1. Remove chine bone leaving ribs in.Remove tenderloin for other dishes.Place pork in greased roasting pan ; rub outside of each loin with salt,pepper, rosemary and sage.
2. Place in oven preheated to 350°F for 1 hour.
Step Two To PrepareRoast Loin Of Pork
Mirepoix Onions , coarsely chopped
Celery coarsely chopped
Carrots coarsely chopped
3. Turn loins , add ,mirepoix ; roast for 1½ hours.When meat is done ,remove from pan and place in clean storage pan.Cover with clean damp towel and hold in warm place.
Step Three To PrepareRoast Loin Of Pork
Chicken or beef stock hot
4. Pour about 10 oz. fat from roast pan into a sauce pan ; add flour to make roux.Cook for 10 minutes.,browning lightly.
5. Place pan in which meat was roasted on range and add stock .Scrape bottom of pan to loosen little brown particles known as fond.Simmer until mirepoix is tender.Strain and bring to boil again.Carefully skim off fat.
6. Add strained stock to cooked roux, stirring until thick and smooth.Strain again through fine china cap and adjust seasoning cap and adjust seasoning.Hold for service.
7. Slice meat between ribs and serve with 2 oz ladle of gravy poured around meat
Roasting is still one of the most ways of serving chicken. For nowadays there is an excellent choice of both fresh or frozen birds.The birds are young and tender and therefore suitable for most methods of cooking through best chicken recipes.
Pot Roast Of Chicken
Recipe Of Pot Roast Of Chicken
Weigh the roasting chicken to ascertain the cooking time .Heat 50 g/2 oz (¼ cup) butter or dripping in a large saucepan or deep casserole. Turn the chicken in this until golden in color. Remove from the pan or casserole. Put in at least 450 g/1 lb prepared mixed root vegetables in to the container.A little diced bacon can be added for flavor or a few diced frankfurter sausages with 2 tablespoons chopped herbs, such as parsley and rosemary.Half cover the vegetables with well seasoned water or a mixture of water and wine.Place the chicken on top of the vegetable mixture .Cover the pan or casserole very tightly.If the lid is a bad fit, place a piece of foil under this, for the small quantity of liquid evaporates rapidly with an ill fitting lid.
If cooking Chicken in sauce pan :
calculate the weight of the chicken and allow 25 minutes per 450 g/1 lb from the time the liquid in the saucepan begins to simmer gently.Check once or twice during cooking to make certain there is still sufficient liquid.To achieve the effect of roasting,the liquid should never more than half cover of the vegetables.
If cooking Chicken in the casserole in the oven:
Heat the bed of vegetables and liquid in the covered container in a moderate oven, 180°C/350°F Gas mark 4, for about 20 minutes.Place the chicken on top of the hot vegetables and allow 22 to 25 minutes per 450 g/1 lb.Lift the chicken from the saucepan or casserole and carve or joint. Serve with the well strained vegetables. Garnished with chopped herbs.The liquid from the saucepan or casserole makes an excellent gravy.
Although there are a lots of coffee products available near your home but if you are aware of the methods and techniques to produce delicious and tasty coffee which you yourself can prepare,then it is well enough that you can prepare beverage which you love to have within your budget and also you can give it any kind of taste that you love to. Not only this then in preparing beverages one of the key factor is to produce it in a way that it has all the tasty and healthy ingredients in it that a great coffee should consist of. One of the important thing in making the coffee yourself is that it is made fresh.When it is the matter of food item whether it is coffee or any other beverage drink is that you are not adding anything to preserve it and thats why when you prepare the coffee yourself it has become the The Best And Tasty Coffee.
Coffee is obtained from different sources contribute different roma and taste. Fifteen different kinds of coffee may be blended to make a top class coffee.The green beans of coffee has no taste and aroma and it is during the roasting time that the coffee gets its aroma, taste,color .
Roasts are classified according to their color that is (1 ) light,a cinnamon brown, (2) medium,a deep chestnut- and (3) dark.
An element known as caffeol formed during roasting,contributes flavor and aroma to coffee.Always use fresh coffee.As ground coffee ages it looses its flavor,aroma and strength which are important assets.
(2) Store coffee in a cool and dry place .Heat and moisture causes coffee to stale rapidly and .Coffee picks up outside odors very quickly.
(3) Use proper grind for equipment.To fine a grind for the equipment used is the chief cause of astringent and bitter coffee.Too coarse a grind produces weak unflavorful coffee.
(4 )Use cold fresh water.Hot water has the tendency to be flat and stale.This can make the coffee tastes the same.
(5) Spread coffee evenly.To obtain an even extraction from your ground coffee,the layer should be even in depth.(filter bed should be about an inch in depth)
(6) Remove grounds immediately. After the grounds have released their flavor,strength and aroma bearing properties ,all that remains are the astringent and bitter substances which will make the coffee strong and bitter if allowed to mix with it.
(7) Mix brew.When coffee is first made in coffee making pot the heaviest concentration is at the bottom.Drawing this heavy coffee off and pouring it back into the pot mixes it and gives it the uniform strength throughout.
(8) Hold coffee at 185°F to 190°F.Holding the brew in the pot at temperatures lower than 185°F to 190° F makes it to cool for drinking.Holding at high temperatures causes the brew to loose its flavor and becomes more astringent in taste.
(9) Serve it fresh in warm cups.The longer brewed coffee is held,the less desirable it becomes.It looses flavor and aroma as it becomes older.
How To brew Coffee In a Hamilton beach 42 cup urn or any other coffee making pot
(1) Accurate measurement is the most important step in brewing a good coffee.
(2) Spread fresh coffee evenly on filter.An even coffee bed is important to even extraction.
(3) Use fresh boiling water.Start with cold water to insure freshness.
(4) Pour water in slow circular motion.Make sure you wet all grounds evenly (total exposure time should be 4 to 6 minutes when using a coffee making pot.)
(5) Remove grounds immediately after all the later has dipped through.
(6) Mix brew.Draw off heavy coffee from bottom of batch and pour back into brew for uniform mixing.Pots equipped with an agitator donor require this procedure.
(7) Hold coffee at 185°F to 190°F.Never boil.
(8) Serve fresh coffee make fresh coffee every hour.
(9)Good coffee must have flavor taste and aroma.
Serving Per Pound of Best Coffee
It is difficult to state how many serving per pound you will set out of any specific pound of coffee because number of serving vary as cup sizes vary.However,brewing according to my recommendations is (2 and a half gallons of water to 1 pound of coffee) the average serving will be:
52 4 1/2 -oz serving (average serving in a 6-oz cup)
47 5-oz serving (average serving in a 6 and a half-oz cup)
43 5 1/2-oz serving (average serving in a 7-oz cup)
39 6-oz. serving (average serving in an 8-oz cup)
Coffee grinds are directly related to exposure time of coffee and water,the following recommendations are for an evenly distributed water at or about 200° F.
Fine or vacuum (2 to 4 minutes )
Drip (4 to 6 minutes)
Regular (6 to 8 minutes)
Good cream coffee suggest good quality cream.The butter fat content of the cream bears direct relation to cost so that one standard cannot fulfill the requirement of all food operations.Light coffee cream may not be less than 18 percent .Butterfat,according to federal standards but good cream may run up to 20 to 22 percent.Extra light cream is used in many operations that are restricted by the budget .Extra light cream mixture contains approximately 12 percent butter fat.Excellent cream substitutes are also on the market.
Fricassee of veal is a delicious veal dish which comprise of veal cuts,pearl onions,crushed peppercorns,mushroom caps,butter and flour etc.
Step One To Prepare Fricassee Of Veal
YIELD : 50 portion EACH PORTION : about 3 oz , meat , 8 oz sauce
Forequarter veal trimmed,cut (1 inches cubes)
Sachet bags: Parsley stems
Bring 2 gallons of water to boil in 6 gallon heavy duty pot. Add meat to boiling water and stir with wooden paddle to separate meat.When water returns to boil , drain off water and again cover meat with cold water and bring to a boil.
Add sachet bag and simmer 1½ hours.Skim all scum from the top of stock as soon as it starts to form .Skim until stock is clear.
Step Two To Prepare Fricassee Of Veal
Pearl onions , medium to small
3. Place onions in sauce pan , cover with cold water and cook slowly until nearly tender.
Step Three To Prepare Fricassee Of Veal
Mushroom caps , small washed Butter Lemon Dry white vine (optional)
4 oz juice of 1 8 oz
4. Saute mushroom caps in butter with lemon juice and wine until tender.
Step Four To Prepare Fricassee Of Veal
1 lb 1 lb
5 . In a heavy pot make roux with butter and flour.Cook for 5 minutes .Do not brown.
Step Five To Prepare Fricassee Of Veal
Veal stock salt
from cooking veal to taste
6 . Remove sachet bag when meat is cooked and drain off stock.Add veal stock obtained from cooking veal for this recipe with liquor from onions and mushrooms to roux, stirring until thickened and smooth .Season with salt and and adjust consistency. 7 . Add meat , drained mushrooms and Onions , stirring gently to combine.Hold for service.Serve 8 oz ladle sauce containing 3 oz . cooked , meat per portion.
It is important to know about the best breakfast cooking techniques because breakfast is important nutritionally because it is the first blood eaten for a period of nearly 12 hours.The body requires a balanced breakfast to function at top efficiency,particularly in starting a new day.Most peoples are selective about breakfast than other meals especially where egg dishes are involved.
Cooking Methods For Eggs
Eggs constitutes one of the most important components in the daily meal.Eggs are a complete protein food,containing the essential amino acids.The yolk is high in fat and iron.Eggs are also important for their vitamin content.Ease of digestion depends greatly on cooking methods.Eggs,in addition to the breakfast item,are frequently used at luncheon and dinner as a main course.Eggs are also an excellent food cost item.
Eggs may be used in a variety of ways:
(1) eggs as Clarifying agent Example preparing consomme
(2) Binding Agent Example meatloaf preparing
(3) Emulsifying agent Example Preparing Mayonnaise
(4) Thickening Agent Example preparing custard liaison
(5) Adhesive agent Example Preparing breading
(6) Glazing Agent Egg wash on baked products
(7) Table Service Breakfast Cooking
The quality of egg depends upon the flavor and appearance.Eggs are graded according to appearance and size.there are four us grades of quality :AA,A,B and C.AA are the finest quality .Grade A eggs are suitable for all table use.Grade B eggs are primarily for baking .Grade C are strictly for baking.
Cooking eggs changes their flavor and consistency and makes them more palatable.Raw egg white is difficult to digest.Cooking aids digestion when proper procedures are followed.
The popular methods of cooking eggs are :coddled,fried,scrambled,country style,omelettes,boiled and poached.Eggs are also shirred and french fried for garnishing.
Acid toughens albumen.Slightly acidifying the water used for poaching helps to set the white firmly around the yolk.Eggs with thick white do not present a problem.If eggs with thin whites are used,,water may be acidified by adding 1 tablespoon distilled vinegar to 1 quart of water.In dilute quantities the acid will not affect the flavor of the eggs.
Fill a reasonably shallow pan with enough salted water (or acidifying water) so that the eggs will be entirely covered.Bring to a boil and keep at simmering point.Break egg into saucer or a vegetable dish and slide gently into water.Cook as desired with skimmer and drain well before placing on hot buttered toast.For quantity cooking,poach eggs in acidified salted water just until the white is set and the egg is firm enough to remove from the water.Place immediately in cold water to prevent further cooking.Reheat in salted hot waters as needed.
Boiling is a misnomer as eggs should never be boiled vigorously,but simmered.Simmering is recommended for higher nutritive value,better colour and better texture.Prolonged cooking ,at high temperatures and improper cooling often result in the formation of a green film around the outside of the yolk.this is caused by the combination of the eggs.:the sulphur of the white and the iron of the yolk.The green ring may be eliminated by plunging the eggs in the cold water immediately after proper cooking this releases the pressure on the outside of the egg whites and allows the gases causing discoloration to escape.
Cooking time and temperatures will vary with the size of the eggs ,the volume or number of eggs in relation to water and the temperature of the eggs ,simmering temperatures are usually between 185 degrees F Temperature may be checked with a thermometer.
Guide To Simmering Eggs
Method 1-Place eggs in boiling water.Return to simmer and cook to desired doneness.
Soft cooked eggs require to 3 to 5 minutes,medium cooked ,7 to 8 minutes,hard cooked ,about 12-15 minutes.
Method 2-Place eggs in cold water.Bring to boil,reduce heat to simmer and cook to desired doneness. Soft cooked eggs require about 1 minute ;medium cooked 3 to 5 minutes:hard cooked 8 to 10 minutes.
If eggs are too cold they may crack when placed in boiling water ,therefore use eggs at room temperature or temper them by placing them in warm water just prior to cooking.Another method to hard cook eggs is to place eggs in cold water,bring to a boil and remove from heat.Let stand covers 25 to 30 minutes.
Common faults in preparing fried eggs:
(1) Cooking at too high temperatures so that egg egg burns and is tough.
(2) Cooking at too low a temperature so that the egg white spreads
(3) Cooking with too much fat so that egg is greasy
(4) Cooking with too little fat so that the product sticks
Highest Quality eggs should be used for frying.Eggs may be fried in butter,margarine,shortening or bland oil.
Bland-flavored agents should be used unless guests request bacon fat or other products with characteristic flavor.The fat should be hot enough to set the eggs in a few minutes but not hot enough to brown the whites.If desired the eggs may be basted by dripping a little hot fat over it or placing a cover over it until cooked.clarified butter,from which the milk solids are removed ,is often used for egg cookery’s it does not burn as quickly as regular butter.Break eggs one at a time in to small dish and slip them into hot greased pan or on to a greased griddle.Cook as requested by the guest.Over light eggs are turned over and cooked briefly on the other side.Sunny side up eggs are not turned.Use slotted spatula to remove eggs from skillet or griddle.This will allow excess grease to drain off eggs.
Deep Fat Fried Eggs
Break eggs into a small dish .Slide egg into sufficiently heated fat to cover.Carefully stirring the eggs in a whirl before the egg is dropped will aid in effecting the ball shape usually associated with this method of breakfast cookery.Gathering the egg white over the yolk with two wooden spatulas aids in forming the desired shape.Used primarily as a garnish.
Break eggs in a bowl.Beat slightly with fork or wire whip.add small amount of cold water,cream or milk if desired(about 1 tablespoon to two eggs )If excess liquid is used the eggs may weep after servin. Place the eggs in heated buttered pan so eggs begin to coagulate when it hits the pan.Stir gently with a wooden spoon or palette knife until desired consistency.Remove to service plate.Eggs continue to cook after removal from the heat.They should be slightly under the desired finished consistency when taken from the range.Soft fluffy scrambled eggs requires very little cooking.Overcooked eggs become dry and hard.Cook scrambled eggs soft unless requested otherwise.
If using large quantities of eggs for scrambling,eggs maybe broke out of the shell the night before or previous to serving and put through a china cap to remove all shell particles and to break the eggs down.Eggs may be beaten further with a wire whip. and measures for individual portions at cooking time.
When preparing large quantities of scrambled eggs,the beaten eggs can be cooked either in a large skillet,on a griddle or,preferably in a large saucepan over a bain marie or double boiler.the eggs should be stirred constantly to insure uniform cooking and to avoid formation of large masses.They should be cooked just until they have reached a creamy consistency and should be transferred immediately into another container that is warm but not hot.
Omelettes should be made to order and served immediately.They quickly lose their light fluffiness and long holding makes tough and rubbery.
There are three basic methods to prepare omelettes
(1) Folded three ways omelette:
Omelette should have pointed ends.Break eggs into mixing bowl.Whip lightly adding small amount of liquid if desired.Place in a well greased hot frying pan.Pull eggs slightly away from side of the pan with palette knife as it coagulates,tilting pan and letting the remaining liquid portion run to the sides.When still wet on the top but firmly set,fold nearest side 2/3 over away from you.Fold far side back towards you ,covering first fold and closing ends to a point to prevent any remaining liquid from flowing out.Tilt pan away from you and and at an angle slide omelette to far side and part way up the side of the pan.When lightly browned invert on serving plate so that browned side will be up.Minimum of grease will be used so that all will be absorbed when cooking off the omelette is completed.
(2) Pancake style, folded in half:place egg mixture in well greased hot frying pan.Follow above procedure until eggs are well set but still slightly moist on the top.Fold in half only and brown lightly.Invert on warm plate or platter and serve.
(3) Rolled :Place egg mixture in well greased hot frying pan.Egg set but not as firmly as in other procedures.Start rolling eggs away from you,starting at nearest side,using palette knife and quick backward snap of frying pan.
Cereals are seeds of various grasses.The principal grains are rice wheat, barley, oats, rye and corn.They are starch products which provide a valuable source of energy carbohydrates.Almost all are low in fat and they vary in their protein content.Cereals that require cooking are of two kinds;quick cooking and regular cooking.Quick cooking cereals are pre cooked and do not require as long a cooking period as do regular cereals.Containers are clearly marked with small quantity cooking instructions.Many cereals are enriched or fortified to restore some of the nutritional value lost in milling and processing.
Flakes Or Whole Grain Cereals
Rolled Oats or other flakes or coarse cereals are sprinkled gradually into the required amount of boiling salted water.Stirring may be necessary if the water stops boiling.Cereal maybe cooked over low direct heat or in a double boiler.Overcooking or unnecessary stirring may result in gummy product or loss of identity.Always follow manufacturers directions.Water may be salted in ratio of 1 tablespoon to a gallon.
Bacon And Ham
Bacon and Ham are smoked pork products with keeping qualities in the raw state.Scotch ham is usually rolled ,raw and pre cooked.Raw scotch ham has an extremely high water content and is often messy and difficult to handle.Precooked scotch ham is preferred.Scotch ham has a flavor of its own and is sometimes of a salty nature.
Regular ham is marketed with the bone in,boned and rolled or canned (Pullman or pear shape).With the bone in and boned and rolled hams have a superior flavor,but can hams are often used for convenience. Pullman and pear shape are refer to the shape or conformation of the ham in the can.Pullman is oblong and provides a square slice that is helpful in maintaining conformity and portion control.Canned hams are usually extensive in sandwiches.
Bacon may be purchased as a slab bacon,which is marketed in large pieces of slabs ,to be sliced in the kitchen ,or as a hotel pack which averages 20 to 22 slices of bacon to a pound. Most operation prefer the hotel pack.
Canadian bacon is cured,smoked strips of boned and rolled pork loin.It is usually extremely lean.Its flavor is similar to ham,but more delicate.It is considered expensive.
Bacon may be blanched by separating the slices and placing them on a baking sheet in 350 degrees F oven.When partially cooked ,dripping should be poured off (extremely caution is requires in pouring the grease off to avoid the serious burns).Bacon can then be turned over and cooked until about half done.It is then removed from the oven and all surplus fat is drained off,transferred to a smaller pan and held for service.Cooking is completed .For additional draining of grease,the bacon strips should be placed on absorbent towelling or on slices of bread.
Suggested method of holding Bacon: Place a heavy strip of cardboard or a wooden stick across a pie plate or small pan.Lay the bacon across the cardboard or stick,uniformly,so that the centers of the bacon strips are higher than both ends.This helps to further drain the bacon and prevents it from being immersed in grease and matting or sticking together.Do not pile for more than a few layers high.(There are other methods of blanching bacon that are easier and less time consuming,but these will not produce as satisfactory a product)
Separating the slices and cooking at a moderate temperature reduces shrinking and curling and improves appearance but is important in food cost too.
Pancakes pancakes are familiar breakfast items that are often served as light snacks and luncheon items.Quality products must be cooked to order and served piping hot.Betters are mixed prior to the services hours and in some cases the night previous.When mixing ahead,loss of rising power must be considered .Batters must be refrigerated.
When possible from a cost standpoint,pure maple syrup is generally preferred.However,many operations may use inexpensive syrups or make their own with simple sugar syrup and maple flavoring. Any type of syrup is improved by heating and serving warm.French butter should always be served.
Caramel ice cream is a simple ice cream which is a combination of cream,nuts,sugar and it do nor require any special procedures and all the ingredients are easily available.The best thing is that it is prepared in a pan which is available in every home.
Nut ice cream involves cereals in it after making the ice cream it is then left in the freezer so that the crumbles in the ice cream softens in the freezer. Gracies ice cream near Boston is one of the producer of this flavor often coat these nuts in to the sugar so that they prevented by the sugar from getting soggy.
Caramel ice cream has a decent following in north east of us and many restaurants around England have nut ice cream in their menus.
No doubt ice cream and cereals have a great combination and is used in large varieties of ice desserts to make the taste of ice dessert awesome and people of all ages like this combination
There is a less popular cereal which has its history with ice cream that is grape nuts and its reach is from Canada to Caribbean .Grape nuts originated in the 19th century and the rise of its popularity is because it has given a decent flavor to the ice cream which proved to be a winning combination later.
Ingredients And Method To Prepare Nut Ice Cream
This is based on old fashioned custard ice .Put 75 g/3 oz (6 tbsp) caster sugar and 3 tablespoons water into a strong saucepan.Stir until the sugar has dissolved then allow to boil,without stirring, until a golden brown caramel.Cool in the pan. Add the 300 ml/ ½pint (1 ¼ cups) single light cream and stir until the caramel and cream are blended.Make the custard as the recipe with the caramel flavored cream and proceed as before,but add 50 g/2 oz ( ½ cup) coarsely chopped nuts to the mixture before freezing.Decorate with whole nuts.
Spicy Corn relish is one of those condiments which is spicy and have a very good flavor when used as a topping of some burgers patty especially meat burger like beef burger etc.It can also be served with meat dishes.
Basically people use eggs and other sauces as their burger patty toppings to make the taste of their burger good but try this condiment as your burger patty topping and you will have a tasty and spicy and tasty burger experience.
Spicy Corn Relish (very best among corn condiments)
Preparation time: 5 minutes
total cooking time: 25 minutes
Makes: 2 cups
1 cup white vinegar
1/4 cup caster sugar
2 teaspoon dry mustard
1 small onion finely chopped
425 grams can corn kernels
1/4 cup finely chopped red capsicum
1 teaspoon finely chopped red chili
1/2 teaspoon turmeric
1/2 teaspoon salt
2 teaspoons cornflour
1 tablespoon water
1. Place vinegar,sugar and mustard in medium pan.Bring to boil stirring until sugar dissolves.Reduce heat;simmer 5 minutes.Add onion , corn,capsicum,chili,turmeric and salt.
2. Mix cornflour with water; add to mixture ,stirring constantly.Cook 5 minutes to thicken.Spoon into warmed,sterilized jars seal while hot and store in a cool ,dark place
SERVE with cold meats or on jacket potatoes
Eggplant relish is among those condiments which are served with barbecued,grilled or roast meats such as lamb, beef or kangaroo.
Preparation time: 15 minutes plus standing time
Total cooking time: 15 minutes
Makes about: 1 ½ cups
300g baby egg plant,cut into 5 mm slices
salt 2 tablespoons
1 medium red onion,finely chopped
1-2 cloves garlic, crushed
1 tablespoon soft brown sugar
2 tablespoons balsamic vinegar
1 tablespoon olive oil extra
1/4 cup chopped fresh parsley
1 .Place the eggplant in a colander and sprinkle with salt.Set aside for 20 minutes.
2. Meanwhile heat 1 tablespoon of the oil in the medium frying pan.Cook the onion and garlic over medium heat,stirring frequently,for 8 minutes or until the onion is softened.Remove with the slotted spoon and place in a glass or a ceramic bowl.
3. Wash the eggplant,drain and pat dry with paper towels.Heat the remaining oil in a pan; add the eggplant and cook,stirring over medium high heat for 2 minutes.Reduce the heat and cook,stirring frequently for 5 minutes or until the eggplant is softened and cooked.Do not allow to burn.
4. Add the eggplant to the onion mixture and stir in the sugar, vinegar, extra oil and parsley.Cover with plastic wrap and set aside at room temperature for 30 minutes.Will keep for 4 days,covered and refrigerated,but is best served at room temperature
SERVE with barbecued,grilled or roast meats such as lamb, beef or kangaroo.Use as a bruschetta topping, with meat as a focaccia filling or as a side dish with cold meats.
Horseradish cream is among those condiments which are served with vegetables,crudites,salads,smoked fish or over savory foods such as fish cakes
Preparation time: 5 minutes
Total cooking time: nil
Makes 2/3 cups
1/3 cup bottled horseradish
1/4 cup sour cream
1 tablespoon snipped fresh chives
Salt and pepper
1 . Combine the horseradish and sour cream in a small bowl,beating until well mixed.
2. Season to taste with salt and pepper
SERVE with vegetables crudites,salads,smoked fish or over savory foods such as fish cakes
Minute steak is actually cube steak which is called minute steak in Australia,Ireland,Canada and in some parts of United States of America.It is usually top sirloin cut or top round cut of beef.
One advantage of this steak is that its cooking time is very less than other steaks as it is a very thin steak and it is due to this reason that its preparation time is also very less because there is no need to tenderize the steak by an electric tenderizer or manually as it is very thin.
The diagram will show you the parts of the cow from where the top round beef cut or top sirloin cut is taken
The diagram above shows the top sirloin beef cut and top round cut of the beef taken to prepare this steak .
Scale lb=pound oz=1 ounce
YIELD: 50 Portions EACH PORTION: 6 oz
Sirloin strips , boneless Well trimmed , small eye Salad oil
to lightly coat
1. Using extreme care cut 6 oz portions (full cut).Use sharp knife and portion scale.Eye must be small or steaks must be too thin.
2. Chill well before cooking.Thinly cut room temperature steaks may cook all the way through before acquiring any outside color. Thinly cut chilled steaks are more apt to color before cooking all the way through.Steaks are never cooked well done except by request.Keep rare if possible.
3. Place lightly oiled or buttered steaks in pan or on hot griddle.Brown on one side ,turn and brown on the other side.Thin steaks particularly should be cooked to order.Steaks may be sauteed or pan broiled Broiling is usually reserved for thicker steaks.
4 . Serve plain, with chopped parsley.au beurre or white maitre d’hotel butter.
Christmas pudding is a delicious pudding to make on special occasions like birthdays ,Christmas or for special guests etc.It is made by the combination of ingredients like apple,raisins,flour,breadcrumbs,cherries,apricots nutmeg etc.
Ingredients To Prepare Christmas Pudding
Cooking Time: 5-6 hours plus reheating each pudding serves 4-6 The most famous pudding of all is the traditional Christmas pudding rich and dark with fruits.A Christmas pudding is one of the recipes that is known and enjoyed in many parts of the world.
Metric/Imperial or American
Plain (all purpose ) flour
ground or grated nutmeg
ground all spice
dark moist brown sugar
glace (candied) cherries chopped
uncooked dried apricots,chopped
uncooked dried prunes,chopped
sultanas (golden raisins)
almonds,blanched and finely chopped
medium carrot, grated
medium cooking (baking),apple, grated
mixed crystallized (candied),peel, chopped
grated lemon rind
grated orange rind
black treacle (molasses)
beer or stout
brandy or sherry
50 g/2 oz or 1/2 cup in American
100 g/4 oz or 2 cups in American
1/2 teaspoon or 1/2 teaspoon in American 1/2 teaspoon or 1/2 teaspoon in Ameri can
1/2 teaspoon or 1/2 teaspoon in American 100 g/4 oz or 2/3 cup in American
100 g/4 oz or generous 3/4 cup in American 75 g/3 oz or 1/2 cup in American
75 g/3 oz or 1/2 1/2 cups in American
75 g/3 oz or 1/2 cups in American
175 g/6 oz or 1 cup in American
175 g/6 oz or 1 cup in American
350 g/12 oz or 2 cups in American
100 g/4 oz or 1 cup in American
1 or 1 in American
1 or 1 in American
100 g/4 oz or 2/3 cups in American
1 teaspoon or 1 teaspoon in American 1 teaspoon or 1 teaspoon in American
1 tbsp or 1 tbsp in American
1 tbsp or 1 tbsp in American
1 tbsp or 1 tbsp in American
150 ml/ ¼ pint or 2/3 cup in American
1 tbsp or 1 tbsp in American
2 or 2 in American
Method To PrepareThisChristmas Pudding
Mix all the ingredients together and allow to stand in the bowl overnight.Cover the bowl to keep the mixture moist.Standing for some hours improves the flavor of the pudding.Grease two 1.5 liter/2 ½ pint (6 ¼ cup) ovenproof basins (bowls) and spoon in the mixture.If you like a pudding that slices perfectly ,press the ingredients together very firmly.For a lighter crumbly pudding ,pack the ingredients less tightly.leave at least a 2.5 cm/1 inch space at the top of the basin because although a Christmas pudding does not rise like a light pudding,it swells in cooking.
Cover the pudding with well greased grease proof (waxed) paper and foil.Put a central pleat in both covers. So the pudding will not split the covering.
Steam each pudding over the boiling water for 5 to 6 hours and allow about 1 to 1 ½ hours in a pressure cooker.Follow the manufacturers instructions as to the settings to use.If you have no steamer stand the basin on an upturned saucer tin in a saucepan of water,so the water comes only half way up the basin .Keep the water boiling steadily and always top up the pan with boiling water. When the puddings are cooked remove the damp covers at once . When cold cover with fresh dry grease proof (waxed) paper and foil .Store in a cool dry place away from the stem from cooking in the kitchen.
On Christmas day steam the pudding for 2 hours.Serve with cream or custard sauce,or brandy butter or rum butter ( recipe is given below)
note: This pudding keeps for months or several years if stored carefully .It can be frozen but the flavor will not mature as well.
This Splendid flavored butter is a rival to brandy butter to serve with Christmas pudding; it is so much part of the Cumberland scene that it is made or bought to serve with bread , on plain cakes or in sponges, in pancakes etc.The butter keeps almost indefinitely if sealed down well, so a good quantity can be prepared at one time
No Cooking Serves 6
Metric/Imperial or American
Butter preferably unsalted
Demerara or moist light brown sugar
100 g/4 oz or ½ cup in American
175 g/6 oz or 1 cup in American
pinch or pinch in American
pinch or pinch in American
2 tbsp or to taste or 3 tbsp or to taste in American
Method To PrepareRum Butter
Cream the butter until very soft and light.Gradually beat in the sugar.The choice of sugar makes a great deal of difference to both flavor and texture- for Demerara gives a somewhat gritty taste, whereas a light moist brown sugar produces a much smoother texture.Do not choose the dark brown moist sugar for this is too strong in flavor. The amount of sugar depends upon whether a softer and less sweet butter is required.Add the spices and gradually beat in the rum; do this slowly so there is no fear for the mixture curdling.Put into attractive pots and cover well
Appetiser is a very tasty and light food also known as starter meal given before the main course or lunch and dinner.Appetisers are given to enhance the hunger and prepare the guest for the next meal.Appetisers taste are coordinated with the taste of the main meals.
White Bait Appetiser
Recipe Of White Bait Appetiser
Cooking time:10 minutes Serves 4
These tiny fish are the fry of herrings and sprats.When the fresh fish is not available ,white bait can be obtained in a frozen state.
(1) White bait 450-550 g/1-1¼ lb or 1-1¼ lb in American
(2) Plain all purpose flour 50 g/2 oz or 1/2 cup in American
(3) Salt and pepper to taste or to taste in American
(4)Cayenne pepper pinch or pinch in American
deep oil or fat
(6) To garnish:
Lemons quartered 1-2 or 1-2 in American
Make certain that fresh white bait is kept in a cold place until ready to cook, for it deteriorates badly.Wash in ice cold water and pat dry very gently.Do not remove the heads.If using frozen white bait, defrost sufficiently to separate the small fish.Put the flour with the very good pinch of salt,pepper and cayenne pepper into a large grease proof (waxed) paper bag.Drop some of the white bait into the bag and shake gently until thinly and evenly coated with flour.Continue like this until all the small fish are coated;Separate them before frying if they stick together. Heat the oil or fat to 185°C/370°F when a cube of bread turns golden brown within 1 minute. Put some of the fish into frying basket ,lower into the hot oil or fat.Fry 2 to 3 minutes then lift out.Continue frying in batches.Place on a heated dish, covered with absorbent paper (kitchen towels) and keep hot in the oven .Serve white very hot with the quarters of lemon,cayenne pepper and brown bread and butter.
Smoked Salmon Pate Appetiser
The pate is an economical way of using expensive smoked salmon ; often fish mongers will sell trimmings as well as slices of the smoked fish.
Recipe Of Smoked Salmon Pate Appetiser
No Cooking Serves 4-6
corn or olive oil
double (heavy ) cream
225 g/8 oz
50 g/2 oz
Cut the smoked salmon into very small pieces or put through a mincer (grinder).Cream the butter in a bowl,add the salmon and the remaining ingredients except the cream.If using a liquidizer (blender) or food processor, simply dice the fish ,melt the butter, then liquidize or process until a smooth pate.Add the cream , beat until the mixture thickens.Place into a container to set. Garnish with lemon and parsley.Serve with thin brown bread and butter or hot toast and butter.This pate can be frozen for up-to 1 month.
Prawn And Apple Cocktail Appetiser
Recipe Of Prawn And Apple Cocktail Appetiser
No cooking Serves 4
For the dressing :
(1)Yogurt 2 tbsp or 3 tbsp in American
(2) Mayonnaise 2 tbsp in 3 tbsp in American
(3) Tomato puree (paste) 1 tbsp or 1 tbsp in American
(4)Lemon juice 1/2 or 1/2 tbsp in American
(5) Dry sherry 1 tbsp or 1 tbsp
(6) Worcestershire sauce 1 teaspoon or 1 teaspoon in American
(7) For the cocktails :
Peeled prawns (shelled shrimps) 175 g/6 oz or 1 cup
(8) Dessert apples peeled and diced 2-3 or 2-3 in American
(9) Celery stalks,finely chopped 2 or 2 in American
(10) Lettuce heart,finely shredded 6 tbsp or 7 tbsp
(11) To garnish:
Lemon slices 4 or 4 in American
Blend the ingredients for the dressing.Mix most of the prawns (shrimp), all the apples and celery with the dressing.Divide the lettuce between cocktail glasses.Spoon the prawn mixture on the lettuce.Top with the remaining prawns.Garnish with the lemon slices.Serve with brown bread and butter.