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The Family Meal ------Home Cooking with Ferran Adrià

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The Family Meal ------Home Cooking with Ferran Adrià The Family Meal -------- Home cooking with Ferran Adrià - - 6 List of Meals and Recipes 14 Introduction 16 How to Organize your Kitchen 18 How to Shop for and Store Fresh Ingredients 24 Basic Storecupboard Ingredients 26 Techniques and Equipment 32 Meals and Recipes 288 Basic Recipes - - 2 Meal 1 Meal 2 Meal 3 Meal 16 Meal 17 Meal 18 Meal 19 - - - - - - - - Guacamole Spaghetti Fish soup Potatoes with Macaroni with Lettuce hearts Tomato List of with with - romesco sauce bolognese sauce with mint & tortilla chips tomato & basil sauce Butifarra sausages - - - basil salad Meals and - - with Hake with Mackerel Beef cheeks - Chicken mole Fried fish mushrooms salsa verde & in red wine Crab risotto with with garlic - - potato stew - - Recipes Mexican rice - Oranges Rice pudding - Chocolate mousse Coconut - Caramel foam with - Chocolate cookies - flan - Watermelon-CRU with honey, olive oil - - - toffee & salt - - Meal 4 Meal 5 Meal 6 Meal 7 Meal 20 Meal 21 Meal 22 Meal 23 - - - - - - - - Caesar salad Peas sautéed Roast aubergines Waldorf salad White beans Roast vegetables Potato salad Lime-cured fish - with ham with miso vinaigrette - with clams with - - Cheeseburger - - Noodle soup - olive oil Thai curry Osso bucco & Roast chicken Sausages with Salt cod with - - - potato crisps with with mussels braised vegetables Salmon Strawberries Piña colada - potato straws tomato sauce - - with lentils with - Santiago - - Melon soup Baked apple - vinegar tart Pineapple Crème Catalan with with White - - with - pink grapefruit whipped cream chocolate cream honey & lime - - - - Meal 8 Meal 9 Meal 10 Meal 11 Meal 24 Meal 25 Meal 26 Meal 27 - - - - - - - - Gazpacho Cauliflower Chickpeas Tagliatelle Miso soup Noodles Cold asparagus soup Steamed mussels - in with carbonara with clams - with egg - Black rice béchamel sauce spinach - - Duck breast - Sea bass with - - Cod & green pepper Mediterranean-style with Salmorejo baked in salt cuttlefish Pork ribs Pork belly montadito mackerel chimichurri sauce chicken wings - - with with - - - - Peaches in red wine Bread with chocolate barbecue sauce teriyaki sauce Almond soup Almonds with turrón Pistachio custard Chocolate truffles - & olive oil - - with ice cream - - - Plantains Sweet potato nougat ice cream - with lime with - - honey & cream - Meal 12 Meal 13 Meal 14 Meal 15 Meal 28 Meal 29 Meal 30 Meal 31 - - - - - - - - Melon & ham Bread Mushroom risotto Pasta with pesto Fried egg Grilled courgette Watermelon Japanese-style - & garlic soup - - with with oregano & cucumber Rice with - Catalan Japanese-style asparagus - tomato soup - shredded duck Mexican-style turkey sea bass - Salmon marmitako with basil Catalan sausage - slow-cooked pork - - Chicken - - & Chocolate tart - Yogurt espuma Mandarins with mushrooms Cherries Lentils vegetable soup - Figs with cream with with - - with - & Kirsch strawberries Cointreau Cream puff squid ink Yoghurt & fruit - - - - - - White chocolate cake - 4 5 - List of Meals and Recipes - - Meal 2 - - Spaghetti with tomato & basil - Fried fish with garlic - Caramel foam with toffee - - - - 6 7 - - Spaghetti Caramel foam with with tomato & basil toffee - - ORGANIZING THE MENU Two hours before Prepare the caramel foam. Fill the siphon with the mixture and put it in the fridge 30 minutes before Bring the water to the boil for the pasta Clean the fish Make the tomato sauce Prepare the fried garlic INGREDIENTS 10 minutes before FROM THE SHOP Cook the spaghetti - fresh basil - fish from the market 5 minutes before Cook the fish on the grill FROM THE FRIDGE - double cream Just before eating - eggs Drain the pasta and - full-fat milk finish the spaghetti with - grated Parmesan tomato sauce and basil FROM THE FREEZER Arrange the fish with the - Tomato sauce #2 sauce and the garlic oil (see page 292) Dispense the foam into FROM THE CUPBOARD small receptacles - spaghetti - extra-virgin olive oil - ordinary olive oil - salt - sugar - garlic - sherry vinegar - N2O cartridges for the siphon - Fried fish with garlic - 8 9 - Meal 2 Continue - for 2 for 6 for 20 for 75 Spaghetti Bring the water to the Spaghetti 200g 600g 2kg 7kg boil in a large pan and with add the spaghetti. Stir Tomato sauce 200g 600g 2kg 7kg it to prevent it from tomato & basil (see page 200) sticking. - Fresh basil 20 leaves 60 leaves 60g 200g If you have made the Water to cook 600ml 1.8l 6l 20l tomato sauce in advance the spaghetti and frozen it, don't forget to defrost it in advance. Olive oil 4 tbsp 12 tbsp 400ml 1.5l • Parmesan cheese 30g 90g 600g 2kg The oil seasons the spaghetti Salt 1 tsp 2 tsp 300g 1kg and also prevents it from sticking together. Cook for 8–10 • minutes, or until tender but still firm Sometimes we replace the to the bite. Parmesan cheese with Manchego cheese to create a Spanish version of this dish. Start Place the tomato Remove the sauce from sauce in a pan over the heat and add the a medium heat and torn basil. Drain the pasta well. bring it to a gentle simmer. Stir in the olive oil. Pick the basil leaves from the stems, reserving the largest and best ones for the garnish, and tear the rest into pieces. Grate the Parmesan cheese and set it aside in a bowl. and sprinkle with garnish with the Parmesan. reserved basil leaves, Stir, then leave it to infuse for 2 minutes. To serve, add the tomato sauce, 10 11 - Meal 2 Continue - for 2 for 6 for 20 for 75 Let the oil cool a Grate the Parmesan Fried fish little, then add the Fish from the market 2 6 20 75 cheese. with (180–250g), sherry vinegar. garlic cleaned and gutted - Garlic 3 cloves 9 cloves 100g 375g Olive oil 4 tbsp 150ml 650ml 2.5l If you are cooking this at home, ask the fishmonger Sherry vinegar 2 tsp 1 tbsp 30ml 50ml to clean the fish for you. Salt 1 tsp 1 tsp 15g 50g • Use any fresh seasonal white fish that is available at the market, such as gurnard, hake or mullet. • Heat a pan with a lit- At elBulli we use a large, flat tle oil, season the fish griddle to cook the fish, but at home Drain the garlic slices with salt and place it a frying pan will also work. on kitchen paper. on the hot pan. Start Using scissors, remove the fins from the fish. Remove the head. Remove and place on a serving dish. It should be golden and juicy. Peel and chop the garlic into thin slices, using a mandolin or a sharp knife. Cook for 8–10 minutes, or Bring the water to the boil until tender but still firm Afterand a few add minutes, the spaghetti. to the bite. turnStir the itfish to preventand cook it from the sticking.other side. Strain it through a metal sieve, reserving the oil. Fry the garlic for a few minutes until golden. Scatter with the fried garlic and a little of the Pour the olive oil oil and vinegar mixture, into a pan, add the then serve. garlic and place over medium heat. 12 13 - Meal 2 Continue - for 2 for 6–8 for 20 for 75 Cook gently until it Caramel foam Sugar n/a 60g 160g 600g thickens, without with allowing it to boil, Double cream n/a 320ml 640ml toffee 2.4l stirring occasionally. - Egg yolks n/a 4 225g 720g Full-fat milk n/a 90ml 180ml 600ml The minimum quantity you can make in a siphon is 6–8 portions. If you don't N2O cartridges n/a 2 4 15 have a siphon you can serve caramel ice cream instead: follow the recipe and freeze it in an ice-cream machine. Pour the caramel mixture onto the • egg yolks, whisk well, and return To make it even quicker, for the foam to the pan. base mixture you could use a shop-bought caramel ice-cream, melted. • If you are making it for more than 6, heat the milk and cream before adding it to the caramel. Start Pass the mixture through a fine- Heat the sugar in a meshed sieve. small pan over medium- high heat, stirring constantly until a dark caramel forms. Carefully add the cream and milk. Charge the siphon Refrigerate or place with the cartridge in an ice bucket for and fill it with the 2 hours. mixture. Add your choice of accompaniment, Cook for 5 minutes, such as toffee or whisking until it is chocolate sauce. fully combined. Meanwhile, separate the eggs, To serve, shake put the yolks in a the siphon well bowl and whisk and dispense the them lightly. foam into bowls or glasses. 14 15 - Meal 2 SPECIFICATIONS: Binding: Hardback Format: 290 x 214 mm, 11�/� x 8�/� inches Extent: 352 pp Number of images: 1,500 colour photographs ISBN: 978 0 7148 6239 2 (UK edition) 978 0 7148 6253 8 (US edition) Publication Date: October 2011 Phaidon Press Limited Regent’s Wharf All Saints Street London N1 9PA Phaidon Press Inc 180 Varick Street New York, NY 10014 www.phaidon.com © 2011 Phaidon Press Limited Continue - for 2 for 6 for 20 for 75 Waldorf salad Celery 100 g 300 g (11 oz) 1 kg (2¼ lb) 3.5 kg - (3½ oz) (xx lb) Walnut halves 25 g (1 oz) 100 g 300 g (11 oz) 1 kg (1¼ lb) When making a large amount (3½ oz) of salad, we toss the apple in ascorbic acid (vitamin c powder) Mayonnaise 65 g (2½ oz) 175 g (6 oz) 600 g 2 kg (4½ lb) to prevent the flesh from browning. (1 lb 5 oz) You can use lemon juice to the same effect. Wholegrain mustard 2 tsp 1½ tbsp 65 g (2½ oz) 225 g (8 oz) • Whipping cream, 35% fat 1½ tbsp 4 tbsp 150ml 500 ml (¼ pint) (18 fl oz) Waldorf salad takes its name Golden Delicious apples 1 3 7 25 from the famous Waldorf Hotel Peel the apples.
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