My Kind of Food: Recipes I Love to Cook at Home by John Torode

  • The Bloody Mary (page 14)

    from My Kind of Food: Recipes I Love to Cook at Home My Kind of Food by John Torode

    • Categories: Cocktails / drinks (with alcohol); Cooking for 1 or 2
    • Ingredients: vodka; horseradish; celery salt; tomato juice; Worcestershire sauce; Tabasco sauce
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Notes about Recipes in this book

  • Corncakes and smashed avo (Sydneysider)

    • JJ2018 on April 30, 2019

      These were really nice corn pancakes - lighter and softer than other recipes I’ve tried. I couldn’t get creamed corn so made my own with the same weight of defrosted frozen corn as demanded and blended it with a splash of heavy cream.

  • American pancakes

    • JJ2018 on March 26, 2019

      These were really nice and my new go to pancakes - really light and fluffy.

  • Chinese pot roast chook

    • Beth891 on July 28, 2024

      My husband made this and it was absolutely delicious, easy and low effort. Made pretty much as recipe but no chilli. Recipe in kindle book doesn't have the temperature for some reason but it's available online from itv - 180c We just served it with some sushi rice and edamame beans, with the sauce from the chicken on the side (we removed a bit of the fat from the top first. The next day it made the most delicious ramen- shredded chicken with some of the sauce added to the soup. On my favourites!

  • Yoghurt chicken with feta and asparagus

    • JJ2018 on March 21, 2019

      Chicken stayed nice and moist and really picked up taste of thyme. We served with chips but if you did with flatbreads as per recipe would need extra sauce of some type to prevent it being dry.

  • Nanna's roast chicken

    • joneshayley on February 26, 2017

      Absolutely lovely recipe- brilliant flavourful stuffing; the apple adds a lot. Moist and delicious chicken- breast particularly lovely after the sausagemeat stuffing juices Have run through the breast as per recipe instructions.

  • Sloppy Joe Bolognese

    • JJ2018 on April 16, 2018

      Just ok. There was nothing wow about this for me

  • One-pot spicy rice with chicken and prawns

    • sarahj22 on January 07, 2018

      I made this omitting the prawns. It was okay but a bit one-dimensional - I feel it could do with some extra spices on top of the smoked paprika. Lisa Faulkner has a similar recipe for jambalaya in The Way I Cook which is much tastier and more complex, so I don't think I'd make this one again.

  • Ham croquettes

    • joneshayley on January 23, 2018

      Delicious croquettas- wonderful for a party or as part of a mezze style meal. The inclusion of cheese and a small amount of mustard is wonderful , each contributes to rounding the flavour of the croquettas - adding an acid and a salt, achieves perfect balance.

  • The best-ever beef burger

    • joneshayley on December 10, 2018

      The burger took longer to come to medium done, and the relish took 1 hour not 20 minutes to thicken to the right consistency. That all said...whilst the timings are out- the end result is brilliant, the relish well balanced, the burger is very savoury with the umami hit from the oyster sauce. I’ll make this again, allowing for the extra time needed

  • Roast pumpkin and charred onion salad

    • joneshayley on January 23, 2018

      A good medley of flavours. Can substitute any soft cheese (or even blue cheese)

  • Berry and mascarpone tarts

    • joneshayley on February 26, 2017

      Makes double what is specified- unless you want much larger tarts than pictured. Lovely tarts, very rich and easy to make.

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  • ISBN 10 1472225856
  • ISBN 13 9781472225856
  • Linked ISBNs
  • Published Sep 10 2015
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United Kingdom
  • Publisher Headline
  • Imprint Headline Book Publishing

Publishers Text

My Kind of Food is a very personal book from John Torode, full of the food that he loves to cook and eat, recipes that he makes away from the cameras and professional kitchens.
In John's words:

'My world as I know it started with my Nanna's roasting tin, a chicken and a wooden spoon. The food she cooked was always simple, but delicious. Her cauliflower cheese was awesome, her caramel slice wonderful and I am still searching for a recipe to make her apple tea cake.

So life started simply for me. Since then I have cooked in professional kitchens, run my own restaurants and done a lot of telly. Some of you may have eaten in my restaurants, some may have seen me on MasterChef, but I guess that not many of you know what I really cook for myself and my friends and family.

This book is about how I cook at home and the chapters reflect me and the things in life I love - how I eat and how I cook. At its heart, it is simple, but it's definitely also influenced by my years in restaurant kitchens. I don't tend to define my food by type or style. I guess you could say that these are my real favourites - a behind-the-scenes look at my own kitchen!'

BRUNCH TO LUNCH
The Aussie in me is all about eating through the morning. My perfect day starts slowly - if breakfast is the meal of kings, then brunch is the food of emperors.
FOR THE FAMILY
Although I am a professional cook, I have a number of dishes that I rely on at home. They are all tried-and-tested, some are posh, some are simple, but all are favourites.
IN A RUSH
I cook every day, but sometimes it needs to be quick and easy. But there's no reason why a quick meal should not be tasty.
STORES AND LEFTOVERS
Great food is created from necessity. Open your cupboards and look for the potential in your fridge. For many a minefield, but for me a gold mine. These are the recipes I know well from being a boy and watching in wonder what could be made with a bit of this and a bit of that. Not complicated just delicious.
ALL OUTSIDE
Well, I am an Aussie. Some of the best food in the world is cooked outside, where having fun is as important as cooking.
AND TO FINISH
I love a good dessert. A proper steaming pudding with thick custard or real ice cream. It's all about being a kid and not caring about sugar and spice. Cakes and tarts and pies and lots of them.

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