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Kitous Tony - Comptoir Libanais Express

Here you can read online Kitous Tony - Comptoir Libanais Express full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. City: London, year: 2014, publisher: Random House;Preface Digital, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

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Kitous Tony Comptoir Libanais Express
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    Comptoir Libanais Express
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Comptoir Libanais Express: summary, description and annotation

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Comptoir Express is about those times when I need to race around the kitchen and prepare great food in a hurry. Inspired by the best dishes and ingredients Ive eaten in the Lebanon and at Comptoir Libanais, its about simple ingredients and preparing in advance to take the hassle out of cooking delicious meals.

Tony Kitous is a rising star in the culinary world. Screen-tested for a series on BBC and appearing in Food and Drink he is tipped to be one of the new faces of 2014.

Pages on everyday key ingredients, like aubergines or yoghurt, with ideas that transform them from their shopping-bag state into easily prepared components of a fantastic meal.

Filled with simple ideas and dishes, you can combine as you like, making relaxed meals that are endlessly variable each time you cook them.

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List of Recipes - photo 1
List of Recipes ingredients - photo 2
List of Recipes ingredients - photo 3
List of Recipes ingredients Halloumi is a mild salty white Cypriot - photo 4
List of Recipes
ingredients Halloumi is a mild salty white Cypriot cheese that can be - photo 5
ingredients
Halloumi is a mild salty white Cypriot cheese that can be grilled or grated - photo 6

Halloumi is a mild, salty, white Cypriot cheese, that can be grilled or grated into dishes, and is similar to Akawi cheese found in Lebanon and Syria. After slicing, its best to wash it to reduce the salt. Keeps well in the fridge Feta is a salty, sour, brined cheese with a rather strong flavour and crumbly texture, that holds its shape when baked. Best kept covered in brine in the fridge Labneh is yoghurt that has been strained through cloth until the whey has drained away. I always have it on the mezze table in a bowl Yoghurt: look out for different sorts from sheep or goats milk. Full-fat yoghurt is perfect for the recipes in this book

Pickled turnips should be iridescent pink due to the colour from the beetroot - photo 7

Pickled turnips should be iridescent pink due to the colour from the beetroot theyre pickled with, brightened by the acidity of the pickle. Make sure theyre crunchy and not flabby Pickled cucumbers should be crisp, and olive green rather than vivid. Use a fork or tongs rather than fingers to fish them out of the jar Carob, mulberry or pomegranate molasses, has a rich, sour flavour and makes a great dressing Nuts in the shell might seem old-fashioned but the whole business of shelling them after dinner has a sweet charm for me. Bring them back into fashion You wont see pickled green almonds often but in the Lebanon theyre a treat. Theyre crisp, refreshing and perfect served with cocktails or a mezze

When youre buying fresh pomegranate go for the heaviest ones that are firm all - photo 8

When youre buying fresh pomegranate, go for the heaviest ones that are firm all over, without bruising Melon, ice-cold and cut fresh, is perfect served after a meal. One of the simplest and best desserts I know Quince is one of the most revered fruits. Either bake them whole or peel, core and simmer barely covered in water until soft

Keep a stack of flatbreads well-wrapped in the freezer as they warm in minutes - photo 9

Keep a stack of flatbreads well-wrapped in the freezer as they warm in minutes in a hot oven. Essential for every mezze table.

Allspice is one of the principal spices used in Lebanese cuisine It is the - photo 10
Allspice is one of the principal spices used in Lebanese cuisine It is the - photo 11
Allspice is one of the principal spices used in Lebanese cuisine It is the - photo 12

Allspice is one of the principal spices used in Lebanese cuisine. It is the dried fruit of the Pimenta Dioica tree and is believed to have been called allspice by the British, who thought it combined the flavours of cinnamon, cloves and nutmeg. It lends a warmth and earthy flavour to Lebanese food and is subtly able to lift dishes that might initially appear quite bland.

You can use cider vinegar in place of Lebanese apple vinegar though the - photo 13

You can use cider vinegar in place of Lebanese apple vinegar, though the flavour is not as complex. Traditionally we make it each autumn by simply chopping the apples without peeling or coring, then we place them in a barrel and leave them somewhere warm for a few months until the fermentation has slowed and the liquid has a rich vinegar aroma. Lebanese apple vinegar has a dark golden colour and is slightly cloudy, as its unfiltered and retains more of the apple. We use it often in marinades, as its very good with grilled meats, or sometimes on a salad Ill use it in place of lemon juice. If you have the time, you can intensify the flavour of shop-bought cider vinegar by grating 12 raw apples into a bowl containing 500ml cider vinegar, covering it with a cloth, and leaving it at room temperature for a week before straining and rebottling. This will give the cider vinegar much more flavour.

Perhaps the most important vegetable we use at Comptoir and in Lebanese - photo 14

Perhaps the most important vegetable we use at Comptoir, and in Lebanese cooking. When its cooked its texture is porous enough to hold the oils, spices and sauces you mix it with, while adding a flavour that softens rather than dominates the dish. The most famous recipe is perhaps baba ghanoush, made by roasting eggplants, peeling the skin off, mixing the finely chopped flesh with tahini until thick, then adjusting the flavour to taste with lemon juice, mashed raw garlic, chopped parsley and salt. See for my twist on the classic version my red baba ghanoush.

A Middle Eastern spice mix that varies according to the country and to the cook - photo 15

A Middle Eastern spice mix that varies according to the country and to the cook each has their own and many argue endlessly over the precise balance of spices. In Morocco rosebuds are added to the mix

You can buy Baharat at some specialist supermarkets in the UK, but its easy to mix it yourself at home too: 1 teaspoons of paprika with 1 teaspoon each of ground black pepper and cumin, teaspoon each of ground coriander, cinnamon, clove and nutmeg, and teaspoon of ground cardamom. Store in a jar and use within 3 months. Baharat spice is excellent mixed with yoghurt and used as a simple marinade on meat before grilling or baking. You can also combine mixed spice with paprika, cumin and black pepper for a similar flavour.

The most popular cured meat in Lebanon is this cured beef similar to the - photo 16

The most popular cured meat in Lebanon is this cured beef, similar to the Italian bresaola or the American pastrami, though with a much stronger, more distinctive spiced flavour. Its made by salting the meat, then squeezing out any liquid before rubbing it with a paste of spices. Basturma has a deep rich flavour that suits soft, mild-flavoured cheeses and pickles so will most commonly be served as part of a mezze spread. Basturma is quite hard to find in the UK and although you can substitute it with bresaola or pastrami, you could also make something more akin to it yourself by sprinkling slices of cooked beef with a mixture of ground cumin, fenugreek, chilli powder and paprika, and leaving them to sit for 1 hour in the fridge before serving.

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