Poulet sauté basquaise

1x2 kg chicken

#23 Beef Strogonoff, rice with vegetables / Saute de boeuf Strogonoff, riz aux legumes

Principal ingredients
600 g tenderloin (fillet)  beef-tail end, trimmed

Stroganoff Sauce
50 g onions, finely chopped - ciseles
beef trimmings
2 tomatoes, chopped unseeded (240 g)
1 tbsp tomato paste
100 ml cream
50 g butter
1 tbsp sweet paprika
1 bouquet garni
2 garlic cloves, crushed (20 g)
------------
400 ml brown veal stock
salt, pepper

Rice with vegetables
200 g long grain rice
1/2 onion, finely chopped (100 g)
50 g carrots, cut into brunoise
50 g zucchini (mostly the green part) in brunoise
50 g French green beans
20 g butter
water (1,5 times the volume of rice)
1 bouquet garni
salt, pepper

Method
1. Clean the fillet. Get rid of fat and nerves.
2. Cut by battons, roll in paprika
3. Prepare trimmings by cubes, very hot pan, oil, fry
4. Preheat oven 180C
5. Chop onions ciseles -> 3, keep frying
6. Strain fat, back to the pan, add paprika, tomato paste, unseeded, peeled tomatoes by cubes to add acidicy, WW, veal stock, BG
NB! NO SALT, seasoning! Keep reducing.
7. Add cream to [6]
8. Pan, very hot -> meat [2], then strain.
9. Strain trimmings to the same pan, put meat there.
IMPORTANT! Meat should be just slightly cooked to be red inside!

Rice and vegetables
1. Melt butter, sweat onions ciseles
2. Add rise, water, S, BG, paper lid, oven 17 min 180C
3. Peel zucchini green part, cut by cubes, olive oil, S -> pan
4. Carrot by brunoise, water, butter, S
5. Blanche beans in salt water and then divide by halfs and cut cubes
6. Rice from oven, add butter, beans, carrots, zucchini, mix

#22 Roast Duckling with turnips / Canette rotie aux navets

Techniques: trussing and roasting a duck - glazed vegetables


Principal ingredients
1 x 1,6 kg duckling
500 g duck trimmings
oil, salt, pepper

Garnish
1 kg new or round purple top turnips, turned and glazed
300 g small onions, glazed brown
butter, sugar, salt, pepper

Sauce
30 ml dry white wine
200 ml thickened veal stock
30 g onion, cut into mirepoix
30 g carrot, cut into mirepoix
1/2 celery stalk, cut into mirepoix (50 g)
water

Method
1. Glaze onions brown - onions, water, salt, butter, sugar(?), pepper -> pod, paper lid
Using sugar is not necessary because onions become fruits taste which is not really needed. So if you're adding sugar then make sure it's almost in the end, when water is almost reduced. Sugar will make nice brown glaze.
2. Turn daikon raddish (turnips in the recipie) -> butter, SP, paper lid
3. Remove wings of the duck, burn feathers, remove wishbone, everything from inside including heart, cut fat on the tail.
4. S+P inside, thyme, bay leaf, tide with rope.
5. Cut the trimmings (legs, wings) with an axe
6. Oil on top -> brush
7. 5 -> pan, 6 on top, to the oven ~ 20-30 min. 180-190
8. Take out, pour fat from the bottom on the duck, rotate, put back to the oven for 5-10 min
9. Repeat 8.
NB! Duck is not a chicken, so it could be a little raw inside (pink), otherwise meat will be dry.
10. Add aromatic garnish after decanting trimmings and bones from the fat, let duck rest.
NB! Meat in general should rest after oven before being served because it becomes juicy.
11. Add WW and reduced veal stock, bit of water
12. Ecumer fat and foam
13. Combine onions and raddish
14. SERVE

#19 Pilaf rice / Riz pilaf

Balanced menu
Cooking Pilaf rice

Principal ingredients
1/2 onion, finely chopped (100 g)
30 g butter
200 g long rice
1 small bouquet garni
salt
cooking liquid: 1.5 times the volume of rice (water, white chicken stock or 1/2 and 1/2)

Method
 1. Strain rice in a sift cold water
2. Melt butter on a pan, add onions ciselé, take off the heat when its covered with butter, add rice, use juc, not water, add BG
NOTE: NACRER - make rice that way
3. Cover with paper + butter, 15 min 180C -> oven
4. Use fork to make rice more puffy

#19 Traditional veal stew / Blanquette de veau á lancienne

Balanced menu
Preparing a large cut of white meat for poaching in a liquid
Thickening a sauce with egg yolk

Principal ingredients
1,2 kg boned veal shoulder (paleron) or veal knukle
-----------
2 carrots, whole (240 g)
2 onions, whole (400 g)
2 medium leeks, whole (400 g)
1 celery stalk (100 g)
2 garlic cloves (20 g)
1 bouquet garni
salt, pepper
3 cloves

¨Ancienne¨ garnish
250 g button mushrooms
200 g pearl onions (about 20)
20 g butter
1 lemon
salt, pepper

Sauce can keep in a fridge
White roux
30 g butter
30 g flour
500 ml ¨blanquette¨ cooking liquid
50 ml whipping cream

Thickening agent
50 ml whipping cream
2 egg yolks

Method
1. Clean meat from nerves, fat, skin (can keep trimmings for stock for the future), cut by cubes.
NOTE: 4 year old cow weight 800-1000 kg, but veal is 100-120 kg. Highest category of meat when veal drink only milk, but not grass.
2. Pour cold water in a pod and start heating up water with meat till it boils.
3. Measure butter in a pod and flour separately. Melt butter, add flour by parts, leave to cool.
4. Leek, carrot, onion, BG, garlic cloves, celery whole, 20 peppercorns, flat spoon of corse sea salt in cold water, boil.
5. Wash button mushrooms in a cold water, remove legs.
6. Ecumer the meat, wash in a cold water and put in a boiling aromatic garnish, slowly boil till it ready.
7. Mushrooms, lemon juice, butter, pepper and salt to the pan, heat up.
8. Strain champs into boiling [6]
9. Decant meat, use juc for rice and onions.
10. Make sure no pepper corns stick to the meat.
14. Add sauce (hot) to white roux (cold) + boiling cream
15. Meat + mushrooms mix together and put to the waterbath
16. Egg yolks + cream (cold), pour to [14], whisk, back to the pan.
17. [16] -> [15], waterbath
18. Serve

#17 Red meats, part 2: Beef Burgundy / Estouffade de boeuf bourguignonne

Braising, different stages of of cooking (finish and cooking of beef Burgundy)



Principal ingredients
1.2 kg beef shoulder
50 ml oil (for browning)
salt, pepper

Marinade
1 liter red wine
150 g carrots
150 g onions
1 celery stalk (100 g)
2 garlic cloves (20 g)
1 bouquet garni
30 ml cognac or "marc de Bougogne"
10 g black peppercorns

Cooking
100 ml light brown veal stock (optional)
vegetables from the marinade
red wine from the marinade (boiled and strained)
3 garlic cloves (30 g)
1 teaspoon tomato paste
30 g flour
the rind from the salt slab bacon
salt

Garnish
300 g small cultivated mushrooms sauteed
250 g pearl onions glazed brown
250 g cubes of salt slab bacon blanched and sauteed
50 g butter
salt, pepper
12 croutons made with baguette or sandwich bread colored in butter & rubbed with garlic
2 tbspn chopped parsley
500 g potatoes, turned and cooked in boiling salted water "a l'anglaise"

MARINADE

• Remove fat from meet, cut into cubes with side like 5 cm
• Add vegetables, RW, cognac, NO SALT
• Carefully protect marinated staff, pour oil on top, baking paper on top, then plastic and put in a fridge. For min 12 hours, max 48

COOKING

Remove BG, strain liquid, decant meat.

Olive oil to the pan, very hot - fry meat to nice colour, then remove it and on the same pan fry vegetables, add garlic and tomato paste.

NOTE: Wine + blood should boil, to get rid of inpurities. Before frying the meat make sure it's well strained and no extra wine left.

Ecumer wine and strain it.

Boil bacon, wash it in a cold water after.

Strain vegetables, pour wine to the same pan, add BG and veal stock.

Meat to the fresh pan, season it with corse salt, ground pepper, mix with dry flour.

Mix meat and sauce, cover with lid and to the oven => 180C for ~1 hour

NOTE: When you have brown sauce you caramelize onions, if sauce is white - just glaze them (Gastronomy rules)

Caramelize onions: onions, water, pepper, salt, sugar, butter. Paper lid, water is just half the onions.

Butter, champinons, SP, saute them, strain. 

Cut bacon into cubes, butter, pan, just saute. Combine mushrooms and bacon.

Anglaise potato

NOTE: if steaming potato, you could add basil or thyme to the water for aromatic flavours.

Decant meat when it's ready, strain sauce on meat

Strain mushrooms and bacon

Serve.

#16 Red meats, part 1: Roasted sirloin fillet, pureed potatoes / Coeur de contrefilet roti, Pommes mousseline

Roasting techniques: jus
Pureed potatoes


 Principal ingredients
1,4 kg center of the sirloin (gross weight)
butter, oil
salt, pepper

Jus
Sirloin trimmings
30 g carrot
30 g onion
10 g celery stalk
1 bouquet garni
2 garlic cloves (20 g)
100 ml veal stock (optional) or 200 ml water
pepper corns

Finish
1/2 bunch watercress

PUREED POTATOES
Ingredients
1 kg potatoes (Idaho or baking)
100 g butter
250-300 ml milk
salt, once it boils

Method
1. Remove fat from meat, tide with string. prepare trimmings
NOTE: before colouring, pepper goes first, then salt. Never insert fork inside, hold the piece using strings.
2. Colour meet, remove. Then trimmings with butter on the same pan to nice colour
3. Add aromatic garnish: onion, celery stalk, carrots. Put meat on top, no lid.
4. 180-200C for 20-25 min (depending of the size)
5. Reduce the jus, add some butter, taste.

Pureed potato
NOTE: never put pepper to puree, but nutmeg (muscat) is possible
NOTE: before boiling a milk pour some water on the bottom to prevent burning.
Potato with salt, till nice structure. Make puree with special device. Add butter, nutmeg, milk. Not whisking! Just mixing.

#16 Red meats, part 1:Beef with onions and carrots / Aiguillette de boeuf mode

Braising - Marinating
Technique for roll cutting vegetables (on an angle)

Principal ingredients
2 kg top rump of beef
125 g back fat into long strings
1 tbsp chopped parsley
2 tbsp cognac

Aromatic garnish and cooking
500 g lean beef trimmings (optional)
1 calf's foot
500 g carrots
200 g onion
240 g tomatoes (about 2) unseeded, without skin
1/2 tbsp tomato paste
1 celery stalk (100 g)
1 bouquet garni
4 garlic cloves (40 g)
70 ml cognac
150 ml white wine
1 liter water
salt, pepper

Finish
200 g small onions glazed brown
salt, sugar, butter
600 g carrots, cut on an angle and glazed
+chopped parsley

Once cooked: Bone calf's foot and cut into dice. If you don't have the rump it's possible to use the shoulder in it's place.

Method
1. Cut back fat into strings, add cognac and chopped parley
2. Use special knife to insert [1] into peace of meet
3. Colour the meat: SP on top and then on very hot oil.
Note: Meat doesn't stick to the pan because oil is very hot.
4. After the meat is coloured, take it out and using the same pan fry vegetables, butter and add cognac which is left from back fat, add some WW + calf's foot, tomatoes (will give additional liquid) and small amount of stock. Lid on top. Cook in  the oven for 3-4 hours at 180C [?]
5. When it's ready, remove meet, filter the juc.

Onions
Water, butter, onions, salt. Under paper lid. When water eveporates and bottom becomes brown - add some more water to glaze.
NOTE: Some chefs adding sugar to the water for nice bown colour and taste. Water in the pan should cover onions by 3/4 of it's height.

Carrots
Water, butter, carrots, salt - boil till evaporates completely under paper lid! Check if it's ready by sticking tip of the knife to carrots.

Serving
Cut meet into pieces, pour juc with calf's foot.

[!] Never leave pans with handle outside the table
[!] Water boils faster when unsalted

#15 Fish, part 2: Brill fillets in white wine sauce / Filets de barbue dugléré

Serves: 4
Principal ingredients:
1 x 2 kg brill

Fish stock (fumet)
brill bones

1/4 onion (50 g)

2 shallots (60 g)

20 g butter

1 bouquet garni

100 ml WW

cold water

garlic and mushroom trimmings (optional)

Cooking garnish

40 g onions, finely chopped

50 g shallots, finely chopped

30 g tomatoes peeled, seeded and chopped

Sauce

100 ml WW

400 ml fish stock (fumet)

Finish

125 g butter

2 tbsp parsley finely chopped

Garnish

12 potatoes turned "anglais" style (400 g)

Method

1. Here we used turbot as a brill. So, first of all make fillets without skin. Wash bones.
2. Pan with butter , onions, shallots and garlic by big pieces plus bones cover with lid for about 5 minutes.
3. Add BG, WW, cold water, bring to the boil and boil no more than 20 min, if more - stock becomes bitter.
4. Prepare fish: butter on paper, put shallots and onions ciseleés, put fillets on top add WW, fumet, cover with baking paper and to the oven for 10 min at 180C
5. reduce juc with tomatoes, add butter to thicken the sauce, season SP, add parsley.
6. Decorate, Serve

#14 Fish, part 1: Poached hake stakes with hollandaise sauce

Serves 4
Principal ingredients
4 x 180 g to 200 g hake steaks or slices

Court bouillon for cooking
1/2 carrot (60 g)
1/2 onion (100 g)
50 g celery stalk
1 shallot (30 g)
1 bouquet garni
100 ml distilled vinegar
1,5 liter water
200 ml dry white wine
salt, peppercorns, cloves

Hollandaise sauce (serves 6)
3 egg yolks
45 ml cold water
180 g clarified butter
1/2 lemon
salt, cayenne  pepper

Vegetable garnish cooked in boiling salted water "anglaise"
2 of zucchini turned olive shape
6 potatoes turned "cocotte" shape
150 g butter

Finish
chervil springs, parsley
lemon

Method

1. Add vinegar and wine to water. Put vegetables by cubes (carrot, onion, shallot, celery), ~20 peppercorns, cloves, BG, salt.
2. Peel potato an zucchini, make anglaise forms. Bring to the boil to the separate pods with corse salt because zucchini prepares faster. Ecumer boiling potato - this is the starch that comes outside.
3. Clean up the fish, cut for stakes "Darne" - is a stake with a bone in the center, made by cutting the fish perpendicularly to the spine.  
4. Make a Sailor knot: turn a string twice, pull and then turn once. That knot will never get untied.
5. Put prepared stakes to boiling boulion, bring to the boil, boil ~10 min. NOTE: Do not overcook the fish, otherwise it becomes very dry. 
6. When zucchini and potato are ready make sure to leave some of the stock for sauce.
7. Check fish, when it's ready - take out, cover with plastic.
8. Make sauce: butter cubes from iced water whisk in a boiling potato-zucchini stock. This is used to cover the veretables.

Hollandaise sauce

1. Cold water with egg yolks to the steam, keep whisking till it get nice thik structure. Beware of yolks coagulation!
2. Add warm clarified butter, cayenne pepper, lemon juice, salt
3. Shenoa, keep warm. You can't put in in the fridge, because it will harden.

NOTE: To prevent yolks from coagulation make sure that bowl on waterbath is in direct touch with water surface.