A Year in My Kitchen

A Year in My Kitchen

by Skye Gyngell

ISBN-10: 1844005925
ISBN-13: 9781844005925
Region: British
Publisher: Quadrille Publishing Ltd
Publication Date: February, 2008
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Recipe Index

Recipesort icon Page Rating
Almond Panna Cotta with Poached Tamarillos 90
0
Almond Tart with Blackberries 145
0
Apple and Eau-de-vie Snow 193
0
Autumn Coleslaw 184
0
Baked Aubergines with Tomatoes, Tarragona and Crème Fraïche 115
0
Baked Blackberry and Stem Ginger Pudding 190
0
Baked Quince with Honey, Bay and Verjuice 188
0
Baked Ricotta with Roasted Tomatoes, Black Olives and Basil Oil 65
0
Basil Oil 42
0
Beetroot Purée 68
0
Blood Orange and Rosemary Jelly 232
0
Braised Artichokes with Fennel, Tomatoes, Olives and Preserved Lemon 116
0
Braised Lentils 22
0
Braised Oxtail with Ginger, Five Spice and Garlic 222
0
Broad Beans and Peas with Mint and Feta 137
0
Broad Beans with Mint, Ricotta and Crisp Parma Ham 58
0
Carrots with Honey, Lemon Zest and Thyme 86
0
Cauliflower Soup with Gorgonzola and Pickled Pear Relish 150
0
Cavolo Nero with Garlic and Parmesan 183
0
Celeriac Rémoulade 153
0
Celery and Leek Soup with Truffle Oil 64
0
Char-Grilled Salt-Crusted Fillet of Beef 82
0
Chick Pea Purée 68
0
Chick Peas with Chilli, Lime, Tamarind and Coriander 205
0
Chicken Stock 18
0
Chilled Almond Soup 102
0
Chilli Oil 44
0
Chocolate Sorbet 94
0
Chocolate ‘Tart’ 236
0
Confit of Duck with Blood Orange and Fennel Salad 216
0
Crab Claws with Chilli Oil and Mayonnaise 120
0
Crab Salad with Nam Jim and Mixed Cress 70
0
Flavoured Yoghurt 34
0
Garlic Oil 44
0
Gelatine 246
0
Girolles with Fried Egg and Sourdough Breadcrumbs 159
0
Griddled Scallops with Radicchio, Sourdough Breadcrumbs and Anchovy Dressing 171
0
Ice Cream Base 248
0
Jerusalem Artichokes, Porcini and Parmesan Hats 156
0
Lamb Cutlets with Skordalia and Spinach 83
0
Lamb with Prunes, Chilli, Coriander and Spice Mix 180
0
Lamb with Sprouting Broccoli, Anchovy and Harissa 179
0
Leeks Vinaigrette with Eggs Mimosa, Capers and Black Olives 61
0
Lemon Syllabub 97
0
Lemon-Infused Oil 44
0
Lentil, Red Pepper and Cumin Soup 204
0
Lobster Curry with Tamarind, Roasted Coconut, Ginger and Coriander 78
0
Mackerel Fillets with Roasted Tomatoes and Horseradish Cream 76
0
Mayonnaise 36
0
Meringue 244
0
Meringues with Chestnut Purée and Cream 235
0
Meringues with Summer Fruits and Crème Anglaise 142
0
Mezze Plate 69
0
Mezze Salad 69
0
Monkfish and Clams with Roasted Almonds, Rosemary and Aïoli 124
0
Morels on Toast 56
0
Mussels with Fennel, Saffron and Spinach 170
0
Pan-fried Salmon with Wild Garlic 75
0
Pan-Fried Scallops with Horseradish Cream and Winter Leaves 209
0
Pan-Fried Sea Bass with Braised Fennel and Ginger 175
0
Pan-Fried Veal Chops with Almond and Rosemary Aïoli 221
0
Pan-Roasted Chicken with Lentils, Roasted Tomatoes and Basil OIl 128
0
Pan-Roasted Guinea Fowl with Parsley Sauce 176
0
Panade of Slow-Cooked Onions with Gruyère 203
0
Parma Ham with Warm Chestnuts, Rocket and Sage Oil 198
0
Parsley Soup 105
0
Parsnip Purée with Thyme, Mustard and Crème Fraïche 230
0
Pastry 242
0
Peppers Piedmontese 110
0
Pheasant with Beetroot and Roasted Tomato Purée 220
0
Pickled Pear Relish 33
0
Poached Loquats with Crème Fraïche 98
0
Prune and Armagnac Tart 92
0
Rabbit, Pancetta and Verjuice 81
0
Rare Roast Beef Salad with Green Beans, New Potatoes and Horseradish Cream 134
0
Raspberry and Apricot Bread Puddings 144
0
Red Mullet with Fennel and Saffron Mayonnaise 122
0
Roast Chicken and Bread Salad with Sour Cherries and Roasted Red Onions 132
0
Roasted Halibut with Szechuan Aubergines 172
0
Roasted Red Onions 29
0
Roasted Spice Mix 16
0
Roasted Squash with Roasted Tomatoes, Feta and Basil Oil 164
0
Roasted Tomato and Red Pepper Purée 67
0
Salad of Lamb, Green Beans and Fennel with Tomato and Chilli Jam 84
0
Salad of Lentils, Avocado and Goat’s Cheese 109
0
Salad of Pickled Pears, Walnuts, Dandelion and Gorgonzola 200
0
Salad of Spring Vegetables with Herbs, Pecorino and Lemon-Infused Oil 54
0
Salt Cod with Tomato, Fenel, Saffron and Aïoli 210
0
Sautéed Savoy Cabbage with Chilli and Garlic Oils 229
0
Slow-Cooked Pork Belly with Cinnamon, Cloves, Ginger and Star Anise 226
0
Slow-Cooked Veal with Spinach, Carrots and Lemon 178
0
Slow-Roasted Tomatoes 29
0
Smoked Haddock Chowder 206
0
Sourdough Breadcrumbs 24
0
Spiced Aubergine and Sweet Potato with Spinach 167
0
Spicy Meatballs with Coriander and Sour Cherries 224
0
Spinach Soup with Nutmet and Crème Fraïche 62
0
Spinach with Garlic, Lemon and Chilli 139
0
Spinach, Fennel and Asparagus Salad 108
0
Squid and Chorizo with Black Olives and Red Pepper 121
0
Strawberry Granita 146
0
Sweet Potato and Ginger Soup 152
0
Sweet Potato and Goat’s Cheese Frittata 138
0
Sweet Potato Purée with Tamari, Maple Syrup and Chilli 182
0
Tea-Smoked Fillets of Wild Salmon with Pickled Cucumber Salad 119
0
Tea-Smoked Quail with Chinese Five Spice and Buttered Spinach 215
0
Tea-Smoking 20
0
Toasted Nuts 25
0
Tomato and Chilli Jam 32
0
Vinaigrette 38
0
Vitello Tonnato with Tomatoes, Olives and Basil Oil 131
0
Walnut and Honey Tart 194
0
Warm Asparagus with Herb Mayonnaise 57
0
Warm Broccoli Salad with Chilli and Garlic Oil 163
0
Winter Rhubarb Ice Cream 237
0

Publishers Information

About A Year in My Kitchen

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

A Year in My Kitchen is destined to become one of the classic cookbooks and consolidate the already remarkable reputation of its author, Skye Gyngell, as one of the most inspirational chefs cooking today. Skye’s refreshingly original approach to cooking yields superb results.

Her unfussy but intensely flavourful food is based on the components of her culinary toolbox ingredients and flavourings that Skye uses to build her dishes from earthy base note flavours to the fresh top notes that make the dish sing. Seasonally inspired and produce led, Skye maintains that her secret is not to mess with good ingredients just to turn the volume up. The recipes in the book are an absolute treasure trove of dishes especially created to make the most of ingredients at their seasonal best.

Try a refreshing springtime Panade of Broad Beans with Pancetta, Mint and Ricotta; a summertime treat of Tea-Smoked Wild Salmon with Chilli Sauce; a warming Sweet Potato and Ginger Soup in autumn; and a Spicy Italian Sausage with Rosemary, Chilli, Red Wine and Polenta to cheer you through the dark winter days.

Simple, clean and clear flavours are the prevailing characteristics and the food sings in the mouth as well as visually on the plate. Her enthusiasm for great-tasting food is conveyed on every page, providing a constant source of inspiration. (http://www.quadrille.co.uk/)

Author Information

About Skye Gyngell

Skye Gyngell is head chef at Petersham Nurseries Café in Richmond, Surrey, and an established food writer, writing regularly for The Independent on Sunday, Vogue and Delicious magazine in Australia. Born in Australia, Skye has worked as a chef in Sydney, Paris and London. Since 2004, she has been pivotal in gaining Petersham Nurseries Café its reputation for excellent food and an impressive number of awards. In 2006, Skye’s first cookbook, A Year in My Kitchen, was published by Quadrille, to notable Acclaim. In 2007 it was named The Guild of Food Writers Cookery Book of the Year and the Best Food Book at Le Cordon Bleu World Food Media Awards.

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