Garlic Chilli Sauce serving for 3-4 0.5 hours pan, blender For Sauce Ingredient garlic 15 cloves fresh ginger 10 g chilli 1 pc Spice chilli powder 3 tbsp ground cumin 1 tbsp Sauce & Seasoning tomato purée 2 tbsp caster sugar 2 tbsp water 300-350 ml glucose/honey 1 tbsp cider vinegar 1 tbsp lemon juice …
Chimichurri serving for 3-4 0.5 hours / For Chimichurri Ingredient flat leaf parsley 200 g fresh oregano 2 tbsp garlic 4 cloves red wine vinegar 2 tbsp olive oil 150-180 ml chilli flakes 1 pinch salt to taste Directions Chop parsley, oregano and garlic Mix all ingredients together Principles / Notes 1 pound=16 ounces=453 g …
Bechamel making for 500 ml 1-1.5 hours saucepan, sieve For Bechamel Ingredient whole milk 500 mlonion 0.5 pcbay leaf 1 pcclove 1pc Roux butter 50 gplain flour 50 g Seasoning salt, white pepper to tastenutmeg 0.5 tsp Directions Gently heat milk with onion, clove and bay until just below the boil Cover with a lid and set …
Pink Peppercorn Sauce serving for 2 0.5 hours pan For Sauce Ingredient pink peppercorns 2 tbspbutter 5 gshallots 2 pcbrandy 50 mlred wine 150 mlbeef stock 350 mldouble cream 100 mlsalt to taste Directions Toast peppercorns and crush Soften the shallot in some gently foaming butter on medium heat with a pinch of salt Add …
Salted Caramel serving for 3-4 0.5 hours 2 saucepan For Caramel Sugar Mix caster sugar 100 gglucose syrup 100 g Cream Mix double cream 190 gglucose syrup 40 g Seasoning butter 60 gsea salt 1.5 tsp Directions Heat the cream and glucose Heat the sugar and glucose until a deep golden brown color without stirring …
Beurre Nantais serving for 3-4 0.5 hours pan For Beurre Nantais Ingredient white wine 200 mlshallots 2 pc creme fraiche 150 mlcold butter 250 g Herbs chives 3 tbspchervil 1 tbsp Seasoning salt & white pepper to taste Directions Finely diced shallot, cut cube of cold butter, chop chive and chervil Add the white and shallots …
Bearnaise serving for 3-4 0.5 hours pan, sieve For Bearnaise Vinegar Reduction wine vinegar 100 mllemon 1 squeezeshallot 2 pcpeppercorns 1 tsptarragon few stalks Emulsion vinegar reductionyolks 4 pcclarified melted butter 250 gtarragon 2 tbsp Seasoning salt/lemon/white pepper to taste Directions Add vinegar reduction ingredients to a pan and reduce by 3/4 then pass through …
Red Wine Sauce serving for 3-4 0.5 hours pan For Sauce Vege shallots 2 pcgarlic 2 cloves Herbs thyme 3 sprigsbay leaf 1 pc Liquid port wine 50 mlred wine 200 mlbeef stock 600 ml Seasoning butter 5 gsalt to taste Others Tool sieve Directions Sweat down the shallots and garlic in a splash of …
Brown Chicken Stock making for 2 L 5-6 hours oven, stock pot For Stock Main Ingredient chicken bones/carcasses/wing 2 kgwater 4 litres Vegetable carrots 2 pclarge skin on onions 2 pccelery sticks 2 pcmushrooms 150 g garlic 5 clovestomatoes 4 pc Spice & Herb parsley stalks with leaves 5 pcthyme 5 sprigsrosemary 1 sprigtarragon 3 …
Hollandaise serving for 2 0.5 hours saucepan For Hollandaise Ingredient yolks 4 pcwater 0.25 tspwhite wine vinegar 0.25 tsp melted clarified butter 250 g Seasoning cayenne pepper 0.25 tsplemon juice & sea salt to taste Directions Add yolks, water and vinegar to a bowl and whisk to break up Boil water and remove from the …
