How to Grill Meat, Cooking Times, Tips & Tricks
This is the application of direct heat to high quality seasoned items of meat which are normally no thicker than 7-8 cm first brushed with oil. The outer surfaces should …
Joints & Cuts of Veal with Weight & Preparation
The flesh should be whitish to very pale pink in color and finely and evenly grained. The outer coating of fat should be thin and the configuration of bones should …
Joints & Cuts of Pork & Bacon with Weight & Preparation
The flesh should be moist and light pink in color with a fine and even grain. The skin should be shiny and very smooth. The fat should be evenly distributed …
Joints & Cuts of Lamb & Mutton with Weight & Preparation
Lamb is derived from sheep of either sex under 12 months old when slaughtered. The flesh should be “sappy” or moist, light pink in color and have a fine grain. …
Joints & Cuts Of Beef: Weight, Preparation & Methods Of Cooking
Beef The flesh should be moist and firm, lightish red in color with a fine and even grain. Marbling or flecks of fat should be visible in some of the …
Convenience Products for Meat & Poultry Cooking
The range of products available to the caterer in pre-packed, pre-cooked and/or frozen form is most comprehensive and to deal with even a fraction would require a separate volume. This …
Sauteed Noisettes Of Lamb On A Bed Of Leek Puree With A Shallot And Rosemary Sauce
Makes: 10 portions. Cooking time: 30 minutes. Ingredients: — 20 x 75 grams Noisettes of Lamb — 3 crushed cloves of garlic shallow fried — 2 dl oil — seasoning …
Sauteed Chicken With Sherry Wine Vinegar
Makes: 10 portions. Cooking time: 1 hour. Oven temperature: 180°C. Ingredients: — 3 x 1½ kg jointed chicken — 2 dl oil — 2 dl sherry wine vinegar — salt …
Sauteed Chicken Hollywood Recipe
Makes: 12 portions. Cooking time: 1 hour. Ingredients: — 3 x 1½ kg jointed chicken — 50 grams curry powder — crushed sage — 2 dl melted butter — 6 …
Escalopes Of Veal Adrienne
Makes: 10 portions. Ingredients: — 20 x 75 grams Ingredient Prepared Small Escalopes — 100 grams butter — 200 grams cut into prepared red pimento — 100 grams prepared green …
Escalopettes Of Beef Aurora
Makes: 10 portions. Ingredients: — 2 kg prepared middle cut of fillet of beef — 2 dl melted unsalted butter — 150 grams sliced button mushrooms — 1 dl whisky …
Blanquette of Veal with Vegetables and Cream
Makes: 10 portions. Cooking time: 1 hour. Ingredients: — 1½ kg prepared veal cut into 2½ cm squares — 2 liters white stock (preferably veal) — 100 grams carrots — …
Steak And Kidney Pudding (Raw Filling)
Makes: 10 portions. Cooking time: 3-4 hours. Ingredients: — 1½ kg Steak Pie Filling — 1 kg Suet Paste Method: (1) Line 3 greased medium sized pudding basins with suet …
Mousselines Recipe
Makes: 10 portions. Cooking time: 10-15 minutes. Oven temperature: 200°C. Ingredients: — Hot Mousse Mixture — 1 liters hot white Chicken Stock Method: (1) Mould the mixture into 20 cigar …
Hot Savory Mousses Recipe
Makes: 10 portions. Cooking time: 30-40 minutes. Oven temperature: 200°C. Ingredients: — 500 grams raw meat with any sinew and tendons removed — 200 grams Frangipane Panada — 2 egg …
Cold Savory Mousse Recipe
Makes: 10 portions. Preparation time: 1 hour. Ingredients: — 500 grams cooked meat — 2 dl cool Chicken or Veal Velouté — 2 dl melted aspic jelly — 3 dl …
Frangipane Panada Recipe
Cooking time: 10 minutes. Ingredients: — 5 dl milk — 150 grams butter — 8 egg yolks — 250 grams flour — seasoning of salt, pepper and nutmeg Method: (1) …
Chicken Vols-au-vent Recipe
Makes: 10 portions. Cooking time: 20 minutes. Ingredients: — 10 cooked Vol-au-Vent Cases — 1 liters Sauce Suprême — 800 grams Poached Chicken free from skin and bone and cut …
Chicken Pancakes with Mornay Sauce
Makes: 10 portions. Cooking time: ½ hour. Ingredients: — 750 grams Poached Chicken free from skin and bone — 4 dl Sauce Supreme — 20 Savoury Pancakes — 6 dl …
Chicken A La King
Makes: 10 portions. Cooking time: ½ hour. Ingredients: — 1 kg Poached White of Chicken free from skin and bone — 75 grams butter — 250 grams Sliced Button Mushrooms …
Poached Chicken with Supreme Sauce
Makes: 12 portions. Cooking time: ½ hours. Ingredients: — 3 x 1½ kg Poached Young Fowl — 6 dl Sauce Suprême — 600 grams Savory Rice Method: (1) Remove the …
Poached Chicken
When chicken is cooked by boiling it is generally referred to as being poached. This is a more acceptable term as it implies cooking by gentle boiling. Poached chicken may …
Calf’s Head English Style
Makes: 4 portions. Cooking time: 1½ hours. Ingredients: — 1 Prepared Calf’s Head — 5 liters Blanc Preparation — 1 whole carrot — 1 small whole onion — 1 bouquei …
Boiled Silverside with Vegetables and Dumplings
Makes: 10 portions. Cooking time: 3 hours. Ingredients: — 1½ kg salted silverside of beef — 1 onion studded with a bay leaf and clove — 1 bouquet garni — …
Boiled Gammon
Makes: 6 kg. Cooking time: 3 hours. Ingredients: — 6 kg prepared gammon Method: (1) Soak the gammon in cold water for 12 hours. Pour off the liquid it has …
Boiled Leg Of Mutton
Makes: 10 portions. Cooking time: 2½-3 hours. Ingredients: — 1½ kg Prepared Leg of Mutton — 250 grams small whole carrots — 1 onion studded with a bay leaf and …
Boiled Beef French Style Recipe
This method of cooking should be carried out by simmering rather than boiling. It is a method generally applied to joints of meat and whole chicken. Cold savory mousses are …
Toad-in-the-hole Recipe
Makes: 10 portions. Cooking time: 45 minutes. Oven temperature: 220°C. Ingredients: — 1 kg (20) beef sausages — 2 dl dripping — 8 dl Yorkshire Pudding Batter — 6 dl …
Fillet of Beef Wellington
Makes: 10 portions. Cooking time: 30 minutes. Oven temperature: 200°C to seal during first 10 minutes then reduced to 150 °C. Ingredients: — 1 kg Prepared Fillet of Beef — …
Breast Of Chicken In Puff Pastry
Makes: 10 portions. Cooking time: 40 minutes. Oven temperature: 200°C to seal then reduce to 150°C. Ingredients: — 10 x 120 grams Suprêmes of Chickens — 200 grams Duxelle of …