Category Archives: Starters

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).

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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.

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.

ONION SOUP

116th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

Soupe a l’Onion

Ingredients/Mise en place:

Onions 12lb ~ thinly sliced
Brown sugar 12oz
Butter 2 tblspns
Olive Oil 1 soupspoon
Seasoning (salt & black pepper)
Beef bouillon 2oz
Thyme 1oz

METHOD:

Melt butter in a hot pan, add olive oil, add the sugar, caramelise and sauté onions over a low heat until brown, add thyme bouillon and beef stock cook for further 20 minutes, check seasoning.

Can be made without brown sugar if onions are sweet enough – key is to cook really slowly until brown and remove any excess grease before adding stock.

GASPACHO

115th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

Gaspacho ~ Chilled Spicy Tomato Soup

Ingredients/Mise en place:

Tin plum tomatoes
1 litre tomato juice
1 bulb garlic
2 slices bread (soak in ¼ pt malt vinegar)
¼ pt olive oil
10 red peppers
10 green peppers
Seasoning
2 cucumbers

METHOD:

Peel cucumbers, deseed peppers.

Blend all ingredients to a smooth consistency in Robo-coup.

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

METHOD:

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.

Avocado, blue cheese & walnut salad

111th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

Avocado Salad

Ingredients/Mise en place:

2oz Bleu D’Auvergne
¼ avocado
Mixed leaves
Walnuts
Blue cheese vinaigrette
½ cherry tomato

METHOD

Prepare and keep mixed salad in plastic container, mix a little salad with cheese, walnuts and avocado in vinaigrette.
Serve on small plate and garnish.

Blue cheese vinaigrette:

Warm some vinegar and blue cheese, stir until melted, cool add seasoning and lemon juice.

Home Made Humus

110th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

Home Made Humus

Ingredients/Mise en place:

Chick peas KG 0.2
Tahini KG 0.1
Lemons EA 1
Olive oil LTR 0.01
Salt KG To taste
Pepper KG To taste

(makes one large bowl, serve with fresh bread)

Service/Preparation

Soak chick peas overnight
Cover with water, add a teaspoon of baking powder
Bring to the boil and cook until peas are soft
Drain and wash the peas
Place some peas in a food blender with some ice, blend for 2 mins
Add one large ladle of tahini, 2 tablespoons of lemon juice and a little more ice
Blend for 5 mins adding a little olive oil
Season.
Serve with olive oil & paprika