Bitesize Savoury by Lee Blaylock, Michele Curtis, Kerrie Sun

By Lee Blaylock, Michele Curtis, Kerrie Sun

Bitesize: Tartlets, quichettes & lovely issues bargains a cosmopolitan choice of indulgent fingerfood to make while enjoyable. With attention-grabbing adaptations of classics like tartlets, galettes, pies and quichettes, there's something for everybody. those scrumptious recipes comprise Lamb, cinnamon and currant filo cigars, Duck pie with wide bean mash, Fish and saffron pie, Mini crumpets with goat's curd and lavender honey and Quail egg, lime and chilli smoked trout tartlet.

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Extra resources for Bitesize Savoury

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Add dill leaves at the end of cooking because they lose their flavor if overheated. LICORICE OR ANISE HERBS • DILL Anethum graveolens beets. German cooks make a similar sauce, but replace the mustard with horseradish and serve it with braised beef. In Greece, dill is added to stuffed grape leaves. In Turkey and Iran, dill flavors rice, fava beans, zucchini, and celery root. Spinach with dill and shallots is a standard Iranian dish, echoed in a lentil and spinach dish of northern India that uses both dill leaves and seeds.

Purple-tinged flower stalks rise up and open spectacular flowerheads. These set to seed, after which the plant dies. The plant will self-seed easily. FLAVOR PAIRINGS Good with almonds, apricots, hazelnuts, plums, rhubarb, strawberries; fish and seafood. Combines well with anise, juniper, lavender, lemon balm, nutmeg, pepper, perilla. 40 SWEET HERBS TASTING NOTES There are hundreds of varieties of scented geraniums, smelling of apple or citrus fruits, cinnamon, clove, nutmeg or mint, roses or pine.

The 53 mucilaginous quality of filé helps thicken the dish, provided it is stirred in when the pan is removed from the heat; prolonged cooking makes filé tough and stringy. Some brands of filé powder contain other ground herbs, such as bay, oregano, sage, or thyme, in addition to ground sassafras leaf. Young leaves have an astringent, citrus-fennel aroma; the roots smell camphorous. Filé powder tastes sourish, rather like lemony sorrel with woody notes. Its flavor can be brought out by brief heating.

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