By Louise Pickford
Advent; flavor tempters; together with: Scallops & chorizo kebabs, Yakatori bird skewers, chook & jalapeno quesadilla, Marinated goat cheese with herb-grilled tortilla, For vegetarians; together with: Charred chilli pumpkin wedges, Grilled corn with lime & chilli salt rub, Barbecued candy potatoes with mustard butter, Chickpea & tofu veggie burgers, Steaks & ribs; together with: Rib eye with chimichurri sauce,T-bone with garlic & parsley butter, Beer & paprika poultry, Rum & maple-glazed beef stomach, beef steaks with fennel rub, Rosemary-rubbed lamb cutlets, Lamb with tahini yogurt sauce, Fish & seafood; together with: Clam parcels with coconut, Scallops with papaya salsa, Chargrilled calamari with chilli jam, Grilled lobster tails with fennel, Salmon with lemon & olive salad, Jerk tuna with mango salsa, Prawns with garlic aioli, Burgers, scorching canines & kebabs; together with: All American burger, vintage cheeseburger, bird burger with onion jam,Tuna burger with guacamole, Lamb burger with grilled mushrooms & rosemary aioli, Cornbread aubergine burgers with tomato, mozzarella & pesto, Prosciutto-wrapped Italian sizzling canine with salsa rossa, Salads, sauces & marinades; together with: Seared pork salad with creamy mustard dressing, Tuna tataki with sesame dressing, Smoked garlic Caesar salad, Grilled vegetable salad with goat cheese dressing, combined leaf salad with pine nut dressing, Lemon, lime, chilli & thyme oil, Moroccan spice paste, barbeque sauce, candy treats; together with: Barbecued bananas with maple ice cream, Grilled pineapple with lime granita, Seared mango with strawberry sorbet, Fruit parcels with caramel sauce
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The warm, lumpy curds are fused together with the help of some pressure to make the texture more uniform. As the curd cools, the cheeses firm up, making them easier to cut and cook. THE ONE-HOUR CHEESEMAKER'S MIND There is a general mystique surrounding the cheesemaking process—and some people fear that seeming unknown. But try to set that aside, and take on a playful attitude as you allow yourself time to learn. I’ve included some helpful information and techniques in this section (that I wish I’d had when I was learning) to put your mind at ease before and after you make your first cheeses.
Don’t add unnecessary steps because you remember reading something online or recall a factoid from science class. I’m all for encouraging you to play with it later, but when you’re learning, follow the carefully crafted recipes contained in these pages. And if you find an easier method along the way, email me, will ya? 4. Now go make cheese fearlessly. Free your mind, follow the recipes, and may the curd be with you! HOW TO USE THIS BOOK AND THE RECIPES As you make your way through the book, here are a couple of tips to keep in mind and features to look out for as you approach each recipe.
It’s quite possible that you’ll encounter the challenges laid out in the Troubleshooting section (page 25), but the good news is, you’re just as likely to experience none of them! Even in the challenging cases, though, you can likely eat and enjoy your results. A tough mozzarella (or a tough Chipotle-Lime Oaxaca or Pizza Filata) can be cubed like paneer. ) A crumbly ricotta (or Chèvre French Kisses, Fromage Facile, or Classic Cottage Cheese) can still be used like Chivo Fresco, or Farm-Fresh Rounds (pizza, pasta, stuffing veggies, on salads, and so on).
200 barbecue recipes by Louise Pickford