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 Posted: Mon Jan 05, 2009 7:46 am
Prelude:
Disclaimer: Keep in mind that this topic is the sheer basic in recipes and techniques. Whether they end up helping or not is entirely up to you. These recipes and techniques are to give you a general idea of making the simplest things, all you need to do is then add your own ingredients instead!
Index:
- Basic Handling
- Vinaigrettes
- Oil based dressing
- Dressings
- Easy Salads
- Mix Salads
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Posted: Mon Jan 05, 2009 7:47 am
Basic Handling
In this part I will mention the basic preparations of plucking herbs, spices, fruits and a few variations of vegetables. Methods that is always used in restaurants. Most of these products will be used as part of a base recipe or as garnish, pending on the end result after all. ------- Picking/Cleaning HerbsPicking herbs, and cleaning them means dividing them from the leaves and stems. (Stems are only used in stocks or base soups.
Possible Ingredients:
Parsley
Chervil
Tarragon
Thyme
Rosemary
Materials needed:
3 bowls
Washbasin
Colander
Preparations:
1.) Wash the herbs only if necessary and in ample water.
2.) Let it dry in the colander
Preparation:
1.) Pick the tips of the stems and remove the leaves
2.) Store them in a bowl.
Finishing & Preserving:
1.) Once prepared use herbs directly into whatever you choose them to be, the fresher the better
2.) Preserve the fresh herbs under a moist light hand towel in the fridge. These last for no more then 2 days.------- Chopping HerbsIngredients:
Example; Cleaned and picked Parsley
Materials needed:
1 Cutting Board
1 Chef Knife
1 Bowl
Preparation:
1.) Roughly chop the leaves on the cutting board
2.) To finely chop the herbs place the palm of left hand on the bridge at the tip of your chef knife and using the other to quickly cut the herb with. This way you can work quickly and safely.
3.) Move the knife at the base, leaving the tip on the same spot, move the herbs around if necessary
4.) Chop till its equally fine
Finishing & Preserving:
Place the finely chopped parsley in a bowl covered with plastic wrapping in the fridge. This last for about 24 hours.------- [More to Come]
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Posted: Mon Jan 05, 2009 7:49 am
Vinaigrettes
A vinaigrette is a cold dressing made with a base of vinegar, oil and herbs and spices for flavouring. Again basic recipes for you to interpret in your own way.
For 1L
Ingredients:
Parsley leaves 30g
Tarragon 30g
Chervil 30g
Chives 30g
Capers 30g
Onion 150g
White Vinegar 1,6dl
Oil 5dl
Pepper
Salt
Mustard (optional)
Materials needed:
1 Measuring cup / 1 scale
1 cutting board
1 Knife
1 Bowl
1 Blender
Preparations:
1.) Weigh all the ingredients
2.) Chop the herbs and capers finely
3.) Cut the onions very finely. Use the same method as the herbs to really cut them finely
Preparation:
1.) Poor the vinegar in the blender, put the blender on and as it blitzes start adding the oil drop by drop. Take your time till all the oil is mixed well because you want to keep the consistency the same instead of two separate liquids.
2.) Poor the velvety liquid into the bowl and add the rest of ingredients.
3.) Add salt and pepper for flavouring.
Finishing & Preserving:
Place the dressing in a sealed container and keep it cooled (preferable in the fridge). This lasts for no more then 24 hours.
------- Herb Dressing
For 1L
Ingredients:
Finely chopped Parsley 30g
Finely chopped Chervil 25g
Finely chopped Tarragon 15g
Very finely chopped Chives 25g
Very finely chopped Basil 5g
Vinaigrette dressing 9dl
Materials needed:
See Vinaigrette Dressing
Preparation:
1.) Stir the herbs in the vinaigrette dressing and your done.
Finishing & Preserving:
This dressing must be used on the very day it has been made.
-------
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Posted: Mon Jan 05, 2009 7:50 am
Oil based dressing / Mayo base sauces
Mayonnaise is versatile. It can be used on its own or be the base of any other sauce. Though a tip if using mayo, keep it at room temperature or colder! Cocktail sauceFor 1L
Ingredients:
Mayonnaise 6dl
Tomato ketchup 1,5dl
Cognac 0,5dl (or whiskey)
Sherry 0,5dl
Ginger-syrup 0,25dl
Paprika powder 1g
Lemon juice ½ a lemon
Cream 1dl
Pepper
Salt
Materials needed:
2 Stainless steel bowls
1 Whisk
1 Spatula
Preparation:
1.) Put the Mayo in the first bowl.
2.) Add the ketchup, cognac, sherry, ginger-syrup, paprika powder and lemon juice to the mayo. Stir well.
3.) Place the cream in the second bowl and whip till yoghurt thickness.
4.) Then, using the spatula, fold the cream into the mayo mixture.
5.) Add salt and pepper for seasoning.
Finishing & Preserving:
Unfortunately it does not keep, so it must be used immediately.------- Cold Mustard SauceUses Mayo as a base, with mustard and slightly whipped cream. For 1L
Ingredients:
Lime 1/2p
French (fine) Mustard 50g
Mayonnaise 7dl
Whipped Cream 2,5dl
Pepper
Salt
Materials needed:
1 Juicer
2 Stainless steel bowls
2 Whisks
1 Spatula
1 Sieve
Preparation:
1.) Place the lime in the juicer and sieve the juice.
2.) Put the limejuice in the first bowl then add mustard an mayo. Stir well.
3.) In the second bowl pour in the cream and whisk till yoghurt thickness
4.) Using the spatula start folding the whipped cream into the mayo base. Fold well.
5.) Season with salt and pepper
Finishing & Preserving:
Unfortunately this does not keep. Use the very day it has been made, and keep cool.
-------
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Posted: Mon Jan 05, 2009 7:51 am
Dressings
A dressing is mainly used to spruce up any salad you could think of. These are simple but effective dressing. ------- French Dressing
For 1L
Ingredients:
Onion 100g
white vinegar 2,2dl
oil 6,6dl
chopped parsley 20g
mustard 20g
Pepper
Salt
(Worcester sauce)
Materials needed:
1 Measuring cup / 1 scale
1 cutting board
1 Knife
1 Stainless steel bowl
1 Blender
Preparations:
1.) Weigh all the ingredients
2.) Slice the onions very finely. Use the chopping method for herbs to help.
Preparation:
1.) Poor the vinegar in the blender, put the blender on and as it blitzes start adding the oil drop by drop. Take your time till all the oil is mixed well because you want to keep the consistency the same instead of two separate liquids.
2.) Poor the velvety liquid into the bowl and add the rest of ingredients.
3.) Add salt and pepper for flavouring.
Finishing & Preserving:
Place the dressing in a sealed container and keep it cooled (preferable in the fridge). This lasts for 3 days max.
Tip: You can always add other ingredients, such as sugar, honey or chives to add more flavour. Or you can experiment with flavour and colour with different kind of oils and vinegars.
------- Thousand Island Dressing
For 1L
Ingredients:
Green capsicum 100g
Red capsicum 100g
Parsley 10g
Chilli sauce 0,5dl
Mayonnaise 7dl
Hard boiled egg 1p
Materials needed:
1 Measuring cup / 1 scale
1 cutting board
1 Heat source
1 Pan
1 Sieve
1 Stainless steel Bowl
1 Knife
1 Spatula
Preparations:
1.) Weigh all the ingredients
2.) Cut the capsicums in four parts. Remove the seeds and the white flesh then cut them in very small cubes.
3.) Chop the parsley.
Preparation:
1.) Blanch the two capsicums apart till they still have some bite in them (not mushy!). Then cool them down in cold water. Don’t forget to add salt to the boiling water to preserve the colours.
2.) Let them drain in the sieve.
3.) Once drained, place them in the bowl and add the chilli sauce and mayo.
4.) Dry the sieve if still wet and place it on the bowl. Then using the spatula press the hard boiled egg through the sieve.
5.) Add parsley and stir.
Finishing & Preserving:
Preserve this dressing at either room temperature or in your fridge. It lasts for 2 days max.
-------
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Posted: Mon Jan 05, 2009 7:52 am
Easy Salads
An easy salad is usually made with one vegetable type. These are perfect to serve beside meat, fish, wild and game. ------- Tomato SaladFor 1kg
Ingredients:
Ripe red tomatoes 850g
French Dressing
Materials needed:
1 Measuring cup / 1 scale
1 Heat source
1 Bowl for unwanted product
1 cutting board
1 Knife
1 Plate
Preparations:
1.) Weigh all the ingredients
2.) Remove the skins of the tomatoes. To do this, cut a cross in the bottom and let it dabble in boiling water for 10 seconds or more. (till it starts peeling). Stop the process by cooling them down in cold water.
3.) Slice the tomatoes in slices of 1/2cm thickness.
Preparation:
1.) Place the slices on a shallow plate or oven bowl.
2.) Soak the tomatoes in the French dressing before serving.
Finishing & Preserving:
Place the salad, covered by plastic wrap, in the fridge. Use the very same day.------- Cucumber SaladFor 1kg
Ingredients:
Cucumber 800g
Dressing 1,5dl
Salt
Materials needed:
1 Measuring cup / 1 scale
1 cutting board
1 Peeler
1 Spoon
1 Stainless steel Bowl
1 Knife
Preparations:
1.) Weigh all the ingredients
2.) Wash the cucumber and peel the skin if you please.
3.) Cut the cucumber through the length in half, and using the spoon, remove the seeds.
4.) Slice the cucumber diagonally in ½ cm thickness.
5.) Sprinkle the cucumber in salt, place a plate on top and let it set for about 2 hours in the fridge (optional)
Preparation:
1.) Take out the salted cucumbers and mix with the dressing and serve.
Finishing & Preserving:
Cover with plastic wrap when placing in the fridge. Serve that very day.-------
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Posted: Mon Jan 05, 2009 7:53 am
Mixed Salads
A mixed salad is usually consisted of ingredients that have been prepared in such a manner, with either the style to which it was cut for example. Mixed salads are an independent dish, as either an appetizer or main course. ------- Italian Salad
For 1kg
Ingredients:
Potatoes 140g
Carrot 120g
Turnip 100g
Green beans 100g
Onion 75g
Pickles 140g
Smoked and cooked beef 100g
Stuffed olives 75g
French Dressing 1,5dl
Pepper
Salt
Materials needed:
1 Measuring cup / 1 scale
1 Cutting board
1 Peeler
1 Knife
5 bowls
1 Spatula
1 Heat source
1 Pan
1 Sieve
Preparations:
1.) Weigh all the ingredients.
2.) Peel the potatoes, the carrots and the turnip. Slice them in thin strips, 2 – 3 inch in length. Then put it in a bowl and set aside.
3.) Clean the green beans and set them in another bowl.
4.) Chop the onion finely and set them in their separate bowl.
5.) Slice the pickles and beef in thin strips.
Preparation:
1.) Add the pickles, the beef and the olives with the onions.
2.) Blanch the potatoes, carrots, turnip and beans till they still have some bite in them. (It doesn’t take long because you have chopped them in tiny cubes). Once done, stop the cooking process by letting it cool in ice cold water.
3.) Place them in the sieve and let them drip. Let the excess water drip through the sieve.
4.) Add the blanched vegetable to the pickle, beef, olive and onion.
5.) Using the spatula, fold the ingredients gently and add the dressing.
6.) Season with salt and pepper.
Finishing & Preserving:
Cover with plastic wrap. It lasts for 3 days.
------- Nicoise Salad
For 1kg
Ingredients:
Firm ripe tomatoes 200g
Canned Artichoke 4p
Eggs 2p
Onion 150g
Canned Tuna 200g
Green beans 275g
Green Olives 4p
Black Olives 4p
Basil Leaves 10leaves
French Dressing 1,5dl
Pepper & Salt
Materials needed:
1 Measuring cup / 1 scale
1 Heat source
1 Pan
1 Cutting board
1 Knife
1 bowl for excessive/unwanted products
1 Spatula
1 Sieve
Preparations:
1.) Weigh the ingredients.
2.) Remove the skin of the tomatoes by blanching them short in boiling water. Cut them in half and remove the seeds and remove excess sap by washing it.
3.) Cut the peeled and cleaned tomatoes in small cubes then place them in a bowl and set it aside.
4.) Slice the artichoke in rough rectangular shapes. Place them with the tomatoes.
5.) Hard boil the eggs. Quickly put the eggs in ICE water, do this and peeling the eggs will become easier.
6.) Dice the onions and add it to the tomatoes.
7.) Break down the tuna and add it to the tomatoes.
8.) Thinly slice the basil and add them to the tomatoes.
9.) Clean the beans.
Preparation:
1.) Blanch the beans. Don’t forget the salt to preserve the colour! Once done stop the cooking process by washing it in cold water. Make sure they are somewhat dry by letting it drain in a sieve.
2.) Add the beans and the olives to the tomatoes.
3.) Using the spatula fold the ingredients gently together.
4.) decorate by cutting the eggs in four parts and putting them on the salad.
Finishing & Preserving:
Cover with plastic wrap. Lasts for 2 days.
-------
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