Download Big Shots: The Men Behind the Booze by A. J. Baime PDF

By A. J. Baime

A.J. Baime, a former Senior Editor for Maxim, bargains a crash direction at the males in the back of our favourite labels, together with: Jim Beam - Jack Daniels - Jose Cuervo - Johnnie Walker - Baileys - Smirnoff - Bacardi - Baron von Rothschild - Captain Morgan - Dom Perignon - Beefeater - Hennessy - Mike's difficult Lemonade

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By A. J. Baime

A.J. Baime, a former Senior Editor for Maxim, bargains a crash direction at the males in the back of our favourite labels, together with: Jim Beam - Jack Daniels - Jose Cuervo - Johnnie Walker - Baileys - Smirnoff - Bacardi - Baron von Rothschild - Captain Morgan - Dom Perignon - Beefeater - Hennessy - Mike's difficult Lemonade

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Read Online or Download Big Shots: The Men Behind the Booze PDF

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Very gently cook) the mixture for 15-20 minutes, by which time the aroma should be delightful. Meanwhile, place the goats’ cheeses in two clean jam jars (two to a jar: it will be worth checking beforehand that the cheeses will fit inside, so use the jars with the widest mouths possible and well-fitting lids). Pour the contents of the saucepan over the cheeses, dividing it equally between the two jars. Screw the lids on tightly and leave them at the top of a fridge for a couple of days. To cook, remove the cheeses from their jars with a slotted spoon and wrap them individually in foil.

Leave them to marinate for 10 minutes, then grill them for 1-2 minutes each side. Serve on a platter drizzled with the dressing you set aside earlier and garnished with lime quarters and sprigs of coriander. 61 THE BBQ & CAMPFIRE RECIPE BOOK Piri-piri Serves 4 Cooking time: 4-6 minutes Piri-piri marinade dates from Portugal’s colonial days (they’d import the red hot chillies from Brazil) and can be used to spice up just about anything. It works particularly well with poultry and, in this case, scallops.

4 whole goats’ cheeses 10 tablespoons olive oil 2 bay leaves 2 teaspoons dried rosemary 3 teaspoons dried thyme 4 unpeeled garlic cloves 2 teaspoons lemon zest 6 whole black peppercorns 2 clean jam jars A few days in advance, heat the oil in a saucepan over a low heat together with the herbs, bay leaves, garlic, lemon and peppercorns. e. very gently cook) the mixture for 15-20 minutes, by which time the aroma should be delightful. Meanwhile, place the goats’ cheeses in two clean jam jars (two to a jar: it will be worth checking beforehand that the cheeses will fit inside, so use the jars with the widest mouths possible and well-fitting lids).

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