Big Flavours and Rough Edges: Recipes from The Eagle by David Eyre

  • Red onion and red wine soup with Parmesan bruschetta

    from Big Flavours and Rough Edges: Recipes from The Eagle Big Flavours and Rough Edges by David Eyre

    • Categories: Soups; Winter; Italian; Vegetarian
    • Ingredients: red wine; whole cloves; bay leaves; thyme; red onions; tomato purée; vegetable stock; balsamic vinegar; ground cinnamon; country bread; Parmesan cheese
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Notes about this book

  • owaint on November 21, 2010

    Absolutely superb book, now out of print but revised/re-released as "The Eagle Cookbook". Great simple food with a very high hit-rate for good recipes.

Notes about Recipes in this book

  • Smoked haddock with horseradish mash and poached egg

    • saladdays on February 15, 2014

      The ultimate comfort food on a stormy winter evening. As with a lot of fish dishes it needs a bit of careful planning to get it altogether at the end. The potatoes should be mashed and ready and kept warm before the fish and the poached eggs are cooked. As suggested in the recipe spinach is a good accompaniment.

  • Pheasant casserole with chestnuts, ceps and bacon

    • saladdays on December 29, 2013

      A recipe that promises much but needs careful reading beforehand. The dried ceps are soaked in water, you are instructed to drain them before adding to the pheasant pieces in the casserole. Later on you are told to add the drained liquid, mine was already down the sink! I was then left with just a glass of wine for liquid, so had to add some water. The finished dish was still dry as the chestnuts soak up the liquid. If I made it again I would add plenty of stock.

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  • ISBN 10 0747272298
  • ISBN 13 9780747272298
  • Published Mar 15 2001
  • Format Paperback
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Headline
  • Imprint Headline Book Publishing

Publishers Text

The Eagle pub in London, EC1, was set up in 1991 by Michael Belben and chef David Eyre in reaction to the 'ponciness' of restaurants. Offering excellent food, broadly Southern European in inspiration, at reasonable prices, it was hailed as 'the first gastropub' by the media, and has changed the face of Britain's pub scene. It is still winning awards and recognition both nationally and internationally. BIG FLAVOURS AND ROUGH EDGES brings together over 100 recipes from sixteen contributors: Eagle chefs past and present whose diverse backgrounds (six different nationalities, including Portuguese, Spanish and Brazilian) have influenced the colourful and hearty style of Eagle food. This is real, rough-edged, exciting food that anyone can cook - a million miles away from the pretentiousness and over-complication of traditional restaurant books.

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