Category Archives: Main Courses

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:



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


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.


114th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

Salmon Fishcakes

Ingredients/Mise en place:

5Lb salmon off cuts
2Lb potatoes
Court bouillon
1 tsp lemon juice
½ tsp Worcester sauce
3 drops Tabasco sauce
¼ bunch parsley (chopped)
Pane (flour, egg & breadcrumb)


Cook salmon offcuts in a court bouillon
Cook potatoes, puree and season.

Flake salmon and add potatoes.

Fold lemon juice, chopped parsley and season.

Shape fishcakes with a palette knife and pane (breadcrumb)

Shallow-fry slowly until cooked

NB. Finish cooking in the oven to make sure they are thoroughly heated.


Make up a strong watercress butter and store in fridge.

Heat some fish veloute to order, add watercress butter and whisk in, add cream, white wine and correct seasoning.

Smoked Chicken Salad

113th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

Smoked Chicken Salad

Ingredients/Mise en place:

2 whole smoked chickens
½ litre mayonnaise
1 red pepper
Mixed salad leaves
Black or red seedless grapes
4oz walnuts
3 tablespoons Meaux mustard


Make dressing by mixing mayonnaise and mustard.

Cut chickens and pepper into Julienne.

Cut grapes in half & mix together with dressing.

Arrange leaves on large salad plate.

Place mixture on top of leaves and garnish.


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



½ lb of Haricot beans
½ lb of pork breast
4 oz onions
4 cloves of garlic
8 oz roast duck (meat only)
4 oz Toulouse smoked sausage
½ litre tomato passata
½ bottle white wine (you get out what you put in so a good bottle not cooking wine please on the other hand don’t waste a bottle of first growth Chablis!)
French Normandy unsalted butter


Heat large pan and fry pork using a small amount of light olive oil. Add garlic and onions. To this add previously soaked and cooked beans. Cook with lid on for 10 minutes.

Add wine and once absorbed immediately add tomato passata then add the duck and smoked sausage. Simmer for 1 ½ hours. Add more tomato passata or wine if required.

Once cooked place in a deep oven proof dish and cover with breadcrumbs moistened with butter. Brown in the oven.

Allow to cool on the table for a couple of minutes to avoid your eager guests burning themselves.

Marmite Dieppoise

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

Dieppoise Fish Stew

Ingredients (again for four portions)

2 pints fish veloute
8 oz diced carrots, onions & celery.
½ pint of cream.
½ bottle of white wine.

4 fresh Scottish coast langoustines
8 oz scallops
8 oz whiting filets
½ lb prawns
½ lb mussels
Fresh parsley & dill


Sweat veg in light olive oil until soft and add white wine.

Add veloute and reduce until it covers the back of a spoon.

Add the cream.

This sauce can be made in advance and ‘brought back’ by boiling a touch of cream in a pan & whisking rest of sauce into it slowly.

To serve heat sauce and add all fish, bring to boil, cook for a few minutes gently and add parsley & dill – check you’re seasoning. It is cooked when fish gives off a white substance.

Serve in a large soup bowl garnished with one of the langouste tails.

Moules Marinieres

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

Moules Marinieres

Ingredients (If you were unhappy with the lack of quantities on the Nicoise salad this makes enough for four portions!)

1 kilo rope grown mussels
½ bottle white wine
4 shallots (chopped – not too fine to be mildly rustic)
¼ pint of whipping cream
¼ pint fish stock
1 garlic clove – whole!
Sprigs of fresh Thyme
Olive oil
Chopped fresh parsley


Heat oil in a pan and add whole garlic clove and shallots.

Add mussels and cover with a lid.

Cook over high heat until mussels open

Add wine, fish stock and Thyme and after a minute add the cream.

Place mussels in a large soup bowl and pour over the cooking liquid.

Sprinkle with parsley & serve immediately.

Must be cooked to order.

Salade Gourmande Baltique au Raifort

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

Smoked Fish Salad with Horseradish Sauce

Select at least three varieties of salad such as feuille de chene, mache and rocquette and dress with freshly chopped chives, a white wine vinegar, drop lemon juice & olive oil and seasoning. Place salad on middle of plate.

Lay out smoked fish to your choice. Smoked eel, trout, tuna & haddock works well & I love hot smoked salmon.


Finely grate some peeled horseradish and add to a generous amount of creme fraiche. Season with ground sea salt & black pepper and add a touch of dijon mustard to taste, serve in a ramekin on salad plate.

An aged Alsace Riesling or oak aged Muscadet ‘sur lie’ are excellent harmonious wine choices

Boudin Noir aux Pommes

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

Black Pudding with Apples

Peel & core apples cutting into wedges that you turn to make a perfect shape, approximately 6 to an apple.

Keep all peel & trimmings.

Cook black pudding gently in a frying pan in olive oil & butter, add turned apples until they are cooked golden brown.


Finely chop some flavoursome shallots and cook in a saucepan with butter and a touch of oil until the shallots become transparent. Add peelings of apples and continue to cook. After a few minutes flambe with calvados and simmer gently adding a sprig of fresh parsley. Once sauce becomes a glaze add a glass of French cider (pay’s d’auge) and reduce by half.

Add whipping cream, boil & simmer for a minute & season with sea salt ground and black pepper. Pass through a sieve and return to a clean warm brass saucepan. Heat and ensure sauce is right consistency (coats back of a spoon – reduce more if too liquid or add a spoon of cream if too thick). Then add a knob of unsalted butter whilst stirring with a ladle until all mixed.

Coat large main course plate with the sauce, place on boudin and arrange apple garnish .

This dish is great accompanied with mashed potatoes.

The sauce can be called Normande and is equally delicious with pork, chicken or even fish.


85 th in a series of base recipes for Chefs from a variety of michelin starred top kitchens, this one from a Japanese Chef I worked with at L’Interlude.

Braised beef & Vegetables


1 ½ llbs beef sirloin (thinly sliced)
4 leeks
¼ llb shungiku (chrysanthemum leaves)
2 packets shirstaki (“white waterfall” – gelatine noodles)
1 case of yaki-dofu (grilled bean curd)
8 pieces black oriental mushrooms (or fresh mushrooms)

Cup shoyu (soy sauce)
1 large piece suet beef
1 cup mirin (syrupy rice wine)
½ cup soup stock
¼ cup sake (rice wine)

4 free range eggs


1. Cut beef into bite size lengths

2. Cut the leeks on a diagonal. Boil the noodles for 2-3 minutes and cut them to 5- 6 inches. Cut the cake of grilled bean curd, making 8 bite sized blocks.

3. Trim off the stems of mushroom. Trim off any roots or flowering buds of the chrysanthemum leaves and cut long stalks into 5-6 inch lengths.

4. Place all of the ingredients on a large platter

5. Heat the heavy skillet and melt the suet in it, oiling the surface. Lay
the ingredients except beef and leeks a little at a time. Season now with all ingredients B.

6. Add the meat & leeks to skillet.

7. Start to eat the cooked foods (do not overcook) dipping in fresh uncooked egg (C) that you traditionally beat yourself as you eat.

Roghan Gosht Korma

75 th in a series of base recipes for Chefs from a variety of michelin starred top kitchens, this one from an Indian Chef I worked with.

Lamb Korma


8 oz natural yoghurt
2 lb lean lamb, cubed
3 tablespoon basic curry mixture (see seperate recipe)
1 teaspoon cumin seeds
1/2 ” piece cinnamon bark
2 tablespoon of almonds
2 oz oil
1 large chopped onion
2 tablespoon cardamon seeds
6 peppercorns
2 tablespoon tomato puree
1 x 8oz tin plum tomatoes
1/2 pint single cream


Place yoghurt into a bowl and stir in cubed lamb, cover and set aside.

Put the cumin seeds, cinnamon, almonds, cardamon & peppercorns in a blender with basic mixture and blend to a smooth paste. Leave aside in a bowl.

Heat the oil, add the onions & fry, stirring often, until golden brown. Stir in the spice puree you made and fry for 8 minutes, still stirring.Add tomatoes. Add a spoonful or two of water if the mixture becomes dry.Add the lamb & yoghurt mixture and fry until cubes are evenly brown.

Place in a casserole in a medium heat preheated oven (gas mark 4) and cook until tender.

Stir in cream just before serving.