Fulton - Encyclopedia of Food and Cook

Contents

There is a great feeling of celebration for this special global printing of the Encyclopedia of Food and Cookery, it celebrates 30 years since the first edition in 1983. i had great pleasure in researching and writing its contents and it has been a great joy to use. The encyclopedia offers everything you need to know about food and cooking, arranged from a for abalone to Z for Zwieback, and the index provides a cross reference for ease of locating information. There are more than 1000 entries and 1500 recipes, many of which have been updated over the years.

In this encyclopedia you will find arranged alphabetically under a what to do with new seasons apples, avocados, artichokes or abalone.

When christmas draws near and you plan a turkey, you will find what size to buy, how to stuff, truss, roast and carve a turkey and how to use the leftovers, simply by turning to T.

There is information about fruit, vegetables, meat and fish with guides to different cooking methods. Spices, herbs, sauces are covered, as are varieties of potatoes, pears, and salad greens, oils, vinegars and more.

Recipes and information in this book are global; you will find chinese, Russian, French and German salads, cakes, pies, and main dishes. There are pilaus from india, satays from Singapore, sashimi from Japan as well as old-fashioned english favourites like Toad in the Hole. This is the perfect book to put in the hands of a beginner, yet is rewarding for the most experienced cook. it encompasses old traditional favourites as well as the latest trends in food. its a book for everyone to enjoy forever.

Happy cooking good eating.

ABALONE

The beautiful single ear-shaped shell of the abalone is lined with mother of pearl, which is used to make buttons. The tough, fleshy mollusc in the shell is the edible part, and has a delicious clam-like flavour. Abalone is considered a great delicacy and is available fresh or tinned.

If fresh, abalone should be cut into thin slices and pounded to tenderise it before sauting briefly (4555 seconds). It will toughen if overcooked. Dried abalone has to be soaked for 4 days before using and is not recommended.

Sauted Abalone: Slice abalone into strips against the grain. If fresh, pound with a meat mallet until soft and limp. Coat with egg and breadcrumbs or plain (allpurpose) flour, and cook very quickly in hot oil or butter until golden. Season with salt and pepper and serve with lemon wedges or .

ABERDEEN SAUSAGE

A Scottish favourite. Serve cold, with salads.

ABERDEEN SAUSAGE

250 g (9 oz) bacon, rind removed

500 g (1 lb 2 oz) minced (ground) topside (top round)

80 g (2 oz/1 cup) fresh breadcrumbs

2 teaspoons Worcestershire sauce

1 tablespoon finely chopped parsley

1 teaspoon salt

freshly ground black pepper

teaspoon nutmeg

grated zest lemon

1 egg

plain (all-purpose) flour for dusting

fine, dry breadcrumbs

Mince (grind) bacon and combine with remaining ingredients except flour and dry breadcrumbs. Form into a roll about 8 cm (3 in) wide and dust with flour. Tie securely in a scalded, floured cloth and plunge into a saucepan of boiling water. Boil steadily for 2 hours, replacing water if necessary. Unwrap while hot and roll in dry breadcrumbs. Place on a baking tray and dry in a preheated slow oven (150C/300F) for 15 minutes. Serves 6.

AOLI

A garlic-flavoured sauce from Provence in France. Serve it with hot or cold fish, cold meats, cooked or raw vegetables and hard-boiled eggs.

AOLI

4 fat cloves garlic

salt

2 egg yolks

250 ml (8 fl oz/1 cup) olive oil

1 tablespoon lemon juice

Crush garlic to a pulp with teaspoon salt. Beat in egg yolks, then 3 tablespoons olive oil drop by drop, then lemon juice. Beat in remaining oil a little at a time. Mixture should be smooth and thick, like mayonnaise. Taste and adjust seasoning. Makes 310 ml (10 fl oz/1 cups).

ALLSPICE

A spice which seems to combine the flavours of cinnamon, cloves and nutmeg. The source is the berry of the pimento tree and allspice is sometimes bought as pimento. Whole berries are used in pickles and preserves. Crushed, they flavour cakes, puddings, biscuits and some meat and fish dishes.

ALMOND

Whole, slivered, chopped, ground, plain or toasted, almonds are one of the pleasures of the kitchen.

To blanch almonds (remove brown skin): Cover whole almonds with boiling water and leave until skins are wrinkled (about 5 minutes). Drain, pinch off skins and dry, without colouring, in a preheated very cool oven (120C/250F).

To sliver or flake almonds: Cover freshly blanched nuts with boiling water and simmer for 23 minutes; drain. Using a very sharp paring knife, cut almonds horizontally into flakes, or split in 2 and cut each half lengthways into fine slivers. Dry, without colouring, in a preheated very cool oven (120C/250F).

To toast almonds: Spread in a single layer on a baking tray and bake in a preheated slow oven (150C/300F), turning them until golden.

To grind almonds: Use a special rotary nut mill or process in small batches in a blender or food processor. Use pulse action on high speed but be careful to stop as soon as the almonds become a dry meal. Over-processing makes them pasty and oily.

ALMOND SOUP

100 g (3 oz/1 cup) ground almonds

750 ml (25 fl oz/3 cups) chicken stock

1 small onion stuck with 2 cloves

1 bay leaf

125 ml (4 fl oz/ cup) milk

pinch nutmeg

salt and freshly ground black pepper

30 g (1 oz) butter

2 tablespoons plain (all-purpose) flour

250 ml (8 fl oz/1 cup) cream

slivered toasted almonds to garnish

Combine ground almonds, stock, onion and bay leaf in a saucepan. Simmer, covered, for 30 minutes. Remove onion and bay leaf, pour mixture into a jug and add milk, nutmeg, salt and pepper. Melt butter, add flour and stir over low heat for 1 minute. Remove from heat, and blend in stock mixture. Stir over heat until boiling. Simmer for 5 minutes. Add cream and reheat but do not boil. Serve hot or cold, with a sprinkle of slivered almonds. Serves 4.

ALMOND MACAROONS (AMARETTI)

2 egg whites

135 g (5 oz/1 cups) freshly ground almonds

230 g (8 oz/1 cup) caster (superfine) sugar

2 tablespoons icing (confectioners) sugar, sifted

extra sifted icing (confectioners) sugar for dusting

Beat egg whites to a firm snow and fold in ground almonds and sugars. Pipe mixture onto squares of baking paper in small round or oval shapes. Dust with extra icing sugar and leave for about 4 hours. Bake macaroons in a preheated moderately slow oven (160C/325F) for 15 minutes or until delicately browned. Cool before removing from paper squares. Store in an airtight container. Makes 1416.

ALMOND TART

PASTRY

150 g (5 oz/1 cup) plain (all-purpose) flour

2 tablespoons sugar

teaspoon baking powder

90 g (3 oz) butter

1 egg, lightly beaten

1 tablespoon iced water

FILLING

125 g (4 oz) butter

230 g (8 oz/1 cup) caster (superfine) sugar

35 g (1 oz/ cup) plain (all-purpose) flour, sifted

60 ml (2 fl oz/ cup) cream

135 g (5 oz/1 cups) flaked almonds, lightly toasted

To make pastry, sift together flour, sugar and baking powder; rub in butter until mixture resembles fine breadcrumbs. Quickly stir in egg and add enough iced water to form a ball. Knead very lightly, wrap in plastic wrap and chill for 1 hour. Place dough on a lightly floured surface and roll out to line a 20 cm (8 in) flan ring. Chill for 30 minutes.