Orme View

RECIPE BOOK

White Stock

INGREDIENTS / 1LT / 5LT / 10LT
Bones (chicken, beef, lamb, veal) / 400 grms / 2kg / 4kg
Mirepoix of Vegetables
(carrot, onion, leek, celery) / 100 grms / 400 grms / 1 kg
Bouquet Garni / 1 / 2 / 4
Water / 1.5 lt / 6lt / 12lt

Cooking times:

BEEF6-8 HRS

CHICKEN2-4 HRS

LAMB2-4 HRS

VEAL2-4HRS

METHOD

  1. Remove excess fat from bones and cut into regular size pieces. For beef bones remove any marow from inside bones
  1. Place bones, vegetables and BG in to stockpot and cover with correct amount of water, slowly bring to the boil
  1. When boiled removed scum fom top of stockpot and discard.
  1. If the stock remains cloudy at this stage, tip all ingredients into a colonder and rinse bones, vegetables under cold water, also rinse out inside of stock pot. Replace all ingredients back in to stockpot and start the process again.
  1. Simmer for the correct amount of time, then strain and either use or chill.

Brown Stock

INGREDIENTS / 1LT / 5LT / 10LT
Bones (chicken, beef, lamb, veal) / 400 grms / 2kg / 4kg
Mirepoix of Vegetables
(carroit, onion, leek, celery) / 100 grms / 400 grms / 1 kg
Bouquet Garni / 1 / 2 / 4
Water / 1.5 lt / 6lt / 12lt

Cooking times:

BEEF6-8 HRS

CHICKEN2-4 HRS

LAMB2-4 HRS

VEAL

METHOD

  1. Cut bones into even size pieces and place in to a roasting tray with mirepoix of vegatbles
  1. Roast all ingredients till they reach a rich brown colour.
  1. Remove from tray and drain to removcee excess fat. Drain off fat from roasting tray and swill out with cold water
  1. Place in to stock pot andd BG and sediment form roasting tray cover with cold water and slowy bring to the boil.
  1. Simer for the correct amount of time
  1. When cooked drain and use or chill.

Vegetable Stock

INGREDIENTS / 1LT / 5LT / 10LT
Onions / 100grms / 500 grms / 1kg
Carrot / 100 grms / 500 grms / 1kg
Celery / 100 grms / 500 grms / 1kg
Leek / 100 grms / 500 grms / 1 kg
Bouquet Garni / 1 / 2 / 4
Water / 1.5 lt / 6lt / 12lt

Cooking Time;

Vegetable stock45mins – 1 hr

Method

  1. Curt vegetables in to even size pieces and place in to a stock pot
  1. Cover with cold water and BG, slowly bring to the boil and allow to simmer

3. When cooked strain and use or chill

For a brown vegetable stock add chopped tomaotes and mushroom trimming and fry with the rest of the ingredients in sun flower oil till golden brown. Strain and finish as for white vegatble stock.

Fish Stock

INGREDIENTS / 1LT / 5LT / 10LT
Fish Bones / 1 kg / 2kg / 4kg
Sliced onion / 100 grms / 200 grms / 400 grms
Butter / 25 grms / 50 grms / 100 grms
Lemon Juice & lemon / 1/4 / 1/2 / 1
White Wine / 150ml / 300ml / 600ml
Parsley stalk, peppercorn, bay leaf
Water / 1.5 lt / 6lt / 12lt

Cooking time:

Fish20 mins

METHOD

  1. Melt butter in a thick bottom pan
  1. Add sliced onion, chopped fish bones, lemon and lemon juice and herbs, cover with a cartouche and a lid and sweat for 5 mins
  1. Add wine , water, bring to the boil, skim allow to simmer
  1. When cooked strain and either use or chill.

Video clip on Moodle on making fish stock

Bechamel Sauce

INGREDIENTS / 1pt / 1 lt / 5lt
Butter / 50 grms / 100grm / 500 grms
Flour / 50 grms / 100grm / 500 grms
Milk / 1pt / 1lt / 5lt
Onion Cloute / 1/2 / 1 / 2

Cooking times

Bechamel sauce10 mins

METHOD

  1. Palce milk and onion cloute into a pan and bring to the boil simmer 5 mins to infuse
  1. Melt butter in a pan and add flour mix together (roux) and cook out for 2 mins
  1. Gradually add warm milk stir till smooth (for larger amounts a whisk may be used), bring to the boil cover with a cartouche and simmer 10 mins
  1. Remove from heat, pass through a strainner and place in to a bowl and cover. Use as required.

Derivitives

Veloute Sauce

INGREDIENTS / 1pt / 1 lt / 5lt
Butter / 50 grms / 100grm / 500 grms
Flour / 50 grms / 100grm / 500 grms
White Stock / 1pt / 1lt / 5lt

Cooking Time:

Veloute20 mins

This can be made from Chicken, Lamb, Fish, Veal or Vegetable stocks

METHOD

  1. Melt butter in a thick bottom pan annd flour and mix together (roux) and cook together for 2 mins.
  1. Gradually add hot stock stiring all the time
  1. Bring to the boil cover wit a cartouche and cook out for 20 mins
  1. Strain in to a pan or bowl and cover. Use as required.

Derivitives

Espagnole Sauce

INGREDIENTS / 1lt / 5 lt / 10 lt
Dripping or white fat / 125grms / 250grms / 500grms
Flour / 130 grms / 200 ghrms / 550grms
Carrot / 125 grms / 250 grms / 500grms
Onion / 125grms / 250 grms / 500 grms
Celery / 15grms / 30 grms / 60 grms
Tomato Puree / 30 grms / 60 mgrms / 120 grms
BG / 1 / 2 / 3
Brown Beef Stock / 1.5 lt / 5.5 lt / 10.5 lt

Cookg Time:

Espaganole 4 - 6 hrs

METHOD

  1. Melth oil in a thick bottom pan and mirepoix of vegetables and cook then till golden brown
  1. Add flour and slowly cook out till the flour a deep rich brown colour, Allow to mcoll and then add tomato puree
  1. Retun to the heat and gradually add hot stock stirring all the time.
  1. Add BG bring to the boil and all to simmer till cooked.
  1. Strain in to a clean pan, re boil check consistancy and use as required or cover and chill

Demi Glace is made by adding the same amount of brown stock to the finished espagnole and simmering till it has reduced by half its volume.

Derivatives

Tomato Sauce

INGREDIENTS / 1lt / 5lt / 10lt
Butter / 25grms / 125 grms / 250 grms
Flour / 25 grms / 125 grms / 250 grms
Bacon trimmings / 25 grms / 125 grms / 250 grms
Diced Carrot / 125 grms / 500 grms / 1kg
Diced Onion / 125 grms / 500 grms / 1kg
Garlic / 1 / 5 / 10
Tomato Puree / 125 grms / 500 grms / 1kg
BG / 1 / 2 / 4
White Stock / 1.5 lt / 5.5 lt / 11lt

Cooking Time:

Tomato Sauce1hr

METHOD

  1. Melt butter in a thick bottom pan, add choped onion, carrot and bacon and cook to a light brown colour.
  1. Add flour, and mix in, cook out for a few mins
  1. Add tomato puree and garlic
  1. Gradually add hot stock stirring all the time. Bring to the boil. Cover with a lid
  1. Cook out for 1hr them pass through a conical strainer in to a clean pan
  1. Re boil and check seasoniong and consistancy
  1. Either use or cover and chill.