All the most admired recipes with full page colour photographs, the background to the creation of the restaurant and anecdotes galore.

Transcription

1 All the most admired recipes with full page colour photographs, the background to the creation of the restaurant and anecdotes galore. Prices per copy. No extra charge for posting copies to addresses in the UK Buying by mail order. If you wish to have copies sent to your home address or direct to someone else: 1. Put your payment into my account David Wicks Use a reference with the payment, your own name would be good. 2. Repeat that reference as the subject of an to david@745pm.co.uk. 3. In that provide your instructions re delivery... i.e address! 4. I will despatch by 2nd class post. David Wicks, Moat Farm, Middlewood Green, Stowmarket, IP14 5HG

2 was only served on friday and saturday evenings

3 Farmhouse Fine Dining Supper at 745pm, David s tiny restaurant in Suffolk, was only served on Friday and Saturday evenings. Farmhouse Fine Dining consisted of five courses of original, beautiful food plus canapés, a sorbet, and tea or coffee with chocolates. All for one affordable price. Rare indeed the night when 745 was not full! Despite its popularity and the obvious quality of its food, the restaurant guides said that 745 was not a proper restaurant because it only did two services per week. Their inspectors never visited. Many customers thought the food really was worthy of recognition. Unless the Michelin organisation starts making posthumous entries in its guide we ll never know. But with the publication of this book of David s recipes we can now all produce suppers in his Farmhouse Fine Dining style. On the nights when he somehow squeezed 28 people into his 24 seat restaurant he would meet and greet everyone, explain how the evening would run, cook 168 plates of food, take the orders for tea and coffee, issue the bills and still have the time and energy to chat to the customers at the end of the evening. This apparently impossible amount of work was achieved by maximum preparation ahead and minimum cooking time at the point of delivery. An ideal approach for anyone preparing a dinner party. RRP 14.99

4 Tomato Tartlets This combination of two tomato flavours and salty orange cream was sometimes served as one of the items on the red vegetable platter (p.24). But by varying the size, it can become a starter in its own right, or if made very small with a single skinned baby tomato, it makes a delicious canapé. puff pastry... baby tomatoes, skinned... jar sundried tomatoes ml double cream... salt... orange oil (p117) 1. Put the sundried tomato into a food processor with a little of the oil from the jar. Blitz very thoroughly adding a little more oil if necessary. You are aiming for a paste, but it will never go completely smooth, remaining persistently lumpy however hard you try. 2. Put the double cream into the creamer and add a few drops of orange oil. Screw on the lid and shake thoroughly. Taste. Add more oil if necessary. The aim is a pronounced but not overpowering orange flavour. Now add a pinch of salt and shake. Taste. Keep adding a little salt until you are happy with the balance of salt and orange. This is probably not a combination your taste buds have experienced before so think about it carefully and don t add too much salt. Charge the creamer with two bulbs of nitrous oxide.you will need this foam to be at room temperature when you use it, but it will keep in a fridge for several days. 3 Cut the puff pastry to the size and shape you desire. Place onto a baking tray. Pop in the oven at c and cook for a few minutes. Take out of the oven and flatten the individual pastry items with a fish slice. Repeat this procedure until the pastry is starting to colour. These are a few sample pages from the book. The text for the recipes is printed in two colours. Work which can be done beforehand is in blue. Work that needs to be done immediately prior to serving is printed in black. 4. Spoon on a layer of sundried tomato paste. Pop on an appropriate number of skinned baby tomatoes and pop back in the oven until the edges of the pastry have gone a delicious golden brown... about 7 minutes. 5. Immediately squirt on some of the cream and serve 12

5 13

6 Fish Pi 45

7 Pork with sage and onion stuffing 65

8 Index of recipes Allium vegetarian dish 28 Asparagus Platter vegetarian dish 26 Battered sage leaves canapé 10 Battered shitake canapé/component 90 Beetroot swiss roll bread 86 Bloody Mary sorbet palate cleanser 50 Blue cheese soup vegetarian dish 18 Bramley apple pie pudding 72 Buffalo in orange oil meat dish 57 Chicken liver mousse starter 21 Christmas pudding pudding 74 Confit rabbit meat dish 32 Cucumber & elderflower sorbet palate cleanser 50 Damson trifle pudding 76 Dinosaur eggs bread 82 Duck with damson agrodolce meat dish 62 Fillet steak meat dish 58 Fingers for fish component 104 Fish & chips fish dish 42 Fish Pi fish dish 44 Flashfried smoked salmon fish dish 48 Frittata meat dish 34 Frozen zabaglione pudding 114 Green olive focaccia bread 84 Lemon sorbet palate cleanser 50 Lime & basil cheesecake pudding 70 Mushroom terrine vegetarian dish 93 Paella Siciliana meat & shellfish dish 54 Pheasant wrapped & roasted in rashers meat dish 60 Pommes boisragon component 102 Porcini soup vegetarian dish 20 Porcini crocchetini canapé/component 94 Pork with sage & onion stuffing meat dish 64 Prawn & avocado sandwich shellfish dish 36 Red vegetarian dish 24 Saffron & cardamom risotto vegetarian dish 98 Semidried tomatoes canapé/component 14 Serious lemon jellies component 114 Smoked salmon baskets canapé 10 Smoky bacon & risotto meat dish 38 Spinach & parmesan risotto vegetarian dish 99 Spring chicken meat dish 52 Strawberry & orange jelly pudding 68 Stuffed chillis canapé 10 Tandoori bikkies with prawn canapé 10 Tomato madras amuse bouche 9 Tomato tartlets canapé/component 12 Tuna & broad bean custard fish dish 46 Warm summer salad vegetarian dish 30 Wild pigeon folletto meat dish 16 Vodka & orange ice cream component 114 suitable for pescatarians suitable for vegetarians