Category Archives: Recipes

Sauté de Poulet

126th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

Chicken Sauté

Ingredients/Mise en place:

SAUTE DE POULET

INGREDIENTS:

7lb roast chicken
½ cup (60g) flour
2 tbsp oil
90g butter
30-40 baby onions
4 chopped shallots
1 cup Muscadet wine
1lb mushrooms quartered
4 tbsp crème fraiche
2 cups chicken stock

METHOD:

Cut each chicken into 8 pieces, season & flour lightly.

Heat butter and oil.

Cook chicken till a little brown.

Remove from pan add baby onions and brown.

Add chicken again, and shallots, the remaining flour and then slowly add stock & wine.

Cook until the chicken is fully cooked. 45 mins – 1.30 approx. Knife should go into thigh and when removed only clear juices come out. Longer slower cooking is advised here.

Terrine de foie de volaille

125th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

Chicken Liver Paté

Ingredients/Mise en place:

INGREDIENTS:

3lb chicken livers
2lb unsalted butter
3 cloves crushed garlic
Pinch salt petre
Salt/pepper
w.wine vinegar
Madeira to taste

METHOD:

Puree chicken livers in robot until fine, melt butter in saucepan, keep warm NOT HOT.

Gradually add butter to livers in robot until all incorporated.

Add salt/pepper, garlic to taste.

Correct bitterness by adding a little white wine vinegar plus salt petre.

Add Madeira

NB: line 2 terrine moulds with cling film.
Pour in mixture. Poach in Bain marie in oven until lightly set.

p.s. a robot is a robocoupe, in other words a commercial blender. Recipe works without salt petre.

Chefs Tip – put a little of the finished mixture in a small ramekin and cook in oven for less than a minute. You can check how it sets and check seasoning. Correct either (more egg if too runny more maderia/cream if too hard – season if bland etc!) Then you know in advance you have a great terrine.

Its cooked when a thin knife comes out clean and remember to cook on a low heat in a bain marie – typically on cardboard in a roasting tray surrounded by water so that the mixture doesnt boil from direct heat.

Camembert chaude

124th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

HOT FRIED CAMEMBERT

Ingredients/Mise en place:

Salad leaves (for garnish)
8 portion camembert (bread crumbed)
SAUCE – 1 lb redcurrants
1 jar redcurrant jelly
1/8th bottle white wine
Orange juice

METHOD:

Cut camembert into 8 portions, season, flour, egg & breadcrumb and set aside.

Heat jelly wine and orange juice together adding some of the redcurrants, reduce to a glaze. (where it coats the back of a spoon)

Put salad garnish on small salad plate, add some redcurrants for garnish and some sauce on plate,

Deep fry camembert (2 pieces per portion).

————

Another great way to try camembert is to remove it from its box, take paper away, season camembert with ground black pepper and rock salt and put back in box without the paper. Cut a cross incision on top, add a few slivers of garlic and a splash of white wine.

Cook in oven or on the coolest part of a BBQ and remove when outer box is brown.

Serve with some great French country bread.

SMOKED SALMON TARTARE

123rd in a series of base recipes for Chefs from a variety of michelin starred kitchens.

SMOKED SALMON TARTARE

Ingredients/Mise en place:

INGREDIENTS:

1lb smoked salmon
½ cucumber cut into fine
1 bag radishes strips
2 tsp horseradish
½ tbsp dill finely cut
½ cucumber cut with a cannelle knife and finely sliced (you will need about 20 slices)
6 tbsp salt and freshly ground pepper
Lemon juice
4 sprigs dill

METHOD:

Cut the smoked salmon into small pieces and place in a bowl.

Add the cucumber and radish strips, horseradish and cutt dill and mix together well.

Season with salt and pepper.

Position a pastry cutter in the centre of each of four plates and fill with the mixture, to shape into rounds.

Decorate each with slices of cucumber and garnish attractively with the dill, sprigs and remaining cucumber strips.

TARTE DIJONAISE

122nd in a series of base recipes for Chefs from a variety of michelin starred kitchens.

TARTE DIJONAISE

Ingredients/Mise en place:

INGREDIENTS:

5 lb leeks
1 lb shallots
28 plain tarts
1 ½ pints double cream
Seasoning
½ bunch basil
Cream fraiche
4 tablespoons Dijon mustard

METHOD:

½ cook tart cases.

Sweat off shallots, leeks and basil.

Add wine and reduce, fill tart cases with leek mix.

Mix together eggs, cream, Dijon mustard and season, pour into tart cases.

Bake in hot oven.

Garnish with salad leaves and pipe some crème fraiche on a piece of radicchio.

TARTE MARTINIQUAISE

121st in a series of base recipes for Chefs from a variety of michelin starred kitchens.

TARTE MARTINIQUAISE

Ingredients/Mise en place:

INGREDIENTS:

Condensed milk
Sweet tart cases
Cream
Bananas
Cocoa powder

METHOD:

Bake tart cases blind.

Place cans of condensed milk in bain-marie
Bring to the boil and simmer for 3 ½ hours
Store in the fridge and open whenever needed

Place toffee in bottom of case, cover with piped cream, add sliced banana, dust with cocoa powder and serve with small jug of cream.

BEETROOT SALAD

120th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

BEETROOT SALAD

Ingredients/Mise en place:

SALAD INGREDIENTS:

1 small cooked beetroot
½ orange (segments)
Croutons (cooked in walnut oil)
Endive (3 leaves)
Mixed leaves (including lambs tongue)
Vinaigrette (made with walnut oil)

WALNUT OIL INGREDIENTS/METHOD:
1 lt bottle olive oil
1 lt vegetable oil
8oz walnuts

Add together and warm in a saucepan.
Put into a container and leave to marinade for 3 days.

METHOD TO FINISH SALAD:

Arrange mixed leaves on large salad plate, add beetroot cut into macedoine, lambs tongue and orange segments plus croutons.

Sprinkle with dressing and garnish with endive.

TARTE TATIN

119th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

TARTE TATIN

Ingredients/Mise en place:

Peel core and ½ the apples. (firm eating apples in season)

Cover bottom of large wide copper pan with a thick layer of unsalted butter, tip is to freeze pan and add soft butter by hand so it sticks!

Sprinkle generously with granulated sugar.

Add the add apples upside down packed very tight.

Add thick layer of tarte tatin pastry called “tarte renverse” (its easy to make – see my recipe index) or simply use a good sweet pate.

Start to cook on a flame for up to a minute then place in a med oven and cook very slowly until it caramelises.

You can tell the colour of the caramel by looking at the sugar bubbling at edge.

Simply turn out & serve warm classically with vanilla ice-cream.

ORANGE AND PASSIONFRUIT MOUSSE

118th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

ORANGE AND PASSIONFRUIT MOUSSE

Makes 24 individual portions

Ingredients/Mise en place:

16 egg yolks
400g sugar
2Lt Double cream
8 leaves gelatine
Zest of oranges
½ carton orange juice
½ kg passion fruit puree
Raspberry coulis [crushed raspberries, icing sugar and hint lemon juice passed through a sieve)

METHOD:

Divide ingredients into half, keeping orange and passion fruit separate.

Put ½ sugar with yolks and ½ sugar with orange juice.

Heat sugar and juice and add gelatine.

Add juice to yolks, fold in cream.

Pour into glasses (half full) and allow to set, when set add a thin layer of raspberry coulis.

Make passion fruit mousse using same method as for orange mousse, pour into glasses allow to set before serving.

STRAWBERRY CRÈME BRULEE

117th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

CRÈME BRULEE AU FRAISE

Ingredients/Mise en place:

1 pt milk
1 pt double cream
50g sugar
5 whole eggs
Eggs yolks
Vanilla to taste
1 punnet strawberries (in season)
Soft brown sugar

METHODS:

Boil together milk, double cream, and whisk onto egg mix (sugar and eggs).

Optional ~ add a teaspoon of eaux de vie de fraise into the mixture.

Place strawberries in bottom of ramekins, pour on mix and cook au Bain marie.

Allow to cool and sprinkle with a light dusting of of brown sugar.

Glaze under grill or using a blow torch.