Very Fine chop shallots ( pref), 2nd pref red onion. Last choice normal onion. It is good to get some of the sweetness from the shallot / red onion. Gentle Fry until soft. Fine grate Garlic towards the end of cooking. Be careful not to burn this. Add whole peppercorns. Black or Green, mix any […]
JB Pepper Corn Sauce – Lowish Cal Read More »
. Backdrop Salad cream is a British fav dressing for salads. For those who know me I have travelled a lot and often either not been able to find it or had to visit an expat shop and pay rip-off prices. I decided to use Heinz as a ref marker. It was not my intention
JB – Salad Cream – British Salad Dressing Read More »
. Ingredients . Method . Put the dried mushrooms in a jug with 275ml boiling water and leave them to soak for 10 minutes Melt the butter, Saute all the prepared vegetables, herbs and garlic, stir well over a gentle heat until everything is glistening with a coating of butter NOT MUSHROOMS. Pour in the
JB- Mushroom Sauce Read More »
. Stock Cubes flour / bisto grnd pepper ( black ) fine / tiny chopped garlic fine / tiny chopped ginger mixed herbs red wine vinegar after cooking for a while to cook out the flour and to let vinegar evap taste, it might need a small amt of sweetener. I didnt use, if it
JB- Tasty Gravy like thick sauce- Amy had with dry rub pork Read More »
. Ingredients Hollandaise: 3 large egg yolks 300g clarified butter Gastric: 4 tbs white wine vinegar 6 white peppercorns 1 shallot peeled and diced To serve: 1 blood orange 1 tsp chopped tarragon Method To make the gastric put all the ingredients into a pan and boil to reduce to 2 tbs. Strain through a
Ingredients 3 egg yolks 1 tablespoon Dijon mustard 1 teaspoon white wine vinegar 200ml vegetable oil Salt and pepper 1 lemon, juice and zest Method To make the mayo whisk together the egg yolks, mustard and vinegar. Slowly drizzle in the oil, whisking continuously, until thick. Add the lemon juice and zest then whisk again. Favorite
Ingredients 1 pint cream / milk 6 large egg yolks 1 dsp cornflour 1 oz golden sugar 1 dsp Vanilla or a pod split Method Heat cream / milk Whisk Egg yolks sugar and cornflour, if using vanilla extract mix here. If using a pod add to the milk to infuse. Gradually pour hot milk
For the Shrewsbury sauce: 2 level tablespoons plain flour 1 heaped teaspoon mustard powder 1 pint (570 ml) Beaujolais or other light red wine 5 rounded tablespoons good-quality redcurrant jelly, such as Tiptree 3 tablespoons Worcestershire sauce juice 1 lemon salt and freshly milled black pepper Favorite
Ingredients Classic Peppercorn Steak Sauce 1 tablespoon (15 ml) olive oil or steak drippings 1/3 cup (35 g) minced shallot 1 clove garlic minced 1/4 cup (60 ml) cognac or brandy 2 cups (475 ml) beef broth or stock 1 tablespoon (8 g) black peppercorns, coarsely crushed 1/3 cup (80 ml) heavy cream 4 teaspoons
3 handfuls mint 1 handful chopped bread extra virgin oil salt & pepper 2tsb mustard powder – it can be the normal paste / spread but its more difficult to mix with the other ingredients. red wine vinegar 3 handfuls fresh mint pounded , chopped whatever. Can use dried mint fresh is much better for
Minted bread sauce Read More »
2 crushed handfuls of fresh rosemary or approx 1 1/2 tsp of dried. Use a pestle & mortar. 3 cloves of garlic olive oil as needed 3 lemons halved juiced into bowl. Favorite
Rosemary, garlic and lemon marinade Read More »
[table] Qty, Inngredient 4oz – 100g,unsweetened choc i.e 70% 1/2 cup-113g, butter 3/4 cup-100g, drinking choc ( dark) 2 cups-402g,sugar 1/2cup-120ml,milk 1/2cup-120ml,whipping cream [/table] 1. Use bay marie to melt choc and butter. When melted stir in drink choc. 2. Use a bay marie to melt choc & butter, gradually stir in sugar. Let it
Hot Chocolate Fudge Sauce Read More »
[table] qty, item 8,egg yolk 75g,caster sugar 300ml,milk 300ml,cream 1,vanilla pod [/table] Beat eggs and sugar. pour in the milk add vanilla bay marie and add cream Favorite
Ingredients [table] qty,ingredients 225g, Bramley Apples – peeled & chopped 112g, Suet 175g,raisins 175g, sultanas 175g, mixed candied peel 175g, dark brown sugar 1, zest and juice of orange 1, zest and juice of lemon 25g,chopped almonds 2tsp,mixed ground spice 1/2tsp,gnd cinamon 1/4tsp,nutmeg 6tbl,Rum [/table] Method 1. Combine everything except the Rum 2. Cover the
JB Version I’ve used Pork, Chicken and Turkey. The only difference to the method is the cooking time. 1) Cut for pork you need slices about 1″ thick or use thick chops. 2) dry the slices with a tissue etc. 3) put some flour on a plate and lightly cover the slices. 4) heat some
Somerset Sauce – Pork or Chickhen Read More »
Ingredients ½ cup lemon juice 2 chicken stock cubes, crumbled 2 tablespoons cornflour 2 tablespoons honey 2½ tablespoons brown sugar 1 teaspoon grated green ginger 1¾ cups water Method Combine all ingredients in a saucepan. Stir over low heat until sauce boils and thickens. Favorite
Ingredients 3 tbsp white wine vinegar 6 peppercorns 1 dried bay leaf 2 eggs, yolks only 125g/4oz butter lemon juice, salt and pepper to taste Method 1. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain
250ml/8fl oz cider vinegar 1 bay leaf ½ tsp ground coriander ½ tsp ground cinnamon 8 tbsp Demerara sugar 1.5kg/3lb ripe tomatoes, quartered, seeds removed 1 tsp salt 1 tbsp English mustard powder 1 garlic clove, crushed Tabasco sauce 2 tbsp tomato purée ½ tsp cornflour, if necessary Method 1. For the tomato ketchup, place
Tomato Ketchup / Tomato Sauce Read More »
. Ingredients . Method Boil water and cook pasta to al dente. The time varies between shop brought dried and homemade fresh. Cut Guanciale / Ham / Gammon into small cubes. Cook over medium heat with a little olive oil to prevent sticking. Remember as the Guanciale cooks its own fat will render out. Give
JB – Traditional Carbonara From Milan – Not the popular UK version. Read More »