Gourmet Hot Dogs: How to Dress your Dog with Style by Stéphane Reynaud

By Stéphane Reynaud

That includes 60 effortless, tasty scorching puppy recipes, ready with ardour in connoisseur French sort, Stephane Reynaud's Gourmet scorching Dogs is peppered all through with gentle- hearted, quirky illustrations of lovely canine, each one with their eye on a delectable sizzling puppy morsel.

The recipes are divided into sausage variety - from coarse and finely minced sausages, to Frankfurters, chipolatas, Toulouse sausage, fowl sausage, veal sausage - and every recipe comprises feedback for bread accompaniments, small (but completely shaped) salad garnishes and the all-important condiments to maximize flavour and impression. Stephane's fans and lovers of speedy and straightforward foodstuff that's top of the range and enjoyable to serve will love this ebook for its extraordinary recipes and Gallic allure.

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Served with a block of shimmering white sheep’s milk cheese – feta is the nearest equivalent in the West – Sabzi khordan makes a perfect appetizer. 17 18 New Persian Cooking In the cold winter months, the more concentrated aroma of dried herbs complements the flavour of aashes (thick soups) and rich main dishes. Almost all dishes that use fresh herbs in their preparation can also be made with dried herbs, although there is of course some difference in taste. The most commonly used herbs are almost all available in the West in both dried and fresh forms.

37 for recipe image. 42 New Persian Cooking Cooking Heat the butter and oil together in a large, heavy-based saucepan on a medium to high heat. Add the onion and fry until soft and golden. Drain the split peas and add to the pan, stir a couple of times. Add about 1 litre/1¾ pints of the boiling water and bring back to the boil. Cover the pan with a lid and reduce the heat. Do not add salt at this stage. Leave to simmer until the split peas are completely cooked (approximately 1 hour). They should be soft enough to squash easily between your thumb and forefinger.

Just before serving, reheat the aash on a low heat for a few minutes, taking care that it does not come to the boil. If it boils the yogurt will separate, affecting the appearance of the dish. Garnish Heat 3 tablespoons of the oil in a small frying pan/skillet. Add the sliced onion and fry until light brown. Add the chopped garlic, stir and set aside. Heat the butter with the rest of the oil in another small pan. Add the dried mint, stir and remove from the heat immediately. Serve the aash in a shallow bowl and garnish with the fried onion and mint.

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