My Kind of Food: Recipes I Love to Cook at Home
Format: PDF / Kindle (mobi) / ePub
My Kind of Food is a very personal book from John, full of the food that he loves to cook and eat, recipes that he makes away from the cameras and professional kitchens.
In John's words:
'My world as I know it started with my Nanna's roasting tin, a chicken and a wooden spoon. The food she cooked was always simple, but delicious. Her cauliflower cheese was awesome, her caramel slice wonderful and I am still searching for a recipe to make her apple tea cake.
So life started simply for me. Since then I have cooked in professional kitchens, run my own restaurants and done a lot of telly. Some of you may have eaten in my restaurants, some may have seen me on MasterChef, but I guess that not many of you know what I really cook for myself and my friends and family.
This book is about how I cook at home and the chapters reflect me and the things in life I love - how I eat and how I cook. At its heart, it is simple, but it's definitely also influenced by my years in restaurant kitchens. I don't tend to define my food by type or style. I guess you could say that these are my real favourites - a behind-the-scenes look at my own kitchen!'
BRUNCH TO LUNCH
The Aussie in me is all about eating through the morning. My perfect day starts slowly - if breakfast is the meal of kings, then brunch is the food of emperors.
FOR THE FAMILY
Although I am a professional cook, I have a number of dishes that I rely on at home. They are all tried-and-tested, some are posh, some are simple, but all are favourites.
IN A RUSH
I cook every day, but sometimes it needs to be quick and easy. But there's no reason why a quick meal should not be tasty.
STORES AND LEFTOVERS
Great food is created from necessity. Open your cupboards and look for the potential in your fridge. For many a minefield, but for me a gold mine. These are the recipes I know well from being a boy and watching in wonder what could be made with a bit of this and a bit of that. Not complicated just delicious.
Well, I am an Aussie. Some of the best food in the world is cooked outside, where having fun is as important as cooking.
AND TO FINISH
I love a good dessert. A proper steaming pudding with thick custard or real ice cream. It's all about being a kid and not caring about sugar and spice. Cakes and tarts and pies and lots of them
room temperature. Stab the fat really well all over (but don’t cut the string holding it together). Heat the oven to 200°C/gas 6. Rub the beef all over with a little oil and lots of salt and pepper, then make the crust. Fry the onions in the butter over a medium heat, until soft, then stir in the breadcrumbs and take off the stove. Whisk the eggs, mustard and water together, then add the wet mix to the breadcrumbs and stir until you have a stuffing consistency. Spread the crust evenly over
up I have also discovered new worlds of flavour, of spice, opulence and indulgence, and those recipes are here too. I want the book to reflect the way we live today, not some fairytale kitchen with helpers and washer-uppers and gismos and gadgets. These recipes are for everyday kitchens like yours and mine. You won’t need lots of equipment: a few pots and pans, a large casserole (I love my Le Creuset!), a sharp knife and a big substantial wooden chopping board will see you through most of the
for a few days in the fridge. For 5–6 For the spiced lentils 100g Puy lentils 2 tablespoons vegetable oil 1 garlic clove, grated 25g fresh root ginger, peeled and grated 1 long red chilli, de-seeded and diced 1 medium onion, grated 3 cardamom pods, crushed 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground ginger 2 large ripe plum tomatoes, chopped 300ml vegetable stock 1 tablespoon crème fraîche a good handful of coriander leaves 50g butter For the salmon
Absolutely and it deserves its place as it is so quick and so easy and so tasty. You do need to have all the ingredients and some are a little difficult to find, like the dried mango powder, but with a little planning your store cupboard can become an Aladdin’s cave, as can your freezer. Soft-shell crabs are always sold frozen so they’re really useful as I can quickly grab a few from the freezer should I want. Feeds 4 For the quick spiced mayo 1 egg yolk 1 tablespoon Dijon mustard 100ml
leave to set in the fridge overnight. And that’s it – making panna cotta is easy. The next day, stew the rhubarb Heat the oven to 140°C/gas 1. Spread out the rhubarb in a roasting tin, pour over the sugar and place the vanilla pod on top. Cover the tin with kitchen foil, sealing it tightly, and bake in the oven for 40 minutes. Serve Dip a knife into boiling water and run it around the edges of the moulds to loosen the panna cotta. Turn each one out onto a plate. Spoon the rhubarb alongside.