The dishes range from starters and sharers – including grilled prawns, marinated steak strips, spring rolls and fishcakes – to traditional soups, noodle dishes, rice dishes and salads. From The Milestone’s rump of lamb, fermented onion and apple caramel, pickled cucumber, beans & herbs, to the ultimate roast chicken or Craft & Dough’s famed piggy smalls pizza with each recipe, they encourage you to experiment with techniques and flavour combinations, to bring the best out of a meal, creating restaurant quality food at home.Ĭhoose from dishes to kick start your day, light bites, comfort food favourites, meals to challenge and treat yourself, delightful desserts and creative cocktails.Ĭhilli Banana features more than 50 diverse recipes and stunning photographs, shot on location in Thailand, the ‘Chilli Banana’ cook book captures the essence of Thailand’s vibrant food culture. Guiding you through their cooking ethos chef Luke French showcases their approach, which involves sourcing locally and growing many of the ingredients themselves. The group has also expanded to include three pizza and craft beer houses under the name Craft & Dough as well as their innovative highly-lauded restaurant Joro. Fast forward to today and it is one of the most highly regarded modern British restaurants in the region, with myriad accolades to its name and a regular band of loyal clientele.
Over a decade ago The Milestone opened in a quiet area of Sheffield amid floods and a recession. There are also a number of behind-the-scenes photos of Colin, Bex and the dedicated Winteringham Fields team.īlood, Sweat & Beers, is the cook book from the kitchens of the acclaimed Milestone restaurant and Craft & Dough pizzeria. The cookbook is engineered to reflect a whole year at Winteringham and the creative team returned regularly throughout 12 months to document the restaurant in all its seasonal splendour.Įach recipe is accompanied by gorgeous photography of the prepared dishes, taken in season to showcase the variety of local produce available to Colin in the North of England. Winteringham Fields prides itself on using the best, seasonally available produce to create inspiring, original dishes that reflect the surrounding Lincolnshire countryside. Colin’s wife Bex also contributes recipes, offering insight into what the great chef – known for his ‘One Mile Menu’ and Great British Menu television success – enjoys eating at home. The book includes 60 sumptuous, seasonal recipes created by Colin, and regularly served at Winteringham Fields, as well as a selection from his team of chefs who collaborate to make Winteringham a justifiably world renowned restaurant.
Masterchef the professionals 2010 recipes full#
Produced throughout a full year at Winteringham Fields in Lincolnshire, A Table at the Fields offers an intimate peek inside the restaurant Colin McGurran and his family have made home. Sample dishes include multicolour tortellini with burrata red Sicilian prawns in a smoked artichoke broth, and halibut with white asparagus and truffle and veal cheeks pizzaiolo with cicoriette. The book features authentic Italian dishes using some of the finest produce available. His first cook book is a celebration of his time at the embassy, featuring recipes that reflect the day-to-day life there from business lunches to gala dinners, family meals and fine dining events. In 2014 Danilo launched his own catering and consultancy company whilst last year he fought his way to the final round of BBC MasterChef: The Professionals.
In 2012 he attained his current position at the embassy, giving him the opportunity to cook for some of the most influential people in Europe. He moved to the UK in 2010 and has worked with the likes of Alain Ducasse at the Dorchester and at Zafferano in Knightsbridge. MasterChef: The Professionals finalist Danilo Cortellini is Head Chef at the Italian Embassy in London.
0 kommentar(er)
