class 8/10/2007
October 7th 2007 13:30
Monday
Before class arrives check cool rooms
1. introduction. Role marking (@830 follow up any missing students by phone), Admin including updating of all contact details.
2. out line the day tasks. (room for input)
3. run through and demo cleaning and breaking down of the following cuts of meat into steaks (various) and dice
topside 1 per student ( some for dice for the Goulash/stroganoff and skewers, also prepare 2 for Braised Piéce De Beouf
beef rump 1 per student into 5x150g for crumbing, remainder into rump steak (200gm)
beef tenderloin 1 per student portioned into chateaubriand for separate sale?and fillet steaks
Reserve all off cuts for force meat for ravioli or pate
Also start beef stock with off cuts get bones if possible-needed for braising recipes
4. each student to start 1 puff pastry recipe (for use Tuesday)
5. then the following in any order
crumbed rump schnitzel various crumb
Duxelles for beef Wellington on Tuesday
vegetable and topside skewer (Mediterranean style)marinate meat
onion marmalade
goulash
beef jus
other sauces consisting of veloutes and modified sauces with a jus base and pureed sauces
filet mignon
potato gallette
Duxelles
2 tablespoons olive oil (about 30 ml?) or other tasty, buttery oil
1/2 a small onion, minced very finely
3 shallots, minced very finely
1 pound mushrooms or mushroom stems, minced very finely (just shy of half a kg)
1/2 cup flat-leaf (Italian) parsley, very finely minced (125 ml)
1/2 teaspoon salt (2 ml)
1/4 teaspoon freshly ground pepper (1 ml)
optional: 1/2 cup walnut pieces (125 ml)
Directions:
1. Prepare the onions and shallots. Clean mushrooms, and then dry them as thoroughly as possible (I squeezed them in a clean kitchen towel). Mince mushrooms and set aside separately. Note: any kind of mushrooms will do nicely-- I used a mix of button mushrooms and crimini (baby bella).
2. Grab your saucepan and put in oil (as a lacto-veg, I used organic butter, but there is absolutely no reason not to use a flavorful oil in its place). Cook onions and shallots over medium-low heat until soft, sweet, translucent, and barely turning golden. DO NOT ALLOW TO BROWN at all, since it will ruin the flavor of the sauce (even if you find browned onions delicious elsewhere). This will take roughly 10 minutes.
3. Add mushroom mince and stir throughout. Continue to cook the mixture down over a medium heat, stirring every minute or so. Liquid will rise to the top while this mixture cooks; you want to cook and stir this until it ceases rising to the top. It will thicken into a lovely paste and the flavor will deepen.
4. Stir in salt, pepper, and parsley, and allow to cool. You may add walnuts at this point if desired, or even blitz them in the food processor with the dry mushrooms earlier in the recipe.
5. Enjoy small amounts of this extremely rich, slightly chunky paste as a flavoring agent in soups, stews, sauces, etc. It is DELICIOUS smeared thinly on wholegrain toast. Store leftovers airtight in refrigerator or freezer.
Rough puff pastry
540gm-chilled butter in small dice
450gm hard flour
300ml-iced water
1tsp lemon juice
Pinch salt
Combine flour and salt in bowl.
Add the dice butter then the water (a little at a time)
Braised Beef Goulash With Paprika
Ingredients
· 1.15kg good braising steak (chuck steak), trimmed and cut into 4cm squares
· 1 tablespoon sweet paprika
· 1 tablespoon hot paprika
· 2 tablespoons oil
· 3 large onions
· 2 garlic cloves
· 2 tablespoons plain flour
· 3 bay leaves
· 1 x 400g tin chopped tomatoes
· 1 x 230g tin chopped tomatoes
· 2 medium red peppers
· salt and freshly milled black pepper
Directions
Heat the oil and fry the beef until dark brown. Brown the onions then stir in the garlic and return the meat to the casserole. Sprinkle in the flour and paprika and stir into the juices. Add the bay leaves and tinned tomatoes, season well with salt and pepper. Let it come slowly up to a simmering point. Cover the casserole and cook very slowly in the oven for 2 hours
Meanwhile, prepare the peppers by halving them, removing seeds and cutting into strips about 2 x 5 cm. After the 2 hours, stir the peppers into the goulash, replace the lid and cook for a further 30 minutes.
Just before serving, take out the casserole and let it stand for 5 minutes. Then stir in the soured cream to give a marbled effect.
Finally, sprinkle over a little more sweet paprika and serve with potatoes and buttered green cabbage.
Ingredients
· 3 tbsp duck fat, melted
· 1.5kg fillet of beef, in one piece
· 12 small potatoes, peeled
· 2 slices Foie gras, cooked
· 2 slices crusty bread
· 8 young carrots, ends trimmed
· 3 courgettes, thickly sliced
For the sauce:
60g Butter
· 1 onion, finely chopped
· 1 tbsp tomato purée
· 1 tbsp Balsamic vinegar
· 2 tbsp Red wine
· 2 tbsp Armagnac
Method1. Set the oven to 220°C/gas 7. Heat the duck fat in a large frying pan over a high heat and fry the beef for 1-2 minutes on all sides to seal and brown. Transfer to a roasting pan and cook for 30 minutes per kilo for medium rare.
2. Gently fry the potatoes in the duck fat for 3-4 minutes and then scatter them around the beef in the roasting pan to cook with the beef, reserving the duck fat.
3. Cook the carrots and courgettes in plenty of boiling salted water.
4. In the same frying pan as you used to fry the potatoes, gently fry the slices of foie gras for 2-3 minutes, until golden. Remove and fry the bread. Place the foie gras on the bread.
5. To make the sauce, melt half the butter in a separate frying pan and gently fry the onions over a medium heat until softened. Stir in the tomato puree. Add the balsamic vinegar and the red wine, stirring well to incorporate any sticky bits from the sides of the pan.
6. Stir in the Armagnac and bubble the mixture for 2-3 minutes to reduce it. Stir in the remaining butter. Serve immediately with the roast beef and all the accompaniments.
Before class arrives check cool rooms
1. introduction. Role marking (@830 follow up any missing students by phone), Admin including updating of all contact details.
2. out line the day tasks. (room for input)
3. run through and demo cleaning and breaking down of the following cuts of meat into steaks (various) and dice
topside 1 per student ( some for dice for the Goulash/stroganoff and skewers, also prepare 2 for Braised Piéce De Beouf
beef rump 1 per student into 5x150g for crumbing, remainder into rump steak (200gm)
beef tenderloin 1 per student portioned into chateaubriand for separate sale?and fillet steaks
Also start beef stock with off cuts get bones if possible-needed for braising recipes
4. each student to start 1 puff pastry recipe (for use Tuesday)
5. then the following in any order
crumbed rump schnitzel various crumb
Duxelles for beef Wellington on Tuesday
vegetable and topside skewer (Mediterranean style)marinate meat
onion marmalade
goulash
beef jus
other sauces consisting of veloutes and modified sauces with a jus base and pureed sauces
filet mignon
potato gallette
Duxelles
2 tablespoons olive oil (about 30 ml?) or other tasty, buttery oil
1/2 a small onion, minced very finely
3 shallots, minced very finely
1 pound mushrooms or mushroom stems, minced very finely (just shy of half a kg)
1/2 cup flat-leaf (Italian) parsley, very finely minced (125 ml)
1/2 teaspoon salt (2 ml)
1/4 teaspoon freshly ground pepper (1 ml)
optional: 1/2 cup walnut pieces (125 ml)
Directions:
1. Prepare the onions and shallots. Clean mushrooms, and then dry them as thoroughly as possible (I squeezed them in a clean kitchen towel). Mince mushrooms and set aside separately. Note: any kind of mushrooms will do nicely-- I used a mix of button mushrooms and crimini (baby bella).
2. Grab your saucepan and put in oil (as a lacto-veg, I used organic butter, but there is absolutely no reason not to use a flavorful oil in its place). Cook onions and shallots over medium-low heat until soft, sweet, translucent, and barely turning golden. DO NOT ALLOW TO BROWN at all, since it will ruin the flavor of the sauce (even if you find browned onions delicious elsewhere). This will take roughly 10 minutes.
3. Add mushroom mince and stir throughout. Continue to cook the mixture down over a medium heat, stirring every minute or so. Liquid will rise to the top while this mixture cooks; you want to cook and stir this until it ceases rising to the top. It will thicken into a lovely paste and the flavor will deepen.
4. Stir in salt, pepper, and parsley, and allow to cool. You may add walnuts at this point if desired, or even blitz them in the food processor with the dry mushrooms earlier in the recipe.
5. Enjoy small amounts of this extremely rich, slightly chunky paste as a flavoring agent in soups, stews, sauces, etc. It is DELICIOUS smeared thinly on wholegrain toast. Store leftovers airtight in refrigerator or freezer.
Rough puff pastry
540gm-chilled butter in small dice
450gm hard flour
300ml-iced water
1tsp lemon juice
Pinch salt
Combine flour and salt in bowl.
Add the dice butter then the water (a little at a time)
Braised Beef Goulash With Paprika
Ingredients
· 1.15kg good braising steak (chuck steak), trimmed and cut into 4cm squares
· 1 tablespoon sweet paprika
· 1 tablespoon hot paprika
· 2 tablespoons oil
· 3 large onions
· 2 garlic cloves
· 2 tablespoons plain flour
· 3 bay leaves
· 1 x 400g tin chopped tomatoes
· 1 x 230g tin chopped tomatoes
· 2 medium red peppers
· salt and freshly milled black pepper
Directions
Heat the oil and fry the beef until dark brown. Brown the onions then stir in the garlic and return the meat to the casserole. Sprinkle in the flour and paprika and stir into the juices. Add the bay leaves and tinned tomatoes, season well with salt and pepper. Let it come slowly up to a simmering point. Cover the casserole and cook very slowly in the oven for 2 hours
Meanwhile, prepare the peppers by halving them, removing seeds and cutting into strips about 2 x 5 cm. After the 2 hours, stir the peppers into the goulash, replace the lid and cook for a further 30 minutes.
Just before serving, take out the casserole and let it stand for 5 minutes. Then stir in the soured cream to give a marbled effect.
Finally, sprinkle over a little more sweet paprika and serve with potatoes and buttered green cabbage.
Ingredients
· 3 tbsp duck fat, melted
· 1.5kg fillet of beef, in one piece
· 12 small potatoes, peeled
· 2 slices Foie gras, cooked
· 2 slices crusty bread
· 8 young carrots, ends trimmed
· 3 courgettes, thickly sliced
For the sauce:
60g Butter
· 1 onion, finely chopped
· 1 tbsp tomato purée
· 1 tbsp Balsamic vinegar
· 2 tbsp Red wine
· 2 tbsp Armagnac
Method1. Set the oven to 220°C/gas 7. Heat the duck fat in a large frying pan over a high heat and fry the beef for 1-2 minutes on all sides to seal and brown. Transfer to a roasting pan and cook for 30 minutes per kilo for medium rare.
2. Gently fry the potatoes in the duck fat for 3-4 minutes and then scatter them around the beef in the roasting pan to cook with the beef, reserving the duck fat.
3. Cook the carrots and courgettes in plenty of boiling salted water.
4. In the same frying pan as you used to fry the potatoes, gently fry the slices of foie gras for 2-3 minutes, until golden. Remove and fry the bread. Place the foie gras on the bread.
5. To make the sauce, melt half the butter in a separate frying pan and gently fry the onions over a medium heat until softened. Stir in the tomato puree. Add the balsamic vinegar and the red wine, stirring well to incorporate any sticky bits from the sides of the pan.
6. Stir in the Armagnac and bubble the mixture for 2-3 minutes to reduce it. Stir in the remaining butter. Serve immediately with the roast beef and all the accompaniments.
| 29 |
| Vote |
Subscribe to this blog
