-In a heavy bottom pot, melt butter and stir in the flour to build a “Roux” for thickening     the sauce.

- When all of the butter is incorporated into the flour slowly add the veal stock, stirring constantly, and gently simmer.

- Finish the veloute with the heavy cream.

Potato Peach Ragout

-Peel 4 potatoes and cut into medium dices.  Blanch potatoes in boillion (chicken or vegetable) and a little tumeric (for colour).  Set aside to cool

-Cut 2 raw peaches into similar sized pieces.

- Heat potatoes in the veal veloute (note the change in colour) and at the last second before serving stir in the peaches.

Port Wine Jus

- Roast the bones in a heavy bottomed stock pot until well caramelized (browned) on all sides, add the vegetables and three good spoons of tomatoe puree.

- Further roast carful not to burn.

- Deglaze the pan 3 to 4 time with red wine, allowing each time the liquid to reduce to almost nothing. (this will give the final jus a nice shine)

-Cover the bones with cold water and simmer for at least 6 hours.  Longer as desired.

- Strain jus and return to heat, reducing until desired consistency, the add the Marsala, Madera, and Port wine, then reduce again to sauce consistency.

Veal Tenderloin:

-Marinade with olive oil, thyme, and rosemary for at least 8 hours in the fridge.

Pan sear on all sides, then roast in the oven at 180c to 200c, to the desired doneness.

-Slice and present atop the potato peach ragout.

-Green beans should first of all be blanched and shocked in ice water prior to sautéing in butted and diced shallots.  For final plating drizzle jus around the outside of the plate, sprinkle red peppercorns, and top with a full sprig of chervil.

Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.

Combine 750ml of water, sugar and corn syrup in a large saucepan, stir to combine. Bring to boil over high heat. Boil until sugar is dissolved, about 2 minutes, do not stir. Stir the sugar water and the remaining 250ml of water into the raspberry puree.

Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cook. Poor cooled puree into a baking dish, and cover, freeze until sold (around 6 hours).

To make coarsely textured sorbet, use a fork to scrape frozen puree into small crumbs. For a deliciously sorbet, transfer frozen puree to a food processor and process until smooth.

Slice tuna loin into thin slices

In a salad bowl toss the mesclun well with the oil and drizzle it with the vinegar. Season the salad with salt and pepper and toss it well.

Sprinkle with chosen salad dressing (can very)

Seperate the eggs, placing the whites into a roomy bowl.

Break the chocolate into small pieces and put them into another roomy bowl set over a pan with a centimetre of barely simmering water. Add the butter and allow both to gently melt. Stir occasionally

In the meantime, add a pinch of salt to the egg whites and whisk to the soft peak (floppy) stage. In a seperate bowl, break up the yolks.

When the chocolate and butter have melted and have been allowed to cool for a couple of minutes, stir in the yolks.

Cut and fold in the whites in three batches until seamlessly combined. Pour into ramekins and refrigerate for a 5 hours to set

In a large saucepan on a medium heat, melt the butter and gently cook the chopped onion and garlic for 2-3 minutes, or until soft and translucent but not coloured. This gentle sweetening of the onion and garlic will transform the natural starches present into sugar giving that lovely sweetened onion flavour as opposed to the harsh raw onion flavour.

Increase the heat to high, add the watercress and a pinch of salt, cover with a lid and cook for 30 seconds. Add the spinach and cook for 1-2 minutes, or until wilted. The spinach will round up the strong peppery qualities of the watercress.

Pour in the boiling water and simmer for 2-3 minutes, then remove from the heat and add the ice. This quick cooking of the vegetables and cooling with the ice will not only retain the colour and the flavour, but also maximise the vitamins and minerals.

Pour half the soup into a food processor, and blend until smooth. Transfer the soup into a clean pan, then repeat with the remaining soup.

When ready to serve, reheat the soup and season, to taste, with salt and freshly ground black pepper if required. Serve the soup in a large tureen with the creme fraiche swirled through.

To make the custard, split vanilla bean lengthwise, to open and release vanilla pods

Combine milk, vanilla bean (or essence) and 1/2 sugar over medium heat till almost boiling. Remove from heat to cool slightly.

Blend whole eggs, yolks and remaining sugar. Add to hot milk. Mix until all well combined. Strain mixture through a fine sieve and divide into caramel coated moulds. Set moulds or ramekins in a water bath and bake at 160 C. until fully set, about 1 hour.

Remove custards from water bath and wipe dry. Chill for at least an hour.

To remove, run a small knife between custard and mould, invert and release custard onto serving plate.

Garnish with fresh cut fruit, cookies, whipped cream, etc, as desired.

]]> http://recipe.culinarymanager.ch/?feed=rss2&p=405 0 http://recipe.culinarymanager.ch/?p=694 http://recipe.culinarymanager.ch/?p=694#comments Mon, 30 Apr 2012 08:55:52 +0000 Jean-Marc Pougnet - PgCM Student http://recipe.culinarymanager.ch/?p=694 Read More »]]> Method:

1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.

2. Preheat oven to 190°C

3. Roll out the pastry on a light floured surface and line a 22cm. Don’t cut off the edges of the pastry yet. Chill again.

4. Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans or rice. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base.

5. Sprinkle chopped bacon, sliced sausages, onions and grated cheese into pastry shell.

6. In a medium bowl, mix together eggs, cream, salt and  pepper. Pour mixture into pastry shell.

7. Reduce heat to 175°C. Bake for 30 minutes, or until a knife inserted comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

1. Preheat oven to 230°C.

2. Place beef in a pan, sear until browned. Remove from pan, and allow to cool completely.

3. Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.

4. Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.

5. Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a baking dish, cut a few slits in the top of the dough, and brush with egg yolk.

6. Bake at 230°C for 10 minutes, and then reduce heat to 210°C  for 10-15 more minutes, or until pastry is rich, golden brown. Set aside and keep warm.

7. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine. Boil for 10-15 minutes, or until slightly reduced. Strain, and serve with beef.

1. Preheat oven to 165°C

2. Butter 8 ramekins, then dust liberally with cocoa powder, shaking out any excess

3. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool

4. Using an electric whisk, whisk the whole egg, and sugar together until pale and thick, then incorporate the chocolate mixutre. Fold in the flour. Divide the chocolate mixture between the ramekins and bake for 10 minutes.

5. Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a scoop of vanilla ice cream and fresh berries.