Iains Mums Cookies

This recipe is my creation of what i remember my mum baking for me as a child. as far as memory serves its an excellent rendition of a simple buscuit that i hold so dear. My mum sadly passed away in 2009 from lung cancer. So I make these cookies in memory of the greatest woman who ever lived. I make these with raspberry jam she used to make them with strawberry jam and lemon curd.

800g - Butter
800g - Sugar
1280g - Flour
4 - Eggs
2 tsp - Baking Powder
2 tsp - Salt
*for filling* Raspberry Jam

beat the butter in a mixing bowl with a paddle until light and creamy. add the eggs one at a time then slowly add the flour, salt and baking powder.

Roll the mix into logs and chill. once chilled slice the logs into dics about 1.5 cm thick. lay on a baking sheet and alow to come to room temp. once soft make a small indentation in the middle of each disc then pipe or spoon some jam into this hollow.

Bake at 170c untill golden (approx 20-30 mins)

Ice Cream BasePacojet*

This is the ice cream base we use for just about all of our ice creams with few exceptions. Its simple and effective.

500g - Milk
45g - Egg Yolk
130g - Sugar
150g - Double Cream

Boil the milk. Cream the egg yolk and sugar together. Pour a a few cups of hot milk over the yolk and sugar mixture while whisking to temper. pour that back into the milk while whisking. add the cream cook out until you get a nice nappe consistency or the same as a light anglaise (custard). Pour into the paco beaker then freeze and churn, then freeze and churn again before serving.

Fennel SorbetPacoJet*

Possibly the most refreshing thing you will ever put in your mouth!

2500g - Fresh Fennel
2000g - Water
1300g - Sugar

Juice the fennel and mix with the other ingredients freeze in the beaker and churn refreeze then churn again before serving.


Basic Sponge

This is the most simple and basic sponge.

1000g - Butter
1000g - Sugar
1000g - Self Raising Flour
2 Tsp - Baking Powder
Pinch of Salt
8 - Eggs

Heavily cream the butter and sugar together either with a whisk or paddle in a kitchen aid (this step is essential). Add the eggs one at a time and beat well after each egg. At this stage you can add vanilla or any other desired flavours or colours. With the mixer on low slowly add the flour until it is just mixed. DO NOT OVER MIX! bake at 170C for around 1 hour or until a toothpick comes out clean.

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