Keep it Simple: Fresh Look at Classic Cooking

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Little, Alastair (5 January 2019). "Alastair Little's recipes for four winter soups". The Guardian . Retrieved 4 August 2022. Ocr tesseract 5.0.0-beta-20210815 Ocr_detected_lang en Ocr_detected_lang_conf 1.0000 Ocr_detected_script Latin Ocr_detected_script_conf 1.0000 Ocr_module_version 0.0.13 Ocr_parameters -l eng Old_pallet IA-NS-2000429 Openlibrary_edition I had hired the late Sue Miles to help me – I had no practical experience of what life as a restaurateur would entail – and her preoccupations were twofold: to help me with the redesign of the kitchens so that we could feed the three floors of restaurant above, and to find me a head chef who could then run these kitchens. Food writer and baker Dan Lepard shared an extract which he felt best summarised his approach to cooking: There was to be a silver lining, however. Alastair was rushed to the Royal Free Hospital, where the country’s leading ankle expert was based and which was very close to where we then lived, so I was able to visit him frequently and this repaired our friendship. In that era, when the restaurant market was much, much smaller than it is today, breaks such as the one our friendship had suffered tended to linger (both of us were men, too!).

By 2002, Little had left the partnership, losing the right to use his name on another business. [4] Little started a deli in Notting Hill, West London, called Tavola. [9] At this point shout triumphantly as the caramel-glossed Tarte Tatin smiles at you in rustic perfection or, as may well be the case, burst into tears as overcooked apples cling tenaciously to the toffee in the pan and you contemplate an unattractive mess. Prepare the broccoli: first put a large pan of lightly salted water on to heat - you need very little salt in the cooking water, as the florets retain salt and intensify the seasoning. I once had a review that said everything was lovely except the broccoli, which tasted as if it had been cooked in sea water. Point taken] Split the broccoli into florets and cut out the woody stems and discard. You can find caterpillar infestation, so watch out. Wash and leave to soak in a bowl of cold water. This will freshen the vegetable. a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab Dillon, Sheila. "A Life Through Food". BBC Iplayer. BBC. Archived from the original on 28 July 2020 . Retrieved 28 July 2020. Little, the son of a naval officer, travelled widely across Europe as a child, which ignited his passion for food. He studied archaeology at Cambridge University before learning his trade in London restaurants, including L'Escargot in Soho and 192 in Notting Hill.

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In 2019, he started a home delivery service in London based on the dishes he had created for Tavola called 'ByAlastairLittle'. [11] Impact [ edit ] In 2017, Little moved to Sydney with his wife Sharon and opened a pop up restaurant "Little Bistro" inside the CBD Hotel, owned by the Merivale Group. He was the co-owner of restaurant Et Al in Potts Point, in the north of the Kings Cross area of Sydney. [10] By 2002, however, he had left the restaurant partnership. For most of the previous decade he had spent his summers running a cookery school near Orvieto in Umbria where, in 1995, he met Sharon Jacob, an Australian marketing manager whom he married in 2000. In the next year he and Sharon opened Tavola, a tableware shop and delicatessen, in Notting Hill, for which he cooked mostly Italian food laid out in large bowls and tubs on uneven rustic tables.

Cooking: Put about 3 tablespoons of olive oil into a large heavy pan, set over a medium heat and cook the onions, stirring. They must not colour. As they soften and go translucent, add the garlic and cook for another 2 minutes. Using a slotted spoon, transfer the contents of the pan to a colander placed over a bowl. In fact he did not give up restaurants entirely. In 2017 the Littles moved to Sydney, where they opened a pop-up restaurant inside the city’s CBD Hotel. In 2019, the couple started a home delivery service in London called By Alastair Little. Preparation: Well ahead, make (or buy) some good-quality vanilla ice-cream. Melt the honey in a bowl set over boiling water until liquid. Pour all but a couple of tablespoons of the honey into the ice-cream mixture and churn in the ice-cream maker or sorbetiere until frozen. Serving: Scoop into balls with a spoon or ice- cream scoop and serve in the chilled glasses. I once went out after dark to get some mint from the garden of a friend's restaurant to garnish a sorbet. The portion was rapidly returned with the message that, no matter how authentic, the diner would prefer his sorbet without a caterpillar. So, as a general rule, do not decorate this sorbet with mint leaves. To make the zabaglione: in a large bowl, beat the eggs with the sugar until the mixture is stiff. Then, continuing to beat, pour in the hot melted butter in a thin stream, followed by the vanilla essence and Calvados.

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In 1995 Little opened a second eponymous restaurant off Ladbroke Grove in West London, which The Times' critic Jonathan Meades described as feeling "altogether right". Thin and bearded, with a faint Lancashire accent and a high-pitched giggle, Little was not the most glamorous of chefs, but in his heyday in the 1980s and 1990s he was one of the country’s most recognisable. He appeared on the cover of Elle magazine and on television in shows such as Ready Steady Cook and Masterchef.

Pasiya, Lutho (5 August 2022). "Culinary industry mourns the death of Chef Alastair Little". www.iol.co.za . Retrieved 7 August 2022. Throughout his career, he received numerous awards, including the Times Restaurant of the Year in 1993 and the Glenfiddich Award for the Best Food Book of the Year for "Keep It Simple". You can actually buy peach tea, which gives this ice-cream its unique flavour. However, if you cannot find any, use an aromatic and floral China tea such as jasmine.Preparation: Prepare the vegetables, keeping each vegetable separate: only peel the onion and garlic, but top and tail the aubergines and courgettes. Destalk and deseed the peppers. Scald the tomatoes in a bowl of boiling water for 60 seconds, then refresh, peel and deseed. Cut all the vegetables into bite-sized chunks. (If using baby courgettes, leave them whole.) He read archaeology and anthropology at Downing College, Cambridge, where the food was “horrible” but the wines “revelatory”. He spent much of his time there, Elizabeth David to hand, making lavish dinners for student friends – including Rowley Leigh.