Steak Pie (Pre-cooked filling)
Makes: 10 portions. Cooking time: Filling: 1½ hours. Pie: 3/4 hour. Oven temperature: 200°C to seal then reduce to 150°C. Ingredients: — 1 kg stewing steak cut into cubes — …
Makes: 10 portions. Cooking time: Filling: 1½ hours. Pie: 3/4 hour. Oven temperature: 200°C to seal then reduce to 150°C. Ingredients: — 1 kg stewing steak cut into cubes — …
Baking is in general terms the application of dry heat in an oven, moisture coming only from the item being cooked. Meat itself is rarely baked but is encased in …
Method: (1) Prick the sausages with a fork and arrange them on a slightly greased tray which will not buckle when placed under the grill. Do not place the sausages …
Makes: 10 portions. Cooking time: 10 minutes. Ingredients: — 1 kg chicken livers (gall bladder removed, cut in halves and trimmed) — sesoning — ½ dl oil — 250 grams …
Makes: 10 portions. Cooking time: 20 minutes. Oven temperature: 170°C. Ingredients: — 10 x 120 grams prepared joined chicken in flour, eggs and breadcrumbs — 2 lemon cut into wedges …
All meats which are to be deep fried need to be coated as a protection against the high temperature of the fat. The coating may be of breadcrumbs or batter …
Makes: 10 portions. Cooking time: 10 minutes. Ingredients: — 20 prepared lamb kidneys cut in halves — 2 dl melted butter or oil — 6 dl demi-glace — seasoning Method: …
Makes: 10 portions. Cooking time: 10 minutes. Ingredients: — 1 kg chicken livers (gall bladder removed, cut in half and trimmed) — ½ dl melted butter or oil — seasoning …
It is important to bear in mind the following points: (a) Once the meat has been shallow fried on no account should it be allowed to boil in the accompanying …
Makes: 12 portions. Cooking time: 1 hour. Ingredients: — 3 x 1½ kg jointed chicken sauteed — 2 dl melted butter or oil — 500 grams chopped onion — 50 …
Makes: 10 portions. Cooking time: 1 hour. Ingredients: — 3 x 1½ kg jointed chicken — 2 dl melted butter or oil — 150 grams chopped shallots — 2 dl …
Makes: 10 portions. Cooking time: 1½ hours. Oven temperature: 180°C. Ingredients: — 6 lambs tongues — 1 liter brown sauce — 1 liter sauce espagnole Method: (1) Place the tongues …
Makes: 10 portions. Cooking time: ½ hours. Oven temperature: 180°C. Ingredients: — 1½ kg boiled ham with skin removed and trimmed of surplus fat — 1 liters demi-glace sauce — …
Due to its very high fat content duck first requires roasting until it is a quarter cooked. Once all the fat is drained off the duck can be braised. Makes: …
Makes: 10 portions. Cooking time: 1½ hours. Oven temperature: 180°C. Ingredients: — 10 x 150 grams steaks for braising (about 1 cm thick) — 2 dl dripping or oil — …
Steaks Steaks cut from suitable joints such as topside and thick flank, leg of mutton cut, chuck rib and middle rib should be cut into l cm thick slices. Excess …
Makes: 10 portions. Cooking time: 2 hours. Oven temperature: 180°C. Ingredients: — 1½ kg joint meat previously larded and marinated as necessary — 2 dl drippings or oil — 200 …
The marinade is an acid solution consisting of red wine, oil, herbs, vegetables and seasonings into which the prepared meat is placed prior to cooking. The aim of this procedure …
Makes: 10 portions. Cooking time: 1 hour. Oven temperature: 180°C. Ingredients: — 1½ kg veal sweetbreads — 150 grams butter — 250 grams sliced carrots — 250 grams sliced onions …
Braising is the application of moist cookery to small cuts and joints of meat, poultry, game and offal. The main commodity is two-thirds covered with liquid, vegetables and herbs are …
Makes: 12 portions. Cooking time: 2 hours including sauce. Oven temperature: 180°C. Temperature at center of legs: 80°C. Ingredients: — 4 x 1½ kg pot roasted pheasant — 6 dl …
Makes: 12 portions. Cooking time: 2 hours including sauce. Oven temperature: 220°C. Temperature at center of legs: 80°C. Ingredients: — 4 x 2 kg pot roasted duckling — ½ dl …
This is the cooking of good quality joints of meat, poultry or game in butter on a layer of vegetables and herbs in a deep sided receptacle with a close …
Makes: 10 portions. Cooking time: 20 minutes. Oven temperature: 220°C. Temperature at center of joint: 63-65 °C. Ingredients: — 1½ kg prepared saddle of hare (larded) — marinade preparation — …
Makes: 800 grams. Cooking time: 5-8 minutes. Ingredients: — 1 dl fat in which game has been roasted or melted butter or oil — 200 grams fatty bacon cut into …
The following points should be borne in mind when roasting game birds: (a) Some game birds require hanging in order to improve their flavor and texture when cooked. (b) Large …
Makes: 40 portions. Cooking time: Breast: 2½ hours. Legs: 1 hour. Oven temperature: 220°C reducing to 180°C. Ingredients: — 1 x 12 kg prepared turkey — salt — 3 dl …
Roast turkey is cooked in exactly the same way as Roast Chicken. Notes: (1) Allow 250 g raw turkey weight to each portion to be served. (2) Allow approximately 2½ …
Makes: 12 portions. Cooking time: 1 hour. Oven temperature: 200°C. Temperature at center of legs: 80°C. Ingredients: — 3 x 1½ kg chicken, trussed for roasting — salt — 2 …
Makes: 10 portions. Cooking time: 1¾ hours. Oven temperature: 220°C reducing to 180 °C. Temperature at center of joint: 80 °C. Ingredients: — 1½ kg prepared cushion of veal (barded) …