Bones_ Recipes, History, and Lore - Jennifer McLagan [121]
rib roast, millennium, 26-27
ribs:
beef, 8-9
beer-glazed beef, 29
Chinese-style spareribs, 72
elk, coriander-and-orange-braised, 226-27
lamb, 110-11
lamb, with beans and spinach, 113
maple tomato glazed, 73
pork, 54-55
spiced roasted rack of, 30-31
see also short ribs
Riesling, chicken with, 155
Rint, Frantisek, 48
root vegetables, braised with oxtail with, 47-48
rosemary:
in chicken with forty cloves of garlic, 138
in grilled fish with yellow tomato vinaigrette, 184
in herb-glazed poussins, 140-41
in lamb shanks cooked in paper with Guinness, 118-19
in lamb shanks in pomegranate sauce, 115-16
in lamb neck with anchovies, 122
in lamb stock, 95
in Lancashire hot pot revisited, 103-4
in olive-crusted lamb racks, 107-8
in rack of pork with coffee sauce, 69
in whole roasted monkfish (gigot de mer), 186-87
in wine-braised venison, 222-23
-wine sauce, venison shank in, 234-35
rouille, sweet potato garlic, for fish soup, 177
S
saffron:
in lamb shoulder with preserved lemon and dates, 99-100
sauce with spring vegetables, rabbit in, 216-17
sage:
for beefsteak Fiorentina, 24-25
butter, grilled quail with, 148-49
in herb-glazed poussins, 140
in roast wild boar leg in sweet-sour sauce, 230-31
in wine-braised venison, 222-23
veal shank with mustard and, 43
in veal shoulder with salsa verde, 19-20
sardines:
grilled, with gooseberry sauce, 182-83
on toast, 180
sauces:
butter and caper, skate with, 193
Cape gooseberry, roasted rack of venison with, 224-25
caramelized milk, pork with, 65-66
cider and mustard, rabbit with, 220-21
coffee, rack of pork with, 69
fennel and blood orange, osso buco with, 41-42
fresh tomato, sea bass baked in a salt crust with, 181
game jus and poivrade, 211
gooseberry, grilled sardines with, 182
grape, braised beef shanks with, 39-40
grape, skate with, 194
morel cream, chicken with, 154
mustard, for pork, 62
orange cream, halibut steaks with, 192
pomegranate, lamb shanks in, 115-16
red wine, double-bone beef with, 22-23
rhubarb, for grilled sardines, 183
rosemary-wine, venison shank in, 234-35
saffron, for rabbit with spring
vegetables, 216-17
salsa verde, veal shoulder with, 19-20
spicy hoisin, for spicy steamed chicken feet, 161-62
sweet potato garlic rouille, for fish soup, 177
sweet-sour, roast wild boar leg in, 230-31
sweet-sour fruit, eel with, 190-91
wine and balsamic, short ribs in, 33-34
yellow tomato vinaigrette, grilled fish with, 184
see also glazes; marinades
sea bass baked in a salt crust with fresh tomato sauce, 181
sherry:
in chicken with morel cream sauce, 154
oxtail consommé with, 16-18
short ribs, 9
braised, 32
in four bones in one pot, 37-38
in wine and balsamic sauce, 33-34
shoulder, bone structure of, 223
skate:
with butter and caper sauce, 193
with grape sauce, 194
skin,193
snacks:
fried fish bones, 196
soy-glazed chicken wings, 160
wings à la Coca-Cola, 159
sole, pan-fried whole, 189
soups:
fish, 176-77
game, 210
lamb and barley, 97
lamb and Jerusalem artichoke, 98
post-Thanksgiving, 136
roasted bird broth, 135
spicy Korean pork, 64
split pea, with chestnuts, 63
see also consommés; stocks
soy sauce:
in Cantonese-style steamed fish, 188
in Chinese-style oxtail, 49-50
in Chinese-style spareribs, 72
-glazed chicken wings, 160
pig’s tails with ginger, garlic and, 86
-poached chicken, 163
spatchcocking poultry, 149
spiced salt, for pig’s feet, 84
spinach, lamb ribs with beans and, “3
split pea soup with chestnuts, 63
Spode, Josiah, 221
squab, roasted, with fresh figs, 152
star anise:
in Chinese-style oxtail, 49-50
in pork hock cooked with spiced honey, 78-79
in spicy steamed chicken feet, 161
stocks:
brown (beef and veal), 12-13
brown poultry, 131
fish, 169-70
game, 204-5
lamb, 95
pork, 58
poultry, 130
rabbit, 207
white veal, 13
stocks, concentrated:
brown, or white veal, 14
fish, 171
game, 206
lamb, 96
pork, 59
poultry, 132
sweet potato garlic rouille, for fish soup, 177
sweet-sour fruit sauce, eel in, 190-91
sweet-sour sauce, roast wild