Author: markhardy

Lets make… Vegetable stock

The three essential ingredients to this stock are onion, carrot and celery. Scrubbing and or peeling your vegetables will produce a cleaner, fresher taste. No one wants an earthy, cloudy stock. What else you choose to put into it, is essentially up to you. herbs, aromatics, spices, tomatoes and dried mushrooms are all popular. An […]

What is… Beurre Manie?

Beurre Manie differs from roux, equal parts of soft butter and plain flour are mixed together to form a thick dough like paste. This can be added to stocks, soups and sauces to thicken. The flour has not been ‘cooked out’ with this method, so there is some debate about a lingering taste of raw, […]

What is… Veloutee?

Veloutee, is a name that has become synonymous with soup. It can be either a sauce or a specific type of soup. It is an overworked term on restaurant menus, an inappropriate use of a noun. Veloutee is a stock, which has been thickened with a blonde roux. Normally with veloutee, where bones are used […]

What is… a jus?

Jus, refers to the juices that are given up by meat during cooking. To make it, skim fats and enhance with wine or port, rosemary and redcurrant jelly for lamb dishes. Try brandy, star anise, orange segments or mango and freshly squeezed orange juice with duck. Calvados and bramley apple work with pork and goose. […]

Roast Chicken

I am an advocate of brining, this does not have to be a complicated process, or a chemistry practical. Dissolve 150g of salt and 150g sugar in a small saucepan of water over a low heat. When the solids have dissolved, stir it into approximately 2 litres of cold water. Prick the chicken all over […]

Sunday roasts… Pork

Pork For roasting, leg slices well, shoulder is good for pulling and shredding, and belly is great for pressing. I use the same method for all three, the only changes are timing and temperature. Choose a joint with a good layer of rind, make sure that it is scored. Pre heat the oven to the […]

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