by MJF | Sep 5, 2024 | Bay Leaf, Hot Sauces, Oregano, Parsley, Sauces, Spices & Herbs, Thyme, World Cuisines
Bolognaise Sauce A meat sauce for pasta or to use as a foundation for other dishes. Cutting BoardCooks KnifeDutch OvenWooden Spoon 6 oz Olive Oil6 oz Butter2 Lb. Minced Lean Beef (Veal and Pork can also be used.)1 each Onion (finely chopped)2 Cloves Garlic...
by bilalk | Aug 20, 2024 | Cold Sauces, Dips & Dressings
Dipping Sauce Perfect for dumplings and spring rolls. Non-corrosive mixing bowl.Whisk ¼ Cup Soy Sauce3 Tablespoons Rice Wine Vinegar1 tsp. Sugar½ tsp. Fish Sauce½ each Chili (finely chopped)1 Tbsp. Coriander (chopped) Mix all ingredients well. Dips, Dressings, Sauces,...
by MJF | May 11, 2024 | Hot Sauces
Veloute Sauce A thickened savoury sauce – One of the foundation sauces 2½ oz Butter2¾ oz Flour2 Pints Stock (fish, chicken or veal, according to use)Salt & PepperNutmeg Melt the butter and add the flour.Cook gently without colouring for a few minutes until...
by MJF | Apr 2, 2024 | Cold Sauces
Salsa Cruda The basic Mexican salsa with spiced raw tomatoes. Perfect as a quick snack with warm tortilla chips. 3 each Tomatoes (Ripe, 1/4″ dice)1/2 each Red Onion (1/4″ dice)1 each Lime (Cut in half)1/4 each Jalapeno Chili Pepper (Finely chopped)1 Tbspns...
by MJF | Jul 21, 2020 | Basic Preparations, Bay Leaf, Hot Sauces, Parsley, Peppercorns, Sauces, Spices & Herbs, Tarragon, Thyme
Fish Stock Fish Stock – A foundation of French cuisine Cutting BoardCooks KnifeLarge PotWooden SpoonFine StrainerLadle 2 oz Butter4 Lb Fish Bones1/3 pint Dry White Wine (optional)½ each Lemon (juice only)1 each Onion (roughly chopped)2 each Stalks Celery...
by MJF | Jul 21, 2020 | Hot Sauces, Sauces
White Veal Stock A basic stock – One of the foundations of French cuisine 2½ Lb Veal Bones4 oz Bacon Rind8 oz Carrot (roughly chopped)8 oz Onion (roughly chopped)8 oz Leeks (roughly chopped)8 oz Celery (roughly chopped)1 Gallon Water1 sprig Parsley1 small sprig...
