Recipe Book

Escallop of Veal

2022-05-06T14:26:00.000+01:00

Escallop of Veal

This stuffed and breaded Veal dish is based on the classic Veal Milanese but with a twist as it is stuffed and served with fresh noodles and a tomato sauce.

Ingredients

4 x 4oz Veal Escallops

4oz White breadcrumbs

3oz Fresh herbs (Parsley, Basil, Oregano)

3oz Kidney fat

2 Whole eggs

1/2 Clove garlic

2oz Veal trimmings (or Pork)

Pane (Flour, Eggs, Breadcrumbs)

1 Bunch Basil

Pinch Seasoning

4 Tomatoes (cut into Concasse)

3oz Diced shallot

1/4 Pint wine

1/8 Pint Madera wine

1/2 Finely chopped onion

4oz Parmesan cheese

2oz Pistachio nuts

Veal glace

Black garnishing paste (optional)

Serves 4

Method

1. Bat out Veal into 6-8 inch round and set aside

2. Make farce by soaking white breadcrumbs in milk, meanwhile in a food processer, pulse veal trimmings, garlic, whole egg and kidney fat. Strain the breadcrumbs thoroughly and add to the rest of the ingredients. finish with chopped Pistachio nuts, chopped herbs and finely chopped garnishing paste. Season with salt and pepper and set aside in the fridge to firm up.

3.To make the tomato confit, Peel, deseed and chop the tomatoes (Concasse), In a pan sweat off the finely diced shallot and garlic, deglaze with white wine and wine vinegar, reduce and add a small pinch of sugar and a spoon of tomato puree, season and fold in the Concasse away from the heat. set aside for later.

5.Assemble the Veal by filling and rolling each piece with approximately 1 tablespoon of the farce mix. Roll like a burrito and pane in the flour, egg and breadcrumbs.

6.For the sauce sweat off the 1/2 onion, add the wines and reduce until sticky, add the veal glace, check the seasoning and strain. set aside in a warm place.

7. Finally. Gently pan fry the Veal in some clarified butter turning to ensure all sides are crisp and golden, finish in the oven to ensure the centre cooks, meanwhile gently heat the concasse through and reheat the noodles.

8.To serve. Strain noodles and toss in parmesan and chopped herbs, roll around a carving fork and place in the centre of a warmed plate. Carve Veal into approximately 5 pieces and arrange around the noodles. Spoon a tablespoon of the concasse into a 2cm metal ring and pour around the Madeira sauce

Pastries

2016-02-14T23:34:00.004+00:00

Pastries

this sweet pastry is ideal for your tarts and flans try grating in a little orange zest or adding seeds from a vanilla pod for a more indulgent taste.

Sweet Pastry

280g diced unsalted butter
70g Icing Sugar
2 Large egg Yolks
350g Plain Flour

Method

1. Place the butter and icing sugar into a food processor.
2. Mix on Pulse setting until the icing sugar is no longer visible, scrape down the sides with a spatula regularly.
3. Add the egg yolk and blend in.
4. Add half the flour and mix until the mixture resembles breadcrumbs.
5. Stop the machine and add the remaining flour.
6. Mix until the paste forms a ball.
7. Scrape all the pastry from the mixer and form into a neat ball, wrap in Clingfilm and chill (30 minutes at least), this will allow the pastry to rest and firm up prior to use.

Danish Pastries

9oz Medium Flour

1 ¼ oz yeast

5 oz Chilled Milk

2 oz Eggs

6oz Pastry Marg

Fillings

Almond - Equal Quantities of ground almonds, sugar, butter

Pastry cream – 1pt Milk, 4oz Castor sugar, 4 Egg yolks, 2oz Flour,Vanilla

(Alternative) – 1pt Milk, 2oz Castor, 1 Egg, 2oz Cornflour, Vanilla

Warm Milk,

Cream eggs and sugar together,then add Vanilla and flour,

Pour warm milk over egg mix and stir

return mixture to the pan and warm gently until the mixture thickens,

cool and use as required.

Apple Puree – 1lb Apple, 4oz Sugar, Knob Butter

Method

1, Sieve the Flour and make a well

2, Mix the yeast with the egg and milk

3, Pour into the well, mix lightly, Do Not Toughen by overworking

4, Roll out the dough, Approx 8” x 15” rectangle, cover 2/3 with the marg

5, fold the remaining 1/3 onto the centre and the whole into 3 as in puff pastry.(This will give a sort of flat Swiss roll effect when viewed from the side with pastry and marg swirling around each other)

6, Proceed to give it 3 half turns and lastly 1 fold over, give about 10 mins rest between turns. ( 1 turn = turning the pastry so one of the Swiss roll ends is facing you and rolling it back out into a 8” x 15” rectangle before folding the pastry back in three like a Swiss Roll )
7, Allow 20 mins before use.

Fruit Scones

2016-02-13T00:01:00.004+00:00

Fruit Scones

Self raising flour 225g

Baking powder 1 tsp

Salt pinch

Butter (softened) 50g

Castor sugar 25g

milk 150ml

Sultanas 55g

Sieve the flour, baking powder and salt together.

stir in the sugar

Add the softened butter and rub together to form a breadcrumb like mixture.

Add Sultanas

Add milk until a smooth dough is made.

Leave to rest for 10 minutes.

Roll on a lightly floured surface until 2 cm thick

Use a 5 cm plain cutter and cut out scones( be careful not to twist the cutter as this will result in an uneven rise).

Place on a baking sheet and cook at 220°c for 10-12 minutes until golden brown

Allow to cool and serve with whipped cream and jam

Shortbread

2016-02-12T23:30:00.000+00:00

Shortbread

Flour 200g

Custard powder 50g
Corn flour 50g
Butter 200g
Sugar 100g

Prepare tray.

Cream butter and sugar.

Sift flour.

Fold flour through butter and sugar to form a smooth paste.

Roll into an even cylinder shape, cover with cling film and rest in fridge.

Fingers

Place on silicone paper.

Roll into a rectangular shape.

Trim edges.

Prick with a fork.

Mark into fingers – cutting only half way through the mixture.

Bake.

Once baked dredge with sugar and cut into fingers while still hot.

Rounds

Cut rounds from cylinder.

Place on tray.

Bake.

Dredge with sugar.

Steamed Vanilla Sponge

2016-02-12T23:10:00.000+00:00

Steamed Vanilla Sponge

Butter 100g

Castor Sugar 100g

Eggs 2

Soft flour 150g

Baking powder 10g

Milk Dash

Vanilla essence Few Drops

Cream butter and sugar.

Add vanilla

Gradually add eggs.

Sieve and add baking powder and flour.

Add milk if required to obtain a dropping consistency.

Place sponge mix into a suitable dish

Cling film and steam for 1-1½ hours.

Wine Biscuits

2016-02-12T22:44:00.000+00:00

Wine Biscuits

This recipe also allows for making variations such as adding almonds or currants to the biscuit recipe.

Ingredients

1 kilogram soft flour

500 grams butter

750 grams soft castor or pulverised sugar

Whole egg (whisk the eggs lightly with a fork before weighing in a suitable container)

Method

Beat the butter and sugar to a light cream. Continue beating, adding the egg slowly. Slowly stir in the flour and mix to a smooth paste.

Roll out the paste to 3 millimetres thickness on a perfectly flat surface. It is important that these biscuits are of uniform thickness to ensure even baking.

With small cutters of different shapes, plain or fluted, cut out and place the pieces upside down, evenly spaced, onto a clean baking tray.

Bake at 204°C (400°F) to a light golden colour

Variations

To 1 kilogram of the 2.405 kilograms of biscuit paste made above add:

•100 grams of roasted ground almonds and then, after cutting out, brush diluted egg wash over the paste and dredge with ground almonds before baking.

•110 grams of small currants and then, after cutting out, brush diluted egg wash over the biscuit paste and dredge with ground almonds before baking.

•110 grams of medium desiccated coconut and then, after cutting out, brush over with diluted egg wash and dredge with fine desiccated coconut before baking.

•55 grams of finely chopped ginger and then, after cutting out, wash with egg whites and dredge with granulated sugar before baking.

•The finely grated rind of a lemon and/or orange and after cutting wash with egg whites and dredge with granulated sugar before baking.

Once the biscuits are baked they can be sandwiched together with jam, cream filling or jelly. To make the biscuits more appetizing to look at you may like to try making half the mixture into tops with pieces such as circles or triangles cut out of them.

Thai Chilli Dipping Sauce

2016-02-07T02:43:00.000+00:00

Thai Chilli Dipping Sauce

· 2x Fresh Chilli.

· 3x Juice of 3 Limes.

· 2 cloves of Garlic.

· Thumbnail sized knob of fresh Ginger.

· 1/4 cup chopped fresh coriander leaf.

· Tsp Finely sliced Shallot/ Scallion

· 1 Tsp Sesame Seeds

· 1 Soup spoon of Raw Sugar

· 1/4 cup Thai Fish Sauce

Rough chop your garlic, ginger and chilli. Then place in a mortar and

pestle (or blender) and grind until smooth

Add the Coriander, sesame seeds, and grind it a little more not to much

though Add the fish sauce and sugar

Add the lime juice and stir well

Now the fun part! Taste the sauce. Warning it is spicy! When you taste add

more of anything you think the sauce is lacking, all the flavours, spicy,

sour, sweet, and salty should be even with out one dominating. You can

add a little soya sauce here as I often do about 3 tsp is enough

Put the sauce in the fridge for at least 30 minutes before using, helps the

flavours mix

Cold Lemon Soufflé (Soufflé milanaise)

2012-07-11T14:40:00.000+01:00

Cold Lemon Soufflé Soufflé milanaise

Ingredients

½ pint of cream

2 Lemons

½ oz of gelatine

½ lb of sugar

5 oz of eggs (3 approx)

1 oz Almond nibs or green almond

Method

1. Prepare the Soufflé mould by tying a band of greased proof paper around the side so that is extended ½ inch above the top.

2. Add the gelatine to the juice of the lemons and warm to dissolve.

3. Whisk the egg yolks and sugar over a Bain-marie to a thick cream

4. Add the dissolved gelatine solution

5. Whip the cream and fold carefully into the mixture.

6. Whisk the egg whites to a stiff foam and carefully fold this into the mixture.

7. Pour into the prepared soufflé mould and allow it to set in the refrigerator.

8. Finish by removing the paper band and decorating the edge with almonds and topping off with a swirl of whipped cream.

Espagnole Sauce

2012-07-10T11:40:00.001+01:00

Espagnole Sauce

Espagnole (pronounced like the word for Spanish: "español") is a basic brown sauce that is one of the five mother sauces of classical cuisine. It's also the starting point for making demi-glace, a rich and deeply flavorful sauce that is traditionally served with red meats.

Ingredients

1 onion, diced

1 large carrot, diced

1 stick of celery, diced

2 Tbsp clarified butter

2 Tbsp plain flour

3 pints brown stock

2 tbls tomato purée

Bouquet Garni

Preparation

In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy.

Add the mirepoix and sauté for a few minutes until it's lightly browned. Don't let it burn, though.

With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick paste or roux. Lower the heat and cook the roux for another five minutes or so, until it's light brown. Don't let it burn! The roux will have a slightly nutty aroma at this point.

Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it's free of lumps.

Bring to a boil, lower heat, add the sachet and simmer for about 50 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.

Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.

Serve hot. If not serving the sauce right away, keep it covered and warm until you're ready to use it.

This recipe should make about 2 pints of Espagnole sauce.

Steak Dianne

2012-07-05T15:03:00.001+01:00

Steak Diane

This is one of my all time favorite dishes, allthough it may be classed as a little tacky by todays standards but I still find it hard to beat, true steak dianne was allways made in the restaurant by the waiter using fillet steak cut into strips as this was easier to cook but when cooking in the kitchen a nice 8oz sirloin hits the mark.

Ingredients

Butter

Chopped Parsley

Finely Chopped Shallots

Sliced mushrooms

Brandy

Dijon mustard

Worcestershire Sauce

Fresh Cream

Fillet Steak (True)

Or Sirloin Steak

Salt and pepper

Method

Heat 25g/1oz of the butter in a large frying pan.
Season the steak with salt and freshly ground black pepper, then place into the hot pan to fry for one minute on each side. Remove the steak from the pan and keep warm.
Reduce the heat and add the remaining 25g/1oz of butter to the frying pan with the shallots and cook over a gentle heat for eight minutes, until the shallots have softened.
Add the Dijon mustard and Worcestershire sauce to the pan and stir well.
Add the brandy and carefully set light to it to burn off the alcohol. Allow the flames to subside, then add the cream and boil over a high heat for about three minutes, until the sauce is the thickness of single cream.
Fold in the parsley and season, to taste, with salt and freshly ground black pepper.
Return the steaks and the juices to the pan and warm through but do not boil.
Place the steaks on a warmed plate, top with the sauce and serve with French fries and buttered peas.

Blanquette de Veau (White Veal Stew)

2012-07-02T16:47:00.000+01:00

Blanquette de Veau

Ingredients

Diced Veal

Miripoix of vegetables (Rough cut carrot, onion, leek & celery)

Flour

Button Onions

Button mushrooms quartered

Butter

Method

Blanch the meat (bring to the Boil and Skim). Refresh under cold water to remove the scum, Return the meat to a clean pan and add the miripoix, cover with cold water.

Bring to the boil and cook until the meat is tender.

Strain the meat out into a colander over a pan to catch the cooking liquor

Melt the butter in a pan and add the flour and cook gently (blond roux) slowly add the cooking liquor to make a veloute, reduce the sauce until the correct consistency is achieved and season.

Return only the meat to the sauce omitting the vegetables

Add the button mushrooms and button onions and cook for a further 10 minutes

Recheck the seasoning and serve

Serve with pasta ribbons or boiled rice

Fruity Beef Curry

2012-07-02T11:56:00.002+01:00

Fruity Beef Curry (Lamb, chicken, Veal)

This is a kind of Anglo Indian curry and can be made using a range of other meats but the process is just the same, sorry there are no quantities but its one of those recipes that you can play around with to suit your own taste, children tend to like it as it is but you can add chillies if you want some heat

Ingredients

Diced Beef

Curry powder

Garam masala

Garlic

Apples Skinned and diced

Tinned Pineapple chunks and Juice

Flour

Chicken Stock

Tomato puree

Tinned Coconut

Mango Chutney

Onion

Bouquet Garni

Corriander

Method

Season the meat then roll in the curry powder before sealing it off in very hot fat.

Remove the meat and drain in a colander over a pan to save the juices.

Sweat off the onion and garlic add the Garam masala, apples, coconut and chutney and mix

Return the meat and sprinkle on the flour over the whole surface, brown in the oven for about 10 minutes.

Remove from the oven and add tomato puree then cover with stock and stir well

Add pineapple juice and Bouquet Garni bring to the boil, reduce the heat and simmer until the meat is tender.

When cooked strain the meat and return the sauce to the stove reduce the sauce to the correct consistency and season

Return the meat to the sauce and add pineapple chunks and chopped corriander

Serve with boiled rice

Accompaniments

Diced apple

Desiccated coconut

Red and green peppers

Mango chutney

Orange segments

Cucumber and yoghurt

Popadoms

Sultanas

Pineapple

Banana

Chutney

2012-07-02T11:56:00.001+01:00

Chutney

Ingredients

1 bunch coriander (cilantro) chopped
3-4 green chillies
1 small onion
1 lemon juice
3 tsp sugar
A pinch of amchur (dry mango powder)
2-3 flakes of garlic
Salt To Taste
red chilli powder to taste

Method

Mix and blend all ingredients thoroughly in a mixer to make a paste. Add little water if required.

Pakoras

2012-07-02T11:39:00.001+01:00

Pakoras

Ingredients

2 teaspoon ghee
1 pinch baking soda
1 cup Bengal gram flour (besan, chickpea; flour)
1/2 cup rice flour
2 tablespoon ghee
3 onions; finely chopped
1 potato (optional); finely chopped
1 a piece of ginger - 1 inch,; peeled and minced
4 green chillies; finely chopped
1 teaspoon chilli powder
1 bunch cilantro (coriander); finely chopped
1 salt; to taste
1 water; as required
1 oil; for deep-frying

Method

Place 2 tsp. ghee and baking soda in a mixing bowl. Rub together until frothy. Add the remaining ingredients and combine well, using sufficient water to make a thick batter. Heat oil in a heavy frying pan. Drop spoonfuls of batter into the oil. Fry the pakoras until golden in colour. When cooked, drain the excess oil on a sheet of brown paper or paper towels.

Poudin Soufflé

2012-06-29T14:11:00.000+01:00

Poudin Soufflé

Ingredients

1oz Flour

1oz Cornflour

2oz Butter

2oz Sugar

2 ½ oz Egg Whites

2 ½ oz Egg yolks

½ pint of milk

Lemon, Orange

Method

Mix flour, corn flour and butter to a smooth paste

Boil the milk and half of the sugar, add the paste and cook until it thickens, add chosen flavour

Add egg yolks and mix in quickly

Whisk egg whites and remaining sugar until stiff, add a quarter of it to the mix to soften it and then gently fold in the rest

¾ fill greased and sugared dariole moulds

Cook in a bain-marie at the top of the oven 400̊F / 200̊C for 15 minutes

Serve immediately on a sugared flat with a sauce or coulis of your own choice

Basic Bavarois

2012-06-29T11:57:00.001+01:00

Basic Bavarois

Ingredients

½ Pint Milk

2oz Castor Sugar

½ Pint Cream

2 Eggs

½oz Gelatine (4 Leaves)

Method

If using leaf gelatine soak in cold water

Cream the egg yolks and sugar in a bowl until almost white

Whisk on the milk which has been bought to the boil

Clean the pan and return the milk mix to it

Return to a low light stirring continually until the mix coats the back of a wooden spoon. (Do not boil)

Remove from the heat and add gelatine (not the water it was soaked in)

Pass through a fine strainer into a clean bowl, leave in a cool place stirring occasionally until almost setting point.

In the mean time lightly beat the cream to soft peaks and stiffly beat the egg whites.

Fold in the cream and egg whites

Pour the mix into a mould lightly greased with oil then refrigerate

For vanilla flavour add a split vanilla pod to the milk or a few drops of vanilla extract

For raspberry or strawberry flavour reduce the milk content and replace with fruit coulis which is added to the mixture with the gelatine before straining

Raised meat Pies

2012-06-28T15:00:00.000+01:00

Raised meat Pies

Boiled Water Pastry (for raised meat pies)

Ingredients

1lb Flour

¼ oz Salt

7 oz Hot Water

6 oz Lard

Method

Sieve the flour and salt

Rub in the fat

Add boiling water and mix

Scale off at 1 ¾ oz large pie

1 ¼ oz small pie

Mould up around dishes whilst pastry is still hot and malleable

Leave to set on trays and fill with meat

Meat filling

For every pound of minced pork or beef add 2oz of Rusk soaked in 5 oz of water and ½ oz of seasoning

(Seasoning should be at a ratio of 2 parts salt to 1 part pepper)

For the Tops

The pastry for the tops should be lighter and crisper so we use a different recipe

Ingredients

1lb flour

6oz shortening

½ oz salt

Cold water

Sift the flour with the salt, rub in the fat, and mix to a pliable consistency with some cold water. Leave to rest for half an hour.

Roll out and cut into rounds to fit your pies,

Egg wash the inside edges of your pies, pop on the top and pinch to seal the edges

Egg wash the top and sides then make a nice hole in the centre to allow steam to escape and jelly to be added after cooking

Bake at 450 ̊F / 230 ̊C for 40 minutes

Remove from oven and whist still hot top the pies off with jelly made from good stock to which gelatine has been added

Short Crust Pastry

2012-06-27T11:50:00.001+01:00

Short Crust Pastry

Ingredients

1lb Flour

4oz Lard

4oz Margarine

¼ oz Salt

2 ½ oz Water

Method

Sieve flour and salt

Rub in the fats until they resemble a bread crumb consistency

Add water and mix with a knife until the dough comes together, do not knead, or over handle the dough as this will make it tough

Squeeze together to form a ball and wrap in cling film, refrigerate for at least a half hour before using to allow the dough to rest

Use as required

Basic Bun Dough

2012-06-26T16:42:00.003+01:00

Basic Bun Dough (straight bun dough method)

Ingredients

1lb Strong flour

2oz Margarine

2oz Sugar

½ oz Milk Powder

1 Egg

¼ oz Bread improver

7oz Water (1oz Cold 6oz Hot)

1oz Fresh Yeast

¼ oz Salt

2oz Currants

Method

Mix all dry ingredients (except currants)

Cream the eggs and sugar

Disperse the yeast with 1oz cold water

Mix the margarine with the dry ingredients

Add the yeast and mix

Add the 6oz of Hot water

Add the eggs and sugar

Knead to a smooth dough and cover

Allow to prove for 30 minutes or until doubled in bulk.(Bulk Fermentation)

Knock back and add the currants

Cut into 2oz pieces, shape, and prove

Bake

Glaze with bun glaze (see hot cross buns) or cover with fondant

Hot cross buns

2012-06-25T15:21:00.002+01:00

Hot cross buns

Ingredients

1lb 3oz Strong flour

3oz Margarine

3oz Sugar

1 Egg

1oz Milk Powder

1 ½ oz Fresh yeast

¼ oz Bread improver

¼ oz Mixed spice

2 Drops bun spice essence

¼ oz Salt

1 ½ oz Currants

1 ½ oz Sultanas

8oz Water (2oz Cold, 6oz Hot)

Crossing Paste

1lb flour

5oz oil

1Pt Water
(make quantity as required)

Bun Glaze

1lb Sugar

1Pt Water

4 Leaves gelatine

(Make Quantity as required)

Method

Place all dry ingredients except sugar in a bowl, add margarine and rub in.

Whisk the egg and sugar

Mix yeast with cold water

Add egg and yeast mixtures to the dry ingredients

Add hot water essence and mixed spice

Knead to a smooth dough cover and rest for ¾ hour (Bulk fermentation Time)

Add Currents and Sultanas

Split into 2oz rounds and shape

Put in straight lines onto a baking tray and pipe on the crossing paste wit a fine paper piping bag

Allow to prove and then bake at 240C 475 F for 8-12 minutes until golden

Prepare Crossing paste by beating all ingredients together to form a smooth gluey paste

Prepare bun glaze by melting the sugar in the water over a gentle heat, soak gelatine in a little cold water until soft and then add to the warm sugar solution stir until completely dissolved. Brush onto the hot cross buns whilst still hot from the oven

Viennese Pastries

2012-06-25T12:08:00.001+01:00

Viennese Pastry

Ingredients

12oz Flour

4oz Butter

4oz Margarine

2oz Castor Sugar

2oz Icing Sugar

3 Drops Vanilla extract

Method

Put the sugars and fats in a mixing bowl and beat together with a wooden spoon.

Add vanilla extract and sieved flour, mix to a piping bag consistency

Pipe onto trays into whirls, fingers or tarts before placing in the fridge for 30 minutes

Bake 160-180 ̊C for 15 minutes

Decorate with chocolate or apricot sauce, fresh cream and icing sugar

Apple Flapjacks

2012-06-21T16:43:00.000+01:00

Apple Flapjacks

Here's a recipe for the best flapjacks I've ever tasted, the quantities on the left were used to feed thousand of university students and several batches had to be made on a daily basis, the dried apricot version were my favourite as the apricots became all sweet sticky and chewy

Ingredients

5lb CateringTin	1 tin Apples (pureed)
2lb	8oz Sultanas
7lb	1 ¾ lb Light brown sugar
8lb	2lb Margarine
3lb	¾ lb Wholemeal flour
3oz	¾ oz Baking Powder
8lb	2 lb Porridge oats

Method

In a large pan melt the Margarine and Sugar until it starts to go syrupy

Add all dry ingredients and mix thoroughly

Layer with the apple puree or alternatively use finely chopped dried apricots

Cook at 300 ̊ F 150 ̊C until golden

Focaccia Bread

2012-06-21T16:34:00.000+01:00

Focaccia Bread

Ingredients

250g Plain “00” Flour

250g Durham wheat semolina

10g Salt

15g Fresh Yeast

300mls Warm water

For the topping

4 tbsp Extra virgin olive oil

2 Cloves garlic- thinly sliced

Handful of fresh Rosemary

Coarse sea salt

Method

Mix together the 00 flour, semolina and salt in a bowl.

Dissolve the yeast in the warm water.

Pour into the flour and mix well until you have a soft but not sticky dough.

Knead the dough for 5 minutes

Place the dough on a clean tea towel, brush the top with water to prevent it drying out and then cover with another clean tea towel.

Leave to rise in a warm place for about 30 minutes or until doubled in size.

Place the dough onto a lightly floured surface and roll out into a rectangle shape 37cm x 27cm

Warm a baking tray in the oven for a few minutes then remove and sprinkle with a little semolina flour.

Place the dough onto the tray and pour over the olive oil and leave for 5 minutes, then poke the dough all over with your fingertips to make indentations.

Place a slither of garlic and a couple of pieces of rosemary into each mark and then sprinkle on the sea salt.

Leave to prove in a warm place for 30 minutes, and then bake at 240 ̊C for 15 minutes until golden. Once cooked, it can be lightly drizzled with more olive oil mixed with water. (70% olive oil to 30% warm water). The water helps the oil penetrate the bread crust.

Bran Fruit Loaf

2012-06-21T11:02:00.000+01:00

If you dont like bran this is a great way to incorporate it in your diet, its a fantastic tea loaf served hot or cold with plenty of butter, honestly you would never know you was eating something that was good for you.

Bran Fruit Loaf

Ingredients

4oz AllBran (100% Bran Breakfast Cereal)

50z Castor Sugar

10oz Dried Fruit

½ Pint of Milk

4oz Self raising flour

½ Teaspoon Mixed Spice

Method

Put AllBran, Sugar and fruit into a bowl and mix.

Stir in milk and leave to soak for at least a half hour

Sieve in the flour and mixed spice, mix well

Pour into a greased 2lb loaf tin and bake at 180 ̊C for about an hour

Turn out whilst still warm and serve with butter

Ingredients and Terminology for the production of Hot and Cold Desserts

2012-06-21T11:00:00.001+01:00

Ingredients

Eggs

Eggs are used in pastry work because of their binding, emulsifying and coating properties. Eggs are both protein and fat, thus improving the nutritional value and flavour. When buying eggs the following points should be noted;

The eggshell should be clean, well shaped, strong and slightly rough
When eggs are broken there should be a high proportion of thick white to thin white. If an egg is kept, the thick white gradually changes into thin white and water passes from the white into the yolk.
The yolk should be firm, found (not flattened) and of a good even colour. As eggs are kept the yolk loses strength and begins to flatten, water evaporates from the egg and is replaced by air.

Store eggs in a cool but not too dry place; 0-5c is ideal. Egg shells are porous and will absorb strong odours; therefore, they should NOT be stored near strong smelling foods such as onions, fish or cheese etc. Stocks should be rotated: first in, first out. Hands should be washed before and after handling eggs.

Cracked eggs should not be used.

Flour

Flour is probably the most common commodity in daily use. It forms the foundation of bread, pastry and cakes and is also used in soups, sauces batters and other foods.

Different types of flours are used in the production of Hot and Cold desserts, such as wheat flour – white and brown, self raising flour, wholemeal, cornflour, arrowroot, rice flour, semolina flour and oat meal.

Flour should be stored in a cool, dry store room preferably in a flour bin with a tight fitting lid. It should be dry with no lumps, white in colour and free from foreign bodies, bits or weevils.

Fats

Pastry goods may be made from various types of fat, examples are;

Butter – excellent for flavour, comes in salted, slightly salted and unsalted.
Margarine – is often made from a blend of oils that have been hardened. Margarine can contain up to 10% butterfat.
Cake margarine – is a blend of oils hydrogenated (hydrogen gas is added) with the addition of an emulsifying agent that helps combine water and fat together. Cake margarine may contain up to 10% butterfat.
Pastry margarine – this is used in the production of puff pastry. It is a hard plastic or waxy fat which is suitable for layering.
Shortening – this is made from oil and is 100% fat, such as hydrogenated lard; another type of shortening is rendered pork fat.
Lard – used in savoury pastry. It gives a shortening to the pastry.
Suet – made from animal fat, a vegetarian option made from vegetable oils it comes in a shredded form which makes it easily usable. Recommended for suet puddings, dumplings, Christmas puddings and mincemeat.

Dairy Products

Most Pastry Chefs will use fresh milk and other dairy products every day, products such as;

Milk powder – this is a very useful product and has a wide use in many recipes. It may be added in powder form or reconstituted (1 pint water to 2oz milk powder).
Evaporated milk – this is concentrated and smooth which makes it ideal as cream or used in sauces.
Condensed milk – similar to evaporated but has high concentration of sugar. Ideal in the production of homemade fudge.
Crème fraiche – treated with bacterial culture. Has a distinctive slightly sharp taste.
Soured cream – single cream treated with bacterial culture, with a rich tangy taste.
Yoghurt – milk that has been thickened by the action of a special bacterial culture, which also gives yoghurt its characteristic tangy taste.
Fresh cream – this is butter fat separated from fresh milk. There are a few different types use by Pastry Chefs, however there are 3 main types, Single, Double and Whipping cream.

Cream, milk products and milk must be handled in a hygienic way and must be stored refrigerated at 0-5c on the top shelf away from any strong smelling foods.

Sugar

Sugar is extracted from sugar beet or sugar cane. The juice is crystallised by a complicated manufacturing process. It is then refined and sieved into several grades such as; granulated, caster or icing sugars. Loaf or cubed is achieved by pressing the crystals whilst still wet, drying them in blocks, and then cutting into squares/cubes. Syrup and treacle are produced during the production of sugar. Fondant is a cooked mixture of sugar and glucose.

Sugars used in the production of pastry products are;

Icing sugar – powdered form used for sweetening and dusted over products as decoration.
Caster sugar – even small crystals, good for products which are aerated by beating in the air, e.g. sponges.
Granulated sugar – larger crystals use in any goods in which there is sufficient liquid for it to dissolve, i.e. syrups and sweetening sauces.
Nib sugar – sugar crystals in clusters to form lumps used for decorating mainly such as Bath Buns.
Demerara Sugar – pale amber in colour and used for decorative effect and in some cakes such as flap jacks.
Golden syrup – should be perfectly clear and transparent and pale amber in colour.
Fondant – pure white in colour, plastic effect and should have no hard crust.
Honey – either a clear, golden coloured thin syrup or as a thick opaque crystallised mass.
Confectioners’ Glucose – thick, clear transparent syrup used in all types of boiling sugar preparations.

All sugar products absorb moisture from the atmosphere, dry storage is essential even if some form of heating is needed.

Dried Fruits

Dried fruits not only refer to Currants, Sultanas, Raisins and Peel but also Figs, Dates, Apricots Peaches, Apples, Pears and Prunes. Sometimes Glace Cherries and other glace fruits are included in this general term. Dried fruit should be stored in a cool dry place in an air tight container. Most dried fruits are very high in fibre, so are an ideal ingredient to add to desserts to encourage healthy eating.

Nuts

There are many types of nuts and nut base products available to Pastry Chefs, such as;

· Almonds – whole almonds, split almonds, strip almonds, flaked almonds, nib almonds and ground almonds. These nuts are also use as the main ingredient in the production of Marzipan and Praline.

· Walnuts – available in halves or broken.

· Brazil – available in whole or broken.

· Hazelnuts – available whole blanched or unblanched, roasted or ground. This nut is also use as the main ingredient in the production of Praline.

· Pecan – available in halves or broken used as a decorative nut.

· Chestnuts – must be cooked by roasting or boiling. Available whole preserved in sugar- marron glace or puréed.

· Coconut – available thread, desiccated, powdered, milk or creamed.

Nuts are best stored in an air tight container in a cool, dry place.

Terminology

Aerate – adding air into your mixture through whisking.
Bain Marie – A container of water for cooking foods such as delicate egg custard mixes, crème caramels, crème bruleè and cabinet pudding to prevent them from burning, the water should be simmering NOT boiling. Also a container of water in which foods may be kept hot without the fear of burning.
Bake blind – baking an unfilled pastry case for filling later.
Baking – cooking in an oven at correct controlled temperatures.
Bavarois – a light sweet dish which includes gelatine and cream.
Bun wash – a liquid mixture of sugar and water brushed on yeasted buns immediately on removal from the oven to add a shiny glaze.
Charlotte – a dessert made in a special shape for which a charlotte mould is required.
Coulis – sauce made from fruit, which is puréed and strained.
Creaming – mixing fat and sugar together to produce a creamy, light and fluffy consistency, should take place in a round bottomed bowl using a wooden spoon.
Docker – an implement with spikes which can mark and decorate pastry goods prior to cooking. It also provides holes for the escape of steam in pastry, i.e. puff pastry.
Dough – usually refers to a mixture of flour and liquid either fermented or not.
Enrich – the addition of enriching ingredients such as fat, sugar, eggs etc. to dough’s and pastries.
Ganache – a mixture made from chocolate and cream used to decorate gateaux and a base for petit fours.
Glaze – is caramelizing sugar by the use of a salamander or oven. Also to add a gloss to dessert items by coating with an agent such as apricot/strawberry mixture.
Gluten – the insoluble protein of wheat after it has been hydrated. It is the elastic substance which assists in trapping the carbon dioxide gas.
Hard flour – flour containing a higher quantity of gluten - strong flour.
Lamination – formation of a number of layers as in the making of puff pastry.
Macerate – to seep in a liquid to soften. Generally applied to fruit which is sprinkled with liqueur to improve flavour to a dessert.
Marble icing – decorative effect caused by inlaying one coloured icing into another in the form of a design. Usually called feathered icing – feathering.
Masking - covering a cakes surface with icing, Buttercream or nuts.
Mousse – a dessert which is light and fluffy in consistency.
Poach – simmer dishes gently in boiling liquid without allowing the contents actually to boil such as poached pears using a sauté pan and a slotted spoon.
Pureeing – is a process that includes boiling fruit with sugar, liquidising and passing.
Soft flour – flour with a weak gluten content.
Sorbet – a very light fruit ice.
Soufflé – a very light dessert. It may be served hot or cold, sweet or savoury. A cold soufflé should be light, fluffy and fully set.
Stewing – a slow method of cookery using minimal liquid and done usually in the oven.

Quality points of Hot and Cold Desserts

Cooked suet puddings – should be spongy, not heavy or wet with a good flavour.
Hot syrup sponge – should be light and golden brown in colour.
Cold lemon soufflé – should be light, fluffy and fully set.
Chocolate mousse – should be light, fluffy, fully set and of a correct colour depicting the type of chocolate used.
Bavarois – should be light, fluffy, fully set and a good colour depicting the fruit or flavouring used.
Crème Bruleè – should be a soft, set custard with a hard golden brown sugar glazed top. Bruleès should be glazed very quickly to prevent the custard mix starting to cook again.
Crème Pâtissière – should have good consistency, not too heavy or wet, good sugar balance, smooth with no lumps.
Sauce Anglaise – should be thick enough to coat the back of a wooden spoon, free from lumps of egg and a good sugar balance. If allowed to boil or over cook the sauce will split and be unusable.
Glazes – should be of a consistency to just coat the item. If too thick correct the consistency with boiling water and too runny add more thickening agent – arrowroot.

Decorating and finishing Hot and Cold Desserts.

Cold Lemon Soufflé – piped rosettes of whipped cream on top and roasted pistachio or nibbed almonds on the sides.
Cream slice – made from layers of crisp golden brown puff pastry, sandwiched together with whipped cream or pastry cream. The top finished with water icing or fondant.
Chocolate Gâteau – can be finished with Buttercream or ganache, piped or poured and sides finished with grated chocolate or vermicelli.
Strawberry Gâteau – piped rosettes of fresh cream and cut strawberries on the top.
Raspberry bavarois – whipped cream and raspberries.

Points to remember when preparing and cooking hot and cold desserts

Check requirements with your recipes or dish specification.
Check ingredients – correct type, availability, quality, quantity, if in doubt get a second opinion.
Any problems or confusion should be reported to the Head Chef.
Weigh all ingredients accurately.
Work in a clean and hygienic manner.
Check cooking temperatures carefully.
Remember health and safety rules when using equipment and machinery.
Use correct equipment and machinery to prevent damage, injury, and wastage of poor quality products, wastage of cost and wastage of time.
Always do all the stages of production correctly to ensure dishes have the correct finish, dishes are produced at a minimum cost and you have a consistent saleable end product.
Always check the “use by dates”, if out of date the ingredients MUST be thrown away.

Options for Healthy Eating

Use wholemeal flour.
Use less salt and sugar.
Use unsaturated fats.
Add dried fruit to dishes to sweeten and add fibre.
Use semi-skimmed milk instead of full fat.
Serve cream or sauces separately from the main dessert.
Use unsweetened cream.
Use crème fraiche instead of cream.

Storage of Hot and Cold desserts

Cold desserts – must be stored in the refrigerator at 0-5˚c.
Hot desserts – must be stored at a temperature above 63˚c.

Recipe Book

Escallop of Veal

Pastries

Fruit Scones

Fruit Scones Self raising flour 225g Baking powder 1 tsp Salt pinch Butter (softened) 50g Castor sugar 25g milk 150ml Sultanas 55g

Shortbread

Shortbread

Steamed Vanilla Sponge

Steamed Vanilla Sponge

Wine Biscuits

Thai Chilli Dipping Sauce

Cold Lemon Soufflé (Soufflé milanaise)

Espagnole Sauce

Steak Dianne

Blanquette de Veau (White Veal Stew)

Fruity Beef Curry

Chutney

Pakoras

Poudin Soufflé

Basic Bavarois

Raised meat Pies

Short Crust Pastry

Basic Bun Dough

Hot cross buns

Viennese Pastries

Apple Flapjacks

Focaccia Bread

Bran Fruit Loaf

Ingredients and Terminology for the production of Hot and Cold Desserts

Fruit Scones

Self raising flour 225g

Baking powder 1 tsp

Salt pinch

Butter (softened) 50g

Castor sugar 25g

milk 150ml

Sultanas 55g