Lobster Bisque

3000 Lobster or langostine shells
5000 Water
1000 White Wine
3 Onions
1 Bulb of Garlic
2 Carrots
3 Stalks of Celery
3 Bulbs Fennel
500g Butter
350g Tomato Puree
6 Sprigs of Thyme
3 Bay Leafs
500 Brandy
1000 of double Cream
1 Lemon Juice

Roast the Lobster Shells off in the ovan with some oil and the tomato puree. Smash the shells untill small. Make a Lobster stock with the veg and herbs. pass the stock through muslin cloth. add the cream, brandy and lemon juice then reduce by half.

Texas BBQ Sauce

135g - Onions, finely
40g - Unsalted butter
20g - Garlic, finely minced
80g - Distilled vinegar
80g - Water
50g - Ketchup
40g - Ancho chili paste
6g - Worcestershire sauce
2g - Chili powder
2g - Mustard powder
0.5g - Cayenne pepper
13.5g - lemon juice
2g - Sugar
Salt to taste

Sweat the onions and garlic in the butter. Add all of the other ingredients apart from the lemon juice, sugar and salt. Simmer for 20 mins then season with lemon juice, sugar and salt then refrigerate

Mushroom Ketchup

350g - Onions
50g - Olive oil
32g - Garlic
7g - Ginger
1000g - Mushrooms
200g - Malt Vinegar
105g - Dark Ale
100g - Mushroom broth (rehydrated mushroom water)
40g - Yeast Extract
40g - Molasses
40g - Fish sauce
34g - dried Cep powder)
30g - Sea salt
15g - Honey
10g - Horseradish
7g - Mace blades
5g - Allspice berries
0.6g - Freeze-dried coffee powder
1.6g - Xanthan gum

Sweat the Onions and Olive Oil then add the Garlic and Ginger. Add everything apart from the Xanthan Gum. Cook everything out while stirring until the liquid has evaporated. Blend until Smooth and adjust seasoning. Add the Xanthan Gum and blend again. Pass through a fine chinois or fine sieve.

Hollandaise Foam - Siphon

Hollandaise Siphon

White Wine Reduction:
10Ltrs White Wine Vinegar
6 Shallots
1 Pkt Chervil
Reduce to 3ltrs

Hollandaise:
300g - Butter
120g - Water
170g - Pasteurized Yolk
30g - White Wine Reduction
30g - Lemon Juice
6g - Salt

Vacum pack into 300g bags. Cook at 75C for 30 Mins in a waterbath. Pour the mixture into a siphon gun and charge with 2 N20 canisters.

Use and discard - do not reheat

Aioli

Stage 1
100g - Peeled Garlic
Oil to cover in a small pot

Stage 2
150g - Extra Virgin Olive Oil
15g - Water
3g - Salt
2 - Yolks

Stage 1
Put the garlic in the oil in a small pot then heat untill the oil lightly bubbles. Then cook untill the garlic is lightly golden (About 30 mins). Smash the garlic in a pestle and mortar (or blend in a food processor)

Stage 2
add the water to the garlic along with the salt. Then mix in the yolks and slowly emulsify the oil into the mix.

Fish Fumet / Court Bullion

75g - OIl
500g - Leeks (Diced)
500g - Celery (Diced)
250g - Shallots (Diced)
250g - Fennel (Diced)
1000g - White Wine
20g - Thyme
10g - Garlic
10 - White Peppercorns
3 - Bay Leaf
1 - Lemon (Cut in Half)
5000 - Fresh Fish Bones

Sweat all the vegetables off in the oil. once soft and transparent add the white wine and reduce by 1/3. make a bouquet garni with the thyme, garlic,peppercorns and bayleaf wrapped in muslin. Add the bouquet garni and lemon - infuse for 10 mins then remove. Add the fish bones and gently simmer for 20 mins. Pass the liquid and this is the fumet complete

- For a court bullion remove the fish bones.

Brown Chicken Stock

5000 - Chicken Bones or Wings
8000 - Cold Water
2 - Onions
3 - Carrots
3 - Celery Stalks
2 - Calves Feet
250 - tomato Puree

Put the chicken bones in the ovan (200C) untill well roasted. Dice the vegetables then place in a stock pot with the claves feet. add the roasted bones and cover with the water. Gently simmer for 24 hours. Skim off any fat/oil/scum floating on top. Then pass through a fine chinnois. Reduce by half.

White Chicken Stock

5000 - Chicken Bones or Wings
8000 - Cold Water
2 - Onions
3 - Leek (white)
3 - Celery Stalks
2 Calves Feet

Dice the vegetables then place in a stock pot with some oil. add the bones and cover with the water. Gently simmer for 24 hours. Skim off any fat/oil/scum floating on top. Then pass through a fine chinnois.