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August 20, 2019February 15, 2020

Irish Lamb Stew

Introduction To Irish Lamb Stew

Irish lamb stew is a traditional folk dish of Ireland although the ingredients in the recipe keep changing from time to time except the mutton.Irish people make the Irish lamb stew by lamb meat or mutton which is less tender in sheep meat and usually the animal from which the stew was made was more than a year old and a year old sheep fattier and its meat has a more strong flavor than the young sheep.These sheep were more abundant in those times.

Mutton was the dominant ingredients in the preparation of this dish so it was ensured that only the old sheep and those who were economically non viable sheep means the older sheep who were less viable in producing milk and wool are chosen to make the dish as sheep were one of the source of income for Irish people as they consume and use their milk and wool to cater their needs.

Step One To Prepare Irish Lamb Stew

Ingredients

Scale pt=16 ounce qt=32 ounce lb=pound or 16 ounce oz=ounce

ea=each serving tsp=teaspoon tbsp=table spoon

Yields: 50 portions : about 10 oz. with vegetables and sauce.

Water boiling 2 gallons

Lamb fores lean cut (½ inch squares) 17 lb

Method

Place meat in 2 gallons of rapidly boiling water.Stir with wooden paddle to separate.As water returns to boil remove scum that forms.Continue to remove scum until clear.Simmer meat for 1½ hours or util tender.

Step Two To Prepare Irish Lamb Stew

Ingredients

Pearl onions medium size 5 lb

Potatoes parisienne (small in size) 2 qt

White turnips parisienne (small in size) 1 qt

Carrots Parisienne (small in size) 1 qt

Method

2. Cook each vegetable separately in boiling water, drain.Add liquor from cooked carrots and onions to meat.

Step Three To Prepare Irish Lamb Stew

Ingredients

Butter melted 20 oz

Bread flour 20 oz

Salt to taste

Pepper to taste

Method

3. Place butter in heavy pot and add flour to make roux.Do not brown.When meat is cooked strain stock from meat into roux (mixture).Bring to boil.Adjust seasoning and add vegetables, mixing gently with wooden paddle.

4. Serve in bowl or large casserole or in a soup plate.

Note: This stew often made with diced vegetables and without roux and served in a bowl.It can also be thickened by making a puree of part of the potatoes and adding it to the stew.

August 18, 2019February 15, 2020

Roast Beef Hash

Introduction To Roast Beef Hash

Roast Beef hash is a culinary dish mainly served in breakfast normally with potatoes and spices that are mixed together.Roast beef hash became popular in Britain and France during and after second world war when the fresh meat became scarce as rationing limited the availability of fresh meat.

In 2011 it was reported that hash was making a comeback as more than just a dish of leftovers and a breakfast item and was served in high end restaurants as a sophisticated dish in restaurants of United States.

Hormel a meat packing company in United States claims that it introduced the roast beef hash to the U.S. in 1950 but hash foods were part of American cuisine since 18th century and it is attested by the names of many dishes which contains the hash word with their names and also there were many hash houses present in the U.S. before the year 1950

Recipe

Step One To Prepare Roast Beef Hash

Ingredients

Yield: 25 portions each portion: 8 oz

Onions diced fine 1 lb

Celery diced fine 8 oz

Salad oil 5 oz

Method

Saute onions and celery in hot oil in skillet until tender.Cool.

Step Two To Prepare This Dish

Ingredients

Potatoes cooked,cold (3/8 inches diced) 6½ lb

Roast beef cooked coarsely chopped 4½ lb

Salt to taste

Pepper to taste

Method

2. Combine onions and celery with potatoes and beef.Season to taste.

Step Three To Prepare This Dish

Ingredients

There are no ingredients in this step

Method

3. Pan fry 8 oz portion in hot frying pan with very little oil.Pan must be very hot when hash is added to prevent sticking.Form in shape of omelet by folding in thirds, edges to center.When heated through and golden brown,place on bake sheets to be reheated at service time.May be served with poached egg.

Note: Hash may be baked in pan in oven.For more economical service meat may be ground and ratio of potatoes increased.Other cooked meats may be substituted for roast beef and the hash named according to the ingredients.When serving plain or without poached eggs, hash may be sprinkled with fresh chopped parsley at serving time.

August 18, 2019April 5, 2020

Yorkshire Pudding

Introduction To Yorkshire Pudding

The Yorkshire pudding was invented by the cooks in the northern England.The cooks invented it when the wheat flour came into general use .The cooks decided to make optimum use of the fat drippings from the meat when the meat is being roasted.During the roasting the meat whether it is beef,mutton drip some liquid which contains fats and these cooks make use of this dripping to make the batter pudding by adding the eggs milk bread flour butter etc.The first recipe related to Yorkshire pudding named as “the dripping pudding” was published in 1737 in a book named as “the whole duty of a woman”

Originally the Yorkshire pudding was served as a first course of the meal before the main course of meal to dull the appetite of the guests because the cost on the making of this pudding was less as compared to other meat dishes so this pudding is given to the diners so that after eating this pudding their appetite become dull and they will not each so much of the expensive meat dishes.

Yield: 50 portions Each portion: about 3 by 4 inches

Step One To Prepare Yorkshire Pudding

Ingredients

Eggs whole 20

Milk 2 qt

Bread Flour 2 lb

Salt 1 oz

Butter melted 24 oz

Method

Break eggs in mixing bowl: beat well.Add milk : mix well.Add flour and salt ;beat until smooth.Beat in melted butter.

Step Two To Prepare Yorkshire Pudding

Ingredients

Drippings from the roast beef (fat only) 24 oz

Method

2. Place 12 oz drippings in each 2-15-by 18-inches baking pans.Place pans on the range and when smoking hot , divide batter evenly between pans.

3. Place pans in oven at 375°F on lower shelf or bottom of the oven .Do not open the door for 25 minutes.Total cooking time about 35 to 40 minutes.Remove from oven and drain excess fat by tipping pan to pour off excess.Cut in squares to serve,25 portions per pan.

August 18, 2019February 15, 2020

Beef Stew

Beef stews are being made since Ancient times and the oldest evidence of stew was found in Japan which is also the place of origin of fishing equipment.

Recipe

Step One To Prepare Beef Stew

Ingredients

Yield: 50 portions Each portion 8 oz, stew with 3 oz meat

Chuck or other boneless beef cut (1 inches in cubes) 17 lb

Salad oil 1 pt

Canned tomatoes (and juice) chopped 1 no 2½ can

Water 3 gallons

Salt to taste

Pepper to taste

Method

Brown meat in hot oil in sauce pot or in pan in oven.Stir occasionally with fork or with wooden paddle.When uniformly browned on all sides,add chopped tomatoes, water and seasoning.Simmer about 2 hours or until tender.Drain meat stock into large pot.

Step Two To Prepare Beef Stew

Ingredients

Turnips yellow (half inches cut in dice) 3 lb

Carrots (3/4 inches in dice) 5 lb

Celery (3/4 inches in diagonal pieces) 2 lb

Onions coarse cut 2 lb

Potatoes (3/4 inches in dice cut) 7 lb

Method

2. Add turnips,carrots,celery and coarse cut onions.Simmer until vegetables are nearly cooked;then add potatoes.

Step Three To Prepare Stew

Ingredients

Pearl onions medium size 50 pieces

Method

3. Cook separately

Step Four To Prepare Beef Stew

Ingredients

Tomatoes caned whole Italian style 50

Frozen green peas 2½ lb

Method

4. Heat tomatoes in large rectangular pan (steam table pan) size (12-by 12-by 2-in)

5. Cook peas

Step Five To Prepare Stew

Ingredients

There are no ingredients in this step

Method

6. When potatoes are cooked , adjust seasoning.

7. Serve generous 8 oz .ladle of stew in large soup bowl with about 3 oz cooked meat.Distribute vegetables as evenly as possible.Top each bowl of stew with 1 whole tomato, 1 pearl onion: Sprinkle a few cooked peas over serving.Stew may be accompanied by dumplings.

August 17, 2019February 15, 2020

Italian Meat Balls

Introduction To Meat Balls

The origin of meat balls and spaghetti originated from Italy when the poor immigrants from Italy migrated to the US from Italy from (1880-1920)

Step One To Prepare Italian Meat Balls

Ingredients

Yield: 50 portions Each portion : 2 meat balls with pasta and spaghetti sauce

Onions finely chopped 3 lb

Celery, fine chopped 1 lb

Garlic minced 2 tbsp

Salad oil 8 oz

Method

Saute onions celery and garlic in oil.

Step Two To Prepare This Dish

Ingredients

Bread fresh cubed 1 lb

Stock or milk 24 oz

Ground beef 12 oz

Eggs whole 8

Parmesan cheese grated 4 oz

Parsley finely chopped 3 oz

Oregano minced 1 tbsp

Salt to taste

Pepper to taste

Method

2. Combine bread and stock or milk in large mixing bowl; mix well.Add remaining ingredients,blend thoroughly.

3. Using no 12 ice cream scoop as measuring guide, scale 2½ oz meat balls.Scale entire mix up,then mold all balls into round shape.

Step Three To Prepare This Dish

Ingredients

Stock hot 1 qt

Method

4. Place meatballs in greased roast pan; bake 1/2 hours at 350°F.Remove meat balls into smaller pans add hot stock and cover.Keep hot for service.

5. Serve 2 meatballs on top of a portion of pasta and spaghetti sauce (recipe given below)

Spaghetti Sauce

Step One To Prepare Spaghetti Sauce

Ingredients

Salad oil 1 pt

Onions finely chopped 2 lb

Celery finely chopped 1/2 lb

Green peppers finely chopped 2 oz

Garlic minced 5 tbsp

Method

Saute onions celery and green peppers in salad oil for about 10 minutes stirring frequently.

2. Add garlic and cook for about 2 minutes.

Step Two To Make Spaghetti Sauce

Ingredients

Tomatoes crushed 2 no 10 cans

Tomato puree 1 no 10 can

Sweet basil leaves crushed 2 tsp.

Oregano leaves crushed 2 tsp

Bay leaves 2

Salt to taste

Method

3. Add tomatoes,puree and seasonings.

4. Simmer uncovered for 2 hours.

5. Remove from fire and puree sauce through fine food mill.

6. Season with salt ad hold for service.

Note: To make meat sauce for spaghetti use basic sauce above and add 2 lb of lightly sauteed ground beef drained.

August 17, 2019February 15, 2020

Beef Tenderloin Wellington

Introduction To Beef Tenderloin Wellington

Beef tenderloin wellington is a delicious beef tenderloin (fillet steak) which is covered with pie dough and believe me it will give you a finger licking good tasty dish.

Step One To Prepare Beef Tenderloin Wellington

Ingredients

Yield : 8 portions each portion : 1′ slice (¾ inch)

For the preparation of the dough:

Bread flour 24 oz

Salt 1/2 tsp

Butter 6 oz

Shortening 6 oz

Egg yolks 3

Olive oil 1/2 oz

Cold water 6 to 8 oz

Method

Sift flour.Fold remaining ingredients into flour for pie dough.Blend lightly.Cover dough with cloth; allow to stand 1 hr.

Step Two To Prepare Beef Tenderloin Wellington

Ingredients

Beef tenderloin (fillet steak), whole ,trimmed peeled 1(5 lb)

Liver pate (recipe given below) or foie grass 8 oz

Truffle peelings, finely chopped 2 oz

Method

2. Sear tenderloin well, leaving center practically raw.cool.Spread with liver pate or foie gras.sprinkle with chopped truffles.

Step Three To Prepare Beef Tenderloin Wellington

Ingredients

Egg wash to brush

Salad oil for pan.

Method

3. Roll out pate en croute dough 3/16 inch thick.Wrap dough around tenderloin keeping seam on bottom.Fold ends under.Decorate with cut-out made from dough trimmings.

4. Brush surface with egg wash.Place on oiled bake sheet.Bake at 350°F about 40 minutes or until dough is done. (if dough browns too quickly shield with foil).

5. Cut with slices about 3/4 inches thick: serve 1 slice per portion.Serve madeira sauce (recipe given below) separately in gravy boat or appropriate container.

Note if foie gras or liver pate has chopped truffles,truffles may be omitted as a separate ingredients.

Beef Liver Pate

Introduction To Beef Liver Pate

Beef liver pate is an appetizer and it gives a wonderful taste to beef tenderloin wellington dish and you can also use it as an appetizer by spreading it on a bread slice or bun after giving slice color in heated pan and adding some butter on the pan.

Preparation Time 10 minutes	Cooking time 10 minutes
Resting time 15 minutes	Total time 20 minutes

Ingredients

Servings :8 people
2 tablespoons pastured butter or ghee
750 grams beef liver with removed membrane.
1/2 large diced yellow onion
1½ tablespoons heavy cream or coconut cream
1 teaspoon garlic powder
1 tablespoon coconut aminos
1/2 teaspoon paprika
1/2 teaspoon white pepper
.75 teaspoon sea salt

Method

In a medium skillet, melt butter or ghee.
Add onion and saute until translucent. Add chopped liver and cook until completely done but not overcooked.
Place cooked onions and liver into a food processor. Add remaining ingredients and blend until smooth and even throughout.
Add more salt if necessary and pulse a few more times to blend well.
Transfer to a mason jar and store in the refrigerator for up to 2 weeks.

Madeira Sauce

Ingredients

1 shallots
Glass of port
salt and pepper to taste
135 ml madeira wine
475 ml beef stock
3 tbsp flour
7 tbsp usalted butter

Method

Melt 3 tablespoons of butter.Then add the flour stirring constantly until brown and smooth.Add beef stock and wine-stir and keep stirring until thickened.Add the shallots and port in a separate pan and reduce.When reduced mix it with medeira sauce and season it.

August 16, 2019February 15, 2020

Beef Pot Pie

Introduction To Beef Pot Pie

This beef pot pie is a type of meat pie with a bottom pie crust consisting of a flaky pastry.This pot pie consist of filling which comprises of vegetables and beef giving a delicious and finger licking good taste.

Recipe

Step One To Make Beef Pot Pie

Ingredients

Scale lb=pound oz=1 ounce gallon=3.78 liters pt= 16 ounce

Yield: 50 portions each portion : 8 oz ladle with 3 oz cooked meat.

Salad oil 1½ pt

Bottom round,shank or chuck, cut (1 inch in cubes) 17 lb

Method

Heat 1/8 inches oil in fry pans : add meat,brown.Place meat in brazier or roast pan.

Step Two To Make Beef Pot Pie

Ingredients

Bread flour 1 lb

Brown stock hot (recipe given below) 7 qt

Tomato puree 12 oz

Sachet bag;

Thyme 1 tsp

Bay leaf large 1

Method

2. Add balance of oil and flour to make roux.Stir until well blended.Add brown stock: cook until slightly thickened and smooth.Add tomato puree and sachet bag.Bring to boil.

3. Cover and bake at 350°F .for 2 hours or until meat is tender.

Step Three To Make Beef Pot Pie

Ingredients

Carrots,perisienne,pcs 200

Potatoes,parisienne,pcs 200

Pearl onions,medium 50

Frozen peas cooked 2½ lb

Method

4. Cook each vegetable separately in lightly salted boiling water.

Step Four To Make Beef Pot Pie

Ingredients

Salt to taste

Pepper to taste

Dumplings or baked pastry cutouts

Method

5. When meat is cooked, remove sachet bag and add 1 pt each onion and carrot liquid.Adjust seasoning.

6. Vegetables may either be incorporated or placed on stew as garnish.Serve 8 oz ladle with 3 oz cooked meat per portion.Top with dumplings or pastry cut outs

Basic Brown Stock Beef Pot Pie

Yield: about 4½ gallons

Ingredients

Beef bones 25 lb

Method

1 . Review preparation of stock.Cut bones with meat saw.

2. Place bones in a large roasting pan and brown in preheated oven at 375°F.

3. Turn bones occasionally to brown uniformly.

4. Remove bones from pan and place in stock pot.

Step Two To Make This Stock

Ingredients

Water to cover about 6 gallons

Method

5 .Drain fat from pan and reserve.

6. Deglaze roast pan with part of water to dissolve crusting

7. Cover bones with cool water and deglazing liquor and bring to a boi.

8. Reduce heat and simmer for 3 hours.

Step Three To Make This Stock

Ingredients

Mirepoix;

Onions 2 lb

Celery 1 lb

Carrots 1 lb

Tomatoes canned ½ No 10 can

Bay leaves 3

Thyme 1 teaspoon

Peppercorns crushed 1 teaspoon

Cloves whole 6

Parsley stems

Method

9 .Saute vegetables for mirepoix in reserved fat until browned.

10 .Add mirepoix, tomatoes, spices, herbs to stock.

11 .Simmer for an additional 3 hours.

12 .Strain through china cap and cheese cloth.

13 .Vent and cool (see procedure below).refrigerate.

Vent And Cool Procedure For Beef Pot Pie

For storage stock should be cooled as soon as possible.The following is the recommended procedure for cooling stocks and sauces to be refrigerated.

(1) Place pot in an empty sink on bricks or blocks so that cold water may circulate underneath and on all sides.

(2) put the water in the sink and to cool the water ut some ice in the water so that the stock in the pot cools down as soon as possible.

When cooled remove the stock from the pot and refrigerate it.

Note: Veal bones may be substituted for part of beef bones when available.Neck and shin bones are generally preferred.Vegetable trimmings and other bones are often used.Skim fat and scum frequently.Do not allow to boil vigorously

August 16, 2019February 15, 2020

Beef Stroganoff

Introduction To Beef Stroganoff

Beef Stroganoff is a Russian dish with sauteed beef sliced and served in sour cream sauce.From its origin Russia it became so popular all around the world in mid 19th- century.

Recipe

Step One To Prepare Beef Stroganoff

Ingredients

yield 48 portions each portion : about 6 oz. beef and sauce

Scale To Prepare Beef Stroganoff

Scale pt=16 ounce qt=32 ounce lb=pound or 16 ounce oz=ounce

ea=each serving tsp=teaspoon tbsp=table spoon

Tenderloin tips 12 lb

Method

Slice tenderloin tips in very thin strips (about 2 by 1 by 1/4 inches)

Step Two To Prepare Beef Stroganoff

Ingredients

Vinegar 8 oz

Rich brown sauce (recipe given below) 3 qt

Sour cream 24 oz

Butter 6 oz

Method

2. Reduce vinegar by boiling for several minutes.Add to brown sauce.Add hot brown sauce slowly to cream,stirring constantly to prevent curdling.Add butter (not melted)

Step Three To Prepare Beef Stroganoff

Ingredients

Salad oil for sauteing

Method

4. Saute tenderloin tips in heavy skillet (a frying pan) until light brown.Strain all grease off in china cap (a strainer).

Step Four To Prepare Beef Stroganoff

Ingredients

Mushrooms sliced 24 oz

Butter 6 oz

Salt to taste

Pepper to taste

Method

5. Saute sliced mushrooms in butter and add to beef.Pour sauce over all and heat but do not permit to boil.Add salt and pepper to taste.Keep warm in double boiler until ready to serve.

6. Serve with 3/4 cup (3½ oz) steamed rice,noodles or spaetzli.

Brown Sauce For Beef Stroganoff

Yield : 5 qt

Step One To Make Brown Sauce

Ingredients

Onions medium dice 1 lb

Celery medium dice ½ lb

Carrots medium dice ½ lb

Butter or margarine or other fat agent 10 oz

Bread flour 10 oz

Method

1 .Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.

2. Add flour and cook for 10 minutes

Step Two To Make This Sauce

Ingredients

Brown stock hot (recipe given below this recipe) 5 qt

Tomato puree 8 oz

Bay leaf whole 1

Salt to taste

Pepper to taste

Method

3. Add hot brown stock and and tomato puree,stirring until slightly thickened and smooth.

4. Add bay leaf ,salt, pepper and cook for 1½ hours.

5. Adjust flavour and consistency.

6. Strain and hold for service.

Basic Brown Stock

Yield: about 4½ gallons

Ingredients

Beef bones 25 lb

Method

1 . Review preparation of stock.Cut bones with meat saw.

2. Place bones in a large roasting pan and brown in preheated oven at 375°F.

3. Turn bones occasionally to brown uniformly.

4. Remove bones from pan and place in stock pot.

Step Two To Make This Stock

Ingredients

Water to cover about 6 gallons

Method

5. Drain fat from pan and reserve.

6. Deglaze roast pan with part of water to dissolve crusting

7. Cover bones with cool water and deglazing liquor and bring to a boi.

8. Reduce heat and simmer for 3 hours.

Step Three To Make This Stock

Ingredients

Mirepoix;

Onions 2 lb

Celery 1 lb

Carrots 1 lb

Tomatoes canned ½ No 10 can

Bay leaves 3

Thyme 1 teaspoon

Peppercorns crushed 1 teaspoon

Cloves whole 6

Parsley stems

August 4, 2019February 15, 2020

Tomato Relish

Introduction Of Tomato Relish

Tomato relish is very uncommon condiment among people and has many uses.It can take many forms according to different recipes.It is like pickle and can have sweet to savory flavor that depends upon the ingredients and the methods used to prepare this condiment.It is like an American form of salsa and its flavor and texture is like that of ketchup. It is chunky and you can have a better experience and taste if you use it in place of ketchup.

Use of tomato relish is given below this recipe

Ingredients

Prep time

15 minutes

Total time

1 hour and 10 minutes

Makes

4 cups

1.5 kg tomatoes,roughly chopped

3 large onions chopped

2 cups soft brown sugar

2 cups tarragon vinegar

2 cloves garlic crushed

2 teaspoons dried basil

1 tablespoon dried mustard

1 tablespoon curry powder

1 teaspoon ground allspice

Method

1.Combine all the ingredients in a large pan.Bring the mixture slowly to the boil,stirring constantly until the sugar dissolves.

2 .Reduce the heat and simmer for 1 hour ,stirring occasionally,until the mixture is thick.Spoon into warm sterilized jars, and seal while the mixture is still hot.Store in a cool dark place.

Uses Of Tomato Relish

(1) Tomato relish can replace the ketchup as you can use this condiment in place of ketchup for better taste.You can use it to spread on the top of the meat loaf before baking as it gives a rich tangy topping.For instance mix 1/2 cup in meatloaf,meatballs and hamburger patties before shaping and cooking for best taste.

(2) Use tomato relish between the slices of bread,cheese slices etc in place of ketchup as it will give a better taste than the ketchup.Use 1 -2 tablespoons of this condiment in your slices for the best taste. You can use it as a substitute of tomatoes when tomatoes are out of season or not available

(3) Spread tomato relish on the pizza dough in place of tomato sauce and it will give your pizza a better taste

August 2, 2019June 1, 2021

Mango Chutney

Introduction To Mango Chutney

Mango chutney is delicious condiment and its origin is from India so its an Indian condiment.Its combination goes well with curries,chicken,pork or lamb.This chutney is the most traditional of all the chutneys.It has a tart flavor because of mangoes and vinegar.It is delicious and easy to make and lasts for days even for weeks if kept in a jar.Its a tasty condiment and a perfect dip accompaniment to lamb, chicken and pork.One of the favorite way to make use of mango chutney is to eat it with roasted or baked chicken served with Spanish rice with some mango chutney.Mango chutney is the best way to use mangoes when they are easily available in the market and are plentiful.

Uses Of Mango Chutney

1 .With roast chicken thin it with water to glaze chicken or duck

2 .Serve it with brie or with cream cheese.

3 .You can spread it in a chicken sandwiches of any kind.This recipe will provide you the easy and quick ways to make this delicious chutney .

This Chutney Is Low In Calories

People by seeing that it is a chutney and if it is low in calories so for the knowledge of our readers I would like to tell you that the chutney made from this recipe will definitely be low in calories because all these recipes are made by professionals and it is our first priority to make recipes which will make tasty and healthy dishes.

Ingredients

Prep time

15 minutes

Total time

1 hour and 10 minutes

Makes

2 cups

3 large mangoes

1 teaspoon salt

1 cup white vinegar

2 small red chilies,seeded and chopped

5 cm fresh ginger grated

½ cup dates finely chopped

Method

1. Peel the mangoes,remove stones and chop flesh;sprinkle with salt.

2. Place sugar and vinegar in large pan and bring to a boil.Reduce heat and simmer for 5 minutes.

3. Add the mango ,chilies,ginger and dates.Simmer for 1 hour or until the mango is tender.Pour into warm and sterilized jars and seal.Store in a cool ,dark place.

Serve with curries,ham sandwiches, sausages or on cold meats.