By Rachel Khoo
Dwelling a lifestyles as colourful and artistic as Rachel Khoo—star of 3 BBC tv sequence, writer of bestselling cookbooks, illustrator, and overseas tastemaker—creates a constellation of rules and notion. All of her presents pack this exuberant more-than-a-cookbook, with its rounded corners and hefty workstation suppose. each one flip of the web page bargains possible and scrumptious recipes, style-setting principles from around the world, 250 pictures, and Rachel's captivating illustrations and interesting notes. Here's a cookbook in contrast to any other—one that brings a grin of shock and pleasure each time it's opened.
Read Online or Download Rachel Khoo's Kitchen Notebook: Over 100 Delicious Recipes from My Personal Cookbook PDF
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Extra resources for Rachel Khoo's Kitchen Notebook: Over 100 Delicious Recipes from My Personal Cookbook
8 oz) spinach leaves • Salt and black pepper T his recipe is definitely a keeper especially for the colder months - it’s healthy comfort food. The spicy chorizo adds so much flavor and depth to the tomato stew, and goes well with the moist and smooth cod fillet (and a glass of Chenin Blanc). It’s also amazing with crusty bread to mop up the remaining stew. Method: 1 hour 30 minutes before • Dissolve salt in a large bowl of water for a 10% brine. Brine the cod fillets in the liquid, refrigerated for 1 hour.
Deglaze the same pan with cider and let it reduce slightly. Add mustard and single cream, simmer sauce for 2 minutes while stirring. Set aside. To plate • Place a dollop of mash in the center of the plate, topped with a few slices of tender pork fillet. Drizzle some mustard-cider sauce over it and place some purple sprouting broccoli on the side. Serve immediately. CHEF’S TIP: Don’t worry if the meat is still rather pale after the brief pan-fry. All the flavor will be subsequently captured when deglazing the pan for your sauce.
Once the chicken is ready, pat them dry with kitchen towels. Season with salt and pepper. Heat up oil in a heavy-based skillet, sear the chicken breasts skin side down on high heat for 30 seconds until crisp. Remove chicken from heat, slice them into portions. To plate • Spoon risotto onto serving bowl and top it with chicken slices. Sprinkle with Parmesan prior to serving. CHEF’S TIP: The key to a great risotto is that it can’t be rushed: go for medium heat and a gradual addition of stock, waiting for each addition to be absorbed into the rice before adding the next.
Rachel Khoo's Kitchen Notebook: Over 100 Delicious Recipes from My Personal Cookbook by Rachel Khoo