CONTENTS
From - Bishops, The Cookbook

Introduction

Wine and Food

Hot Soups

Oyster Mushroom with Rosemary Soup
Carrot, Coconut and Ginger Soup
Bell Pepper and Celeriac Corn Chowder
Prawn Bisque
Roasted Eggplant, Shiitake and Pancetta Soup
Halibut Consommé
West Coast Chowder

Cold Soups

Mussel Gazpacho Soup
Potato and Pesto Soup
Pear and Cambozola Soup

Salads

Heart of Romaine Salad with Roasted Beet Vinaigrette
Bread Salad with Crisp Pancetta
Gazpacho Salad with Roasted Tomato Vinaigrette
Warm Mushroom Pancetta Salad with Sherry Vinaigrette
Arugula and Strawberry Salad
Butter Lettuce with Creamy Herb Dressing and Toasted Pine Nuts
Spinach, Poached Pear and Parmesan Salad
Tomato and Arugula Pesto Salad
Winter Greens with Sun-Dried Cherry and Thyme Vinaigrette

Warm Starters

Fried Smelt with Green Herb and Wasabi Tartar Sauce
Grilled Calamari with Sesame Soy Tomato Coulis
Steamed Clams with Ale, Pears and Leeks
Cornmeal-Crusted Oysters with Grainy Mustard Mousseline
Grilled Japanese Eggplant with Chili Sesame Vinaigrette
Corn and Chanterelle Bread Pudding
Scallop and Prawn Spring Roll with Chipotle Tomato Sauce
Fresh Foie Gras with Pea Tops and Rhubarb Compote
Chanterelle, Goat Cheese and Pepper Strudel

Cold Starters

Eggplant and Pepper Terrine
Herbed Crepes Stuffed with Crabmeat and Daikon Sprouts
Duck Liver Terrine with Rhubarb Compote
Poached Scallops with Black Beans and Shredded Carrot Salad
Salmon Gravlax with Crème Fraîche and Toasted Cornbread
Salmon Tartare

Shellfish

Barbecued Oyster Brochettes with Tamarind Sauce
Crabcakes and Sun-Dried Tomato Chutney
Breaded Razor Clams with Black Olive Aïoli
Pan-Seared Scallops with Lemon Grass and Chervil Sauce
Whole Crab Hot Pot with Green Onions and Ginger
Oyster, Artichoke, Lemon Zest and Chive Stew
Split Prawns Roasted with Thyme and Garlic Butter
Cornmeal-Crusted Prawns Seared in Peanut Oil with Mustard Seed Sauce
Clams on the Beach

Fish

Roast Halibut Fillet with Red Onion and Strawberry Salsa
Salmon Steak and Polenta with Malt Vinegar Sauce
Steam Salmon Fillet with Blood Orange and Ginger Sauce
Roast Ling Cod with Garlic Mashed Potatoes
Pan-Roasted Red Snapper with Goat Cheese Fritters and Braised Endive
Ale-Battered Sole with Lime Crème Fraîche
Grilled White Spring Salmon with Red Currant and Green Peppercorn Salsa
Whole Fried Rock Cod in Spicy Ginger, Scallion and Red Currant Broth
Grilled Tuna with Gazpacho Salsa
Tandoori Halibut Cheeks
Steamed Sablefish with Lobster and Vanilla Bean Sauce
Smoked Alaska Black Cod with Sun-Dried Pepper Sabayon

Meat

Roast Rack of Lamb with Fresh Basil Breadcrumbs
Seared Loin of Lamb with White Beans, Basil and Red Vermouth
Veal Osso Buco with Burnt Orange and Campari
Grilled Flank Steak with Crisp Summer Greens
Shiitake-Stuffed Pork Tenderloin with Buttermilk Dumplings
Roast Pork Chops with Pear and Green Peppercorns
Scallop of Veal with Prosciutto and Balsamic Butter Lettuce
Mint Pesto-Stuffed Roast Leg of Lamb
Braised Rabbit with Black Beans, Tomato and Pancetta
Medallions of Venison with Savoury Chocolate Raisin Sauce

Poultry

Whole Roast Chicken Breast with Wild Mushroom Risotto and Sage Pan Gravy
Whole Chicken with Cornbread Stuffing and Chipotle Sauce
Roast Duck Breast with Berries and Ginger
Lacquered Duck Leg with Mashed Potatoes
Tandoori Chicken Breast with Fruit Chutney
Roast Quail Stuffed with Pine Nuts, Cherries and Spinach

Vegetables and Vegetarian

Crisp Potato Pancakes
Potato and Rosemary Strudel
Sautéed Spaghetti Squash with Garlic and Peppers
Nugget Potatoes Stuffed with Pernod Butter
Sautéed Spinach, Garlic, Summer Squash and Cherry Tomatoes
Wild Mushrooms Sautéed with Thyme, Pears and Green Peppercorns
Vegetable Coconunt Curry
Eggplant Tart
Roasted Eggplant Stuffed with Bocconcini
Vegetable Hash with Basil Pesto
Squash Ragout with Basil Pesto Cumin Lentils
Rosemary Vegetable Brochette
Vegetarian Pesto Pizza

Bread

Focaccia
Corn and Chili Bread
Wholewheat Soda Bread
Banana Maple Bread
Oat Crackers

Pasta and Starches

Ravioli Stuffed with Crab, Mascarpone and Eggplant
Spaetzle
Carrot and Cilantro Risotto
Spinach and Basil Cannelloni
Barley Risotto with Shiitake Mushrooms
Chanterelle and Asiago Lasagne
Pesto Linguine with Grilled Eggplant and Poached Bocconcini
Cinnamon Basmati Rice
Mashed Potatoes and Variations


Garlic
Sun-Dried Tomato and Green Onion

Horseradish Griddle Cakes

Soup Stocks and Other Basics

About Stocks
Chicken Stock
Fish Stock
Shellfish Stock
Vegetable Stock (Nage)
Veal Demi-Glace
Tomato Sauce
Mint Sauce
Basil Pesto
Mayonnaise

Desserts

Death by Chocolate
Rhubarb Apple Crumble with Crème Fraîche
Raspberry Sablé
Yam Brulée
Vanilla Bean Ice Cream with Orange Sugar Biscuits
Poached Fruit with Gewürztraminer Syrup and Lemon Almond Biscotti
Banana Tart with Caramel Sauce
Chilled Sabayon with Seasonal Berries
Nut Tart
Warm Gingerbread Cake with Toffee Sauce
Chocolate Brownie Pie
Red Wine and Elderflower Sorbet