Can i get you..?

Beef salad

파란소파 — Mon, 21 May 2012 20:41:55 +0900

Ingredients

100g Sirloin steak /fillet
75g Lettuce
30g Telegraph cucumber
75g Tomato
30g Spring onions (1pp)
7.5g Fresh coriander
5g Fresh mint

For dressing------------------------

30g Palm sugar
5g Sweet chili
60g Lime juice
5g Lemon grass
25g Thai fish sauce
15g Kecap manis

1. Melt palm sugar, add sweet chili, lime juice, chopped lemon grass and fish sauce boil little bit tickness. let them cool down.

2. Marinade fillet with garlic, sweet chili sauce and kecap main for 30 minutes. then grili cook. and slice.

3. Cucumber take off seed, slice it shot stick

4. slice spring onion, tear lettuce, coriander and mint slice.

5. All ingredients mix with dressing garnish with tomato.

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

Beef salad (0)	20:41:55
Tabbouleh (0)	20:30:25
Coleslaw (0)	20:14:17
Nicoise salad (0)	20:08:39
Caesar salad whit dressing (0)	18:37:48
Udon noodle salad with chicken (0)	2012/05/17

Tabbouleh

파란소파 — Mon, 21 May 2012 20:30:25 +0900

Ingredients

60g Bulghur wheat
125g Telegraph cucumbers
60g Mint
125g Tomato concasse
20g Spring onions(1pp)
60g Parsley
25g Lemon juice
1 Seasoning salt and pepper

1. Bulghur wheak sock in the cold water for 1hour. then through sieve for drain.

2. Coddle tomato, peel skin, cut half and concasse.

3. Cucumber take off seed, dice it.

4. Cut spring onion long slice.

5. Fine dice parsley, envelop it towel. and wash and dry.

6. All ingredients mix together with lemon juice, pepper and salt.

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

Beef salad (0)	20:41:55
Tabbouleh (0)	20:30:25
Coleslaw (0)	20:14:17
Nicoise salad (0)	20:08:39
Caesar salad whit dressing (0)	18:37:48
Udon noodle salad with chicken (0)	2012/05/17

Coleslaw

파란소파 — Mon, 21 May 2012 20:14:17 +0900

Ingredients

100g Cabbage
1 Red skinned Apple(braeburn)
30g Red onion
10g Parsley

For dressing--------------------------------------------

45g Cream
45g Sour cream
15g White balsamic vinegar
1 Seasoning

1. Making dressing,
Whisk cream, sour cream, salt and pepper until creamy.

2. Slice apple, red onion and cabbage.

3. All ingredients mix together, Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired. Serve with garnish apple.

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

Beef salad (0)	20:41:55
Tabbouleh (0)	20:30:25
Coleslaw (0)	20:14:17
Nicoise salad (0)	20:08:39
Caesar salad whit dressing (0)	18:37:48
Udon noodle salad with chicken (0)	2012/05/17

Nicoise salad

파란소파 — Mon, 21 May 2012 20:08:39 +0900

Ingredients

5g Garlic
50g Cherry tomatoes
75g French beans
50g Tuna
10g Capers
3g Basil
8g Anchovy fillets
50g Egg(1)
200g Potatoes(Ilam hardy)
30g Black olives
50g Balsamic vinaigrette

1. Coddle bean for 1 minute then cut half.

Cook peel potatoes then cut.
Half cut cherry tomatoes.
Boil egg, slice for 4 pieces.
Drain capers, tuna and olives.
Slice anchovy fellets.
chop basil.

2. First, potatoes mix with balsamic then add all ingredient.

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

Tabbouleh (0)	20:30:25
Coleslaw (0)	20:14:17
Nicoise salad (0)	20:08:39
Caesar salad whit dressing (0)	18:37:48
Udon noodle salad with chicken (0)	2012/05/17
Poisson cru (0)	2012/05/17

Caesar salad whit dressing

파란소파 — Mon, 21 May 2012 18:37:48 +0900

Ingredients

100g Cos lettuce
50g Baguette
20g Grapeseed oil
50g Olive oil
40g Parmesan to shave
50g Bacon

For dressing ---------------------

1 Black pepper
8g Garlic, chopped
20g Egg yolk(1), coddle
20g Lemon juice
100g Olive oil
3g Anchovy fillets, mashed

In a very large bowl, whisk together the olive oil and garlic. Add eggs coddle for 1 minute, lemon juice and anchovies to the oil garlic mixture. Whisk until creamy. Add salt and pepper. Taste, add more lemon juice, sugar and worcester sauce to taste. The lemon should give an edge to the dressing, but not overwhelm it.

1. Spread the baguette slices type of cube mix with olive oil then toast in a oven over a saute pan. Broil for a couple of minutes until the tops are lightly browned. Remove and let cool.

2. Using your hands, tear off chunks of lettuce from the heads of lettuce (do not use a knife to cut). Add to the dressing mixture and toss until coated. Add the rest of the Parmesan cheese, toasted baguette, roasted bacon until nice crispy is cutting and add to the dressing, mix and toss.

3. Serve with poached egg.

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

Coleslaw (0)	20:14:17
Nicoise salad (0)	20:08:39
Caesar salad whit dressing (0)	18:37:48
Udon noodle salad with chicken (0)	2012/05/17
Poisson cru (0)	2012/05/17
Tropical fruit salad (0)	2012/05/16

Udon noodle salad with chicken

파란소파 — Thu, 17 May 2012 17:22:18 +0900

Ingredients

150g Dry udon noodles
100g Chicken thigh (breast)
100g Red capsicum, cut into match sticks
75g Spring onion, cut into thin slices
10g Coriander leaves
50g Cashew nuts, toasted & roughly chopped
5g Fresh mint, roughly chopped

For sauce-------------------------------

50g Coconut cream
5g Thai green curry paste
75g Lime juice & zest
3g Soy sauce
25g Peanut oil

1. Chicken breast marinate in fine dice garlic, soy sauce and pepper for 30 minutes, cooked on oil baced saute pan, cool down & shredded.

2. Udon noodle cooked in the water, drain and refreshed.

3. Mix capsicum, spring onion, mint, cashew nuts and chicken in a large bowl.

4. Meanwhile make dressing. Place coconut cream, green curry paste, lime juice & zest, soy sauce and peanut oil in a largel bowl. then stir till combine well.

5. Pour dressing into all ingredients mixture bowl . Season salt and pepper. garnish with mint leave.

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

Nicoise salad (0)	20:08:39
Caesar salad whit dressing (0)	18:37:48
Udon noodle salad with chicken (0)	2012/05/17
Poisson cru (0)	2012/05/17
Tropical fruit salad (0)	2012/05/16
Israeil couscous, mango n Pomegranate salad (0)	2012/05/16

Poisson cru

파란소파 — Thu, 17 May 2012 06:27:03 +0900

Ingredients

50g Lime or lemon juice
200g Fresh fish, cut
25g Red capsicum, dice
25g Celery, dice
10g Red onion, dice
25g Spring onions, slice
20g Bayleaf, chopped
5g Parsley, chopped
100g Coconut cream
5g Roasted coconut slice.

1. Fish marinate in lime juice for 30 minutes. after then marinade fish drain, add coconut cream into the fish bowl.

2. Pour all vegetable ingredients into marinade fish bowl. Season salt and pepper.

3. Garnish with roasted coconut.

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

Caesar salad whit dressing (0)	18:37:48
Udon noodle salad with chicken (0)	2012/05/17
Poisson cru (0)	2012/05/17
Tropical fruit salad (0)	2012/05/16
Israeil couscous, mango n Pomegranate salad (0)	2012/05/16
Roast vege salad (0)	2012/05/16

Israeil couscous, mango n Pomegranate salad

파란소파 — Wed, 16 May 2012 19:05:05 +0900

Ingredients

100g Israeli couscous
125g Mango
125g Pomegranate(save juice)
50g Red capsicum
50g Green capsicum
50g Yellow capsicum
50g Red onions
100g Cherry tomatoes(6-8pp)
10g Flat leaf parsley
10g Basil
20g Pinenuts
15g Evo oil

For sauce ---------------------

10g Pomegranate molasses
5g Olive oil
2g Sugar

1. Cook the couscous with cold water until soft( according to packet instructions), drain and set aside to cool. then drizzle with a little olive oil.

2. Meanwhile make dressing. Place molasses, olive oil and sugar in a small bowl. then stir till combine well.

3. Dice in three different colors capsicum, parsley, sliced red onion, mango and roast pinenuts put all the ingredients in a large bowl.

4. Pour sauce into vege bowl to mix, add season to taste.

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

Poisson cru (0)	2012/05/17
Tropical fruit salad (0)	2012/05/16
Israeil couscous, mango n Pomegranate salad (0)	2012/05/16
Roast vege salad (0)	2012/05/16
Warm chorizo & potato salad W poached egg (0)	2012/05/15
Cheese souffle (0)	2012/05/15

Roast vege salad

파란소파 — Wed, 16 May 2012 16:39:22 +0900

Ingredients

100g Red onions (half)
15g Ricebran oil
50g Red capsicum
100g Baby potatoes
150g Kumara
5g Fresh rosemary
125g Courgettes
75g Pumpkin
25g Butter
10g Sesame seeds

For sauce-------------------

25g Thin honey
25g Soy sauce

1. Preheat oven to 180 °C fan-forced. Place potato, kumara, basil leaf, rosemary and oil in a bowl.

Toss well to combine. Place mixture, in a single layer, onto a large oven tray. Season with salt and pepper. Roast for 20 minutes.

2. Turn potato and sweet potato. Add capsicum, red onion and pumpkin to tray. Roast for 20 minutes or until vegetables are browned and tender. Set aside for 10 minutes to cool slightly.

3. Meanwhile make dressing. Place honey and soy sauce in a small pot make warm up on the middle heat to honey easy melt.

4. Rost sesame seeds until it is browned.

5. Place roast vegetables in a large bowl. Pour over dressing. Toss gently to combine. Serve.

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

Tropical fruit salad (0)	2012/05/16
Israeil couscous, mango n Pomegranate salad (0)	2012/05/16
Roast vege salad (0)	2012/05/16
Warm chorizo & potato salad W poached egg (0)	2012/05/15
Cheese souffle (0)	2012/05/15
Savoury souffleed omelette (0)	2012/05/15

Warm chorizo & potato salad W poached egg

파란소파 — Tue, 15 May 2012 19:21:48 +0900

Ingredients

100g Eggs(2)
150g Spinach(1 bunch pp)
50g Beans
75g Red capsicum
20g Rocket leaves or mini salad greens
25g Red onions
100g Potatoes(gourmet)
125g Chorizo sausage(1pp)

For sauce----------------------------

20g Balsamic dressing
10g grapeseed oil
Pepper

1. Boil potato(wash). cool down for drying. cut it and fry until look good brown color. then put it on a paper towel to absorb the fat.

2. Slice sausage to fry then put it on a paper towel to absorb the fat.

3. Roast marinade capsicum with oil, garlic and peper, cool down, peel skin, slice it .

4. Blanch the beans slightly. then cool down.

5. Prepare slice onion and rocket leave.

6. Roast nut .

6. prepare sauce that mix balsamic dressing and grapeseed oil (recommended ratio of 1 : 3) with pepper stir it till combine well.

7. Mix all ingredient and serve with poached egg.

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

Israeil couscous, mango n Pomegranate salad (0)	2012/05/16
Roast vege salad (0)	2012/05/16
Warm chorizo & potato salad W poached egg (0)	2012/05/15
Cheese souffle (0)	2012/05/15
Savoury souffleed omelette (0)	2012/05/15
French toast (0)	2012/05/15

Cheese souffle

파란소파 — Tue, 15 May 2012 13:53:10 +0900

Ingredients

25g Butter
30g Parmesan
15g Flour
125g Milk
75g Eggs yolks(3)
120g Eggs white(4)
50g Cheddar cheese
0.25g Cayenne pepper

1. Melt butter in a sauce pot for brushing souffle cups. then coat it by parmesan cheese.

2. Whisk white egg and salt until the elastic foam.

3. Melt butter in a small pot , Add flour with stiring, then milk drop by drop , add salt, eggs yolk, cheddar cheese and chives stirring continuously.

4. Pour No3 mixture into whisked white egg bowl then mix well. then pour it souffle cup.

5. Place souffle cups into large pot of filled hot water.

6. Preheat oven 180 ˚C, baking for 20 minutes.

Serve to hot.

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

Roast vege salad (0)	2012/05/16
Warm chorizo & potato salad W poached egg (0)	2012/05/15
Cheese souffle (0)	2012/05/15
Savoury souffleed omelette (0)	2012/05/15
French toast (0)	2012/05/15
Pumpkin & blue cheese frittata (0)	2012/05/14

Savoury souffleed omelette

파란소파 — Tue, 15 May 2012 12:51:06 +0900

Ingredients

150g Eggs(3)
40g Colby cheese
20g Butter
10g Chives, chopped

1. After the egg whites and yolks separated each bowl. whisk white egg until the elastic foam.

2. Whisk yolk with salt, pepper and chives in another bowl. Mix together that white mixture and yolk

3. Melt of butter and oil in a saute pan at high heat. then pour mixture into saute pan gently cooking.

4. place colby cheese on the egg top then just 1 minute grill. bending half and serve.

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

Warm chorizo & potato salad W poached egg (0)	2012/05/15
Cheese souffle (0)	2012/05/15
Savoury souffleed omelette (0)	2012/05/15
French toast (0)	2012/05/15
Pumpkin & blue cheese frittata (0)	2012/05/14
Egg salad (0)	2012/05/14

French toast

파란소파 — Tue, 15 May 2012 12:15:52 +0900

Ingredients

200g French stick (4pp)
100g Egg(2)
150g Milk
10g Grapeseed oil
20g Butter
100g Bacon(3pp)
150g Banana(1pp), half cut
30g Maple syrup
10g Icing sugar(to dust)

1. Beat together egg, milk and salt. Slice bread, dunk each slice of bread in egg mixture, soaking both sides.

2. Toast bacon, grill banana. After then, put it on a paper towel to absorb the fat.

3. Melt of butter and oil in a saute pan at high heat.

4. Place in pan, and cook on both sides until golden. Serve hot and layer bacon and banana.

garnish with golden syrup and icing sugar.

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

Cheese souffle (0)	2012/05/15
Savoury souffleed omelette (0)	2012/05/15
French toast (0)	2012/05/15
Pumpkin & blue cheese frittata (0)	2012/05/14
Egg salad (0)	2012/05/14
French omelette (0)	2012/05/14

Pumpkin & blue cheese frittata

파란소파 — Mon, 14 May 2012 22:15:12 +0900

Ingredients

200g Eggs(4)
25g Olive oil
200g pumpkin
2g Garlic, fine dice
20g Shallot onion, dice
5g Parsley
5g Chives
200g Silverbeet
20g Parmesan
40g Cheddar cheese
25g Blue cheese

1. Grill pumpkin with oil, salt and pepper 180˚C for 15-20 mins or until brown.

2. Stirfry garlic and onion with butter.

3. chopped silverbeet stirfry wth salt and oil, then remove moisture by a clean towel .

4. Tomato concasse, remove moisture by paper towel.

5. Whisk egg, cream, salt and pepper. Heat butter in saute pan over high heat, pour egg into pan to fry.

6. Move pan form heat, Place onion mixture with pumpkin and silverbeet on the egg. Sprinkle tomato, blue cheese, cheddar cheese and parmesan.

7. Preheat oven 180 ˚C, bake for 5minutes or until cheese melt and little bit brown.

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

Savoury souffleed omelette (0)	2012/05/15
French toast (0)	2012/05/15
Pumpkin & blue cheese frittata (0)	2012/05/14
Egg salad (0)	2012/05/14
French omelette (0)	2012/05/14
Scrambled egg (0)	2012/05/14

Egg salad

파란소파 — Mon, 14 May 2012 21:14:52 +0900

Ingredients

150g Eggs(3), boiled, cool down, Cut into four pieces

75g Celery, wash, peel, cut

30g Cashew nuts, roast

15g Parsley

40g Spring onions, cut

15g Chives, cut

For Mayonnaise--------------------

30g Egg(1) yolk

5g Lemon juice

5g Mustard dijon

5g Vinegar white wine

40g Sun flower oil

65g Olive oil

1g Salt / Pepper

Beat yolks,salt, mustard, pepper and lemon juice in a small bowl until very thick and pale yellow. Add about oil and olive oil drop by drop, beating vigorously all the while. Beating constantly until creamy,

In a large bowl, combine the egg, mayonnaise, and all veges ingredient and nut. Mash well with a fork or wooden spoon.

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

French toast (0)	2012/05/15
Pumpkin & blue cheese frittata (0)	2012/05/14
Egg salad (0)	2012/05/14
French omelette (0)	2012/05/14
Scrambled egg (0)	2012/05/14
Thin apple tart (0)	2012/05/10

French omelette

파란소파 — Mon, 14 May 2012 20:31:59 +0900

Ingredients

150g Eggs(3)
10g Cream
5g Chives ( optional)
20g Butter
25g Onion, diced
150g Tomato, concasse
20g Cheddar cheese

1. Poach tomato to concasse.

2. Heat butter in sauce pan over medium heat until hot. Stirfry onion then mix tomato.

3. Mix the eggs, cream with a little salt and pepper in a bowl.

4. Melt of butter in a omelette pan at high heat.

5. Regulate the heat of the pan by lifting it off the heat or turning down the heat so you don't burn the butter.

6. Pour the eggs into the pan. Cook the eggs for about 30 seconds with using fork. Let the eggs set.

7. Regulate the heat of the pan so you don't dry out the eggs. If it seems to be cooking too quickly, lift the pan off the heat or turn down the flame. move the pan from heat.

8. Place concasse tomato, cheddar cheese on the middle of eggs. Roll the omelette onto a plate, then cut middle of omelette for garnish tomato concasse and parsley.

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

Pumpkin & blue cheese frittata (0)	2012/05/14
Egg salad (0)	2012/05/14
French omelette (0)	2012/05/14
Scrambled egg (0)	2012/05/14
Thin apple tart (0)	2012/05/10
Poeled chicken with orange (0)	2012/05/10

Scrambled egg

파란소파 — Mon, 14 May 2012 18:58:30 +0900

Ingredients

100g Egg
10g Butter
50g Cream
5g Chives
20g Vogel toast bread(1)
salt /pepper

1.Beat eggs, cream, salt and pepper in bowl until blended. Add diced chives.

2. Heat butter in sauce pan over medium heat until hot.

3. Pour egg mixture. As eggs begin to set, gently stir, pulling, lifting and folding eggs,

until thickened and no visible liquid egg remains.

4. Do not stir constantly. Remove from heat. Serve immediately on toast bread.

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

Egg salad (0)	2012/05/14
French omelette (0)	2012/05/14
Scrambled egg (0)	2012/05/14
Thin apple tart (0)	2012/05/10
Poeled chicken with orange (0)	2012/05/10
Apple crumble with custard sauce (1)	2012/04/27

Thin apple tart

파란소파 — Thu, 10 May 2012 22:58:27 +0900

Ingredients

Apple tart--------------------------

100g Paste, ready made
300g Granny smith apples
10g Susar
30g Apricot glaze

1. Peel/ thin slice apples and slier out the pastry, sprinkle sugar on top of apple slice.

2. put it In the oven (preheat 160 degree C) , check until apple surface brown.

3. Apricot glaze boil on the medium heat.

4. Use brushing apricot on top of baked apple.

5. Serve with caramel sauce and icecream.

Caramel sauce----------------------

125g Cream
125g Butter
200g Soft brown sugar
100g Ready made vanilla icecream

boil all together.

Caramel cap ------------------------

200g Sugar
160g Water

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

French omelette (0)	2012/05/14
Scrambled egg (0)	2012/05/14
Thin apple tart (0)	2012/05/10
Poeled chicken with orange (0)	2012/05/10
Apple crumble with custard sauce (1)	2012/04/27
Grilled Scotch fillet with ganish (0)	2012/04/27

Poeled chicken with orange

파란소파 — Thu, 10 May 2012 21:04:17 +0900

Ingredients

450g Whole chicken, rinsed and patted dry
30g Butter, cut into cube sized pieces
30g Onions, thick sliced
30g Carrots,
20g Selery
1 Bay leaf
5g Thyme, sprigs fresh thyme
Salt and pepper to taste
100g Brown chicken stock
100g Demiglace
150g Oranges, zest and peel
10g White balsamic vinegar
7.5g Sugar

1. Place some butter of cube, selery, onion, carrot, bay leaf, thyme and tied chicken in the oven tray. season with salt and pepper, cover it with foil.

2. Preheat oven to 175 degrees C. then put it in the oven, after 40 minutes, take foil off then pour on the top of chicken juice from chicken every 10minutes. till skin of chicken brown.

3. allow the chicken to rest out of the oven for 10 minutes before slicing with foil wrapping.

4. Add brown chicken stock, orange juice and demiglace in oven tray and boil on the medium heat until reduce.

5. Serve it with garnish sprinkle zest orange, cut just orange, wilted spinach, dauphine potatoes.

Dauphine potatos---------------

375g Potatoes
62.4g Water
25g Butter
50g Eggs
30g Medium flour

1. Potatoes cut and boil to mash, add basil and salt stir until it combine well.

2. In another pot butter and water boil then add flour all at once and stir quickly then cool down. then add
eggwater into pot little by little and stir.

3. Pour them to mashed potato bowl and stir until mixture is smooth and glossy.

4. Dipfry them, Once they float and look golden around the edges, flip them over and let them finish cooking. Preheat dipfryer to 250. Place a cooling rack in a sheet pan.

Wilted greens---------------

150g Spinach
5g Oil
1g Pepper

Spinach stirfry with based oil pan and pepper. Then it squeeze the water.

Teaching chef Corrine

'Hospitality > Fat Duck' 카테고리의 다른 글

Scrambled egg (0)	2012/05/14
Thin apple tart (0)	2012/05/10
Poeled chicken with orange (0)	2012/05/10
Apple crumble with custard sauce (1)	2012/04/27
Grilled Scotch fillet with ganish (0)	2012/04/27
Tomato jam (0)	2012/04/27

Apple crumble with custard sauce

파란소파 — Fri, 27 Apr 2012 20:26:52 +0900

Ingredients

For apple-------------

250g Apple
1/2 Lemmon& zest
25g Brown sugar
1 Cinnamon / clove
20g saltana(optional)

1. Apple peel and thick slice

2. Preheat the oven to 180C.

Place the apple, lemon juicy, lemon zest, cinnamon and sugar in a large pot to boil.

3. Remove them into tin of Square and let them cool.

For crumble----------------

50g Flour
40g Butter
50g Brown sugar
1 Cinnamon
50g Rolled oats

1. Place the butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.

Add sugar, cinnamon and rolled oats to rub again.

2. Then sprinkle the brown sugar on top of apple, sprinkle the crumble mixture on top.

3. Bake in the oven for 40-45 minutes until the crumble is browned

Serve with custard.

For custard-----------------

300g Milk
30g Sugar
20g Custard powder

1. Custard powder mix with water.

2. Custard mixture pour down into boiled milk, add sugar, boil and stiring until creamy.

Teaching chef Corrine.

'Hospitality > Fat Duck' 카테고리의 다른 글

Thin apple tart (0)	2012/05/10
Poeled chicken with orange (0)	2012/05/10
Apple crumble with custard sauce (1)	2012/04/27
Grilled Scotch fillet with ganish (0)	2012/04/27
Tomato jam (0)	2012/04/27
Cream caramel (3)	2012/04/27

Grilled Scotch fillet with ganish

파란소파 — Fri, 27 Apr 2012 19:30:41 +0900

Ingredients

160g Scotch fillet
100g Field mushroom
20g Garlic, fine dice
Thyme
Salt / Pepper

Sauteed spinach garlic-----------

100g Spinach
10g Oil
10g Garlic, fine dice

1. Prepare tomato jam .

2. Scotch fillet marinate with oil, garlic, pepper and salt for 30 minutes. Then fry.

3. Mushroom marinate with thyme, oil, garlic and pepper for 30 minutes. Then oven.

4. Spinach stirfry with garlic and oil. Just squeeze them to remove moisture.

5. To make the gaufrette potatoes, adjust the mandoline so that the ridged blade is exposed by about 1/8 of an inch. This will make your first waffle-cut potato slice. Repeat the process. Remove the potato from the water and pat dry with a paper towel. then deep fry until golden brown and crispy, remove the chips from the oil and place on a paper-lined plate and sprinkle with the salt.

6. Grilled fillet serve with tomato jam, spinach, mushroom and gaufrette potato.

Teaching chef Corrine.

'Hospitality > Fat Duck' 카테고리의 다른 글

Poeled chicken with orange (0)	2012/05/10
Apple crumble with custard sauce (1)	2012/04/27
Grilled Scotch fillet with ganish (0)	2012/04/27
Tomato jam (0)	2012/04/27
Cream caramel (3)	2012/04/27
Chicken chasseur (0)	2012/04/27

Tomato jam

파란소파 — Fri, 27 Apr 2012 18:21:30 +0900

Ingredients

Oil
40g Ginger, fine dice
40g Garlic, fine dice
4g Chilli, fine dice

Roast --------------------------

5g Fennel seeds
5g Nigella seeds
5g Fenuqreek seeds
5g Mustard seed

---------------------------------

900g Tinned tomato
100g Diced apricot
50g Sugar

1. All seeds roast in a saute pan.

2. Ginger, garlic and chilli stirfry with oil in a large pot. add roasted seeds.

3. Add tomato, apricot and sugar in the pot , seasoning salt and black pepper. Cook over medium heat until almost all liquid evaporates and mixture is reduced to about half, stirring occasionally, about 10 minutes. Cool.

Teaching chef Lee.

'Hospitality > Fat Duck' 카테고리의 다른 글

Apple crumble with custard sauce (1)	2012/04/27
Grilled Scotch fillet with ganish (0)	2012/04/27
Tomato jam (0)	2012/04/27
Cream caramel (3)	2012/04/27
Chicken chasseur (0)	2012/04/27
Croquette potatoes (0)	2012/04/27

Cream caramel

파란소파 — Fri, 27 Apr 2012 14:25:12 +0900

Ingredients

For caramel-----------------

100g Surgar
60g Water / 20g Water

1. Place 100g sugar and 60g water in a pot. Cook over medium heat until sugar is dissolved and becomes golden brown in color. Remove from heat, quickly combine 20g water, stirring constantly.

2. Pour tin cup to 1/8 of fill each cup.

For cream------------------

150g Eggs(3)
45g Sugar
1/2 Vanilla
300g Milk
150g Cream

1. Egg stir in a large bowl.

2. Sugar, vanilla, milk and cream heat until sugar melt, do not boil.

Then pour down into egg bowl with whisk.

3. Cream to through sieve, then pour down into caramel tincup.

4. Bain marie(1/5 fill of warm water into oven tray then place tincups on the water tray) .

5. Oven 150 ˚C for 1 hour. then put them in the frige for 2 hour to a day .

6. After them cool, put the plate on the tincup top, turn it to over with little shake.

Serve with caramel ganish.

Teaching chef Lee and Corrine.

'Hospitality > Fat Duck' 카테고리의 다른 글

Grilled Scotch fillet with ganish (0)	2012/04/27
Tomato jam (0)	2012/04/27
Cream caramel (3)	2012/04/27
Chicken chasseur (0)	2012/04/27
Croquette potatoes (0)	2012/04/27
Boiled corned beef W mustard cream (0)	2012/04/27

Chicken chasseur

파란소파 — Fri, 27 Apr 2012 13:09:53 +0900

Ingredients

500g Chicken ( 1 small)
30g Seasoned flour
50g Onion/shallots
100g Button mushrooms
100g White wine
10g Tarragon
10g Parsley
100g Tomato (convert to concasse)
400g Demiglace(ready made)

1. Shallot chop, mushroom slice, tomato dice, pasely chop, bean wash and whole chicken cut to 10 parts(how is chicken cutting presentation by video clip).

2. shallot stirfry in a sautepan until brown. then add litte bit of wine, and mushroom, tomato, pasley, wine and gravy(demi glaze) with salt and pepper.

3. remove them to large pot, add fried chicken, cover and oven (preheat) 200 ˚C for 20 minutes

Serve with Croquette pomme and steam bean .

Teaching chef Lee.

'Hospitality > Fat Duck' 카테고리의 다른 글

Tomato jam (0)	2012/04/27
Cream caramel (3)	2012/04/27
Chicken chasseur (0)	2012/04/27
Croquette potatoes (0)	2012/04/27
Boiled corned beef W mustard cream (0)	2012/04/27
Mashed potato bacon & green beans (0)	2012/04/27

Croquette potatoes

파란소파 — Fri, 27 Apr 2012 12:02:13 +0900

Ingredients

250g Potatoes, floury
20g Egg yolk
20g Butter
1g Nutmeg
1.5g Seasoning
30g Egg wash
20g Seasoned flour
100g Fresh breadcrumbs
15g Chives

1. Potato peel/wash, boil them in salted water.

2. Butter, egg yolk, nutmeg and seasoning mix with potato mash.

3. Rolling then divide to 8 -10 piece, coat them to order seasoned flour to eggwash and bread crumbs in the pane.

4. Deep fry 180 ˚C until golden brown.

Teaching Chef Lee.

'Hospitality > Fat Duck' 카테고리의 다른 글

Cream caramel (3)	2012/04/27
Chicken chasseur (0)	2012/04/27
Croquette potatoes (0)	2012/04/27
Boiled corned beef W mustard cream (0)	2012/04/27
Mashed potato bacon & green beans (0)	2012/04/27
Hot cross buns (0)	2012/04/27

Boiled corned beef W mustard cream

파란소파 — Fri, 27 Apr 2012 11:11:10 +0900

2 Portion.

Boiled corned beef -------------------------------

500g Beef , Silverside piece
20g Vinegar
20g Brown sugar
6pp Pepper corns
Bayleaf
75g Onion button
75g Carrots, dice
75g Celery stalk
Water(to cove)

1. All ingredients put in the large pot and covering water with lid.

2. Boil on the high heat then turn down the row heat for simmering.

3. To the core when fully cooked, remove it chopboard to slice.

Musterd cream------------------------------------

200g Cooking liquid (Cornbeef poaching liquor)
10g Dijon mustard
5g English mustard
10g Wholegrain mustard
150g Cream
Chives

1. Boil cream on row heat, add 3 types of mustard stir gently.

2. Add cooking stock little by little until creamy.

Serve Boiled corned beef with mustard cream, with

garnish Mashed potato bacon and chives and green beans wrapped in leek.

Teaching chef Corrine.

'Hospitality > Fat Duck' 카테고리의 다른 글

Chicken chasseur (0)	2012/04/27
Croquette potatoes (0)	2012/04/27
Boiled corned beef W mustard cream (0)	2012/04/27
Mashed potato bacon & green beans (0)	2012/04/27
Hot cross buns (0)	2012/04/27
Chicken mushroom pie (0)	2012/04/26

Mashed potato bacon & green beans

파란소파 — Fri, 27 Apr 2012 10:07:55 +0900

Ingredients

Mashed potato bacon and chives-----

450g Potato
50g Cream
20g Butter
0.5g Chives
50g Bacon whole spec
Parsley
Salt

1. Potato cut and boil until it's very tender with salt and water.

2. Remove the pan fried bacon's grease with a kitchen paper towel, then cut to type of dice.

3. Boiled potato put in the ricer for mash.

4. Add butter , milk salt and pepper into mashed potato's bowl mix until creamy.

Green beans wrapped in leek---------

80g Green bean
5g Leek , cut about 20cm long

Leek cut into 20cm lengths in the vertical direction for can tie beans.

Green bean boil with salt.

Teaching chef Corrine.

'Hospitality > Fat Duck' 카테고리의 다른 글

Croquette potatoes (0)	2012/04/27
Boiled corned beef W mustard cream (0)	2012/04/27
Mashed potato bacon & green beans (0)	2012/04/27
Hot cross buns (0)	2012/04/27
Chicken mushroom pie (0)	2012/04/26
Potatoes boulangere (0)	2012/04/26

Hot cross buns

파란소파 — Fri, 27 Apr 2012 09:06:23 +0900

Ingredients

Dough-------------------------

400g Strong flour
30g sugar
5g Salt
12g Yeast
10g Mixed spice
50g Butter
250g Warm milk
50g egg(1)
50g Sultana
50g currants

Crosses( qroup mix)------------

30g Cornflour
50g Flour
2.5g Balcing powder
2.5g salt
80g milk

All ingredient mix until combine well that is for cross qroup mix.

1. Shift all flour of flour ,sugar, yeast, salt and mixed spice then pour in Planetary Mixer,

2. Warm milk and egg mix then pour in Planetary Mixer, add soltana and cullants mix until combine.

3. Move the dough into a large bowl. Cover the dough with a plastic wrap and Keep until proven.

4. Use hand to knead the bread dough untill it has a smoth surface. Divide 12 part of dough to make shape of ball.

Arrange them on the greased oven tray (allowing plenty of room for expansion),

5. Once again dough prove it for about 30-40 minutes till doubled in size.

6. And make a cross on each one with croup mix. Meanwhile pre-heat the oven to 220°C.

Bake the buns for about 15 minutes. Then, while they're cooking, melt the sugar and 2 tablespoons of water for the glaze over a gentle heat and brush.

Teaching chef Corrine.

'Hospitality > Fat Duck' 카테고리의 다른 글

Boiled corned beef W mustard cream (0)	2012/04/27
Mashed potato bacon & green beans (0)	2012/04/27
Hot cross buns (0)	2012/04/27
Chicken mushroom pie (0)	2012/04/26
Potatoes boulangere (0)	2012/04/26
Beef navarin (0)	2012/04/26

Chicken mushroom pie

파란소파 — Thu, 26 Apr 2012 21:43:05 +0900

Ingredients

250g Chicken thigh
100g Chicken stock
12g Butter
12g Flour medium
12g Cream
10g Parsley sliced
10g Thyme
20g Celery
1.25g Sea salt
1.25g Black pepper

1. Preheat the oven to 200 ˚C.

2. To poach chicken begins to turn white, first of all, celery, add mushrooms and thyme stirfry the oil in a pot until mushroom soften, remove chicken and mushrooms in a bowl.

3. In a Pot, boil chicken stock with butter and flour mixture then add cream stirring constantly until it has formed a thick smooth paste (this is called a roux).

4. Creamy sauce(this is called a roux) pour down into bowl, mix together and seasoning with salt.

Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux).

Pastry ---------------------

250g Strong flour
2g Salt
140g Butter
50g Egg(1)
70g Water

1. Place the flour, butter and salt into a large clean bowl.

2. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.

3. Add the water and egg to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.

4. Wrap the dough in clingfilm / plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.

5. dough divide to 2 part and roll . Brush butter on the tray.

Place round of pie frame on a oven, create the shape by pastry , then chicken roux into dough, cover another pastry, fork for moisture to escape.

6. Preheat oven 180 ˚C for 40 to1 hour bake.

Teaching chef Lee.

'Hospitality > Fat Duck' 카테고리의 다른 글

Mashed potato bacon & green beans (0)	2012/04/27
Hot cross buns (0)	2012/04/27
Chicken mushroom pie (0)	2012/04/26
Potatoes boulangere (0)	2012/04/26
Beef navarin (0)	2012/04/26
Bread roll (0)	2012/04/26

Potatoes boulangere

파란소파 — Thu, 26 Apr 2012 19:16:27 +0900

Ingredients

200g Potatoes
50g Onions
25g Butter
125g White chicken stock
5g Parsley
1 Seasoning

1. Slice potato and chopping onions, garlic, pepper and salt mix then put into small tin. Chicken stock pour down into potato tin and cover potato slice with brushed butter on top.

2. Preheat oven 220 ˚C, oven for 1 hour.

Teaching chef Lee.

'Hospitality > Fat Duck' 카테고리의 다른 글

Hot cross buns (0)	2012/04/27
Chicken mushroom pie (0)	2012/04/26
Potatoes boulangere (0)	2012/04/26
Beef navarin (0)	2012/04/26
Bread roll (0)	2012/04/26
Potato mash (0)	2012/04/26