Mr Wilkinson's Favourite Vegetables: Spring
Delicious spring recipes focussing on seasonal vegetables, with plenty of choice for both vegetarians and omnivores. For chef Matt Wilkinson, vegetables come first. Whether he's cooking in the kitchen of his Melbourne eatery Pope Joan or for his young family at home, Matt plans and builds his dishes around the vegetables in season, when they'll taste the best, be cheapest and most readily available. Today too many of us - chefs and home cooks alike - plan our meals around the meat (or protein) and carbohydrate components letting the vegetables play second fiddle. In this book Matt Wilkinson lets his favourite vegetables take centre stage. This beautifully illustrated book will appeal to vegetarians but it's not a vegetarian cookbook. There are plenty of dishes incorporating meat but Mr Wilkinson's favourite vegetables are the true stars. Recipes include: Blanched white asparagus with ricotta and witlof; crushed broad bean and lentils, goat's curd & pear; barnsley onion soup; salad of heirloom beetroot, smoked eel, bresaola, blood orange and bitter leaves; green garlic champ with poached egg and grilled ox tongue; nettle and crab ravioli with silverbeet and samphire; and many more. All titles in this series: Mr Wilkinson's Favourite Vegetables: Spring Mr Wilkinson's Favourite Vegetables: Summer Mr Wilkinson's Favourite Vegetables: Autumn Mr Wilkinson's Favourite Vegetables: Winter Mr Wilkinson's Favourite Vegetables: The Collection
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3½ FL OZ ANCHOVY asparagus BAGNA CÀUDA baking beautiful beetroot BEETROOT BEETS blender BLOOD ORANGE boil bowl BRESAOLA broad beans BROAD FAVA brown bulb butter capacity saucepan clove cold water crème fraîche dish Drain eating EXTRA VIRGIN OLIVE FL OZ fl oz/4 cups FLAT-LEAF ITALIAN flavour FLOWERS FRENCH SHALLOTS fresh FRESHLY GROUND BLACK G 3½ OZ garlic GARNISHES GREEN GARLIC GROUND BLACK PEPPER grow HALVED herbs inches JUICE LEAVES PICKED litre 35 fl MASCARPONE minutes ML 3½ FL Murdoch Books nettle OLIVE OIL PANCETTA PARSLEY pasta peas peel pickling plant plin POACHED QUAIL EGG pods Preheat the oven purée RADICCHIO ravioli recipe RICOTTA SALAD ONIONS SALT AND FRESHLY salt and pepper sauce SEA SALT SEA SALT FLAKES season with salt SEEDS serve shallot SILVERBEET skin SKORDALIA soup spices stalk TABLESPOON CHOPPED tea towel THINLY SLICED vegetables VIRGIN OLIVE OIL wash WITLOF