Sneaky treats and damned good dishes

Guilty_Pleasures_cover

Matt Tebbutt’s Guilty Pleasures Cookbook to be released Thursday 4th July 2013

This coming Thursday, TV chef and restaurateur Matt Tebbutt will be releasing his second book- Matt Tebbutt’s Guilty Pleasures (published by Quercus). The book is split into 8 chapters, each starring a particular ‘guilty pleasure’ of Matt’s- an old favourite ingredient that can be sneakily used in an easy to follow recipe to create a damned good dish.  In anticipation Matt has written in depth about his store cupboard essentials and how he uses them at home, the full article can be read here.

Matt Tebbutt's Guilty Pleasures Raspberry Cream Cheese Brownies photo by Chris Terry 30cm

Sneaky treats…..damned good dishes

Every now and then a little indulgence is necessary in the kitchen. After a hard day’s work or when celebrating with friends and family, an occasional little bit of what you fancy really can do the world of good. In his second book, Matt Tebbutt’s Guilty Pleasures, the chef and TV food presenter opens up to reveal his favourite ‘Guilty Pleasures’ giving readers permission to indulge with 130 savoury and sweet recipes designed to spoil, comfort and excite.

With a breath of fresh air, Matt has combined his secret love for cult favourites and the occasional ‘naughty’ ingredient with his chef’s instinct for contrast, texture and flavour. The result is a collection of creative concoctions using affordable, everyday ingredients that can be easily picked up from any neighbourhood shop and are likely to be found in most kitchen cupboards. Peanut butter, tea and coffee, ketchup and mustard, Marmite, cream cheese, white bread, cola, lemonade and booze all receive Matt’s attention in dedicated chapters that innovatively show how simple touches can make dishes come to life. Home-kitchen friendly recipes vary from nostalgic ‘guilty’ classics such as Ham Hocks glazed in cola, Beer-can Chicken and Devilled Kidneys to inventive ‘guilty’ dishes such as Ginger & Prawn Gyozas which sneakily replace pastry with white bread and a Chocolate & Walnut Bread which substitutes sugar with lemonade to activate and feed the yeast and provide extra lightness. Old favourites are revisited with ingredients from the Guilty Pleasures larder creating pleasure-on-a-plate dishes such as Matt’s Peanut Gumbo, Banana & Rum Bread & Butter Pudding and Peanut Butter Baked Alaskas.

Matt Tebbutt’s Guilty Pleasures contains themes for fun and uncomplicated recipes for brunches (Green Tea Pancakes, Pain Perdu) Sunday roasts (Marmite Roast Potatoes, Sweet & Salty Slow Roasted Lamb), perfect picnics (Layered Mediterranean Sandwich, Tomato & Bread Salad), Friday night treats (Peanut & Sesame Prawn Toasts, Wide Awake Black Bean Chilli), BBQs (Pork Satay, Fennel & Apple Mustardy Slaw), simple family suppers (Bang Bang Chicken Salad, Spiced Marmitey Rarebit), lazy afternoon entertaining (Slow-Cooked Pulled Pork, Cowboy Brisket), Baking (Guinness Bread, Coffee &
Walnut Battenberg Cake) and party crowd-pleasers (Vodka-cured Salmon, Chocolate & Peanut Butter Layer Cake).

Matt said of his latest book, “I’m partial to a bit of 70s disco at a wedding or in the car every so often, but that doesn’t mean I’m going to add Odyssey to the playlist at my restaurant. These are indulgences, not something to feel ashamed of, as long as we keep a handle on things!”

Matt Tebbutt at The Foxhunter

ABOUT MATT TEBBUTT

Matt Tebbutt studied a diploma at Leith’s School of Food and Wine before setting his sights on owning his own restaurant, training in some of the country’s most prestigious restaurants with widely renowned chefs such as Marco Pierre White, Bruce Poole, Sally Clarke and Alastair Little.

In 2001 Matt opened the Foxhunter outside Abergavenny in Wales with his wife Lisa. The couple transformed an old stationmaster’s house and former pub into one of Wales’ most exciting new restaurants. Drawing influence from his celebrated mentors, The Foxhunter offers the very best of Modern British cooking, characterised by daily changing menus featuring local, organic ingredients and recipes which remain true to the flavours of fresh, seasonal ingredients.

Matt is a co-presenter of Channel 4’s Food Unwrapped and makes regular appearances on BBC2’s Great British Food Revival. He has represented Wales on BBC2’s Great British Menu and co-presented Market Kitchen with Tom Parker Bowles.

Matt Tebbutt’s Guilty Pleasures is his second book. His first cookbook, Cook’s Country was released in 2008.

ABOUT MATT TEBBUTT’S GUILTY PLEASURES

Matt Tebbutt’s Guilty Pleasures is published by Quercus Books. It will be available worldwide (excluding Canada & the US) from 4th July 2013. The RRP in the UK is £18.99. Chapters taken from Matt Tebbutt’s Guilty Pleasures
Peanut butter
Tea and coffee
Ketchup and mustard
Marmite
Cream cheese
White bread
Cola and lemonade
Booze

For more information please contact Alice Stanners (alice @ spoon-pr.com) at Spoon PR on T +44 20 7610 9821.

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