Maggie's Verjuice Cookbook by Maggie Beer

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  • Black olives with walnuts and orange zest

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Small plates - tapas, meze; Vegan; Vegetarian
    • Ingredients: walnuts; black olives; verjuice; rosemary; bay leaves; oranges
    show

  • Scallops with preserved lemon and caper butter

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Appetizers / starters; Small plates - tapas, meze
    • Ingredients: scallops with shells; verjuice; chervil; preserved lemons; salted capers; limes; butter
    show

  • Mushroom jellies

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Small plates - tapas, meze
    • Ingredients: verjuice; tarragon; gold gelatine leaves; Swiss brown mushrooms; abalone mushrooms; enoki mushrooms
    show

  • Avocado jellies

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Small plates - tapas, meze
    • Ingredients: verjuice; tarragon; gold gelatine leaves; avocados; lemons
    show

  • Smoked ocean trout jellies

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Small plates - tapas, meze
    • Ingredients: verjuice; tarragon; gold gelatine leaves; chives; smoked ocean trout; micro herbs
    show
  • Devils on horseback

    Devils on horseback

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Appetizers / starters; Small plates - tapas, meze
    • Ingredients: rosemary; verjuice; oranges; prunes; smoked belly bacon
    show

  • Artichokes with verjuice Hollandaise

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Sauces, general; Small plates - tapas, meze; Appetizers / starters
    • Ingredients: verjuice; globe artichokes; bay leaves; egg yolks; butter; black peppercorns
    show

  • Kingfish sashimi with avocado and wasabi cream

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Appetizers / starters
    • Ingredients: golden shallots; verjuice; kingfish; mâche; lemons; avocados; wasabi; egg yolks; Dijon mustard; tarragon; grapeseed oil
    show

  • Grilled vegetables with verjuice and extra virgin olive oil

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Grills & BBQ; Side dish
    • Ingredients: red onions; baby fennel; red capsicums; Japanese eggplants; zucchini; verjuice; Meyer lemons; parsley
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  • Garfish with pistou in vine leaves

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Appetizers / starters; Small plates - tapas, meze
    • Ingredients: vine leaves; garfish; verjuice; lemons; marjoram; preserved lemon rind; parsley
    show

  • Baked mushrooms with gruth

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Side dish
    • Ingredients: field mushrooms; thyme; verjuice; gruth cheese
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  • Salmon with verjuice citrus dressing

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Sauces for fish; Dressings & marinades; Appetizers / starters
    • Ingredients: salmon; garlic; mint; chervil; verjuice; lemons; oranges; parsley
    show

  • Cockles with chorizo

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Appetizers / starters
    • Ingredients: cockles; fish stock; chorizo sausages; verjuice; chives
    show

  • Mushroom bruschetta

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Appetizers / starters
    • Ingredients: Swiss brown mushrooms; lemon thyme; verjuice; ciabatta bread; store-cupboard ingredients
    show

  • Roast fennel bruschetta

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Appetizers / starters
    • Ingredients: fennel; verjuice; ciabatta bread; store-cupboard ingredients
    show

  • Roast pumpkin bruschetta

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Appetizers / starters
    • Ingredients: pumpkins; rosemary; verjuice; ciabatta bread; store-cupboard ingredients
    show

  • Freekeh salad

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: freekeh; mint; preserved lemons; quince paste; lemons; verjuice; parsley
    show

  • Preserved lemon and green bean salad

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: preserved lemons; verjuice; red onions; vino cotto; basil
    show

  • Tomato, saffron and verjuice soup with prawns and chervil

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Soups
    • Ingredients: tomatoes; verjuice; saffron; prawns; chervil
    show
  • Lentil salad with celery leaves

    Lentil salad with celery leaves

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Salads; Appetizers / starters; Lunch
    • Ingredients: Puy lentils; rosemary; verjuice; tomatoes; celery; lemon thyme; parsley; smoked belly bacon
    show

  • Brains in burnt-butter, capers and verjuice sauce

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Appetizers / starters; Lunch; Main course
    • Ingredients: brains; butter; capers; verjuice; parsley
    show

  • Caramelised fennel with capers

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Lunch; Side dish
    • Ingredients: baby fennel; verjuice; baby capers; store-cupboard ingredients
    show

  • Rabbit broth

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Soups
    • Ingredients: rabbit; brown onions; carrots; celery; field mushrooms; pancetta; verjuice; chicken stock; bay leaves; vegetable stock; thyme; parsley
    show

  • Leeks poached in verjuice with olives

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Lunch; Side dish; Cooking for 1 or 2
    • Ingredients: leeks; verjuice; black olives; dried oregano
    show

  • Roast baby vegetables with Parmesan polenta

    from Maggie's Verjuice Cookbook Maggie's Verjuice Cookbook by Maggie Beer

    • Categories: Side dish
    • Ingredients: baby carrots; pickling onions; baby beetroots; lemon thyme; verjuice; milk; white polenta; Parmigiano Reggiano cheese
    show

Notes about this book

  • mardim on January 03, 2013

    Double lamb cutlets with Quince Glaze & Celeriac Remoulade with Pomegranate Excellent frittata

Notes about Recipes in this book

  • Zucchini agrodolce

    • KarinaFrancis on September 15, 2013

      A winner!! Could be simpler if you cut the zucchini thinner and sauté them with the onion, will try that next time!

  • Mussels in verjuice with tomato sugo

    • KarinaFrancis on March 22, 2014

      This is going on high rotation! Super quick and super delicious, only change I made to the recipe was adding a red chilli.

  • Beef cheeks braised in verjuice

    • KarinaFrancis on June 28, 2015

      Delicious and the smell that filled the house was mouth watering. The cheeks took 4hours before they were tender (not 2 1/2 as stated in the recipe) but I figured this would be the case so I started nice and early. Worth it!

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  • ISBN 10 1921382627
  • ISBN 13 9781921382628
  • Published Feb 22 2012
  • Format Paperback
  • Page Count 208
  • Language English
  • Countries Australia
  • Publisher Penguin Books Australia
  • Imprint Lantern

Publishers Text

I just can't help myself when it comes to verjuice! I use it in place of lemon juice or vinegar to bring the gentlest lift of flavour to everything – from grilled vegetables, meat or fish, pastas, risottos, salads and hearty one-pot dishes to delicate custards, old-fashioned puddings and decadent tarts. I can't imagine cooking without it.'

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