by MJF | Sep 5, 2024 | Bay Leaf, Hot Sauces, International Cuisines, Oregano, Parsley, Sauces, Spices & Herbs, Thyme
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 15, 2024 | Coriander Seeds, French, International Cuisines, Main Courses, Poultry Main Courses
Breast of Chicken with a Lemon Cream Sauce Aromatic and citrusy Saute Pan 4 each Chicken Breasts ((6oz each))1½ oz Butter2 oz Shallots (2 each) (finely chopped)½ Cup White Wine1 each Bay Leaf½ tablespoon Coriander Seeds½ each Sprig Thyme¼ teaspoon Peppercorns1...
by bilalk | Aug 15, 2024 | Bay Leaf, Coriander Seeds, Cumin, English, Mustard Seeds, Pickles and Preserves, Side Dishes, Spices & Herbs
Pickled Red Onion A zesty pickle with mustard seed, coriander, cumin and bay, to brighten up a braised meat dish. Cutting BoardCooks KnifePot with LidWooden Spoon 2 each Large Red Onions½ Cup Cider Vinegar1 tsp Black Mustard Seeds1 Pinch Ground Cloves¼ tsp...
by bilalk | Aug 3, 2024 | Baking, Bread, International Cuisines, Italian, Pastry, Rosemary, Spices & Herbs
Focaccia Flavourful Olive Bread with Garlic and Rosemary 3 Cups Bread Flour1½ tsps. Salt1 Cup Water (warm)2 tsps. Sugar2 tsps. Active Dry Yeast1/3 Cup Olive Oil12 each Black Olives2 each Sprigs Rosemary2 Tbsps. Olive Oil2 Cloves Garlic (finely chopped) Measure...
by MJF | May 13, 2024 | Appetisers, Bay Leaf, French, Hot Appetisers, International Cuisines, Main Courses, Parsley, Peppercorns, Seafood Main Courses, Spices & Herbs
Mussels Mariniere Mussels Poached with White Wine and Cream Cutting BoardCooks KnifePot with a lid 32 each Mussels (cleaned.)8 oz. White Wine4 oz. Water1 each Shallot (chopped)1 each Bay Leaf1 sprig Parsley (chopped.)6 each Black Peppercorns1 each Clove (whole)1 dash...
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...
