TABLE OF CONTENTS
010
THE WORLD’S 60 BEST ROAST DISHES
Credits About This Book Intro Flavor & Cost Legend A Short History of roast dishes Must-Have Tools Tips & Tricks How-To Guide Glossary the chef’s secret
002 009 017 018 021 023 025 027 029 031
Rack of pork with barbecue glaze The Holiday Turkey Lamb with Wine & Grapevine Leaves Winter delight Ancho Espresso Beef Pork Orloff Cornish Hen with grapes Roasted Marrow on Toast Pork & Roasted Peaches Lamb shawarma Sweet & Nutty Brussels Sprouts blue cheese & apple pork wellington Classic Meat loaf Salt-Crusted Salmon & Asparagus Piri-piri chicken Sunday Sausage Roast Turkey & Cranberry Roll-Up Veal provençal Portobello Pork Roast Russian Roast Beef Roasted Red Peppers Peking Duck citrusy barbecue salmon Jerk chicken Pork Belly with Maple Calvados Glaze Lemony Chicken & Wild Mushrooms Best-Ever Honey-Glazed Ham Summer veggies Karate Quail! Rustic Roast Beef Sandwich Roasted Garlic Butter
032 034 036 038 040 044 046 048 050 052 056 058 060 062 064 068 070 072 074 076 080 082 084 086 088 092 094 096 098 100 104
Trout with Sunny Salsa The Original Roasted Chicken Pulled Pork Filet mignon & bĂŠarnaise sauce Roasted Carrots World-Famous Barbecue Chicken Ribs with bourbon Barbecue Sauce Rack of lamb & persillade Monkfish, tapenade & prosciutto Roasted squash & hummus Four Alarm Chicken Wings Traditional Roast Beef Bacon-Wrapped rabbit Cod with Clam Sauce Roasted Potatoes Pork Roast & Melt-in-your-mouth potatoes Beef & Red Wine Marinade Lemon & Olive Lamb Sweet potatoes, Apples & Pecans Tandoori Chicken Drumsticks Hasselback Potatoes Guinea Fowl with Lentils & Lardons Red Snapper, Tomatoes & Fennel Veal, Sundried tomatoes & Goat Cheese Rack of lamb with Pomegranate sauce Crispy Pesto Chicken Legs Rising Sun Ribs Roasted Cauliflower Beer & Maple Lamb Ingredients Index Marinades, Glazes, Sauces, Seasonings, Etc.
106 108 110 112 116 118 120 122 124 128 130 132 134 136 140 142 144 146 148 152 154 156 158 160 164 166 168 170 172 176 180
HOW-TO GUIDE People adopt a vegetarian lifestyle or cut down on meat consumption for different reasons. It’s best to adapt your own diet to suit your personal nutritional needs, whether you’re simply eating vegetarian once a week, cutting out red meat, giving up meat completely, excluding meat but eating fish and seafood, or eliminating animal products (including eggs and milk) from your diet entirely. Regardless of what diet you choose to follow, including vegetarian meals in your nutrition plan is undeniably good for your health, the environment, and your wallet, and gives you more options for your day-to-day menus. Here are some healthy meat alternatives that still pack a protein punch.
The recommended daily allowance of meat is 2-1/2 oz, equivalent to:
1/4 CUP (60 ML) NUTS (SHELLED): Chopped walnuts, pistachios, pine nuts, pecans, and almonds, especially when roasted, add flavor and satisfying crunch to your recipes. Nuts also make a great snack on the go, but opt for the unsalted variety and watch out for nut mixes, as they often contain high amounts of sodium.
1/4 CUP (60 ML) SEEDS (SHELLED): Nibble on a handful of sunflower or pumpkin seeds to boost energy, add them to cereal or salads, or make a tasty pesto, pâté, or dip by puréeing them with other ingredients. Chia seeds and flaxseeds are also heart-healthy additions to smoothies, baked goods, and salads.
4 OZ TOFU: Probably the most popular meat alternative for vegetarians, tofu takes on the flavor of whatever seasonings, sauces, and marinades you use. Soft (or silken), medium, firm, and extra-firm varieties are widely available; just be sure to use the type specified in the recipe. Tofu is inexpensive and versatile, and can be used in place of meat in most dishes, including stir-fries and sandwiches, and it even makes a great breakfast scramble!
3/4 CUP (180 ML) COOKED BEANS OR LEGUMES: There are dozens of different kinds of beans and legumes, of all shapes, sizes, and colors. Available dried or canned, they’re truly an all-purpose food, great in salads, soups, stews, pâtés, casseroles, and sauces. Try to use the canned variety for purées and sauces only, as they tend to get mushy in preparations that require long cooking, but they’ll do in a pinch if you haven’t had time to pre-soak dried beans or legumes.
2 EGGS: Scrambled, sunny-side-up, hard-boiled, or poached: any way you cook them, eggs are an easy-toprepare, delicious source of protein, and are rich in vitamins.
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47
THE VEGGIE DELI SANDWICH SERVES 4
30
MARINATING TIME: 4 HOURS
1 tbsp olive oil 1/2 lb (8 oz) extra-firm tofu, cut into 1/4-inch slices 4 buns Mayonnaise (optional)
FOR JAMAICAN MARINADE 2 tsp allspice 1 tsp salt 1 tbsp brown sugar 2 tsp fresh thyme 1 tsp freshly ground pepper 3 green onions, thinly sliced 1 habanero (Scotch bonnet) pepper, seeded 2 cloves garlic 1/4 cup (60 ml) vegetable oil
FOR CARROT & CABBAGE SLAW 1/2 onion, grated 2 tbsp white vinegar 2 tsp sugar 1/4 cup (60 ml) vegetable oil 1 tsp Dijon mustard 1 pinch Italian seasoning 1/4 cabbage, grated or very thinly sliced 1 carrot, grated Salt and freshly ground pepper
PREPARATION In a food processor, combine all Jamaican marinade ingredients. In a bowl, coat tofu slices with marinade. Refrigerate for at least 4 hours. In a large bowl, combine all slaw ingredients, except cabbage and carrot. Mix well and add cabbage and carrot. Season with salt and pepper, mix well, and refrigerate for at least 4 hours, stirring once or twice. In a pan, heat oil and sear marinated tofu for 2 to 3 minutes on each side. Toast buns, spread with mayonnaise, and top with tofu and slaw. Serve with a big, crunchy deli pickle!
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THE WORLD’S 60 BEST VEGETARIAN RECIPES
2
HARMONY OF BEET, GOAT CHEESE & ARTICHOKE SERVES 4
50
FOR BEET SALAD 2 medium beets, peeled 1 clove garlic 1/4 cup (60 ml) plain Greek-style yogurt Salt and freshly ground pepper
FOR GARNISH 4 artichoke hearts, rinsed and thinly sliced 1/4 cup (60 ml) hazelnuts, toasted and roughly chopped 1/4 cup (60 ml) goat cheese, crumbled 1 tbsp za’atar 1 tbsp sherry vinegar 2 tbsp olive oil Salt and freshly ground pepper 1 cup (250 ml) baby spinach, thinly sliced Baguette, thinly sliced and toasted
PREPARATION In a large pot, cover beets and garlic with water. Bring to a boil and let simmer gently for 30 minutes, or until beets are tender. Drain. In a food processor, finely chop beets and garlic. Transfer to a bowl and stir in yogurt. Season with salt and pepper. In another bowl, combine artichokes, hazelnuts, and goat cheese. Stir in za’atar, sherry vinegar, and olive oil. Season with salt and pepper. Right before serving, add baby spinach. Top beet salad with garnish and serve with toasted baguette.
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THE WORLD’S 60 BEST VEGETARIAN RECIPES