Cocina

JAMIE OLIVER THE NAKED CHEF 2

WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD ..................................6 BAKED JERUSALEM ARTICHOKES, BREADCRUMBS, THYME AND LEMON .................................7 WOK-COOKED FRAGRANT MUSSELS ........................................................................................................8 CRÉME BRÛLÉE - THE WAY I LIKE IT.......................................................................................................9 STIR-FRIED CHINESE GREENS WITH GINGER, OYSTER AND SOY SAUCE ..................................10 OLIVER’S TWIST .............................................................................................................................................11 CELLOPHANE NOODLE SALAD..................................................................................................................11 MANGO LASSI ..................................................................................................................................................12 MONKFISH WRAPPED IN BANANA LEAVES WITH GINGER, CILANTRO, CHILE, AND COCONUT MILK..............................................................................................................................................13 INDIVIDUAL QUICK ENGLISH TRIFLE.....................................................................................................15 PECAN VANILLA ICE CREAM WITH MAPLE SYRUP............................................................................16 SPAGHETTI WITH WILD MUSHROOMS...................................................................................................17 MUSHROOM SARNIE......................................................................................................................................18 WARM ROCKET SALAD ................................................................................................................................19 SPAGHETTIPUTTANESCA ...........................................................................................................................20 FRUIT COBBLER..............................................................................................................................................21 POT-ROASTED PORK IN WHITE WINE WITH GARLIC, FENNEL, AND ROSEMARY ...................22 SALAD OF MARINATEDCHARRED SQUID WITH CANNELLINI BEANS, ROCKET, AND CHILE ..............................................................................................................................................................................23 PANETTONE BREAD AND BUTTER PUDDING ........................................................................................24 PROPERPOLENTA..........................................................................................................................................25 CHICKEN IN MILK ..........................................................................................................................................26CALZONE...........................................................................................................................................................27 SQUASHED CHERRY TOMATO AND SMASHED OLIVE BRUSCETTA ..............................................29 MY MUMS SPOTTIER DICK..........................................................................................................................31 MINTY MUSHYPEAS......................................................................................................................................32 FISH AND CHIPS ..............................................................................................................................................33 BASIL AND LIME SORBET ............................................................................................................................34 TAGLIATELLE WITH SAFFRON, SEAFOOD, AND...