The Modern Pantry

Front Cover
Random House, Nov 1, 2011 - Cooking - 256 pages

The Modern Pantry restaurant serves some of the most exciting food in London. Anna Hansen's flavour combinations are wholly original; her dishes combine the best of seasonal western ingredients with the freshness and spice of Asian and Pacific Rim cooking.

In this, her first cookbook, Anna introduces the reader to his or her very own 'modern pantry', a global larder of ingredients to use at home. Recipes include snacks and sharing plates like crab rarebit and grilled halloumi and lemon roast fennel bruschetta, salads such as wild rice with charred sweetcorn, avocado, feta and pecan, and delicious main courses like miso-marinated onglet steak. Other highlights are her luscious desserts: honey-roast pear, chestnut and oat crumble and home-made coconut sorbet, and cakes and bakes including date and orange scones and banana and coconut upside-down cake.

Anna aims to broaden the everyday home cook's ideas of what he or she can prepare, to create simple, inspiring dishes for family and friends. The Modern Pantry Cookbook is stylish and groundbreaking, and the innovative recipes are illustrated with beautiful colour photography.

 

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Contents

RED PEPPER CHERRY TOMATO AND CARDAMOM COCONUT CURRY
BLACK BEAN STAR ANISE AND COCOA PURÉE
CONFIT ARTICHOKE HEARTS
LEMONGRASSBRAISED CHERRY TOMATOES
ROAST CAULIFLOWER COUSCOUS
CARROT AND MISO PURÉE
BRAISED RED CABBAGE
CUMINROAST PARSNIP AND PLANTAIN MASH

DEN MISO
MARINATED FETA
TURMERIC AND CARDAMOM PICKLED LOTUS ROOT
PICKLED WATERMELON RIND
SAFFRON AND CARAWAY PICKLED RHUBARB
SUES 15MINUTE PRESERVED LEMONS
TOMATILLO CHILLI JAM
GREEN PEPPER AND APPLE RELISH
TOMATO RELISH
COXS APPLE SOUR CHERRY AND FENNEL CHUTNEY
DARK CHICKEN STOCK
PRAWN OIL
PRAWN STOCK
SOYBRAISED HIJIKI
PASSION FRUIT AND BANANA SMOOTHIE
LYCHEE RASPBERRY AND ROSE SMOOTHIE
HONEYROASTED OATS SEEDS AND NUTS
BANANA AND CHOCOLATE MUFFINS
ELDERFLOWERPOACHED TAMARILLOS
COCONUT WAFFLES WITH VANILLA MASCARPONE MANGO AND PASSION FRUIT
JERUSALEM ARTICHOKE AND TALEGGIO TORTILLA
RICOTTA SWEETCORN AND CORIANDER PANCAKES WITH AVOCADO AND LIME PICKLE PURÉE
GOATS CURD PANCAKES WITH POMEGRANATE MOLASSES ROAST GRAPES
SUGARCURED PRAWN OMELETTE WITH SMOKED CHILLI SAMBAL
TEASMOKED SALMON AND COCONUT FISHCAKES WITH YUZU HOLLANDAISE
TURKISH MENEMEN WITH SUMAC YOGHURT
THE MODERN PANTRY SAUSAGE ROLLS
LEMON AND CARAWAY BRAISED RAINBOW CHARD WITH GARLIC BRUSCHETTA
GRILLED HALLOUMI AND LEMON ROAST FENNEL BRUSCHETTA WITH CRISPY CAPERS
GLOBE ARTICHOKE RED ONION TARRAGON AND PARMESAN CROSTINI
TRUFFLED BEETROOT BASIL AND MASCARPONE CROSTINI
BAKED RICOTTA AND BEE POLLEN CAKES WITH MANUKA HONEY AND LEMON DRESSING
HIJIKI SOY AND SESAME RICE CRACKERS
GRILLED AUBERGINE WITH YUZU SOY DRESSING
FETA DATE AND SWEETCORN FRITTERS
CRAB RAREBIT
SMOKED HADDOCK FINGERS WITH SEAWEED TARTARE SAUCE
SASHIMI
KINGFISH SASHIMI WITH KALAMANSI LIME GREEN TEA AND WASABI DRESSING
ORGANIC SALMON SASHIMI WITH UMEBOSHI PLUM AND YUZU DRESSING
SCALLOP SASHIMI WITH TRUFFLED BLACK MUSTARD SEED AND SOY DRESSING
GARLICKY SNAILS WITH CHORIZO MASH
PIGS CHEEKS BRAISED WITH CIDER FENNEL AND BAY
THIT HEO KHO
KRUPUK QUAIL EGGS WITH CHILLI LIME DIPPING SAUCE
CHORIZO SCOTCHED QUAIL EGGS
SPICED SALSIFY POACHED IN RED WINE WITH PEARS CASHEL BLUE AND TOASTED QUINOA
QUINOA TOMATILLO PRESERVED LEMON AND MINT SALAD WITH SPICED TOASTED SEEDS
WILD RICE SALAD WITH CHARRED SWEETCORN SPICED PECANS AVOCADO AND MARINATED FETA
BEETROOT LENTIL AND MINT SALAD WITH POMEGRANATE MOLASSES AND ORANGE DRESSING
CHERRY OLIVE BRAISED RED ONION AND COUSCOUS SALAD WITH TYMSBORO GOATS CHEESE
GRILLED CHICORY AUBERGINE AND DATE SALAD WITH COCONUT LABNEH
SALAD OF SLOWCOOKED OCTOPUS WITH CONFIT ARTICHOKE HEARTS AND SUMAC LAVOSH
CRISPY SMOKED HAM HOCK WITH MANGO AND PLUM WINE DRESSING
AUBERGINE DENGAKU
BORLOTTI BEAN PANDAN AND VANILLA STEW
ROAST BUTTERNUT SQUASH STUFFED WITH MEDJOOL DATE CASHEW NUT AND CORIANDER COUSCOUS
FENUGREEKROAST SWEET POTATOES
CASSAVA CHIPS
SEA BREAM WITH CRUNCHY SLAW AND COCONUT ROSE AND LIME DRESSING
CHERMOULABAKED SEA TROUT WITH TAHINI LEMON CREAM
GRILLED MACKEREL WITH SQUID INK MASH AND RED PEPPER AND YUZU DRESSING
ROAST COD WITH BEETROOT AND MACADAMIA CRUMBS
COD WITH CLAMS AND CHORIZO
PRAWN CRAB SUGARSNAP AND AVOCADO SALAD
SINGAPORESTYLE WOKKED CRAB
CHICKEN MOLE ROJO WITH TOMATILLO SALSA
COCONUT AND PANDAN DUCK LEG CURRY WITH STICKY COCONUT RICE
GRILLED ROSE MARINATED QUAIL WITH ROAST PLUMS AND ROSE YOGHURT
SMOKY ROAST POUSSINS WITH TAHINI ORANGE AND SOY DRESSING
PERSIANSPICED PORK SKEWERS WITH SWEET TOMATO YOGHURT
SLOWROAST PORK BELLY WITH COXS APPLE SOUR CHERRY AND FENNEL CHUTNEY
ROAST LEG OF LAMB AUNTY SOSSS WAY WITH SPICED ROAST PARSNIPS AND CARROTS AND CRISPY ROAST POTATOES
GRILLED LAMB CHOPS WITH SMOKED ANCHOVY SALSA
SEARED OLOROSOMARINATED VENISON LOIN WITH BONE MARROW AND HIJIKI JUS
HOT AND SOUR BEEF STEW
GRILLED ONGLET STEAK WITH TAMARIND AND MISO MARINADE
WATTALAPAM BREAD AND BUTTER PUDDING WITH SPICED ROAST APRICOTS
RHUBARB LEMONGRASS AND SAGO COMPOTE WITH CLOTTED CREAM
SESAME PANNA COTTA WITH SALTED PISTACHIO PRALINE
STEAMED KUMQUAT MARMALADE PUDDING
MUMS APPLE TORTE
HONEYROAST PEAR CHESTNUT AND OAT CRUMBLE
MUSCOVADO MERINGUES WITH COFFEE CREAM AND CAPE GOOSEBERRIES
CHOCOLATE LIQUORICE DÉLICE WITH COCOA CHILLI WAFERS
HOKEY POKEY ICE CREAM
MALT ICE CREAM
RYE BREAD ICE CREAM
SORBETS
SORBET SYRUP
RASPBERRY ROSE SORBET
BANANA GALANGAL SORBET
COCONUT SORBET
CHOCOLATE TRUFFLES
MANUKA HONEY AND PEANUT BUTTER TRUFFLES
HONEYCOMB TRUFFLES
TONKA BEAN AND CHILLI TRUFFLES
SODA BREAD
FIG ANISE BREAD
CORNBREAD
OATCAKES
POTATO ROSEMARY AND NIGELLA FOCACCIA
SUMAC AND QUINOA LAVOSH
SPICED BEETROOT CAKE WITH SOUR GRAPES
BANANA COCONUT AND SAFFRON UPSIDEDOWN CAKE
ORANGE CAKE
COCOA CARDAMOM AND MACADAMIA NUT COOKIES
GINGER CRUNCH
GREEN TEA SCONES WITH GOOSEBERRY AND VANILLA COMPOTE
MEDJOOL DATE AND ORANGE SCONES
MY PANTRY
STOCKISTS
ACKNOWLEDGEMENTS
Copyright

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About the author (2011)

Anna Hansen was born in Canada and raised in New Zealand in a family peppered with Danish culinary influence. Having acquired a degree in business, Anna embarked on a culinary tour of India and Thailand before landing in London in 1992, where she worked at Fergus Henderson's French House Restaurant. In 1998 Anna took up the role of pastry chef at Peter Gordon's Soho restaurant, Sugar Club, then two years later she launched the award-winning The Providores and Tapa Room. Anna opened her first solo venture, The Modern Pantry, in August 2008 to rave reviews. (www.themodernpantry.co.uk)

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