Delia Smith's Cookery Course, Part Two by Delia Smith

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  • Risotto with chicken livers and mushrooms

    • consortiumlibrary on October 14, 2016

      Delicious, as modified. It's unclear from title, but recipe is for simply flavored risotto topped with separately cooked chicken livers. Didn't like Delia's risotto technique; standard method is better. Used dried porcini instead of fresh mushrooms, and added chopped mushrooms + soaking liquid to risotto (recipe doesn't add mushrooms to livers - might add next time in addition to risotto mushrooms). Cooked extra bacon to use as garnish; perfect. Added minced garlic to livers. Added white wine and stock to livers; we wanted more sauce than was in recipe. Seasoned with rosemary instead of Delia's tomato paste and dried basil; perfect flavor for livers. Next time would cut liver into smaller pieces.

    • kiwijan on November 23, 2016

      I agree with tasteslike's comments. Think this sauce also better suited to pasta than risotto.

  • Moussaka

    • Sue21 on January 20, 2011

      I add 4 large / 6 small cinnamon sticks which really enhances the flavour

  • Creamed chicken with avocado

    • veronicafrance on April 28, 2013

      The only reason I cooked this was because I was on a fridge-emptying mission and couldn't believe that I found a recipe that included cooked chicken and avocado. It confirmed my suspicion that cooking avocado is never a good idea -- not that I've ever tried it before.

  • Eggs en cocotte with soured cream and asparagus

    • veronicafrance on May 02, 2013

      Not bad. Sadly, I discovered we had no cheese of any sort, and I had to make do with UHT cream instead of sour cream or (better) crème fraîche. Easy to do anyway.

  • Lancaster lemon tart

    • veronicafrance on November 07, 2014

      This is a nice alternative to Bakewell tart. I found the topping a little dry; I recommend serving lukewarm with chilled custard.

  • Pavlova

    • LisaR12 on March 09, 2013

      i use this recipe for meringue all the time...fool proof

  • Special cottage pie

    • LisaR12 on February 21, 2013

      My go to recipe for cottage pie. I now make it in a pressure cooker which makes it even quicker. Then finish it off in the oven sometimes or otherwise just serve it as mince and mash

  • A risotto for spring

    • dawnelizabethtaylor on March 13, 2015

      tasty mid week meal. used home grown veg. I used brown risotto rice and added touch crème fraiche before finishing in individual dishes under the grill. tasty and healthy!

  • Spiced pilau rice

    • dawnelizabethtaylor on February 14, 2015

      I use brown basmati therefore dish takes 40 mins rather than 15 mins. And use chicken stock for extra flavour. All other ingredients same. A great accompaniment to my Saturday night spicy dishes!

  • Cheese and onion quichelets

    • dawnelizabethtaylor on June 09, 2015

      p369 in my old copy of this book. These are gorgeous! Made 4 - in my Yorkshire pudding tin, increasing flours to 75g each and using same quantity butter. I used cream in the filling. Really tasty and easy to make. Will make a note that these make a great mid week tea.

  • Spinach and cream cheese quiche

    • dawnelizabethtaylor on March 05, 2015

      I used swiss chard from the garden - cooking the stalks first, then adding the leaves; no problem with excess water as you'd get with spinach. I increased pastry to 100 g each wholemeal and SR flour, plus 100 g butter - no cheese; my quiche tin is about 27cms. Probably also used little more parmesan in filling. This was a GORGEOUS quiche - and probably now our favourite - using swiss chard/acelga. The squeeze of lemon juice is really tasty. Definitely 5 stars!

  • Basic pancakes

    • Chefdeedee on February 21, 2015

      The best pancakes ever!

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  • ISBN 10 0563163658
  • ISBN 13 9780563163657
  • Published Nov 01 1979
  • Format Paperback
  • Page Count 232
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

Would you like to know the best ways of cooking chicken, duck and turkey? How to bake the perfect cakes, scones and biscuits? Turn economy cuts of stewing steak into something special? Would you like to serve tasty soups and satisfying meals without meat? Learn how to use pasta imaginatively and produce separate, fluffy grains of rice every time? The information is in this book -- the second in a series of three in which Delia Smith continues to explain the basic techniques and skills of cooking. She has planned the book so that there is something for every cook whether beginner or experienced. And perhaps most important, there are more than 160 delicious recipes, ranging from easily prepared dishes to more elaborate recipes for special occasions.

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