Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 30 views

    Week 5 PDF

    Uploaded by

    Yifeng Liu
    This document provides recipes for 4 dishes: 1) Chicken veloute, a chicken stock-based sauce made with a roux and simmered for 30 minutes with herbs. 2) Traditional veal stew with mushroom cream, made by simmering veal until tender then reducing broth and adding mushrooms, onions and peas before finishing the sauce with egg yolks and cream. 3) Rhubarb onion preserve made by cooking onions and rhubarb with vinegar, sugar and spices to make a thickened preserve. 4) Goat milk blancmange, an English-style custard made by thickening heated goat milk with cornstarch and adding gelatin, then chilling in cups.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Week 5 PDF

    Uploaded by

    Yifeng Liu
    30 views5 pages
    This document provides recipes for 4 dishes: 1) Chicken veloute, a chicken stock-based sauce made with a roux and simmered for 30 minutes with herbs. 2) Traditional veal stew with mushroom cream, made by simmering veal until tender then reducing broth and adding mushrooms, onions and peas before finishing the sauce with egg yolks and cream. 3) Rhubarb onion preserve made by cooking onions and rhubarb with vinegar, sugar and spices to make a thickened preserve. 4) Goat milk blancmange, an English-style custard made by thickening heated goat milk with cornstarch and adding gelatin, then chilling in cups.

    Original Title

    Week 5.pdf

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides recipes for 4 dishes: 1) Chicken veloute, a chicken stock-based sauce made with a roux and simmered for 30 minutes with herbs. 2) Traditional veal stew with mushroom cream, made by simmering veal until tender then reducing broth and adding mushrooms, onions and peas before finishing the sauce with egg yolks and cream. 3) Rhubarb onion preserve made by cooking onions and rhubarb with vinegar, sugar and spices to make a thickened preserve. 4) Goat milk blancmange, an English-style custard made by thickening heated goat milk with cornstarch and adding gelatin, then chilling in cups.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    30 views5 pages

    Week 5 PDF

    Uploaded by

    Yifeng Liu
    This document provides recipes for 4 dishes: 1) Chicken veloute, a chicken stock-based sauce made with a roux and simmered for 30 minutes with herbs. 2) Traditional veal stew with mushroom cream, made by simmering veal until tender then reducing broth and adding mushrooms, onions and peas before finishing the sauce with egg yolks and cream. 3) Rhubarb onion preserve made by cooking onions and rhubarb with vinegar, sugar and spices to make a thickened preserve. 4) Goat milk blancmange, an English-style custard made by thickening heated goat milk with cornstarch and adding gelatin, then chilling in cups.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 5

    Chicken Veloute

    (Team of 4)

    Yield: 1 litre

    INGREDIENTS: METHOD:

    Quantity Ingredient 1. Melt butter in a saucepan over medium


    heat. Add flour to melted butter and form
    1 litre Chicken stock warm
    a roux. Cook until blonde in colour.
    70 g Flour all purpose Remove pan from heat and allow roux to
    70 g Butter unsalted cool slightly.
    2 pcs Bay leaves 2. Slowly incorporate warm stock while
    vigorously stirring with wooden spoon.
    2 sprig Thyme, fresh Return to the heat.
    2 sprig Parsley stalks 3. Add a spice bag and tie for control.
    White peppercorn, 4. Simmer for 30 minutes. Ensure the sauce
    10 ea. does not burn on the bottom of the
    whole
    saucepot.
    5. Strain through a cheesecloth lined conical
    strainer and cool as instructed.
    6. Store according to health regulations.

    NOTES:
    Traditional Country Veal Stew with Canadian
    Forest Mushroom Cream
    (Team of 4)

    Yield: 4 portions

    INGREDIENTS: METHOD:

    Quantity Ingredient 1. Fabricate meat into medium dice as


    Veal sirloin medium demonstrated.
    2 kg 2. In a deep saucepot add veal stock and
    dice
    spice bag. Place meat into stock and
    1 litre Chicken stock
    bring to a simmer. Simmer meat over low
    1 litre Chicken velouté heat until internal temperature reaches
    2 ea Egg yolk 74˚C.
    250 ml Cream whipping 35% 3. Remove meat from saucepot and keep
    warm. Reduce cooking broth and add
    50 g Pea, green frozen mushroom liquid (reserved). Reduce by
    50 g Onion pearl frozen 50 percent until fortified.
    Mushroom Canadian 4. Add velouté into reduced cooking liquid.
    dried mixed, Bring sauce to a simmer; add
    45 g mushrooms, pearl onion and peas. Return
    rehydrated (reserve
    liquid) or Porcini to the simmer. Remove from the heat.
    10 ml Lemon juice 5. Beat the egg yolks and cream together.
    6. Temper with a little of the hot velouté
    .25 g Nutmeg ground sauce and stir into the sauce as
    tt Salt demonstrated.
    tt White pepper, ground 7. Return sauce to the heat. Season to taste
    with a lemon juice and salt and pepper.
    Serve meat.

    NOTES:
    Rhubarb Onion Preserve
    (Team of 4)

    Yield: 4 servings

    INGREDIENTS: METHOD:

    Quantity Ingredient 1. Heat oil in a heavy sautoir over moderate


    heat. Add onion and sauté until golden
    500 g Rhubarb diced frozen
    and tender. Add ginger and continue to
    Birch syrup sweat until fragrant.
    30 ml
    (Canadian) 2. Add the remaining ingredients – (vinegar,
    Onion white cooking sugar and spices) and simmer over low
    1 ea
    small dice heat until reduced and thickened,
    30 ml Oil vegetable approximately 30 minutes
    60 ml Vinegar white wine 3. Cool the preserve and taste. Adjust
    seasoning.
    28 g Sugar white
    4. Preserve as demonstrated.
    Ginger fresh peeled
    20 g
    minced
    1 g Mace ground
    1 g Clove
    tt Salt
    tt Pepper white ground

    NOTES:
    Goat Milk Blancmange (English Style)
    (Team of 4)

    Yield: 6 portions 4-ounce foil custard cup

    INGREDIENTS: METHOD:

    Quantity Ingredient 1. Bloom gelatin in 100 ml of milk to soften.


    2. Combine remaining milk, vanilla sugar
    500 ml Goat milk
    and salt in a heavy saucepan and bring to
    80 g Sugar a simmer. Add vanilla bean and let steep
    50 ml Salt for 10 minutes.
    2.5 tsp Gelatin powder 3. Prepare a slurry by mixing the cornstarch
    with 125 cream until smooth.
    1 ea. Vanilla bean split 4. Pouring the hot milk mixture into the
    .5 g Salt prepared slurry in a stream. Bring the
    mixture to a gradual boil whisking until
    50 g Cornstarch
    thickened.
    125 ml Cream heavy 35% 5. Add softened gelatin to the thickened
    Strawberries frozen milk mixture and continue to simmer
    200 g tempered with until gelatin is completely dissolved.
    reserved juices 6. Strain and pour into 125 ml tin custard
    cups and chill prior to service. Unmold for
    service. Serve with berries.

    NOTES:
    Roasted Fiddleheads Camelina Oil and Hemp Seed
    (Team of 4)

    Yield: 4 servings

    INGREDIENTS: METHOD:

    Quantity Ingredient 1. Preheat oven to 190˚C.


    Fiddleheads peeled 2. Heat oil over moderate heat. Add lemon
    454 g zest, thyme sprig and garlic.
    trimmed
    Oil, Camelina 3. Cook oil until flavorful approximately 1-2
    30 ml minutes.
    (Canadian)
    4. Strain oil and reserve.
    1 sprig Thyme, fresh minced
    5. Marinate fiddleheads in flavoured oil.
    1 clv Garlic, minced 6. Place fiddleheads on parchment lined
    Lemon, juice and baking tray. Drizzle with flavoured oil.
    1/2 ea.
    zest of 7. Roast in oven for 4 to 6 minutes until
    20 g Hemp seed slightly charred appearance.
    8. Remove from oven and adjust seasoning.
    tt Salt, fine white
    Sprinkle with hemp seed.
    tt Pepper, white ground 9. Serve immediately.

    NOTES:

    You might also like