Beruflich Dokumente
Kultur Dokumente
WWW.CHEFDEWET.CO.ZA
PreFace on Author
AUTHOR
As most of you already know, I am a South African Chef. I did my Professional Cookery and Pastry Diploma at the South African Chefs Academy in Cape Town, where I received distinctions all round. After Graduating I joined Chef David Higgs brigade at the Saxon Boutique Hotel in Sandton. I have also work for a private business to whom I catered every night, making them top quality dishes. Since then I have been self employed, while running my website and doing private catering for several small events. Then in 2014 I am set to jet off to Kuwait where Ill be working at a Japanese Restaurant.
PREFACE
What to expect!
My aim for this booklet is to produce a well published source of information regarding the culinary world. While I was attending the South African Chefs Academy I was always searching for a source of information on everything relating to the culinary world. I was never able to find everything I needed to know in one easy to use place, so once I graduated from the Academy I decided to start up my own webpage. On this webpage I wanted to included everything a culinary student would need to know in order to allow themselves to push above and beyond those who do not make use of my website. My webpage is still in what I would like to call the infant stageof development, but as time passes the amount of valuable information being publicised will increase at a rapid pace. Driven by my passion for cooking and the culinary world, I will continue to expand my webpage. This first volume booklet will include all of the published recipes on my website including the terminology, definitions, pro3
FEATURING TOPICS
! Recipes which have been posted and shared on my website! ! Denitions and terminologies of the culinary world including unseen terms.! ! ! ! A compilation of photos which will accompany each recipe.! ! Compilation of different spices, vegetables, herbs, fruits, pastas etc. I will also feature unseen material.
duce lists (fruits, vegetables, spices etc.) and photos to accompany recipes. It will also include helpful tips on cooking as well as baking.
Entree
ENTRE
This Chapter will include all recipes which can be used and adapted for Starters. Some of these recipes are also suitable for Main Courses and will have a side note to indicate that.
SECTION 2
Method:
1.In a shallow bowl place the onions, yuzu juice, pumpkinseed oil, soy sauce and fresh black pepper. Allow for the mixture to infuse for 15 to 20 minutes. 2.While marinade is infusing, thinly slice the salmon fillet.! Once the infusing time has elapsed, place the thinly sliced salmon into the marinade for three seconds on each side. 3.Get your plating dish and lay the salmon onto it, allow for them to overlap ever so slightly
Ingredients:
1/2 Red Onion Brunoise 7 tbsp Yuzu Juice! 1 tbsp Pumpkin Seed Oil 1 tbsp Soy Sauce
4.Garnish plate with chopped chives and pour remaining marinade over the top.
SECTION 3
these days being the "google it" generation, she got out her laptop and googled it to prove that she was not joking. The Belgium term for this dish is "Moules Frites". So today I'm going to give you a nice and simple recipe for this unique National dish of Belgium!
Ingredients: Mussels
1 kg Fresh Mussels! 1 Large Onion (Finely brunoise)! 2 Large Clove of Garlic brunoise! 1tsp Chopped Fresh Thyme! 1 tbs Freshly Chopped Flat Leaf Parsley! 1 tbs Chopped Chervil! 50 ml Olive Oil!
150 ml Good Dry White Wine (If you won't drink it, don't use it!) 1 tsp Pernod (It's a French Anise-Flavoured Liqueur Optional) 2 tbs Creme Fraiche
3. Once the onions are ready, remove them from the pot and put the pot over a high heat, allowing the pot to become very hot. 4. Once the pot is hot add the onion mix along with the herbs back into the pot, quickly add the mussels, and then the white wine and Pernod (Must be in this order). Immediately place the lid on making sure its tight and secure. 5. Allow to steam for 4-5 minutes, shaking the pot once or twice. 6. Remove from heat and check for any closed mussels, making sure to discard them. 7. Now stir in the Creme Fraiche.! 8. Serve mussels in a deep bowl dish.
Method: Mussels
1. If you are using fresh mussels (which you should be) you'll need to clean them first before you cook them. Rinse them in cold water and then remove the beards (The beards on the mussels are fine hair like looking threads). When removing the beards make sure you pull then across the mussel and not to the closest end. You will also need to check if they are still firmly closed and smell of the ocean and not fishy! Any mussel that smells fishy or is mostly open must be discarded. 2. Now get a large deep pot with a tight fitting lid and place it onto the stove on a low to medium heat. Place garlic and onions with the olive oil in the pot and sweat the onions until soft and translucent.
French Fries
2 Large Potatoes (Peeled and cut into even Chips) Oil to Deep Fry! Salt to taste
Method
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1. Cut each chip 2mm by 2mm or to a size you feel comfortable eating.! 2. Heat up your deep fat fryer to 160C, otherwise place a pot on the stove with a thermometer and heat to 160C. Sunflower seed oil is fine to use for deep frying. 3. Rinse the chips with salted water and then dry off with kitchen paper before placing into the deep fat fryer for 4-5 minutes (If your chips are large I would recommend you parboil them to achieve a soft smooth texture inside and a crisp outer texture). 4. Once the 4-5 minutes are done, remove and cool then turn the heat up to 190C. 5. When mussels are done place the chips back into 190C oil for 1 minute until golden and crisp. 6. Remove once ready and sprinkle with salt. Serve chips in a side dish alongside the mussels.
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SECTION 4
Ingredients
2 Duck Legs (Drumstick and thigh) 100g Coarse Sea Salt! 500ml Duck Fat! 2 Garlic Cloves 1/2 A Lemon Grass 8 Grapefruit Segments 8 Orange Segments! 4 Mage Tout 1/2 A Green Mango 5 g Pickled Ginger 1 Baby Bok Choy 1 tsp Fresh Ginger (Grated) Zest from one Orange and Lime Juice of 1 Lime
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Method
1. Start off by washing your duck legs and then dry them off, ensuring there is no excess moisture on them.! 2. Take the salt and mix it with the lime and orange zest as well as the crushed garlic, 1 teaspoon of ginger and the lemon grass (Crush the lemon grass slightly and cut into medium sized pieces). Chop the chilli and add to the salt mixture as well.! 3. Once your salt mixture is ready, place a good layer at the bottom a tray and place your duck legs and thighs on top of the salt. Now place the rest of the salt mixture over the top (Try and use a container which ensures the duck legs are tightly packed with the salt). ! 4. If your container has a lid place the lid on top and place the container into the fridge to cure for a minimum of 8 hour or preferably over night (If you dont have a lid, simply wrap the container). ! 5. Once the curing is complete, rinse off the duck legs and pat them dry.! 6. Preheat your oven to 90 - 100C! 7. Place a medium sized pot onto the stove top over a medium heat. Add your duck fat and allow to melt completely.! 8. Once it has melted place your duck legs skin side down into the pot and make sure they are both fully submerged in
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the fat.! 9. Place the pot into the oven for about 45-60 minutes, checking after 50 minutes to see if meat is tender and almost falling off the bone.! 10. You can now start to prepare your salad component. Start by segmenting your orange and grape fruit.! 11. Now cut your mage tout, mango and bok choy into julienne (For the bok choy, you might want to give it a quick blanch just to soften it a bit). ! 12. Add all salad components into a bowl and mix well and then dress with your dressing.! 13. Once your duck is done, remove and drain off excess fat. Remove the skin without breaking it. Now shred the duck meat with your hands and add into the bowl with the vegetables. 14. Place a pan onto a medium heat and allow to heat up and then place the skin in the pan and press down so it does not curl up. Keep it this way till crispy.! 15. Remove crisp skin, chop it up and sprinkle over the salad.
1/2 tsp Sesame Seed Oil 1 tsp Soy Sauce 1/2 tsp Finely Chopped Fresh Ginger 1/2 tsp Finely Chopped Chilli! 1 tsp Chopped Fresh Coriander! 1 tbs Canola Oil! 1 tbs Water
Method
1.Place the lime juice, orange juice, rice wine vinegar, soy sauce, ginger, chilli and chopped coriander into a mixing bowl. 2. While whisking, slowly add in your canola oil and then the sesame oil.! 3. If your dressing is too thick add some water and if it is too thin slightly add more canola oil.
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SECTION 5
Ingredients
6 Medium Sized Potatoes 2 Large White Onions 1 tsp Chopped Rosemary 1 tsp Chopped Thyme 1 tsp Oregano! 1 tsp Smoked Paprika 1/2 Chilli Flakes 1/3 tsp Ground Black Pepper! 125 ml White Wine! 500ml Vegetable or Chicken Stock 50ml Cream (Optional)! Salt to taste! 4 tsp Butter! Baking paper/ Silicone paper! Olive Oil!
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Method
1. Place a large pot onto a high heat on your stove and pre heat your oven to 180C/356oF. Add 2 teaspoons butter and a good dash of olive oil into the pot (Base should be covered with oil and butter). 2. Cut 5 of the 6 potatoes into small cubes, leaving the skins on. Place into pot once hot and stir every minute (Don't worry if they stick to the pot, just let them caramelise and they will come off the base). 3. Slice your 2 onions and then place into the pot with the potatoes after 10 minutes. 4. Now add your herbs and spices and constantly stir, you will notice that a layer of caramelised ingredients will form on the base of the pot. Add a 1/3 of the wine and scrape the layer off the base. This will continue and every time simply add the wine to remove before it burns. Do this about 6 - 8 times and this will give your soup a lovely amber colour at the end(If you run out of wine, simply use the stock). 5. After repeating the deglazing process 8 times add in the remainder of your stock (It should at least cover the potatoes, if not simply top off with water) and allow to simmer till the potatoes are soft and tender.!
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6. Take your hand blender and blend your soup until smooth and then continue to simmer for another 20 minutes (If you do not have a hand blender, place small amounts at a time in a blender. If you don't have a blender either simply use your hand masher and roughly mash the potatoes. 7. Together melt 2 teaspoons of butter, season with salt and pepper and add 2 teaspoons of oil. Place into a bowl and use for your potato slices you are about to cut. 8. Take the remaining potato and cut it into as thin as possible slices and place into the seasoned melted butter. 9. Now get an oven tray and line with one layer of silicon paper. Place your potato slices onto the paper, taking three slices and laying them down so that they over lap each other slightly. 10. Place another layer of silicon paper over the top and place another baking tray on top to press them down. Place into the oven and bake until golden brown on the bottom. Remove, take off the paper and use as a garnish in the soup when serving. 11. After your soup has been simmering for 20 minutes and you would like to add some cream, now would be the time. Add the 50 ml of cream and stir, allowing it to simmer for 5 more minutes. Now your soup is ready to serve. 12. Garnish with some chives, spring onions or even some fresh herbs.
Mains
MAINS
Here you will nd recipes that include meat as well as chicken as the main proteins. There will be recipes from different parts of the globe and they will keep your taste buds interested.
SECTION 6
Ingredients
10ml Diced Bacon 3 Bay Leaves 3 Sprigs of Thyme 2 Parsley Stalks 10ml Clarified Butter 1 Whole Clove of Garlic! 1 Clove of Garlic (Diced)! 3 Stalks of Parsley (Chopped)! 10ml Clarified Butter! 4-5 Pieces of Wine Marinated Chicken Drumsticks, Thighs and Breast (12 hours) 5ml Brandy! 1 12 Peeled and halved Pearl Onions! 3 Mushrooms! 2 Labels for Red Wine Marinade!
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12 Diced Potato! 5ml Beurre Manne (Combine equal amounts of butter and flour)! 1 slice White Bread cut into triangles
7.Once your potatoes are ready drain the water. Then pass your potatoes through a sieve to get a soft and velvety texture. 8.Now add some butter to your mushed potatoes and whisk until all the butter is incorporated, taste and season accordingly. Cover and leave for plating. 9.Once your chicken has a good brown colour drain the extra fat from the pan and add your vegetables back into the pan. 10.De-glaze the pan with brandy so you get all the caramelised goodness from the bottom of the pan. 11.Now add your bay leaves, thyme and parsley stalks in to the pot as a Bouquet garnish, along with the chopped garlic. 12.Once all your ingredients are in the pot and ready to go add your red wine marinade so it covers the chicken pieces (If it does not completely cover everything simply add water). Season with salt. 13.Bring the liquid to the boil and allow to simmer for 20 minutes. 14.Once the onions and mushrooms are cooked remove to prevent them from disintegrating into the sauce. 15.Remove all the ingredients from the pot with a slotted spoon and bring the liquid to the boil. 16.Once at boiling point add the beurre manne and a pinch of sugar. Allow to cook over heat until the sauce coats the back of a spoon and is at the correct sauce consistency.
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Method
1.Peel the onion and carefully cut it in half, halve the mushrooms, finely chop the parsley and cut the bread into triangles. Peel and dice the potato, dice the bacon and dry the chicken pieces on paper towel. 2.Place the potatoes into a pot of water and add a fair amount of salt (Remember to start by placing any root vegetables into cold water and then bringing it to the boil). 3.Now place your pot onto a high heat and bring to the boil. Cook potatoes until soft. 4. Place a large pan onto a high heat and add a little butter and olive oil. Once heated add the bacon and onions and cook till lightly coloured. Add your mushrooms just before removing from the heat. 5.Place in a separate container so you can use the pan again (We are using the same pan so we dont lose any of the wonderful flavour). 6.Now place your chicken pieces skin side down in the same pan and allow to get a good golden brown colour.
17.Add all your ingredients back into the pot once the sauce is ready. 18.Then place the clarified butter into a pan and fry the bread in it until golden. Rub the bread with a garlic clove to extract the flavour. 19.Spoon chicken, onions and mushrooms into a bowl and pour the sauce over it. Garnish with a quenelle of mashed potato and 2 crouton triangles. Sprinkle with chopped parsley.
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SECTION 7
Method
1. Place a big pot of water on the stove and bring to the boil. Add 1 tablespoon of salt to the water and add your pasta. 2. Place a pan on a high heat and once hot place the bacon in the pan and cook until golden and crispy. Once the bacon is done place it on kitchen paper and allow to cool. 3. Use fat rendered from bacon later on to add to the roux. ! 4. Place another medium sized pot on the stove. Add the but20
Ingredients
Conchiglie Pasta 200 ml Plain White Flour! 200 ml Butter!
ter and bacon fat and allow to become slightly brown. ! 5. Add your flour to the butter and mix well, allow to cook for 2 minutes while stirring (This is called a hazel roux). ! 6. Gradually add in room temperature milk to the roux and stir constantly until all the milk has been well added.! 7. Turn the heat down to medium and add your nutmeg, bay leaves, peppercorns and salt to taste.! 8. Allow to simmer for 10 minute, checking every few minutes that its not sticking to the bottom.! 9. Now check on your pasta, remember you want it el dente so don't over cook it. ! 10. If your pasta is ready place it in a colander and get back to your sauce. ! 11. Once sauce has simmered for 10 minutes get a fine strainer and strain it to ensure there are no lumps. This allows you to remove the peppercorns and bay leaves. ! 12. Cut your cheddar cheese into small cubes and add to the strained sauce (Bchamel), stirring until it is mostly melted.! 13. Place your pasta back into the big pot and pour the sauce over the pasta. Mix.! 14. Chop bacon into small pieces and sprinkle over the top. Enjoy!! 15. If you want, you can plate it into an oven proof dish and place it into the oven at 180oC/365oF until the top becomes golden brown for added crunch.! 16. Side note: If you don't feel like using Conchiglie pasta, then try and use another type of pasta that will allow for the sauce to stick to it or store it in its cavities.!
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17. I like to use the Conchiglie pasta because it acts like a small spoon that scoops up all the sauce.
SECTION 8
Ingredients
3/4 Packet Egg Noodles 1/2 Red or Green Cabbage (Or 1/4 of each, cut julienne)! Green/Red/Yellow Pepper (1/2 of each, great for presentation, cut julienne) 2 Celery Stalks (Cut julienne)! 2 Large Carrots (Cut julienne)! 1 Lemon! 6 Spring Onions! 4-4cm Block of Fresh Ginger (Cut brunoise)! 2 Garlic Cloves (Cut brunoise)! 1 Lemon Grass! Large hand full of Fresh Coriander (Chiffonade 1/2)! 1 Medium Green Chilli (Cut brunoise)! 1 Medium Red chilli (Cut brunoise)!
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30ml Fish Sauce! 60ml Soya Sauce! 30ml Honey! 30ml Teriyaki Sauce! 15ml Oyster Sauce! 20ml Fresh Lemon Juice! 30ml Peanut Oil! 10ml Sesame Seed Oil! 60ml Fresh Orange Juice! 24 Chicken wings!
marinade for 1 hour (If you have a vacuum sealing machine, place all the ingredients into a vacuum pack and vacuum. It will draw the marinade into the meat). 6. Preheat the oven to 180oC. ! 7. Place wings on a drip tray in the oven and roast for about 30 minutes or until golden (Rotate the tray in the oven 180o at least once ). 8. Now take all of your vegetables and cut into juliennes. Make sure you have everything ready too cook (It's going to cook on very high heat so you don't have time to cut more once you start ). 9. Place a large pot onto the stove and bring to a rolling boil. Then add 2 tablespoons of salt and the egg noodles. 10. Place a Wok (or large non stick pan) onto the stove on the highest heat. Once it starts to smoke add the peanut oil and continue to heat till oil starts to smoke. 11. Add vegetables and cook until el dente, then drain and place into a separate pot. Add the sesame seed oil and mix well. 12. Now add the rest of the chillies, garlic and ginger into the Wok and stir rapidly to prevent burning, having the vegetables close at hand. 13. Once spices start to colour add all your vegetables and continuously move like your sauting them. Do this for 8-12 minutes
Method:
1. Place the 24 chicken wings into a sealable container. 2. Add in the orange juice, oyster sauce, fish sauce, soya sauce, teriyaki sauce and honey. Mix well. 3. Chop the chillies, ginger, garlic and 1/2 of the fresh coriander into fine brunoise and add half of everything except the coriander into the bowl with the chicken wings and sauce. 4. Use a meat mallet to bruise the whole lemon grass or chop it very fine and add it to the wings. 5. For maximum marination seal the container and allow for the wings to soak over night in the fridge or simply
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14. Now add the marinade to the vegetables and cook for 2 minutes. 15. Remove from heat and add in the noodles. Mix well, add the 20ml of lemon juice to it and mix once again. 16. Place chicken wings around the edge of the Wok and in the centre, cut lemon into 1/8th and place on the outer edge of the Wok and then cut spring onions into segments and garnish along with remaining coriander. 17. Place in the centre of the dining table and allow everyone to help themselves. Enjoy and play around with the vegetables you have available to you. Try and stick with seasonal vegetables as you know they're fresh and not as likely to have been imported.
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SECTION 9
Ingredients
700g Lean Beef Minced Meat! 300g Lamb Mince Meat! 1 Large Onion (Finely chopped) 1 Large Carrot (Finely chopped) 6 Peppercorns! 4 Bay leaves! 2 tsp Mild Curry Powder! 1/2 tsp Turmeric! 1 tsp Coriander Seeds! 1 tsp Cumin Seeds! 3 All Spice Berries! 2 Cloves! 2 Cloves of Garlic (Finely chopped)! 80g Flaked Almonds (Toasted)! 2 tsp Apricot Relish (If you do not use relish you can also use dried apricots which you will have to soak)
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1 tsp Apricot Jam! 2 Slices White Bread! 3 Eggs! 250 ml Fresh Cream! 50 g Raisins! 50g Sultanas! 20 ml Red Wine Vinegar! 15 ml Butter! Salt
5.Once the meat is done, remove and allow to rest in a bowl.! Now using the same pan add in the butter and then the onions, carrots, garlic and the spice mixture. Cook until the onions and carrots are soft and add to the meat. 6.Place the pan back onto the heat and add vinegar to deglaze the pan. Add to the meat and vegetables. 7.Now that everything is ready for the oven add the soaked bread to the mixture (Keeping the cream behind) and mix well to incorporate everything together. 8.Add the cream and eggs into a bowl and season. Mix well. 9.Place the meat mixture into a shallow oven proof dish and pour the egg and cream mixture over the top. 10.Place into the oven for 30-35 minutes until the egg custard has set. 11.Once it's done you can fill your perfectly deep fried vetkoek with this beautiful minced filling.
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S E C T I O N 10
with the aromatic flavours of East Asia, together they gave us a unique flavour profile you can only find in South Africa. This unique flavour can still be found in Cape Town where the Cape Malay people are still living, giving us the opportunity to experience something original. For more history on the Cape Malay people simply click on the buttons below. When you make this dish it is best served a day or two after it has been made so that the flavours are able to combine properly and the pickling liquid is well absorbed by the fish. It is also better to use a firm meaty fish as it will last longer without falling apart. Im using hake in the recipe but other good fish for this is sea bass, yellow tail and kingklip. If you plan on storing the fish for long periods of time, please ensure that the container you are using has been properly sterilised and has an air tight seal to prevent the fish from going off. If all the criteria are met, you will be able to store the fish for about 4-6 months.
2. Now using the same pan add a bit of oil as well as the sliced onions and garlic and cook just before soft and translucent.! 3. Add in your spices and cook for another 2 minutes followed by the vinegar, brown sugar and salt.! 4. Allow to simmer on a low heat for a further 8-10 minutes (Don't cook too long that the onions start to disintegrate).
Method
1. Firstly place your pan on a medium to high heat with no oil and toast your spices till you are able to smell the essential oils being released. Once ready place into a pestle and mortar (or coffee grinder) and grind down to a fine powder. Add to your curry powder and bay leaves, adding your cinnamon by breaking them into 3 small pieces.
Method
1. Preheat your deep frier or pot with thermometer to 200oC/392oF! 2. Cut your Hake into even portions (Your fish fillet should be skinned and have no pin bones). 3. Place all your ingredients into a mixing bowl and mix together until there are no lumps and has become a good bat28
ter consistency (If you are struggling to get all the lumps out of your batter simply run it through a fine sieve). 4. Allow batter to sit for 5 minutes in the fridge. ! 5. Once your batter has rested you can continue. Place your fish pieces into the batter, completely covering them, and then gently place them into the hot oil. Fry until batter is golden brown and fish is just about to flake when you break it in half (Test one to see if fish is done ). 6. Once cooked, place fish on kitchen paper towel to get rid of excess oil! 7. Your pickling liquid should be just above lukewarm temperature. 8. Place a small amount of pickling liquid into the container you are using to store the fish, it should just cover the base. Then place in a layer of fried fish and then another layer of pickling liquid, continue till container is full.
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S E C T I O N 11
Method
1. Place a big pot of water on a high heat with 3 tablespoons of salt, once it starts to boil add in your vegetables and boil till ready (A sharp knife should be able to cut into it and slip out when taking it out, rather under cook it a bit than over cook it). Once ready to be taken out, place into a big bowl with iced water to stop the cooking. 2. Place the plum sauce (See sauces chapter), soy sauce and lemon juice into a small sauce pan and heat up until plum sauce melts. Give it a good whisk and keep on low heat.! 3. Place a pan onto a high heat and pre-heat your oven to 200oC.! 4. Place a small amount of oil into the pan, season your ostrich fillet with salt and pepper and allow the pan to heat
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Ingredients
Ostrich Fillet (Serving size should be 250g) 6 Baby Carrots! 8 Sugar Snaps (Fresh peas in the pod)! 3 Baby Radishes (Cut into 12) 6 Button Mushrooms! 2 tbs Plum Sauce (You can get it at the store, but if you'd like a recipe for plum sauce just let me know)
up till it starts to smoke.! 5. Once pan is smoking place your ostrich fillet into the pan and allow to cook for 3-4 minutes on each side (Only turn once and don't mess with it too much when its in the pan ). 6. Once it's been in the pan for 7 minutes (3.5 minutes on each side) place into the pre-heated oven for 4 minutes. 7. Remove from oven and brush on the plum sauce and allow to rest for 3 minutes. 8. While the meat is resting, and using the same pan used for the searing of the ostrich, place a bit of oil in the pan and a small cube of butter. Allow to heat up and then add in your vegetables so they can heat up again and get some colour. Season vegetables with salt and pepper. 9. When plating the meal, pour a bit of the plum sauce over the ostrich. !
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Chapter 4
S E C T I O N 12
Method
1.Cut butter into small cubes and place in mixing bowl, add your caster sugar and mix until light and pale in colour (If you want to test it, rub some of the mixture between your fingers and if you still feel sugar continue mixing until all the sugar is completely dissolved ). 2.Gradually add in your egg yolks one at a time to prevent curdling of the mixture (The egg yolks should be room temperature to prevent curdling). 3. Now add your dry ingredients one at a time, making sure everything is well incorporated.! 4. Now that the base of the batter is done, start to whisk egg whites to stiff peak and then gently fold a 1/3 at a time into the batter mixture.! 5. Spray mould with Spray and Cook or grease with butter. Bake at 160oC/320oF for 45 minutes.
Ingredients
225g Butter 225g Castor Sugar 9 Eggs (Separated) 500g Ground Almonds 225g Chopped Chocolate 5ml Cinnamon
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6. Remove from the oven and allow to cool down before removing from mould.
gently spread the ganache so it cover the whole cake.! 7. Allow to cool down and set slightly.
Ingredients:Ganache
500ml Cream 550g Couverture Chocolate ( 70% Dark Chocolate ) 50g Butter! 10g Glucose
Method
1.Combine cream and glucose in a sauce pan and bring to the boil. 2. Blend the chocolate in a blender until broken into small to medium pieces. 3. Once cream and milk are boiling slowly pour into blender with chocolate while blender is on high speed. 4. Once all the cream is added add your butter and allow to fully incorporate (This is known as Mounting). 5. Once the cake has cooled down place onto cooling rack with baking paper beneath the rack.! 6. Now gently pour the chocolate ganache over the cake and
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S E C T I O N 13
Method
1. Place all the ingredients into a food processor and pulse till you get a sand texture. Remove and kneed for 5-7 minutes on a cold surface (If the pastry is worked too much it will! become very sticky and the butter will start to melt. Before kneading place your hands in an ice cold bowl of water and work quickly). 2. Wrap in plastic and rest in fridge for 10 minutes.! 3. Remove from fridge and roll pastry out to about 5 mm. Using your rolling pin, roll the pastry onto the rolling pin, then unroll it over the pastry shell and press into place.! 4. Allow the pastry to rest another 10 minutes in the fridge and then trim the edges.! 5. Place a layer of foil over the pastry and then place blind
baking beans or rice into the pastry shell to prevent the pastry from rising too much. Blind bake at 160oC for 12 minutes.! 6. Remove from the oven and once your batter is ready pour it into the mould and return to the oven to finish.
ated (If you're making this ahead of time, place the batter into a jug at this point and store in the fridge for up to 24 hours).! 4. When ready to cook preheat the oven to 180oC/365oF. Scatter the black cherries into the bottom of the pastry shell and pour the mixture over them. Finish with a few over the top. 5. Bake for 18-20 minutes or until risen and lightly firm. Dust with icing sugar and allow to rest for 5-10 minutes. Serve warm with a scoop of ice cream and black cherry coulis.
Ingredients: Clafoutis
85.0 g Flaked Almonds (Lightly toasted) 25.0 g Plain Flour! A good pinch Salt! 140.0 g Castor Sugar 3 Large Eggs! 4 Large Egg Yolks! 375.0ml Cream! 375.0g Fresh Black Cherries (Leave pits in for more flavour) Sifted Icing Sugar (To dust)
Method
1. Grind the almonds to a very fine powder in a food processor and when complete blend in the flour and salt.! 2. Now place the almond and flour into a mixing bowl and add the sugar, whole eggs and yolks.! 3. Whisk all these ingredients together until light and well aer36
S E C T I O N 14
Assorted Truffles
When I think of truffles, little treasures of luxurious flavour and texture come to mind and the next thing that comes to mind is how big a hole its going to burn into my wallet to have them. Lets be honest, buying truffles at the shops can be quite pricey but it doesn't have to be so. It's really not that difficult to make your very own treasures of luxurious flavour and texture. It's also very simple to make a wide range of different flavours. Add a shot of Amarula or Baileys liqueour to the cream and there you have it or maybe you have a baby! shower so instead replace the alcohol for rose water or pistachio powder. If you're feeling even more spontaneous you can forget about the traditional round shape and make little heart shaped truffles instead.! Let your imagination lead you, be creative, after all that's what cooking is all about.
Method
1. Bring the cream to the boil. Chop the chocolate and add to the cream. Stir until it is melted, chop the butter and stir it into the cream next.! 2. Leave it to cool and then either pipe it onto a tray or roll into balls.! 3. Can be left plain or enrobe in chocolate.
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Method
1. Bring the cream, cardamom and vanilla pod to the boil. 2. Add the white chocolate and soft butter. Stir to form a creamy paste. 3. Place into a cool place to set and once firm start to form truffles with your hands. 4. You can enrobe your truffles with melted chocolate and nuts or cocoa powder.
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S E C T I O N 15
Ingredients
462 g Sugar 5 Eggs! 90 g Cocoa Powder! 115 ml Oil! 225 g Cake Flour!
lightly and place into the oven for 20-25 minutes (The batter should not be thicker than 3 cm).! 7. Once brownie is ready, remove from the oven and allow to rest for 1 hour. Place in the fridge for another 20 minutes before cutting.! 8. Once it's been in the fridge for 20 minutes cut into pieces and remove from the baking tray. Dust with icing sugar.
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S E C T I O N 16
Method
1. Peel, deseed and grate the butternut and squeeze out any excess moisture. 2. Pan fry the raisins and nuts in ghee on a low temperature until a golden brown colour. 3. Once golden brown add in the grated butternut and sugar. Fry on a low heat for 3 - 4 minutes. 4. Add in the milk and honey and cook until soft and dry. Stir every now and then.! 5. Complete by adding the cardamom.! 6. Serve hot.
Ingredients
1 small Butternut Pumpkin 2 tbs Unsalted Cashews! 2 tbs Pistachios! 2 tbs Raisins 3 tbs Ghee! 250 ml Sugar!
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S E C T I O N 17
Ingredients:
185 g Butter! 90 g Icing Sugar! 2 ml Vanilla Extract 185 g Cake Flour! 90 g Corn Flour! 2 ml Salt !
Method:
1. Firstly preheat oven to 160oC.! 2. Place butter (room temperature) into a mixer with whisk attachment and mix until soft, pale in colour and well aerated.! 3. Once butter is well aerated sift icing sugar to remove any lumps then slowly add to butter and mix until pale and all
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sugar is dissolved.! 4. Add vanilla extract.! 5. To remove any impurities sift all the dry ingredients and add to mixture. Mix until dough is formed.! 6. Spray tin and place silicon paper on the bottom of pan, next bring dough together and place into tin compressing it into a tin about 3 cm deep.! 7. Once level use a fork and dock the dough so that you have rectangles about 1 - 1,5 cm wide. This will also aid in the cutting once baked.! 8. Place in the middle level of your oven and bake for 30 minutes at 160oC/320oF.! 9. Once the short bread is ready remove from the oven and dust with icing sugar and allowing to cool down for a few minutes.! 10. Once cooled, de-mould short bread and gently cut along the docked lines. !
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S E C T I O N 18
Madeleines
Madeleines are delicate shell shaped sponges which are of french origins. These beautiful shell shape sponges are delicately flavoured with either lemon or orange flower extract. They are perfect for Sunday High Teas or Brunch bites. Best served dusted with icing sugar and garnished with some fresh orange flowers and candied orange slices.
Ingredients
150 g Butter 75 g Castor Sugar! 1 Egg! 1 tbs Honey! 150 g Flour! 2.5 g Baking Powder 50 ml Milk! Pinch of Salt
the scallop shape).! 11. Place in the centre of the oven at 160oC for 10-12 minutes or until golden brown.
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S E C T I O N 19
Method
1. Pre-heat oven to 200oC/392oF. 2. Soften the butter you will use to brush the ramekins and taking a pastry brush, butter the base of the ramekin as well as the sides. Brush upwards as to create a ladder affect! for the souffl to climb up when baking. 3. Use the extra castor sugar and line the ramekins with it, removing any excess sugar. 4. Place the butter and berry pure into a sauce pan and allow for the butter to melt.
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Ingredients
34 g Butter! 34 g Flour! 100 ml Mixed Berry Pure! 20 g Castor Sugar!
5. Add in the 17 g of sugar and mix well. Follow with the flour, make a paste and place back on to the heat and allow to thicken (Remove when thick). 6. Whisk egg whites to a foamy state (See glossary) and add in the salt. Continue whisking until stiff peak and gradually add in the 20 g of sugar. 7. Once the berry paste has cooled down add in the yolk and mix well. 8. Gently fold in 1/2 the whisked egg whites until half incorporated and then add the rest. Continue folding until fully incorporated. 9. Spoon the mixture into the ramekins until overflowing and then use a pallet knife to make it even with the ramekins' edge, removing the extra mixture. 10. Run your thumb all the way around the rim of the ramekin, creating a space between the mixture. 11. Place ramekins into a bain-marie (water bath) and then into the oven for 1 hour and 20 minutes at 200oC/392oF.! 12. Souffl should be baked to the minute and once ready sprinkle with icing sugar. ! !
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S E C T I O N 20
Method:
1. Sift all the dry ingredients.
Ingredients
280 ml Flour! 185 ml Sugar! 35 ml Cocoa Powder! 2 ml Bicarbonate of Soda! 5 ml Baking Powder! 2 ml Salt!
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2. Combine wet ingredients, stir and then add to dry ingredients. 3. Apply Spray and Cook to a cake tin, line the bottom with baking paper and fill the with cake mix. 4. Bake at 180c for 40 minutes.! 5. Once cooked cut cake into 3 layers using the top as a base for the cake.! 6. Layer with ganache.!
7. Cover top with chocolate Ganache and refrigerate for 20 minutes before serving. !
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S E C T I O N 21
Method
1. Pre-heat your oven to 180oC/356oF! 2. Start off by placing your butter into a pot along with the water and milk. Allow to heat up just until the butter has completely melted.! 3. Next place your eggs and sugar into a mixing bowl and start mixing, once combined start whisking over a bain-marie till the eggs are well aerated and a pale yellow (You need to whisk eggs to ribbon stage, see Glossary).! 4. Sift your dry ingredients twice to remove any lumps and impurities and to allow for the aerate the flour (Remember in this recipe you need to get as much air into the mixture as
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Recipe
4 Eggs 375 ml Castor Sugar 500 ml Flour 15 ml Baking Powder
possible).! 5. Now that your egg mixture is at ribbon stage start adding a 1/4 of the dry ingredients to the egg mixture and gently fold it into the egg mixture.! 6. Then add a 1/4 of the liquid and fold in once more. Repeat steps 4 and 5 until all the ingredients are included.! 7. Now make a rectangular box from baking paper about 3 cm high and pour in the batter. Place into the pre-heated oven for 30 minutes.! 8. Once baked, remove and allow to cool down before cutting.
late, stir until all the chocolate is melted.! 3. Cut sponge into even squares and dip them into the sauce quickly. Place into a bowl with coconut and cover with the coconut.
Method
1. Place all the ingredients into a pot except for the chocolate and bring to boil.! 2. Once boiled remove from the heat and add in the choco-
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S E C T I O N 22
Ingredients
300 ml Water 300 ml Sugar 1 Orange Juice and Zest 1 Lemon Juice and Zest 600 g Mixed Frozen Berries 2 tbs Alcohol
Method
1. Blend frozen berries until smooth and mix with juice of the orange and lemon including the zest.! 2. Bring the water and sugar to the boil and continue to boil until fine thread stage (104oC).!
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3. Combine stock syrup and berries and allow to cool down to room temperature. Place into sorbetiere on the sorbet function and allow to churn until ready.! 4. Once ready remove from the machine and place into the freezer to firm up completely.
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S E C T I O N 23
Method
1. Place the flour, butter and granulated sugar into a food processor and mix into a bread crumb consistency.! 2. Next peel your apples and cut into even sized cubes. Place them into the ramekins along with the raisins.! 3. Sprinkle some extra brown sugar and cinnamon onto the apples and finish off with three small pieces of butter (this will create a lovely sauce at the bottom).! 4. Cover with the crumb mixture and place into a preheated oven at 180oC/365oF for 20-25 minutes until crumble is golden brown.! 5. Serve with crme anglaise (See sweet sauces).
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500 ml Cream 500 ml Milk! 6 Egg Yolks! 150 g Sugar 5 ml Vanilla 25 ml Amarula (You can also use Baileys)
6. Once the mixture is done remove it from the sorbetiere and place it into the freezer to firm up before serving.
Method
1. Bring milk, cream and vanilla to the boil and allow to cool for a hour.! 2. Combine egg yolks and sugar so that they are ready to be tempered with the milk mixture.! 3. Once milk and cream have rested return to the stove and back to the boil, temper egg yolks and add to the milk mixture (making sure to do so once you remove the milk mixture from the heat). Next add the Amarula.! 4. To ensure that there are no lumps or egg shells in your mixture strain it and then allow it to cool down (We always strain liquids to remove any impurities).! 5. Once the liquids have cooled place them into a sorbetiere and allow to set (If you do not have a sorbetiere you can place the mixture into a large container with a big surface area. Place the container into the freezer and every 10 minutes remove, give a good whisk and return to the freezer).!
Method
1. Peel the apples and cut into 1/8 even wedges (Sprinkle with lemon juice to prevent oxygenation).! 2. Mix in a bowl the flour, baking powder, salt, cinnamon, nutmeg, ginger powder, cold water and sugar until you have a smooth batter.! 3. Allow for the mixture to rest in the fridge for 10 minutes.! 4. Cover the apple wedges in corn flour and then dip into
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the batter.! 5. Place into a 170oC/338oF deep fryer and cook until golden brown (Using a deep pot of oil with a thermometer will also work perfectly!).
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S E C T I O N 24
Ingredients
35 g Cornflour 35 g Flour! 160 g Castor Sugar 3 Eggs! 500 ml Milk! 2 ml Salt! 2 Cinnamon Sticks!
Method
1.So you will start by bringing the 400 ml of milk and 80 g of sugar to the boil with 2 cinnamon sticks. 2. Mix the cornflour, flour, salt and 100 ml of milk into a paste, ensuring that there are no lumps.!
3. Then slowly add the boiling milk to the paste a little bit at a time (tempering), once all the milk has been added return to the pot and cook on the stove until thickened. Stir constantly to prevent it from sticking.! 4. Remove from the stove and place on one side, allowing it to cool down slightly.! 5. Separate the eggs into the yolks and the whites.! 6. Now you're going to whisk the egg whites to stiff peak stage, sprinkle the remaining 80 g of sugar in slowly and keep whisking until the egg whites become smooth and have a glossy appearance.! 7. Now take your egg yolks, give them a quick whisk and add to the milk mix. 8. Fold in the egg whites and place into a rough puff pastry base. 9. Bake at 190C for about 20 minutes.! 10. Sprinkle with sugar and cinnamon.
Method
1. Start with cold butter so that you are able to cut it into small 1 x 1cm cubes.! 2. Once you've cut your butter take all your dry ingredients and place through a sieve to remove impurities and lumps.! 3. Now place 1 x 1cm cubes of butter in the dry ingredients and rub in well.! 4. When your mixture resembles that of sand add in your wet ingredients and form a ball of dough.! 5. Wrap your dough in cling film and place into the fridge for 20 minutes for it to relax and for the butter to become cold again.! 6. Remove from fridge and knead your dough on a well floured surface. Add extra flour if it is too sticky, the final texture of the dough should be that of your inner fore arm.! 7. Allow to rest for 10 minutes then start to roll the dough out onto a table. Roll into a rectangle shape about 50 - 60 cm long.! 8. Place chopped butter onto the dough surface spreading it out evenly.! 9. Now that the butter is evenly spread across the surface of the dough give it a single fold (Rake one side and fold it 2/3 over itself and then take the other end and cover it to make! a rectangular shape).! 10. Wrap the dough and place it into the fridge for another
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pastry
20 minutes.! 11. Now remove the dough and start rolling it out 50 - 60cm again but this time you are going to give it a book fold (Fold one side to the centre of the length of the dough and do the! same with the other side and then fold in half. Now turn the dough 90 degrees and made a mark at the top so you know which direction to roll in next).! 12. Place back into the fridge for 20 minutes and repeat steps 11 to 12 two more times.! 13. Once that's done your puff pastry is ready to be rolled out and used. This might seem like a lot of work but the taste and texture is far better than the frozen store bought puff pastry! So give it a go and if you fail at first just keep on trying.
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S E C T I O N 25
Carrot Cake
There are three different cakes I hold near and dear to my heart and carrot cake is one of them. And not to brag but I do think this is one of the best recipes for carrot cake out there.! What makes it that little bit more decadent you ask? Well it's the banana I use in the recipe. I also just like the texture this cake has with big chunks of pecan nuts riddling the cake. Then comes the sweet tangy cream cheese frosting, not too much and not to little but just the right amount. I finish it off with some fresh fruits and a sprinkle of pecan nuts.! In my opinion it's truly everything you could want in a cake, but then again that's just me! 100 ml Pecan Nuts (You can use any nut you prefer really, I still want to try it out with Pistachios) 375 ml Plain Flour! 5 ml Vanilla Extract! 5 ml Baking Powder 5 ml Bicarbonate of Soda 2 ml Salt! 2 ml Mixed Spices! 5 ml Cinnamon 2 ml Nutmeg! 125 ml Banana! 250 ml Fine Grated Carrots
Ingredients
187.5 ml Oil 2 Eggs! 187.5 ml Castor Sugar!
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Method
1. Preheat oven to 160oC/320oF.! 2. Place the oil, eggs, and vanilla essence into a mixing bowl
and mix well until you have a light, thick consistency.! 3. Add in all your dry ingredients (Including the nuts) which you need to sift at least once.! 4. Mix until everything is well incorporated.! 5. Now add in your carrots and bananas, giving it another good mix.! 5. Grease your cake pan adding silicon paper to the bottom and add to it your mixture. Place into your preheated oven of 160oC/320oF for 30-35 minutes, it should have a nice! golden top.! 6. Once out of the oven allow to cool and then place into fridge while you prepare your frosting.
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S E C T I O N 26
2 tsp Oil! 2 tbs Honey! Good pinch of Salt! 1 tsp Bicarbonate of Soda
Method
1. Mix everything together until all lumps are removed and rest for 10 minutes.! 2. Use a 60 ml measuring cup to spoon into a hot non-stick pan. Cook until golden brown on both sides. 3. Once ready stack 'em up and add a cube of butter on top (I prefer salted butter) and loads of honey, golden syrup or maple syrup!! 4. Fresh berries also go nice with flapjacks. A mixed berry coulis or flambed caramel bananas with a cream cheese and peanut frosting also works very well. Enjoy!! It's much better than the pre-mix rubbish you can buy at the stores! And it's just as easy to make!
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Chapter 5
FRESH BREAD
Bread is one of the things I enjoy making the most on my days off. It takes time and patience and if you dont follow the recipe to the exact tee your bread will most likely not work out. Ive included a wide range of different types of breads, from rustic french bread to home made rye bread.
S E C T I O N 27
the bread. There is no excuse for anyone not to try out this great recipe.
Ingredients: Pre-Ferment
1/2 Cup of Cool Water 1.63 g of Fresh Yeast 1 Cup of Bread Flour !
Ingredients: Dough
8.5 g of Fresh Yeast (Fresh Yeast, Bakers Yeast or Brick Yeast)! 1 Cup to 1 & 1/4 Cups of lukewarm Water (Depending on the moisture content of your flour, if you're in a dry hot area use the larger amount but if you're in a humid or cold area
use the smaller amount)! Pre-Ferment! 3 & 1/2 Cups of Eureka Flour! 2 tsp Salt Tip: If you can't find fresh yeast on the shelves of your supermarket go to the baking section and ask to speak with the baker. He'll be able to give you fresh yeast. You can also try! your local bakery. !
lar to that of your inner forearm (If you find that the dough is becoming too difficult to knead just place it under a bowl and allow to relax for 2 minutes and continue to knead thereafter). 4. Place the dough into a lightly greased bowl and allow to rise for a total of three hours, lightly degassing and folding it over after 1 hour and again after 2 hours. 5. Once the three hours have passed divide into three equal portions and flatten into even ovals. Place onto a lightly greased sheet pan and cover allowing to rise for 15 minutes. 6. Working with one piece at a time fold the oval into half and using the heel of your palm seal the seam by lightly pressing down on the seam. Using your thumb and starting from one side and working to the other fold the dough over your thumb, using your palms heel to seal the seam as you continue to fold over. 7. Once you have a tube shape of dough with the seam side down use your hands to lightly roll out the dough to about 30cm. 8. Place onto a lightly greased sheet pan leaving enough space between each once to allow space for the rising process which is one and a half hours. Don't forget to cover. 9. Half an hour before proofing is done preheat your oven to 230oC/ 450oF (Place a sheet pan upside down into your oven otherwise if you want, go to your nearest tile shop and ask for a clay or ceramic tile which has not been treated with anything. Soak the tile in water for 15 minutes and then place
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Method:
1.For the pre-ferment simply mix all the ingredients in a deep dish and allow to rise over night (To check if your yeast is still active dissolve a small piece in lukewarm water and a bit of sugar and allow to sit for 5 minutes. If nothing happens its not active) 2. To make the dough add all of your ingredients excluding your pre-ferment into a bowl (Do not place the salt directly onto the yeast as that will kill the yeast), mix until it comes together and follow with your pre-ferment. 3. Remove from the bowl with a plastic scraper or your hand and place onto a lightly floured counter top. You will need to knead your dough into shape (using your palms to knead and not your fingers), it will take between 5-7 minutes to knead. The final dough should have a smooth but firm texture, simi-
into you oven when preheating). To get a nice crust place an oven proof bowl into the bottom of your oven filled with water. 10. Roll your baguette onto a "peel" or cutting board with the seam side down and using a very sharp knife, cut three vertical cuts at about a 5 degree angle on the baguette. 11. Now slide the baguette into your oven 2 at a time or however many can fit at once. To make this process easier place the baguettes onto silicon paper and just slide the paper onto the sheet pan or tile. 12. Just before you close the oven door take 3-5 ice cubes and place on the bottom of your oven (To protect your oven place the ice cubes in a oven proof bowl or pan, best is the! pan).! 13. Bake the bread for 25-30 minutes. For a dark crust leave in the oven for 5 more minutes, turning off the oven and slightly opening the oven door.! 14. Remove and cool on a cooling rack. !
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S E C T I O N 28
Method:
1. Add all ingredients into a bowl, mixer or bread maker. If you're kneading it by hand you are going to see that it is quite a sticky dough so make sure to use your palms. You can! add a bit more flour while kneading but as little as possible. As you knead it and gluten is developed it will become less sticky, you will know its ready when you can make a thin! enough layer of dough that you can see through.! 2. Once the dough is ready proof the dough for a hour in a warm dark place.! 3. Once proofing is done, divide the dough into 60 g portions.! 4. Take each portion, flatten it into a circle and fold it into the centre, going all the way around. Then cup your hand and roll it into a little ball. Once nice and firm place onto greased baking sheet. Do this with all the portions, dust with flour, cover and proof for another 30 minutes in a dark warm place (Make sure you leave enough space between each to al68
Ingredients:
3 Cups of Flour 2.5 tsp Sugar! 2.5 tsp Salt! 1.5 tsp Fresh Yeast! 14 Cup of Cream Cheese (Room temperature) 1.5 Cups of Milk (40oC)!
low! for doubling while proofing).! 5. 10 minutes before bread is ready to bake preheat the oven to 180oC and bake for 20-25 minutes till golden brown.! 6. Place on cooling rack and allow to cool and then enjoy!
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S E C T I O N 29
Method
1. Place all ingredients except for the butter into a bowl and combine (knead) until you have a ball of dough.! 2. Once you have a nice medium gluten dough ball add your soft butter and continue to knead till butter is fully incorpo70
rated (You will be tempted to add more flour, but don't. Simply continue to knead and it will return back to normal dough texture. It is a difficult dough to make by hand, at least once you add the butter, so if you do have a mixer you can let the mixer do the work).! 3. Once your dough is ready place into a large bowl and cover with plastic wrap and allow to bulk ferment for 3 hours and at 1.5 hour intervals de-gas.! 4. After the 3 hours have passed roll out your dough about 0.5cm thick into a rectangular shape and place your topic of choice on top (You can roll the dough out in two batches as! well. Remember to place flour on the surface you're going to be using).! 5. You can start by spreading the butter across the surface of the rolled out dough and then sprinkle sugar on top followed by cinnamon or chocolate chips or peanut butter and! banana, the choices are endless. So play around and find your favourite.! 6. Once you have your toppings on start to roll the dough up into a cylinder and then cut into 2.5 - 3cm high segments.! 7. Place segments onto a baking tray which has been greased and has silicone or baking paper on the bottom. Remember to leave space in between each bun for the rising! process in the final proofing. 8. Once all the buns are in the tray allow to proof for one more hour before baking at 180oC/356oF for about 12 - 15 minutes or until golden brown (Do not use the thermo fan setting,turn the fan off).!
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9. Once your buns come out of the oven you are going to have to glaze them, to make them look shiny and yummy! To do so all you need to do is take 150 ml of apricot jam and melt it in the microwave or on the stove top. Using a pastry brush, brush the jam onto your chelsea buns and allow for them to cool down a bit.! 10. For the icing you drizzle over the top simply take 3/4 cup of icing sugar and add a little bits of water at a time, mixing it until you have a nice thick paste which you then use to drizzle over the top (You can also add a little bit of lemon juice just to lighten it up a bit).
S E C T I O N 30
English Muffin
So many people I know go crazy for a good Eggs Benedict. I've chosen to post a recipe today for the eggs Benedict lovers, starting from the base to the topping! There are three different Benedict's, well at least three different traditional variations. Firstly there is the Eggs Benedict, which includes Gypsy Ham with a two poached eggs and hollandaise sauce. Secondly there is the Eggs Royale, this is a more dressed up Benedict, it has smoked salmon in the place of the Gypsy Ham and also has the poached eggs and Hollandaise sauce. Then last but not least, we have the Eggs Florentine, this Benedict is served with a spinach base. All of these different Benedict's are all traditionally served on a English muffin which is split in half and then placed onto a pan or flat top with butter to crisp up. But these days we get a lot more variations of this morning delight, some of the others I've heard of include using bacon or parma ham. One thing I have noticed however is when I go to restaurants in South Africa the Chefs name their Benedict's incorrectly. I don't know if they do this for the people so that they know that its still a Benedict that theyre ordering or just out of ignorance.
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Ingredients:English Muffin
680 g Plain Flour! 360 g Water (40oC/104oF)! 30 g Yeast (Fresh)! 50 g Egg! 55 g Sugar! 10 g Salt! 85 g Butter (Soft)! Polenta and butter for pan frying
Method
1. Mix 2/3 of the flour and all the other ingredients except for the butter together and allow to rise for 2 hours (This mixture is known as a Barm: liquid mixture, which the English! used).!
2. Once time has passed add in the rest of the flour and knead until a smooth dough is formed. 3. Add in the butter and work into the dough (This is a very messy procedure but do not add any extra flour, just keep working the dough until it is fully incorporated).! 4. Now set aside and allow to proof for another hour.! 5. Once proofing is done portion your dough into 60 - 80 g portions and then roll into tight little balls.! 6. Once you have finished rolling out all of the balls take a ring mould (You can also place the ring mould straight into the pan while hot and skip a step) and sprinkle a little bit of polenta onto the base and place the ball into the mould, flattening it into the ring mould (Sprinkle more polenta on top as well, do this with the rest of the balls).! 7. Place a pan onto a medium heat with a bit of butter then place the shaped dough into the pan and cook for about 2 - 3 minutes on each side (Both sides should be golden brown). 8. And there you have it, now just allow them to cool down.
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S E C T I O N 31
Mosbolletjies
These are similar to rusks which are also a favourite accompaniment to hot beverages like coffee or tea. They are easy to make and you can make them into a healthy snack if you're a health conscious person. It's also easily stored so making them in bulk and placing in big glass jars works great for adding something to your kitchen. They can be enjoyed fresh out of the oven and can be double baked to dry them out like rusks. 125 ml Milk (1/2 a cup) 80 ml Water! 10 ml Aniseed
Method
1. This is a flaky pastry so you're going to add all the dry ingredients to the butter first and rub the butter into the dry ingredients.! 2. Once the mixture resembles that of sand add in your milk, water and eggs and combine to form a dough. 3. Knead the dough until the surface is smooth like the inside of your lower arm.! 4. Allow to proof for 45 minutes (Make sure it is covered and in a warm place).! 5. After 45 minutes divide the dough into 30 - 40 g portions and shape into balls.! 6. Place the balls onto a greased bread tin and brush with an
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Ingredients
420 g Flour 1 tsp Salt! 60 ml Sugar! 10 g Instant Dry Yeast 60 g Butter (Soft) 1 Egg
egg mixture over the top to give a shiny finish. Allow to proof for another 45 minutes. 7. Once proofing is done place into 180oC/356oF preheated oven for 30 minutes until golden brown.! 8. If you wish to double bake them break up the Mosbolletjies and place onto a large baking sheet and place into a 100oC oven for 4 - 5 hours or place onto a warming rack for 8 - 10 hours.
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S E C T I O N 32
Method
1. Place the flour, sugar and salt into a mixing bowl. Add the butter and start to rub the butter into the dry ingredients until it resembles sand.! 2. Mix all your wet ingredients together and give it a good whisk so everything is well mixed together (If you're using lavender place butter milk and lavender into a pot and place! onto a medium heat. Once it starts to simmer remove from heat and allow to infuse for 20 minutes. Once 20 minutes
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Ingredients
1.5 kg Plain White Flour 400 g Sugar! 20 g Honey! 375 g Soft Butter
have passed strain the butter milk and allow to cool).! 3. Next add your wet ingredients to the butter and flour mix and knead till you have a smooth dough.! 4. Take a large shallow oven tray and grease well with butter (Should be about 3 cm deep).! 5. Take enough dough to fill the whole tray about 2 cm high, flatten with your hands so its even throughout the whole tray.! 6. Now using a knife, cut rusks each 1 cm by 3 cm (or which ever size you prefer).! 7. Place into pre-heated oven of 180oC/356oF for 45 minutes or till golden brown.! 8. Once ready and out of the oven allow to cool. Cut rusks again and place onto a wire cooling rack and place back into pre-heated oven of 100oC/212oF (or the lowest temperature! your oven can go) for 6-8 hours (over night if lower than 100oC).! 9. The final product should be completely dried out and hard, perfect for soaking up some coffee or tea.
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S E C T I O N 33
Method
1. Place the flour, sugar, walnuts and salt into a mixing bowl. Add the butter and start to rub it into the dry ingredients until it resembles sand.! 2. Mix all your wet ingredients together as well as the figs and give it a good whisk so everything is well mixed together (Allow for mix to stand for 5 minutes just so that the figs can rehydrate a little bit).! 3. Next add your wet ingredients to the butter and flour mix and knead till you have a smooth dough (While you knead you might find that the walnuts and figs tend to fall out, don't! worry about that just stick them right back).! 4. Take a large shallow oven tray and grease well with butter (Should be about 3 cm deep).! 5. Take enough dough to fill the whole tray about 2 cm high and flatten with your hands so its even throughout the whole tray.!
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6. Now using a knife, cut rusks each 1 cm by 3 cm (or which ever size you prefer).! 7. Place into pre-heated oven of 180oC/356oF for 45 minutes or till golden brown.! 8. Once ready and out of the oven allow to cool. Cut rusks again and place onto a wire cooling rack and place back into pre-heated oven of 100oC/212oF (or the lowest temperature! your oven can go) for 6-8 hours (over night if lower than 100oC).! 9. The final product should be completely dried out and hard, perfect for soaking up some coffee or tea.
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S E C T I O N 34
mean "Fat cake". I saw someone that translated it to mean "fat cook" which is incorrect.
Ingredients
1 kg Flour 670 g Water! 50 g Yeast (Fresh) 10 g Oil! 10 g Vinegar! 8 g Salt! 8 g Sugar !
Method
1. Place all the ingredients into a mixing bowl and mix together until you have a dough ball.! 2. Next start kneading the dough until you have a full gluten development (This should take 5 - 6 minutes in a mixer at medium speed and about double that if doing it by hand). The! dough should be stretchy without tearing.! 3. Place the dough into a bowl, cover with plastic wrap and allow to bulk ferment (proof) for 2 hours, de- gasing at 1 hour intervals.! 4. While the dough proofs heat up your deep frier or pot of oil with thermometer to 170oC/338oF (Vegetable oil is perfect to use).! 5. Once an hour has passed, portion the dough into 80 - 100 g portions (Depending on how big you would like to have your vetkoek) and shape into balls or rectangles (Which ever! you prefer).! 6. Once proofing is done place portioned dough into hot oil and allow to fry till each side is a deep golden brown. If your oil is too hot you will not be able to cook the vetkoek all the! way through. If this does happen simply pre-heat your oven to 180oC and finish them off in the oven. If your oil is too cold your vetkoek will absorb a lot of oil and that won't be! pleasant to eat so make sure your oil is at the right temperature.
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S E C T I O N 35
making your bread. Unlike when using white flour where the dough becomes stretched and strengthens when you knead it, rye flour simply does not strengthens at all. This causes a lot of people to add loads of white flour when they make their rye bread, which changes the ratios completely, meaning they won't get what the recipe intended at the end product. Making bread is a science, so when you make this recipe keep in mind not to add loads of white flour, simply combine all your ingredients as directed in the method and work it till everything is well incorporated. Another very important aspect to remember when baking bread and intending to increase the volume of bread is that you can't just simply double or triple all the ingredients. Each ingredient is given a percentage of the complete dough, and to ensure you get what the recipe intended you need to adhere to those percentages. If you just double or triple the ingredients, you will not have the correct consistency. This will leave you with a dough that is either over hydrated or under hydrated, and in return
you will add more or less flour than what was intended. You will have noticed that in the final product your dough is very dense, is not well aerated or is even under baked because of this. I will be posting 2 pictures of examples where I increased the original recipe to 3.6kg. If you do not understand what I have done to get the new amounts simply leave a comment and I will be glad to help you out. I will discuss this topic at length on one of my other posts in the near future. In this recipe I've made use of a Poolish method (which is a loose preferment) to gain two different advantages from it, this being increased flavour and gluten development. When you make a preferment, you allow for the yeast and the flour to create a more intense flavour profile. I have also used a small amount of whole wheat flour in the recipe, and made use of the little amount of gluten in there to create some sort of a stretch in the final dough, thus by using it in the preferment I'm allow it to form gluten. ! Note: The ingredients used in the Poolish method are not extra but instead are from the overall ingredients. Please don't use separate ingredient for the Poolish method.
Ingredients
Overall amount 300 g Rye 75%! 100 g W/w Flour 25%! 100 g Rolled Oats 25%! 400 g Water 100%! 12 g Salt 3%! 40g Sugar 10%! 10g Dry Instant Yeast 2.5%
Method: Poolish
1. Place the yeast into a medium to large container and add the 300 g of water (The water should be between 34 - 42oC) and allow to bloom for a minute.!
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2. Next add in your oats and two flours and mix well until totally incorporated. Allow to ferment for 12 hours or over night in a dark warm place.
Method
1. Once your pre-ferment is ready place your salt and sugar into a mixing bowl first and next your flour, water and lastly the yeast (Never place the yeast straight onto the salt or sugar).! 2. Next mix until most of the flour is incorporated and once done add all of your pre-ferment.! 3. If you're using a mixer turn the speed onto a medium setting and allow to mix for 2 minutes. Scrape down the sides and mix for another 3 minutes. 4. If you're kneading by hand you will notice the dough is very sticky and does not come together like normal dough. Don't worry, just continue kneading until all the ingredients are well incorporated (This should take about 8 - 12 minutes).! 5. Place the dough into an air tight container or simply wrap with plastic and allow to bulk ferment for 1 hour in a dark warm place. 6. After the hour has passed dust a bit of flour over the top and simply de-gas it by knocking it down in the bowl. Allow to ferment (proof) for another hour.!
7. In the mean time you can pre-heat your oven to 190oC! 8. Now that the bulk proofing is complete, remove and place on a well floured station and simply fold the dough onto itself once or twice. Form into a rectangle that will fit into your baking tin.! 9. Brush you baking tin with either butter or oil and place dough inside. Allow to final proof for 45 - 60 minutes (Remember to cover the dough with a lose plastic sheet).! 10. Once final proofing is done drop 3 ice cubes into the bottom of your oven and place your bread into the oven. Bake for about 20 - 25 minutes. It should have a lovely dark golden top.! 11. Remove and allow to cool down for 30 minutes. Enjoy with a bit of salted butter.
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Chapter 6
S E C T I O N 36
Sauce Gribiche
Ingredients
4 Hard-boiled Eggs 2 Hard-boiled Egg Yolks! 1/2 tbs Mustard! Salt and Pepper! 1/2 tbs White Wine Vinegar! 1 Cup of Olive Oil! A bunch of Fresh Chervil (Chopped)! 1/2 bunch of Fresh Tarragon (Chopped)! 1/4 Cup of Capers (Drained and chopped) 1/2 Cup of Gherkins!
Method
1.Using the finer side of a grater start to grate your eggs and egg yolks. Next add your mustard as well as salt and pepper and combine well. 2. Next add your vinegar followed by gradually adding your olive oil while mixing well (Similar to making mayonnaise).! 3. Keep the sauce creamy by adding small amounts of vinegar or warm water as necessary.! 4. Finish the sauce by adding the chopped herbs, capers and gherkins. Taste and correct the seasoning accordingly.
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S E C T I O N 37
Ingredients
Bones of one deboned Chicken (You can also use the chicken wings, giblets, necks and feet) 2 Celery Stalks! 2 Leeks (Medium)! 1 Large Onion 2 Carrots (Large for a sweeter stock and medium for a normal stock) 6 Black Peppercorns! 2 Bay Leaves (Fresh is always better)! 2L of Cold Water 3 Cloves of Garlic (Not traditionally used in stocks but I like to add it in for a little more flavour) 4 Sprigs of Thyme (Fresh)! 200 ml White Wine (If you won't drink it don't use it, remember the foundation)
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Method
1. Start by cutting your chicken bones into small pieces using a meat cleaver. Pre-heat your oven to 200oC/ 392oF.! 2. Once you've finished cutting the bones place them onto an oven sheet pan and place them in the oven. Allow to brown and caramelise, this will take about 20 - 25 minutes.! 3. In the mean time you can start chopping your vegetables into rough mire poix.! 4. 2 minutes before the bones are ready to be taken out of the oven place a large stock pot onto a high heat and allow to heat up.! 5. Once pot is hot place add the mire poix vegetables into the pot and stir frequently to prevent burning (Do not use any fat or oil).! 6. Remove the bones from the oven and drain the fat from the sheet pan. Place the bones into the pot with the mire poix.! 7. Discard the fat from the sheet pan, place the sheet pan onto a hot stove hob and pour the 200 ml of red wine onto the sheet pan, thus deglazing the sheet pan.! 8. Pour the wine into the pot with bones and mire poix.! 9. Allow to reduce until sticky and once so add in 1 L of the cold water along with all the herbs and spices (That includes the thyme, bay leaves, garlic & peppercorns). Turn the heat down and simmer.!
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10. You will see that fat and scum will gather on top of the water after you have added it, use a serving spoon to remove this scum and fat (You will need to remove the scum several times so keep a bowl handy to place scum in).! 11. Once the 1L of water has reduced to half add the rest of the water and allow to either reduce to 1L or to 500ml of stock (The more you reduce it the more intense the flavour of the stock will be).! 12. Once it has reduced to your preference pour the stock through a fine strainer and discard the bones, mire poix and herbs.! 13. To create a nice clear stock you can place muslin cloth (Also known as cheese cloth) into a strainer and pass the stock through it (If you want to make a veloute sauce with the stock I would advise this method, other wise passing it through the strainer is more than fine).
and is easy to use if you're making dinner for 2 - 6 people (20 ml per packet).
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S E C T I O N 38
Bakmi Paste
Bakmi Paste! Fresh Asian flavours perfect for noodle stir-fry! I was first introduced to this wonderful fresh Asian style sauce/paste while I was working at The Saxon Boutique Hotel and Spa. It's a very simple paste to make but packs a huge punch of flavour. I've used it in a Thai style egg noodle chicken stir fry, along with some shrimps and nuts. It has a very bright and refreshing flavour which is perfect for a light meal. 3 tbs of Palm Sugar (If you don't have palm sugar use brown sugar.) 2 tsp of Ground Cumin! 2 Medium Sized Chillies! 2 tsp Coriander Seeds! 12 Cup of Fresh Basil! 2 Lemons (Freshly Juiced)! 1 Lime (Freshly Juiced)! 100ml Warm Water
Ingredients
250 g Tamerind Paste 1 Cup of Coriander (Fresh)! 3 tbs Soya Sauce! 4 Cloves of Garlic! 3 tbs Fresh Ginger! 2 Sticks of Lemon Grass!
Method
1. Take the tamarind paste and chop it up into medium sized cubes.! 2. Place the tamarind into the 100ml of warm water for 15 20 minutes to allow it to soften up.! 3. Next chop all your ingredients into medium sized portions except for the lemons and limes.!
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4. Once everything is chopped add everything into a blender along with the softened tamarind cubes and water.! 5. Blend all of the ingredients until nicely smooth.! 6. Once it's a smooth paste, pass the paste through a fine sieve into a sauce pot/pan and add the lemon and lime juice.! 7. Place onto a medium heat and allow to simmer away until it becomes thick and sticky.! 8. You can store this paste in sterilised jam jars in the fridge for about a week to two weeks (Just be sure to sterilise the jars properly).
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S E C T I O N 39
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Method
1. Pre-heat your oven to 200oC/392oF. 2. While your oven is pre-heating, place your bones onto an oven sheet pan so they are ready to go into the oven once heated. 3. Next you can start by preparing your mire poix (carrots, celery, leek and onions). Cut them into medium size pieces. 4. Place your bones into the oven for about 20 - 25 minutes or until they are golden brown. 5. Just before you remove your bones place a pot onto the stove on high heat. Once your pot is hot place your mire poix and bouquet garni (herbs and aromatics) into the pot and stir until they caramelise. 6. Once your bones are ready drain the fat from the sheet pan and add the bones to the mire poix.! 7. Take the sheet pan and place over a hot stove hob and use the 150 ml of red wine to deglaze the pan. Once deglazed add to the pot.! 8. Next add your tomato paste and cook until sticky.! 9. Add in your flour and cook until it starts to caramelise on the bottom of the pot.! 10. Once your flour starts to caramelise on the bottom allow to cook for another minute or two and add in your cold wa93
ter. Stir once or twice.! 11. You will need to skim your stock frequently to get the remaining impurities and fat off the top of the stock.! 12. Allow to simmer for 25 minutes and then strain Espagnole, discarding the bones, mire poix and bouquet garni.! 13. Place back into the pot and add 1/3 of the clear beef stock, allowing it to reduce by half (You still need to skim the stock if there are impurities on the top).! 14. Once reduced by half add in the remaining stock and reduce by half once more. Once it has reduced and is at a good sauce consistency place the Demi-glace through a fine sieve.! 15. If you want a clean sauce with little to no black spots you can place it through a muslin cloth (cheese cloth). However, you might need to reduce it more to get the correct consistency.! 16. Just before using the sauce add a little bit of butter (About a tsp) and whisk it into the sauce to give it a wonderful glossy finish.
S E C T I O N 40
Ingredients
12 g Green Chillies 130 g Onions! 30 g Ginger! 15 g Garlic Cloves! 40 g Fresh Coriander 30 g Lemon Grass 30 g Lemon Zest and Juice 8 Fresh Kaffir Lime Leaves 7 g Coriander Seeds! 5 g Cumin Seeds
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Method
1.Place coriander and cumin seeds into a pan and allow to heat up. Once you can start to smell the spices remove from heat (This will release the essential oils from the spices) 2. Place all ingredients into a food processor or blender and blend until you have a good paste consistency.! 3. Place into sterilised containers and cover with a layer of oil to create a seal.
S E C T I O N 41
Hollandaise Sauce
This sauce can be used along with the English Muffins recipe under the bread baking chapter to make a wonderful brunch Eggs Benedict or Eggs Florentine. You can also use it with some wonderful grilled asparagus or use it as a mayonnaise.
Method
1.Place butter into a pot and put onto a medium heat. Allow the butter to melt and for the milk solids to drop down to the bottom (When your butter stops making a noise and there is little to no foam your butter is ready). Take off the heat and gently pour the clear liquid into a separate container, being careful not to get the milk solids from the bottom. 2.Next place another pot onto the heat with the reduction ingredients and reduce down to 5 ml.! 3. You are going to need a bain-marie as well as a mixing bowl which you can use over a heat (To make a bain-marie place a large pot with water 1/3 full onto a heat. Once it starts to boil turn down to the lowest heat. Your mixing bowl should be able to fit on top of pot). 3.Place egg yolks into the mixing bowl with water and whisk well. Add in the reduction and place over bain-marie (Making sure that the bain-marie is just producing steam and not
Ingredients
2 Egg Yolks 250 g Butter! 5 ml Reduction (175ml White Wine Vinegar, 6 Peppercorns, 1 Bay leaf, 20 g Chopped Onions) Pinch of Cayenne Pepper! Pinch of Salt! 2 tsp Water !
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at a rumbling boil. Have all your ingredients within arms reach). You will need to whisk the whole time until your egg yolks reach a pail white foamy texture (Also known as a sabayon). 4.Once your yolks are a sabayon slowly start to add in your clarified butter at a steady stream, whisking continuously until all the butter has been added (If your mixture becomes runny, take it off the heat and place onto a heat protected surface. Continue to whisk until it thickens again and place back onto the heat). If you're struggling with the whisking, you can use a hand blender or electric whisk. 5. You can now add in your cayenne pepper and salt. For a different flavour profile add a bit of lemon to break through the fatty sauce otherwise you can also add some mustard. Also make sure you place the finished sauce away from heat otherwise you have the risk of the sauce splitting. Now that you have all your required ingredients ready you are able to construct your very own home made Eggs Benedict and enjoy in the comfort of your own home.
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S E C T I O N 42
Method
1.Place a medium to large sauce pan on a high heat and allow to heat up. Once hot add in your wine if you choose (This just burns off some of the alcohol). 2. Next add in your peeled and cored apples as well as your peeled and pitted plums which you have cut into medium size pieces.! 3. Allow to cook in the wine until it becomes some what sticky.!
Ingredients
12 Ripe Plums (Skins removed and de-seeded) 2 Granny Smith Apples or any dessert apple (Peeled and cored)! 2 tsp Lemon Juice! 1/2 tsp Salt!
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4. Next add in your sugar, lemon juice, orange juice and salt, and allow to reduce once more to a stick consistency. 5.Now add in your 200 ml of water and turn the heat down to a simmer. Once the apples are soft place mixture into a blender (or simply use a hand blender) and blend until smooth. 6. To ensure there are no impurities pass through a sieve once and place back into the pot and onto a medium heat (Unless you are happy with the consistency).! 7. Allow to reduce until it coats the back of a spoon and is at the correct sauce consistency.! 8. Allow to cool down before placing into storing containers and the fridge until needed.
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Chapter 7
S E C T I O N 43
Creme Patisserie
Creme Patisserie is considered a filling unlike Creme Anglaise which is considered a sauce. The main differences between these two products are the flour you use in the Creme Patisserie which allows you to make the filling on a direct heat (The flour protects the eggs from coagulating as easily) and that you make the Creme Patisserie to a much thicker consistency. Some of the more popular uses for Creme Patisserie includes Chocolate Eclairs and Profiter Rolls.
Method
1. Start by combining your milk and vanilla extract. Place onto a stove top and bring to the boil.! 2. Next combine your sugar, flour and egg yolks into a paste. Add a small amount of milk and make sure there are no lumps.! 3. Now that you have your paste ready, temper it with the hot milk and then add to the milk. Place onto a medium to high heat while constantly whisking until thick (Make sure that your eggs dont coagulate. Do this by removing the pot from the heat when its too hot and then returning to the heat when its cooled down a bit).! 4. Once your custard is thick taste it and if its still slightly floury add an additional 20 ml of milk and return to the heat until thick.! 5. Once ready strain and allow to cool down and firm up before using.!
Ingredients
200 ml Milk 60 g Sugar 2 Egg Yolks 30 g Flour 2 ml Vanilla Extract
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S E C T I O N 44
Butterscotch sauce
Ingredients
125 g Sugar! 100 ml Water! 150 ml Cream! 25 g Butter! 2,5 ml to 5 ml Salt
Method
1.Place your sugar, salt and water into a medium sized pot and boil until it reaches caramel stage at 175oC/374oF.! 2. Once at caramel stage remove from the heat and add your butter and cream while whisking (Be careful as the sugar will violently bubble up). 3. Once added place back onto the heat and stir gently until smooth.! 4. Remove from heat and allow to cool.
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S E C T I O N 45
Method
1. Pre-heat oven to 80 - 100oC (The lower the better).! 2. Place egg whites into a mixer or bowl and whisk until slightly foamy (Just forming small bubbles).! 3. Next add in your stabiliser (Cream of tartar) and continue to whisk until stiff peak stage.! 4. Now one tablespoon at a time add your castor sugar, mixing until the sugar is finished and your meringue is glossy.! 5. Dip your finger in the meringue and rub your fingers together, feeling if the sugar is completely dissolved. If not continue mixing until the texture between your fingers is smooth. 6. Place mixture into a clean piping bag with your choice of fixture making sure there is not a fatty lever in the piping bag as it will cause the meringue to lose its firmness.! 7. Take a baking sheet pan and line with silicone paper, fixing it in place by using meringue in each corner underneath
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Ingredients
180 g Egg Whites 360 g Castor Sugar 2 ml Cream of Tartar !
the silicon paper.! 8. Start piping the meringue onto the silicone paper and once complete place into the oven for 2 hours if oven is at 100oC/ 212oF.! 9. The colour should not change but remain white instead.! 10. Store in an airtight container once cooked and do not place into the fridge.
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S E C T I O N 46
Method
1.Start by placing your eggs, sugar, lemon juice and zest into a bowl and whisk over a bain-marie until you reach ribbon stage (See Glossary).
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2. Once your egg mixture has reached ribbon stage remove from the heat, place the bowl over ice and whisk until it's cooled down.! 3. Next place your butter into a separate mixing bowl and whisk until well aerated and pale in colour.! 4. Combine the cooled down egg mixture with the butter and whisk until completely incorporated. 5. Remove and place into the fridge to allow the mixture to firm up before using.
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S E C T I O N 47
Method
1. Start by placing your butter into a mixing bowl and whisking until pale in colour (This is known as creaming butter).! 2. Next place your stock syrup into a pot and bring to the boil. Once boiling temper your egg yolks and add to the stock syrup while whisking (Once you add your egg yolks make sure to remove from heat).! 3. Whisk stock syrup and egg yolks over ice until cooled down and then slowly add to the butter while whisking.!
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S E C T I O N 48
Method
1.Combine sugar, water and lemon juice in pan, bring to boil to create stock syrup till it reaches soft ball stage (See stages of sugar).
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S E C T I O N 49
Method
1. Place the large amount of sugar, water and lemon juice into a pot and bring to the boil. Continue to boil until the syrup is at 114 - 116oC/237.5 - 240.8oF (This is known as soft ball stage).! 2. Place your white chocolate over a bain-marie to melt. The water should not be boiling too rapidly but instead just simmering to create steam (If its too hot the chocolate can burn and you wont be able to use it! Also don't move it around too much just stir every now and then).! 3.While waiting for your stock syrup to reach soft ball stage whip up your egg whites. When you reach medium peak stage start to add in the smaller amount of sugar (It must be castor sugar) 1 teaspoon at a time while whisking until you reach stiff peak stage.! 4. Once syrup is at soft ball stage start to pour at a slow steady rate into your mixing bowl with the meringues, whisking the entire time. The end result should be a glossy me108
Ingredients
230 g Sugar 90 g Water! 5 ml Lemon Juice! 150 g Egg Whites! 120 g Castor Sugar! 250 g Soft Butter! 250 g Cream Cheese (Unsalted) 500 g White Chocolate! Zest of 1 Orange
ringue with stiff peaks (This is known as a boiled meringue or Italian Meringue).! 5. Remove the meringue from the mixing bowl and place soft butter and the zest into a bowl and mix until pale in colour.! 6. Next add your cream cheese and follow by pouring your melted chocolate into the bowl with the butter. Whisk well (Your chocolate should not be straight off the bain-marie, it should rest for at least 1 minute before being added).! 7. Now a 1/3 at a time fold the mixture into your Italian Meringue to create the final product.! 8. Allow to rest in the fridge for 5 minutes and then you're ready to frost your cake!
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Chapter 8
S E C T I O N 50
Edible Flowers
List of Flowers that can be used in plating dishes and flavouring beverages: Acacia Blossoms: Can be dipped into batter and deep fried for a crunchy delight in desserts.! Banana Blossoms: Mostly used in Asian cooking, used either fresh, steamed or sauted.! Borage Blossoms: Delicate purple flowers that are great for garnishing drinks, plates as well as salads. Taste is similar to that of a cucumber. The flowers are also great for dessert when candied in sugar.! Carnation Flower: The buds of these flowers are great for pickling and the petals or flower part is great for garnishes, candies for desserts and in salads.! Chamomile: This flower produces a lovely floral tea and can also be used to infuse desserts like creme brulee's and creme caramels.! Chrysanthemum: Mostly used in south eastern Asia and only the white and yellow flowers are used. The uses include; teas,
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infused rice wine vinegars, garnishes for sashimi in Japan or used as a green.! Clover Blossoms: These flowers can be used as garnishes and as a flavouring compound in butters or otherwise used for teas.! Tanacetum Balsamita: This leaf has a taste similar to that of pepper and lemon, and is mostly used in cocktails and other beverages.! Daisy: This beautiful flower can be used as a garnish especially in beverages such as iced teas.! Dandelions: This nifty little flower can be used to produce wine when fermented and the greens can be used in salads and as garnishes.! Day Lilies: Not only can you use the flower but you can also use the root. The flowers are mostly pickled and the root is boiled or roasted and used as a vegetable. Gladiolus: The petals of this flower are used in salads or as garnishes.! Heather Blossoms: Mostly used in fermented beverages as a flavouring agent.! Hibiscus: This flower is very popular in Hispanic countries
and is used to make teas.! Jasmine: Mostly used in desserts as a flavouring to dishes and can also be used in tea blends.! Lavender: The flowers can be pickled and preserved in sugar as well as for flavouring the sugar. It can also be used in teas and infused into desserts or sauces.! Lemon Balm: The leaves of this flower have a unique lemon scent and are used in salads and marinades.! Lemon Blossoms: Used in desserts as a flavouring agent.! Lemon Verbena: Can substitute the use of lemon rind and can also be used in salads and sauces.! Lilac: Mostly used to make flavoured ice and is used in desserts as candied flower petals.! Lime Flowers: Great in teas and as a garnish in iced teas or juices.! Linden: Mostly used in teas.! Marigold: Buds are used for pickling as well as in salads along with its petals.! Orange Blossoms: Great for flavouring ice creams and other desserts.! Pansies: Beautifully coloured flowers used for candying petals and garnishing.! Peony: Mostly used to flavour drinks.! Jelly Okra: Used in meat dishes as well as desserts as a flavouring and colorant.! Roses: Popularly used in candying rose petals and making rose water that is to be used in desserts and other dishes.! Sage Flowers: Used in cold beverages and sprinkled over
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meat dishes.! Squash Blossoms: Usually stuffed and deep fried and can also be used in fresh salads.
S E C T I O N 51
MInt - Pudina: Grows in a big bush with bright green leaves which are serrated. Has a very refreshing fragrance which can be used in salsas, teas and several dishes including desserts. It can be found all across the globe and is very easy to grow and maintain by yourself. Saffron - Kesar: This thin thread is from a flower which grows in Spain as well as Kashmir. When blooming in warm water it yields a yellow orange colour that has a very soft aromatic flavouring. One of the most expensive spices you will get, so treat with care!! Turmeric - Haldi: Is made from a dried root which is then ground and made into a fine powder that is bright orange in colour. The fresh root is very similar to that of fresh ginger. It is mostly used in curries in India but also used to flavour other dishes. It is found on the subtropical Indian subcontinent and needs a constant temperature of 20 - 30oC and plenty of rain fall to thrive.
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S E C T I O N 52
cooked. This rice is non-glutinous and separates once cooked. When cooked it also only swells length wise. It has been exported to Arab countries for centuries, where it is used in rich aromatic dishes. When cooking this rice the ratio of rice to water is 1 part rice 2 parts water. Always wash off the rice, then place on a high heat with the water. Once it starts to boil, time it for 5 minutes then cover with tight fitting lid and turn off the heat completely. Leave covered for 20 minutes and have perfect rice every time. Bhutanese Red Rice:! This beautiful rusty brown red coloured rice is also grown in the Himalayas, but it is grown 8,000 feet above sea level ( 2438.4 meters). The name is some what named ofter the place where it is cultivated, which is the Himalaya Kingdom of Bhudan. It is said that the rice is irrigated (watered) by a 1,000 year old glacier which is rich in trace minerals, which gives it its earthy and nutty flavour. Once cooked, it has a soft texture and has a slightly pinker appearance. Bhatanese red rice is the staple of the Kingdom. Black Rice (Forbidden rice):! The term forbidden rice comes from when the Chinese Emperors were the only ones allowed to consume this unique black rice. It is a non-glutinous rice unlike other varieties from Asia. It has a deep nutty taste as well as hints of choco116
late in it, making this the perfect rice to cook on valentines day. This rice is not just special because of its black appearance when raw and deep purple appearance once cooked but because it is high in fiber, amino acids as well as vitamins and minerals such as magnesium, potassium and iron. Research has also shown that it benefits your eyes, kidneys, spleen and stomach.
S E C T I O N 53
them if correctly cooked) Uses: Pulled Sugar, Rock Sugar, ! Straw Sugar and Fruit Glaze. 8.Caramel: 175C - Changes colour to caramel. 9.Black Jack: 179 C - Sugar is burnt
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S E C T I O N 54
form small or medium sized balls. Chateau - Barrel shaped cut similar to tourne except the ends aren't sharp. Macedoine - Cubes measuring .125 cm. ! Emincer - A slice that is a very thin slice. ! Batonette - French fries measuring 0.25 cm x 0.25 cm x 2 cm. ! Paysanne - Thin slices of either triangles, squares or half circles.
S E C T I O N 55
List of stabilisers:
1. Lemon Juice! 2. Cream of Tartar 3. Salt 4. Vinegar
AGAR-AGAR 1. The vegetarian substitute for gelatine. It is an extract of seaweed found in the Indian and Pacific Ocean. It also does not melt as readily as gelatine would.
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AL DENTE 1. A term used to describe the texture of an object, usually used for pasta. A literal translation meaning "to the teeth", referring to the firmness of the pasta yet not hard.
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AMUSE BOUCHE (AHM ISS BUSH) 1. Tiny bite-sized morsels served before the hors d'oeuvre or first course of the meal.
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BAIN MARIE 1. Also know as a water bath, using a deep baking pan filled with water.
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BE NOIR
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BECHAMEL (BESH AH MEL) 1. Basic white sauce made of milk, butter(fat) and flour.
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BEURRE MANNE 1. Its equal parts butter and flour mixed together and then wrapped and place into the fridge. Then when needed you simply cut small cubes and add into the sauce or stew you wish to thicken (Be careful not to add to much at once other wise your sauce might become too thick).
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BOUQUETTE GARNISH 1. Consists of bay leaves, cloves, peppercorns, thyme and sometimes a wider variety of herbs which are then wrapped in cheese cloth and placed into a stock or sauce to flavour it.
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BRUNOISE 1. Brunoise is a french name for a fine diced cut for vegetables. Refer to page to see an example of this cut.
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CA MARCHE (SA MARSH) 1. A term used during serving to inform the chefs that a order is to follow.
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CARPACCIO 1. Carpaccio can either be meat or fish, which has been thinly sliced and simply dressed with a bit of olive oil or a simple dressing. It is mostly served as an Entree.
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CHEMISE ( SHIM MEEZ) 1. French term meaning "shirt" or "vest" and the term refers culinarily to a food that is wrapped or coated with a pastry or sauce.
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CONFIT (KON FEE) 1. Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
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CONSOMME (CON SOMM MAY) 1. A basic clear soup usually made from a stock.
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CONSOMME ADELE 1. Is a clear soup which includes carrots, peas and chicken farce quenelles.
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COUVERTURE 1. Couverture is chocolate which contains cocoa butter and is always required to be tempered if used for coating items or making garnishes. Couverture is also more expensive and tastes much better than regular chocolate without cocoa butter.
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DARIOLE (DA REE OLE) 1. A small cylindrical mould which is used to set individual savoury or sweet desserts and can also be used for foods that need to be steamed, baked or poached.
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DARNE (DARN) 1. Is a slice of round fish on the bone, also known as a steak.
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DEMI-GLACE 1. Equal quantities of Espagnole and brown stock that's then reduced by half.
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DOCKING 1. Piercing the dough with a sharp spike (fork) or using a docking device.
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ENTRE 1. An entree is usually severed before the main course or in between two different principle courses.
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FARCI ( FAR SEE) 1. Usually a protein product (meat or fish) that's been placed into a blender and used as a stuffing.
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FOIE GRAS (F WAA GRAA) 1. An hors d'oeuvres of seasoned livers of either geese, duck, chicken or veal, made into a pate. Also refer to force fed duck liver.
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GARNISH 1. A garnish is simply something extra added onto the plate to enhance the overall appearance. Some Chefs like to use garnishes where as others think it is a waste of produce and add nothing to the plate. Garnishes should be edible.
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INFUSE 1. Allowing an ingredients flavour to be soaked up by another, this is usually done when flavouring sauces, stocks, custards, pickling liquids etc.
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MOUNTING 1. Mounting is when you add butter at the end of a sauce to give it a glossy, smooth finished appearance and feel.
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OXYGENATION 1. This is when cells from certain fruits and vegetables high in iron are damaged by cutting it, which then are exposed to oxygen and react with the iron. This forms iron oxide and in return your fruit or vegetable turns brown. To prevent this from happening place fruit or vegetable in water with a few drops of lemon juice or vinegar. The acid in the juice slows down this chemical reaction.
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RIBBON STAGE 1. Ribbon stage is achieved when you are able to make a figure of 8 with whisked eggs and it remains visible for 2 - 3 seconds on the surface of the mixture.
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ROUX 1. Equal amounts of fat (oil, butter, bacon fat, duck fat etc.) and flour, cooked off in a hot pan to create a paste. Different stages of Roux (Achieved by cooking it for before adding your stock or liquid): Blond Roux! Hazel Roux! Brown Roux
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SOUFFLE 1. A Spongy hot dish made from a sweet or savoury mixture, lightened by stiffly beaten egg whites or whipped cream.
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STABILIZER 1. These are ingredients which strengthen the protein bonds in egg whites which results in a more stable meringue. List of stabilisers: Lemon Juice, Cream of Tartar, Salt, Vinegar.
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TEMPER 1. This is when you gradually bring a cooled liquid up to a similar temperature to that of a liquid that is higher in temperature. You do this by gradually adding small amounts of the hot liquid to the cooler liquid until it's at the same temperature (This is usually done with liquids that include eggs to prevent it form curdling).
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