Osso buco

 Ingredients;

750g veal knuckles or shanks
100g butter
2 large carrots cubed
2 large onions finely chopped
2 celery sticks chopped
2 cloves garlic crushed
2 tins chopped peeled tomatoes pushed through a sieve
½ cup red wine
250ml beef stock
1 teaspoon dried basil
1 teaspoon dried thyme
1 bay leaf
Grated rind of 1 lemon
Palm of chopped fresh parsley
A little flour, salt and pepper

Directions;

1) In a pan on a medium heat melt 1 tablespoon of the butter,
2)Add the carrots, onions, celery and garlic, cook until onions are beginning to turn brown and transfer them to a casserole dish.
3)Season some flour and coat the meat by placing in a bag and shaking it around. Place the rest of the butter and a splash of olive oil in the pan and brown the meat on all sides, remove and place on top of the vegetables in the casserole dish.
4)Clean the pan and add the tomato, wine, beef stock, herbs and lemon rind,season with salt and pepper and bring to the boil the pour the sauce over the veal and place in the oven at 180c for 1h30m stirring occasionally.
5)Add the parsley and a little lemon rind and stir.

Carrot cake

Ingredients;

4                    Eggs
310ml            Castor sugar
310ml            Oil
625ml            Snowflake cake flour
15ml              Cinnamon
5ml                 Ground ginger
5ml                 Bicarbonate of soda
10ml               Baking powder
5ml                 Salt
750ml             Grated carrot
125ml             Chopped pecan nuts (Optional)

Directions;

1) Whisk eggs and sugar together until light and fluffy
2)Add oil and beat until blended.
3) Sift dry ingredients together and add to beaten mixture.
4) Fold in carrot and pecan nuts.
5) Pour mixture into 3 18cm or 2 22cm greased baking and lined cake pans.
6) Bake at 180c for 30 min to 40min or until a tester comes out clean.

Genoise sponge cake

Ingredients;

4                eggs
115g          castor sugar
115g          flour
35g            melted butter

Directions;

Whisk eggs and sugar to make a sabayon.
Slowly fold in flour
Fold in melted butter.
Place in a preheated oven at180c for 15-20 minutes.

Chocolate cake

Ingrdients;

375g     sugar
6           eggs
2tsp      vannilla essence
500g     flour
3tbs      baking powder
3tsp      cocoa
250ml   milk
1tbs      butter

Directions;

Beat sugar, egg and essence until fluffy.
Sieve flower slowly into mixture.
Add cocoa and baking powder(mix well)
Melt butter in milk in a sauce pan.
Slowly add the milk to the batter and mix well.

Place in a preheated oven at 180c for 30-35 minutes.

Creamed Sole with lemon prawns.

Ingredients;

Sole                                  1 Whl
Cream                               500g
Prawns(De-Shelled)          5 whl
Parsley                             20g
Lemon                             1
Water                              250ml
Flower                             50g
Egg                                  2
Bread crumbs                  50g
Oil                                   250ml


Directions;

1) Heat oil in pot or deep fryer.
2) Place bread crumbs, flour and egg in 3 different mixing bowls.
3) Pane sole.(cover sole in flour then egg then bread crumbs).
4) Once paned deep fry sole until cooked thoroughly and browned.
5) Heat cream in pot and bring to a gentle boil.
6) Add prawns, parsley and lemon juice to cream. allow to boil for 5 minutes or until thick.
7) Place sole on serving plate, pour prawn sauce over and ready to eat.

Beef Stew

Ingredients;


Butter                10ml                       
Oil                     10ml
Beef sirloin          1kg
Tomato paste       200g
Mixed herbs         200g
Salt                       25g
Black whole pepper corns         25g
Maizena                              100g
Brown Stock                       1.5L
Potato                  5 lrg
Carrot                  5lrg
Onion                   3lrg
Celery                  1lrg

Directions;

1) Heat butter and oil in large pot.
2) Add onion and saute until transparent.
3) Add Beef and spices.
4) When meat is brown add stock.
5) Leave to boil, add water if necessary.
6) Once meat is soft and the rest of the vegetables and potatoes. Allow to boil until potatoes are soft.
7) Mix Maizena in a mixing bowl with 150ml water.
8) Slowly add maizena to pot to thicken.(Mix well)
9) Ready to serve.

Poached egg

Ingredients;

Vinegar     15ml
Water      500ml
Egg          2

Equipment;

Pot
Perforated basting spoon
Measuring jug
White chopping board
Pairing knife

Directions;

1) Place water in sauce pan and bring to a boil.
2) Add vinegar.
3) Reduce heat to a gentle simmer.
4) Swirl water in a anti clockwise motion.
5) Break egg close to water surface.
6) Once the egg is cooked to preferred choice remove from liquid and trim off rough edges.
7) Ready to eat.

Bechamel sauce

Ingredients;

Onion                 1
Flower                100g
Butter                  100g
Clover whole       5
Salt                      5mg
Pepper                 5mg
Milk                     1.5L

Equipment:

Chronicle strainer
French whisk
Pairing knife
Measuring jug
Pot
Sauce pan
Mixing bowl
Solid basting spoon

Directions;

1) Melt 100g butter in sauce pan.
2) Add flower gradually and whisk well.
3) Allow to cool.
4) Peel and stud whole onion with clove.
5) Boil milk in a pot and add studded onion.
6) Heat on low and simmer milk until warm.
7) Remove onion and add hot milk to cold roux(Roux is butter and flower mixture.)
8) Mix well and pass through sieve.
9) Serve while hot.

Mince and Cannelloni

Ingredients;

Bread crumbs         250g
butter                      5ml
Oil                          5ml
Mince                     1kg
Onion                      1
Green pepper          1
Leek                       1
Tomato                   1
Tomato paste          25g
Red wine                75ml
Salt                        10mg
Pepper                   15mg
Egg                         2

Equipment;

Pot
Wooden spoon
Frying pan
Green chopping board
Chefs knife
3X mixing bowl
Measuring jug
Piping bag

Directions;

1) Brunoise all vegetables.
2) Place pot on stove and melt butter on high heat.
3) Saute vegetables.
4) Add red wine to deglaze.
5) Add tomato paste and mix well. (Saute further 2 minutes.)
6) Now add mince and spices.(Mix well)
7) Mix eggs in a separate mixing bowl and add to pot.
8) Add bread crumbs.(Mix well)
9) Remove from heat and pipe mixture into cannelloni.
10) Deep fry or boil cannelloni.

Vegetable soup

Ingredients;

Water or stock                 1.5L
Onion                               3
Tomato                             3
Celery                              1
Carrot                              6
Broccoli                           1pkt                   
Patty pans                        1pkt
Baby marrow                   1pkt
Baby mielies                     3pkt                   
Tomato paste                   75g
Salt, pepper, mixed herbs  10g
Butter                                10ml
Red wine                           250ml

Equipment;

Stock pot large
Chefs knife
Green Chopping board
Measuring jug
Perforated basting spoon

Directions;

1) Brunoise all your vegetables on a green chopping board.
2) Add butter to pot and put on high heat.
3) Saute vegetables.
4) Add wine to deglaze once vegetables are sauted.
5) Add tomato paste and mix well.
6) Add water or stock and bring to a boil.
7) Allow to boil for +_ 15 minutes.
8) Add spices of choice mix and serve.

Lemon Curd

Ingredients;

Egg                 11
Egg yolk          6
Sugar              900g
Butter              450g
Lemon Zest     30g
Lemon juice     360ml

Equipment;

Balloon whisk
2X Mixing bowl
Stock pot
Measuring jug
Wooden spoon
Pot

Directions;

1) Mise on Place all equipment and ingredients.
2) Mix all ingredient excluding the butter.
3) Boil water in a stock pot and bring to boil.
4) Once water is at a boil, mix ingredients over double boiler.
5) Slowly add butter.
6) Whisk until thick.
7) Remove from heat and allow to cool.

Caramel and Vanilla-Lemon reduction

Ingredients;

Water                    1L
Lemon juice           1L
Sugar                    500g
Caramel essence   3 lid full
Vanilla                   3 pods

Equipment;

Pot
Wooden spoon
Measuring jug

Direction;

1) Mise On Place all equipment and ingredients.
2) Measure and pour 1L lemon juice into pot and bring to a boil.
3) Add sugar mix well
4) Add water leave to demi (Reduce liquid to half way.)
5) Add caramel and vanilla pod mix well.
6) Leave to boil for a further 1 minute.
7) Remove from heat and allow to cool.

Holandaise sauce

Ingredients;

Egg yolk               8
Vinegar                 2 tbs
Melted butter        200ml
Water                   500ml

Equipment:

Pot
Big mixing bowl
Balloon whisk
Stove top

Directions;

1) Mise on Place all equipment and ingredients.
2) Separate egg white from egg yolk.(Place egg yolk in large mixing bowl.)
3) Bring water to a boil in pot.
4) Whisk egg yolk over pot.
5) Add vinegar.
6) Whisk till thick.
7) Once thick immediately fold in melted butter.
8) Cool down and keep away from any coarse of heat.

Pastry cream

Ingredients;

Milk                          2L
Sugar                        500g
Egg                           6
Corn flour                 125g
Vanilla essence          15ml

Equipment;

Measuring jug
Large mixing bowl
Balloon whisk
Table spoon
Electric scale
Bain-Marie
Stock pot


Directions;

1) Mise on place all ingredients and equipment.
2) Add milk and vanilla essence to stock pot and bring to a boil.
3) Mix eggs and sugar in a large mixing bowl and whisk until sugar is dissolved.
4) Add hot milk to the cold eggs slowly and whisk.
5) Add corn flour to the milk and egg mixture to thicken.
6) Place on stove and stir until its thick.
7) Once thicken remove from stove.
8) Fill sweet pastry cups with the cream mixture.

Rissoto Rice

Ingredients;

Wild Rice                   1kg
Onion                         1
Cream                        100ml
Stock                         1.5L
Parmesan cheese         50g
Butter                         100g
Leek                           30g

Equipment;

Chefs Knife
Stock pot
Green Chopping board
Wooden spoon
Basting spoon solid
Ladel

Directions;

1) Mise on place all ingredients.
2) Melt butter in a stock pot.
3) Brunoise the onion and leek and saute until transparent.
4) Add rice saute with onion and leek until bound(2min)
5) Add stock just enough to cover the rice.
6) Bring to a boil
7) Once most liquid has evaporated add cream and butter and mix.
8) Add salt and pepper.
9) Once finished add in grated Parmesan cheese.
10) Serve hot

Fond Blanc (White stock)

Ingredients;

Raw chicken and bones      1kg
Water                                 5L
Onion                                 400g
Celery                                400g
Carrot                                 400g
Leek                                   400g  
Pepper corn                        8

Equipment;

Stock Pot
Chefs knife
Green board
Chronicle strainer
Large mixing bowl

Directions;

1) Mise on place all ingredients and equipment.
2) Add water into stock pot and bring to boil.
3) Add ingredients.
4) Leave to demi(Reduce to half.)
5) Once demi pass through chronicle strainer into a mixing bowl.
6) Discard any solid food source caught in the strainer.

Fond brun (Brown stock)

Ingredients;

Raw beef        1kg
Carrots           400g
Celery            400g     
Onion             400g
Leek               400g
Water             1L

Equipment;

Stock pot
Chefs Knife
Green chopping board
Chronicle strainer
Basting spoon
Mixing bowl

Directions;

1)Mise on Place all ingredients this means mirepoix your vegetables and measure your ingredients.
2) Add water into the bot and bring to a boil.
3) Once at a boil add all ingredients.
4) Allow stock to demi(Reduce to half.)
5) Once demi pass liquid through the chronicle strainer into a mixing bowl.
6) Discard and solid food source caught in the strainer.

Vanilla Custard

Ingredients;

Egg yolk                  2
Castor sugar            25g
Vanilla essence        2.5 drops
Milk                        250 ml
 
Equipment; 

Stock pot
Sieve
Wooden spoon
Mixing bowl

Directions;

1) Mise on Place (Preparation before hand).
2) Mix the yolks, sugar, and essence in a mixing bowl.
3) Brink milk to a boil.
3) Once the milk is boiled slowly add milk to dry ingredients and whisk, then return to stove.
4) Place on a low heat and stir with a wooden spoon(Make sure it does not come to a boil or the egg will curdle.)
5) Pass the custard through a sieve and into a bowl.
6) Ready to eat hot or cold.