Carneval: A Celebration of Meat, in Recipes by Harry Eastwood

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    • Categories: Dips, spreads & salsas; Appetizers / starters; Canapés / hors d'oeuvre; Cooking for a crowd; Entertaining & parties
    • Ingredients: prunes; ruby Port wine; goose fat; chicken livers; onions; garlic; bay leaves; ground allspice; nutmeg; crème fraîche; caster sugar; gelatine leaves
    • Accompaniments: Melba toast
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    • Categories: Stocks; Cooking ahead
    • Ingredients: chicken carcass; onions; garlic; carrots; bay leaves; black peppercorns; celery
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    • Categories: Soups; Jewish
    • Ingredients: chicken; chicken carcass; chicken wings; onions; whole cloves; garlic; parsley; celery; thyme; bay leaves; Sichuan peppercorns; black peppercorns; carrots; fine rice vermicelli noodles; dill; chicken fat; matzo crackers; dried onion flakes; ground cayenne pepper; dried parsley
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    • Categories: Appetizers / starters; Canapés / hors d'oeuvre; Entertaining & parties; American
    • Ingredients: chicken wings; sunflower oil; green Tabasco sauce; Tabasco sauce; apple cider vinegar; Worcestershire sauce; honey
    • Accompaniments: Salade verte; Teriyaki sauce
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    • Categories: Dressings & marinades; Salads; Side dish; Vegan; Vegetarian
    • Ingredients: garlic; sherry vinegar; caster sugar; tomatoes; Spanish onions; oregano
    • Accompaniments: Pulled pork Tennessee
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    • Categories: Main course
    • Ingredients: beer; garlic; thyme; whole chicken
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    • Categories: Sauces for meat
    • Ingredients: chicken stock; dry white wine; onions; carrots; bouquet garni; double cream
    • Accompaniments: Always tender turkey
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    • Categories: Sauces for meat
    • Ingredients: onions; carrots; bouquet garni; beef stock; red wine; redcurrant jelly
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    • Categories: Chutneys, pickles & relishes; Cooking ahead; Vegetarian
    • Ingredients: leeks; onions; nutmeg; thyme; bay leaves
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    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: chicken legs; onions; carrots; bay leaves; white peppercorns; thyme; parsley; leeks; garlic; tarragon; nutmeg; crème fraîche; puff pastry
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    • Categories: Side dish; French; Vegetarian
    • Ingredients: butter; waxy potatoes
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  • Kung pao chicken
    • Categories: Stir-fries; Main course; Cooking for 1 or 2; Chinese
    • Ingredients: chicken thighs; sunflower oil; peanuts; spring onions; ginger root; rice wine vinegar; caster sugar; soy sauce; Sichuan peppercorns
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    • Categories: Dressings & marinades; Grills & BBQ; Lunch; Main course; French
    • Ingredients: chicken breasts; dry white wine; garlic; rosemary; sage; parsley; pink peppercorns
    • Accompaniments: Salade verte
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    • Categories: How to...
    • Ingredients: roast turkey; roast chicken; whole duck; quail; rabbit; dry-aged rib of beef; lamb shoulder; lamb legs; ham; baby back pork ribs
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: sunflower oil; beef cheeks; chestnut mushrooms; smoked bacon lardons; baby carrots; pearl onions; balsamic vinegar; tomato purée; garlic; Burgundy wine; beef stock; bouquet garni; Worcestershire sauce; parsley
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    • Categories: Soups; Cooking ahead
    • Ingredients: beef bones; red onions; carrots; celery; leeks; garlic; parsley; black peppercorns
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    • Categories: Soups; Vietnamese
    • Ingredients: beef sirloin steaks; beef bones; red onions; carrots; celery; leeks; garlic; parsley; black peppercorns; ginger root; ground cayenne pepper; whole star anise; fish sauce; flat rice noodles; beansprouts; spring onions; coriander leaves; Thai basil; mint; limes; red chillies
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    • Categories: Side dish
    • Ingredients: floury potatoes; beef drippings; sea salt flakes
    • Accompaniments: Always tender turkey
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    • Categories: How to...
    • Ingredients: beef steaks
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    • Categories: Dips, spreads & salsas; Cooking ahead; French; Vegetarian
    • Ingredients: garlic; shallots; parsley; chervil; Pernod; butter; white pepper
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  • ISBN 10 0593069951
  • ISBN 13 9780593069950
  • Published Sep 08 2016
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Bantam Press

Publishers Text

Packed full of delicious, satisfying recipes and loads of meat wisdom, Carneval promises to give you a better understanding of how to source, cook and appreciate the meat that you eat. Full of delicious meat recipes from around the world, popular family favourites, such as Swedish Meatballs and Ragu Bolognese, rub shoulders with more unusual dishes, like Middle Eastern Kibbeh and Chinese Kung Pao Chicken. Whether you want to master the art of a perfectly cooked steak, or transform cheaper, tougher cuts into silky, melt-in-the-mouth delights, Harry Eastwood encourages you to honour the whole animal and eat meat with joy and moderation. The very best way to do that is to make sure that every meat meal is a Carneval.

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