A Little Dinner Before the Play (Penguin Great Food) by Agnes Jekyll

By Agnes Jekyll

Even if extolling the benefits of a contented breakfast tray, conjuring up a iciness picnic of figs and mulled wine, sharing scrumptious Tuscan recipes, or suggesting a last-minute pre-theatre dinner, the glowing writings of the society hostess and philanthropist Agnes Jekyll describe nutrients for each possible celebration and temper.

Originally released in The Times within the early Twenties, those divinely witty and brilliantly saw items are nonetheless enjoyed at the present time for his or her heat and pleasant recommendation and, with their emphasis on clean, basic, trendy dishes, have been years prior to their time.

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Serve hot, garnished with die single r ream and the lemon slices. Chicken Korma INGREDIENTS Mf 1110D 20m1 coconut cream Mix coconut cream, single cream and yoghurt together in a large 200m1 single croon bowl and put it to one Side. 50m1 natural yoghurt Blend together the ginger, garlic and peeled plum tomatoes to form 2Isp fresh ginger, chopped a paste and also put this to one side. 2tsp garlic. chopped 2 peeled plum tomatoes 50ro1 vegetable oil 1 small onion. chopped lisp ground turmeric 625g boneless chicken.

Beef Madras Curry INGREDIENTS METHOD 60m1 vegetable oil Heat the oil in wok over a medium heat and try the onion slices for 1 onion, finely Aced about 8 minutes imol they turn golden brown. 3 or 4 cloves tower the heat add all the spice ingredients and fry for a further 4 green cardamom pods 2-3 minutes. 2 whole star anise 4 fresh green chillies, chopped 2 fresh or dined red chillies, chopped 45ml ready-made madras rnasala paste Sue ground torment 450g lean heel, cubed 60m1 tamarind juice granulated sugar to taste salt a lew sprigs of fresh coriander, for garnishing (sown 4-6) Add the cubed beef and mix well with the spices.

Dry-remind Or a frying pan {spurs 4-6) Finally, add the coconut milk and termer Ha a further 2 minutes. Serve hot, garnished with whole dry-roasted chilli. Punj ab i cihnga Curry INGREDIENTS Nd l I-1011 50m1 vegetable oil I tsp mustard seeds Heat the oil in a pan and add the mustard seeds. Stir on a medium heat until the mustard seeds hegira to crackle and then add the I medium onion, [hopped onion, garlic and fresh ginger. Saute until the anion turns brown. 2tsp dark, dropped Now add the chillies, gararn rhasaia and tomato puree and cook tot 2tsp fresh root ginger, 5 minutes.

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