Cookeryskills's Recipes

GETTING READY 1. Trim off any excess fat from the chuck steak and kidneys cut into roughly 2cm dice and 1cm dice respectively, alternately get it done by a butcher. 2. Place the flour into a shallow dish and season well with salt and pepper. 3. Lightly grease... - 82.945

GETTING READY 1. Prepare the white breadcrumbs by running white bread slices in a blender coarsely. 2. Season the flour and place in separate dishes. 3. Break the egg, beat well and place in another dish. 4. Pre-heat the oven at 190°C/gas mark 5 for about... - 78.7326

GETTING READY 1. Blanch the beans in boiling salted water for 2 minutes, plunge them into ice cold water to stop further cooking, drain, dry on a clean cloth and place aside in a bowl. 2. Cut off any rind from the bacon, cut into medium dice and place in a... - 81.1095

GETTING READY 1. Take the egg out of the fridge 20 minutes before cooking and break into a teacup, removing an unwanted shell. MAKING 2. Into a heavy-bottomed, non-stick frying pan pour a little oil and heat until the oil is hot enough to sizzle when the egg... - 72.6212

GETTING READY 1. Using a sharp knife, trim off any sinew from around the pork fillet and cut into about 2cm lengths to get six evenly sized pieces. 2. Taking one piece at a time, lay the pork flat on your board and cover with cling film. 3. Then, using a... - 75.3411

MAKING 1. Using a small melon baller, ball the fleshy part of the avocado (as for balling a melon), place the small balls into a bowl and sprinkle over the lemon juice. 2. Knap a little marie rose sauce into the bottom of each glass. 3. Divide the lettuce... - 75.9162

MAKING 1. Using a small melon baller, ball the fleshy part of the avocado (as for balling a melon), place the small balls into a bowl and sprinkle over the lemon juice. 2. Remove any pips and trim the wedges from the lemons. 3. Knap a little marie rose sauce... - 84.6643

GETTING READY 1. Place the baby corns in a colander, wash well under cold running water and allow to drain. MAKING 2. Place a small amount of water in a saucepan on the hob and bring to the boil. 3. Add salt to taste and carefully add the baby... - 75.7448

MAKING 1. Into a small saucepan put the water, sugar and lemon juice. 2. Bring to a gentle boil and stir until the sugar has dissolved. 3. Add the honey and ginger, remove from the heat and allow to cool. 4. Add the port. SERVING 5. Pour the stock syrup... - 71.1164

GETTING READY 1. Cut the lemon into neat wedges, removing any pips. 2. Make the sushi dressing (half is for the rice and half is for garnish). 3. Cook the sushi rice (remember to use it while it is still warm). 4. Cut any garnish you may wish to use, e.g.... - 73.1531

GETTING READY 1. Pre-heat the oven to 190°C (Gas Mark 5). 2. Scrub the potatoes well and prick each one with a fork. MAKING 3. Place them on a baking tray and put them into the oven. 4. Bake for around 1 hour or until the potatoes are cooked (the potatoes... - 78.7907

MAKING 1. Trim away any discolored leaves and trim the base of the stalks of the broccoli, leaving nice shaped broccoli spears about 10cm in length. 2. Wash well under cold running water. 3. Keep the white sauce warm in a bain marie. 4. Pour enough water... - 75.6212

GETTING READY 1. Trim away any unwanted parts, e.g. head, tail fins and scales and wash the remaining bones well. 2. To make a bouquet garni in a square of muslin, place parsley stalks, peppercorns, bay leaf and garlic clove, gather up the muslin and tie into... - 72.398

GETTING READY 1. Lightly grease two 9cm ramekin dishes with a touch of butter and sprinkle a little of the granulated sugar in the dishes to coat the inside. 2. Peel, core and chop the apples into large dice and place them in a saucepan. 3. Add the lemon... - 79.0168

MAKING 1. Under a pre- heated grill, place the cashew nuts after laying onto a baking tray to roast, turning from time to time to get an even color. 2. Remove from the grill and place into a small clean bowl. 3. Place the duck breast onto your board skin... - 75.6404

GETTING READY 1) Rest the shortcut pastry for about 30 minutes in the refrigerator. 2) Lightly grease a bun tin with a touch of butter. 3) Break an egg into a small jug or cup and beat well. 4) Pre-heat the oven to 175°C (Gas Mark 3). MAKING 5) Lightly... - 80.7074

GETTING READY 1. Cut the parsnips into approx. 8cm lengths, then each piece on half lengthways and then in half once again. 2. Remove any tough core from the middle of the parsnips such that there are finger-shaped parsnips about 8cm in length. 3. Pre-heat... - 77.1385

GETTING READY 1. Pre-heat the oven to 200°C (Gas Mark 6). MAKING 2. Cut the tomato vine into a length holding about 4 tomatoes. 3. Blanch the tomatoes in boiling water for about 10 seconds and plunge into ice cold water. 4. Remove the tomato skins and dry... - 77.0271

GETTING READY 1. Cut away the top old leaves of the leek and peel away any discolored outside leaves. 2. Then, cut across the leek into 5mm circles, put into a colander, wash well under cold water and drain well. MAKING 3. Heat a little oil in a heavy-based... - 75.6404

GETTING READY 1. If you like, it is nice to try to shape the swede and turnip into small barrel shapes (‘turning’) about the same size as the carrots. 2. Tie together the sprigs of rosemary, thyme, bay leaves and parsley stalks to make a small bundle of... - 75.6116

GETTING READY 1. Lightly grease the flan cases with a touch of butter. 2. Pre-heat the oven to 180°C (Gas Mark 4). MAKING 3. Break the eggs into a clean jug, beat them well and stir in the double cream. 4. Season to taste, taking care with the salt as... - 77.2687

GETTING READY 1 Pre-heat the oven to 190°C (Gas Mark 5) and lightly butter an ovenproof dish approx 9”x6”x2”. MAKING 2 Mix 1 teaspoon of the oregano with the breadcrumbs. 3 Place into a bowl and add the remaining oregano and the white wine and mix... - 77.4027

MAKING 1. Sieve the flour and salt into a clean bowl. 2. Cut the butter and lard into small pieces and add to the flour. 3. Using your fingers, rub the fats into the flour until it forms the texture of breadcrumbs. 4. Break the egg into a small jug and beat... - 73.9545

GETTING READY 1. Wash, peel and rewash the parsnips and cut them into approx. 8cm lengths. 2. Cut each piece on half lengthways and then in half once again. 3. Remove any tough core from the middle of the parsnips such that there are finger-shaped parsnips... - 77.3214

GETTING READY 1. Using cake such as madeira or Victoria sponge, rub between your hands to form breadcrumb-like cake crumbs. MAKING 2. In a clean bowl, whisk together the butter and caster sugar until the mixture becomes light and fluffy and pale in color.... - 79.079

MAKING 1. Peel and finely dice the mango. 2. Chop the tomatoes in a small dice. 3. Peel, deseed and finely dice the cucumber. 4. Deseed the chilli and finely dice. 5. Place all the ingredients into a bowl and season with sea salt. 6. Add the sugar, vinegar,... - 75.6346

GETTING READY 1. Wash, peel thinly and rewash potatoes. MAKING 2. Into a saucepan cover the potatoes, with cold water, add salt and bring to the boil. 3. Turn down the heat and gently simmer for about 15–18 minutes or until the potatoes are just cooked... - 79.7591

GETTING READY 1. Pre-heat the oven to 200°C (Gas Mark 6). 2. Wash, peel and rewash the potatoes. 3. Trim the potatoes into neat, even barrel shapes. MAKING 4. In a saucepan cover the potatoes with water, season with a little salt and bring to the... - 77.0901

GETTING READY 1. Wash, peel and rewash the potatoes. MAKING 2. Place the potatoes in a saucepan, cover with cold water, add a little salt and bring to the boil. 3. Turn down the heat and simmer gently until the potatoes are just cooked. 4. Carefully drain... - 77.3549

MAKING 1. Prepare the Yorkshire pudding mix and let it stand for 1 hour. 2. Grill or fry the sausages to obtain a nice even color. 3. Pre-heat the oven to 200°C (Gas Mark 6). 4. Pour some oil into a shallow ovenproof dish, place it on a baking tray and put... - 75.7121

GETTING READY 1 Pre-heat the oven to 200°C (Gas Mark 6). 2 Pour a little vegetable oil into your baking tins and place in the oven to heat. MAKING 3 Mix the cold water into the batter mix. 4 When the oil is hot, remove the tins from the oven and... - 77.218

GETTING READY 1. Separate the eggs, saving the whites for another recipe. MAKING 2. Into a small saucepan place the saffron strands, add 2 tablespoons of water and bring to the boil. 3. Remove from the heat and leave to stand for a while to allow the flavor... - 75.6691

MAKING Preparing the eggs: 1. Hard boil the eggs, shell and cut into quarters lengthways. 2. Place in a dish cover and store in the fridge until required. Preparing the beans: 3. Top and tail the beans and blanch, refresh and dry them. 4. Place in a dish,... - 109.105

GETTING READY To prepare the penne : 1. Cook the penne to the ‘al dente’ stage, then drain, refresh under cold water, allow to dry and place it in a clean bowl. 2. Season with a little salt and milled pepper and add the olive oil and basil leaves (torn... - 75.3895

MAKING 1. Cook the pasta to the ‘al dente’ stage, drain and refresh and allow to dry. 2. Then put into a clean bowl, season lightly and add 1 tablespoon olive oil. 3. Tear the basil leaves with fingers into the bowl, mix together, cover with cling film... - 79.4767

MAKING 1. In a clean bowl mix together the tortiglioni, seasoning, half the olive oil, red chili and half of the chopped parsley. 2. Cover with cling film and put aside until required. 3. Lay the pork medallions on your board and, spread a little Dijon... - 79.6739

GETTING READY 1. Use a sharp knife to trim the edges or ask your fishmonger to do this for you. 2. Place the flour into a shallow dish and season to your personal taste with sea salt and freshly milled black pepper. 3. Break the eggs into a bowl, beat well... - 75.3895

GETTING READY 1. Ask your fishmonger to trim the skate wings and remove any skin and cut them into equal size pieces. 2. Place the flour into a shallow dish and season well with sea salt and freshly milled black pepper. 3. Grate the zest off the lemon into a... - 75.4476

MAKING 1. Mix eggs, flour and breadcrumbs also known as pane mix. 2. Using a small knife, remove the stalks from the mushrooms and wipe the mushrooms with a damp cloth. 3. Fill the cavity where the stalk was removed with garlic butter and place on a tray and... - 75.7361

GETTING READY 1. Wash, peel, rewash the potatoes and cut into strips approx 6cm–7cm long by 1cm wide and 1cm deep. 2. Wash the cut potatoes once again and dry on a clean cloth. MAKING 3. Heat a heavy-based deep pan half-filled with oil to about... - 77.2735

GETTING READY 1. Wash and dry the beef tomatoes and cut into medium slices. 2. Wash and spin dry the green salad. 3. Slice the gherkins and cut the bread baps in half horizontally. 4. Pre-heat the grill to hot. MAKING 5. Place the minced steak into a large... - 78.968

GETTING READY 1. Wash, peel and rewash the potatoes and cut them into an even size. MAKING 2. Place a saucepan of water on to boil, add a little salt and the potatoes. 3. Turn down the heat and simmer the potatoes until cooked. 4. Test them by pushing a... - 79.0673

MAKING 1. Pick a few mint leaves from the sprigs and put aside for garnish. 2. Bring a saucepan of water to the boil and add a little salt to taste. 3. Carefully add the potatoes and the sprigs of mint. 4. Turn down the heat and allow to simmer until cooked... - 81.6052

MAKING 1. Peel and crush the garlic and chop the parsley. 2. Scrub the skins are left on the potatoes really well, removing any dirt. 3. Carefully place the potatoes into a saucepan of boiling lightly salted water. 4. Turn down the heat and simmer until... - 81.1538

GETTING READY 1) Pre-heat the oven to 200°C (Gas Mark 6). 2) Cut the bacon into small pieces about 1cm in length and cut the onion into ½cm dice after peeling. 3) Wash, peel and rewash the potatoes and cut into approx 2cm dice. MAKING 4) Into a saucepan... - 75.3702

GETTING READY 1) Wash, dry and roughly chop the parsley. 2) Wash the bay leaf, thyme and parsley stalks and place into a large sauté pan. 3) Pre-heat the oven to 180°C (Gas Mark 4). MAKING Preparing the cod and collecting the milk: 4) Add the peppercorns,... - 78.6744

GETTING READY 1. Pre-heat the oven to 190°C (Gas Mark 5). 2. Choose a nice large potato, such as a baking estima. 3. Wash, peel and rewash the potatoes. 4. Trim one side to make a flat surface. 5. Place the flat surface of the potato onto your board.... - 75.4137

GETTING READY 1) Lightly grease the moulds with a touch of butter. 2) Pre-heat the oven to 160°C (Gas Mark 3). MAKING 3) Into a small clean saucepan place the granulated sugar along with cold water on the hob over a medium heat and bring to the boil.... - 78.7616

GETTING READY 1. Prepare the lamb (by yourself or butcher) by cutting off any excess fat and cut the remaining meat into large dice to get a nice tender cut. 2. Peel and cut the onion into large dice. 3. Wash and dry the red pepper, then cut into quarters,... - 77.1385

GETTING READY 1. Wash, peel and rewash the potatoes. 2. Place into a saucepan, cover with cold water, add a little salt and bring to the boil. 3. Turn down the heat and simmer gently until only just cooked. 4. Drain in a colander, refresh under cold water... - 77.1385

GETTING READY 1. Cut the poached chicken into fine strips, store in the fridge until required and shred the spring onions. MAKING 2. Cook and refresh the sweetcorn as per the instructions on the packet or tin. 3. Into a saucepan pour the chicken stock, bring... - 77.0465

MAKING 1. Prepare the potatoes as for mash, leaving out the butter. 2. While the potatoes are cooking, prepare the spring onions and cut into about 0.5cm lengths. 3. Into a small frying pan melt the butter, sauté the spring onions for a few minutes and... - 72.6143

MAKING 1. Cut away any discolored outside leaves from the cabbage, then cut it into quarters and remove the thick stork. 2. Carefully cut the remaining cabbage into a fine shred and place in a large bowl. 3. Peel and finely slice the onion and mix with the... - 77.1627

GETTING READY 1. Peel and finely dice the onions. 2. Wash, peel and rewash the carrot and cut into fine dice. 3. Wipe the mushrooms with a damp cloth and cut into fine dice. 4. Break the egg into a small bowl, beat and put aside for the egg... - 77.0562

GETTING READY 1. Pre-heat the oven to 160°-170°C (Gas Mark 3). 2. Thoroughly wash and scrub the potato. MAKING 3. Using a dinner fork, prick the potato several times and place on a baking tray. 4. Sprinkle the potato with a little sea salt and place in... - 90.8294

GETTING READY 1. Trim off any fat from the ham and cut into small dice. 2. Cut the red pepper into small dice. 3. Chop the parsley. 4. Prepare the mashed potatoes, leaving out the butter. MAKING 5. In a small frying pan melt the butter over a medium heat and... - 88.9981

GETTING READY 1. Keep the stock ready. 2. Peel and finely slice the onion. 3. Wash, peel and rewash the potatoes and cut into thin round slices. 4. Keep them in cold water until required. 5. Lightly grease an ovenproof dish with a little butter. 6. Pre-heat... - 89.1095

GETTING READY 1. Keep the vegetable stock ready. 2. Chop the broccoli into smaller pieces and wash well under cold running water. 3. Wash and peel the potatoes and chop into ½” dice. 4. Wash and chop the celery into ½” dice. 5. Peel, core and chop the... - 90.7229

GETTING READY 1. Make the large croutons. 2. Keep the vegetable stock ready. 3. Wash the cauliflower and cut into florets. 4. Wash and finely chop the white of the leek. 5. Wash a few coriander leaves and put aside for the garnish. 6. Weigh the... - 92.4912

GETTING READY 1. Wash the thyme sprigs and pat them dry on a cloth. 2. Make the shortcrust pastry and allow it to rest in the fridge for at least 30 minutes. 3. Lightly grease four 3½ inch (10cm) loose-bottomed individual tart cases. 4. Roll out the pastry... - 89.1143

GETTING READY 1. Mix the brandy with the sultanas in a small clean dish. Cover and allow it to stand for an hour or two. 2. Lightly butter an ovenproof dish. 3. Butter the slices of bread and cut off the crusts. 4. Neatly cut the bread into small triangle... - 90.8149

MAKING 1. Both the potato and cabbage should be cooked and allowed to go cold. 2. In a large clean bowl mix them together. 3. Check the seasoning, but remember they should already have been seasoned when cooked earlier. 4. Add the egg yolk and mix... - 90.8052

MAKING 1. Blanch tomatoes, skin, remove seeds and cut the flesh into small dice. 2. Place in a clean bowl. 3. Peel and finely dice the onion and add to the bowl 4. Chop the coriander and add to the bowl 5. Cut the avocado in half lengthways, remove the... - 90.7616

MAKING 1. To make a sushi dressing, place all the ingredients into a small saucepan and heat gently. 2. Stir until the sugar has dissolved and allow to cool. SERVING 3. Use with recipes as desired. - 81.5271

MAKING 1. Pour the sugar into a very clean and dry jar that has an airtight lid. 2. Add any used vanilla pods that have been washed and dried. 3. Replace the lid and leave the sugar to infuse with the vanilla flavor. 4. In a few days, you will hopefully... - 84.4331

MAKING 1. Sieve the icing sugar into a clean bowl. 2. Gradually add the water, beating with a wooden spoon until you have the consistency that you require. 3. Add the lemon juice. 4. Cover the water icing with cling film and allow to stand for about 30... - 87.6288

MAKING 1. Cook the potatoes and allow to cool. 2. Neatly cut the cooked potatoes into 1cm dice and place in a clean bowl. 3. Peel and finely dice the onion and mix with the potatoes. 4. Chop the chives into 1cm lengths, add to the potatoes and onion and... - 87.6648

GETTING READY 1. Put the lentils into a fine strainer and wash well under cold running water. 2. Peel and chop the carrot and chop into ½” dice. 3. Peel and chop the onion into ½” dice. 4. Wash and chop the white of the leek into ½” dice. 5. Cut 4... - 90.7374

GETTING READY 1. Keep the chicken stock ready. 2. Wash, peel and rewash the potatoes and swede. 3. Cut 50g of the swede into a fine julienne, blanch in boiling salted water and refresh to use as garnish. Chop the remaining swede and potatoes into large... - 90.6987

GETTING READY 1. Make the marinade in a clean bowl by mixing the lemon juice, olive oil and crushed garlic. 2. Cut the chicken breast into approx. 1cm strips, cutting across the breast. 3. Season with a little salt and pepper, and mix the chicken in the bowl... - 90.7858

GETTING READY 1. Keep the beef or vegetable stock ready. 2. Peel and finely slice the white onions. 3. Wash and dry the sprigs of thyme. MAKING 4. Pour the oil into a heavy based saute pan or saucepan and heat over a low heat. 5. Add the sliced onions and... - 89.0901

MAKING 1. Peel and core the apple and cut into slices. 2. Place into a saucepan and add the sugar and water. 3. Place onto the hob over a medium heat and allow to stew until the apple becomes soft. 4. Remove the apple sauce from the heat and, using a large... - 86.3342

MAKING 1. Finely dice the red and green pepper. 2. Finely shred the spring onion. 3. Cook and refresh the sweetcorn and dry thoroughly. 4. Place in a clean bowl, add the peppers and onion and mix well. 5. Season to taste. 6. Bind the sweetcorn salad... - 90.9573

MAKING 1. Peel and crush the garlic. 2. Pick and finely chop the tarragon leaves. 3. Put all the ingredients into a clean bowl and mix well. 4. Season the tarragon dressing to taste. 5. Cover and store the tarragon in the fridge until required. SERVING 6.... - 82.8294

GETTING READY 1. Blanch, refresh and peel the tomatoes. 2. Peel and finely slice the shallots. 3. Keep the vinaigrette dressing ready. MAKING 4. With a very sharp knife, carefully slice the peeled tomatoes. 5. Lay into a shallow dish, sprinkle over the... - 92.467

GETTING READY 1. Keep the vegetable stock ready. 2. Wash, peel and rewash all the vegetables. 3. Finely shred the savoy cabbage. 4. Cut the remaining vegetables into fine julienne. 5. Chop the parsley. 6. Wash the barley under running water and place into a... - 90.7713

GETTING READY 1. Wash and peel the carrot, swede and turnip and cut into 0.5cm dice. 2. Cook them in boiling salted water for about 10-12 minutes until just cooked. 3. Drain and refresh and dry well. 4. Wash and cut the beans and blanch them for about 4-5... - 92.467

MAKING 1. Cook the rice and allow to cool. 2. Put the cold cooked rice (dry and loose) into a bowl. 3. Slice the bamboo shoots and water chestnuts and add them to the rice. 4. Finely shred the onion and add to the rice. 5. Finely dice the red chilli and add... - 90.8342

GETTING READY 1. Blanch the walnut halves in boiling water for about 10 seconds. 2. Refresh and dry. 3. Using a small knife, scrape away any loose brown skin. 4. Cut each half into four. 5. Wash and dry the celery. 6. Peel off any stringy bits and cut... - 90.7471

GETTING READY 1. Peel the onion. 2. Push the clove points into the onion which is now studded onion with cloves, in cookery terms called as a ‘clouté’. MAKING 3. Pour the milk into a saucepan and add the clouté. 4. Stand for 15 minutes to allow the... - 87.375

GETTING READY 1. Prepare the cous cous. 2. Pre-heat the grill. MAKING 3. Spread the almonds on a baking tray. 4. Place under the grill and toast until golden brown. 5. Chop the apricots into about 0.5cm dice. 6. Pick the coriander leaves from the... - 90.8003

GETTING READY 1. Wash and dry the salad leaves. 2. Place in a large clean bowl and mix together. If you can find any chard or baby beet leaves, the reddish leaves will help to show off the salad. 3. Make the balsamic dressing and store it in the fridge until... - 90.781

MAKING 1. Wash and dry the celery sticks. 2. Use a potato peeler to remove any stringy bits and cut into 0.5cm dice. 3. Remove any loose skin from the walnuts and chop them into around 0.5cm pieces. 4. Mix in a bowl with the celery. 5. Add a little chopped... - 87.7568

MAKING 1. Break the chocolate into small pieces into a very clean, heavy-based saucepan and add the cream and water. 2. Place on the hob on a low heat and allow it to slowly melt, stirring continuously until it all turns into a smooth chocolate... - 79.8895

GETTING READY 1. Make the vegetable stock. 2. Wash, peel and chop carrots into ½” dice. 3. Peel and chop the onion into ½” dice. 4. Cut the bacon into ½” dices. 5. Cut the croutons and fry in shallow oil. 6. Drain on kitchen paper and leave for... - 90.7277

GETTING READY 1. Break off the lettuce leaves and wash them in a bowl of slightly salted water. 2. Pick the spinach leaves from their stalks and add to the bowl of water. 3. Do the same with the mint leaves and parsley. 4. Wash well, making sure there is no... - 94.1337

MAKING 1. Peel the cucumber and cut into 1cm dice. 2. Chop the mint leaves finely and add to the cucumber. 3. Season the cucumber salad to taste and mix in the yoghurt. SERVING 4. Serve with garnish as desired. - 86.438

GETTING READY 1. Store the vinaigrette dressing in the fridge until required. 2. Prepare the pané. 3. Peel, then finely slice the red onion, place in a dish and cover. 4. Using a potato peeler, remove any stringy part of the celery. Wash and dry well and... - 90.718

MAKING 1. Place all the ingredients into a clean bowl and mix together well. 2. Cover the marie rose sauce with cling film and store in the fridge until required. 3. To make the marie rose sauce a little bit ‘posher’, mix in a tablespoon of... - 81.3992

GETTING READY 1. Make the chicken stock. 2. Wash and peel the parsnips and cut into 1/2 “ dice. 3. Peel the onion and cut into fine dice. 4. Pre-heat the grill, spread the almonds onto a baking tray and toast under the grill until a nice light golden brown... - 90.6696

MAKING 1. Spoon the yoghurt into a clean bowl. 2. Wash, dry and finely chop the mint leaves and add to the yoghurt. 3. Wash and dry the cucumber. 4. Using a grater, grate the cucumber into the bowl with the yoghurt and mint. 5. Mix well together, cover with... - 86.0756

GETTING READY 1. Make the Caesar dressing and store in the fridge until required. 2. Cut the crusts off the bread and cut the slices into approx. 1cm croûtons. 3. Grate the Parmesan cheese on a fine grate and spread the cheese out on a shallow tray. 4. Cut... - 90.8052

GETTING READY 1. Wipe the mushrooms with a damp, clean cloth and chop roughly. 2. Place into a clean bowl, cover with cling film and place into a fridge for later. 3. Peel and finely dice the shallot. 4. Keep the white sauce warm in a bain marie. 5. Weigh... - 89.124

GETTING READY 1. Keep the brown stock ready. 2. Peel and finely slice the onion. 3. Slice the baguette into long flutes (allow two per portion) and place on a baking tray. 4. Grate the cheese. 5. Wash the sprigs of thyme and allow to dry. 6. Weigh all... - 90.7471

GETTING READY 1. Peel and finely dice the onion. 2. Peel and finely chop the garlic. 3. Wash, peel and rewash the carrot and cut into finger shape. 4. Wash the celery and cut into finger shapes. 5. Cut off any fat from the bacon rashers. 6. Wash the... - 87.4767

GETTING READY To make the butter-cream frosting: 1. In a large bowl add soft butter and whisk together until soft and creamy. 2. Sift the icing sugar a little at a time whisking to incorporate. 3. Repeat until all the sugar is incorporated. To make the... - 92.4961

Creme anglais goes great with a wide range of desserts and is really easy to make. - 91.906

GETTING READY 1. Cut the chili into fine julienne. 2. Wash, dry and peel any discolored outer leaves of the spring onions and cut into about 2cm diagonal lengths. 3. Wash and dry the dill. Put a few nice pieces aside for garnish and finely chop the... - 89.1288

GETTING READY 1. Prepare the prawns – using a sharp knife, carefully cut out any black vein you may find running along the back of the prawn. Alternately you could get it done by your fishmonger. 2. Wash the prawns under cold running water and dry on a... - 89.1095

GETTING READY 1. Cut the chilli into fine julienne. 2. Cook the linguine to ‘al dente’ stage. 3. Drain and refresh and allow to dry. 4. Place into a bowl and add a touch of olive oil and the red chilli. 5. Season lightly and using your fingers, tear... - 89.0804