Master Chef Tom's New Year

By Tom Bridge

British Master Chef Tom Bridge's recipes for: Ham Hock Terrine with homemade Piccalilli, Beetroot Cured Salmon, Caerphilly & Creamed Cheese Rarebit,
Vegetarian Delight Wrap, Vegetable Crisps,
Pan Fried Fillet Steak with Buttered French beans & Cranberries, Fish Cakes, Ultimate Game Bird Pie or Terrine of Game Birds, Apple Pie with Cheese & Port, Boozy Bread and Butter Pudding, Black Forest Gateau.

• Language: English
• Publisher: Grosvenor Media
• Release date: Dec 21, 2010

Book preview

Master Chef Tom’s New Year

by Tom Bridge

Published by Grosvenor Media at Smashwords

Copyright 2010 Tom Bridge

This ebook is licensed for your personal enjoyment only.

This ebook may not be re-sold, given away to other people,

or reproduced in any form.

Master Chef Tom’s

New Year

Let’s get this party started with some simple starters that can be made well in advance and use up any leftovers which you may have from Christmas.

I always have left over ham and pork, which is why I love to make a Ham Hock Terrine. For my simple starters you can use any meat; turkey instead of chicken or even gammon instead of belly pork. Mix meats like lamb and beef or make a fish terrine using king prawns, lobster tail and smoked trout. Experiment, that is what cookery is all about.

My Beetroot Cured Salmon is always a triumph and is a great talking point. Everyone you serve it to will want this recipe. Again, serve this with some tiger prawns or hot battered scampi with a lemon wedge.

I love toasted cheese and my Caerphilly & Creamed Cheese Rarebit (my way) is another top choice starter. Now, if we are partying, I would serve all these starters in bite size pieces. The Ham Hock Terrine on toast french bread croutons and the Beetroot Cured Salmon on blinis with a cream cheese base, topped with mock caviar. Lovely!

Moving on to mains we have my Pan Fried Fillet Steak with Buttered French Beans and Cranberries. Everyone does get fed up