| BARLAUCH SAUCE TO ACCOMPANY QUAILS   |  BEEF STOCK  |  Chicken jus  | CHICKEN STOCK   |  Chorizo Sauce  |  CUMBERLAND SAUCE  |  CUMBERLAND SAUCE  |  GAME SAUCE WITH SWEET AND SOUR PUMPKIN COMPOTE  | LENTIL RAGOUT  |  SAUCE BOLOGNESE  | SAUCE GRAND VENEUR   | TRUFFLE SAUCE   |  

BARLAUCH SAUCE TO ACCOMPANY QUAILS

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6 quail carcasses

2 tbsp oil

1 sliced shallot

1 carrot

30g celery

1 tbsp tomato puree

2dl dry white wine

2 lt water

¼ bay leaf

10 peppercorn

1 clove of garlic

1 small spring of thyme

150g double cream

100g crème fraiche

8-10 leaves of ‘Barlauch’

Method

Roast the quail carcasses.  Add the shallots, carrot and celery and roast all a little more.

Add tomato puree and cook some more.

Deglace with the white wine, then fill up with the water.

Add bay leaf, peppercorns, clove and thyme and simmer until reduced to 25%.

Pass through a fine strainer.

Add the cream and crème fraiche and reduce again by 50%.

Infuse the ‘Barlauch’ in the sauce for 5 minutes then mix all with a hand blender.

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BEEF STOCK

25 kg chopped beef bones

5 kg mirepoix (12 kg onion and 8 kg carrots)

2 kg tomato puree

150 g sage stalks and thyme

6 bay leaves

1 head garlic, chopped

3 lt red wine

20 crushed peppercorns

Method

Roast the bones to a dark golden brown colour (do not burn the bones, this will cause the stock to go bitter)

Put bones into stock pot, discard all fat.

Add mirepoix, garlic, herbs, peppercorns to the same pan and cook until golden brown.

Add the tomato puree and cook for 2-3 minutes.

Add wine in 3 stages, 1 litre at a time.  Each time reducing to a glaze.

Place mirepoix in stock pot with bones, cover with cold water and bring to the boil.

Skim regularly and simmer for 6-8 hours.

Pass and reduce by 1/3.

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Chicken jus

Chicken wings          5.5k

Mirepoix:

Carrots                       400g

Onoins                        700g

Leek                            400g

Thyme                         1 bunch

Bayleaf                         4

Garlic                           1 bulb

Tomato paste             100g

Chicken stock             5 litres

Veal stock                    5 litres

White wine                  350 mls

Roast chicken bones in oven at 180’c for about 1 hr until the bones start to colour

Sweat mirepoix very well add herbs and garlic continue to sweat add tomato paste

Cook out until it starts to change colour, deglaze with white wine, cook out until liquid has evaporated and a shine starts to appear. Reduce 3 times with chicken stock.

Add roasted bones add stock  gradually  skimming regularily  simmer for approx 1hr or until the correct consistency appears pass through mousline and finish.  

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CHICKEN STOCK

1 boiling fowl, dressed

500 g chicken bones (if available)

12 white peppercorns, crushed

1 spring of thyme

a few parsley stalks

2 bay leafs

100 g celery, chopped

100 g leek, chopped

50 g carrot, chopped

1 small onion, unpeeled and halved

salt and freshly milled pepper

Method

Choose a saucepan not much larger than the fowl.  Just cover the fowl and bones with about 1.5 lt cold water.  Bring to the boil slowly and skim off all the fat.

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Chorizo Sauce

(makes 25 portions)

Ingredients

200g Onions, chopped

25g Garlic, chopped

 1 Red Chilli, chopped

6 Chorizo Sausage, peeled and chopped

1 lt Cream

2 dl White wine

1 tbsp Tomato puree

2.5 dl Chicken stock

CUMBERLAND SAUCE

2 oranges

1 lemon

25 butter

sugar

100ml water

10g shallot

12 peppercorn crushed

400ml Port

50ml red wine vinegar

200ml chicken stock

200g redcurrant jelly

ground ginger

melted butter + sugar = caramelize

+ orange and lemon rinds and water = reduce

orange juice and lemon – saucepan shallots

Salt and pepper

Vegetable oil

Method

Heat a little oil in a heavy-based pan and sweat the onions gently until soft and translucent.  Add the garlic and sweat for a further minute.

Add the chilli and tomato purée and cook for 2 minutes.  Stir in the chopped chorizo and cook for 2 minutes.

Add the white wine and reduce completely.  Add the cream, bring to the boil and cook for 5 minutes.

Add chicken stock and reduce to correct consistency. Pass through a fine sieve  ( press hard) and  check the seasoning.

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GAME SAUCE WITH SWEET AND SOUR PUMPKIN COMPOTE

½ tsp orange spice

300g pumpkin diced

250ml white wine (dry)

100g sugar

3 cloves

1 stick cinnamon

50ml white wine vinegar

250ml roe deer jus

2dl Cassis

some cold butter, diced

Method

Lightly caramelize the sugar and wash out pan with the white wine vinegar.

Add wine, spices and the diced pumpkin and bring to boiling point, then adjust seasoning.

Flavour game jus with the Cassis and buzz in the right amount of diced butter.

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LENTIL RAGOUT

40 g cooked pry lentils

5 g brunoise carrot

5 g brunoise onion

5 g brunoise celery

1 clove garlic crushed

Salt & Pepper

Foie gras butter

2 dl Madeira sauce

Method

Sweat of vegetable brunoise and garlic.

Add in lentils, Madeira sauce, season and mount with foie gras butter.

Recipe Beef Mignon    Chef sauce  Date 070301

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SAUCE BOLOGNESE

Makes 30 potions

4 dl extra virgin olive oil

2 large onions, finely chopped

2 large carrots, finely chopped

½ celery, finely chopped

4 cloves garlic, finely chopped

1 bouquet garni (1 stick of rosemary, 4 sage leaves, 3 bay leaves)

800g beef meat, minced twice

300g pork meat, minced twice both on medium plate

Salt and pepper

600g tomato puree

1 ½ lt red wine

Strong chicken stock

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Method

Sweat the carrots, onions, celery and garlic.

Add the beef meat and pork meat and season with szlt and pepper.

Cook until the fat has separated from the meat.

Put the red wine in it and reduce by three-quarters.

Add the bouquet garni.

Add tomato puree and sweat for a further 5 minutes.

Ad the chicken stock, cover mixture and cook for about 5 ours.

When cooked, adjust seasoning.

You might have to add a little more chicken stock at the end.

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SAUCE GRAND VENEUR

40 g mirepoix

100 ml Port

100 ml Red wine

1 clove garlic

1 Bay leave

1 Thyme

12 cracked peppercorns

2 Juniper berries

300 ml veal jus

25 g butter

25 g red currant jelly

Seasoning

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TRUFFLE SAUCE

20 ml Madeira wine

20 ml Port wine

50 ml truffle juice

300 ml jus de veau

10 g chopped truffle

25 g unsalted butter

Seasoning

Method

Combine Madeira, Port and truffle juice in a pan and reduce by 90%.

Add in jus de veau.  Reduce to required consistency.

Pass through muslin.  Add the truffle and butter.

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