Commercial Cookery Certificate 3 İndex

1- certificate 1 in hospitality (kitchen operations/)

1.1.organize and prepare food

1.1.1 basic mis en place tasks

1.1.1.1 slice citrus fruit

1.1.1.2 citrus wedges

1.1.1.3 segmented citrus fruit

1.1.1.4 crushed garlic (mince chop and dice)

1.1.1.5 chopped parsley

1.1.1.6 slice onion

1.1.1.7 diced onion

1.1.1.8 onion cloute

onion cloute is an onion cut in half. take one half and pin a bay leaf to it using whole cloves. i use four cloves. it is then put into the milk for a bechamel sauce.

There are two methods for making an Onion Cloute.

1) Take a whole peeled onion, and attach the bay leaves using the whole cloves as “nail”.

2) Make a slit in the onion, slide in the bay leaf
and stud the onion with the whole cloves.

1.1.1.9 bouget garni

1.1.1.10 peeling a tomato & 1.1.1.11 tomato concasse

1.1.1.12 roux

1.1.1.13 compound butter

1.1.1.14 clarified butter (ghee)

1.1.1.15 croutons

1.1.2 batters and coating

1.1.2.1 yeast batter

1.1.2.2 beer batter

1.1.2.3 tempura

1.2. use basic methods of cookery

1.2.1 baking

1.2.1.1 idaho potatoes

1.2.1.2 chicken in filo pastry
Ingredients :
2 cooked chicken breasts, finely chopped1 egg, lightly beaten1 chicken stock cube, crumbled1 small onion, finely chopped30g bean sprouts30g mushrooms, finely chopped30g soft wholemeal breadcrumbs1/2 fresh marjoram or a good pinch of dried1/2 tsp fresh rosemary or a good pinch of dried12 sheets filo pastry2 tbsp skimmed milk for glazing
Method :

    In a bowl, combine all ingredients, except the pastry and milk.
    Fold a sheet of filo pastry in half, widthwise.
    Brush lightly with milk.
    Repeat with another 2 sheets of pastry, placing them on top of the first, to give a total of 6 layers.
    Place a quarter of the filling mixture along the edge of the pastry.
    Roll up the pastry, tucking in the ends just before making the final roll to give a neat parcel.
    Place the completed roll, sealed side down, on a lightly greased baking sheet.
    Repeat filling and rolling as above for the remaining pastry and filling.
    Brush each roll with milk.
    Bake in preheat oven for 15 minutes, or until pastry in crisp and golden brown.
    Serve hot.

For a delicious change, make this recipe with a can of tuna in place of the chicken.

Serves 2 – 4

1.2.1.3 baked egg custard

1.2.1.4 choux paste-profiteroles (Plain)

1.2.1.5 meringues

1.2.2 boiling simmering and blanching

1.2.2.1 boiled eggs

1.2.2.2 boiled pasta

1.2.2.3 chicken stock

1.2.2.4 corned silverside

1.2.2.5 blanched broccoli

1.2.2.6 turned potatoes

1.2.3 braising

1.2.3.1 osso bucco (italian braised veal knuckle)

1.2.3.2 braised red cabbage

different view

1.2.3.3 rice pilaff(braised rice)

1.2.4 deep frying

1.2.4.1 whiting fillets in tempura

1.2.4.2 tempura

1.2.4.3 french fries

1.2.4.4 french fries egg plant (a la francaisse )
Eggplant French-Fries

1 medium eggplant
flour
salt
pepper
garlic salt
one half cup vegetable oil

Peel the eggplant, and then slice it up like you were making french-fried potatoes. Once you get the eggplant cut up, then you want to take a large plastic baggie, and fill it with mixture of flour, salt, garlic salt, and pepper. Then just place the eggplant into the baggie and shake it up. After you’ve powdered your eggplant, it’s time to begin frying. For a medium sized eggplant, you’ll want to heat up half a cup of vegetable oil on medium high heat. This helps to keep the fries from absorbing too much oil. When the fries turn golden brown, remove them and place them on a paper towel to drain. You can serve the fried eggplant as is, or pop it in the oven to keep it warm (this also makes it crispier).

1.2.4.5 crumbed eggplant (paner a l`anglaise)

1 eggplant
20 Ritz crackers, coarsely crumbled
1 cup Parmesan cheese
Mayonnaise

Peel and slice eggplant crosswise. Combine cracker crumbs and Parmesan in shallow bowl. Spread eggplant slices with mayonnaise on one side. Dip into cracker mixture, pressing in crumbs. Spread with mayonnaise on the other side. Press into crumbs. Place on greased foil-lined cookie sheet. (Can stop now and bake later.) Bake at 400 degrees F for 20 minutes. Turn and bake until the other side is brown.

1.2.4.6 apple fritter in yeast batter

Ingredients

    2 apples peeled and sliced them in thin rings
    3/4 cup all purpose flour (plain flour, maida)
    1/2 teaspoon dry yeast
    1/2 teaspoon sugar
    1 tablespoon oil
    Oil to fry
    For Syrup:
    1 1/4 cup sugar
    1 cup water
    1/4 teaspoon lemon juice
    1/4 teaspoon cardamom powder
    For Garnish:
    1 tablespoon blenched and sliced pistachios

Directions

    Batter:
    Dissolve the yeast and sugar in ¼ cup warm water, and let it sit for about 5 minutes.
    Mix the flour and oil together.
    Add the yeast solution to the flour and mix.
    Make a smooth batter.
    Add water as needed.
    Consistency should be like pancake mix.
    Set the batter aside and let it sit in a warm place for half hour.
    Make sure the batter is fermented, but do not over ferment.
    After fermenting batter will be little lacy.
    Syrup:
    Boil the sugar and water together.
    Add the lemon juice, and cardamom boil for about 8 minutes until syrup is about 1/2 thread.
    Lemon juice keeps the mixture from crystallizing
    Making the jalebis:
    Heat the oil in a frying pan about 1 inch deep.
    To check if the oil is ready, put one drop of batter in the oil.
    The batter should sizzle and come up without changing in color right away.
    Dip the apple slices into the batter one at a time, making sure the slice is covered with the batter.
    Then, slowly drop the slices into the frying pan.
    Fry the jalebi in small batches.
    The jalebi will take about 4 to 5 minutes to cook.
    Turn them occasionally.
    Fry the jalebi until both sides are golden-brown.
    Transfer them into the warm syrup.
    Let jalebi soak in the hot syrup for a few seconds and take out over wire rack so access syrup can be dripped from jalebi.
    Garnish with sliced pistachios.
    Serve hot.
    Variations:
    Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.

1.2.4.7 yeast batter

1.2.5 grilling

1.2.5.1 grilling sirloin steak

1.2.5.2 grilled whitining

1.2.5.3 grilled tomato
Ingredients

    2 firm, ripe tomatoes (not overly ripe or they will fall apart when you grill them), cut in half around the middle
    Olive oil
    Kosher salt (or fleur de sel if you can get it)
    Freshly ground black pepper
    4 basil leaves, thinly sliced (roll them up like a cigar and then slice them to make nice thin slices)

Method

grilled-tomatoes-1.jpg grilled-tomatoes-2.jpg

1 Standing over a sink, use your fingers to gently dislodge and remove the watery pulp and seeds. (Although the seeds and pulp contain a lot of flavor, when you grill the tomatoes they are going to be lost anyway.)

grilled-tomatoes-3.jpg grilled-tomatoes-4.jpg

2 Preheat your grill on high heat for direct grilling. Use a grill basket or fine grill grate if you can, it will make it much easier to work with the tomatoes (or any other vegetables you grill). Season the tomatoes with salt and pepper. Brush the cut side of the tomatoes with olive oil. Brush the grill grate or grill pan with olive oil. Place the tomatoes, cut side down on the grill surface. Cover the grill and let cook for about 4 minutes. (Check after 2 minutes.) Use a metal spatula to lift tomatoes off of the grill for serving.

3 Place on a serving dish, cut side up. Drizzle a little more olive oil on the tomatoes. Sprinkle with just a little more salt and pepper. Sprinkle with thinly sliced basil.

Serves 2-4 as a side.

1.2.5.4 grilled pineapple

1.2.5.5 grilled salmon cutlet (darne)

1.2.6 poaching

1.2.6.1 stock syrup

1.2.6.2 poached pear

1.2.6.3 poached eggs

1.2.6.4 poached fillets of whitining

1.2.6.5 court bouillon

1.2.6.6 poached whole trout

Yield: 2 Servings

Ingredients

1 ts Unsalted butter
2 tb Very-small diced carrots
2 tb Very-small diced celery
1/4 c Very-small diced onion
1 c White wine
2 c Water
1 lg Saffron – (10 to 12 threads)
4 Fresh thyme sprigs
1/2 ts Salt
1/4 ts White pepper
1 tb Chopped parsley
1 tb Chopped thyme
1 tb Butter
Salt; to taste
Freshly-ground black pepper;
– to taste
1 Speckled trout – (12 to 15
-oz); head off, tail-on,
; gutted and split)

Instructions

Butter the bottom of a large shallow poaching pan. Place the carrots,
celery, onion, wine, water, saffron, thyme sprigs, salt and pepper in the
pan. Bring to a boil and then reduce the heat. Place the trout into the
liquid,open and skin side down. Cover and cook for 5 minutes, or until the
meat is just cooked. Carefully remove it from the poaching liquid using a
large spatula or two smaller ones. Place on a serving plate and keep
warm. Turn up the heat on the poaching liquid and reduce until 1/2 cup
of liquid is left. Remove the thyme sprigs, and add the chopped herbs and
stir in the butter. Adjust the seasonings. Spoon the sauce over the
fish. Garnish with chopped fresh parsley.
This recipe yields 2 servings.

1.2.7 poelling

1.2.7.1 poeler spatchcook (baby chicken)

1.2.8 roasting

1.2.8.1 roasted and marinated capsicum
Ingredients (serves 6)

    1 large red capsicum, quartered, deseeded
    1 large green capsicum, quartered, deseeded
    1 large yellow capsicum, quartered, deseeded
    1 small fresh red chilli
    1/2 small (about 50g) red onion, thinly sliced
    2 tbs chopped fresh continental parsley
    2 tbs sherry vinegar
    3 tsp extra virgin olive oil
    1 large garlic clove, crushed
    Salt & freshly ground black pepper

Method

    Preheat grill on high. Place capsicum quarters skin-side up on the grill tray with the chilli. Cook under preheated grill, turning chilli occasionally, for 8-10 minutes or until skin is charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 10 minutes (this helps lift the skin). Peel the skin from the capsicums and chilli. Cut the capsicum flesh into thin strips and finely chop the chilli.
    Combine the capsicum strips, chilli, onion, parsley, vinegar, oil and garlic in a medium bowl. Season with salt and pepper, and toss well to combine.
    Cover with plastic wrap and place in the fridge for 6 hours or overnight to marinate. Bring to room temperature and mix gently before serving.

Notes & tips

prep: 15 mins (+ 10 mins standing time & 6 hours or overnight marinating time)

1.2.8.2 roast potatoes

1.2.8.3 roast chicken

1.2.8.4 jus-lie

1.2.8.5 roast beef

1.2.8.6 jus de roti

1.2.9 shallow frying

1.2.9.1 chicken schnitzel(paner a l`anglaise)

1.2.9.2 veal medallions in mushroom cream sauce

1.2.9.3 stir-fry vegetables

1.2.9.4 blue eye meuniere

1.2.9.5 lyonnaise potatoes

1.2.10 steaming

1.2.10.1 steamed fish wrapped in lettuce

1.2.10.2 steamed trout en papillote

1.2.10.3 steamed jacket potatoes

1.2.10.4 medley of steamed vegetables

1.2.10.5 steamed sultana pudding

1.2.11 stewing

1.2.11.1 blanquette of veal

part 2

1.2.12.2 veal stock

part 1

part 2

.12.3 hungarian goulash

1.2.12.4 Ratatouille

1.2.12.5 risotto

1.2.12.6 stewed apples

2 certificate 2 in hospitality (kitchen operations)

2.1 prepare and appetisers and salad

2.1.1 salad dressing

2.1.1.1 vinaigrette-french dressing(plain)

2.1.1.2 italian dressing

2.1.1.3 mustard vinaigrette

2.1.1.4 walnut herb vinaigrette

Serves 6-8

    1 bunch parsley
    1/2 cup basil leaves
    1/2 cup young borage leaves
    12-14 sorrel leaves, torn into bite-sized pieces
    1/2 cup mint leaves
    1 bunch watercress
    1/4 cup chopped walnuts
    4 tablespoons sherry vinegar
    1 teaspoon mustard
    1 teaspoon salt
    1 minced garlic clove
    1/2 cup walnut oil

    Wash and dry the leaves. Anything too large for a fork should be torn to size.
    Buzz into a paste the walnuts, vinegar, mustard, garlic and salt in a food processor. With the motor running, drizzle in the walnut oil and buzz to combine.
    Toss and eat.

2.1.1.5 roquefort dressing
Ingredients

    475 ml mayonnaise
    355 ml buttermilk
    225 g Roquefort cheese, crumbled
    30 ml Worcestershire sauce
    3 g garlic powder

Directions

In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

2.1.1.6 sauce gribiche
Ingredients for Sauce Gribiche :

    1 hard boiled egg
    1 dl oil
    2 spoons vinegar
    salt, pepper
    parsley, tarragon, chervil
    10 capers
    2 pickles

Print this recipe
Technical stages for Sauce Gribiche :

    Crush the egg yolk, add the oil and whisk as if preparing a mayonnaise.
    Add the vinegar, salt and pepper.
    Finely chop the capers, pickles, herbs and egg white cut into strips. Mix with the mayonnaise.
    USES:
    Cold meat or fish, asparagus, salads.

2.1.1.7 mayonnaise

2.1.1.8 aioli (garlic mayonnaise)

2.1.1.9 thousand island dressing

2.1.1.10 sauce andalouse
Ingredients
2 tblspn. oil
1 tomato
4 tblspn. tomato ketchup
paprika
1 cup cold water
3/4 cup eggless mayonnaise
lemon juice
1 small green pepper
mustard
pepper
vinegar
Directions
Mix tomato ketchup with cold water and
bring to the boil, stirring constantly.
Simmer for 5 minutes, then cool. Stir into
mayonnaise and add lemon juice,
mustard, paprika and pepper. Slice the
green pepper and cook in oil until tender.
Peel, dice the tomato and add with the
green pepper to the sauce, blending well.

2.1.1.11 aciduated dressing

2.1.1.12 honey lemon dressing
Ingredients

    1 tablespoon chopped fresh parsley
    3 tablespoons honey $
    1 teaspoon lemon zest $
    4 tablespoons fresh lemon juice $
    2 teaspoons Dijon mustard $
    1 garlic clove, pressed $
    1/2 teaspoon salt $
    1/2 teaspoon pepper $
    1/3 cup olive oil $

Preparation

1. Whisk together chopped fresh parsley and next 7 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or store in an airtight container in refrigerator up to 5 days. If chilled, let stand at room temperature 15 minutes. Whisk before serving.

2.1.1.13 fruit salad dressing
2 eggs, slightly beaten
1/2 cup sugar
1/3 cup orange juice
1/3 cup fresh lemon juice
1 teaspoon grated orange rind
2 cups dairy sour cream

In saucepan mix together eggs, sugar and orange juice. Cook over medium heat, stirring constantly, until thickened; blend in lemon juice and orange rind. Cool. Gently fold in sour cream. Cover and chill; serve over fruit salads.

2.1.2 salads

2.1.2.1 choosing and preparing salad greens

2.1.2.2 green salad

http://www.youtube.com/watch?v=PbGvLf7HvXQ

2.1.2.3 asparagus salad

Raw Asparagus Salad

http://www.youtube.com/watch?v=3jfw4jaND3I

Roasted Asparagus Salad

http://www.youtube.com/watch?v=MzWOAVVvmfc

2.1.2.4 egg salad

http://www.youtube.com/watch?v=4kIjAfVWOXw

2.1.2.5 tomato salad

http://www.youtube.com/watch?v=cOrYjS3ty6E

2.1.2.6 beetroot salad

http://www.youtube.com/watch?v=fkk47d8PFwU

2.1.2.7 avocado salad

http://www.youtube.com/watch?v=tBSk1u2ynvA

2.1.2.8 cucumber salad

http://www.youtube.com/watch?v=aVq-8tnotiM

2.1.2.9 coleslaw

http://www.youtube.com/watch?v=MPzBKTaEilw

2.1.2.10 waldorf salad

http://www.youtube.com/watch?v=sbjVZBS383U

2.1.2.11 greek salad

http://www.youtube.com/watch?v=XKsEJEwXrxM

2.1.2.12 caesar salad

http://www.youtube.com/watch?v=55wxk87JRSs&feature=fvst

2.1.2.13 nicoise salad

http://www.youtube.com/watch?v=Pb4u1yai1NM

2.1.2.14 tabouli

http://www.youtube.com/watch?v=ujQ5eEUMkuc

2.1.2.15 potato salad

http://www.youtube.com/watch?v=LkbVtMUshtk

2.1.2.16 warm quail salad

http://www.youtube.com/watch?v=2lUOBL9YKqo

2.1.2.17 warm seafood salad

http://www.youtube.com/watch?v=3wuEQH7qoTY

Recipe:
Ingredients

    12 mussels, scrubbed and rinsed
    12 baby octopus, boiled 45 minutes with a cork and cooled
    12 (16 to 20 prawns), peeled and deveined
    4 small squid, peeled and cleaned, whole
    12 crayfish, boiled and shelled, reserving the heads
    2 scallions, thinly sliced
    4 tablespoons red wine vinegar
    1/2 cup extra-virgin olive oil
    1 tablespoon fresh hot red peperoncini pepper, thinly sliced
    Salt and freshly ground black pepper
    1 bunch mint, leaves removed, to yield 1/4 cup whole leaves
    2 cups wild bitter greens, washed and spun dry (can substitute baby mustard greens)
    2 lemons, cut into wedges
    Rock salt

Directions

Bring 2 quarts water to boil and add 1 teaspoon salt and 1 tablespoon red vinegar.

Add the mussels, octopus, and prawns and boil for 1 minute. The prawns should redden and mussels should start to open. Add the squid and the crayfish and continue to cook over high heat until the squid is just translucent, about 1 minute. Drain everything and place the seafood all together in a warm bowl. Add the scallions, vinegar, olive oil, peppers, salt and pepper, and the mint, and toss to coat. Add the greens, toss again, and serve warm with lemon wedges and rock salt.

2.1.2.18 fruit salad

Ingredients:

2 cups fresh seedless grapes , whole or cut depending on size
4 cups melon balls, cantaloupe or honeydew
4 cups nectarines or peaches, peeled & sliced
2 cups fresh blueberries
2 cups fresh strawberries
2 cups fresh pineapple chunks
1 cup sliced kiwi fruit

Directions:

1. Combine all fruits and chill.

2. Serve with Fruit Cream Dressing (recipe below).
Fruit Cream Dressing:

Ingredients:

1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
Juice from 1 lemon
Pineapple juice

Directions:

1. Soften cream cheese, whip with powdered sugar.

2. In a separate bowl, combine whipping cream and sugar together, whip until it forms soft peaks.

3. Combine beaten cream cheese, whipped cream, and lemon juice; continue to beat, adding just enough pineapple juice to achieve desired consistency.

4. Serve with fresh fruit salad.

2.1.3 appetisers

2.1.3.1 asparagus vinaigrette
Ingredients:
2 lbs asparagus, trimmed, peeled
1 small shallot, minced
1 small garlic clove, crushed
1/2 teaspoon Dijon mustard
1/2 lemon, juice of
3/4 cup olive oil
2 teaspoons red wine vinegar
1/2 teaspoon fresh ground black pepper
1 hard-cooked egg, yolk and white minced separately
1/4 cup chopped fresh parsleyDirections:1
Blanch the asparagus and drain it on paper towels.
2
Arrange the spears in a shallow serving dish and sprinkle with the minced shallot.
3
Place the garlic and salt in a small bowl, and mash them together with the back of a spoon until the mixture forms a paste.
4
Stir in the mustard and lemon juice.
5
Whisk in the oil, vinegar, and pepper.
6
Spoon this dressing over the asparagus.
7
Garnish the asparagus with alternating bands of chopped egg white, parsley, and egg yolk.
8
Chill thoroughly before serving.

2.1.3.2 fruit coctail

INGREDIENTS2 (15.25 ounce) cans fruit cocktail in juice
1 (20 ounce) can unsweetened pineapple tidbits, drained
1 (11 ounce) can mandarin oranges, drained
1 tablespoon lemon juice
1 (1 ounce) package instant sugar-free vanilla pudding mix
2 medium firm bananas. sliced

DIRECTIONS1.In a bowl, combine the fruit and lemon juice. Sprinkle with pudding mix. Stir gently for 1 minute or until mixture is thickened. Fold in bananas. Refrigerate until serving.

2.1.3.3 seafood coctail

    3/4 pound cooked large shrimp (peeled, deveined, tails removed), halved crosswise
    1/2 pound fresh lump crabmeat, cartilage removed
    1/2 pound fresh lobster meat, cut into 1/2-inch pieces
    1/4 cup finely diced carrot
    1/4 cup finely diced celery
    1 tablespoon drained tiny capers
    Salt and freshly ground black pepper, to taste
    1 teaspoon finely minced red or green jalapeño pepper, ribs and seeds removed
    2 tablespoons chopped fresh flat-leaf parsley
    1/3 cup highest quality extra-virgin olive oil
    3 tablespoons fresh lemon juice (from 1 large lemon)

print a shopping list for this recipe view wine pairings
Preparation

1. Place the shrimp, crab, lobster, carrot, celery and capers in a large bowl. Using a rubber spatula, gently fold together the ingredients, being careful not to break up the crab too much. Season with salt and pepper.

2. Add the jalapeño pepper and parsley, then carefully fold in the olive oil and lemon juice, tasting as you go along. Adjust the seasonings and serve immediately, or chill for up to 6 hours. Divide seafood between 8 wine glasses for serving.

2.1.3.4 smoked salmon

http://www.youtube.com/watch?v=EvIyw3D1oRQ

2.1.3.5 avocado mousse

http://www.youtube.com/watch?v=QEpmrWOkH70

2.1.3.6 antipasto

http://www.youtube.com/watch?v=QEzYVQGKUVQ

2.1.3.7 scallop brochette

http://www.youtube.com/watch?v=OxtiLPqIEUQ

2.1.3.8 chicken satay

http://www.youtube.com/watch?v=IUEf-nciCeg

2.1.3.9 oysters kilpatrick

http://www.youtube.com/watch?v=WeAGbUIj3JU

2.1.4 canapes

2.1.4.1 cucumber and salmon cream canapes
Ingredients

    2 medium cucumbers, peeled
    4 ounces smoked salmon, flaked
    2 tablespoons lemon juice
    1 tablespoon finely chopped onion
    1 tablespoon capers, drained
    1 tablespoon minced fresh parsley
    1/2 teaspoon Dijon mustard
    1/8 teaspoon pepper

Directions

Cut cucumbers in half lengthwise; remove and discard seeds. In a small bowl, combine the remaining ingredients. Spoon into cucumber halves.
Wrap in plastic wrap. Refrigerate for 3-4 hours or until filling is firm. Cut into 1/2-in. slices. Yield: about 3-1/2 dozen.

2.1.4.2 oyster on lettuce canape

2.1.4.3 asparagus and red capsicum butter

2.1.4.4 roast beef and mustard canapes

Ingredients

    30cm-long baguette bread
    olive oil cooking spray
    200g sliced rare roast beef, cut into strips
    200g roasted red capsicum, thinly sliced

Horseradish mayonnaise

    1/2 cup S&W whole-egg mayonnaise
    1 tablespoon horseradish cream
    1 1/2 teaspoons dijon mustard

    Step 1Preheat oven to 180°C. Trim ends from bread. Cut into 24, 5mm-thick slices. Place bread slices, in a single layer, on 2 oven trays. Spray with oil. Bake for 8 to 10 minutes, swapping trays over halfway through cooking, or until light golden. Remove to a wire rack to cool completely.
    Step 2Make horseradish mayonnaise: Meanwhile, combine mayonnaise, horseradish cream and mustard in a small bowl. Season with salt and pepper.
    Step 3Top each bread slice with roast beef. Dollop with horseradish mayonnaise and top with capsicum. Season with pepper. Serve immediately.

2.1.4.5 camembert and strawberry canapes

2.1.4.6 crudites

http://www.youtube.com/watch?v=DGhE5EWXWLg

2.1.5 hot coctail foods-savouries

2.1.5.1 barbacued chicken wings

http://www.youtube.com/watch?v=g_s6BhY5n-0

2.1.5.2 mini quiche

http://www.youtube.com/watch?v=ZvEct9G7Hug

2.1.5.3 angels on horseback

http://www.youtube.com/watch?v=EbStav4-wPg

2.1.5.4 fish goujons

http://www.youtube.com/watch?v=GvM6u535hPg

2.1.5.5 smoky pumpkin filo triangles

http://www.youtube.com/watch?v=46fwJ1D8_RY

2.2 prepare sandwiches

2.2.1 cold sandwiches

2.2.1.1 conventional sandwich (example)

This basic sandwich consists of two slices of buttered bread with any filling and seasoning, cut into various shapes. Crusts are generally left on, but can be removed.

2.2.1.2 pinwheel sandwich (example)

http://www.youtube.com/watch?v=GR3ayM8rcJc

2.2.1.3 open sandwich (example)

An open sandwich, also known as an open face/faced sandwich, Ulrich Sandwich, bread baser, or tartine, consists of a single slice of bread with one or more food items on top.

2.2.2 hot sandwiches

2.2.2.1 club sandwich

http://www.youtube.com/watch?v=S45AYGYIDL4

2.2.2.2 crouques monsieur

n the end I decide to toast the bread first, as Jamie magazine does, but only on side to mimic the simultaneously soft and crisp texture one gets from frying. I’m also going to brush it with butter, to make it as robustly crunchy as possible – it should be able to withstand the bechamel on top, while yielding to the volcano of melted cheese within. And if you don’t like that, then perhaps you’d be better off with a tuna wrap.

Makes 2

50g butter, at room temperature
4 slices of white bread, crusts cut off
1 tbsp plain flour
100ml milk
80g Gruyère, grated
Nutmeg, to grate
2 tbsp dijon mustard
2 slices of good ham

1. Preheat the grill to medium-high, line the tray with foil and put the butter in a pan over a medium-low heat to melt it. Brush one side of each slice of bread liberally with melted butter and put under the grill butter-side uppermost until golden and crisp, then set aside.

2. Stir the flour into the remaining butter to make a paste, cook for a minute, then gradually whisk in the milk, a little at a time, until smooth. Simmer for a few minutes, until thickened, then take off the heat and stir in 30g cheese until melted. Grate in a little nutmeg, stir and season lightly.

3. Spread the untoasted sides of the bread with mustard, then put the ham on top, followed by the cheese, and pop under the grill for a couple of minutes until the cheese has melted.

4. Top with the rest of the bread, with the toasted side uppermost, and push down, then put the sandwiches on to the grill tray and top with bechamel sauce. Grill for about 5 minutes, until golden and bubbling, and serve immediately.

Is the croque monsieur the world’s finest toastie, or an overrated, overpriced Parisian cafe cliche? Do you prefer it plain, or drenched in bechamel sauce, fried or grilled – or even topped with a fried egg or, God forbid, a pineapple ring?

http://www.youtube.com/watch?v=Mr_vDA-MUzM

2.2.2.3 bookmaker sandwich
Ingredients:2 slices irish soda bread
3 ounces thinly sliced baked limerick ham (recipe ID # 20102)
1 ounce thinly sliced pepperoni
1 1/2-2 ounces sliced Irish farmhouse cheese (havarti, which tastes vaguely similar, may be used)
iceberg lettuce
fresh tomato, slicedRed Wine Dijon Vinaigrette6 fluid ounces olive oil
4 fluid ounces red wine vinegar
4 fluid ounces fresh lemon juice
2 teaspoons Dijon mustard
salt
1/4 teaspoon cracked black pepperDirections:

1
—To Make The Vinaigrette—.
2
Combine all vinaigrette ingredients in a small bowl and whisk together until thoroughly mixed.
3
Shake before using.
4
Refrigerated, the vinaigrette will last for about a week.
5
—To Make The Sandwich—.
6
Toast the bread or bun under a broiler until light golden brown.
7
On one slice of the bread, or one half of the hoagie roll, layer the Limerick ham, then the pepperoni, and then the cheese.
8
Return to the broiler and broil until the cheese is melted.
9
Remove from the broiler, sprinkle with vinaigrette to taste, and top with lettuce, tomato and the other bread slice or roll half.
10
Serve hot.

2.3 prepare stocks sauces and soups

2.3.1 stocks

2.3.1.1 introduction

2.3.1.2 brown stock (estouffade or fonds brun)

http://www.youtube.com/watch?v=-eCC6RkUSbk

2.3.1.3 fish stock (fonds de poisson)

http://www.youtube.com/watch?v=aDosRVSZE_g

http://www.youtube.com/watch?v=CP8U0s-qGeU

2.3.1.4 vegetable stock (fonds de legume)

http://www.youtube.com/watch?v=ijbmKfp6jg4

2.3.1.5 dashi stock

http://www.youtube.com/watch?v=orRs3Rhy9Xs

2.3.1.6 white beef or veal stock (fonds blanc)

http://www.youtube.com/watch?v=H5plRoYDtec

2 chicken carcasses and 2 lbs. veal bones and scraps
1 gallon water
1 large onion, sliced
2 carrots, sliced
2 leeks, washed well and sliced
1 celery stalk, washed and sliced
2 bay leaves
2 sprigs thyme
4 sprigs parsley
2 cloves
6 cracked black peppercornsCrack the bones and cut the carcasses into 2 or 3 pieces with a meat cleaver and rinse well in cold water. Place bones in a large stock pot, cover with the water, and bring to a full foil. Skim thoroughly. Add the vegetables and herbs. Reduce heat and simmer, partly covered, for 2 to 3 hours, skimming as necessary. Pour stock through a fine strainer into a bowl. Chill and reserve.

2.3.1.7 chicken stock (fond blanc de volaille)

http://www.youtube.com/watch?v=S6WFoBifgEM

2.3.1.8 short stock

2.3.1.9 broth

http://www.youtube.com/watch?v=oN_9gjYZHzQ

http://www.youtube.com/watch?v=vyWQaKPk_EU&feature=relmfu

2.3.2 sauces

2.3.2.1 bechamel sauce

http://www.youtube.com/watch?v=5yrbsbQGjRM

2.3.2.2 veloute sauce

http://www.youtube.com/watch?v=7Ol1koNPGfo

2.3.2.3 espagnole

http://www.youtube.com/watch?v=0VCeS0J1yq8

http://www.youtube.com/watch?v=1kU4X00xnxE&feature=relmfu

2.3.2.4 demi-glace

http://www.youtube.com/watch?v=dQSG0A60kqw

2.3.2.5 mayonnaise

http://www.youtube.com/watch?v=Gz0fLT_k3_U

2.3.2.6 sauce hollandaise

http://www.youtube.com/watch?v=aGw_gs8UaeI

2.3.2.7 sauce bearnaise

http://www.youtube.com/watch?v=IVG0E-VICH4

2.3.2.8 cumberland sauce

http://www.youtube.com/watch?v=4lTHKMKPNkE

2.3.2.9 beurre noissette (nut brown butter) beurre noir (black butter)

beurre noissette

http://www.youtube.com/watch?v=hw8hT47NNyg

beurre noir

Beurre noir (French: black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark brown. As soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar.[1] Some recipes also add a sprig of parsley, which is removed from the hot butter before the acid is added.

Beurre noir is typically served with eggs, fish, or certain types of vegetables.

2.3.2.10 bread sauce

http://www.youtube.com/watch?v=-jICoXrKxsw

2.3.2.11 creme anglaise (english custard)

http://www.youtube.com/watch?v=je3i_BvLO4c

2.3.2.12 lemon sauce

http://www.youtube.com/watch?v=9gpfXcQby4Q

2.3.2.13 strawberry coulis

http://www.youtube.com/watch?v=yLaHjFI_yK8

2.3.2.14 beef consome (clear)

http://www.youtube.com/watch?v=0kVWoSpQmS8

2.3.2.15 tomato sauce

http://www.youtube.com/watch?v=ymUlEf_DRDM

2.3.2.16 roux

http://www.youtube.com/watch?v=qx6tZ8ZU0qc

2.3.2.17 pan sauces(deglazed pan sauces)

http://www.youtube.com/watch?v=2jOA85TnH1g

2.3.2.18 beurre blanc sauces

http://www.youtube.com/watch?v=QLmzaYpBYgw

2.3.3 soups

2.3.3.1 cream of chicken soup(cream-veloute)

http://www.youtube.com/watch?v=e-cQKBbTGuE

2.3.3.2 thai style pumpkin soup (puree)

http://www.youtube.com/watch?v=OJUTuRgnfrs

2.3.3.3 leek and potato soup (puree)

http://www.youtube.com/watch?v=-E6krizuwAw

2.3.3.4 lobster bisque (bisque)

http://www.youtube.com/watch?v=AvXf_onNSdE

2.3.3.5 minestrone (broth)

http://www.youtube.com/watch?v=KchBiFT7Vlg

2.3.3.6 green pea soup (puree)

http://www.youtube.com/watch?v=M9dPV8yFLgI

2.3.3.7 gazpacho (cold)

http://www.youtube.com/watch?v=vO_0joLyBOY

2.3.3.8 mulligatawny (brown)

http://www.youtube.com/watch?v=F1gGvEOm2vg

2.4 prepare vegetables,eggs and farinaceous dishes

2.4.1 vegetables

2.4.1.1sauteed jerusalem artichoke

2.4.1.2 braised fennel

part1

http://www.youtube.com/watch?v=Fv3VKMaDl7U

part 2

http://www.youtube.com/watch?v=2SWeqd3y-0g

2.4.1.3 cauliflower polognaise
Ingredients
Serves: 2

    1 medium cauliflower, trimmed and cut into florets
    90 g butter
    1/2 cup dried white breadcrumbs
    Salt and freshly ground white pepper
    1 hard-boiled egg, shelled and halved
    3 tablespoons chopped fresh parsley

Preparation method

Prep: 15 minutes | Cook: 8 minutes
1.
Steam the cauliﬂower ﬂorets for 8–10 minutes, or until just tender. Meanwhile, melt the butter in a frying pan. Add the breadcrumbs and fry on medium heat, stirring constantly, until golden – take care not to let them burn. Remove the pan from the heat, season to taste with the salt and white pepper and keep hot.
2.
Remove the yolk from the egg and pass it through a small sieve. Finely chop the white. Arrange the cauliﬂower ﬂorets in a heated, shallow dish and quickly spoon lines of buttered crumbs, egg white, yolk and parsley on top. Alternatively, pour the crumbs all over the cauliﬂower, then sprinkle on the egg white, yolk and parsley.
VariationBroccoli Polonaise: Simply substitute broccoli florets for the cauliflower and proceed as directed above for cauliflower.

2.4.1.4 spinach timbales
Ingredie

    1 1/2 pounds rinsed, stemmed spinach $
    1 container (15 oz.) whole-milk ricotta cheese
    3 large eggs $
    1/2 cup whipping cream $
    1/3 cup shredded Swiss cheese
    3 canned anchovies, rinsed and patted dry
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/4 teaspoon ground nutmeg

Preparation

    1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add half the spinach and cook until wilted, 1 to 2 minutes. Remove from water with a strainer and rinse under cold water until cool. Repeat to cook and cool remaining spinach. Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible.
    2. In a food processor, whirl spinach, ricotta, eggs, cream, cheese, anchovies, salt, pepper, and nutmeg until well blended. Pour mixture into a buttered 2- to 2 1/2-quart soufflé or baking dish.
    3. Bake on the middle rack of a 350° regular or convection oven until top looks solid when gently shaken, 45 to 50 minutes. Let cool 10 minutes.

2.4.1.5 orange glazed beetroot

http://www.youtube.com/watch?v=f3aqWZy6Z4s

2.4.1.6 braised pumpkin in pernod cream

2.4.1.7 parsnip au gratin
Ingredients

    2 pounds parsnips
    boiling water
    salt
    Sauce: 2 tablespoons butter
    2 tablespoons flour
    1/2 teaspoon salt
    1/8 teaspoon pepper
    1 1/2 cups milk
    2 tablespoons butter
    1/4 cup dry bread crumbs
    1/3 cup sharp Cheddar cheese, shredded

Directions

    Wash parsnips and peel. Cut lengthwise into quarters and remove core. Cut crosswise into 1 1/2 inch pieces.
    In 1 inch boiling salted water in 3 quart saucepan, simmer parsnip, covered, 10 to 15 minutes or just until tender. Drain.
    Meanwhile, preheat oven to 350 degrees F. Grease a 1 1/2 quart casserole.
    Make sauce: Melt 2 tablespoons butter in small saucepan. Remove from heat. Stir in flour, salt and pepper to make a smooth mixture. Gradually add milk, stirring.
    Over medium heat, bring to boiling, stirring constantly. Reduce heat; simmer 1 minute. Combine sauce with parsnip in prepared casserole.
    In 2 tablespoons butter in a small saucepan, brown bread crumbs, stirring.
    Remove from heat. Add cheese, mixing well. Sprinkle over parsnip mixture. Bake, uncovered, 25 minutes or until bubbly and golden.

2.4.1.8 french style peas

http://www.youtube.com/watch?v=Npwmx7mx8pY
INGREDIENTS
2 tablespoons olive oil
2 (300g) medium onions, chopped finely
500g fresh shelled peas
3 bacon rashers, rind removed, chopped finely
2 cloves garlic, crushed
1 (500g) small iceberg lettuce, trimmed, shredded finely
75g butter
1½ tablespoons lemon juice
METHOD

Heat oil in a large saucepan over medium-high heat. Cook the onion, stirring, until softened. Add peas, bacon and garlic; cook for about 5 minutes or until peas start to soften. Add lettuce; cook for 2 minutes, covered loosely, or until lettuce is wilted.

Add butter; cook for about 3 minutes or until butter combines with pan juices and peas are tender.

Stir in lemon juice and season with salt and freshly ground black pepper.

2.4.1.9 zucchini provencale

http://www.youtube.com/watch?v=psC4VQn5Od4

2.4.1.10 new potatoes with parsley butter

http://www.youtube.com/watch?v=Ya7qXbPzIQg

2.4.1.11 gaufrette potatoes

http://www.youtube.com/watch?v=b1Xi8XMJlBo

2.4.1.12 boulangere potatoes

http://www.youtube.com/watch?v=9W2JuHUUsIg

2.4.1.13 parisienne potatoes

http://www.youtube.com/watch?v=wk0p6VBO5gY

2.4.1.14 gratin dauphinois

http://www.youtube.com/watch?v=W9EIqAGloMw

2.4.1.15 garlic mash
Ingredients

    3 1/2 pounds russet potatoes
    2 tablespoons kosher salt
    16 fluid ounces (2 cups) half-and-half
    6 cloves garlic, crushed
    6 ounces grated Parmesan

Directions

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

2.4.1.16 duchesse potatoes

http://www.youtube.com/watch?v=uv1ZURcxpcA

2.4.1.17 william potatoes

http://www.youtube.com/watch?v=6RpFSAAdBfs

2.4.2 farinaceous dishes

2.4.2.1 steamed rice

http://www.youtube.com/watch?v=lob3RmC8g_4

2.4.2.2 paella valenciana

http://www.youtube.com/watch?v=KozLYSILHb4

2.4.2.3 apricot conde

2.4.2.4 egg pasta dough

http://www.youtube.com/watch?v=MstbJ2LryGc

2.4.2.5 rolling and cutting fresh fettucine

http://www.youtube.com/watch?v=mjA6O5j0smI

2.4.2.6 fettucine with asparagus and prosciutto

Ingredients

8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths

    1/4 cup (1/2 stick) unsalted butter
    4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
    8 ounces crimini mushrooms, sliced
    1 cup frozen petite peas, thawed
    1 cup whipping cream
    16 cherry tomatoes, halved

    1 pound fettuccine
    2/3 cup grated Parmesan cheese (about 2 ounces)
    1/4 cup chopped fresh chives

print a shopping list for this recipe view wine pairings
Preparation

Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.

Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.

Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.

2.4.2.7 spaghetti nicouse

2.4.2.8 summer salad

http://www.youtube.com/watch?v=aIl8JfYrfGE

2.4.2.9 gnocchi italienne

http://www.youtube.com/watch?v=eU8U7m7k36A

2.4.2.10 polenta with chinese broccoli

Ingredients

2 lb Chinese broccoli, thick ends trimmed

For polenta

    6 cups water
    1 1/2 teaspoons salt
    1 1/2 cups polenta (not instant) or yellow cornmeal
    3 tablespoons unsalted butter, softened
    1/2 cup heavy cream
    2 tablespoons finely grated parmesan

For sausage and garlic

    2 tablespoons olive oil
    3/4 lb hot Italian sausage, casings removed
    2 garlic cloves, thinly sliced
    1 teaspoon salt
    1/2 teaspoon black pepper

Preparation

Cook broccoli:
Cut broccoli stems diagonally into 1-inch pieces and coarsely chop leaves. Cook stems in a large pot of boiling salted water until just tender, about4 minutes. Stir in leaves and cook 1 minute. Drain in a colander, then rinse under cold water to stop cooking. Do not squeeze out excess water.

Cook polenta:
Bring water with salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking constantly. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and simmer polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total. Stir in butter, cream, and cheese and remove from heat.

Sauté sausage and garlic while polenta cooks:
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté sausage, stirring and breaking up meat into large pieces with a spoon, until browned and cooked through, about 5 minutes. Transfer with a slotted spoon to a plate. Reduce heat to moderate, then cook garlic in skillet, stirring, until golden, about 2 minutes.

Add broccoli and cook, stirring and scraping up brown bits from bottom of skillet, 2 minutes. Return sausage to skillet and toss with greens, salt, and pepper. Serve over polenta.

2.4.3 egg dishes

2.4.3.1 fried eggs

2.4.3.2 eggs benedict

http://www.youtube.com/watch?v=edobNPAaE4Y

2.4.3.3 eggs florentine

http://www.youtube.com/watch?v=_1Xp2PemuzM

2.4.3.4 shirred egg (egg in cocotte)

http://www.youtube.com/watch?v=BWPx7sufeS8

2.4.3.5 scrambled eggs

http://www.youtube.com/watch?v=dU_B3QNu_Ks

2.4.3.6plain omelette

http://www.youtube.com/watch?v=l89y2jme4Ls

2.5 prepare pastry cakes and yeast goods

2.5.1 short and sweet pastry

2.5.1.1 short pastry (pate a foncer)

http://www.youtube.com/watch?v=mYFVZAo_Hxc

2.5.1.2 quiche lorraine

http://www.youtube.com/watch?v=9VGRA_MNC1E

2.5.1.3 sweet pastry (pata sucree)

part 1

http://www.youtube.com/watch?v=5v9J0g36InU

part 2

http://www.youtube.com/watch?v=nktV8NtBkXw&feature=relmfu

2.5.1.4 quick mix sweet pastry

2.5.1.5 apple pie

http://www.youtube.com/watch?v=FKvpX8lIWgY

2.5.1.6 pecan tart

http://www.youtube.com/watch?v=9IeOdinvzcc

2.5.1.7 fruit flan

http://www.youtube.com/watch?v=_HUTUo9G1Gw

2.5.1.8 creme patissiere (pastry cream)

http://www.youtube.com/watch?v=R92Jb62xvo0

2.5.2 choux paste

2.5.2.1 choux pastry

http://www.youtube.com/watch?v=bVRRdLIy6yk

2.5.2.2 cream puffs

http://www.youtube.com/watch?v=kDJgLwqhSRI

2.5.2.3 profiteroles

http://www.youtube.com/watch?v=oWm7ltQHYMQ

2.5.2.4 coffee eclairs

http://www.youtube.com/watch?v=Tn3QHYV_q1I

2.5.2.5 paris brests

http://www.youtube.com/watch?v=VXRbsV0PSoI

2.5.3 puff pastry

2.5.3.1 puff pastry

http://www.youtube.com/watch?v=y4u4AY0J–c

2.5.3.2 rough puff pastry

http://www.youtube.com/watch?v=EyA5OlWU91E

2.5.3.3 palmiers

http://www.youtube.com/watch?v=navZg8d6X-w

2.5.3.4 mille-feuille

http://www.youtube.com/watch?v=jWfO2M28k-w

2.5.3.5 vol au vents and bouchees

vol au vents

http://www.youtube.com/watch?v=bn9jqA6Sh1I

bouchees
Ingredients

    3/4 pound lobster tail meat, roughly chopped
    1/2 teaspoon salt
    1/4 teaspoon paprika
    1/2 cup chilled heavy cream
    1 tablespoon minced tarragon
    4 small puff pastry shells
    1 egg with 1 tablespoon water to make egg wash
    1 ounce Sevruga caviar, optional

Directions

Preheat oven to 400 degrees F.

In a food processor, puree the lobster meat with the salt and paprika. With the motor running, add the cream in a steady stream and blend until the mixture is smooth, then add the tarragon.

Place the pastry shells on a lightly greased baking sheet, brush the tops with the egg wash, being careful not to let the wash drip down the sides, and bake in the middle of the preheated oven until they are just beginning to color, about 7 minutes. Transfer the shells to a rack and let them cool completely.

Pipe or spoon the lobster mousse into the puff pastry shells and bake in the oven until the mousse is set and the shells are golden brown, about 4 to 5 minutes.

Serve immediately topped with a dollop of caviar

2.5.3.6 pithivier

http://www.youtube.com/watch?v=UhILQ-pWC5M

http://www.youtube.com/watch?v=kWeSeFJKRuk

2.5.3.7 sausage rolls

http://www.youtube.com/watch?v=_nQrvnn3eqA

2.5.4 strudel dough

2.5.4.1 strudel dough
Ingredients Edit and Save
Original recipe makes 2 strudels

    2 1/2 cups all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 tablespoon white sugar

    3 eggs, well beaten
    3 tablespoons vegetable oil
    1/4 cup water

Directions

    In a large bowl, sift together all-purpose flour, baking powder and salt.
    Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 the water. Knead into a soft, pliable dough, using more of the water as necessary.
    Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. To use, divide into two parts, roll flat on a lightly floured surface and lightly brush with remaining vegetable oil. Fill and bake as desired.

2.5.4.2 apple strudel(australian style)
Ingredients
Serves: 6

    1 sheet frozen puff pastry, thawed
    4 granny smith apples
    1 cup (155g) brown sugar
    1 cup (160g) sultanas
    1 egg
    ¼ cup (60ml) milk

Preparation method

Prep: 30 minutes | Cook: 35 minutes
1.
Preheat oven to 200 degrees C. Peel the apples, grate one with a cheese grater, using the biggest slats on the grater, and thinly slice the rest. Mix the apples, sultanas and sugar together and set aside.
2.
Roll the thawed pastry with a rolling pin slightly and place it on a greased baking tray. Spoon the apple mixture down the middle of the pastry lengthways, leaving a 4 cm gap at each end.
3.
Fold the pastry and seal the long and short edges by brushing them lightly with water an pressing together
4.
Beat the egg and milk together till thoroughly mixed then brush this on top of the pastry. Bake for 35-40 minutes.
http://www.youtube.com/watch?v=8nQR2drIMAM

2.5.4.3 vegetable strudel
Ingredients:Servings:81 1/2 cups sharp cheddar cheese, shredded (6 oz)
1 1/2 cups broccoli, chopped and cooked
1 cup cauliflower, chopped and cooked
1 cup carrot, chopped and cooked
1 garlic clove, minced
2 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon basil, dried
1/2 teaspoon tarragon, dried
1/4 teaspoon pepper
7 sheets frozen phyllo pastry, thawed in the refrigerator
melted butter or margarineDirections:

1
Combine first 10 ingredients in a large bowl. Stir well.
2
Work with 1 sheet of phyllo at a time (keep remaining sheets covered with a slightly damp towel), Place 1 phyllo sheet on an ungreased baking sheet. Lightly brush with butter. Layer 5 more sheets of phyllo on top, brushing each sheet with butter. Spread vegetable mixture over phyllo to within 2 inches of edge. Place remaining sheet of phyllo over mixture. fold edges over twice to seal. Fold in half lengthwise; brush with butter.
3
Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cut into 1 1/2 inch slices and serve.

2.5.5 hot water pastry

2.5.5.1 hot water pastry

http://www.youtube.com/watch?v=BkDfK-2Zwc0

2.5.6 Suet Pastry
2.5.6.1 Suet Pastry

http://www.youtube.com/watch?v=eNHC892bFmA
Ingredients

12 oz/ 340 grams Self Raising Flour

6 oz/170 grams Suet (I use a light one, and you can get vegetarian suet now)

A pinch of Salt

175mls/6fl oz water
Method

Add the flour and yeastPlace the flour, suet and salt into a large mixing bowl.
Add WaterUsing a spatula, gradually mix the water in. You may need a little more.

knead the pastryTurn the mixed pastry onto a floured board and knead well until the water and flour are mixed together and the pastry is smooth.

One thing I would like to point out is that you use half the amount of suet to Self Raising Flour. So, for example, if the recipe states that you need 8 oz/240 grams of pastry, I would suggest you use 6 oz/170 grams of Self raising flour and 3oz/85 grams suet. I know this will make slightly more than 8 ozs of pastry, but, I think it is always safer to have too much than too little. You can always freeze what you have left over or give it to the birds.

The great thing about this pastry is that it is really difficult to ruin, unlike short crust, rough puff or puff pastry. So, if you have never made pastry before, have a go at making this. I think you will be really pleased with the results.

2.5.7 cakes

2.5.7.1 genoise

http://www.youtube.com/watch?v=nKa1e_CpvoY

2.5.7.2 butter cake

http://www.youtube.com/watch?v=4sPHZ1tnneU

2.5.7.3 chocolate roulade batter
Ingredients:

    ***CHOCOLATE SPONGE***
    50g (1/4 cup) granulated white sugar
    2 Tbsp extra sugar
    6 large room temperature eggs, separated
    1/2 tsp pure vanilla extract
    112g (4oz) bittersweet chocolate, chopped in small pieces
    ***CREAM FILLING***
    240ml whipping cream
    1/2 tsp pure vanilla extract
    15g (1 Tbsp) icing sugar
    1 Tbsp Grand Marnier
    ***GARNISH***
    6 fresh raspberries
    Melted chocolate
    Icing sugar for dusting
    Special equipment: 17 inch (43 cm) x 12 inch (30 cm) baking sheet or jelly roll tin.

Preparation:

    Preheat oven to 350 F (180C. Place the oven rack in the middle of the oven.
    Spray baking sheet with oil. Line the sheet with baking paper and lightly butter and flour the paper. Set aside.
    Separate the eggs, placing the whites in one bowl and the yolks in another. Make sure there are no bits of shell in either bowl. Set aside.
    Melt the chocolate in a stainless steel bowl set over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Stir with a clean metal spoon to met. At this point dip your raspberries in some chocolate and set aside until needed. Allow remaining chocolate to cool slightly.
    In the bowl of an electric mixer, or using a hand mixer, add the egg yolks and 1/4 cup of sugar. Beat until the mixture is light and fluffy, or for about 5 minutes. To test if the batter is ready, the batter should fall back into the bowl in a slow ribbon. Add the vanilla extract. Add the melted chocolate and beat until just combined. Set aside.
    In a clean mixing bowl and using clean beaters, beat the egg whites until foamy until soft peaks form. Gradually beat in the remaining 2 tablespoons of sugar until stiff peaks form.
    Use a rubber spatula to gently fold a small amount of the egg whites into the egg yolk mixture to lighten the batter. Fold in the remaining whites just until incorporated. Be careful not to over mix or else the batter will deflate.
    Spread the batter evenly into the prepared pan with a spatula. Bake until the cake is puffed and springs back when gently pressed, or for about about 15-17 minutes. Remove from oven.
    Stand in pan for 5 minutes. Place a sheet of baking paper onto a flat surface. Sprinkle with 2 tablespoons of remaining caster sugar. Turn sponge onto baking paper. Starting from 1 short side, roll up to form a log. Set aside to cool completely. Cover with a slightly damp kitchen towel and set aside to cool completely.
    Whip the cream. In a large, clean mixing bowl add the cream, vanilla extract, Grand Marnier and icing sugar. Beat the mixture until stiff peaks form.
    Gently unroll the cake and spread with filling, leaving a 2cm border. Re-roll cake gently (it may crack a little), then wrap in foil and refrigerate for 30 minutes or until filling is firm. Just before serving, top with raspberries and dust with icing sugar. Note: Cake will keep, refrigerated, for up to 3 days.

2.5.7.4 brandied fruit cake

http://www.youtube.com/watch?v=6kFHGSuVLAs
Start this fruitcake about a month before you want to enjoy it. This recipe makes two 9-inch loaf cakes, so you’ll have one for yourself and one to give.

    1-1/2 pounds (about 3 cups) mixed diced candied fruit (dates, dried cherries, candied pineapple, etc.
    2-1/2 cups chopped pecans
    1 15-ounce package golden raisins
    1/2 cup brandy, for soaking fruit
    2 tablespoons butter, softened
    2 tablespoons fine dry breadcrumbs
    3 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/4 teaspoon ground allspice
    1/2 teaspoon cinnamon
    1 cup additional butter, softened
    2 cups firmly packed light brown sugar
    4 eggs
    3/4 cup brewed coffee
    2 cups additional brandy, for sprinkling

In a large bowl, combine the candied fruit, pecans, raisins and 1/2 cup brandy. Toss to mix thoroughly, cover, and let stand for 3 to 5 hours at room temperature.

Preheat oven to 325°F. Using 1 tablespoon butter for each, butter two 9-inch loaf pans. Sprinkle each with 1 tablespoon of the breadcrumbs, and rotate to coat evenly.

Sift together the flour, baking powder, salt, allspice and cinnamon. In the large bowl of an electric mixer, cream 1 cup butter with the brown sugar. Add the eggs, one at a time, beating well after each addition, and continue to beat until light and fluffy. Add the flour mixture alternately with the coffee, stirring after each addition, until batter is just blended.

Pour batter over the fruit mixture and blend thoroughly. Spoon batter into prepared pans.

Bake in preheated oven for 1-1/2 hours until a cake tester inserted in center comes out clean. Let cakes cool in pans for 20 minutes, and then turn out onto racks, and cool completely. Place each cake on a large sheet of aluminum foil. Sprinkle each cake with 1/4 cup brandy. (See Note, below) Wrap each cake tightly in the aluminum foil, sealing well. Store in a cool dark place.

After seven days, unwrap the cakes and sprinkle each with an additional 1/4 cup brandy. Rewrap. Repeat this procedure each week for the next two weeks. Then let the cakes mellow for a final week before serving.

Makes two 9×5-inch fruitcakes.

Prep time: 4 hours; Cooking time: 90 minutes; Total time: 5 hours 30 minutes

2.5.7.5 carrot cake

http://www.youtube.com/watch?v=DD5y0Ydjk68

2.5.7.6 sweet potato cake

http://www.youtube.com/watch?v=BTdr3El2BhI

2.5.7.7 japonaise meringues
1 1/4 cups ground almonds
1/4 cup superfine sugar
1/4 cup cornstarch
5 egg whites
2/3 cup superfine sugar, extraFor Coffee Butter Cream1 cup superfine sugar
3/4 cup water
1 tablespoon coffee extract
6 egg yolks, beaten lightly
8 ounces cold butterTo Decorate1 cup sliced almonds, toasted lightly
powdered sugar, for dusting

Directions:

1
Preheat the oven to 350°F.
2
Grease and flour 3 baking trays, or line them with baking paper, and mark each with an 8″ circle.
3
Place ground almonds, superfine sugar and cornstarch in a small bowl, mix together, and set aside.
4
Using an electric mixer, beat the egg whites in a small bowl until they form soft peaks.
5
Gradually add the extra superfine sugar, and continue beating until the mixture resembles uncooked meringue.
6
Carefully fold the almond mixture, that was set aside, into the meringue.
7
Spread meringue mixture on to each of the 3 trays inside the marked circles, or use a piping bag with a 1/2″ nozzle to pipe a spiral within each circle.
8
Place two of the trays on the centre shelf of the oven and the third on the shelf below.
9
Bake for 25 minutes or until meringue is a pale, golden colour- if necessary move the bottom tray to the centre shelf and cook a further 5 minutes.
10
Allow the trays to cool on wire racks for 10 minutes before loosening the meringues with a large spatula- do not remove meringues from trays until they have completely cooled.
11
For the coffee butter cream- bring the sugar and water to the boil in a small pan, then reduce heat and simmer until the syrup thickens.
12
Remove from heat and add the coffee essence, and stir briefly to combine.
13
Place the egg yolks in a medium bowl and, beating continuously with an electric mixer, add the coffee syrup.
14
While continuing to beat, add the butter, 1 tablespoon at a time, until it is all amalgamated.
15
Taste, and add more coffee essence if desired.
16
Cool the butter cream in the refrigerator until it reaches spreading consistency.
17
To assemble the torte, place one meringue layer on a serving platter and spread with some butter cream.
18
Place second meringue on top, spread with butter cream, and repeat with the third meringue.
19
Cover the top of torte, and the side, with remaining butter cream.
20
Sprinkle toasted almond flakes all over, to decorate, then place in refrigerator until 10 to 15 minutes before serving time, preferably overnight.
21
Dust top with powdered sugar to serve.

2.5.7.8 french buttercream

http://www.youtube.com/watch?v=CU1nMvqMORk

2.5.7.9 quick buttercream
Use this fluffy frosting to decorate cakes and cupcakes or as a filling for baked goods. The frosting can be flavored in a variety of ways, including chocolate (see related recipe at left).
Ingredients:

    6 cups confectioners’ sugar
    16 Tbs. (2 sticks) unsalted butter
    4 1/2 Tbs. milk, plus more, if needed
    2 tsp. vanilla extract
    1/4 tsp. salt
    Food colorings (optional)

Directions:
Have all the ingredients at room temperature.In the bowl of an electric mixer fitted with the flat beater, combine the confectioners¿ sugar, butter, the 4 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Tint with food coloring as desired. Makes about 4 cups.
Williams-Sonoma Kitchen.

2.5.7.10 black forest roulade

http://www.youtube.com/watch?v=VFFNvEHQykg

2.5.8 yeast based products

2.5.8.1 crusty bread rolls

http://www.youtube.com/watch?v=wx0HXr-C_wQ

2.5.8.2 soft crust pan loaf

Ingredients

Water Roux:
1 oz whole barley, milled fine
5 oz cold water

Pre-soak:
Water roux from above
4 oz Greek yogurt
6 oz water
16 oz hard white spring wheat, milled fine

Pre-ferment:
1 cup starter
4 oz hard red winter wheat, milled fine
4 oz rye, milled fine
5 oz water

Final dough:
Pre-soak from above
Pre-ferment from above, minus 1 cup
1 tsp salt
1 tbsp olive oil

Instructions

This is the schedule for beginning the evening before a morning baking. Modify as desired to fit your own baking routine. For example, you can probably do the “evening before” steps in the morning and do the baking in the evening.

I use a bench mixer for some of the recipe but everything can be done by hand if you prefer. I do use two identical loaf pans. One contains the loaf and one is used as a cover. Any arrangement which traps moisture in with the loaf will work.

Prepare the water roux by sprinkling the 1 oz of barley flour on the 5 oz of cold water, in a small pan. I use a non-stick omelet pan. Blend the flour with the water until there are no lumps. Heat over low heat with constant stirring until it is thick like hot breakfast cereal, but do not let it simmer or boil. Immediately remove pan from heat and place water roux into a weighed mixer bowl. If the weight of the water roux is less than 6 oz, add enough water to bring the weight back up to 6 oz.

Add the 4 oz of yogurt and the 6 oz of water to the water roux in the mixer bowl. Add the 16 oz of white whole wheat flour to the mixer bowl. Stir with the mixing blade on lowest speed until all of the flour is incorporated into the liquid, or visa versa. The pre-soak will be a sticky mess. Remove the mixer blade and cover the bowl with some kind of plastic cover. I use (and re-use multiple times) a disposable plastic shower cap. Leave the mixer bowl on the counter-top overnight.

In a container which can be closed, combine the 1 cup of starter with the 5 oz of water. Add the 4 oz of rye flour and the 4 oz of red wheat flour, and stir until smooth. Cover and leave on the counter-top overnight. The pre-ferment will be somewhat stiff. If you are unable to stir in all of the flour after making a reasonable effort, add just a little more water.

In the morning, remove 1 cup of the pre-ferment and store for future use as starter. Add 1 tsp of salt to the pre-soak in the mixer bowl. Add the remaining pre-ferment. Use the dough hook on the lowest setting to combine these. In 2 to 3 minutes, the dough will have formed a cohesive mass. Add the 1 tbsp of olive oil and run the mixer for about 30 seconds more. Remove the dough hook from the dough and turn the oiled dough out onto the counter. Knead by hand briefly, to test for lumps. The dough should be wonderfully soft and smooth, and no longer sticky.

Return the dough to the oily mixer bowl, cover, and let rise. Once it has risen, turn out onto the still-oily counter again. Press the dough gently into a rectangular shape appropriate for further shaping into a loaf. Shape the loaf. Place into a greased 9″x5″ loaf pan. Cover (I use the same shower cap) and let proof until the center of the dough has risen higher than the edge of the pan.

Preheat oven to 400F. Gently pour 1/4-cup of cold water over the proofed dough, and into the pan. Place the pan in the pre-heated oven and cover with an inverted identical loaf pan. Bake for 20 minutes at 400F. Remove the second, covering, pan and reduce the oven temperature to 350F. Bake for 30 minutes at 350F. Turn out of pan and let cool.

Notes

1. Adding the water roux in the morning did not result in such a nice-handling dough.

2. It may be possible to add the salt the night before, which would prevent forgetting it the next morning. This bread tastes very strange without any salt.

3. Baking at 450F for the first 20 minutes makes for a crisper crust, but the loaf shrinks from its maximum size which is achieved by oven spring. Baking at 400F instead of 450F retains the maximum size.

4. I use a convection oven with a turntable.

5. I plan to make this bread with barley in place of the rye, once my rye flour has run out. It should be possible to substitute any low-gluten grain for the rye. Replace the hard winter wheat with a softer grain, however, reduces the size of the loaf.

2.5.8.3 pizza dough

http://www.youtube.com/watch?v=C2C6v9mGuR0

2.5.8.4 savarin dough
Ingredients
For the baba dough:

    6 tablespoons milk
    2 tablespoons warm water
    1 heaping teaspoon sugar
    1/4 ounce fresh yeast
    5 tablespoons butter, slightly softened
    1 3/4 cups flour
    1 teaspoon salt
    3 eggs

For the syrup:

    1 1/2 cups sugar
    1 tablespoons rum
    1 tablespoon orange liqueur
    2 cups water

To finish the dish:

    1 pint strawberries
    1 tablespoon honey
    1 cup creme fraiche

Directions

In a small saucepan, heat 6 tablespoons of milk and 2 tablespoons water until just slightly warm. Pour into a bowl with 1 heaping teaspoon of sugar, whisk to dissolve. Add 1/4 ounce of fresh yeast and whisk to break up and dissolve the yeast. Pour into a standing mixer bowl with the paddle attachment. Turn on low, add 5 tablespoons melted butter. Add the flour and salt and mix just until it comes together. Raise the speed to medium, add the eggs, one at a time, and mix until it becomes elastic and smooth. Turn dough into a bowl, cover with a damp tea towel, and let it rest and proof for 10 minutes. Punch down and allow to rise another 5 minutes. The dough should not proof too long, or the savarins will become crumbly.

Preheat oven to 400 degrees F.

Butter each savarin ring. Using your finger, schmear baba dough in the ring to fill it up half way, using about 1 ounce of dough. It will stick to your fingers, but don’t dip your fingers in flour to prevent this. Let the dough rise until it reaches the top of the ring, about 30 minutes. Bake the savarins for 15 minutes. Let the cool in their rings then turn them out.

To prepare the syrup, place all the ingredients in a saucepan and bring to a boil. Dip the savarins in the syrup then place them in a rectangular pan and drizzle more syrup over them. Cover and let them soak overnight. Add more syrup the next day if they’ll absorb it.

To serve, cut up the strawberries and stir the honey into the creme fraiche. Serve the savarin on a plate with a spoonful of strawberries and a large dollop of honey-creme fraiche. You may put the leftover syrup in a decorative bottle and pour more of it over the dessert as you serve it at the table.

2.5.8.5 fruit savarin
Ingredients: Makes one 20 cm / 8 in cake
15 g fresh yeast or 20 ml/4 tsp dried yeast
45 ml/3 tbsp warm milk
100 g/4 oz/1 cup strong plain (bread) flour
A pinch of salt
5 ml/1 tsp sugar
2 eggs, beaten
50g/2 oz butter or margarine, softened
For the syrup:
225 g/8 oz caster (superfine) sugar
300 ml water
45 ml/3 tbsp kirsch
For the filling:
2 bananas
100 g/4 oz strawberries, sliced
100 g/4 oz raspberries
Method:Blend together the yeast and milk, then work in 15 ml/1 tbsp of the flour. Leave to stand until frothy. Add the remaining flour, the salt, sugar, eggs and butter and beat until you have a soft dough. Spoon into a greased and floured 20 cm/8 in savarin or ring mould (tube pan) and leave in a warm place for about 45 minutes until the mixture almost reaches the top of the tin. Bake in a preheated oven for 30 minutes until golden and shrinking away from the sides of the tin. Turn out on to a wire rack over a tray and prick all over with a skewer.
While the savarin is cooking, make the syrup. Dissolve the sugar in the water over a low heat, stirring occasionally. Bring to the boil and simmer without stirring for 5 minutes until syrupy. Stir in the kirsch. Spoon the hot syrup over the savarin until saturated. Leave to cool.
Thinly slice the bananas and mix with the other fruit and the syrup that has dripped into the tray. Place the savarin on a plate and spoon the fruit into the centre just before serving.

2.5.8.6 rum babas

http://www.youtube.com/watch?v=bq3ARokNF_A

2.5.8.7 chelsea buns

http://www.youtube.com/watch?v=Q0h98TuczDI

2.5.8.8 croissants

http://www.youtube.com/watch?v=AKtljYdV0Ss

2.5.8.9 danish pastry dough

http://www.youtube.com/watch?v=Yg-zXn_YpLI

2.5.8.10 apricot windmills

2.5.8.11 cigar and pocket danishes

2.5.8.12 cherry diamonds

2.5.8.13 marzipan bear paws
2.5.8.14 almond snails
3. certificate 3 in hospitality (commercial cookery)
3.1 prepare and cook poultry and game
3.1.1 furred game
3.1.1.1 rolled roast leg of venison with red current jus
3.1.1.2 herb crusted kangaroo medallions with caramelised onion
3.1.1.3 poached buffalo fillet with port chili glaze
3.1.1.4 rabbit with thai green curry
3.1.2 poultry and game birds
3.1.2.1 coq au vin

http://www.youtube.com/watch?v=b2AvOp6UAOI

http://www.youtube.com/watch?v=P5jTXcrlP1k&feature=relmfu

http://www.youtube.com/watch?v=aG7i0mMaPUU&feature=relmfu
3.1.2.2 tandori murgh(spiced indian chicken)
Recipe Ingredients

01 Kg Chicken
to taste Salt pepper
2 tbsp Ginger and garlic paste
1/2 tps Turmeric powder
1 tbsp Red chili powder
1 tbsp Crushed red chilies
1/2 tps Garam masala powder
pinch Nut- meg
1/4 tsp Saffron color
1/2 tsp Roasted crushed Cumin seed
1/2 tps Roasted crushed Coriander seeds
2 tbsp 12. Lemon juice
1 Cup Yoghurt
3 nos Finely chopped green chilies
5 tbps Oil
Recipe Method

Take 01 kg chicken, cut into 1x 8 pieces..
take a bowl, put yoghurt, salt & pepper to taste, ginger
& garlic paste, turmeric powder, red chili powder, crushed red chilies,
roasted cumin crushed seeds, roasted crushed coriander seeds, garam masala
powder, pinch of Nut meg, 1/4 tps saffron color, 01 lemon juice, finely chopped
green chilies & 5 tbs oil. Mix it well.
Put the chicken pieces into the tandooori masala, mix it
properly. Leave it for rest for 15 minutes.
Take deep pan or a baking try. Pre heat the oven to 180 c
for electric oven & 350 f for gas oven, put the marinated chicken into the
oven to bake, bake it for 20 minutes.
Serve it hot from oven with hot Nan’s & chapattis.

3.1.2.3 chapatis(unleavened indian bread)

http://www.youtube.com/watch?v=EgkHWphT618
3.1.2.4 chicken liver pate

http://www.youtube.com/watch?v=3FRjFwEQa3s
3.1.2.5 mexican turkey steaks with mole poplano
Ingredients

    2 dried ancho chiles, stemmed and seeded
    2 dried Anaheim chiles, stemmed and seeded
    2 dried chipotle chiles, stemmed and seeded
    1/4 cup golden raisins
    Hot water
    1/4 cup whole almonds
    1/4 cup sesame seeds
    1 tablespoon whole black peppercorns
    1 cinnamon stick, preferably Mexican, broken in pieces
    1 tablespoon dried oregano, preferably Mexican
    4 sprigs fresh thyme, leaves only
    3 tablespoons extra-virgin olive oil
    2 onions, sliced
    3 cloves garlic, chopped
    2 serrano peppers, stemmed and seeded
    6 plum tomatoes, chopped
    2 ounces bittersweet chocolate, preferably Mexican, chopped
    1 lemon, juiced
    2 turkey legs and thighs
    Kosher salt and freshly ground black pepper
    5 tablespoons extra-virgin olive oil
    2 cups chicken stock
    1 onion, thinly sliced
    Shaved radishes, for garnish
    1 lime, juiced
    Oaxacan Cheese, crumbled for garnish
    Cooked white rice, for serving
    Cilantro sprigs, for garnish

Directions

For the mole: Tear the ancho, Anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak until softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet, over medium-high heat, add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until the vegetables are soft, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid, as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).

Pour the lemon juice over the turkey in a large bowl and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the turkey on all sides Transfer the browned turkey to a plate, leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the turkey pieces to the pan. Simmer, covered, until the turkey is cooked through, about 20 to 25 minutes.

Meanwhile, put the onion and radish slices into a serving bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt, to taste. Mix well and sprinkle with the cheese.

Serve the turkey over cooked white rice and the onion and radish salad. Garnish everything with cilantro leaves.

Perfect White Rice…

2:1 ratio of water to rice… for perfect rice every time.

3.1.2.6 braised ballotine of duck

Making a ballotine, a French dish, is a creative way to serve just about any kind of meat, fish or poultry. It is a piece of meat, sometimes the whole animal, as with duck or fish, that is completely boned. It is then stuffed with a variety of different stuffing choices, usually tied to secure the stuffing, and roasted or braised. Typically, the ballotine is served hot.

People often get the term ballotine and galantine confused. In the strictest definition, the galantine is also boned and stuffed, but it is not roasted. Instead, it is normally poached, providing a different flavor entirely. Unlike the ballotine, galantine is most often served cold.

Many times when people think of stuffing, they think of breaded or rice stuffing. These can form part of the ballotine, but frequently, stuffing is comprised of additional meat from the same animal, sometimes called forcemeat, or of other meat products like pâté. Pâté de foie gras is a popular accompaniment in both beef and poultry dishes. A different take on the ballotine is Beef Wellington, which is covered with foie gras, pastry crust, and then baked. Beef Wellington is not a standard ballotine because of its pastry shell.

More likely, cooks will see recipes for chicken or duck ballotine, which may be partially stuffed with forcemeat, usually from the legs and thighs, combined with cream sauces, spices, or other meats like pancetta. Care must be taken when preparing the dish, just as cooks need to be careful when cooking a stuffed turkey. Generally, the interior temperature of the ballotine, especially in poultry, should reach at least 165°F (73.89°C).

Fish ballotine may be stuffed with a variety of herbs and spices, in addition to various sauces. It’s also quite common to see it stuffed with types of shellfish like chopped crab, lobster meat, oysters or scallops. In many cases, the whole fish is used, but is carefully boned prior to preparing the dish.

Serving the ballotine is certainly a way of impressing guests. It is typically sliced in horizontal slices that display the stuffed interior. Chefs enjoy going for contrast, so the meat of the exterior usually looks different than its interior. Scallions are popular choices in ballotine stuffing since the green contrasts nicely with white or pink fleshed exterior meat.

In presentation, a person may receive one or more slices of the ballotine, perhaps topped with luscious cream sauce or gravy. Generally, the dish is not a low calorie food, containing high amounts of fat, especially when served with a rich sauce. On the other hand, as an occasional meal, it can really prove a delight to dinner guests.
3.1.2.7 duckling stir fry with walnuts

http://www.youtube.com/watch?v=heNEaUXpHSo
3.1.2.8 breast of guinea fowl with maderia jus
3.1.2.9 devilled quail

    6 quail eggs
    1 teaspoons mayonnaise
    1/4 teaspoon Dijon mustard
    Dash Tabasco sauce
    Salt, to taste
    1 teaspoon snipped fresh chives

print a shopping list for this recipe view wine pairings
Preparation

1. Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil and cook for 4 minutes. Drain, rinse under cold water and peel. Pat dry.

2. Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce and salt. Carefully fill the whites with the yolk mixture. Sprinkle with chives and arrange on a decorative cocktail tray.

3.1.2.10 seared emu with quandongs and native pepper
3.2 prepare and cook seafood
3.2.1 fish
3.2.1.1 uncooked snapper fennel and herb salad
3.2.1.2 steamed darne of blue eye withyoung ginger
3.2.1.3 filo wrapped orange roughly with capers
3.2.1.4 paupiettes of flounder bonne femme
3.2.1.5 poached rockling with green peppercorn sauce
3.2.1.6 char grilled tuna with spanish pepper salad
3.2.1.7 smoked trout with piccalili sauce
3.2.2 seafood sauces
3.2.2.1 beurre blanc

http://www.youtube.com/watch?v=F-UmMgtS65E
3.2.2.2 tomato coulis

http://www.youtube.com/watch?v=2du-j2hwHvc
3.2.2.3 sauce meuniere

http://www.youtube.com/watch?v=nEx0XiS4k3I
3.2.2.4 sauce grenobloise

http://www.youtube.com/watch?v=YfEon_KJN00
3.2.3 shellfish
3.2.3.1 wattle seed pancakes with yabbies and spinach
3.2.3.2 deep fried crumbed prawn cutlets

Ingredients

1 kg green king prawns, peeled and deveined

1/3 cup plain flour

Pinch of black pepper

2 eggs, lightly beaten

1/3 cup fine dried breadcrumbs or finely crushed crackers

Vegetable oil, for deep-frying

Tartare sauce

Lime or lemon wedges, to serve

1. Season the flour with pepper. Place the flour mixture and breadcrumbs on flat plates, and the beaten eggs in a shallow dish.

2. Pat the prawns dry and coat them with the flour mixture. Dip them in the egg and roll in the breadcrumbs. Refrigerate the crumbed prawns for about 15 minutes to help the coating adhere.

3. Pour the vegetable oil into a deep-fryer or a medium sized heavy-based saucepan to a depth of 5 cm. Heat the oil to 190 degrees C.

4. Fry the prawns a few at a time until golden brown, about 2 minutes per side. Using a slotted spoon, remove the prawns and drain on paper towels. Serve with tartare sauce or wedges of lime or lemon.

3.2.3.3 garlic prawn

http://www.youtube.com/watch?v=Owjckzn233Y
3.2.3.4 tom yang kung(thai prawn soup)

http://www.youtube.com/watch?v=_yXoA1joYRY
3.2.3.5 fried crab cakes with roast capsicum mayonnaise
Recipe: Pan Fried Crab Cakes
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings

Ingredients

    4 tablespoons of butter
    1 medium onion, minced fine
    1/4 cup of green bell pepper, minced fine
    4 slices of white bread, toasted
    1 pound of fresh lump crabmeat
    1 egg
    Pinch of kosher salt
    6 turns of the pepper grinder, or to taste
    1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
    1/2 teaspoon of Old Bay seasoning
    Couple shakes of dried parsley
    1 tablespoon of canola oil
    1 tablespoon of butter

Instructions

Melt the butter in a large skillet over medium heat and add the onion and green pepper; cook until softened, remove from heat and set aside. Toast the bread slices, sprinkle each piece with water to wet them thoroughly and set aside in a bowl for about 2 minutes to soak up the water and soften. Pick through the crabmeat to check for stray cartilage and shell; set aside.

Squeeze out the bread and break it up. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed onion and bell pepper; carefully turn until well mixed. Add the crab and gently mix.

Heat the oil and butter in a skillet over medium to medium high heat. Form the crab into 8 patties. Pan fry in the hot oil until nicely browned, turn and cook the other side. Serve with spicy horseradish mustard, spicy mustard sauce, jalapeno cream sauce, remoulade sauce, or comeback sauce.

Tip: To easily pick out any shell, spread crab on a baking sheet in a single layer and place in a 200 degree oven for 3 minutes. The shell will be visible and easy to pick out.
3.2.3.6 grilled rock lobster

http://www.youtube.com/watch?v=msDAgokhPJA
3.2.3.7 oysters florentine
Ingredients

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    1 (10-ounce) package frozen chopped spinach
    1/2 cup butter
    1 1/2 garlic cloves, minced
    1/2 cup chopped fresh parsley
    1 tablespoon Pernod
    1 tablespoon Worcestershire sauce
    1 cup fine dry breadcrumbs
    1/4 teaspoon coarsely ground pepper
    1/4 teaspoon hot sauce
    1/4 teaspoon salt (optional)
    1 cup grated Parmesan cheese $
    36 fresh oysters (in the shell)
    Rock salt

Preparation

    Cook and drain spinach. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute or until tender. Stir in spinach and parsley; gradually add Pernod, next 4 ingredients, and, if desired, salt. Remove spinach mixture from heat, and add Parmesan cheese.
    Scrub oyster shells, and open; discard tops. Loosen meat, but leave it in the bottom shell. Make a bed of rock salt in a 15- x 10-inch jellyroll pan, and arrange oysters on the rock salt. Top oysters generously with spinach mixture. Bake at 450° for 10 minutes.
    Alternate cooking method: Oysters may be cooked directly on a grill, covered, for 6 to 8 minutes.

3.2.3.8 mussel provencale

http://www.youtube.com/watch?v=rJl01q0iqqc
3.2.3.9 sauteed scallops with pernod and garlic

Serving Size: 4

1 whole Onions — julienne
1 whole Green Peppers — julienne
1/2 tablespoon Garlic — minced
1/2 fluid ounce Butter

2     whole Tomatoes — chopped
1     teaspoon Basil
1/8   cup Parsley — chopped
1/2   tablespoon Lemon Zest
1     tablespoon Lemon Juice
1 1/2 tablespoons Pernod

28 ounces Scallops
2 fluid ounces Butter

[1) Saute Vegetables in Butter, leave CRISP.

[2) Add TOMATOES and SEASONINGS…heat thoroughly…remove from heat.

[3) Saute Scallops in Butter, add sauce, heat.
3.2.3.10 thai squid salad

http://www.youtube.com/watch?v=yVyMy5yIOhU
3.3 select prepare and cook meat
3.3.1 lamb
3.3.1.1 herb crusted rack of lamb

http://www.youtube.com/watch?v=PpmFaWr7aiE
3.3.1.2 navarin of lamb

http://www.youtube.com/watch?v=NixdypmCTpY
Navarin of lamb
Ingredients

        1.2kg/2½ lb neck fillet of lamb, cut into 7.5cm/3in cubes
        1½ tbsp flour
        4 tsp vegetable oil
        1 onion, peeled, chopped
        1 whole garlic head, cut in half horizontally
        350ml/12fl oz white wine
        300g/10½oz canned chopped tomatoes
        3-4 sprigs fresh thyme, leaves only
        3-4 sprigs fresh rosemary, leaves only
        500ml/17fl oz cold lamb or chicken stock

For the vegetables

        450g/1lb mixed seasonal vegetables, peeled, chopped into equal-sized pieces
        50g/2oz butter
        200-250g/7-9oz mashed potatoes, to serve

Preparation method

    Sprinkle the flour onto a plate and dredge the lamb cubes in it until completely covered.
    Heat one teaspoon of the vegetable oil in a large, heavy-based casserole over a medium heat. Add a third of the lamb cubes and fry for 6-8 minutes, stirring occasionally, until golden-brown on all sides, being careful not to overcrowd the pan. Remove from the pan with a slotted spoon and set aside on a warm plate.
    Repeat the process twice more with the two more teaspoons of the oil and remaining batches of lamb cubes until all of the lamb is browned.
    Add the remaining teaspoon of oil to the pan the lamb was cooked in and heat over a medium heat Add the onions and garlic and fry for 4-5 minutes, or until golden-brown.
    Add the wine and bring the mixture to a simmer. Continue to simmer for 6-8 minutes, or until the volume of liquid has reduced by half.
    When the wine has reduced, add the chopped tomatoes and herbs and stir well. Return the mixture to a simmer, then continue to simmer for a further 4-5 minutes, or until the volume of liquid has reduced by half.
    Add the cold stock and the reserved browned lamb pieces (add a little more water if the stock does not cover the lamb pieces).
    Heat the pan contents until simmering, cover the pot and simmer gently for 1½ hours, stirring occasionally, or until the sauce has thickened and the lamb is tender.
    Meanwhile, for the vegetables, cook the vegetables for 2-3 minutes in a pan of boiling, salted water. Drain well.
    Heat the butter in a pan over a high heat. Add the blanched vegetables and fry for 1-2 minutes, or until the butter has melted and coated the vegetables, and the vegetables are tender.
    To serve, divide the mashed potatoes equally among four serving plates. Spoon over the navarin of lamb. Top with the cooked mixed vegetables.

3.3.1.3 rosettes of lamb with rosemary infused jus
3.3.1.4 moussaka

http://www.youtube.com/watch?v=mkBJPStoe8Q
3.3.2 meat
3.3.2.1 selecting premium cuts of steak

http://www.youtube.com/watch?v=N5qOuD2Izk4
3.3.2.2 preparing premium steaks
3.3.2.3 cooking premium steaks
3.3.2.4 beef stronganoff

http://www.youtube.com/watch?v=2J482y8WVdo
3.3.2.5 carbonnade of beef

http://www.youtube.com/watch?v=LBmBjePX0qo
3.3.2.6 tournedos rossini

http://www.youtube.com/watch?v=E1bEhBPTH0M
3.3.2.7 steak tartare

http://www.youtube.com/watch?v=JNmW24I9r2Y
3.3.3 offal fancy meats
3.3.3.1braised oxtail

http://www.youtube.com/watch?v=GcxodTSgmIM
3.3.3.2 caif sliver lyonnaise style
3.3.3.3 sauteed veal sweetbreads with mushroom and port wine sauce
3.3.3.4 tripe provencale
Ingredients
2 pounds honeycomb tripe
2 1/2 cups chicken stock
Salt and black pepper
1 onion
1 clove garlic
2 tablespoons unsalted butter
1 pound tomatoes
Dried thyme
4 tablespoons dry white wine
1 tablespoon chopped parsley
Directions
GETTING READY
1. Wash the tripe properly.
2. Thickly chop the onions and crush some garlic clove.
3. Wash, peel and seed the tomatoes. Coarsely chop the tomatoes.MAKING
4. In a saucepan, add the tripe and fill it up with water. Bring the water to boil.
5. Remove the tripe from heat and drain. Rinse the tripe in cold tap water.
6. Then, again slice the tripe into cubes and boil along with salt and boiling stock.
7. Reduce the heat after one boil.
8. Now, use a tight fitting lid to cover the pan. Simmer for about 2 hours or until tripe turns tender.
9. Take a skillet and melt some butter. Gently sauté the crushed garlic and onion in the butter for about 5 minutes or till it becomes transparent.
10. Add the chopped tomatoes along with some thyme, wine and parsley.
11. Bring it to boil in the covered pan for about 30 minutes.
12. Sprinkle some salt and black pepper to season.
13. Keep boiling the sauce for additional 5 minutes in case it is still thin.
14. Remove from the heat when the sauce turn thickened slightly.
15. Lastly, drain the sauce and stir it into the tomato mixture.
16. Cook over slow flame for another 10 minutes.SERVING
17. Take a hot serving dish and arrange the tripe surround with cooked rice.
Read more at http://www.ifood.tv/recipe/tripe-provencale#w1eAYX8JJtAKRHcW.99

3.3.3.5 fried lamb brains with buffer and caper sauce
3.3.4 veal
3.3.4.1 veal olives
ingredients
serves 4
4 veal escalopes (approx. 100 g (4 oz) each), beaten
Flour for coating
Butter for frying
150 ml (1/4 pint) chicken stock
150 ml (1/4 pint) dry white wine
1 bouquet garni
Salt and freshly ground black pepper
4 tbsp fresh single cream to finishFor the stuffing:
Butter for frying
1 small onion, peeled and finely chopped
100 g (4 oz) button mushrooms, cleaned and finely chopped
75 g (3 oz) fresh white breadcrumbs
2 tbsp freshly chopped parsley
Finely grated rind, and juice of 1 lemon
method
1. To prepare the stuffing, melt a knob of butter in a small frying pan. Add the onion and fry until golden. Add the mushrooms and continue cooking for a further 2 minutes.2. Remove the pan from the heat and stir in the remaining stuffing ingredients and salt and freshly ground black pepper to taste, pressing well together with a wooden spoon to combine.3. Lay the escalopes flat on a board or working surface and divide the stuffing equally among them. Roll up the escalopes and tie with string. Roll in flour until evenly coated.

4. Melt a knob of butter in a flameproof casserole. Put in the escalopes and brown quickly on all sides, over high heat. Pour in the chicken stock and white wine and bring to the boil, stirring constantly. Lower the heat, put in the bouquet garni and season to taste.

5. Cover and simmer gently for 45 minutes to 1 hour or until the escalopes feel tender when pierced with a skewer.

6. Before serving, remove the bouquet garni. Take off the heat and stir in the fresh cream. Adjust seasoning and serve immediately.

3.3.4.2 grilled veal cutlet with sauce robert
3.3.4.3 poeled veal topside
3.3.4.4 vienna schnitzel

http://www.youtube.com/watch?v=21JtxGDyjLI
3.4 prepare hot and cold desserts
2.4.1 cold desserts
2.4.1.1 orange bavarois
Orange Bavarois
Serves 6, takes 40 minutes to prepare, then 4 hours in the fridge.It can also be made in a large bowl, instead of the individual moulds. It goes fantastically well with the Terrine of Blood Oranges3 gelatine leaves (check your pack about leaves to volume of liquids ratio as this changes according to brands)
1 vanilla pod
400ml full fat milk
8 egg yolks
100g caster sugar
pinch of salt
100ml double cream
2 oranges

    Soften the gelatine in cold water for 5- 10 minutes
    Split the vanilla in half lengthways and scrape out the seeds. Place the seeds and pod in a medium sized thick bottomed pan and add the milk
    Finely grate the zest from one orange and add to the pan
    Place over medium heat, bring to the boil, then remove from the heat and set aside
    Beat together the egg yolks and sugar with a pinch of salt in a metal bowl
    Pour the warm milk on to the egg mix and stir to combine.
    Place the bowl over a saucepan of barely simmering water. Stir until the mixture coats the back of a spoon. Be careful not to let the mix get too hot or it will scramble.
    Remove from the heat, add the softened gelatine, and stir to dissolve. Squeeze the juice from the oranges and add to the egg/gelatine mix.
    Lightly whip the double cream.
    Fold in the whipped cream into the existing mixture. Pour into ramekins, or one large dish, and put in the fridge to set for 4 hours before serving.
    To serve, dip the ramekins in hot water for a few seconds before turning out on to plates

2.4.1.2 cream caramel

http://www.youtube.com/watch?v=56U_dnPdlfc
2.4.1.3 chocolate mousse

http://www.youtube.com/watch?v=ykYjCcknOV4
2.4.1.4 summer pudding

http://www.youtube.com/watch?v=YXiIQZf_lPQ
2.4.1.5 lemon meringue tart

http://www.youtube.com/watch?v=Wj1PLUcsEZU
2.4.1.6 berry and mascarpone cheesecake

125g Arnott’s Nice biscuits, halved
60g butter, melted

Filling

    2 x 250g packets cream cheese, chopped, softened
    2/3 cup caster sugar
    3 eggs
    250g mascarpone cheese
    2 cups frozen raspberries

Method
Notes

    Step 1Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Preheat oven to 160°C/140°C fan-forced. Grease a 20cm (base) springform pan. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Divide mixture between paper cases and press down with the back of a spoon. Refrigerate.
    Step 2Meanwhile, make filling: Using an electric mixer, beat cream cheese, mascarpone and sugar until smooth. Add eggs, 1 at a time, beating until combined. Spoon mixture into prepared cases. Top with raspberries.
    Step 3Cook for 25 to 30 minutes or until just set. Cool in oven with door ajar. Cover and refrigerate for 2 hours or until cold.

2.4.1.7 chocolate mud cake

http://www.youtube.com/watch?v=w3ijwlrR80Q
2.4.2 frozen desserts
2.4.2.1 coffee partfait

http://www.youtube.com/watch?v=41gnmhMLRq4
Ingredients

        8 free-range egg yolks
        100g/3½oz caster sugar
        250ml/9fl oz sweet, fruity dessert wine, such as Monbazillac or Beaume de Venice
        small pinch cayenne pepper
        1-2 tsp freshly squeezed lemon juice
        200ml/7fl oz whipping cream, whisked until soft peaks form when the whisk is removed
        50ml/2fl oz coffee essence or cooled strong coffee

To serve

        caramel sauce (optional)
        vanilla cream (optional)
        chopped roasted nuts
        cocoa powder, for dusting

Preparation method

    Whisk the egg yolks, sugar and dessert wine together in a large heatproof bowl until pale and fluffy.
    Set the bowl over a pan of barely simmering water and continue to whisk for 3-4 minutes, or until the mixture is pale and has thickened (the temperature of the mixture should reach about 78-80C/175F).
    Remove from the heat, set the bowl in a larger bowl of iced water and whisk again until cool.
    Whisk in the cayenne pepper and lemon juice. Set aside until completely cold.
    Whisk one-third of the whipped cream into the cooled sabayon mixture, then carefully fold in the remaining cream until just combined.
    Technique: Folding
    FoldingWatch technique0:35 mins
    Fold the coffee essence carefully into the sabayon until combined.
    Spoon the mixture into a 1.2kg/2lb 10¼oz loaf tin, levelling the top with a palette knife. Chill in the freezer for at least 12 hours, or until solid.
    When ready to serve, remove the coffee parfait from the freezer and dip the loaf tin into hot water to loosen the parfait from the tin. Run a blunt knife around the parfait, then turn it out onto a long rectangular plate.
    To serve, slice the coffee parfait and serve with caramel sauce or vanilla cream, if using. Sprinkle with chopped roasted nuts and dust with cocoa powder.

2.4.2.2 rhubard sorbet
Ingredients

    50ml/2fl oz cold water
    450g/1lb rhubarb, trimmed, partly peeled, chopped
    85g/3oz caster sugar, plus extra to taste
    lemon juice, to taste

Preparation method

    For the rhubarb, place the water, rhubarb and sugar into a pan, cover with a lid and bring to the boil. Continue to boil for 2-3 minutes, then remove the lid, reduce the heat to a simmer and simmer for a further 4-5 minutes, or until the rhubarb is tender. Set aside to cool.
    Transfer the cooled rhubarb to a food processor and blend to a purée. Transfer the puréed rhubarb to a fine sieve and push it through the sieve with a wooden spoon, collecting the sieved liquid in a bowl.
    Once the mixture has cooled, add sugar or lemon juice, to taste, as necessary.
    Transfer the sieved rhubarb purée to an ice cream maker. Churn, following the manufacturer’s instructions, for 15-25 minutes, or until the sorbet is smooth and has set. Store in the freezer until needed.
    To serve, using two tablespoons dipped in hot water, make quenelles of the rhubarb sorbet. Place three quenelles into the centre of each of two chilled serving plates and serve immediately.

2.4.2.3 praline ice cream

Ingredients
U.S. Metric Conversion chart

    1 1/4 cup(s) sugar
    3/4 cup(s) pecans, toasted
    1 tablespoon(s) butter
    8 large egg yolks
    2 cup(s) heavy cream
    2 cup(s) whole milk
    1 vanilla bean, split
    1/2 teaspoon(s) pure vanilla extract

Make the praline: Coat a baking pan generously with oil and set aside. Place 3/4 cup sugar and 1/4 cup water in a small saucepan over medium heat and cook until sugar dissolves. Increase heat to high and cook until amber in color. Remove from heat and stir in the pecans and butter. Pour out onto prepared baking pan, cool to room temperature, and break into pieces. Set aside.
Make the ice cream: Fill a large bowl halfway with water and ice and set aside. Whisk the egg yolks and remaining sugar in a large bowl until they become thick and pale. Place the cream, milk, and vanilla in a medium saucepan and heat just to a boil. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return to the saucepan and cook over medium-low heat, stirring constantly using a wooden spoon, just until the mixture coats the back of the spoon — about 2 minutes. Immediately strain into a clean medium bowl and set in an ice bath. Process in an ice cream maker according to manufacturer’s instructions. Freeze for 1 hour. Fold the praline into the ice cream, cover with plastic wrap, and freeze until solid. Store in freezer for up to 1 week.

2.4.2.4 rum and coconut iced souffle

ngredients [?] Add all ingredients to Shopping List

      1/2 cup whipping cream
      2 tablespoons dark rum
      1 1/4 cups sugar
      1 1/2 cups sweetened flaked coconut
      6 large eggs
      1/2 cup all-purpose flour
      8 ounces bittersweet chocolate or semisweet chocolate
      2 tablespoons dark rum
      confectioners’ sugar
      1 tablespoon vanilla extract
      3 cups milk (use full-fat)

Instructions

        Butter ten 2/3-cup soufflé dishes (or ramekins); dust with sugar; arrange on a baking sheet.
        Combine milk and 1 cup coconut in medium saucepan; bring to boil; remove from heat and cover; let stand 30 minutes; strain; discard coconut (or make up some rice pudding and stir it in); return milk to saucepan and boil until reduced to 2 cups, about 15 minutes (can be made 1 day ahead; cover and chill).
        Preheat oven to 425°F.
        Whisk yolks, 1 cup sugar and flour in large saucepan until blended; gradually whisk in milk and rum; bring to boil over medium heat, whisking constantly; pour into large bowl; stir in vanilla; cool custard until warm, stirring occasionally, about 8 minutes.
        Beat whites in large bowl to soft peaks; gradually add ¼ cup sugar; beat until stiff but not dry; fold 1/3 of whites into warm custard; fold in remaining whites; fill soufflé dishes halfway with batter; sprinkle 1 ½ tsps coconut over each; spoon remaining batter over, dividing equally; top each with about ½ tsp coconut.
        Place baking sheet with soufflés in oven and bake soufflés until puffed and golden, about 15 minutes; sift confectioners’ sugar over them; serve immediately, passing warm chocolate sauce separately; Remember – A SOUFFLE WAITS FOR NO ONE!
        For Chocolate-Rum Sauce: Stir chocolate and cream in medium saucepan over low heat until melted and smooth; mix in rum.

2.4.3 hot desserts
2.4.3.1 sticky date pudding

http://www.youtube.com/watch?v=pMFiTbTzqLA
2.4.3.2 creme brulee

http://www.youtube.com/watch?v=pHgpj3X2ru8
2.4.3.3 steamed chocolate pudding with mango anglaise
2.4.3.4 crepes with cointreau sabayon
Ingredients (quantity for 6 person(s))

    For the sabayon
    Egg yolk(s) : 10 whole
    Caster sugar : 250 g
    Marsala wine : 25 cl
    Cointreau : 10 cl
    Vanilla pod(s) : 1 whole
    For the biscuit(s)
    Plain flour : 280 g

    Unsalted butter : 250 g
    Icing sugar : 80 g
    Orange flower water : 5 drop
    For the garnish(es)
    Orange(s) : 3 whole
    Ground cinnamon : 10 g
    Caster sugar : 50 g

Recipe method
For the sabayonSplit the vanilla pod in half and remove the seeds. Place in a metal bowl with the egg yolks, caster sugar, marsala wine and the Cointreau. Place the bowl over a pan of simmering water and whisk until light, fluffy and thick. The sabayon is ready when you are able to make a figure of 8 with the mixture in the bowl. Pour the glasses into individual glasses and set aside.
For the biscuits

Preheat the oven to 180’C.

Dice the butter and place in a food processor with the flour and icing sugar. Pulse until a ball begins to form, taking care not to overwork the mixture in the food processor. Remove and finish kneading by hand until you have a firm ball of dough. Place the dough between 2 sheets of baking paper and roll out until 5mm thick.

Transfer to the oven and bake for 10-12 minutes. Remove from the oven and cut into shapes as desired. Return the biscuits to oven and bake for a final 3 minutes. The biscuits should be golden brown on the edges and firm in the middle. Whilst still hot, sprinkle with a little caster sugar and then allow to cool.
For the glazed oranges

Cut the top and bottom from the orange. Using a sharp knife, follow the shape of the fruit and remove all of the skin and the pith. Carefully segment the orange, removing only the flesh of the orange. Lay the segments on to baking parchment and sprinkle with the sugar and cinnamon. Use a chef’s blow torch to gently glaze the orange segments.

For the plating

Place your glasses onto a plate. Set 2 biscuits neatly piled next to the glass and gently lay the segments on top of the sabayon.

To serve

Plate the shortbread biscuits on side plates alongside the sabayon. Gently place the orange segments on top of the sabayon and serve immediately.

2.4.3.5 chocolate souffie

http://www.youtube.com/watch?v=8RhByB0z75s
2.4.4 sweet sauces
2.4.4.1 mango anglaise
   •    1 cup milk
    •    6 egg yolks
    •    1/2 cup sugar
    •    1/2 tsp. vanilla
    •    1 cup Culinary Traditions™ Mango, thawed

Method:
1.    Scald milk.
2.    Mix yolks, sugar and vanilla together until smooth.
3.    Temper the hot milk into the yolk mixture and cook over medium heat, stirring constantly until it coats the back of a spoon.
4.    Add Mango puree. Strain and cover sauce with plastic wrap and refrigerate at least until cool and up to 2 days. Serve at room temperature.

2.4.4.2 chocolate sauce

http://www.youtube.com/watch?v=i4SFcQW6VMk
2.4.4.3 chocolate sauce 2
2.4.4.4 butterscotch sauce

http://www.youtube.com/watch?v=IxOx2AC3Awk
2.4.4.5 orange sauce
Ingredients:

    1 cup fresh orange juice (from 2 or 3 fresh oranges)
    zest from 1 orange
    4 tablespoons sugar
    1 tablespoon butter

Preparation:

Mix the orange juice, zest and sugar in a small saucepan. Simmer the juice mixture over medium heat, stirring occasionally, for about 15 minutes, until a thick, syrupy sauce has formed. (At this point you should still be able to pour the sauce, but if you like, continue reducing the sauce to make it even thicker, as shown in the photo.)

When the sauce is a consistency you like, stir in the butter and simmer the sauce for another 2 or 3 minutes. Remove from the heat and leave to cool.

Serve the orange sauce sauce chilled, at room temperature or warm.

2.4.4.6 caramel sauce

http://www.youtube.com/watch?v=w_3xXiFlBTo
2.4.4.7 melba sauce

It is a combination of pureed and strained fresh raspberries, red currant jelly, sugar and cornstarch. It’s classically used to adorn the dessert peach Melba but can also top ice cream, fruit, pound cakes and puddings.
2.4.4.8 kiwifruit coulis
Ingredients
2 tbsp (30 ml) cornstarch
1/2 cup (125 ml) water
1/4 cup (60 ml) sugar
2 cups (500 ml) kiwis
Directions
– Blend cornstarch with a little water and set aside.
– In a saucepan, boil the water, sugar and kiwis for about 5 minutes.
– Add the cornstarch and boil for 1 minute.
– Run through the blender, then a sieve, to get a smoother coulis.

2.4.4.9 fondant
Ingredients required to make the fondant recipe:

    1 Tbsp of unflavored gelatin
    1/4 cup of cold water
    1 tsp of almond extract
    1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy)
    1 Tbsp of glycerin (some recipes say it’s optional, believe me, it’s a must)
    2 lbs 10X confectioners’ sugar
    1/2 tsp of white vegetable shortening

Directions how to make the fondant recipe:

    Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften
    Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves
    Add the Almond extract
    Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)
    Sift 1 1/2 pounds of the sugar into a large bowl
    Make a hole in the sugar and pour the liquid mixture to it
    Stir with a wooden spoon until the mixture becomes sticky
    Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take
    Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass
    Rub the vegetable shortening on your thumbs and knead it into the fondant
    Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out
    If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life

Now you know how to make fondant, I hope the following pictures will inspire you to give this easy, tasty Fondant Recipe 🙂

But first, if you want to take your fondant recipe to the next level, you’re welcome to visit my post How to Color Fondant

And one update (11/02/09) – A few of my readers sent me pictures of cakes they made following the instructions on this post.

I advice you to go and check it out, to see what to expect when you learn how to make fondant
2.5 accompaniments,garnishes and decorations
2.5.1 accompaniments,garnishes and decorations
2.5.1.1 tempering couverture

http://www.youtube.com/watch?v=oHbZC183Y5k
2.5.1.2 melting chocolate

http://www.youtube.com/watch?v=bDcF7nJbF04
2.5.1.3 making small greaseproff piping bags

http://www.youtube.com/watch?v=PTaiKZTZxH0
2.5.1.4 piping chocolate run-outs(filigree)

http://www.youtube.com/watch?v=Ap7t84t04B0
2.5.1.5 chocolate ribbons

http://www.youtube.com/watch?v=EjjNXO1Rk64
2.5.1.6 chocolate cigars-curls

http://www.youtube.com/watch?v=cb69Nia8wPo

http://www.youtube.com/watch?NR=1&v=zRwLnpZ2F5Y&feature=endscreen
2.5.1.7 chocolate spaghetti

2.5.1.8 chocolate leaves

http://www.youtube.com/watch?v=3ZdD5M6KM9k
2.5.1.9 chocolate cups

http://www.youtube.com/watch?v=8YCSEEymtCo
2.5.1.10 spun sugar

http://www.youtube.com/watch?v=k5wQhJIHaCk
2.5.1.11 caramel cages

http://www.youtube.com/watch?v=4wglOqKCAeA

http://www.youtube.com/watch?v=4wglOqKCAeA
2.5.1.12 cuillere biscuits

http://www.youtube.com/watch?v=3iFTNgaibqg
2.5.1.13 langues de chat(cats tongue biscuits)

http://www.youtube.com/watch?v=0FnCV-Vv7z8
Ingredients

    1/4 pound unsalted butter, cut into small pieces, plus more for cookie sheet
    1/2 cup superfine sugar
    1 cup unbleached all-purpose flour
    1/4 teaspoon salt
    3 large egg whites
    1/2 teaspoon pure vanilla extract
    Zest of 1 lemon, grated
    8 ounces bittersweet chocolate, chopped
    1 tablespoon corn syrup
    1 cup chopped pistachios

Directions

    Heat oven to 400 degrees. Lightly butter a heavy cookie sheet. In bowl of an electric mixer fitted with the paddle attachment, cream the butter. Add the sugar, and continue to beat until creamy, about 2 to 3 minutes. Sift the flour three times with the salt. Beat egg whites into the butter, one at a time. Add the vanilla. Scrape down the sides of the bowl with a rubber spatula. Add flour mixture gradually, scraping down the sides. Stir in the lemon zest.
    Transfer the batter to a large pastry bag fitted with a #2B tip and a large-size coupler. Pipe out cookies in an S shape, about 3 inches long. Repeat S pattern in reverse.
    Bake until the edges are golden brown, about 12 to 15 minutes. Transfer to a cooling rack. Cookies will become crisp as they cool.
    Combine the chocolate and corn syrup in a double boiler over simmering water; stir occasionally with a rubber spatula until smooth. Using a small offset spatula or knife, spread cookie with chocolate, and top with another cookie to form a sandwich. Dip about 1 inch of each cooled cookie into chocolate, and roll to coat with pistachios; let dry.

2.5.1.14 vacherin shells
2.5.1.15 swiss honey roll
Ingredients For Swiss Roll:

    Eggs 3
    Plain flour 75 gm
    Swiss roll tin-greased and lined 1
    Castor sugar 75 gm
    A few drops of vanilla essence

For Cream Filling:

Cream 6 tbsp
Honey 2 tbsp

Mix cream and honey together.
For Coating:

        Honey 4 tbsp
        Cashew nuts 25 gms
        Sugar 4 tbsp
        Water 1 tbsp

Melt sugar with water over slow flame until it turns dark brown. Add cashewnuts. Remove from fire. When cold, break it and powder coarsely.
Method:

Whisk the eggs, sugar and essence in a bowl over a pan of hot water or use an electric mixer. Whisk steadily until the mixture thickens and should hold a trail for few seconds. Fold in the sifted flour gently. Pour the mixture into prepared tin and bake in a pre set fairly hot oven for about 12 minutes. When swiss roll is cooked, turn it immediately upside down into a greaseproof paper. Trim the edges. Spread cream filling over the surface to within 1 cm of each edge. Fold over, lifting cake with greaseproof paper. Roll up to end and hold in place for 1 minute, with edgeat base. Now brush the outside with honey and roll over praline powder.
2.5.1.16 nougatine cutouts
2.5.1.17 tuiles baskets or stencil paste
2.5.1.18 brandy snap baskets

http://www.youtube.com/watch?v=Xjl0Ymrrp7Q

2.5.1.19 creme chantilly

http://www.youtube.com/watch?v=FA8dIHf