by MJF | Mar 28, 2025 | Fish Main Course, French, International Cuisines, Main Courses, Parsley
Fillet of Sole Meunière A classic French fish preparation —lightly pan-fried in butter with a bright lemon-parsley sauce. Elegant, simple, and packed with flavour! Cutting Board & KnifeBowlFrying Pan 4 each Fillets of Sole (150g / 5 Oz Each)60 g ½ Cup...
by MJF | Mar 28, 2025 | Basil, Fish Main Course, International Cuisines, Main Courses, Mediterranean, Oregano, Parsley, Spices & Herbs, Thyme
Salmon en Papillote with Cherry Tomatoes, Olives, and Feta Showcasing the vibrant flavours of the Mediterranean. Salmon fillets are paired with juicy cherry tomatoes, briny Kalamata olives, creamy feta, and fragrant oregano, then wrapped in parchment to lock in...
by MJF | Mar 28, 2025 | American, Bay Leaf, Beef Main Courses, Caraway Seeds, Coriander Seeds, International Cuisines, Irish, Main Courses, Mustard Seeds, Parsley, Spices & Herbs, St Patricks Day, Thyme
Corned Beef and Cabbage with Root Vegetables A classic dish deeply rooted in Irish-American culinary tradition. The beef is slowly poached with aromatic spices and vegetables resulting in a very flavourful dish. Cutting BoardCooks KnifeLarge Pot with a Lid 1.5–2 Kg...
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 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...
