Gordon Ramsay's Great British Pub Food (20 page)

homemade pork scratchings 24

honeyed pork stew 164

old-fashioned pork pies 28

pig’s liver faggots braised in ale 149-50

pork cheeks in spices and bashed neeps 159

pork chop with champ 189

slow roast pork with apple and lavender sauce 198

see also
sausagemeat; sausages

potatoes:
chips 184

citrus spatchcocked quail with sautéed potatoes 180

Cornish pasties 137

cottage pie with Guinness 130

crab cakes with mayonnaise 103

cullen skink 75

homemade crisps 31

Lancashire hotpot 163

Montgomery cheddar and potato pie 142

pan haggerty 26

pork chop with champ 189

potato, bacon and oyster soup 76

roast potatoes 247

sausages with mustard mash and sweet and sour peppers 156

potted crab 49

potted duck 48

potted hough 52

potted shrimps with toast 50

prawns:
pint of prawns with mayo 15

prawn cocktail 86

seafood salad 104

see also
shrimps

pressed ox tongue with lamb’s lettuce salad 95

prunes:
cock-a-leekie soup 60

devils on horseback 25

quail:
citrus spatchcocked quail with sautéed potatoes 180

quail’s eggs, pickled 32

queen of puddings 236

rabbit hotpot with perry 154

rainbow trout with sorrel and capers 116

red cabbage, roast partridge with 199

red onion marmalade 247

redcurrant sauce 179

rhubarb:
rice pudding with poached rhubarb and ginger 221

rib-eye steak with chips and sauce choron 184

rice:
cock-a-leekie soup 60

mulligatawny 73

rice pudding with poached rhubarb and ginger 221

roes:
soft herring roes on toast 46

roly poly, jam 224

St. George’s mushrooms on toast 44

salads:
beetroot salad with grapefruit and goat’s cheese 84

chicory, walnut and stilton salad 88

pressed ox tongue with lamb’s lettuce salad 95

salad of black pudding with poached egg 92

seafood salad 104

salmon steaks with brown shrimps, capers and parsley 106

sardines and tomatoes on toast 54

sauces:
apple and lavender 198

bread 201

cocktail 86

cranberry 213

custard 249

giblet gravy 205

gravy 150

green peppercorn 187

lemon and tarragon hollandaise 246

Madeira 203

onion gravy 147

parsley and caper 155

red wine gravy 208

redcurrant 179

sauce choron 184

tartare 119

sausagemeat:
old-fashioned pork pies 28

roast duck with orchard stuffing 197

Scotch eggs 20

sausages:
sausages with mustard mash and sweet and sour peppers 156

toad-in-the-hole 147

wild boar sausage rolls 34

scone topping:
beef cobbler 128-9

Scotch eggs 20

Scotch woodcock 38

seafood salad 104

shallot vinegar, oysters with 16

sherry:
devilled kidneys on toast 53

London syllabub 232

sherry trifle 234

shortcrust pastry 248

shrimps:
potted shrimps with toast 50

salmon steaks with brown shrimps, capers and parsley 106

see also
prawns

sirloin steak with green peppercorn sauce 187

smoked haddock:
creamed haddock and pickled walnuts on toast 41

cullen skink 75

smoked ham hock with pease pudding 152

smoked salmon and watercress tart 126

sole:
Dover sole with brown butter and grapes 100

grilled lemon sole with tartare sauce 119

Somerset fish casserole 120

sorrel, rainbow trout with capers and 116

soups:
chilled minted pea soup 63

cock-a-leekie soup 60

cullen skink 75

fennel and roasted red pepper soup 70

hodge podge soup 78

London particular 69

mulligatawny 73

potato, bacon and oyster soup 76

roasted tomato and marrow soup 66

Welsh mutton broth 77

white onion and cheddar soup 65

spiced nuts 23

spinach, anchovies on toast with poached egg and 43

sprats with smoked paprika 87

spring onions:
asparagus and spring onion tart 124

pork chop with champ 189

squid:
seafood salad 104

steak
see
beef

steak and kidney pie 138-9

stews and casseroles:
beef cheeks braised in stout with dumplings 167

beef cobbler 128-9

Black Country beef stew 151

braised neck of lamb with turnips 168

honeyed pork stew 164

Lancashire hotpot 163

pork cheeks in spices and bashed neeps 159

rabbit hotpot with perry 154

Somerset fish casserole 120

stewed eel 118

venison stew 160

stilton cheese:
chicory, walnut and stilton salad 88

stock:
beef or veal 244

chicken 243

court bouillon 244

fish 245

lamb 245

vegetable 243

stout
see
beer

strawberries:
Pimm’s jellies 229

strawberry tart 240

summer pudding 222-3

stuffings:
mushroom 204-5

orchard 197

suet:
dumplings 167

jam roly poly 224

Sussex pond pudding 230

summer pudding 222-3

Sussex pond pudding 230

swede:
Cornish pasties 137

pork cheeks in spices and bashed neeps 159

sweet flan pastry 248

syllabub, London 232

tarragon:
lemon and tarragon hollandaise 246

tartare sauce 119

tarts:
asparagus and spring onion tart 124

Bosworth goat’s cheese tart 141

gypsy tart 235

Manchester tart 225

smoked salmon and watercress tart 126

strawberry tart 240

tomato, goat’s cheese and herb tart 143

treacle tart 218

toad-in-the-hole 147

toast:
anchovies on toast with poached egg and spinach 43

creamed haddock and pickled walnuts on toast 41

devilled kidneys on toast 53

potted crab 49

potted duck 48

potted hough 52

potted shrimps with toast 50

roasted bone marrow with caper and herb dressing 56

St. George’s mushrooms on toast 44

sardines and tomatoes on toast 54

Scotch woodcock 38

soft herring roes on toast 46

Welsh rabbit 57

tomatoes:
grilled tomatoes 11

roasted tomato and marrow soup 66

sardines and tomatoes on toast 54

sauce choron 184

tomato, goat’s cheese and herb tart 143

tongue:
pressed ox tongue with lamb’s lettuce salad 95

treacle tart 218

trifle, sherry 234

trout with sorrel and capers 116

turkey:
Christmas roast turkey infused with truffles 204-5

turnips:
braised neck of lamb with turnips 168

crispy pork belly with roasted vegetables 195

veal:
stock 244

veal escalope with asparagus and mushrooms 183

vegetables:
beef cobbler 128-9

cider braised ham 166

court bouillon 244

crispy pork belly with roasted vegetables 195

hodge podge soup 78

London particular 69

mutton with parsley and caper sauce 155

smoked ham hock with pease pudding 152

stock 243

Welsh mutton broth 77

see also
swede, tomatoes etc

venison:
roast saddle of venison with poached kum quats 207

venison stew 160

vinegar:
oysters with shallot vinegar 16

pickled quail’s eggs 32

walnuts:
chicory, walnut and stilton salad 88

creamed haddock and pickled walnuts on toast 41

watercress:
smoked salmon and watercress tart 126

Welsh mutton broth 77

Welsh rabbit 57

white onion and cheddar soup 65

whitebait, devilled 18

wild boar sausage rolls 34

wine:
beef cobbler 128-9

London syllabub 232

red onion marmalade 247

red wine gravy 208

redcurrant sauce 179

roast grouse with Madeira sauce 203

venison stew 160

yoghurt:
plum fool 217

Yorkshire puddings 248

HarperCollins
Publishers
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Published by HarperCollins
Publishers
2009

Text © 2009 Gordon Ramsay
Photography © 2009 Emma Lee

The author asserts the moral right to be identified as the author of this work

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EPub Edition © MONTH Year ISBN: 978-0-007-35916-5

Art and design director: Patrick Budge Project Editor: Janet Illsley Photographer: Emma Lee Food stylist: Mark Sargeant Props stylist: Emma Thomas Home economist: Emily Quah, assisted by Cathryn Evans Designer: Andrew Barron

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