Don't Sweat the Aubergine

72
    rice 101–14
    absorption method 103
    arborio rice 108
    basmati rice 103, 104
    boiled rice 101–5
    carnaroli rice 108
    glutinous (sticky) rice 105
    jasmine rice 105
    paella 110–13
    pilaf 105, 113–14
    rice pudding 326–7
    risotto 105–10
    salt and 103
    a simple rice lunch or supper 102
    soaking 105
    starch 104
    Thai fragrant rice 105
    vialone nano 108
    washing 104
    risotto 105–10
    bacon or pancetta 107
    risotto alIa milanese 106–7
    seafood 109–10
    roasting 19–20, 202–25
    basting 202
    beef 224–7
    chicken 203–12
    duck 212–13
    game birds 214–15
    lamb 221–4
    pork 215–20
    resting 210–11, 227, 236
    turkey 214
    roasting pans 24
    Robuchon, Joel 180, 181
    Roden, Claudia 109
    Rogers, Ruth 191
    root vegetables 193
    with couscous 133–4
    rouille 43, 302–3
    roux, béchamel sauce 9–10, 47–8
    Roux, Michel 54
    runner beans 143
    saffron: risotto alIa milanese 106–7
    salads: couscous salad 134
    green salad 161
    lettuce 161
    potato salad 177
    salad whizzers 29
    salmon: pan-fried salmon 292
    poached salmon 282–4
    salmonella 77–8
    salt 31–2
    and aubergines 140–1
    brining pork 218–19
    and courgettes 156
    and cucumber 157
    and dried beans 146
    and eggs 83–4
    and fish 283
    and mayonnaise 44
    and meat 270–1
    and pasta 116
    and potatoes 176
    and rice 103
    in soups 65
    in stock 53
    and vegetables 138
    saucepans, non-stick 25
    sauces 21, 36–49
    aioli 42–3
    anchovy, garlic and chilli 123–5
    apple 219
    béchamel 9–10, 46–8, 125–9
    bread 49
    caper 221–2
    carbonara 118–21
    custard 320–2
    gravy 205–7, 211
    hollandaise 44–6
    mayonnaise 41–4
    mornay (cheese)47
    for pasta 117–18
    pesto 39–41
    puttanesca 197–8
    ragù alIa Bolognese 256–8, 262
    rouille 43, 302–3
    sausage 121–3
    tartare 43
    tomato 35, 117–18, 196–8
    velouté 48
    vinaigrette 37–9
    sausages 277–9
    cassoulet 247–9
    sausage sauce for pasta 121–3
    sautés 265–70
    scrambled eggs 25, 82–4
    seafood risotto 109–10
    searing meat 208, 223, 234–5
    sesame oil 34, 287
    shellfish: mussels 304–6
    simple stir-fry 131
    stock 58
    shepherd’s pie 260–2
    shortening, in pastry 94
    Slater, Nigel 9, 81, 195, 224, 283, 292, 296, 327
    Smith, Delia 10, 141, 181, 262, 269
    smoked haddock: fish pie 288–90
    sole 282
    pan-fried sole fillets 291–3
    soufflé, cheese 88–90
    soups 60–75
    bean 70–3
    carrot and coriander 64–5
    fish 300–4
    leek and potato 63–6
    lentil 67–9
    pasta and chickpeas 73–5
    pumpkin or squash 66–7
    Tuscan ribollita 72
    a very simple soup 61–3
    spaghetti carbonara 14
    Spanish omelette (tortilla) 87–8
    spices: curry 253–4
    grinding 28
    marinades 272
    in soups 64–5
    spinach 193–4
    and chickpeas 169
    eggs Florentine 80–1
    lentil soup 69
    a very simple soup 62
    sponge cakes 310–19
    sprouts 149, 151
    squash: in risotto 107
    squash soup 66–7
    steak 201, 234, 269–70, 273–4
    steaming: fish 286–7
    meat 18
    vegetables 138
    steaming baskets 24
    Steingarten, Jeffrey 179
    stews 20–1, 227–55
    beef stew 229–31
    blanquette 252–3
    boeuf Bourgignon 228, 233–4
    cassoulet 247–9
    chicken stew 239–44
    chicken with 40 cloves of garlic 243
    chicken with lemon and garlic 242–3
    coq au vin 228, 242
    fish 300–4
    garnishes 232–3
    lamb daube 250–1
    lamb stew 229–31, 238–9
    oxtail stew 238–9
    pork braises 245, 246
    reheating 236
    stir-fry 130–2
    Stobart, Tom 104, 134, 293
    stockpots 26
    stocks 50–9
    chicken 51–6
    court bouillon 283
    fish 57–8, 301
    gammon 264–5
    lamb 56
    nutritional value 56
    in risotto 108
    shellfish 58
    for soups 61, 72
    stock cubes 35
    veal 56
    vegetable 5–9
    strawberries 332, 334
    suet dumplings 233
    sugar, creaming 310–11
    sunflower oil 33–4
    swede 193
    Swiss chard 152
    syrup, fruit in 331–2
    tartare sauce 43
    tarts and quiches: Alsace onion tart 98–9
    cheese tart 97
    pastry 92–5
    quiche Lorraine 95–6
    temperatures 16–21
    thermometers 17–18, 202
    Tilda 104
    toast, cheese on 90–1
    tomatoes 194–8
    baked tomatoes 198
    deseeding 195
    skinning 195
    tomato sauce 35, 117–18, 196–8
    a very simple soup 62
    tortilla (Spanish omelette) 87–8
    turkey 202
    roast turkey 214
    turnips 193
    Tuscan ribollita 72
    tzatziki (cacik) 157
    vanilla: custard 320–1

About the Author
    Nicholas Clee is a journalist and author. He lives in north London with his wife and two daughters.

Also by Nicholas Clee
    Eclipse: The story of the rogue, the madam and the horse that changed racing.

TRANSWORLD PUBLISHERS
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