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Download Cook Up a Feast by Mary Berry, Lucy Young PDF

By Mary Berry, Lucy Young

This can be the must-have pleasing cookbook. "Cook up a Feast" will give you one hundred fifty foolproof recipes excellent for each special day. With effortless to stick to step by step directions from scrumptious social gathering bites to stunning cakes, Mary Berry and Lucy Young's elementary suggestion will warrantly enjoyable pleasing whenever, from tips on how to plan a celebration, to menu planners that can assist you pick out the simplest dishes for feasts or themed events. there's lots of nice recommendation that can assist you arrange forward - cooking for buddies will constantly be a excitement, and will assist you convey to lifestyles the celebration you've dreamed of.

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Additional resources for Cook Up a Feast

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PARTY BITES 45 Matchsticks of celeriac coated in mustardy mayonnaise, remoulade is a classic starter. Here, the mixture is teamed with rocket and wrapped in wafer-thin slices of rare fillet steak. Beef remoulade rolls Makes 24 2 large fat fillet steaks (weighing about 175g/6oz each) 1 tbsp olive oil salt and freshly ground black pepper 1 small celeriac 4 tbsp good-quality mayonnaise 1 tbsp Dijon mustard large handful of rocket 1 Rub the steaks with the oil and season with salt and freshly ground black pepper.

We always pop the sticks in a separate container on the serving platter. A shot glass is ideal. Remember to dot little bowls here and there for people to dispose of them. Serve dipping sauces in a separate bowl or ramekin and let guests help themselves. When to bring out the party bites Don’t bring out your canapés until most of your guests have arrived. You don’t want them to have been gobbled up by the time everyone gets there. If you need a hand to take them round, ask a good friend – anyone who’s single, there without their partner, or who doesn’t know many people will probably jump at the chance.

Bacon and water chestnut bites with mango chutney Makes about 21 7 rashers thin unsmoked streaky bacon 4 tbsp mango chutney 220g can water chestnuts, drained and dried 1 Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Lay a rasher of bacon on a chopping board. Hold on to one end of it with one hand and place the back of a knife on it near your hand. Pressing the knife down firmly, pull the bacon towards you so that the entire length of it runs underneath the knife, stretching as it does so. Cut across into three equal pieces.

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