Accompaniment

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Celeriac and Lancashire Cheese BreadMakes 1 loaf (serves 4-6)

Celeriac and Lancashire Cheese Bread

This is yet another favourite and blissfully easy bread, which is crunchy and crusty on the outside and soft and squidgy within.

 
 
Spiced Pickled Agen Prunes in ArmagnacMakes five 1 lb (350 ml capacity) jars

Spiced Pickled Agen Prunes in Armagnac

It's great to have a jar of these pickles in the cupboard to serve with cold meats or pates, but I think they also make a wonderful accompaniment to Crisp Roast Duck with Confit of Sour Cherries.

 
 
Pistachio WafersServes 12

Pistachio Wafers

Serve these pretty little wafers with any ice cream, but particularly pistachio. They can be stored in an airtight tin, giving you plenty of opportunities to indulge!

 
 
Poached Quail Egg Salad with Watercress and Tarragon SauceServes 6

Poached Quail Egg Salad with Watercress and Tarragon Sauce

This lovely summery salad is extremely easy to make and looks really impressive when entertaining.

 
 
Sour Dill PicklesMakes two 17½ fl oz (500 ml) preserving jars.

Sour Dill Pickles

Supermarket dill-pickled cucumbers are always a bit on the sweet side for me, so this is my attempt at capturing that lovely sour New York deli-type pickle.

 
 
Marinated Courgette and Coriander SaladServes 2

Marinated Courgette and Coriander Salad

Courgettes grow like the clappers – fast. So you have to be vigilant and collect them every day or you end up with huge marrows and whilst the odd marrow is not to be despised, too many can be a problem, especially as most country people are desperat

 
 
Pickled Beetroot with ShallotsMakes an 18 fl oz (500 ml) jar

Pickled Beetroot with Shallots

Preserved properly, beetroot has none of the overpowering vinegar flavour that you all too often find in jars. Instead, it has a wonderful sweetness and flavour that makes it ideal with all cold meats and cheese.

 
 
Lemon Parsley PotatoesServes 3-4

Lemon Parsley Potatoes

New potatoes are something it is hard to get enough of so, when you've enjoyed them hot with mint and butter and cold with mayonnaise, here is something a little different: take parsley, lemon and lots of freshly ground pepper and make a dressing.

 
 
Terrine of Turkey and Bacon with WalnutsServes 10-12

Terrine of Turkey and Bacon with Walnuts

This is just perfect for the party season, as it will feed a lot of people as a first course and is very little trouble to make. Serve with crusty bread cut into thick slices, then toasted.

 
 
Mini Focaccia Bread with Red Onion, Olive and Rosemary ToppingMakes enough for 4 mini focaccia

Mini Focaccia Bread with Red Onion, Olive and Rosemary Topping

Focaccia is an Italian flat bread made with olive oil. The flavour of the oil is important, so it's advisable to use a good, strong, fruity virgin olive oil for this.

 
 
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