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STOCKS

FISH STOCKFonds de Poisson blanc--to make 10 litres.

Basic ingredients10kg.--Fish bones (Sole, Whiting, Brill)

Flavouring ingredients500 gms. Sliced onions (blanched refreshed)250 gms. White mushroom trimmings15 gms. White peppercorns100 gms. Parsley stalks--1 BayleafJuice of one lemon

Liquid and seasoning10 litres of water; one bottle of wine (white) 40 gms. Salt

METHOD1. Wash well the fish bones

2. Place the onions, parsley stocks, bayleaf into a buttered pan. Place the fish bones ontop; - add lemon juice, cover well with a butter and a tight fitting lid.3. Allow to cook gently until bones become cooked, but no colour on the bottom of the

pan.4. Add mushroom trimmings and white peppercorns, parsley stalk and bayleaf-- add

water and bring to a boil without the lid on.5. Cook for twenty min., strain and use as required.

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WHITE CHICKEN STOCKFonds de Volaille blanc -- to make 10 litres

Nutritive Ingredients:10 kg. Chicken bones2 Nos. Chicken (Boiling Fowl)

5 kg. Chicken giblets and debris

Flavouring ingredients:800 gms. Carrots400 gms. Onions300 gms. Celery300 gms. Leeks

Bouquet Garni:100 gms. White mushroom trimmingsGarlic

Liquid and seasoning:12 litres water

60 gms. Salt

METHOD

1. Blanc whole chicken and chicken bones -- refresh.2. Place chicken and bones into a stock pot and cover with water and bring to boil, and

remove scum and excess fat, add cold water and return to boil -- add the whole garnishand cook for 3 hours.

3. Strain, allow to cool, refrigerate and use as required.

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ORDINARY WHITE STOCKFonds de boeuf blanc -- to make 10 litres

Nutritive ingredients10 kg. Beef Bones Shin2 kg. Ham Bone

Flavouring ingredients:800 gms. Carrots400 gms Onions300 gms. Leeks100 gms. Celery4 Cloves

Bouquet Garni: (Faggot)Liquid and seasoning:12 Litres Water, 60gm Salt

METHOD

1. Bone the shin and cut into small pieces.2. Place the bones and meat into a stock pot. Cover with water and add the salt.3. Bring to the boil, skim to remove scum and excess fat. Allow to cook for three hours,

wiping the sides of the pan and each time adding cold water. Note -- To help theclarity of the stock, the bones and meat may be blanched and refreshed.

4. Add whole garnish and bouquet garni and allow to cook for a further three hours.5. Strain and allow to cool - refrigerate for further use.

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ESTOUFFADE -- BROWN BEEF STOCK

Nutritive ingredients:6 kg/12 lbs. Shin bones6 kg/12 lbs. Knuckle of Veal of bones

1 Knuckle of raw ham (blanched)

Flavouring ingredients:650 gms./1.5 lbs. Diced carrots650 gms./1.5 lbs. Diced onions

Bouquet Garni : (Faggot)Parsley stalksBayleafThymeGarlic

Liquid :14 lts./3 gallons of water

METHOD

1. Bone the meat, break the bones into small pieces and brown in the oven. (Do not burnblack).2. Fry the mirepoix in a little fat reserve.3. Place the bones, ham into a large pan (Marmite Grand) with the bouquet garni, cover

with water and bring to boil -- allow to cook for two hours, removing the scum as itrises to the top.

4. Add the vegetables and continue the cooking process for a further of four hours --strain and allow to cool. Refrigerate, use as required.

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SAUCESSAUCE BECHAMELTo make 5 litres of basic sauce

Ingredients:

300 gms Butter350 gms Flour5 litres of milk2 small Onions stuffed with clove (cloute)1 small sprig of Thyme50 gms ButterPinch of ground pepperPinch of Nutmeg

METHOD

1. Make a white roux using butter and flour. Allow to cool.2. Gradually add milk and stir to form a smooth sauce.

3. Add cloute, pinch of nutmeg and thyme pepper. Cook for one hour.4. Strain through a fine chinois.5. Cut the second butter into pieces and place on top of the strained sauce.6. Allow to cool, use as required.

Note : This sauce is on thick side and should never appear on the menu as a sauce.

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VELOUTE-DE-VOLAILLETo make five litres of basic sauce

Ingredients:280 gms. Butter340 gms. Flour

5.5 litres Chicken stock

METHOD1. Make a blond roux using the butter and flour.2. Gradually add the stock, stirring while adding the stock to ensure that no lumps are

formed.3. Bring to the boil and simmer gently for 1.5 hours.4. Pass through a fine strainer, stirring occasionally to stop a skin forming. When cold,

reserve, use as required.

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VELOUTE-DE-POISSON

Ingredients:280 gms Butter340 gms Flour5.5 litres Chicken stock

METHOD

1. Make a blond roux using the butter and flour.2. Add the stock gradually and stir until a smooth sauce is obtained. Cook for one hour

(care not to burn sauce). Reserve cold, use as required.

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ESPAGNOLE SAUCETo make 5 litres basic sauce

Ingredients :300 gms. Meat Fat350 gms. Flour (browned in oven and sieved)

15 litres Brown stock150 gms. Belly of pork/Ham250 gms. Pork/Ham250 gms. Diced carrots150 gms. Diced onionsBouquet garni500 gms. Tomato puree

METHOD (Lenten Espagnole sauce is made by substituting the meat stock by fish stock)

1. Make a roux with fat and browned flour.2. Add tomato puree and fried mirepoix and pork belly.3. Add a little stock at the time to ensure that no lumps form (Note : the sauce should not

be thick but the consistency of cold oil).

4. Cook gently and take care that the bottom of the pan is not burnt.5. Strain after three hours into a clean pan, add more stock to bring it to the right

consistency. Allow to cook for a further three hours in the oven with a tight fitting lid.6. Strain and reserve for further use.

Note: This is not a demi glace. At this stage, it will require further cooking and more stock toproduce a fine clear sauce.

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TOMATO SAUCETo make 5 litres of basic sauce

Ingredients:100 gms. Butter150 gms. Belly pork or bacon pieces

150 gms. Flour200 gms. Diced Carrots150 gms. Diced Onions1 Bayleaf1 Sprig of Thyme4 litres of tomato puree3 litres of White stock2 cloves of Garlic20 gms. Salt30 gms. Sugar

METHOD1. Place the butter and pieces of pork in a heavy pan, frying lightly, add the vegetables, bayleaf,thyme and fry to a golden colour.

2. Add the flour and mix it with the flour and vegetables3. Add tomato puree. Allow to cook together for a few minutes.4. Add stock gradually, add garlic -- sugar, salt and allow to cook out for 1.5 hours (care not toburn)5. Strain into a basin. Coat with melted butter and set to cool. Use as required.

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PIZZA SAUCE (850gms)

Ingredients ProportionTomato Puree 500 gmsTomato Concasse 200 gmsChopped Onions 150 gms

Chopped Garlic 50 gmsChilli Powder 10 gmsAjwain (boiled & crushed) 5 gmsOregano 5 gmsButter 50 gmsBayleaf 1 small leaf Salt a pinchPepper a pinchTomato Ketchup (concentrate) 200 gmsSugar 10 gms

Method:1. Keep all misc-en-place ready.2. Melt butter. Saut garlic, onion until light brown, add the ajwain, oregano, chilli powder.

Saut for a few seconds. Add the tomato puree.3. Add the bayleaf, salt, pepper, sugar, tomato concasse, tomato concentrate (ketchup)and reduce to the desired consistency.

PIZZA DOUGH

Flying Ferment:Warm Milk 250 mlWarm Water 250 mlYeast 30 gmsSugar 20 gmsFlour 1 kgSugar 30 gmsEggs 2 nosSalt 15 gmsOil 50 mlMethod:Make a flying ferment with warm milk, water, yeast and sugar.Mix the flour, sugar, eggs and salt.When the flying ferment becomes frothy, mix it with the flour mixture and make a nice softsmooth dough.

Add the oil mix and keep it for bulk fermentation. Tap it and keep for resting in the walk-in-cooler for 1-1/2 hrs.

Procedure for Pizza:After the bulk fermentation divide the dough, roll it out, give shape and keep it for fermenting.

When it rises brush fat, put the pizza mawa and the cheese. Bake at 280 C for 8-10 minutes.

Cheese - 50% Mozzarella Cheese } mix together50% Codia Cheese } and use.