Black Apple Glaze

This glaze can be done with black apples, pears or garlic.

We use it to brush on cabbage leafs, dress aged grouse, glaze resting steak, or apple courses

300g - Black Apples
150g - Water
50g - Fermented Apple Vinegar
2g - Salt
Ultratex to thicken.

Process the black apples, water, vinegar and salt in the thermomix. then slowly add unltratex untill desired consistency is achieved waiting for homogenisation between adding more.

Scallop Glaze

This glaze can be done with any mollusc, crustacean or bivalve. I try to save up the small white mussel thats attached to the scallop.

200g - Shallots
400g - Scallop roe
200g - Fermented Apple Vinegar
1500g - Water

Sweat the shallots off in some oil then add the water, vinegar and scallop roe, lightly simmer for 3 hours then pass the liquid. discard the roe. reduce to a glaze consistancy


Mayo Espuma

250g - Rape Seed Oil
250g - Vegetable Oil
1 - Egg Yolk
1 - Egg Whole
1 tsp - Dijon Mustard
2 tsp - White Wine Vinegar
Pinch of Salt
30g - Caper Pickle


Add all of the ingredients into an ISI whipper gun and charge twice with Co2. Keep Chilled. Shake well before use.


Gremolata

This sauce is the shit! I dress green beans in it and crumble some feta cheese over… ahhhhh! its so good!
Italy really have it down when it comes to amazing herb based sauces!


1 Bunch - Parsley (chopped finely)
1/2 - Lemon Juice
3 Cloves - Garlic (chopped finely)
2 - Anchovies (white in vinegar(Bocarones) )
200g - Olive Oil

Mix everything together. Infuse for 20 mins before serving.

Basic Dashi

Dashi is a Japanese style soup or cooking liquid that has so many uses. you can swap out the aromats in this recipe to suit what you are doing. swapping out ingredients for dried mushrooms for example make a fantastic mushroom broth.

175g - Red Miso
175g - White Miso
150g - Ginger (Skin on chopped roughly)
2 - Lemon Grass
1 - Red Chilli (halved and seeds removed)
2 - cloves Garlic
4500g - Water
2 bunches - Corriander

Mix everything in a large pot except the coriander. bring to the boil then simmer for 20 mins. remove from the heat and add the coriander. Clingfilm the pot tightly and allow to infuse for 3 hours. Pass through a fine muslin leaving the sediment from the miso behind or your dashi will be cloudy,


Cafe De Paris Sauce

Another insane classic french sauce. Classically served with steak but would go just as well with chicken or pork.

100g - Olive Oil
100g - Tomato Ketchup
4 - Anchovies (white in vinegar)
30g - Shallots (chopped finely)
50g - Chives (chopped finely)
10g - Tarragon (chopped finely)
1 clove - Garlic (chopped finely)
Lemon Juice to taste
1 tsp - Dijon Mustard
1 tsp - Thyme (chopped finely)
1 tsp - Worcestershire Sauce
1/4 tsp - Paprika
1/4 tsp - Madras Curry Powder
Salt to taste
Pepper to taste

Mix everything together apart from the oil. make sure the oil and the mix are fridge cold them slowly add the oil while mixing thoroughly to emulsify.

Yeasted Chicken Reduction

Simply The most insane and moreish "jus" style sauce you will ever have!!

1/2 tsp - Vegemite, make your own or just buy some
500g - chicken Jus (good chicken stock reduced to a light glaze consistancy)

set into a 1/9 gastronome pan

for service boil the yeasted chicken Jus and monte with butter

Basic Brine

We use this brine for everything!

Some times we toast off some spices and add them for certain things like Pigeon always get juniper berries.

4000g - Water
600g - Salt
400g - Sugar

Pork - 1 hour / Duck 40 mins / Venison 1 hour / Pigeon 30 mins / Grouse and Pheasant 30 mins / Chicken 30 mins/ Oily Fish 30 mins / White Fish 20 mins


Birch Stock

This is a versatile stock with many applications both savoury and sweet.

200g - Birch Wood
1000g - Birch Water

Place the wood into the water. bring the water to the boil then infuse for 12 hours minimum. Remove the wood by passing then reduce the stock by half.

Pesto

This recipe requires for it all to be made in a mortar and pestle! NO BLENDERS! NO KNIVES!

50g - Pine Nuts
60g - Basil
3 Cloves - Garlic
50g - Parmesan (Grated)
125g - Olive Oil
Salt to Taste

Begin by pounding the nuts and garlic into a course paste then season with salt and pound again. add the basil and pound until the leave have broken down. add the olive oil and parmesan and pound it one last time.

Bois Boudrin

this is one of the most delicious sauces I have ever had. perfect to accompany oily fish like salmon and mackerel or sardines.

It is very basic in its preparation but freshness of the herbs that are used is essential!

200g - Shallots (diced finely)
200g - Tomato Ketchup
60g - Sherry Vinegar
30g - Worcestershire Sauce
1 bunch - Chives (very fresh and chopped finely)
1 bunch - Chervil (very fresh and chopped finely)
1 bunch - Tarragon (very fresh and chopped finely)
1/2 bunch - Parsley (very fresh and chopped finely)
200g - Olive Oil
10g - Salt
2g - Pepper

Herb Oil

We use this technique a lot to make oil infusions that we use as a way to deliver a light sauce to compliment our dishes.

1 Part Herbs (any)
1 Part Oil

Place in the Thermomix at 60C for speed 6 for 6 mins. this is usually enough to infuse the flavour of the herb into the oil although we still place it into a tub and infuse overnight before passing. there are a few exceptions where this technique isnt bet best for like for herbs that oxidise with heat and loose their freshness like sorrel. 

Our most common infusions are:
Douglas fir needles
Wild Garlic
Leek (green tops only)
Parsley
Lemon Thyme
Lemon Verbena
Scurvy Grass

Apple Vinegar Ferment

This vinegar is one that we use as our basic seasonings like a french chef would use salt pepper and wine at NoBadFoodLab we use Sea Salt and Apple Vinegar Ferment.

this is a pretty basic recipe and we usually make it in large batches and store it because we use it alot.

For this recipe you can use apple peelings/cores if you have enough

40 - Granny Smith Apples
1000g - Vinegar starter
10,000g - Water
2,500g - Honey

Basically all you need to do is cut the apples in half dissolve the honey and vinegar starter in the water then add the apples. then leave to ferment and age for 2 months before use.
After 2 months remove the apples and store the vinegar until needed.