Basic Curry Sauce    |  Beurre au cerfeuil  |  Beurre au citron  |  Beurre au citronelle  | Beurre Blanc  |  BRANDAD  | Mustard sauce for fish    |  Parsley and Garlic Sauce  | SAFFRON SAUCE  | Sauce Nero   |  Smoked Haddock topped with Poached Egg and Tomato Concasse  |  SPICY VEGETABLE SAUCE  | TOMATO COULIS  |  Tomato Sauce  |  

BASIC CURRY SAUCE

For 10 cvts

2 large onions peeled and finley chopped

6 Cloves of garlic peeled and finley chopped

1 chilly finley chopped

2 apples chopped

1 banana

150 pineapple

½ mango peeled and chopped

1 tablespoon of tomato puree

1 table spoon of tumeric

4 tablespoons curry powder

2 tablespoons mango chutney

3/4 lt. Strong chicken stock

½ cinamon stick

butter ,oil, salt and pepper

Method

Sweat the onions in half butter half oil till soft and translucent

Add the garlic and the chillys and sweat for a further 2 min.

Add the curry powder ,tumeric and sweat for 5 min.

Add the tomato puree,all the fruits and the chicken stock , simmer for 20 min.

Liquidize and pass through a sieve 

For the a la carte lobster dish

Add 50ml of reduced cream to 200ml of curry sauce and add 50 gr. Of smelt eggs and finish of the sauce with a little hollandaise and whipped cream

BRANDAD

100g Salt Cod

200ml Milk

600g Maris Piper

Garlic cloves, peeled

300ml Olive Oil

100ml Cream

Black Pepper

Method

Soak the Salt Cod in half Milk, half Water for 3 hours, repeat this 3 times and drain well.

Peel the Potatoes and cut in to even pieces.

Cover with cold water and add the Garlic and Salt Cod and simmer until they are very soft.

Drain and pass through a fine moulis.

Add the warm Oil and warm Cream and season.

Beurre Blanc

10g / ¼ oz Shallot, chopped

6 White peppercorns, crushed

25ml / 1 fl oz White wine vinegar

200ml / 7 fl oz Dry white wine

25ml / 1 fl oz Double cream

150g / 5 oz Unsalted butter, chilled and diced

1 Star Anis

Cayenne

Salt

Method

Place the shallot, peppercorns, star anis, vinegar and white wine in a saucepan and reduce by half.  Add the cream and reduce until the mixture thickens.  Remove from the heat and work in the butter.  Season with cayenne and salt and pass through a fine sieve.  Keep warm in a bain-marie.

Beurre au cerfeuil

Use herb vinegar instead of white wine vinegar.  Add a few chervil stalks to the reduction.  Add a sprinkling of chopped chervil to the finished sauce.

Beurre au citron

Halve the amount of vinegar and make up to 25ml / 1 fl oz with lemon juice.

Beurre au citronelle

Halve the amount of vinegar and make up to 25ml / 1 fl oz with fresh lime juice.

Mustard sauce for fish  

1 leek washed and into small pieces

3 carottes peeled and cut into small pieces

10 button mushrooms cut into smalll pieces

200 ml of chicken jus

200 g unsalted butter

little  double cream 4 table spoons of vege. brunoise

1 tea spoon dijon mustarrd

1 teaspoon grain mustard

salt and pepper

Method

sweat the leek,carottes and mushrooms in oil

add the chickenjus and reduce by half and add a little cream

pass through a fine siev

add the brunoise of vege and work in the butter

stir in the 2 mustards and season with salt and pepper

(make the brunoise in bulk and freez them on  a flat tray and then put them into plastic bags and use them straight from frozen)

cook the red cabbage as per normal recipe but instead of red wine only add the same amount of crème de cassis also cut the red cabbage very finly and make sure you remove all the stalk

Parsley and Garlic Sauce

Ingredients

2 dl Chicken stock

2 dl Double cream

2 head Garlic, peeled

60g Fresh Flat Parsley, blanched for 30 seconds and refreshed on ice

Method

Place the garlic and chicken stock in a pan and simmer until the garlic is soft

Add the cream and reduce to a sauce consistency

Add the blanched parsley and liquidiz

SAFFRON SAUCE

2\ lt white wine

Pinch saffron

1 star anise

1 shallot finely chopped

1/4 lt fish stock

1/4 lt double cream

Method

Reduce the wine, shallot, start anise and saffron in a pan by two-third.

Add cream and fish stock. Reduce until thickened slightly.  Season and liquidize.

Sauce Nero

100g shallot

100g fennel

100ml w wine

50ml noilly pratt

1 star anis

10ml squid ink

150ml chicken stock

150g butter

sweat shallot&fennel

add alcohol reduce to glaze

add star anis  & squid ink

add chicken stock &reduce

pass mount with buttet.

SPICY VEGETABLE SAUCE

(sauce epice)

400 ml

1 onion

1 red sweet pepper

25 g unsalted butter

1 2 tbsp vegetable oil

1 small apple

2 tsp curry powder

a pinch of saffron (optional)

350 ml chicken essence or vegetable essence

salt and freshly ground black pepper

3 tbsp double cream or creme fraiche

Method

Peel and finely chop the onion.  Remove the core and seeds from the red pepper, then finely chop the flesh.

Heat the butter and oil in a saucepan over low heat and cook the onion until soft and translucent, stirring often.  Stir in the red pepper, then cover ad cook gently for 10 minutes.

Peel, core and slice the apple.  Add to the pan with the curry powder and saffron and stir well.  Cook, covered, for a further 5 minutes.

Add 300 ml of the chicken and vegetable essence and bring to the boil.  Simmer, covered, for 20 minutes.

Puree the sauce in a blender or food processor, then pass it through a fine sieve into a clean saucepan, pressing down on the vegetables in the sieve to extract maximum liquid and flavour.  Stir in the remaining essence, and season with salt and pepper.

Reheat and stir in the cream before serving.

Tomato Sauce

25g Tomato Paste

100g Onion

50g Garlic

1 large tin of Tuna

1lt Mayo

100ml Lemon Juice

50g Washed Capers

50ml White Wine

Method

Cook Onion and Garlic until soft and translucent.

Add Tomato Paste and cook out.

Add White Wine and cook out

Drain Tuna and allow mix to cool

Put in mix & puree

Add Mayo, Lemon Juice and Capers

Thin Down with warm water.

TOMATO COULIS

40 g onion, finely chopped

1 clove of garlic, chopped

65 g unsalted butter

400 g plum tomatoes quartered

40 g tomato purée

6 basil leaves with stalk

100 ml vegetable stock

salt and freshly milled pepper

Method

Sweat the onion and garlic in 20 g of the butter until transparent.  Add the tomatoes and tomato purée with the basil stalks and vegetable stock and simmer gently for about 20 minutes until the tomatoes are thoroughly cooked.  Pass through a fine sieve.  Return to the heat and reduce to the desired consistency.  Season to taste, add the chopped bail leaves and stir in the remaining butter.

Smoked Haddock topped with Poached Egg and Tomato Concasse

75g Haddock

1 Leek

Cream

30z cooked concasse

1tbsp Basil Oil

1tbsp balsamic vinegar

1 Poached egg

Method

Put cooked Haddock, Leek and Cream in to a ring and place poached egg on top with Basil Hollandaise and Tomato Concasse around the outside. Then Basil Oil and Balsamic Vinegar around the concasse.