Recipes
Chicken or beef satay hors d'oeuvre
8 oz Chicken breast cut in to equal mouth size pieces or
8 oz Sirloin steak cut in to equal mouth size pieces
Small jar of Thai peanut sauce
Salt & pepper to taste
1 onion chopped in to ¼” pieces
1 red pepper chopped in to ¼” pieces
1 zucchini chopped in to ¼” pieces
Oil to fry
Long wooden or bamboo skewers soaked in water
Method
Place all the ingredients in to a bowl, cover place in a fridge minimum of 1 hour or overnight
Place meat and vegetables on to the wet skewers by alternating: meat, vegetable, meat and vegetable.
Place on a well oiled grill & leave to cook to cook approx 10
minutes remembering to turn for even cooking. Remove once fully cooked.
Lobster crème brulee hors d'oeuvre
1 Whole lobster or 2 lobster tails
2oz jar pickling spice
1 lemon: juice only
Bunch of thinly sliced scallions
4oz Melted butter
Shot of champagne or white wine
2 eggs separated
1oz caviar
Salt & pepper, Worchester sauce, cayenne pepper
Ceramic spoons (12/15+ depending on size)
Blow torch
Method
Poach lobster: bring water & spice to boiling point reduce the heat & place the lobster in to the water and Simmer for 12- 15 minutes
Remove the lobster from the water, allow to cool
Crack lobster & remove all meat
Mix the scallions with lobster meat and season with lemon juice
Place equal mouthful portions of the lobster mix directly on to the ceramic spoons.
Hollandaise sauce: Place egg yolks & wine or champagne in to a large bowl & whisk over steam until thick & creamy
Remove from the heat & carefully whisk in the melted butter & season with salt, peppers and Worchester sauce
Carefully top the lobster with the hollandaise sauce
Gratinate with the blow torch
Garnish with beads of caviar
Spicy chicken won ton hors d'oeuvre
1 Pack of won ton sheets (small squares)
Cooking oil for deep fry & sesame oil to saute chicken
12 oz Chicken breast
½ can coconut milk
1 red pepper thinly diced
1 shallot finely diced
1 bunch of finely sliced scallions (discard 25% the top stalks of the greens)
2 crushed cloves of garlic
1 tsp of crushed ginger
Salt & pepper
Thai sweet chili sauce (to your discretion)
1 beaten egg
Method
Dice the chicken in to very small & fine pieces & season with salt & pepper
Place into an oiled (sesame oil) warm to hot skillet & stir
Add all the vegetables to the chicken & sauté till chicken is almost cooked
Add coconut milk & sweet chili sauce allow to simmer for a few minutes or until the chicken is thoroughly cooked.
Take won ton sheets & brush with egg
Place small amounts of the chicken mix in to the center
Fold opposite ends to form a triangle
Brush one end of the triangle with egg wash & overlap slightly with the other end
The shape should be similar to a bishop’s hat
Deep fry till light golden in color
Slow poached salmon hors d'oeuvre
1lb center cut salmon fillet
1 zest of a lemon
1 zest of a lime
½ cup sugar
½ cup salt
2 cups olive or walnut oil
American sturgeon or Beluga caviar
Sesame or water crackers (small size)
Dill for garnish
Method
Mix salt, sugar, lemon & lime zest and coat the salmon
Wrap tightly with foil & marinate for 3 hours
Slice/ cut the salmon in to mouth size pieces
Bring oil to body temperature, place salmon in to the oil & poach for 12 minutes
Remove salmon from the oil & dry using kitchen towel
Place salmon pieces on to the crackers & garnish with beads of caviar
The above recipes were cooked using
Shrimp crepes on sundried tomato lobster sauce
4oz Cleaned shrimp
3 whole cleaned shrimp set aside
½ oz finely sliced chives
1oz finely chopped shallots
1oz Sliced snow peas
1 Clove of garlic chopped
½ Lemon zest & juice
½ Cup Panko bread crumbs
1 Egg white
Chili powder, salt and pepper to taste
1 tsp Worchester Sauce
½ Cup Heavy cream
Method
Combine all ingredients & set aside for the filling of the cooked crepes.
Crepe mix
9oz flour
3 Cups Milk
2 Eggs
Salt & pepper to taste
1 egg "yolk" to seal crepes
Method
Combine all the ingredients to a smooth paste
Heat a small pan
Pour in crepe mix & cook in to thin individual crepes
Place the crepes on to a clean work space and fill with the shrimp mix
Bring in the sides, roll the crepe and seal with the *yolk
Bake 10 minutes 300 degrees
Lobster sauce
Fresh Lobster bisque (or substituted with small can)
2oz finely diced shallots
1oz sliced sun dried tomatoes
Butter
Method
Sauté shallots in butter add the sun dried tomatoes and slowly add the lobster bisque.
Keep warm
Display crepes or plate up for you and your guests serve with sauce.
All the above recipes: chicken or beef satay, Lobster
crème brulee, spicy chicken won tons, slow poached salmon, shrimp
crepes on sun dried tomato lobster is copyright of Chef Udo Prambs 2004
Recipes by chef Pierre Schaedelin
Baecka Offa
For 4 Servings
400g (14oz) Lamb Shanks, cut in 2-inch cubes
4 Beef Spare Ribs, cut in 2-inch cubes
3 Chicken Legs, cut in 2-inch cubes
½ Bottle White Wine
½ L. Chicken Stock
3 Large Potatoes, peeled and cut in ½” rouelle
4 Large Carrots, peeled and cut in ½” rouelle
6 Leeks, cleaned and cut in ½” rouelle
Garlic
Butter
Salt and Pepper
Preparation:
Marinate the spare ribs, lamb, and chicken legs in the white wine overnight, then remove from the wine.
Sear the beef spare ribs, lamb shanks and chicken legs in olive
oil. Then deglaze the pan with the white wine from the marinade and the
chicken stock.
In a heavy pot, layer all the ingredients, starting first with
the vegetables, then the meats, then the stock and white wine, making
sure the wine and stock cover ¾ of the vegetables and meat. Put the
butter and garlic around the edges. Salt and pepper to taste. Cover the
pot and then seal the edge of the lid with “dead dough”.
(For the dead dough, mix together 200g. (7oz.) of flour with
enough water and vegetable oil to form a dough. Roll it out into a long
rectangle and then it is ready to be wrapped around the lid of the
pot.)
Put the sealed pot in the oven at 400°F and let bake for 2 and
half hours. When cooked, serve the pot in the middle of the table and
open the seal in front of the guests. Full credits and copyright to and by Pierre Schaedelin.
Recipes by Chef Anton Edelmann
New Season's Welsh Lamb with Crushed Baked Potatoes and Pak Choi
(Bok Choy)
this is a very robust and flavorsome dish which we serve in spring when the
new season's lamb is at its best. Rump is a delicious cut of meat, but it is
often not appreciated and is therefore very good value. For added zing, the
mint pesto could be spiced up with a little chili.
Serves 4
500g/ 1lb 2 oz Maris Piper baking potatoes, scrubbed
200 ml / 7fl oz/scant 1 cup olive oil
2 tbsp chopped chives
50g/2oz/1/2 cup black olives, stoned and chopped
4 rumps (rounds) of new season's lamb
4 heads of pak choi (Bok Choy)
2 tsp chili oil
200ml/7fl oz/scant 1 cup Mint Pesto (see page 183)
salt and freshly ground pepper
To make the crushed potatoes: Heat the oven to 220C/425F/Gas Mark 7. Put in
the potatoes and bake for about 1 hour until soft. When they are cool enough
to handle, peel them and crush with the back of a fork. Mix in all but 1 tsp
of the olive oil, the chives and black olives, and season with salt and
pepper. Cover and keep warm.
Season the lamb with salt and pepper. Heat a deep frying pan (skillet) and
add a film of oil. Put in the lamb and turn it in the pan until it is sealed
on both sides. Transfer the rumps (rounds) to a baking tray (cookie sheet),
put them in a hot oven and roast for 12 minutes, then cut each rump on the
bias into 3 or 4 slices.
Remove the outside leaves from the pak choi (bok choy) and trim the end of
the stalks. Bring a pan of salted water to the boil, put in the pak choi and
blanch for 3 minutes. Refresh in iced water and drain.
Heat the chilli oil in a deep frying pan (skillet) and add the pak choi.
Season. Turn the pak choi in the oil until hot, and then place 1 on each plate.
Neatly pile the crushed potatoes on the side, arrange the slices of lamb and
sprinkle some warm mint pesto on top of the lamb or on the side.
Shallot tart with goat's cheese
INGREDIENTS
2 crottin de chavignol (or a similar form of goat's cheese)
200ml olive oil
3 garlic cloves
1 sprig of thyme
1 sprig of rosemary
200g puff pastry
1kg shallots, peeled
400ml chicken stock
basil oil (see recipe)
50ml balsamic vinegar
salt & black pepper mill
METHOD
§ Cut the cheese in half and place in the olive oil with the garlic,
rosemary and thyme
§ Marinate for at least four hours or overnight for extra flavor. Remove
and dry
§ Heat a little of the oil from the cheese in a double-bottomed pan and
place the shallots inside
§ The shallots should just cover the bottom of the pan - there should not be
any free space, neither should they be on top of each other
§ Fry until colored on all sides and pour away the oil, then add the
chicken stock
§ Simmer on the stove until the jus has reduced, then cover and place in the
oven
§ Braise until they are cooked well at 160 C, approximately 45 minutes
§ Remove and divide the shallots into 10cm wide non-stick moulds
§ Roll out the puff pastry until approximately ½ ml thick and cut out 10cm
discs
§ Place on top of the shallots and bake in the oven at 200C, until puff
pastry is golden brown, approximately 20 minutes
§ Turn out on a plate
§ Grill the goat's cheese until slightly brown and hot. Place on top of the
tart
§ Drizzle a little basil oil and the balsamic vinegar around the dish
To make the basil oil
1 litre olive oil
1kg basil
METHOD
- Pick Basil Leaves from Stalks, blanch and refresh in iced water
- Squeeze dry, place all ingredients in robot-coupe - blitz for 25 mins
- Push through chinois, making sure you get every drop out
- Allow to drain through two coffee filters, and store in kilner jars
Full credits and copyright to and by Anton Edelmann
Home made tomato sauce
3x 28 oz Cans of tinned/ canned tomatoes (you can use added herb choice)
1sml can tomato puree (only if not already added in the tomatoes)
3 large thinly Sliced Onions+
2 red peppers pre cooked on the grill or roasted & roughly chopped
2 Bulbs of minced/ pressed/crushed Garlic
Salt/ Pepper, 2tsb paprika, 2tsb of spicy chicken seasoning or vegetarian style seasoning.
6 TSB of cooking oil or olive oil
Method:
1. Place the sliced the onions in to the hot oil allow to
sweat add the crushed garlic & seasononig until there is
a slight caramelization without the burn factor continue to add
the peppers and stir.
2. Add all the tomatoes, tomato paste scrape the bottom of the saucepan with a wooden spoon until it feels clean.
3. Leave to simmer gently for one & a half hours keep stirring to avoid burning.
4. Once the sauce is reduced to almost a pulp remove from the cooker/ stove & allow to cool completely.
5. Either leave the sauce as it is with large pieces of onions
& tomatoes to bag it into equal sized freezer bags OR pour sauce in
to a blender & blitz to a sauce consistency then bag the
sauce in to equal sized freezer bags.
Tips-Should you wish to purchase tinned tomatoes with the already
added herbs, onion, garlic, roasted tomato, that’s fine too, it just
gives that additional kick!
I normally take out a package of sauce on the day i require
it or use from the freezer -This can be used as a coating sauce for
stuffed cabbage rolls, Bolognese/ meat sauce, lasagna, a pouring sauce
which can have cream added to it in the last stage of heating the
sauce, curry sauce for meat or vegetables.
How many bags will I get out of this recipe? It all depends on
you judge how many there are in your family, how much sauce you like
on/in your meat or vegetables. I normally get 5-6 bags approx 200gms
once blitz & frozen) however please remember not to fill the
freezer bag to the top this concentration of tomatoes and
vegetables.
recipe by Rany: A home cook