Nivernaise Garnishing
Twenty-four small spring carrots glazed for service as a Nivernaise garnish.
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Nocino with Green Walnuts
Green walnuts steeped with lemon peel, cinnamon and cloves to make a dark liqueur.
Noodle and Aubergine Filo Bites
Short cooked noodles, roasted aubergine and cooked salmon form a soy-seasoned topping with cucumber. Spoon onto golden baked filo bases and serve with lime wedges.
Noodle and Prawn Baguette Bites
Short cooked noodles and pan-cooked prawns are folded with cucumber, basil, chilli, feta and ricotta. The mixture is served on crisp baguette toasts.
Noodle and Shiitake Toast Bites
Short cooked noodles, sautéed shiitake mushrooms and pan-cooked salmon are combined with ginger, sesame oil and feta. The topping is served on crisp toast squares.
Noodle and Sweetcorn Pita Bites
Short noodles, roasted aubergine and sweetcorn are coated in coconut milk infused with lemongrass, which is removed before serving. Finely diced cucumber finishes the topping on crisp pita triangles.
Normandy Trout with Warm Cream-Yolk Sauce
Poached trout with onion, carrot and parsley, covered with a warm lightly cayenne-spiced cream and egg-yolk sauce made from its broth.
Norwegian Chicken-Liver Rice with Egg and Cheese
Hot chicken-stock rice topped with chopped cooked chicken liver, scrambled eggs and grated cheese.
Norwegian Fish and Oyster Cream Soup
Fish broth with onion, leeks and paprika, finished with fully cooked oysters and hot cream.
Norwegian Herring and Salmon Salad
Cold pickled herring and salmon with diced apple, potato, gherkin and a herb vinaigrette.
Oat and Maple Honey Cake
A dense oat cake sweetened with maple syrup and honey. The quick-cooking flakes absorb cream before baking; rest the cake in its shallow tin so the warm portions can hold together.
Oatmeal Porridge
Slow-simmered oatmeal with milk, served warm with optional cold cream and sugar.
Oil-Packed Tuna with Bolognese Vegetable Sauce
Thin slices of oil-packed tuna gently layered with finely chopped vegetables, olive oil and butter, then heated and finished with lemon juice.
Okra and Black-Eyed Peas with Ginger
Sautéed okra and black-eyed peas are combined with cinnamon-roasted plantain and ginger. Spoon onto baguette toasts spread with natural yogurt.
Okra and Snapper Soup with Rice
Okra, cabbage and rice simmer with cinnamon, thyme and onion. Snapper is added near the end, and the remaining thyme finishes the soup.
Okra and Tofu Pasta with Coconut Milk
Okra and potato simmer with onion, chilli and coconut milk. Tofu, spinach and pasta are folded into the sauce once the potato is tender.
Okra and Tofu with Potato and Turmeric
Okra, potato and onion simmer with turmeric and ginger. Tofu, peas and couscous are added once the potato is tender.
Okra and Tomato Coconut Sauce
Tender raw okra helps bind coconut milk, tomato and water into a loose sauce. Turmeric gives a golden tint, and a generous amount of raw shallot provides a sharp contrast to the coconut.
Old-Fashioned Baked Rice Pudding
Milk-simmered rice mixed with eggs, cream and vanilla, then baked in a shallow pan.
Olive Oil Mayonnaise
A thick hand-whisked mayonnaise made with pasteurized egg yolks, olive oil and lemon juice.
Omelette Gibbons
An eight-egg omelette topped with creamy sieved cauliflower and baked with Parmesan.
Omelette Lyonnaise
Eight-egg folded omelette on lightly browned onions.
Omelette Maître d’Hôtel
Omelette Maître d’Hôtel
Omelette Mousseline with Brown Butter
Fluffy separated-egg omelette finished with sharp brown butter.