Tout Hache: meat chopped, minced or ground - but not only meat. Many countries have a fine tradition of mixing and binding an array of ingredients to create simple but delicious dishes, whether chopped up finely as tartare, fashioned into burgers or rolled into meatballs, boulettes or dumplings. Borrowing from such global culinary heritage and inspired by the popularity of street food and New York-style delicatessens, the team behind Cafe Moderne in Paris reinvents in Tout Hache the modest meatball in a suprising number of variations. Here you'll find appealing recipes using beef and lamb, of course, but also tuna, salmon and prawns. Discover such aromatic combinations as Veal Boulettes with Herbs, Chicken Boulettes with Sesame, Lebanese-style Steak Tartare, Tartare of Shrimp, Mango and Coconut Milk, and - for those with an even sweeter tooth - Chocolate Coconut Truffles. Proving that there's more to meatballs than tomato sauce, this stylish collection of over 30 recipes also features a variety of sauces and accompaniments, including creamed polenta, classic frites and mixed fried vegetables.
Publication date: 21/08/2014
Publisher: Jacqui Small LLP an imprint of Aurum Press Ltd
|Publication date:||21st August 2014|
|Publisher:||Jacqui Small LLP an imprint of Aurum Press Ltd|
|Genres:||Cookery, Food and Drink,|
CAFE MODERNE is a chic restaurant in Bastille, Paris, run by three friends, one a trained chef and two with a passion for the street food of New York. The menu they have created, offering a tempting variety of meatballs and burgers served with mix-and-match sauces, is a celebration of the culinary love affair that exists between Paris and New York.More About Moderne Cafe