200 barbecue recipes by Louise Pickford

By Louise Pickford

Advent; style tempters; together with: Scallops & chorizo kebabs, Yakatori poultry 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 bird, Rum & maple-glazed red meat 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, chook 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 canines 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, fish fry 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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An Italian fourteenth-century manuscript of the recipe is as valid today as it was then. NOTE: If you do not wish to use this sauce right away, butter a piece of parchment or waxed paper and push the buttered side right down against the surface of the sauce, pressing the paper tightly against the sides of the pan to keep all the air off the surface. You can also thin or thicken the sauce by simply adding more or less of the liquid and solid ingredients. 2 cups whole milk 1 grating fresh nutmeg (optional) 1 slice onion (optional) 1 clove garlic (optional) 1 bay leaf (optional) 3 tablespoons unsalted butter 3 tablespoons unbleached all-purpose flour Sea salt and ground white pepper Heat the milk in a heavy saucepan over low heat (do not let it boil) and infuse it with any or all of the optional flavorings by simply dropping them in the milk.

Drape over another quarter of the dough (bringing you to the halfway mark on the dough circle) and repeat the process. Then, unfurl the dough sheet, turn it around, and do the same steps from the other end. Repeat the full process twice. The dough is now ready for drying, prior to being cut into shapes. Put the sheet of pasta on a large cotton or linen sheet or tablecloth, or on your cleaned and floured board. Let it air-dry for about 10 minutes on one side. Then carefully roll it up on the mattarello to facilitate handling.

Then fold it in thirds like a letter and feed it through twice more; for each pass, decrease the space between the rollers a notch and flour the pasta as much as necessary to keep it from sticking. When it is very thin (use your judgment as to how thin it should be, but try for 1⁄32 inch thick), dry as described in the preceding section on rolling the dough by hand. COLORED PASTAS At the risk of being branded a heretic, I must tell you that I consider colored pastas, at best, a gimmick. Only occasionally have I encountered colored pasta in Italy in public eating places.

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