that they decided to carry on where they had left off, in Marseille, by setting out into the Mediterranean for a series of Mediterranean Escapes. This TV series and book has Rick journeying by ferry and Land Rover through Corsica, Sardinia, Sicily, Puglia, Majorca, Catalonia, Corfu, Eastern Turkey and Morocco asking the question ‘what is so special about Mediterranean cuisine?’  He finds, in the local traditional cuisines of those countries, food of vibrancy and colour. His latest venture has been Far Eastern Odyssey a journey through Malaysia, Cambodia, Thailand, Vietnam, Bali, Bangladesh and Sri Lanka where, again, he celebrated the attraction of local food in a part of the world where the cooking is becoming ever better known for its light, healthy, spicy flavour. The TV series and accompanying book came out in July 2009 with a final programme due out just before Christmas. He starts filming a series about the food of Spain and Portugal next April.

All of this represents his philosophy on food, eating and restaurants, which is that cooking and eating together are generous activities, which should be taken seriously but should also resound with joy. All the books and films show a commitment to the quality of food too and a concern for sustainability in fishing and good husbandry in farming.

In the last few years Rick has also been commissioned by the BBC to make a number of one-off documentaries not all to do with food. They include Betjeman and Me - Rick Stein’s Story (2006), celebrating the life and work of the much-loved English poet who knew Cornwall well; Rick Stein and the Japanese Ambassador (2006) a programme where Rick went to Japan to learn about Japanese fish cookery and Rick Stein in du Maurier Country (2007) where Rick paid a personal tribute to the novelist Daphne du Maurier who lived most of her life in his beloved Cornwall.  Rick’s one off special, Memoirs of a Seafood Chef, was broadcast by the BBC in January 2009. Rick is currently working on a programme about Italian food and Opera which goes out in April 2010.

In a long career as a chef, Rick has cooked twice for Tony Blair at 10 Downing Street, once for the French President Jacques Chirac and, on another occasion, for the Queen and Prince Philip to celebrate the Golden Jubilee in which all her past prime ministers were invited. He was awarded an OBE in 2003 for services to West Country Tourism.

Rick still lives part of the year in Padstow. He misses the company of his small Jack Russell, Chalky, who died in January 2007 but remembers that he had a very good long life. He was 18 when he died.

Rick now has a house in Sydney and a holiday retreat in Mollymook with his fiancée, Sarah Burns and regards Australia as his second home. (http://www.rickstein.com/)

Cookbooks by Rick Stein