'Start Fresh' with Nay Harrison: 'Cooking with Confidence'
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Most of the recipes can be made using Red Tractor ingredients, which offers shoppers a great opportunity to buy quality food with the reassurance they know where it comes from and that its produced with the welfare of the animals and environment in mind
Red Tractor Assurance
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'Start Fresh' with Nay Harrison - Nathan Harrison
2016 Nathan Harrison. All rights reserved.
No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.
Published by AuthorHouse 01/15/2015
ISBN: 978-1-4969-8507-1 (sc)
Any people depicted in stock imagery provided by Thinkstock are models,
and such images are being used for illustrative purposes only.
Certain stock imagery © Thinkstock.
Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.
44400.pngContents
Introduction
Essential utensils
Herbs spices & flavourings
Weights measurements & oven conversions
Salads
Pasta
Risotto
Meat
Pizza
Fish
Vegetables
Desserts
Cheers
utensils%2002.tifMost of the recipes can be made using Red Tractor ingredients, which offers shoppers a great opportunity to buy quality food with the reassurance they know where it comes from and that it’s produced with the welfare of the animals and environment in mind
‘Red Tractor Assurance’
onion%20cloute.tifStart fresh
Nathan Harrison
Photography
By
Nathan Harrison, Abigale Cox, Ben Saffer & Robyn Dixon
nay%20covered%20in%20flour.tifYou know who you are…
Thank you to everyone for all the encouragement over the years, I couldn’t have done it without you………..
nay%20with%20graffti.tifIntroduction
Dear cook,
Welcome to my first book Start fresh
.
Well, what a long 3 years it has been for me, I have been rushing around trying to juggle a million and one things as well as putting together this book, it’s a relief I have to say to see it finally complete. I first set out to do this blind, thinking I’d be able to have it finished and on shelves within my second year of study at Leeds Metropolitan University, how wrong was I?
At the start of the project I never realised the amount of work and dedication it would take to complete a project this big, but through determination and a push in the right direction I have managed to bring the project together and be happy with the results.
Since receiving my first cookbook I fell in love with everything to do with food, not just at home experimenting and cooking with my mum but also in a working environment as well, I was hooked. As a young chef I had always wondered what it would be like to walk into a bookstore and see my book on display next to all the greats, unfortunately that’s exactly where it stayed. I left working as a full time chef and moved to Leeds from my home village of Haworth to start a new life and return to education. Whilst unpacking boxes I rediscovered all my cookbooks, amongst them was one my favourites, Jamie Oliver. I decided there and then that I should take some inspiration from him and go ahead with the ideas for this book.
If you are sat reading this and maybe thinking to yourself I’d love to do something similar, I say go for it, but do make sure you research everything before any money is spent, there has been some major learning curves for me, I just wish I’d have been given the same advice.
The important thing to remember when it comes to cooking is that you can never know enough, even I have learned many things whilst researching for this book, new cooking techniques, new ingredients and numerous combinations of exiting flavours to experiment with. You just have to open your senses for new inspiration.
Who says that cooking has to be expensive either? As a student I intended to do this as cheaply as possible but trying also to stay in trend with advice given to us from the greats. I have aimed to use good quality ingredients that will fit all kinds of budgets, so you can be sure to find something in here that will suit you.
Have you ever picked up a cookbook been flicking through the pages and found a recipe that really tickles the taste buds and have to make it straight away. Unfortunately when it comes to shopping for the ingredients you’re let down, you can’t find them anywhere or its far too expensive? So as well as the budget I have tried my best to use nothing but easily accessible ingredients and just in case I have also given alternatives where needed.
I have always tried to use the best quality ingredients and at a low cost but recently having become more aware of the battle between the vast amount of imported goods and our local farmers i have started to take more than just the cost of my produce into consideration. In support of this I have tried to use only local and Red Tractor endorsed produce for this book. As good practice I strongly suggest we all join the cause and do our bit to help save our farmers.
As it was to be my first book I didn’t really have any clear idea for my audience or who I was going to promote the book to, but why have just one audience? Why did I have to aim to just one particular group? Whether it be for students, cooks at a higher level, or even for those on diets, in the end i decided to have a bit in the book for everyone and always with the same aim, ‘starting fresh and get people cooking with more confidence’. It was from here I developed my title and a true purpose for the book.
The selections of recipes I have chosen for this book are all personal favourites of mine that I have collected and adapted from various menus. These are menus that I have both written and worked with over the past 13 years. The collection I have handpicked teaches you a lot of the basic skills required to cook and some of the reasons why we do things in certain ways. There’s no need worry if you aren’t already hands on in the kitchen and you find some of the recipes difficult, by the time you have worked your way through the book you’ll find yourself wondering why you never did this before.
I have the book set out in such a way that any chapter you may choose to cook from is laid out the same. They are quick, cheap and basic to start off with then a little harder as you move through. These recipes are here to show you the different styles of food that I enjoy, but always remember you don’t need to follow each recipe word for word all the time. Once you have a bit of confidence the maybe try and experiment with them by adding new textures and new flavours.
My contribution to help inspire people maybe small but I feel I have done justice with this book. I have hopefully been able to point some of you in the right direction for a more exiting and healthy eating experience. I am confident that I have succeeded in convincing you that cooking certainly does not need to be boring.
I am hoping that my first book inspires you and will get you thinking more about shopping for locally sourced and fresher ingredients to help support your farmers and bring in some new flavours. Bring a bit of spice in to your culinary life and enjoy the book.
As long as you are alive you are going to need to eat, so why not eat properly
utensils.tifEssential utensils
Before you even start to cook anything you’ll need to check you have the correct equipment so that you don’t end up spending hours trying to get the lumps out of your mash using a fork. To get you started I’ve put together a selection of equipment that I use every day in my kitchen as a checklist to get yourself kitted out and ready to rock n roll.
If you do need to buy utensils for your kitchen, cost shouldn’t be a problem. You don’t need a large budget or even have to go out of your way to buy the newest, top of the range or the most expensive to do the job. Just make sure your equipment is solid, in good working order, well maintained and then it will be your best friend for years to come. I bought a small frying pan from my local Wilkinson’s store for just two pounds, this was three years ago and it is still the best egg pan ever!
If you are planning on buying any big equipment, such as blenders or pasta rollers, make sure you do your research beforehand; find out what reviews it’s had and ask people what make they have and what they think about it. I bought my first pasta machine a while back after getting fed up of spending hours rolling and cutting pasta by hand. I spent weeks finding the right one, so take a tip from me, don’t buy the first one you come to.
If you have the option, and I will stress this point! Try getting yourself a gas hob; it’s much easier to control the heat when you can see what you’re doing. The last thing you want is boiling sweet chili sauce on a ceramic hob, sorry again Dawn.
Mortar & Pestle- Used to bash up and bring out all those great herby flavors for sauces, pesto’s and dressings. They come relatively cheap which are usually made out of wood and the more expensive ones much heavier and made out of granite.
Measuring jugs- Buy yourself a good thick measuring jug as you’ll use this for everything.
Potato peeler- you can never be without a good speed peeler. Make sure you