Basic Recipes


CHICKEN STOCK
Makes 3 Litres

3 Litres Cold Water
1kg Chicken Bones
2 Large Onions
2 Large Carrots
2 Whole Leeks
1 Stick of Celery
3 Stalks Fresh Parsley
2 Sprigs Fresh Thyme
2 Bay Leaves

1. Add 1kg chicken bones to 3 litres of cold water in a large pot.
2. Turn the stove to high and bring the water to a boil. Remove any fat or scum.
3. Roughly chop the vegetables and add to the boiling stock.
4. Tie the parsley, thyme and bay leaves in a bundle (also known as Bouquet Garni).
5. Turn the stove to a low setting and allow the stock to simmer for 2 hours. Pass through a sieve.
6. Keep in an air tight container in the fridge or freezer.


VEAL STOCK
Makes 2 Litres

3 Litres Cold Water
20ml Olive Oil 
½kg Veal Bones
2 Large Onions
2 Large Carrots
1 Stick of Celery
3 Stalks Fresh Parsley
2 Sprigs Fresh Thyme
2 Bay Leaves

1. Preheat the oven to 200°C (180°C fan forced). Lightly oil a pan. 
2. Place the veal bones on the pan in the oven for 45 minutes until brown.
3. Peel the vegetables and brown them in a deep sauce pan on a medium-high heat.
4. Place the vegetables in a large pot and add the cold water. Bring the mixture to a boil.
5. Tie the parsley, thyme and bay leaves in a bundle (also known as Bouquet Garni).
6. Add the veal bones to the stock along with the Bouquet Garni and leave to simmer for 3 hours.
7. Strain the stock through a fine sieve and leave to cool for 15 minutes. Remove scum at surface of stock.
8. Reduce the strained stock to half the original volume and store in an airtight container in the fridge or freezer. 


VEGETABLE STOCK
Makes 750ml

1.2 Litres Cold Water
4 Large Onions
1 Bulb of Fennel
2 Whole Leeks
8 Cloves Crushed Garlic
16 Peppercorns
50g Unsalted Butter
15g Chopped Fresh Basil
15g Chopped Fresh Tarragon
15g Chopped Fresh Chervil

1. Roughly chop the vegetables.
2. In a medium pot, melt the butter and add the vegetables until they turn soft.
3. Add the cold water and bring to a boil. Skim off any scum and allow to simmer for 15 minutes.
4. Add the chopped herbs to the stock and simmer for another 3 minutes.
5. Strain the stock and keep in an airtight container in the fridge or freezer. 


FISH STOCK
Makes 1.2 Litres

1.5 Litres of Cold Water
1 Bulb of Fennel, Finely Sliced
1 Large Onion, Finely Sliced
1 Whole Leek (White Part), Sliced
50g Unsalted Butter
1kg Fish Trimmings (Preferably Turbot)
75ml Dry White Wine
½ Lemon, Sliced
3 Sprigs Fresh Parsley
1 Sprig Fresh Tarragon
1 Sprig of Coriander
1 Star Anise
10 White Peppercorns

1. Heat the butter in a medium pot until melted.
2. Cook the vegetables over a moderate heat until soft.
3. Add the fish trimmings and cook for another minute before adding the wine.
4. Bring the mixture to a boil until reduced by half the volume.
5. Add the cold water and bring the mixture to a boil again. Remove any scum.
6. Add the lemon slices, herbs, star anise and white peppercorns and leave to simmer for 25 minutes.
7. Pass the stock through a fine sieve and store in an airtight container in the fridge or freezer.


RED WINE STOCK
Makes 1 Litre


5 Shallots, Finely Chopped
3 Cloves of Garlic, Smashed
75g Clarified Butter
50ml Red Wine Vinegar
50ml Cognac
750ml Red Wine
750ml Veal Stock
1 Sprig of Fresh Tarragon
1 Sprig of Fresh Parsley
25ml Fresh Tomato Purée

1. Cook the shallots in clarified butter over a low heat until caramelized.
2. Deglaze the pan with red wine vinegar and reduce the liquid until almost evaporated.
3. Add the cognac and again, reduce until almost evaporated. Add the red wine and bring to a boil.
4. Reduce until two thirds of the stock remains.
5. Add the veal stock, herbs and fresh tomato purée and bring to a boil. 
6. Simmer the stock on low heat for 30 minutes. Pass the stock through a fine sieve and store in an airtight container in the fridge or freezer. 



  CLARIFIED BUTTER



1. In a bowl set over a bain marie (double boiler), melt the required amount of butter. 

2. Remove the top layer of scum using a spoon or a ladle. 

3. Separate the clear butter on top from the milky residue of impurities at the bottom of the pan. 



CLASSIC VINAIGRETTE
Makes 100ml 

75ml Olive Oil 
25ml White Wine Vinegar 
Salt to Taste 
Pepper to Taste

1. Whisk the ingredients together in a bowl. 
2. Add salt and pepper to taste. 
3. If storing, shake the container or jar vigorously before serving. 


CREAM VINAIGRETTE
Makes 100ml 

30ml Walnut Oil 
150ml Classic Vinaigrette 
60ml Thickened Cream
Salt to Taste 
Pepper to Taste

1. Whisk the walnut oil and classic vinaigrette together in a bowl. 
2. Add the mixture into the double cream. Keeps for up to 3 days. 
3. If storing, shake the container or jar vigorously before serving. 


FRESH TOMATO PURÉE
Makes 500ml 

1tbsp Olive Oil 
1 Small Onion, Finely Chopped
3 Cloves of Garlic, Halved and Unpeeled
1 Sprig of Thyme
1 Sprig of Tarragon
½ Bay Leaf
10 Tomatoes, Halved and De-Seeded
150ml Dry White Wine

1. Preheat the oven to 200°C (180°C fan forced). Lightly oil an ovenproof pan. 
2. Fry the onion, thyme and bay leaf until soft but not caramelized. 
3. Add the tomatoes and sweat them for 5 minutes. 
4. Add the white wine and tarragon. 
5. Place a sheet of grease proof paper to cover the surface of the mixture. 
6. Cook in oven until the liquid has evaporated. 
7. Transfer to a food processor and purée. Store in an airtight container in the fridge.


BASIC MASHED POTATO
Serves 4 to 6 

1kg Desiree Potatoes 
1 litre Cold Water
250g Unsalted Butter
100ml Thickened Cream
Salt to Taste
Pepper to Taste

1. Peel and cut the tomatoes into small 2.5cm cubes. 
2. In a large pot, boil the water with a pinch of salt for 5 minutes. 
3. Drain the potato cubes and pat dry. 
4. Purée the potato cubes in a food processor until smooth then add the butter and thickened cream. Add salt and pepper to taste. 
5. Pulse the mixture for a few seconds to combine well. 
6. Keep warm or serve while hot. 


GARLIC AND POTATO PURÉE

Serves 4 to 6 

1 litre Cold Water
1kg Desiree Potatoes
6 Cloves of Garlic, Finely Chopped
300g Unsalted Butter
100ml Thickened Cream
Salt to Taste

Pepper to Taste


1. Peel and cut the tomatoes into small 2.5cm cubes. 
2. In a large pot, boil the water with a pinch of salt for 5 minutes. 
3. Drain the potato cubes and pat dry. 
4. Heat a pan on medium heat and add a tablespoon of oil. 
5. Melt 50g of butter in the oil then add the garlic. Cook until the garlic is softened and slightly brown. 
6. Purée the potato cubes and garlic mixture in a food processor until smooth then add the butter and thickened cream. Add salt and pepper to taste. 
5. Pulse the mixture for a few seconds to combine well. 
6. Keep warm or serve while hot. 


Disclaimer: These basic recipes are adapted from Marco Pierre White's 'White Heat'.






No comments:

Post a Comment