THE

TOURING
COOKBOOK
Featuring the recipes of
Dave Eskinazi with Chris Desmond
and George Baker

Second Edition Guy Fletcher 1

 THE
TOURING
COOKBOOK
“well you get in that kitchen, make some noise with the pots and pans”
Big Joe Turner

From the Mark Knopfler ‘Privateering’ Tour 2013

Second Edition
Copyright © 2013 Guy Fletcher
www.guyfletcher.co.uk
2 The Touring Cookbook All rights reserved, including the right to reproduce this book or portions thereof in any form whatsoever. 3
 Contents
Chapter 1 - The Soups
9 Basic Chicken Stock
10 Chicken Noodle Soup
11 Minestrone Soup
12 Hot and Sour Soup (Tom Yum Cum)
13 Butternut Squash, Coconut, Chilli and Lime Soup
14 Spicy Black Bean Soup Chapter 4 - Mexican Fiesta
15 Roast Red Pepper and Plum Tomato Soup 38 Chipolte Beef and Black Bean Chilli
16 Chilled Gazpacho with Olive Oil and Chilli Ice 39 Shredded Chicken Fajitas
40 Baja California Catfish Tacos
Chapter 2 - George’s Salads 41 Refried Bean Chimichangas
18 Antipasto & Tomato, Mozzarella, Basil and Pesto Salad 42 Guacamole
19 Tuna Carpaccio Salad & Simple Mozzarella, Tomato and Basil Salad 43 Roast Red Pepper Salsa
20 Chick Pea Salad & Salmon with Chilli and Lime Salad
21 Mediterranean Salads served in Dresden Chapter 5 - Tour Favourites
22 Tomato, Rocket, Onion and Feta & Classic Prawn Cocktail Salads 46 Tempura King Prawns served on Egg Noodle with Sweet Onion and Pok Choi
23 Salmon with Red Onion and Cucumber & Funky Green Salads 48 Crab Tortellini with Poached Lobster
Chapter 3 - Indian Night 50
52
Flaming Beef and Mushroom Stroganoff
Guy’s Sweet Potato and Gorgonzola Gnocchi Gratin
28 Onion Bhajis 53 California Crab and Shrimp Cakes served with Green Jalapeño Mayonnaise
29 Vegetable Samosas 54 Ricotta and Truffle Ravioli with Tomato and Basil Pesto
30 Naan Bread 56 Moroccan Style Cod with Cous Cous, Pomegranate and Harissa
31 Tarka Dall 58 Fresh Rose Harissa
32 Butter Chicken Tikka Masala 59 Linguini Carbonara
33 Slow Roast Shoulder of Lamb 60 Linguini Clam Vongole
34 Sag Aloo 61 Baby Calamari and Prawn with Squid ink Spaghetti
35 King Prawn and Coconut Curry 62 Sea Bass, cooked on the plate
64 Chicken, Prawn, Clam and Chorizo Paella

Chapter 6 - The Desserts

68 Marsala Tiramisu
69 Swiss Plum Cake
70 Apple Strudel
71 Baked Strawberry Cheesecake
72 Fig and Honey Tart
74 Apple Tarte Tatin
44 The Touring Cookbook 75 Ten individual Chocolate Fondants 5
Fo re wo rd
Right from day one of this tour, I found myself drawn to the backstage kitchens and the
culinar y wizardr y that Chris, Dave and George exhibit on a daily basis. It was always the
first stop whenever the band arrived at the venue. I was always asking Dave or Chris
“what’s in this?”, “how did you make that?”, “why is that sauce so damn good?” to the
point of nearly being banned from the kitchen altogether. We all appreciate how difficult
it can be to cook for more than four people at the best of times but imagine multiplying
that by ten, get out on the road and prepare three meals a day with four dinner options,
plus desser ts, salads and so on. As we know, sometimes they work in ver y challenging
circumstances, in kitchens with no air, no ovens...sometimes no kitchens! Yet day after
day, they always come up with the goods. More than that, they come up with incredible
food which can often be compared with that from any of our favourite restaurants.
It’s safe to assume nearly ever ybody on this tour cooks at home to some degree and I
am one of those who enjoys experimentation in the kitchen whenever possible. In fact,
I’ll often make excuses to cook dinner, and I’m not just talking about barbecues! I had
asked Dave and Chris more than once if they would give me a recipe or two and when
they told me “we just make it up as we go along” I was gobsmacked. I wondered if it was
even possible for them to remember specific menus and recipes. I said one day early on
in the tour to Dave, “we should put a book together of your recipes”, Dave paused and
at first I’m not sure he gave it much thought. The next day he said he had been thinking
about my idea and had star ted to recollect some of the favourite tour recipes and was
keen to share them with us. Together with my new found fascination for dodgy amateur
food photography, I thought there should be a book.
As a memento of the amazing MK European Tour 2013, I give you ‘The Touring Cook-
book’.
6 The Touring Cookbook
As you will notice, most of the recipes in the cookbook ser ve ten people. This is for two
reasons. One is that our team are so used to working with larger than normal quanti-
ties, the ratios will be more accurate and secondly, it might encourage you to cook for
more people than you would otherwise. Obviously you can simply divide the amounts
for smaller numbers.
I hope that at some point in days to come you might tr y one or two of these fabulous
yet uncomplicated recipes at home, possibly on unsuspecting friends. The levels of
culinar y excellence exhibited by our traveling heroes may not quite be reached but as
we all know, ‘practice makes perfect’.
As for the tour, it proved to be an incredible journey and I would like to thank each and
ever y member of the crew, management and band for their dedication, determination
and good company throughout.
Thanks especially to the ‘feeders’, George, Chris and Dave from London based
‘Eat Your Hear ts Out’ Rock and Roll catering company and of course a ver y special
thank you to Mark for asking us all along.
As they say in restaurants around the
world... “enjoy”.
7
 C h apt er 1 Basic Chicken Stock

The Soups Makes 5 litres

Ingredients

2 whole Chickens
6 Carrots
1 Celery head
2 large Leeks
6 Garlic cloves
2 fresh Bay leaves
10 white Peppercorns
• Basic Chicken Stock 4 black Peppercorns

• Chicken Noodle Soup 1 bunch Thyme

• Minestrone Soup
• Hot and Sour Soup (Tom Yum Cum)
• Butternut Squash, Coconut, Chilli and Lime
• Spicy Black Bean Soup
• Roast Red Pepper and Plum Tomato Soup
• Chilled Gazpacho with Olive Oil and Chilli Ice
2 bunches Flat leaf Parsley, stalks only
2 large Onions
10 Coriander seeds
Method
Throw everything into a large pot and fill with 5 litres of water, bring to the boil and simmer for 40
minutes. Remove Chicken, set aside and cool for 10 minutes. Pick off all the flesh and use for soups,
Fajitas, Sandwiches or Curries etc.
Put all remaining bones back into the pot and continue to simmer for 3 hours, topping up with water
when necessary. Skim stock regularly to remove any scum that forms on the surface. This prevents the
stock from becoming bitter.

Strain and cool, use when needed.

You can reduce by half after straining and freeze for use when needed.

This is a basic stock and can be boosted with a Stock cube or two to give it extra depth.

D.E.
88 The
The Touring
Touring Cookbook
Cookbook 9
Chicken Noodle Soup Minestrone Soup
Ingredients Ingredients There are no rules for Minestrone, you can add what-
ever you like as far as the vegetables go and replace
2 1/2 litres of fresh Chicken Stock 2 1/2 litres of fresh Chicken Stock pasta with potato or rice. It’s a perfect dish for using up
2 Carrots 2 Carrots whatever ingredients you have in the fridge.
1/2 head of Celery 1 Celery stick
1 small Turnip 1 small Leek D.E.
1 large Leek 2 white Onions
1 Spanish Onion 2 Garlic cloves
1 fresh Bay leaf 1 cup of Pinto beans, (tin ok)
3 tablespoons Olive oil 1 cup of Butter beans, (tin ok) washed and drained
6 chopped Tomatoes or 2 tins
Method 1 cup Flageolet beans
2 small tins Tomato paste
Cut vegetables to size depending on your preference (chunky, fine or medium) and sweat in the Olive 100g small Pasta shells (or broken dried spaghetti.
oil. Note - to break Spaghetti, wrap in a towel and run
vertically down the side of a table to achieve even
Simmer until all vegetables are tender pieces)

Garnish Method

1 bunch Spring Onion Chop all the vegetables and sweat in Olive oil until
1 bunch flat leaf Parsley, leaf only translucent, about 10 minutes, stirring on a low
2 Lemons, squeezed heat.
8 twists of cracked black Pepper Add Tomato paste and beans and cook for 10
300g dried fine Egg Noodles, crushed more minutes then add Stock. Cook for 30-40
Flesh of 1 whole Chicken minutes on a low heat then add the small pasta
1 bunch Coriander shells.

Chop all of the garnish and add to soup. Season with Salt (Maldon Sea Salt) and simmer for 10 minutes. Serve with toasted croutons brushed with Olive
oil and top with fresh grated Parmesan cheese.You
Serve with crisp Bagel chips. can also serve with a spoon of fresh Basil Pesto.

D.E.

10 The Touring Cookbook 11

Hot and Sour Soup (Tom Yum Cum) Butternut Squash, Coconut, Chilli and Lime Soup

Serves 10 Serves 10

Ingredients Ingredients

2 1/2 litres Chicken Stock 1 litre fresh Chicken Stock

10 Lemon Grass shoots 1 litre Coconut Milk
10 fresh Lime leaves (Kaffir) 2 Butternut Squash
Zest of 2 Limes and the juice of 4 4 red Chillies
1 teaspoon Palm Sugar Shallots
6 red Chillies 6 Limes
250g Tomato paste 1 fresh Coconut, halved, shelled and grated
10 ripe Tomatoes 1 large bunch Coriander
8 Garlic cloves 6 stalks Lemon Grass, smashed with the back of a knife
2 large Carrots 12 Kaffir Lime leaves
3 large Onions 10 Coriander seeds
1 Bay leaf 1 teaspoon Palm Sugar
20 Coriander seeds
10 pink Peppercorns Method
2 bunches fresh Coriander
Chop Butternut Squash lengthwise, remove seeds and chop into large cubes.
Method
Chop Chillies and Shallots roughly and toss in 1 tablespoon of Sesame oil and 1 tablespoon of Corn oil.
Chop everything roughly and simmer in Stock for 1 hour. Strain and adjust seasoning to taste, basi-
cally to get the balance of the ‘hot’ and the ‘sour’ ingredients. Roast in oven for 40 minutes at 150ºC.

To serve, use your imagination and add Prawns, Soba Noodles or Chicken etc. or just eat as a light, Put in pot with Chicken Stock and Coconut Milk and rest of ingredients EXCEPT the Limes.
refreshing starter.
Simmer gently for 18 minutes and let stand for one hour.
Finish with black Pepper, fresh Chilli, Lime juice and lots of Coriander.
Blitz with a Stick-handle blender until smooth.
D.E.
Zest Limes into soup and squeeze Lime juice in. Add a good handful of fresh Coriander, adjust seasoning
and serve.

12 The Touring Cookbook D.E. 13

Spicy Black Bean Soup Roast Red Pepper and Plum Tomato Soup

With Corn Tortillas, Sour Cream and Monterey Jack Ingredients

Garnish
1kg Black Beans, soaked overnight and cooked in 6 red Peppers
plenty of unsalted water with 2 Bay leaves, 2 Carrots, 1 bunch chopped Coriander 2 yellow Peppers
2 Onions. 1 pot of Sour Cream or Crème fraîche 8 Shallots
Bring to the boil and simmer for 90 minutes until 3 Beefeater Tomatoes, skinned, de-seeded and finely 1/2 head of Celery
tender. chopped 4 cloves Garlic
Strain Beans and remove Carrots, Onions etc. 250g Grated Monterey Jack Cheese 16 Plum Tomatoes (ripe)
Keep the cooking liquid. 2 Corn Tortillas, sliced into strips and fried until 2 large Carrots
golden. 1 large bunch Oregano
For the Soup Lime zest 2 teaspoons fresh Thyme
1 Sweet Potato
1 large Carrot, roughly chopped Serve soup in a large bowl and sprinkle Coriander on Garnish
3 Shallots, roughly chopped top. 2 teaspoons sherry Vinegar
1 Spanish Onion, roughly chopped Add a teaspoon of Sour Cream, chopped Tomatoes, 1 teaspoon Muscovado Sugar Dollop of Crème fraîche
3 sticks Celery, roughly chopped and the Jack Cheese and finish with a few strips of 1 1/2 litres Chicken Stock Cracked black Pepper
4 Jalepeno Peppers, roughly chopped fried Tortillas and finally some Lime zest. 120ml Tomato puree Pepperoncini flakes
1 teaspoon of Chipolte Chilli Ripped Basil
1 bag plain Tortilla chips (Doritos) Note - You can always adjust the heat of the soup by Method Maldon Sea Salt crystals
2 Garlic cloves adding less or more of the Chillies.You can also add a Lemon zest
1 teaspoon Celery Salt few pickled Green Jalapeños to the garnish. Deseed the Peppers and roughly chop all ingredients.
2 Limes, juice and zest Toss in 100ml of good Olive oil and roast in oven on You can add anything you like for the garnish, for
2 litres Chicken Stock D.E. two trays for a good 40 minutes. example instead of the above, you could use a dollop
of Pesto, some toasted Pine nuts, chopped Roast
Sauté all the veg. and Chillies in pot until tender and Add a little Stock to the trays when you remove Pepper and a chopped Anchovy mixed with a
the flavours have been released. from oven. Note - This is to collect any of the teaspoon of finely grated Parmesan.
Add hot Stock and one Bay leaf. caramelized flavours of the roasted vegetables.
Add the black Beans and simmer for 30 minutes. OR
Add the Tortilla chips and blend with a stick blender Put into pot with Stock,Vinegar, Sugar and the
until smooth. Tomato Puree. If you like croutons, you could make a Goats cheese
Adjust the consistency with the Black Bean Liquid. crouton served on top of the soup drizzled with
Add Lime juice. Bring to a gentle boil and simmer for 45 minutes. Olive oil.
Blitz with a stick blender and serve.
D.E.
14
14 The
The Touring
Touring Cookbook
Cookbook 15
Chilled Gazpacho with Olive Oil and Chilli Croutons

Ice cubes Olive Oil and Chilli Ice cubes

250ml Olive Oil

Ingredients
1 fresh Chilli - diced
Pinch Salt and Pepper
1 Litre Chicken or Vegetable stock
50ml Chicken Stock
20 ripe Tomatoes - scored, blanched, refreshed and peeled
2 Cucumbers - peeled
Whisk and freeze the above in ice cube tray
4 ripe Red Peppers - deseeded
2 ripe Green Peppers - deseeded
To jazz it up a bit, you can serve with Langoustine tails.
3 cloves Garlic - peeled
pinch Cayenne Pepper
2 tablespoons Sherry Vinegar
1 teaspoon Sugar
1 teaspoon Salt
1 teaspoon White Pepper
1 tablespoon Tomato puree

Method

Bring Stock to boil and leave to cool for 10 minutes.

Roughly chop all ingredients and soak in Stock. Leave to stand overnight, then blend/blitz until fine.
Stir in Booster adjusting seasoning to taste.
Serve with Olive Oil and an Ice cube in the bowl and garnish

Booster

1 Cucumber, 2 sticks Celery and 2 Carrots juiced in vegetable juicer

1 bunch Flat Leaf Parsley

Garnish

Finely diced Red, Green,Yellow Pepper and Shallots

16 The Touring Cookbook 17

Cha pt er 2

George’s Salads
ser ved ever ywhere

18 The Touring Cookbook 19

 Typical Tuna Carpaccio
Italian Salad
Antipasto in
Padova

D.E.

Tomato,
Mozzarella, Simple Mozzarella, Tomato and Basil Salad
Basil and
Pesto Salad

20
20 The Touring
The Touring Cookbook
Cookbook 21
 Chick Pea,
Onion and
Tomato Salad
with Spring
Onion

Salmon, Chilli
and Lime Salad

D.E.

22 The Touring Cookbook 23

 Tomato, Rocket Salmon,
Onion and Feta Red Onion and
Salad Cucumber Salad

Classic Prawn Funky Green Salad

Cocktail Salad with Olives and
Red Pepper

24 The Touring Cookbook 25

Chapt er 3

Indian Night
Indian
Recipes

• Onion Bhajis • Slow Roast Shoulder of Lamb

• Vegetable Samosas • Sag Aloo
• Naan Bread • King Prawn and Pumpkin
• Tarka Dall Coconut Curr y
• Butter Chicken Tikka Masala

ser ved in Vienna

26 The Touring Cookbook 27
Onion Bhajis Vegetable Samosas
Method
Makes 10
Heat Ghee in pan or pot and fry all spices and
Ingredients seeds then add Onions and cook for 3 minutes,
stirring constantly. Then add the Potatoes and Car-
Makes 10 2 tablespoons Ghee or clarified Butter rots. Cook out then add a little water to steam the
3 Yukon Gold Potatoes, diced into small 1/2cm cubes vegetables, then finally add the Peas. Season to taste
Ingredients 3 Carrots, diced into small 1/2cm cubes and let the mixture cool.
1 white Onion, diced into small 1/2cm cubes
5 large white Onions 300g Petits Pois Open out Filo Pastry and cut 10 strips about 4
1 red Onion 1 teaspoon Fennel seed and 1 teaspoon for inches wide and at least 12 inches in length.
1 teaspoon Turmeric sprinkling on pastry
1/2 teaspoon Cardamom Seeds 1 teaspoon black Onion seeds Brush entire sheet with Egg white and place 3
1 teaspoon Cumin 1 teaspoon crushed Garlic Coriander leaves randomly on pastry. Sprinkle with
1 small piece of grated Ginger 1/2 teaspoon Garam Masala toasted Fennel seeds.
1/2 pint of Greek Yoghurt 1 tablespoon Madras Curry Powder
500g Chick Pea Flour 1 teaspoon Fenugreek Place a good teaspoon of mix on bottom left of
Salt and white Pepper 18 Coriander seeds, toasted and crushed sheet, gently pick up left hand corner of sheet and
1 teaspoon Bicarbonate of Soda 2 green Chillies, de-seeded and chopped fold to create a triangle, then fold again picking up
1 Pack of Filo Pastry right hand corner. Continue until pastry has been
Method 3 Egg whites folded. Make sure you keep the folds tight and ac-
1/2 cup Ghee or clarified Butter curate so that when you shallow fry, no Ghee is
Slice Onions finely and mix together with spices and Yoghurt. Slowly add Flour and 1 bunch Coriander absorbed into the inside vegetable mix.
mix with hands until you reach a sticky batter consistency.You can always add a little
water to bind the mixture. Shallow fry for 2 minutes each side or until golden
brown. Place on kitchen paper and serve with
Dip two large tablespoons in hot oil and then scoop out a good portion of the mix Mango chutney and Raita.
with spoon and scrape into fryer. Fry until golden brown (about 4 mins at 185ºC).
Keep the Bhaji moving with the spoons to ensure even cooking. D.E.

3. Drain on kitchen paper and serve.

D.E.
28 The Touring Cookbook 29
Naan Bread Tarka Dall
Serves 10 Method

Ingredients Wash the Split Peas and Lentils until the

water runs clean.
100g yellow Split Peas
Makes 10 100g red Lentils Fry Shallots, Garlic, Ginger and Turmeric in
generous amount of Ghee (250ml) until dark and
Ingredients 10 Shallots, finely diced brown.
10 cloves Garlic, crushed and chopped
Whisk together - 1 large piece Ginger, chopped Add the Lentils then the hot Chicken Stock.
35g Castor Sugar 2 tablespoons Turmeric Bring to boil and skim any scum from surface and
2 Eggs discard. Simmer for 30 minutes until creamy.
400ml Milk 5 small green Chillies, chopped with seeds
2 tablespoons Cumin seeds Meanwhile, in hot Ghee, fry the Cumin seeds,
Make a well and combine the following to make a dough - 1 tablespoon Mustard seeds green Chillies, Mustard seeds red Chilli and
750g strong plain Flour 1 tablespoon crushed red Chilli Curry leaves. Season with black Pepper, Salt and
1/2 tbs Baking Powder 20 Curry leaves Lemon juice.
Salt 4 tablespoons Ghee
1 litre hot Chicken Stock Fold into Dall mix and serve.
3 1/2 tablespoons Oil

Method

When you have combined into a dough, knead for a good 7 minutes. Tear off a small
piece and roll out into an oval Naan shape.

Using an iron skillet or frying pan, heat until very hot then brush the Naan dough
with Oil and lay on dry surface of pan and cook for about 2 minutes on each side. It
will blister and burn slightly but this adds a charcoal flavour to the Naan.

D.E.

30 The Touring Cookbook D.E. 31

Butter Chicken Tikka Masala Slow Roast Shoulder of Lamb
Also known as Kachi Mirch Gohst, this dish is a winner in an Aga
Serves 10 1 tablespoon Tomato puree Serves 10 Method
750ml Chicken Stock
Ingredients 2 tablespoons Fenugreek, leaves or powder Ingredients Score the shoulder of Lamb, about 1/2 cm inci-
250g soft unsalted Butter sions in a criss cross fashion.
Marinate 10 organic Chicken breasts, diced, skin Salt to taste 1 shoulder of Lamb
off in - 2 bunches fresh Coriander, chopped Take all ingredients and blend in a food processor
1 Lime, juiced For paste until you have a paste. add a little Maldon Sea Salt
1 red Chilli, de-seeded and finely chopped Method and 1 tablespoon of white Pepper.
2 green Chillies, de-seeded and finely chopped 10 green Chillies, de-seed 8 Chillies and chop
1 teaspoon Chilli powder Fry Onions and Garlic in the Ghee in a large pot together with other 2 Massage the paste into the Lamb and leave in the
until golden brown then add Ginger, Coriander 20 Cardamom seeds, ground refrigerator for 24 hours.
Roast until darkened or heat in a dry pan - powder, Cumin, Turmeric, Tomatoes, Tomato 20 Shallots, finely diced
8 pink Peppercorns paste, Chicken stock and Fenugreek. Simmer and 1 large piece Ginger, grated Roughly chop 4 Fennel bulbs and 5 large Tomatoes,
8 black Peppercorns reduce slightly. 10 Garlic cloves, crushed with back of knife toss in a little Oil and lay in oven tray. Place the
1 Cinnamon stick 1 teaspoon Chilli powder shoulder of Lamb on top and cover with double
5 Garlic cloves In batches, gently fry the Chicken and add to 1 tablespoon ground Coriander layered foil, sealing the edges of the tray.
2 Bay leaves the pot, cook gently or until tender, add Yoghurt 1 tablespoon ground Ginger
4 Curry leaves spice mix and cook gently for another 10 min- 5 tablespoons Tomato puree Cook for 1 hour at 170ºC and brown for 20 min-
12 Almonds utes. Remove from heat and add soft butter, stir 2 tablespoons Garam Masala utes. (In an AGA - Use Roasting Oven and cook
in gently and add chopped Coriander and Salt to 1 teaspoon Saffron for 45-50 minutes then transfer to the centre of
6 Cardamom pods, seeds removed (add these to taste. 2 bunches of fresh Mint, chopped the Simmering Oven and leave for 5-6 hours)
dry mix after roasted and then grind in a spice 30 Coriander seeds
grinder. When cool, Add 500ml Yoghurt Serve. 250ml Rapeseed oil Remove Lamb from tray, collect all juices and
roasted Fennel and Tomato, blend in food
3 tablespoons Ghee Other ingredients processor, cool and add 400ml of Greek Yoghurt.
3 white Onions, diced D.E.
6 Garlic cloves, smoothed into a paste 400ml Greek Yoghurt Let the Shoulder ‘relax’ for an hour then shred
1 lump Ginger, grated on microplane 5 large Tomatoes and serve with Lettuce and Yoghurt sauce inside a
1 1/2 tablespoons Coriander powder 4 Fennel bulbs Naan bread. You can add fresh Chilli and Mint to
1 tablespoon Cumin powder Lettuce taste.
1 teaspoon Turmeric Naan bread for serving
500g chopped Tomatoes D.E.
32 The Touring Cookbook 33
Sag Aloo King Prawn and Pumpkin Coconut Curr y
Serves 10
Ingredients 4 cloves Garlic, chopped Method
2 teaspoons Garam Masala Ingredients
1Kg red skinned Potatoes cut into large (1 inch) 1 chopped Chilli First, cut Pumpkin or Squash into bite sized pieces,
pieces and cooked in spiced water. 1 teaspoon Cumin seeds 30 large Tiger Prawns - shelled and de-veined, head toss with melted Ghee and roast on a tray in oven
1 teaspoon Fennel seeds left on. for 30 minutes at 180ºC. Set aside.
Spiced water 1 teaspoon Coriander seeds (peel shell leaving head and tail on and de-vein by
making a small incision with a knife along the back Fry all the dry spices until dark then add Onion,
2 teaspoons Turmeric Heat Ghee until hot and all the seeds until they pop. and remove digestive vein or sack) Garlic, Ginger. Fry some more and add Tamarind,
20 Mustard seeds Add Onions and Garlic and fry until golden at edges. White Wine Vinegar, Sugar and Coconut Milk.
10 Curry leaves Add Chilli, Garam Masala and fry and add Spinach. Marinate the prawns for 30 minutes in Bring to a gentle boil and simmer for 20 minutes.
1 stick Cinnamon Fold in dried Potatoes and season. Juice of 2 Limes and their zest
20 Coriander seeds Coat gently and stir so that the Potatoes break up 2 red Chilies, diced Fry off Prawns in more ‘very’ hot Ghee until a
Salt slightly. 4 Garlic gloves, crushed crisp golden brown. Season with Salt and Pepper.
2 tablespoons Garam Masala
1 Star Anise Serve. 4 tablespoons Ghee Add Pumpkin and Prawns to hot Coconut sauce
1 teaspoon Saffron powder 20 Mustard seeds and simmer for 4 minutes. Add a bunch of finely
1 fresh Bay leaf D.E. 3 teaspoons Cumin sliced Spring Onion, a bunch of chopped
20 Curry leaves Coriander, the juice of 2 more Limes and serve
Whisk into water and bring to the boil. 7 green Chilies, de-seeded with Basmati rice.
2 teaspoons Turmeric
Place Potatoes in spiced water, bring back to the boil 3 White Onions D.E.
and cook until tender. Drain off the water and leave 800g Pumpkin flesh or Butternut Squash
to steam dry on a tray. 2 teaspoon black Onion seeds
1 tablespoon Garam Masala
600g fresh Spinach, cooked refreshed, squeezed and 2 tablespoons Tamarind paste
chopped 2 tablespoons white Vinegar
200ml Ghee 1/2 tablespoon brown Sugar (Muscovado)
1 teaspoon black Mustard seeds 2 tablespoons fresh Ginger paste
2 Onions, finely chopped 4 Garlic cloves, pasted
Salt, good pinch
4 tins Coconut Milk
1/2 block Coconut Cream (about 250g)
34 The Touring Cookbook 35
C h apt er 4

Mexican Fiesta Mexican

Recipes

• Chipolte Beef and Black Bean Chilli

• Shredded Chicken Fajitas
• Baja California Catfish Tacos
• Refried Bean Chimichangas
• Guacamole
• Roast Red Pepper Salsa

ser ved in Newcastle and Copenhagen

36
36 The Touring
The Touring Cookbook
Cookbook 37
Chipolte Beef and Black Bean Chilli Shredded Chicken Fajitas
Serves 10 Method
Serves 10 1 tablespoon ground Garlic powder
Ingredients 1. Fry Onions, Peppers, Garlic, Chillies in 100ml corn 1 tablespoon ground Onion powder
Oil. 2 Whole Chickens 1/2 tablespoon ground Black Pepper
2 Chipolte Chillies, 2 red Chillies, 2 Jalapeño and half Add Garlic and Sweet Paprika and continue to fry 2 litres water 1/2 tablespoon chopped Green Chilli
a Scotch Bonnet Chilli, de-seeded and chopped for 2 minutes. 1 tablespoon Paprika
2 white Onions, finely diced Add Tomato puree, fresh Herbs and set aside. Place in pot with 2 tablespoons chopped Thyme
4 Garlic cloves, finely diced 2 shots of Tequila 2 bunches Coriander
4 red Bell Peppers, finely diced 2. Cube the Beef, toss in Flour mix and fry until 20 Coriander Seeds
1/2 tablespoon Chilli powder brown then drain off any excess oil. 2 Green Chillies, chopped Mix all the above and add to cooked Chicken. Leave
1 tablespoon sweet Paprika 1 Leek, chopped to marinate for 30 minutes.
100g of 80% dark bitter Chocolate 3. Add to pot then add hot stock, bring to boil and 2 Celery Sticks, chopped
8 tablespoons Tomato Puree simmer for 1 hr 40 mins. 1 Green Pepper, chopped 1 Green Pepper
8 chopped, ripe Marzino or Plum Tomatoes 2 Carrots, chopped 1 Red Pepper
1 bunch fresh Oregano and 1 bunch Thyme, finely 4. Add black Beans and Chocolate and simmer for a 1 Onion, diced 1 Yellow Pepper
chopped further 1 hour, test and adjust seasoning. 5 Garlic cloves, chopped 1 Green Chilli
1Kg good quality Braising Steak, medium dice - Bris- 6 Black Peppercorns 1 Red Onion
ket 5. Add chopped Coriander and serve with Rice, 3 bunches Coriander Stalks 1 White Spanish Onion
2 ltrs Beef Stock Sour Cream, Guacamole and grated Monterey Jack 1 Fennel, diced 1 bunch Spring Onions
100g Seasoned flour (Salt / Pepper / Paprika) Cheese. 2 Bay Leaves 2 cloves Garlic
300g Cooked black Beans (Tinned is fine) 2 tins Plum Tomatoes 2 tablespoons Tomato paste
2 bunches of Coriander D.E. 1 Lemon squeezed Season with Salt and Pepper

Bring to boil and simmer for 40 minutes. Cool.
Strain off Chicken and pick off all the meat, put
bones back in stock and reduce by half.
Chicken Marinade
Fry together the above chopped ingredients, add
paste, then marinated Chicken, add some stock and
reduce.
Roll in Wrap with Cheese, Sour Cream, Guacamole
and Salsa

2 tablespoons Sunflower or Rapeseed oil D.E.

3 tablespoons Lemon juice
1 tablespoon Coriander powder
2 minced Garlic cloves
2 tablespoons ground Cumin
38 The Touring Cookbook 39
Baja California Catfish Tacos Refried Bean Chimichangas
Serves 10 Serves 10
Method Fry all the above ingredients then add mashed
Ingredients 1 tin of Pinto Beans beans, place in a Flour Tortilla and ROLL as in dia-
Marinate Fish for 30 minutes, in the meantime 1 tin Black Beans gram below.
Fish Marinade make cabbage salad, Baja Sauce and Chipolte 1 tin Butter Beans
1Kg Catfish (Snapper or Cod will do) Salsa. 1 tin Kidney Beans Deep fry in hot oil until golden brown. Serve with
2 tablespoon Olive Oil Prepare a pané mix of seasoned flour and Panko Guacamole, Salsa and Sour Cream.
4 Limes, juiced Breadcrumbs Drain, wash and smash the above with potato
2 tablespoon finely chopped Coriander Prepare egg wash - 3 parts egg to 1 part Milk smasher If you cannot find Monterey Jack Cheese, use any
1 teaspoon Celery Salt Cut fish into thick strips, Flour, Eggwash and cheese e.g.. Cheddar or Red Leicester, or both.
1 teaspoon Cayenne Pepper Breadcrumb (pané) OR - If using fresh, then soak overnight and wash,
Deep Fry in hot Peanut Oil then assemble in the drain and cook in unsalted water with Bay leaf, You can add rice to the wrap or serve separately.
Cabbage Salad following order.... Carrot, Onion, Celery, Chilli and Garlic.
2 Red Onions thinly sliced D.E.
1/2 a white Cabbage Taco + Cabbage Salad + Fish + Baja Sauce + Salsa. 2 tablespoons Rapeseed oil
1 bunch Coriander 150g unsalted Butter 1. Fold sides
Fold and enjoy! 1 White Onion, chopped 2. Roll
Baja Sauce 4 cloves Garlic, chopped 3. Skewer with toothpick
1/2 pint sour cream or Crème fraîche D.E. 2 Jalapeño peppers, diced (remove seeds for less
1/4 pint Yoghurt heat)
Combined - 1 tbs Green Chilli (de-seeded and 1 tablespoon chilli powder (mild) Grated Monterey Jack
finely chopped), 1 tbs Lime Juice and Pinch of 1 tablespoon Ground Cumin Cheese on top
Maldon Sea Salt 1/2 tablespoon Ground Cinnamon
1 tablespoon Kosher Salt
Chipolte Salsa 2 Large Tomatoes, chopped
Bean mix
200g Chopped Tomato 2 bunches Coriander
1 Red Onion finely diced
3 chipolte chillies or Jalapeños chopped
1 large clove of minced Garlic
1 tablespoon Lime juice
3 tablespoons Olive oil
Generous Pinch of Cumin
Generous Pinch of Salt

40 The Touring Cookbook 41

Guacamole Roast Red Pepper Salsa

Serves 10

Ingredients

6 Ripe Avocados
2 bunches Coriander, chopped
2 tablespoons Olive oil
2 tablespoons Lime Juice
A handful of chopped red Jalapeños
Generous Salt and Pepper
2 Large Spoons of Crème fraîche

Serves 10
Method
Ingredients
Cut Avocados in half, remove stone by tapping sharp knife into it and twisting.
4 large ripe beefeater tomatoes
Scoop out flesh into a bowl and add all ingredients.
1 Spanish Onion
Mash with back of fork to your preferred ‘chunkiness’.
1 Red Onion
2 Shallots
Note - to keep the Guacamole green, leave the stones in the dip until you serve.
1 Red Pepper, 1 Green Pepper and 1 Yellow Pepper Roasted, de-seeded and chopped
3 red Chillies de-seeded and chopped with 200ml olive oil
It’s always good to keep the Guacamole cool so easy on the Jalapeños...save the spice for the Salsa!
Generous pinches of Salt, Pepper and Sugar
2 dashes of Tabasco
D.E.
1/2 cup of tomato juice

Combine all ingredients and let stand in fridge for 2 hours

D.E.

42 The Touring Cookbook 43

 Apart from the heavenly Fish and Chips (in Slovenia),
there were many favourite dishes served up on the road.

• Tempura King Prawns served on Egg Noodle with Sweet Onion and
Pok Choi
• Crab Tortellini with Poached Lobster served in a light Coconut and
Lemon Broth with a hint of Chilli
• Flaming Beef and Mushroom Stroganoff
• Guy ’s Sweet Potato and Gorgonzola Gnocchi Gratin
• California Crab and Shrimp Cakes served with Green Jalapeño
Mayonnaise
• Ricotta and Truffle Ravioli with Tomato and Basil Pesto
• Moroccan Style Cod with Cous Cous, Pomegranate and Harissa
• Fresh Rose Harissa
• Linguini Carbonara
• Linguini Clam Vongole
• Baby Calamari and Prawn with Squid ink Spaghetti
• Sea Bass, cooked on the plate
44
44 The
TheTouring
TouringCookbook
Cookbook • Chicken, Prawn, Clam and Chorizo Paella 45
 Tempura King Prawns Served on Egg In a separate frying pan, add a little oil plus half the Sesame oil and Soya sauce and fry 2 portions of the
Pok Choi.
Noodle with Sweet Onion and Pok Choi Add 2 portions of the Onions and Noodles and marinade.
Heat rapidly and toss, then add 50ml stock and place in a bowl.
In my top three dishes of the tour, the flavours in this dish are surprising, in a good way! Top with the Prawns and serve.
Serves 6
Make them in batches of 2 portions.
Ingredients
Serve with Sweet Chilli and Ponzo dipping sauce, Soya, Lime juice and piece of Seaweed.
12 large Prawns, heads off, tails on, shelled and de-
veined D.E.
2 packs fine Egg Noodles, cooked and tossed in Soya
oil

8 Shallots, finely sliced

2 red Onions
1 white Onion
Finely slice, fry and caramelize, adding a little brown
Sugar and Sake whilst cooking. Butterfly the Prawns by slicing along the back
to open out. By butterflying them, you ensure
3 Garlic cloves, finely grated even and fast cooking.
1 lump Ginger, finely grated
1 lump Galangal (an Indonesian Ginger), finely grated Prepare Tempura Batter (you can also buy this
1 bunch Coriander, chopped finely easily)
2 red Chillies, chopped finely
2 teaspoons sautéed Sesame seeds 4 tablespoons Rice Flour
2 teaspoons light Sesame oil 2 tablespoons Corn Flour
150ml Soya Sauce 4 tablespoons plain Flour
1 teaspoon Tamarind Mix with ice cold water
Juice of 2 Limes and their zest
Using a fryer or heavy based pot or Wok filled
Add all the above (from the Garlic onwards) to 1/3 with Peanut oil.
marinate Dip the Prawns into the batter holding the tail
end and gently place in oil cooking two at a
6 Medium heads of Pok Choi, chopped into medium time for 2 to 3 minutes.
slices Drain on kitchen paper.
46 The Touring Cookbook 47
 Crab Tortellini with Poached Lobster served in a
light Coconut and Lemon Broth with a hint of Chilli
This was a real stunner. Served up in Clermont Ferrand, it blew the socks off anyone choosing to order
it. It looks like they ended up in the bowl, but don’t let that put you off, this dish is spectacular.

There are three stages to this dish, all can be pre- 2. Poached Lobster
pared in advance. Crab Tortellini, Lobster and Broth.
2 whole Lobster, LIVE. About 450g.
1. Crab Tortellini Put Lobsters in freezer for 20 minutes. This will put
them to ‘sleep’.
400g Tippo “00’ flour Prepare a boiling Court Bouillon in large pot and
2 whole Eggs plunge Lobsters head first into it and cover. Bring
2 Egg Yolks back to the boil and turn off heat. Leave in pot for 20
1 tablespoon Squid Ink minutes, then remove.
2 tablespoons warm salted water
Cool Lobster and remove all the flesh from claws
Knead together and rest for 30 minutes in fridge and tail, Use heads for broth.
covered with cling film. 50ml Double Cream 4. Gently ‘nape’ (to coat with a
3. Court Bouillon Coconut and Lemon Broth 100g ice cold, unsalted Butter sauce) over Lobster and Tortellini
Crab Filling
2 Carrots 2 Lobster heads Once you have prepared all 3 5. Shave a little Truffle Oil on each
Mix together 1 small Leek 600ml Coconut Milk steps, you are ready to assemble bowl and using a microplane,
200g fresh picked Crab meat 2 sticks Celery 2 Lemon Grass stems the dish. shave a little Lemon zest on each.
1 heaped tablespoon finely chopped Chives 1 Bay leaf 1/2 red Chilli, de-seeded Add a sprig of Chervil to finish.
1 teaspoon Walnut oil 10 white Peppercorns 1/2 Kaffir Lime leaf 1. Cook Tortellini in salted boiling
2 drops Sherry vinegar 3 Shallots 1 Shallot water, drain and toss in Truffle oil D.E.
Salt and white Pepper freshly ground 10 Coriander seeds 3 Pink peppercorns and season.
1 pinch Cayenne Parsley stalks 1/2 sprig Thyme
Sprig of Lemon Thyme 1/2 Carrot 2. Warm the Lobster tail and claws
Roll Tortellini paste out as in the Ravioli recipe and 1/2 bottle good quality White Wine 100ml White Wine in broth. Remove and place in
cut into 2 inch square pieces. 3 per portion (12 in bowl next to Tortellini.
total) Bring the above to boil in a large pot and simmer for Infuse the above together by sim-
20 minutes. Bring back to a ‘rolling’ boil before plung- mering for 14 minutes, let stand 3. Reduce broth a little then add
ing Lobsters in. for 10 minutes and strain. cream and whisk in the butter.

48 The Touring Cookbook 49

 Flaming Beef and Mushroom Stroganoff
I watched Dave put this one together in a tent, backstage in Bad Mergentheim, the flaming
Brandy adding some drama to this delicious traditionally Russian dish which is now popularised
throughout the world with many variations from the original theme

Ingredients

2Kg prime Beef fillet cut into fine strips

4 Onions, finely diced
6 small Shallots, finely diced
1 large bunch flat leaf Parsley
8 tablespoons sweet Paprika
1 tablespoon medium Paprika
500g brown Chestnut Mushrooms
1 litre Double Cream
1/4 bottle Hennessy Brandy
Salt and White Pepper
Pomace oil (Olive oil from the first pressing and of a slightly
lesser grade)

Method

Cook a few portions at a time depending on size of pan.

Heat Pomace oil in pan and fry Shallots and Onions.

Add Beef and Mushrooms and colour the Beef.
Add Paprika mix, Salt and Pepper and flambé with Brandy.
Add Cream and Parsley and a little drop of Lemon Juice.
Adjust seasoning to taste and serve with Long Grain Rice or
Basmati and garnish with Shredded Gherkin and Beetroot.

D.E.
ser ved in Bad Mergentheim

50 The Touring Cookbook 51

 Guy ’s Sweet Potato and Gorgonzola California Crab and Shrimp Cakes served with
Gnocchi Gratin Green Jalapeño Mayonnaise
This innocuous little dish literally blew me away, a typical example of “we make it up as we go along”. One word, heaven.
Serves 10
Leave refridgerated for 40 minutes for the flavours
Ingredients Ingredients to develop.
Rest for 10 minutes. Form individual Gnocchi by
Kosher Salt or Rock Salt hand or as I do, roll into a long cylindrical ‘snake’ 1kg fresh Crab meat (white flesh) Tinned, Wet hands in cold water and mould mixture into
500g Sweet Potato and cut with wet knife into small pieces roughly 2 pasteurised or frozen can be substituted small cakes and fry with a little peanut oil in pan
500g Russet Potato cm apart. Make sure you flour the board when roll- 200g brown Shrimp until golden on each side, then finish in oven for 7
7 Large eggs ing. 2 Red Peppers, finely diced minutes at 180ºC.
200g fresh Grated Parmesan 2 Green Peppers, finely diced
1/2 teaspoon grated Nutmeg Place Gnocchi on tray sprinkled with Semolina and 1 Yellow Pepper, finely diced Serve with Jalapeño mayonnaise and mixed salad
1 teaspoon Maldon Sea Salt poach in boiling, salted water until they float to the 1 red Chilli, finely diced of your choice.
1/2 teaspoon fresh ground Black Pepper top. 4 Shallots, finely diced
400g Tipo “00” flour Drain and fry in Clarified Butter. 2 tablespoons chopped Jalapeños Jalapeño mayonnaise
500ml Fresh Double Cream Season lightly and add fresh Double Cream and 250ml Mayonnaise
250g Gorgonzola cheese crumble in Gorgonzola and Bay Leaf. 2 teaspoons Dijon Mustard 4 tablespoons mayonnaise
Place into earthenware dish and sprinkle with Par- 1 teaspoon Tabasco (Chipolte if possible) 1 teaspoon Jalapeño Tabasco
Method mesan and gratinate under a hot grill until golden 1 1/2 pint cup of fresh White Breadcrumbs Juice of 1 Lemon
brown. Salt, Pepper, Paprika, Cayenne, a good pinch of Sprinkle of Paprika
Bake Potatoes on a layer of Sea Salt for 40 minutes each
or until slightly overcooked. when cool enough to I knocked this dish up at the last minute at the Albert
handle, scoop out the flesh from the potatoes and Hall, it turned out to be a hit with Guy. Method
pass though a ricer or grate on a grater.
D.E. Put all ingredients into a mixer with a paddle blade
Place in a bowl and gradually add the Eggs, Par- and mix for 1 minute on LOW, turn up for 30
mesan, Nutmeg, Salt and Pepper. Fold in the Flour seconds to MEDIUM. Check consistency. If too
trying not to work it too much. If slightly wet, add moist, add more breadcrumbs, if too dry add more
more flour. Experience and ‘trial and error’ will lead mayonnaise. It should be moist and slighty wet as
you to the right consistency. the breadcrumbs will absorb moisture when rest-
ing in the fridge.

ser ved at the Royal Alber t Hall D.E. ser ved in Stuttgar t
52 The Touring Cookbook 53
 Ricotta and Truffle Ravioli with Tomato and Ricotta and Truffle Mix Basil Pesto

Basil Pesto 600g Ricotta cheese

The Pasta
600g Tippo “00” flour. It is very important to use a
soft flour
6 Eggs, beaten
On a board or flat surface, place flour in mound.
Make a well in the center and add beaten Eggs
little by little, drawing in the flour to form a rough
dough. Dust surface with flour and knead dough
for a good ten minutes until nice and smooth. This
takes some work as dough is pretty firm. This will
develop the Gluten.
Wrap in Cling-Film and rest in refrigerator for 30
minutes.
100g black Truffle, chopped finely
2 tablespoons chopped flat leaf Parsley
2 tablespoons finely chopped chives
100g finely grated Parmesan cheese
2 Egg yolks
200g Focaccia bread crumbs
Sea Salt and black Pepper
Mix together the above and rest in refrigerator for
30 minutes.
5 bunches of Basil leaves, picked and chopped
1 clove Garlic, chopped
1 teaspoon Sea Salt
1 tablespoon lightly toasted Pine nuts
2 tablespoons finely grated Parmesan cheese
3 tablespoons Extra Virgin Olive oil
1/2 juice Lemon
Chop all ingredients and blend in a food processor.
Tomato Pesto

Roll out dough with a rolling pin or for ease, use a
Pasta rolling machine.
Starting on the thickest setting, roll the dough
through the machine, twice on each setting. ‘5’ being
the thickest, take it to about ‘2’, the thickness of a
playing card.
Cut into 2 inch (wide) strips, brown with Egg wash
and place a teaspoonful of the mix along the strip at
one inch intervals.
Cover with another strip of dough and press with
fingers around the Truffle mix.
Place on a tray dusted with fine Semolina.
Cut with a knife or a Pastry wheel.
2 jars Sun-blushed Tomatoes in Olive oil
1 Shallot, finely diced
pinch Sugar and Salt
2 teaspoons fresh Oregano
1 teaspoon Capers
black Pepper
Chop all ingredients and blend in a food processor.
Poach Raviolis in salted boiling water for a few
minutes.
Drain and toss in a little butter or Olive oil.
Season and serve with a little of each Pesto on top,
shaved Truffle and a sprinkle of Parmesan cheese.

ser ved in Stuttgar t D.E.

I spent quite some time in the kitchens in Stuttgart watching Dave and Chris prepare this dish.
In the end, they made a plate up for me to try since I hadn’t ordered it for dinner.

It was ridiculous!
54 The Touring Cookbook 55
 Moroccan Style Cod with Cous Cous,
Pomegranate and Harissa
Ingredients
1.4 Kg Cod Loin in 140g portions
Moroccan rub
2 teaspoons ground Cardamom
2 teaspoons ground Mace
2 teaspoons ground Ginger
1 teaspoon Cinnamon
1 teaspoon ground Allspice
1 teaspoon ground Coriander
1 teaspoon ground Nutmeg
1 teaspoon Turmeric
1/2 teaspoon ground Black Pepper
1/2 teaspoon ground White Pepper
1/2 teaspoon ground Anise seeds
1/2 teaspoon Cayenne Pepper
1/4 teaspoon ground Cloves
56
Cous Cous
ser ved in Malmo
600g Cous Cous
Fry Cod in a dry non-stick frying pan and
turn and place on greaseproof papered
Serves 10 1 litre Vegetable stock baking tray and drizzle with Olive oil.
1 large bunch flat leaf Parsley, chopped
100ml Extra Virgin Olive oil Bake for 7 minutes at 190ºC
2 whole Pomegranates, seeded. (cut in half
and bang back of shell with rolling pin) Prepare plate with Cous Cous, place fish
1 bunch chopped Mint on top and garnish with Lemon zest and
1 teaspoon toasted Fennel seeds fresh Coriander leaves.
1 teaspoon toasted Coriander seeds Cook Cous Cous in a light Vegetable stock
1 teaspoon Rose water and add a good dash of Olive oil and a tea- Serve with 1/2 teaspoon of fresh Harissa
2 tablespoons Tomato Puree spoon of Saffron strands. Fold in chopped (see page 54) in a small dish with Olive oil.
2 tablespoons Chopped Mint flat leaf Parsley and add Pomegranate
180ml Extra Virgin Olive oil seeds and Mint. D.E.
Salt
Juice of 2 Lemons
Blend all the above ingredients into a paste, cut fish into
portions and massage into the flesh and leave for 2 hours
refrigerated.
Since the tour, I’ve made this dish many times at home. Delicious with a light Sauvignon Blanc.
The Touring Cookbook 57
 Fresh Rose Harissa Linguini Carbonara
Chris maintains that the secret is in the Egg!
Ingredients Ingredients

200g dried Chillies (Ancho, Guajillo or Chipolte or a mix) 500g Linguini or Spaghetti (De Cecco is preferred)
Toast the following seeds 300g diced Pancetta (from a slab)
2 teaspoons Caraway 2 finely diced Onions
2 teaspoons Coriander 3 cloves Garlic
2 teaspoons Cumin 4 Egg Yolks
1 Bay Leaf
8 cloves Garlic 500ml Dry White Wine
2 teaspoons Kosher Salt or Maldon 1 bunch chopped flat leaf Parsley
4 tablespoons Olive oil 750ml double Cream 32% fat
1 teaspoon Rose Water Pepper and Parmesan Cook the Linguine (al dente) in plenty of boiling
2 teaspoons Sweet Paprika salted water, drain and toss in Olive oil.
3 tablespoons Tomato Puree Take half and heat in half the sauce.
Juice of 2 Lemons Fry Pancetta until golden brown and remove from pot Put in a large bowl and add 2 of the Egg Yolks
with slotted spoon. and toss together. **Do Not Re-heat**
Method Fry Onions in Pancetta fat until translucent. Add a pinch of Parmesan, chopped Parsley and a
Add Garlic and Bay Leaf and fry for 2 minutes. couple of twists of Black Pepper.
Soak Chillies in boiling water for 30 minutes. Drain and blend all Add White Wine and reduce by half.
ingredients into a paste with either a pestle and mortar or a spice Add Pancetta and Cream and simmer for 8 minutes. Serve accompanied by Freshly grated Parmesan.
grinder and blender.

You can make bigger batches if you like as this paste has a very
good shelf life if kept in the refrigerator.

D.E.

C.D.
58 The Touring Cookbook 59
 Linguini Clam Vongole Baby Calamari and Prawn with Squid ink Spaghetti
Serves 8 Serves 4
Ingredients

Ingredients 400g black Squid ink Spaghetti (dried) (Signorine Pasta shown below)
  300g baby Calamari, cleaned and cut into small rectangles.
700g Linguine pasta or Spaghetti 300g raw Prawns, shelled and de-veined (see page 67)
8 cloves of Garlic , crushed 1 pint double cream*
4 Shallots , peeled and finely diced 120g x chilled butter*    
1 bunch flat leaf Parsley , finely chopped *to add to reduction
1 large red Chilli deseded and finley chopped   Method
2kg  small Clams, washed Reduction:
250ml dry white Wine Half a bottle of White Wine Reduce the wine and stock with chopped veg
Olive Oil 250mls of light Fish stock and herbs by half, then add 1 pint of double
1 Shallot (chopped into small pieces) cream and reduce again by about a quarter. 
½ Carrot (chopped into small pieces)
1 stick of Celery (chopped into small pieces) Whisk in 120g chilled butter, strained and set
Method 4 Parsley stalks (chopped into small pieces) aside.
  1 Bay leaf
Cook Linguini in large pan of boiling salted water for 5 minutes and then drain. 2 white Peppercorns Cook spaghetti in salted boilingn water, strain
In another large pot, fry Shallots, Garlic and Chilli until soft.   and set aside in long tray to cool, drizzle with
Add Parsley, Clams and white Wine. olive oil.

Turn up heat and add par boiled linguini. Cover and cook for another three minutes. Fry the prawns and calamari in hot pan until
Add a good dash of olive oil and season with fresh white ground pepper. they have a caramalized, golden colour.

Serve in large bowls with a good Italian white Wine and chunks of Ciabatta to mop up the juices. Add reduction and stir to pick up all the fla-
vours from the pan.   Add the spaghetti, toss
with some fresh parsley, juice of half a lemon
and season to taste.  Serve in large bowl with
chilli flakes on the side.

ser ved in San Sebastian ser ved in Malaga

60 The Touring Cookbook 61
 Fresh Sea Bass with Plum Tomato and
Basil, cooked on the plate
Serves 10

Ingredients

1kg Sea Bass Fillets

10 Plum Tomatoes (Concasse)
1 bunch Fresh Basil
Lemon zest and Juice
The Finest Extra Virgin Olive oil

Method
Cut the Sea Bass into fillets no more
than 2-3mm in thickness.
Layer them on a Salt and White Pepper
seasoned plate.
Cover the entire plate.

Tomato Concasse

Score Tomatoes at the top end with a
cross.
Blanch in boiling water for 8 seconds.
Plunge into Ice water.
Remove skin, quarter and de-seed.
Chop into fine dice (see pic on right)
Sprinkle the plate liberally with Tomato concasse and place under
a very hot grill for 1 minute.
Remove and drizzle with Olive oil and sprinkle with finely sliced
(julienned) Basil leaves and zest with Lemon.
This dish is so simple yet with spectacularly fresh flavours. One
of my all-time favourites. The ingredients should be of the highest
quality to make this dish work, so spare no expense!

D.E.

62 The Touring Cookbook

ser ved in Padova 63
 Chicken, Prawn, Clam and
Chorizo Paella ser ved in Barcelona
Ingredients Serves 10

600g Valencian Paella Rice

4 Chicken breasts – skinned and cut to medium dice
8 whole Thai Prawns, head and shell on – (de-vein with
shell on and trim whiskers and feet)
200g Chorizo (Iberico) – cut into medium slices
1 kilo x fresh Clams – wash under cold running water
for 5 minutes
2 ½ litres x fresh Chicken stock
1 large Spanish onion, diced
1 green Pepper (deseeded and diced)
1 red Pepper (deseeded and diced)
2 Garlic cloves – crushed
2 tablespoons  smoked Paprika
1 bunch flat leaved Parsley (chopped including stalks)
4 generous pinches of Saffron
250ml white Wine (Torres)
Spanish Olive Oil

Method
 
Do not wash the rice.   In a large skillet heat a good glug of olive oil, fry off all the chicken (1 minute).  Turn
down heat and add all of the spices, chopped vegetables and half the parsley. 
Season with salt and pepper, add rice and stir.  

Cook for 4 minutes, add the white Wine and half the stock.  Keep cooking and stiring for a further 18 minutes,
adding stock when needed.   Add the Prawns and Chorizo and stir in gently.   Cook for 2 minutes more and
then finally add the Clams and cook until shells open.  Season and add the rest of the parsley.   Serve straight
out of skillet onto plates.   If you like you can add fresh Peas, Chilli or replace Clams for mussels and Prawns for
Squid etc.
64 The Touring Cookbook 65
65
C h ap t er 6

The Desserts

• Marsala Tiramisu
• Swiss Plum Cake
• Apple Strudel
• Baked Strawberr y Cheesecake
• Fig and Honey Tart
• Apple Tarte Tatin
• Ten individual Chocolate Fondants

66 The Touring Cookbook 67 67

Marsala Tiramisu
When Tiramisu is on the menu, I
can’t resist. Dave’s is a real winner
Ingredients
600ml strong Espresso coffee
125ml Marsala wine (more if you
like a kick!)
5 eggs
6 tablespoons Castor Sugar
100ml Double Cream
500g Mascarpone
250g Savoiardi biscuits (you can
make a Genoise Sponge if you have
the time....my preference)
2 drops Vanilla Extract
2 tablespoons Cocoa
Separate Eggs and whisk the whites
until they form stiff peaks.
Whisk Yolks with Sugar until they
double in volume and are creamy.
Blend Mascarpone with Double
Cream and Vanilla, just to let it
down in consistency.
Set aside.
68
Swiss Plum Cake
Ingredients
175g unrefined Castor Sugar
175g Butter
3 Eggs
200g Self-Raising Flour
3 drops Vanilla essence
8 fresh Plums, halved, de-stoned and Sau-
téed in a Glug of Port, butter and a little
Sugar for 1 minute
Topping
Handful of Toasted Flaked Almonds
100g Unsalted Butter
2 tablespoons Castor Sugar
140g Plain Flour
Bake at 200ºC for 10 minutes.
Dip the biscuits in the coffee and Marsala mix until they absorb
Lower to 180ºC for a further 20 minutes.
liquor. Rub together to form the crumb top.
Line a dish with biscuits, then spread Mascarpone over the top. If
Remove from oven, dust with Icing Sugar, remove from tin and
you’re feeling flash, you can pipe the mix with a plain round nozzle Beat batter with Sugar and slowly beat
serve with a dollop of Greek Yoghurt drizzled with Honey.
into rounds to cover the biscuits or sponge base. the in beaten Eggs. Add Vanilla and mix in
Flour.
D.E.
Chill in fridge for 2 1/2 hours then dust with Cocoa and serve.
Pour batter into a greased and floured
You can also make individual Tiramisu’s in wine glasses. 12” spring form tin. Lay the Plums over
the top being careful not to push down
D.E. into the cake batter too much.
Sprinkle generously with the crumb mix.
ser ved in Padova ser ved in Bad Mergentheim
The Touring Cookbook 69
Apple Strudel with Vanilla Ice Cream Baked Strawberr y Cheesecake
This Strudel is shockingly good
Ingredients Form the Apples into an even
mound across the Filo. Using Ingredients
1 pack large Filo pastry both hands, gently fold over,
10 Apples (Pink Lady or a firm Apple of your pressing firmly to ensure mini- 10 Digestive biscuits
choice) mum air gaps. Fold flaps in and 80g Butter
Handful of golden Raisins finish rolling into a Strudel form. 2 fresh Vanilla pods, scraped
1 heaped tablespoon Cinnamon If you roll the Strudel on a large 650g Cream Cheese
200g brown Sugar piece of baking paper or kitchen 1 tablespoon plain Flour
400g Clarified butter (bring regular butter to towel, you can lift it onto a baking 180g Castor Sugar
a very low boil and skim. Hey Presto, Clarified tray without breakage. 1 tablespoon Cornflour
Butter) 2 Eggs
2 cups fresh lightly toasted Breadcrumbs Glaze pastry with a stock syrup 2 Egg Yolks
Juice of 2 Lemons consisting of 3 parts Sugar and 1 Zest of 1 Lemon
180g ground Almonds part water boiled for 2 minutes. 160ml Crème fraîche
200g sliced Hazelnuts
Bake at 170ºC for 40 minutes. 1 punnet of Strawberries
Peel, core and half the Apples and slice into thin 200g Sugar
slices. Using a Mandolin saves time and ensures Serve with Vanilla Ice Cream
even slices. Toss in Lemon juice to prevent dis- Cook the Strawberries and the 200g Sugar together, pass
coloration. through a seive and reduce to make a thick Strawberry Coulis.

In a large bowl, mix Apples and all other ingre-
dients except the clarified Butter and toasted
Breadcrumbs.
Preparing the Pastry
Take a whole sheet of Filo and brush gener-
ously with clarified Butter, place another sheet
of Filo on top and brush with Butter.You need
to repeat this 4 times so you have 6 sheets in
total. Brush final sheet with Butter and sprinkle
with Breadcrumbs.
70 The Touring Cookbook
ser ved in Stuttgar t
Crush biscuits and add to melted Butter.
Line the base of a 20cm spring form tin with greaseproof paper Bake for 40 minutes at 180ºC.
and then press the biscuit mix into the bottom evenly with the
back of a spoon. When set (slightly wobbly), remove from
oven.
Bake for 5 minutes at 180ºC then allow to cool.
You can top with a layer of fresh Strawber-
Beat the Cream Cheese with the rest of the ingredients until ries and glaze with a simple stock syrup.
light. Do not add the Strawberry Coulis yet.
D.E.
Pour into the spring form tin and gently stir the chilled Straw-
berry Coulis in to make a ripple effect.
ser ved in Halle
71
Fig and Honey Tart An incredible, impromptu dessert inspired by a fresh Fig tree in
the catering area in Carcassonne

For the tart case:

  Whisk together all the above and add honey and Fig mix.
Rub together to form a fine crumb the following - Pour into pastry case and place cut figs upwards in a circle.
500g plain Flour Bake at 140ºC for 35 minutes until set. 
2g Salt Leave to cool and serve with crème fraiche drizzled with a little Honey.
300g Butter  
**Top tip when rolling pastry, roll between two pieces of cling film**
200g Icing Sugar - mix into fine crumb
6 Egg yolks - Bind together with crumb mix
 
Do not overwork the dough, it will come together when you roll it out.
 

Roll out to about 3 - 4 mm in thickness and line a greased and floured tart tin.
Freeze for 40 mins, line the top of the pastry with a foil circle and back for 15 mins.
Remove from oven, peel off tin foil and let stand.

You can freeze the remaining dough for another time or tart.
 

Fig and Honey filling

 
4 x ripe Figs, cut into quarters to place on top of tart
6 tablespoons of local Honey
7 semi dried Figs  (chop dried Figs and heat gently in the Honey and allow to cool)
4 Egg yolks
1 whole Egg
1 pint of double Cream
1 Vanilla pod, deseeded

ser ved in Carcassonne

72 The Touring Cookbook 73

 Apple Tarte Tatin Ten Individual Chocolate Fondants
This is such a simple dessert to knock up for any Ingredients These chocolate delights are utterly delicious and easy to make.
dinner party.
300g unsalted Butter
500g x ready made Pâte Feuilletée (puff pastry) 4 tablespoons Cocoa
8 Pink Lady or Granny Smith Apples 300g 70% Dark Chocolate
1 Lemon 5 Eggs
100g Butter 5 Egg Yolks
425g Caster Sugar 300g Castor Sugar
Cinnamon 5 tablespoons Plain Flour

Using a heavy bottomed frying pan with metal angle
12” in diameter, spread the sugar evenly on  the sur-
face and heat the sugar until it starts to bubble and
smoke, becoming a dark caramel colour.  You can shake
the pan a little to make sure all the sugar is cooking
evenly, but do not stir.   When it reaches the caramel
stage, take off the heat as it will continue to cook on
its own.
 
Before cooking the sugar prepare the apples by peel-
ing, coring and quartering.  Squeeze lemon over apples
to prevent browning.  Lay each quarter tightly inside
the pan of sugar being careful no to burn your fingers.  If so, add another 2 minutes to the cooking time.
Pack them as tight as possible starting from the out-
side and working inwards. Lay slivers of the butter on
top and sprinkle with cinnamon.
 
Roll out pastry to about 2mm in thickness and cover
the apples. Cut off excess pastry
and tuck the edges of the pastry down the side of the
apples with the back of a spoon.  hand on pan and one hand on base of plate.
Method
Melt the Butter and Chocolate in a bowl over hot water (Bain marie).
Beat together the Eggs and Yolks with the Sugar until creamy.
Then fold in the Chocolate mix followed by the Cocoa and Flour.
Add a pinch of Salt at this point.
Grease ten Ramakins and dust with more Cocoa.
Spoon the mix evenly into the moulds and bake for 8 minutes at 200ºC.
Let stand for 2 minutes then pop out and serve with Vanilla Ice Cream.
You can make the Batter ahead of time and refrigerate in Ramakins before cooking.
Bake at 210ºC for 20 minutes.  Remove and let stand for
1 minute, then place a large plate over the top of the pan
D.E.
and flip over, shake a little and lift off pan to reveal Tarte
Tatin.   Serve with vanilla ice cream.
 
When  flipping onto plate be careful not to burn your-
self. Do this as quickly as possible in one movement. One

74
74 The Touring
The Touring Cookbook
Cookbook 75
75
A selection of Main Course Menus from the tour
BAD MERGENTHEIM
Roast Chestnut Mushrooms Filled With Fillet of Beef
Strogonoff & served with Steamed Rice
Grilled Chicken Satay on Vermicelli Rice Noodle with
Shredded Pickled Vegetables
Blackened Salmon Marinated in Lime Juice & Corrian-
der, Served with Black Bean & Sweetcorn Rice
Individual Aubergine Parmigiana with Asparagus,
Lemon & Parsley
BARCELONA
Platter of Spanish Meats & Cheese – Chorizo Im-
berico, Cured Lomo Pork Fillet, Pate Nergo Ham,
Reserve Manchego served with Farmhouse Tomato
Toasts, Olives, Almonds & Pickles
Roast Garlic Gambas Served with Potato Bravas
Beef & Cheese Empinada Served With & Carrot Salad
Rice stuffed Slow Roast Green Peppers
BIRMINGHAM
Jamaican Jerk Lamb Skewers with Roast Bell Peppers,
Rice & Mango Salsa
Chicken Supreme Stuffed with Mozzarella &
Wrapped in Parma Ham
Pan Fried Seatrout with Spring Onion & Leek Potato
Cakes, Green Beans & Lemon Butter Sauce
Asparagus & Goats Cheese Filo Tart
76 The Touring Cookbook
BUDAPEST CARCASSONNE
Hungarian Beef Goulash with Rice, Sour Cream & Confit Duck Leg Shepherd Pie
BOURNEMOUTH
Beetroot
Thai Green Coriander Coconut Chicken Curry with
Thin Sliced Veal Pan Fried with Wild Mushrooms
Jasmine Rice & Steamed Vegetables
Asian Spiced Sauteed Duck Breast served with Misori Served With Herb Quinoi & Barley
Noodle & Ginger Broth
Pork Chop Milanese with Spaghetti Pomodoro
Roast Monkfish Served in a Flageolet Bean Casserole
Grilled Swordfish with a Wild Garlic Beurre Blanc With Saucisson
Roasted Seabream with Pea & Langoustine Risotto
Boiled Dill Potatoes
with Fresh Samphire
Tagliatelle With Courgette, Walnut, Chilli, Parsley &
Spinach, Tomato, Garlic & Parmesan Potato Gnocci Toasted Truffle Breadcrumbs
Jamaican Black Eye Peas Patties with Mango Chutney
& Coconut Carrot Salad
CAEN CARDIFF
Madeira Marinated Veal Sauteed with Potato Gnocchi, Welsh Lamb Cutlet Marinated In Rosemary Served
BRATISLAVA (Sunday Dinner)
Celeriac, Shallots & Mushrooms in a Cream Sauce with Roast Garlic Polenta & Braised Parmesan Fennel
Roast Argentine Sirloin of Beef with Thyme & Red
Wine Gravy
Tandoori Guineafowl, Tomato & Red Onion Salsa & Katsu Chicken Curry with Rice & Pak Choi
Yoghurt
Roast Chicken with a Natural Jus
Roast Smoked Haddock with Spring Onions, Chillies,
Squid Ink Linguini with Prawn, Clams & Squid Cherry Tomatoes & Crushed New Potatoes
Fillet of Pink Salmon with Lemon, Parsley & Caper
Butter
Asparagus, Parmesan & Livarot Cheese Risotto Mushroom Stroganoff with Brown Rice, Beetroot,
Sour Cream & Gerkins
All served with : Roast Potatoes,Yorkshire Puddings,
Cauliflower Cheese, Braised Carrots, green Beans
CAP ROIG CLERMONT FERRAND
Pan Fried Fillet Steak with Buttered Basil Fettucini & Breaded Pork Cutlet with Fried Egg, Buttered Cab-
BRIGHTON
a Balsamic Red Wine Reduction bage & Crushed New Potato
Brisket of Beef Served In Its Own Broth With Car-
rots, Leeks & Herby Horseradish Dumplings
Roast Organic Corn Fed Chicken with Roast Garlic Chicken Breast, Stuffed with Foie Gras & Truffle
Mashed Potato & Sauté Leeks Rolled in Mixed Herbs & Served with Morrel Sauce
Roast Barbary Duck Breast With Hoisin Gravy, Savoy
Cabbage & Rice
Grilled Fresh Lobster with Clarified Butter, Maldon Crab Tortellini with Poached Lobster Served in a light
Salt & Lemon Coconut & Lemon Broth with a hint of Chilli
Grilled Scallops With Black Pudding, Pea Puree &
(Served as a main course only)
Basil Mash
Penne Pasta with Roast Sweet Potato, Sundried
Fusillata Pasta With Roast Peppers, Tender Sprouting
Tomato & Artichoke tossed in a Confit of Garlic &
Broccoli, Garlic & Chilli
Chilli
77
 COLOGNE
Rosemary Crusted Roast Rack of New Zealand
Lamb with Dauphinoise Potato, Saute Courgette &
Fine Beans
Pan Fried Chicken Breast Stuffed with Pesto & Sun-
blushed Tomato with a Chanterelle Mushroom Sauce
& Mediterranean Vegetables
Tempura King Prawns Served on Egg Noodle with
Sweet Onion & Pak Choi
Fettucini Verde, Eggplant, Artichoke, Garlic & Chilli
DIJON
Roast Tarragon Chicken & Dijon Gravy with Roast
Redskin Potato & Mixed Vegetables
Skewered Duck Breast, Glazed with Maple, Pine Nut
& Chilli served on Shredded Carrot, Shallots & Lime
Rice
Yakatori Salmon with Ramen Noodle & Prawn Broth
Pan Fried Gnocchi with Wilted Baby Spinach, Cherry
Tomatoes, Garlic & Parmesan
DRESDEN
Fillet Steak Poached in Red Wine & Star Anise Served
with Oyster Mushrooms & Baby Vegetables
Roast Turkey Breast, Mash & Gravy
Pan Fried Dorade with Spinach & Salsa, served with a
Roast Pepper Stuffed with sardine
Gnocchi with Cherry Tomato, Courgette, Garlic &
Lemon
78 The Touring Cookbook
FRANKFURT
Spiced Lamb Kebab with Basmati Rice
Chicken Breast Stuffed with Mozzarella & Pesto & a
Pine Nut Crust served with Pappardelle Pomodoro
Lemon & Parsley Tune Steak Served on a Mixed To-
mato Carpaccio with a Lemon Olive Oil Dressing
Spaghetti with Courgette, Lemon & Ricotta
SAINT-JULIEN-EN-GENEVOIS
Shredded Red Wine Braised Oxtail with Tossed Fes-
tonati Pasta & Fresh Parmesan
Sake Marinated Tempura Pork Fillet With Mixed Pep-
pers & a Light Sweet & Sour Glaze, Served on Rice
Roast Cod Loin with Cherry Tomato & Garlic Served
on a Potato & Thyme Rosti
Spinach & Ricotta Canelloni with Béchamel Cheese
Sauce
GIJON
Fresh Southern Fried Chicken with Mash, Gravy &
Peas
Grilled Ham, Organic Free Range Egg & Chunky
Chips
Indonesian Prawn Fish Cakes Served on a Lime
Dresses Nasi Goreng Rice Salad
Panko Breaded Tofu with Teriyaki Dressed Soba
Noodle
HALLE
Pan Fried Veal Cutlet with Fresh Tomato & Sage Con-
casse served on Caravoli Saffron Risotto with Saute
Porcini Mushrooms
Grilled Ham Steak, Chunky Chips & Fried Egg
Asian Pangus Fish with Ginger Chilli Lime Marinade
served with Stirfry Broccoli & Vegetables
Basil & Pine Nut Ravioli with a Light Tomato & Chilli
Sauce
HELSINKI
Korean BBQ Roast Pork Loin with Hot Sour Braised
Savoy Cabbage & Shitake Mushrooms
Lemon, Thyme & Rosemary Chicken Breast with
Roasted Mixed Seeded Rice & Butternut Squash
Pan Fried White Sea Trout with Chargrilled Mediter-
ranean Veg & Tomato & Basil Dressing
Spaghetti Agli Olio with Rocket & Parmesan
LIVERPOOL (Sunday Dinner)
Shrewsbury Beef Wellington with Fondant Potatoes,
Spring Vegetables & Madeira Sauce
Roast Corn Fed Chicken with Mash, Gravy & Jala-
peno Corn Bread
Miso Cristed Cod with Hot & Sour Broth & Whole
Wheat Sober Noodles
Fettucini Aglio Olio
LOERRACH
Roast Beef Fillet,Yorkshire Pudding, Roast Potato,
Mixed Vegetables & Gravy
Chicken Casserole, White Wine, Tarragon & Peppers,
Garlic, Olives & Tomato
Roast Side Of Salmon Marinated with Garlic &
Lemon with Cajun Fried Prawns & Rice
Croyetti Pasta Discs with Courgette, Ricotta, Tomato
& Smoked Mackerel
MADRID
Valencian Paella of Chicken, Prawn, Chorizo, Peppers
& Saffron
Grilled Lamb Cutlets Served on a Courgette Fritata
with Rosemary & Tomato Dressing
Fresh Whole Roast Seabass with Lemon & Sauté
Potatoes
Linguini Agli Olio
MALAGA
Veal & Beef Spicy Meatballs Cooked in Red Wine &
Tomato, Served with Tagliatelle
Grilled Garlic & Parsley Chicken Breast with Calama-
rata Pasta Tubes, Pomodoro & Black Olive Sauce
Spaghetti Carbonara
Prawn & Squid Signorine Pasta with Chilli Butter
Sauce
79
 MALMO
Sizzling Beef Steak & Hoisin Prawn with Noodle
Bowls
Liver & Bacon with Bubble & Squeak Mash & Red
Onion Gravy
Moroccan Style Cod with Cous Cous, Pomegranate
& Harissa
Spinach & Ricotta Tortellini in a Lemon & Thyme
Broth
MALTA
Teriyaki Glazed Pork Fillet, Sauted Cabbage & Chilli
with Vinegared Sticky Rice
Roast Chicken Mash, Broccoli & Gravy
Grilled Swordfish with Lemon served on Greenbean
& Tomato Salad
Penne Arrabiatta
NAPLES
Roast Rosemary & Garlic Lamb Leg Served on an Au-
bergine & Gorgonzola Polenta with Tomato, Parsley &
Walnut Dressing.
Red Thai Lime Chicken Curry with a Peanut & Cori-
ander Rice
Pan Fried Trout with Roast Mediterranean Vegetables,
Pesto Dressing & Rocket
Spaghetti Agli Olio
80 The Touring Cookbook
NIMES
Piri Piri Chicken Breast with Tomato Pesto Tagliatelle,
Lemon & Parmesan
Roast Cod with a Brioche Herb Crust Served on
a Potato & Courgette Rosti with a Lemon Butter
Sauce
Spinach & Ricotta Ravioli with Fresh Tomato Con-
cassé, Garlic & Olive Oil
PADOVA
Grilled Fillet of Veal with Balsamic & Basil Sauce,
Served with Buttered Fettucini, Shaved Parmesan &
Green Beans
Escalope of Chicken in Parma Ham served with Sauté
Courgettes & Beans
Thin Sliced Fillets of Sea Bass, Grilled with Marzano
Plum Tomatoes, Basil & Olive Oil
Spaghetti Carbonara
PARIS
Confit Organic Cornfed Chicken served in a Tarra-
gon & Sauterne Vegetable Broth
Fillet Mignon Rossini with Fondant Potatoes &
French Beans
Roast Seabass with Fresh Mussels & Fennel Beurre
Blanc
Tomato & Mozzarella Ravioli with Olive Oil, Fresh
Tomato & Basil
RAH 1
Tagliata Manzo – Finely Sliced Rump Steak on a Salad
of Green Beans, Asparagus & Grilled Potatoes with a
Gorgonzola Ciabatta
King Prawn En Papiotte – Prawns with Garlic, Red
Chilli Butter & Artichoke
Tandoori Dry Spiced Chicken on a Chana Masala
Daal with Courgette Bhaji & Rice
Sweet Potato & Blue Cheese Gnocci Gratin
RAH 2
Fillet of Venison on a Gallet of Potato, Spinach & Wild
Mushroom served with a Blueberry Jus
Peri Peri Roast Pousin with Lemon & Herbs Served
With Mash & Curly Kale
Pan Fried Seabass asian Style with Serachi Tempura
Veg, Steamed Rice & Sweet Chilli
Tortiglioni With Olive Oil, Rocket, Tomberry Toma-
toes & Shaved Parmesan
RAH 3
Beef & Guinness pie with
mash potato & peas
Corn fed chicken breast with sautéed field mush-
rooms, baby asparagus & a cream sauce
Monkfish in a saffron broth of puy lentils & garlic aioli
Rosemary & chilli polenta with gorgonzola & goats
cheese mousse & grilled seedless peppers
REGENSBURG
Wagyu Kobe Beef Style Bratwurst with Mashed Po-
tato, Red Cabbage & Mustard
Kassler of Ham with Sauerkraut & Parsley Potatoes
Sweet & Sour Glazed Snapper Served with Stir Fried
Vegetable
Spaitzle with Saute Wild Mushrooms in a Cream
Sauce
RENNES
Slow Roast Shoulder of Lamb Shepherds Pie with
Peas & Carrots
Saute Rabbit with Ham & Mustard Sauce on a Potato
Rosti & Roast Fig & Pistachio
Grilled Skate with Lemon & Caper Beurre Noisette
Angel Hair Pasta Agli olio
ROME
Grilled Fillet Steak & Mushroom Sauce, served with
Pan Fried Gnocchi, Spinach & Chilli
Poached Darne of Salmon, Served in a Seafood &
Lemon Broth with Mussels & Shrimp
Garlic & Rosemary Grilled Chicken Caesar Salad
with Fresh Anchovies, Parmesan Croutons & Truffle
Dressed Egg
81
 SALZBURG
Belly of Pork, Braised in Cider & Roasted, served
with Crackling, Apple Sauce, Saute Cabbage & Sage
Mash
Green Thai Corriander & Coconut Chicken Curry
with Lemon Rice
Dorrade Pan Fried with Spring Onion, Chilli, Ginger
& Lemon Balm, Orange Dressing & King Prawn
Tagliatte with Roast Peppers, Garlic & Chilli
SAN SEBASTIAN
Pork Sausage, Onions, Gravy, Mash, Peas & Carrots
STUTTGART
Prime USA Peppered Ribeye with Buttered Spatzle &
Sauted Courgette
Californian Crab & Shrimp Cakes Served with Citrus
Salad
Riccotta & Truffle Ravioli with Tomato & Basil Pesto
Ginger & Lime Marinated Chicken Breast, Panko
Breaded & Served with Asian Stir Fry Vegetables
VIENNA
Indian Night

Almond Crusted Corn Fed Chicken Breast Stuffed On the Table – all homemade
with Manchego, Boquerones & San Danielle Ham Vegetable Samosas
Onion Bhajis
Fried Dorrade with Julienne of Vegetables, Chilli & Poppadoms
Citrus Sauternes Sauce Naan & Parathas
Raita & Chutneys
Black Spaghetti Vongolé
To Order:
STAVANGER Butter Chicken Tikka Masala
Teriyaki Glazed Pork Fillet with Egg Fried Rice Lamb Jalfrezi
Prawn & Coconut Curry
Roast Chicken with Corn On The Cob, Mashed Po- Chickpea Lentil Dahl
tato & Fine Green Beans
Sides:
Thai Lime Prawn & Salmon Fishcakes Sag Aloo
Pilau Rice
Penne Arrabiata

THE TOURING COOKBOOK

82 The Touring Cookbook 83
84 The Touring Cookbook