Open Kitchen Central

Cherry Clafoutes

Ingredients:
:
600 gr cherries:
100 gr sugar:
50 gr flour:
¼ litre milk:
2 eggs:
1 package of vanilla sugar:
Pinch of salt:
1 fluid oz orange liqueur:
:
Cooking methods:
:
1) Mix flour, sugar and eggs ( eggs are added one at a time), a pinch of salt, vanilla and cold milk. :
2) Mix thourghaly, pass the mixture through a conical strainer. :
3) Stone the cherries and put into a oven proof dish and soak it with orange liqueur:
4) Pour the batter over the cherries and sprinkle with brown sugar:
5) Place the dish in a medium oven approximately for one hour:
This desert can be served hot or cold:

B.B.Q Chicken

Chicken wings or pieces
1kg Peeled white onion (small dice)
1pc Garlic peeled & cleaned
1 whole Fresh ginger root (fine dice)
4 cm pc Chicken stock cube
1cube

Hollandaise Sauce

Hollandaise Sauce Ingredients

2 fresh whole eggs
½ litre clarified butter
1 tsp of English mustard
1tbsp of milk
pinch of salt and white pepper

Reduction

half of lemon juiced
1 bay leaf
pinch of thyme
4-5 parsley stems
60 grams of shallots
black pepper corns

To make reduction:

1. Put shallow pan on stove, add 1 cup of water.
2. Put the lemon juice, fine chopped shallots, herbs and spice in the water, bring to boil and simmer to reduce to ½ .
3. When reduced put it to one side and cool.

Hollandaise sauce

1. Put 2 egg yolks into stainless steel pan.
2. Put 1 tbsp of milk into bowl and mix with mustard.
3. Add cold reduction and mustard to the eggs.
4. Whisk eggs, mustard and reduction together.
5. Put a large pan half filled with water and heat.
6. Put egg mix pan into hot water.
7. Whisk until egg mix doubles in volume.
8. Bring to side and slowly add cool clarified butter while whisking.
9. Whisk until all the clarified butter is used, taste and season.
10. Keep hollandaise at room temperature until use (You can keep it for 1 day).
11. If the sauce splits during the whisking at any time, put an egg yolk into a clean pan and add a new reduction, cook into double volume. Pour split hollandaise into new egg mix. If hollandaise is too thick, add a little vinegar.

Fish stock

Ingredients

4 medium carrots large diced.
2 medium leeks large diced.
1 medium celery large diced.
2 large bay leaves
Parsley stems about 60 grams.
Dill stems about 60 grams.
1 lemon cut in half.
Black pepper corns about 16 pieces.
1 tablespoon of thyme.

Seviche

Ingredients

1 fillet of seabass (can be any flat fish)
1 juice of lemon
1 zest of lemon
½ litre of water
30 ml. of red wine vinegar
10 ml. of Lea Perins (worcestershire sauce)
30 grams fresh parsley
30 grams rosemary

Lamb Casserole

Ingredients

Neck of lamb chops (2 pc per person)
Sunflower oil 60ml
Onion (large dice) 90gr
Carrot (large dice) 90 gr
Leeks (large dice)90 gr
Turkish mustard to spread on lamb
Fresh/dry rosmary pinch
Fresh/dry Thyme pinch
Bay leaf 2to 3 pc
Plain flour 180 gr
Lamb/chicken stock fresh or cube 2lt
Sea salt and fresh ground mix pepper pinch

Clarified Butter

1.1 kg of unsalted butter.
2.Put into pan and bring to boil. .
3.Turn the gas down and simmer until foam turns golden brown. .
4.Skim off foam and check colour of butter. It should be golden brown. .
5.Put one side and cool a little. .
6.Strain butter into container, leaving residue behind. .
7.It will keep for 1 week outside the fridge, 1 month in the fridge. .