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Marshall Cavendish International - Dean Brettschneider

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183 pages

English

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Global baker Dean Brettschneider opened Brettschneider's Baking & Cooking School in 2016 to share knowledge and recipes from his successful bakery and food store, Baker & Cook. A natural-born teacher, Dean is passionate about helping home bakers and cooks understand quality ingredients, proper baking and cooking techniques, and thoughtful presentation. His mission in an era of fast food is to keep the art of baking and cooking alive. This book features more than 70 must-have recipes for dishes that are perfect for kick-starting the mornings, refuelling during the day and sharing with family and friends.

Sujets

TV

Cakes

Televisión

Cake

Television

Cooking

Cake (gâteau)

Informations

Publié par	Marshall Cavendish International
Date de parution	30 septembre 2019
Nombre de lectures	0
EAN13	9789814868631
Langue	English
Poids de l'ouvrage	2 Mo

Informations légales : prix de location à la page 0,1000€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

COOK

COOK
food to share
Dean Brettschneider
with Jenna White and Helen Burge
Copyright 2019 Dean Brettschneider
Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International

All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Requests for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 E-mail: genref@sg.marshallcavendish.com Website: www.marshallcavendish.com/genref
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The parties make no representation or warranties with respect to the contents of this book and are not responsible for the outcome of any recipe in this book. While the parties have reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The parties shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
Other Marshall Cavendish Offices: Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Floor, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia.
Marshall Cavendish is a registered trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing in Publication Data
Name(s): Brettschneider, Dean. | White, Jenna, author. | Burge, Helen, author. Title: Cook : food to share / Dean Brettschneider ; with Jenna White and Helen Burge. Description: Singapore : Marshall Cavendish Cuisine, 2019. Identifier(s): OCN 1105730718 | eISBN 978 981 4868 63 1 Subject(s): LCSH: Cooking. | LCGFT: Cookbooks. Classification: DDC 641.5--dc23
Contents

Introduction 7
Snacks Light Bites 11
Breakfasts Brunches 33
Salads Vegetables 51
Grains Pulses 83
Fish Seafood 109
Meat Poultry 127
Sweets Desserts 151
Acknowledgements 175
About the Authors 177
Index 178

Introduction

Growing up in rural New Zealand in the 1980s, I always looked forward to our family meal in the evenings. It was a time when the four of us, my parents, my brother and I, would sit around the dining table at home to share a meal together. The meals may have been simple, but it was a time to catch up with one another and talk about our day.
On Sundays, the extended family would meet up at my grandmother s house for a roast dinner. All the platters of home-made food, lovingly prepared throughout the day, were placed at the centre of the table for us to help ourselves freely to, for second helpings and more, as we enjoyed the conversation around the table. To me, those dinners were the epitome of comfort and sharing food.
When I opened Brettschneider s Baking Cooking School in 2016, my family dinners were at the back of my mind. In an era of fast food and ready-to-eat meals, I wanted to keep the art of baking and cooking alive. I knew that if people understood quality ingredients and proper baking and cooking techniques, they would also appreciate what it means to share a home-cooked meal with family and friends. And this has proved true.
Many of those who attend our classes tell us that they want to be able to bake and cook to share good food with people they love. The desire to create food to share has never been stronger.
The recipes in this book include dishes taught at the school and served at Baker Cook that have become firm favourites among our students and diners. What made these dishes so popular is not just their fresh and vibrant flavours, but that they are perfect for sharing. And that was our guiding principle in selecting the recipes for this book.
We hope you ll enjoy these dishes as much as we do!
Happy cooking!
Dean Brettschneider
7

Snacks Light Bites

MUSHROOM AND THYME P T WITH CROSTINI
Makes about 500 g (1 lb 1 oz) p t

This p t was created for our annual Festive Cookery classes as an alternative to foie gras.
Whilst foie gras it is not, we found that the mushrooms, roasted cashews and thyme provide
a beautiful depth of flavour. Try this tasty vegan p t , spread onto a crisp crostini and
finished with a whisper of fragrant truffle oil. Delish!

INGREDIENTS
250 g (9 oz) mushrooms, such as portobello, Swiss brown, shiitake and/or white button
1 Tbsp extra virgin olive oil
brown onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
3 sprigs thyme, leaves picked
100 g (3 oz) cashew nuts, roasted
1 Tbsp balsamic vinegar
2 Tbsp Italian parsley
Salt, to taste
Freshly ground black pepper, to taste
2 Tbsp quality truffle oil
CROSTINI
1 baguette
2 tsp sea salt flakes
1 tsp dried oregano
Olive oil, as needed

METHOD
Clean the mushrooms with a damp paper towel and roughly chop. Set aside.
Heat the olive oil in a pan over medium heat. Add the onion, garlic, mushrooms and thyme, and saut until fragrant and the onion is translucent. Set aside to cool.
Place the cooled mushroom mixture, cashew nuts, balsamic vinegar and parsley in a food processor and pulse until the mixture is smooth. Add some water, if needed. Season with salt and pepper.
Transfer the p t to a clean airtight jar. Smooth the top and cover with truffle oil. Chill before serving with crostini.
Prepare the crostini. Pre-heat the oven to 150 C (300 F).
Slice the baguette thinly and place flat-side up on baking trays. Sprinkle evenly with the sea salt flakes and dried oregano, then drizzle lightly with olive oil.
Place the trays in the oven and bake for 10 minutes, then turn the crostini over to bake the underside for another 10 minutes until crisp and golden.
13
BLUE CHEESE PALMIERS WITH QUAIL EGGS
Makes 16 palmiers

Delicate and sophisticated, this pre-dinner French pastry is simple to prepare. Even if you
are new at cooking quail eggs, just follow Jenna's method carefully and you should be able
to produce perfectly cooked quail eggs every time.

INGREDIENTS
1 sheet store-bought puff pastry, 25 x 25-cm (10 x 10-in)
Plain flour, as needed
50 g (1 oz) blue cheese
lemon, grated for zest
3 sprigs thyme, leaves picked
1 egg, mixed with some milk for egg wash
8 quail eggs
A few sprigs micro celery
ONION JAM
2 Tbsp olive oil
3 medium onions, peeled and chopped
2 bay leaves
1 sprig rosemary, leaves picked
2 Tbsp red wine vinegar or balsamic vinegar
50 g (1 oz) brown sugar
1 Tbsp black mustard seeds
1 Tbsp yellow mustard seeds
1 tsp salt

METHOD
The onion jam can be prepared in advance and kept in an airtight jar in the refrigerator for up to 3 days. To prepare the jam, heat the olive oil in a heavy bottom saucepan over medium heat. Add the onions, bay leaves and rosemary and brown well over low-medium heat, stirring constantly to prevent sticking. Add the vinegar and stir well to deglaze the pan. Add the sugar and mustard seeds. Cover and cook over low heat for about
30 minutes. The finished onion jam should be quite thick with a shiny, rich brown colour. Set aside to cool completely before using or storing.
Place the sheet of puff pastry on a lightly floured work surface. Spread with some onion jam, leaving a 1-cm ( -in) border on each side. Finely crumble the blue cheese over the onion jam, then sprinkle with the lemon zest and thyme leaves. Brush the borders with egg wash.
Carefully roll up one side of the puff pastry towards the centre, then repeat with the other side, meeting in the middle. Place in the refrigerator for 30 minutes.
Preheat the oven to 220 C (425 F).
Remove the rolled pastry from the refrigerator. Use a sharp knife to cut it into 16 slices, each about 1-cm ( -in) thick. Arrange on a lined baking tray.
Brush the top of each slice with egg wash and bake for 12-15 minutes, or until the cheese is melted and the pastry is puffed and golden.
In the meantime, prepare the quail eggs. Boil a small pot of water and add the eggs. Cook for 2 minutes 10 seconds, then remove with a slotted spoon and plunge immediately into iced water to stop the cooking process. Allow the eggs to cool for 10 minutes before peeling in the water. Slice in half using a sharp knife.
Place a quail egg half on each warm palmier. Garnish with micro celery.
14

SALMON GRAVLAX WITH SEED CRACKERS
Serves 8-10

This Nordic starter is a simple and stylish way to cater for larger numbers. Prepare two days
in advance and you will do more waiting than work. Paired with these gluten-free seed
crackers, it makes a stunning centrepiece.

INGREDIENTS
750 g (1 lb 11 oz) tail end of salmon, skin on
90 g (31/3 oz) castor sugar
70 g (2 oz) sea salt
1 lemon, grated for zest
2 limes, grated for zest
tsp coriander seeds, lightly roasted and pounded
1 bunch dill, chopped
1 bunch chives, chopped
SEED CRACKERS
40 g (12/5 oz) sunflower seeds
50 g (1 oz) pumpkin seeds
50 g (1 oz) white sesame seeds
40 g (12/5 oz) linseed
110 g (4 oz) potato starch
1 tsp ground cumin
1 tsp dried dill
tsp salt
200 ml (6 fl oz) boiling water
2 Tbsp olive oil
TOPPING
50 g (1 oz) cream cheese
50 g (1 oz) salmon roe

METHOD
Start preparations 2 days ahead.
Place the salmon, skin-side up, on a sheet of plastic wrap.
Combine the sugar, salt, lemon zest, lime zest and coriander seeds in a bowl. Mix well. Press the mixture onto the skin of the salmon, then cover the salmon tightly with plastic wrap. Place on a tray, then place a weight on the wrapped salmon. Refrigerate for