Gizzi's Kitchen Magic
Gizzi Erskine
Language: English
Pages: 194
ISBN: 190526464X
Format: PDF / Kindle (mobi) / ePub
Gizzi Erskine's magic touch is simple but effective. Instead of just dazzling one-off recipes, Gizzi gives you - the cook - confidence in the kitchen by helping you create the perfect meal every time. She'll provide you with techniques and tips that make time spent in the kitchen a real success. From showing you how to master pasta dough and mix marvellous marinades, to making foolproof pastry and poaching the perfect eggs, Gizzi will ensure that cookery demons are a thing of the past.
As well as these techniques, Gizzi also adds an extra sparkle to some classic recipes. Whether it's sprinkling some rosemary into your millionaire's shortbread, infusing your chocolate fudge cake with Earl Grey, or combining old favourites in new ways - such as Mexican chicken tortilla soup - Gizzi's Kitchen Magic guarantees you'll soon be cooking with flair.
being able to use it up in one go – pasta sauce freezes brilliantly! Making Pasta FROM SCRATCH Makes about 1kg Preparation time 30 minutes Resting time 30 minutes 600g ‘00’ Italian pasta flour 6 large free-range eggs (or, for a richer pasta, 12 egg yolks) Pop the flour into your food processor and give it a quick whiz. This will do the same thing as sifting it. Turn the processor on full, then tip the eggs in through the funnel. It will quickly resemble breadcrumbs. Turn the pasta out on
has clear glassy eyes, bright red, healthy-looking gills and smells clean (it should not smell even remotely ‘fishy’). Fresh fish should be firm. The closer to rigor mortis, the firmer it will be. A really fresh fish will stand up by itself if you hold it up by the tail. As it loses freshness, it becomes floppy. A fresh fish has neat, undamaged scales that will require some effort to remove. FISH COOKERY Season fish before cooking, as salt draws out moisture, making it extra juicy and easier
paprika and season with pepper. Serve each duck breast on a disc of grilled bread, with some salad alongside. Pour over the juices from the duck, then drizzle with olive oil and sprinkle with a spot more paprika. To really impress, serve this with pomegranate molasses and sprinkled with pomegranate seeds. Tips & Tricks Beef Butters for Steaks Garlic & Herb Butter Blue Cheese & Toasted Pecan Butter Thai Chilli, Lime, Coriander & Mint Butter Yorkshire Pudding Horseradish Sauce Pork A
generally only add cream to blended soups. DUMPLINGS OR MATZO BALLS As far as I’m concerned, chicken noodle soup isn’t quite right without proper matzo balls. A clever cheat is using some filled pasta and poaching it in the soup for the last few minutes of cooking. I think beef-filled dumplings work brilliantly with chicken-broth soups. SALAD TIPS & TRICKS The best salads are a combination of colours, textures and flavours. Think about what you’re trying to achieve. If you’re wanting an
lamb gravy for added zing. Classic WHITE SAUCE Once you have mastered the knack of making a simple white sauce you can embark on all sorts of recipes. Cheese, parsley, onion and béchamel sauces are all from this family, as are the soufflé and some custards. These sauces are so easy to make from store-cupboard ingredients and can transform the most boring of meals into something truly terrific. Serves 4 Preparation time 5 minutes Cooking time 15 minutes 20g butter 20g plain flour 275ml