Ezard: Contemporary Australian Food by Teage Ezard

  • Brown chicken stock (page 2)

    from Ezard: Contemporary Australian Food Ezard by Teage Ezard

    • Categories: Stocks; Cooking ahead
    • Ingredients: chicken carcass; carrots; brown onions; celery; garlic; black peppercorns
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  • ISBN 10 1740661850
  • ISBN 13 9781740661850
  • Linked ISBNs
  • Published Jun 01 2004
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries Australia
  • Publisher Hardie Grant
  • Imprint Hardie Grant Books

Publishers Text

Known for his bold and imaginative dishes, Teage Ezard has quickly become one of Australia's most exciting chefs. Teage terms his food 'Australian Freestyle', with the primary influences being the cuisine of Asia, particularly China and Thailand. Teage's cuisine is highly developed, creating amazing flavours by mixing and matching simple flavours and adapting cooking techniques. He uses a variety of seasonings, a diversity of infused oils, vineyards, pastes, garnishes and spice blends. He also takes you through the art of red braising, steaming, tea smoking, stir frying, pasta making, curing and deep frying. Create dishes such as: Crispy Skin Ocean Trout with Caper and Soft Herb Mash, Anchovy Mayonnaise and Citrus Salsa, Soy Glazed Chicken Breast with Warm Rice Noodle Salad and Spicy Fried Peanut, Lime and Coriander Dressing, Slow Cooked Lamb Shank with Creamed White Beans, Gremolata and Watercress Salad, Mascarpone Parfait with Fresh Figs and Sticky Vanilla Syrup, Green Coconut Pancakes with Dark Plum Sugar Syrup, and Coconut, Chilli and Lemon Sorbet.

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