BEEF BROTH WITH WILD MUSHROOM (serves 20)

6 lts beef stock

6 lts chicken stock

4 2 kg beef clarification

30 egg whites

200 tomato puree

800 g mixed mirepoix

Pepper corns

Garlic

1 Beef skin

1 kg dried wild mushrooms

Method

Add the beef meat, egg whites, mirepoix, tomato puree and season.

Then add beef and chicken stock and bnch beef skin.

Bring to the boil, skuwing frequently and ?  2-3 hours.

Pass through muslin.

Infuse consomme with wild mushrooms tied in muslin.

Garnish with lardon made up of chicken mousse and chopped wild mushrooms.

Wild Mushroom Consomme with Chilli Cheese Straws

Ingredients

2 lts Strong Chicken Stock

20g dried Morille mushrooms

60g Wild mushroom trimmings

100g Chicken leg meat, minced

1 Egg white

40g Vegetables (leek, carrots, celery) diced

1 Bouquet garnis

100g Pasta, half white, half green

1 Egg

120g Chicken mousse

10g Chopped Herbs

60g Wild Mushrooms in julienne (charterelles, cepes, morille)

4 Bundles of Chilli Cheese straws

Salt and pepper

Method

Mix cold chicken stock with egg whites, vegetables, bouquet garni, mushroom trimmings, chicken meat, salt and pepper

Bring slowly to the boil, stir frequently

Simmer for approximately 12 hours then pass through a muslin and adjust seasoning

Mix in a third of the wild mushrooms, herbs and chicken farce

Roll out white pasta, brush with egg wash and cut in half

Place 12 heaps of chicken mousse on pasta

Lay over second half and press around chicken mousse

Cut with ravioli cutter

Repeat with the green pasta

Poach slowly in chicken stock

Heat wild mushroom consomme, garnish with raviolis and wild mushrooms

Serve with the chilli cheese straws on the side

AUBERGINE POTAGE

6 cvts

3 large aubergine

olive oil

2 red pepper

2 green chilli

1 onion

2 garlic gloves

2 lt chicken stock

Worcestershire sauce

1 bunch basil

cumin

salt and pepper

Garnish: Coriander croutons

18 croutons

25g pesto

10g chopped coriander

10g Parmesan

Method

Peel and cut the aubergines.  Sprinkle the aubergines wit olive oil, salt and pepper.

Heat a pan very hot and sweat the aubergines.  Sweat the chopped onions and garlic in ad different pan until they are soft.

Mix all together (onion, garlic, aubergines) and cook for 5 minutes.  Add cumin and 2 green chilli, basil, 2 red pepper, Worcestershire sauce, salt and pepper.

Cook for 1 hour with chicken stock.

Liquidize until smooth and pass through a sieve.

Garnish

Mix coriander and pesto.  Spread on crouton and glaze with Parmesan under salamander.

CAPPUCCINO OF RED BEANS WITH TRUFFLES

6 cvts

800 ml chicken stock or vegetable nage

250 g small red dried kidney beans soaked overnight

1 small onion, peeled

1 carrot, peeled

1 fresh bouquet garni

50 g butter

½ tsp truffle oil

150 ml double cream

a fine slices of fresh truffles (optional)

Sea salt and freshly ground black pepper

Method

Have ready the chicken stock or vegetable nage.  Drain the soaked beans and transfer them to a large saucepan.  Cover by about 5 cm with lightly salted cold water.  Add the onion, carrot and bouquet garni, then bring o the boil.

Boil for 10 minutes then lower the heat to a simmer and cook for a further 25-30 minutes or until the beans are just soft.

Using a slotted spoon, remove about 100g of the beans and reserve for the garnish.  Continue cooking the remainder a further 10 minutes or until they are very soft.

Drain, discard the  onion, carrot and bouquet garni and blend the beans to a fine puree in a food processor or liquidizer.  For absolute perfection rub the puree through a sieve with the back of a ladle, but this is not vital. 

Clean out the saucepan and add either the chicken stock or the vegetable nage.  Boil for 5 minutes to reduce the liquid.

Using a hand-held electric multi-blender, mix the reduced stock into the bean puree until it is smooth, then whisk in the cream and the remaining truffle oil.

Divide the reserved bans and mushrooms between warmed soup plates or cappuccino cups.  Check the seasoning of the soup, then reheat to boiling point.  Using the blender, whisk in the ice-cold butter and froth up the soup.

Distribute the soup over the beans, frothing it up as you work to prevent it losing its airy appearance.  Garnish with the fine slices of fresh truffle if using and serve instantly.

Cream of Crab with Crab Croutons

(Serves 5 covers)

Ingredients

2 kg Lobster shells

1 dl Armagnac

2 dl Brandy

2 lt Chicken stock

1 dl White wine

2 bunches Tarragon

400g Mirepoix

1 Clove of Garlic

Sprig of Thyme

1 lb Fresh tomatoes

30g Tomato puree

A few Parsley sprigs

1 dl Double cream

1 dl Oil

100g White Crab meat

100g Brown Crab meat

2 slices of Toast

Method

Heat the oil and roast the lobster shells for about 10 minutes with garlic

Add mirepoix and roast for a further 5 minutes and add the tomato puree

Flambe with armagnac and brandy and add fresh tomatoes

Deglaze with white wine and chicken stock

Add rest of ingredients and simmer for 30 minutes, stirring continuously

Pass through a muslin

Bring to the boil, thicken slightly and beurre marie and adjust seasoning

Serve hot with crab croutons and a very little cream

Consommé Lady Curzon

Simmer calves feet in a white court bouillon for 1 11/2 hours remove the feet when cooked and fine pass the liquor ,this is the base for the soup- retain the feet

While the feet are cooking make a brown stock by adding stock to slices of salt leg pork,veal knuckle and a half roasted chicken add the calves feet juices and simmer for two hours

Strain and thicken with a little fecule slaked with a little cold stock ,then add an aromatic infusion of basil,spring onion ,thyme, bayleaf & port/Madeira

Pass the soup add small dice of the picked meat from the calves foot

Semi whip a little cream and add some curry powder ,egg yolk & salt

Spoon the cream on top of the finished soup and glaze under a salamander

Serve with cheese straws

Ingredients 4 px

2 calves feet

1 onion

1 leek

½ head celery

1  large carrot

100g – salt pork

1 veal knuckle

½ whole chicken

10 g fecule

50ml port/Madeira

1 bayleaf

10 g thyme

10g basil

5g cloves

25g spring onion

100ml  double cream

10 g  curry powder

 1 egg yolk

LOBSTER BISQUE

5 cvts

1 kg lobster shells

1 dl Armagnac

½ dl Brandy

3 dl chicken stock

1 dl white wine

2 bunch tarragon

water (lobster fond)

mirepoix

1 clove of garlic

sprig of thyme

1 lb fresh tomatoes

30 g tomato puree

a few parsley sprigs

1 dl  double cream

1 dl oil

Salt and peppercorns

Method

Heat the oil roast the lobster shells for about 10 minutes with garlic.

Add mirepoix and roast for a further 5 minutes and add tomato paste.

Flambe with Armagnac and brandy and add fresh tomatoes.

Deglaze wit white wine, chicken stock and lobster fond.

Add rest of  ingredients and simmer for 30 minutes (stir continuously)

Pass through a muslin

Bring to the boil and adjust seasoning.

VEGETABLE ESSENCE

(Vegetable Nage)

1 litre

1 small fennel bulb

2 celery stalks

2 onions

2 carrots

225 g celeriac

2 leeks, white and pale green parts only

1 large garlic clove

2 tbsp vegetable oil

2 star anise

1/4 tsp black peppercorns

2 tsp coriander seeds

1 small bay leaf

salt

Juice of 2 lime

200 ml dry white wine

Method

Trim and finely chop the fennel and celery.  Peel and finely chop the onions, carrots and celeriac.  Trim the leeks, cut lengthwise in half and wash well, then slice finely.  Peel and slice the garlic.

Heat the oil in a large saucepan or stockpot over low heat and cook the onions until soft and translucent, stirring often.  Add the remaining prepared vegetables and 150 ml water.  Mix well, then cover and cook gently for about 30 minutes, stirring occasionally.  If necessary, add a little more water to prevent the vegetables sticking.

Meanwhile, coarsely crush the star anise, peppercorns and coriander seeds with the base of a heavy pan.

Add the crushed spices to the vegetables together with the bay leaf and a little salt.  Pour in 1.35 litres water and bring to the boil.  Simmer for about 20 minutes.

Stir in the lime juice and wine.  Remove the pan from the heat, cover and set aside in a cool place to infuse for 12 hours.

Strain the essence through a fine sieve.  It can be kept in the refrigerator for a day, or frozen.

FISH SOUP

Olive oil

5 kg rock fish

0.5 kg langoustine head

1.5 kg mirepoix

5 garlic cloves

3 bay leaves

thyme

3 cloves

0.5 kg fennels trimmings

1 kg tomato trimmings

chilli powder or cayenne

4 pieces anis

saffran

0.100 kg tomato paste

0.20 lt Brandy

0.20 lt Pernod

1 kg fish trimmings

Salt & pepper

0.8 dry white wine

2 lt chicken or fish stock

Method

Cut the rock fish in small pieces.

Cook mirepoix, garlic, bay leaves, thyme, fennel trimmings in hot olive oil.

Add the rock fish, langoustine heads, tomato trimmings, chilli powder, anis, saffron, tomato paste, salt and pepper.

Deglaze with Brandy, Pernod, dry white wine.  Bring to boil.

Add chicken stock.  Cook for 30 minutes.

Liquidize.

Add fish trimmings and liquidize.  Pass. 

Season and taste.

SEAFOOD BROTH WITH SAFFRON AND GOOSE LIVER CROUTONS

Make seafood broth as recipe

Heat or stove and cook fish garnish in lines.

1 scallop (in half)

1 langoustine

1 piece of salmon

2 pieces mussel

2 pieces cockles

1 piece of white fish

Making sure they are cooked in order.  Salmon and white fish in for 30 seconds, add scallop, langoustine and cooked shellfish further 30-60 seconds.

Garnish

Julienne of vegetables for soup - hot fish

Cooked vermicelli

Sun dried tomatoes

Pot of almond rouille

Croutons

Pipe some soft foie gras onto 5 croutons.

Sprinkle with Parmesan and glaze under grill.

Chicken and Coconut Soup

Ingredients

1 Onion, finely chopped

1 Galgant, cut into dice

1\4 tsp Red curry paste

2 lt Chicken stock

1 stick Lemon grass, cut into strips

60g Coriander root

30g Shitake Mushrooms, thick strips

1 lt Coconut Milk

Kaffir Lime-leaf, cut into julienne

Shallots, sliced

Lime Juice

Coriander, picked and chopped

Nan Plat (Thai Fish Sauce)

Method

Sweat the onions and galgant in the red curry paste, add the chicken stock

and lemon grass and coriander root, simmer for 40 minutes and pass

Shitake to the broth and simmer for 1 minute

Add the lime juice, Nan plat, coconut milk, place in a large cup and garnish

with shallots, coriander, kaffir lime leaf and add the rice

ELIXIR DE TOMATOES

300g vegetables (carrots, leek, onions and celery)

3 kg lean beef trimmings, minced

2 kg plum tomatoes, quartered

200g mushrooms

400g tomato puree

16 egg whites

1 bay leaf

1 sprig of thyme

10 lt strong beef stock

½ beef shin

Chives, chopped for garish

Salt and peppermill

Method

Mix together the vegetables, minced beef, bayleaf, thyme plum tomatoes, tomato puree and mushrooms.

Bind everything together with the egg whites, herbs and season (ensuring that everything is mixed well).

Add the cold beef stock and chicken tock and ½ shin of beef and lace o the stoves.

Heat gradually and keep stirring the mixture until all the egg whites are cooked and raft is formed.

Cook for 2 hours, reduce by 2 litres.

When clarified, pass through a double muslin.

Garnish with a fine jullienne of cooked chicken