Ingredients
Brown stock 1.5 lt
White of eggs 2
Onions 50 g
Celery 50 g
Minced meat 500g
Carrots 50 g
Leeks 20g
Bouquet garni
Salt to taste
For the garnish
1 tbsp finely diced carrot
1 tbsp finely diced turnip
1 tbsp finely diced green leek
Method
1. Place the minced meat in a saucepan; add the salt, whites of eggs and dices vegetables mixed thoroughly with a little cold stock.
2. Gradually add the remainder of the cold stock. Bring to the boil slowly, stirring from time to time with a wooden spoon.
3. When just boiling remove spoon and allow to simmer gently for 2 ½ hours. Do not disturb the contents during cooking.
4. Strain through 4 layers of damp muslin.
5. Reboil and remove all fat with absorbent paper.
6. Correct the colour, seasoning and garnish with brunoise of vegetable.
10.02.2010
Carrot Vichy
Ingredients
Carrots 400g
Water 600 ml
Olive oil 1 tbsp
Butter 6 tbsp
Brown sugar 2 tsp
Salt to taste
Parsley, finely chopped for garnish
Method
1. Peel and cut the carrots into 2-inch slices
2. In a pot, heat the olive oil. Add the carrots. Sauté for about 2 minutes. Add the sugar and salt, 6 tablespoons of butter and water. Bring to a boil. Cover with a lid. Reduce to medium-heat and cook for about 40 minutes or until tender.
3. Drain the extra liquid (if any) garnish with parsley
Carrots 400g
Water 600 ml
Olive oil 1 tbsp
Butter 6 tbsp
Brown sugar 2 tsp
Salt to taste
Parsley, finely chopped for garnish
Method
1. Peel and cut the carrots into 2-inch slices
2. In a pot, heat the olive oil. Add the carrots. Sauté for about 2 minutes. Add the sugar and salt, 6 tablespoons of butter and water. Bring to a boil. Cover with a lid. Reduce to medium-heat and cook for about 40 minutes or until tender.
3. Drain the extra liquid (if any) garnish with parsley
Spanish Omelet
Ingredients
Potatoes, peeled 100g
Onion 25g
Eggs 3 no
Olive oil for pan frying
Salt to taste
Method
1. Peel & slice potatoes.
2. Peel and chop the onion.
3. Mix potatoes, onions & salt together.
4. Fry the potatoes & onion till potatoes are cooked. Remove from the pan and drain extra oil.
5. Beat the eggs and pour in the potato onion mixture. Mix together with a large spoon.
6. Pour 1-2 Tbsp of olive oil into a non-stick frying pan When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges.
7. When the mixture has browned on the bottom, turn it over to cook the other side.
8. Serve hot.
Potatoes, peeled 100g
Onion 25g
Eggs 3 no
Olive oil for pan frying
Salt to taste
Method
1. Peel & slice potatoes.
2. Peel and chop the onion.
3. Mix potatoes, onions & salt together.
4. Fry the potatoes & onion till potatoes are cooked. Remove from the pan and drain extra oil.
5. Beat the eggs and pour in the potato onion mixture. Mix together with a large spoon.
6. Pour 1-2 Tbsp of olive oil into a non-stick frying pan When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges.
7. When the mixture has browned on the bottom, turn it over to cook the other side.
8. Serve hot.
Beetroot salad
Ingredients
Beet roots: 400g
Fresh parsley: 2 tbsp chopped
Vinaigrette: 60ml
Minced onion, to taste (optional)
Method
1. Rinse the beet roots. Place in a pot and cover with water & cook until tender.
2. Drain the beets, and slide the skins off while the beets are still warm. Allow the beets to cool, and then cut the beets into 1/4" cubes.
3. Mix the cubed beets in a large bowl with the remaining ingredients. Cover tightly, and refrigerate at least an hour or overnight.
Beet roots: 400g
Fresh parsley: 2 tbsp chopped
Vinaigrette: 60ml
Minced onion, to taste (optional)
Method
1. Rinse the beet roots. Place in a pot and cover with water & cook until tender.
2. Drain the beets, and slide the skins off while the beets are still warm. Allow the beets to cool, and then cut the beets into 1/4" cubes.
3. Mix the cubed beets in a large bowl with the remaining ingredients. Cover tightly, and refrigerate at least an hour or overnight.
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