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shallots, sliced 150 gbutter 50 ggarlic, halved 10 gred wine vinegar 100 mlred winhe 500 mlchicken stock 700 mllamb or beef jus 500 mlbay leaves 2sprig of thyme 1 1 Caramelise the shallots infoàming butter until golden,adding the garlic at the end.2 Strain through a colander andthen put back into the pan anddeglaze with the…

chicken stock 600 mllamb jus or stock 600 ml1chicken wings, chopped small 300 gvegetable oil 60 mshallots, sliced 100 gbutter 50 gtomatoes, chopped 200 gwhite wine vinegar 40 mlred wine vinegar 75 mltarragon 3gchervil 3 g 1 Put the lamb jus and chickenstock in a pan and reduce to 1 litre.2 Roast the chicken wings…

fresh thyme 50 gbay leaves, fresh 2garlic 1 bulbred wine 500 mllamb bones 1 kgveal bones 0.5 kgwhite onions, peeled 3large carrots, peeled 4celery sticks 3leeks, chopped 2tomato puree 3 tbspwater approx. 3 litres 1 Pre-heat the oven to 175°C.Place the herbs, garlic and winein a large, deep container. Placeall the bones on a roasting…

mushrooms, finely sliced 750 gbutter 100 gshaliots, finely sliced 350 9beef trim, diced 350 9sherry vinegar 100 med wine 700 mchicken stock 500 mlbeet stock 1 litre 1. Caramelise the mushrooms infoaming butter, strain, then putaside in a saucepan. 2 Caramelise the shallots infoaming butter, strain, then putin the same saucepan.3 In another pan, caramelise…

onions 300 gcarrots 300 gcelery 300 gleeks 300 gsuntlower oil 180 mltomatoes 150 gmushroom trimmings 150 gpeppercorns 18water 4 litresyeast extract 15 g 1 Cut the vegetables intomirepoix. Fry the mirepoix inthe oil until golden brown.2 Drain and place in a suitablesaucepan. Add all the otheringredients except the yeastextract and water.3 Cover with the water…

onions 250 gcarrots 250 gcelery 250 gleeks 250 gwater 4 itres 1 Roughly chop all thevegetables.2 Place all the ingredients into asaucepan, add the water, bringto the boil.3 Allow to simmer forapproximately 1 hour.4 Skim if necessary. Strain andUse. Try something differentWhite fungi stock: add 200-400gwhite mushrooms, stalks andtrimmings (all well washed) to therecipe.

butter or oil 50 gonions, sliced 200 gwhite fish bones (preferably sole, whiting or turbot) 2 kglemon, juice ofpeppercorns 8bay leaf 1parsley stalkswater : 4.5 litres Melt the butter, or heat the oil, in a thick-bottomed pan.2 Add the onions, the well-washed fish bones and the remainder of theingredients except the water.3 Cover with greaseproof…

chicken carcass/wings . 5 kgonions, peeled 12carrots, peeled 2cloves of garlic, crushed 2leeks, washed and blemishes removed 1celery sticks 2bay leaf 1sprigs of thyme, small 1whole white peppercorns 5gwater, cold :7 litres 1 Remove any excess fat from the chickencarcasses and wash off under cold water.2 Place all the bones into a pot that will…

raw meaty bones 1 kgwater 4 litresonion, carrot, celery, leek 400gbouquet garni 1peppercorns 8 For white stock1 Chop the bones into small pieces, and remove anyfat or marrow.2 Place the bones in a large stock pot, cover withcold water and bring to the boil.3 Drain. Wash off the bones under cold water, thenclean the pot.4…

There are many ways to classify soup, whether it bea classic velouté thickened with a liaison, a puréeof lentils with ham hock stock or a broth with aclear liquid; even the crystal clarity of consomméstill graces our modern restaurant tables. However,the fundamental foundation of today’s dining is alighter and more sophisticated approach. Therefore, acombination of…