recipes hyde
park
easter
event
2012
claudette’s favourite tradtitional recipes hyde park corner, lower level
2nd - 5th & 7th April 2012
equipment company
equipment company
1
Duck breast with chocolate-orange sauce Canard gourmand sauce chocolat-orange Ingredients 60 gr dark chocolate 70% cacao 50 ml balsamic vinegar 50 g sugar Juice of 3 oranges 3 duck magrets
Utensils Small mixing bowl Orange juice extractor Small pot Frying pan Spoon Whick Knife and cutting board
Method In a bowl mix sugar and balsamic vinegar and reduce over low heat until a syrup. Add orange juice and return to a low heat for 2 minutes. Add pieces of chocolate and mix until melted. Keep warm. Preheat the oven to 220째C. Place Magret, skin side down, into a hot frying pan and cook for 5 minutes to reduce fat. Turn over and cook for 1 min. Cut the Magrets in thin slices without separating them and place in oven to warm through for 3 to 4 mins. Serve Magret with chocolate-orange sauce
Preparation: 15 min Cooking: 10 min Serves 6
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march 2012 Lanseria
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Morningside
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Stellenbosch
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consulting
E & OE. Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. Colours may vary due to print or screen production. *Discontinued item.
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Shrimp gougeres Gourgeres aux crevettes
free Recipes
Hyde Park Easter
Ingredients 150 gr flour 75 gr butter 4 eggs 1 pinch of salt Âź L water 1 beaten egg 500 gr shrimp shell removed 1 egg Mustard Oil White balsamic vinegar Chives
Utensils 1 1 1 1 1 1 1 1 1 1
electric mixer pot baking plate piping bag bowl for shrimp cutting knife cutting board wooden spoon plastic spatula wire rack
Method Preheat oven to 180°C 1. Add water, salt, butter to a pot and bring to the boil. Remove from heat slowl add all the flour. Mix well with a wooden spoon. Return to low heat and mix until a smooth ball forms and the paste leaves the sides of the pan.
2. Remove from the heat and place the paste in a mixer. Switch on and add the eggs one at a time beating well after each. When mixture is smooth, thick and glossy its ready for use.
Lanseria
march 2012 -
Hyde
Park
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Morningside
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Stellenbosch
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consulting
E & OE. Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. Colours may vary due to print or screen production. *Discontinued item.
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3.
Put the pastry into a pastry bag fitted with a small plain tip. Pipe out a small ball of dough the size of a walnuts onto a buttered baking plate, leaving a space of 3 cm between each ball. 4. Lightly brush the top of each ball with beaten egg. Bake in oven for 30 mins or until the balls have puffed up and are golden brown. 5. Remove from oven and transfer to a wire rack to cool. 6. Coarsely chop the shrimp and place in a bowl. Add the mayonnaise made with 1 yolk, 1 spoon of mustard, oil and little bit of vinegar. Add the chopped chives. Salt pepper to taste. Refrigerate until ready to use. 7. Once cooled, cut the pastry balls in half and remove any soft dough from inside. Fill each ball with a small amount of shrimp mixture. Replace the top and ready to serve. Preparation: 40 min Cooking: 25 min Serves 20
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march 2012 Lanseria
- Hyde
Park
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Morningside
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Stellenbosch
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consulting
E & OE. Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. Colours may vary due to print or screen production. *Discontinued item.
3
Boiled eggs with mustard sauce Oeufs durs sauce moutarde
free Recipes
Hyde Park Easter
Ingredients 430 gr fennel 40 gr smoked bacon 155 gr eggs (3) 200 gr cream 4 gr chicken stock 20 gr mustard Pepper 6 gr brown sugar 55 gr fresh pecorino Parsely
Utensils Small and large pot Knife Small mixer Ramequins Strainer Kitchen paper Small frying pan Table soon Whisk
Method 1. Boil eggs for 10 mins (until hard) 2. Wash fennel under water (or use artichokes in tins). 3. Cut in 4 pieces and boil for 10 mins. Check with knife if cooked. Strain and cut in small cubes. 4. Grate the pecorino and put inside. 5. Slice eggs and put aside. 6. Fry the bacon on medium heat. 7. In a small pot, add cream, chicken stock, mustard, pepper, brown sugar. 8. Whisk all the ingredients and warm on medium heat. Allow sauce to thicken. Season with salt and pepper.
Lanseria
march 2012 -
Hyde
Park
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Morningside
-
Stellenbosch
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consulting
E & OE. Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. Colours may vary due to print or screen production. *Discontinued item.
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9. In ramequins or cassolettes, layer fennel (artichokes) sliced eggs, mustard sauce, bacon, pecorino and chopped parsley. 10. Grill for 5 to 10 mins. Preparation: 20 min Cooking: 38 min Serves 3
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march 2012 Lanseria
- Hyde
Park
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Morningside
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Stellenbosch
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consulting
E & OE. Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. Colours may vary due to print or screen production. *Discontinued item.
4
Berrichon easter cake Pate de paques berrichon
free Recipes
Hyde Park Easter
Ingredients 70 gr pork sausage meat 70 gr minced beef 3 boiled eggs 2 eggs 1 spoon mixed herbs 2 rolls puff pastry
Utensils 70 gr pork sausage meat 70 gr minced beef 3 boiled eggs 2 eggs 1 spoon mixed herbs 2 rolls puff pastry
Method 1. Mix in a bowl minced beef, pork sausage meat. Add 1 egg and mixed herbs. 2. Boil 3 eggs until hard boiled. Cool peal andcut in half. 3. Cut 12 round bases (9,5 cm) in puff pastry. 4. Put in middle of 6 of those pastry bases a small bowl of meat and on top ½ eggs. 5. Dampen the edge of the pastry with water, and cover with the other 6 pastry bases. Bind together with the fingers. Brush the top with egg. 6. Put on grease plate in oven at 200°C for 25 mins. Serve with green salad. Preparation: 15 min Cooking: 25 min Serves 6
Lanseria
march 2012 -
Hyde
Park
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Morningside
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Stellenbosch
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consulting
E & OE. Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. Colours may vary due to print or screen production. *Discontinued item.
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equipment company
5
Mushroom easter cake with parma ham Gateau de paques aux champignons et au jambon de parme Ingredients Cake: 100 gr eggs (2 eggs) 2 gr salt 45 gr flour 1,5 gr coriander 1,5 gr pepper 200 gr cream 200 gr apple 52 g pineau des charentes 5 gr chicken stock 1 gr nutmeg Pepper Salt Parsley Chives 20 g butter
Utensils Mixer Slicing board Ramequins Frying pan Plastic spatula Pot Egg slicer Spoon Slicing knife
Method 1. Clean mushrooms and slice. 2. In the bowl of a mixer add eggs, flour, salt, coriander. Blend together. 3. Add pepper and cream. Mix for 1 min. 4. Fry the mushrooms on a medium heat until all the water has been extracted. 5. Add the mushrooms to the mixer bowl and blend for 2 mins.
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march 2012 Lanseria
- Hyde
Park
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Morningside
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Stellenbosch
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consulting
E & OE. Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. Colours may vary due to print or screen production. *Discontinued item.
6. Put the contents of the mixing bowl into buttered ramequins and place in a pre-heated oven set at 200째C for 30 mins. 7. After 30 mins check with a knife if the mushroom cake is cooked. 8. While ramequins are in the oven, hard boil 2 eggs. Slice them and keep aside. 9. Peel, remove the core of apples and cut in cubes. 10. In a small pot add chicken stock, nutmeg, salt, pepper, cream, apples and pinot des charentes. 11. Cook over medium heat. Add chopped parsley and chives. 12. When apples are soft, place in a mixer bowl and add soft butter. Mix. 13. Turn out the ramequins using a soft spatula. On top of each shape parma ham pieces and add egg slices. Place on a plate and decorate with the sauce, parsley and chives. 14. Note: Cake must be served hot, only eggs and ham are cold.
free Recipes
Hyde Park Easter
Preparation: 30 min Cooking: 45 min Serves 3
Lanseria
march 2012 -
Hyde
Park
-
Morningside
-
Stellenbosch
-
consulting
E & OE. Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. Colours may vary due to print or screen production. *Discontinued item.
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equipment company
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Snow white and chocolate cream ﾅ置fs a la neige et crﾃｨme anglaise Ingredients 4 eggs 500 ml full cream milk 80 g chocolate 70% cacao 70 gr sugar Cinnamon Pistachio alcohol Small sugar eggs to decorate
Utensils 1 1 1 2 1 1 1
wooden spoon small pot large pot mixing bowl electric whisk kitchen paper to dry white eggs straining spoon
Method 1. Cut chocolate in pieces and place in pot with milk. Mix all the times on medium heat. 2. Separate the white egg from the yolk. Keep the white aside and mix the yolks with 20gr sugar. 3. Pour the chocolate milk on the yolks. Add the cinnamon and cook on low tempera ture. Whisk all the times with a wooden spoon and wait until the mixture thickens. Do not boil. 4. Pour in a cold bowl, add the pistachio and whisk a little bit to cool down. 5. Simmer water in a large pot. In the meantime whisk white eggs with 50 gr sugar and a pinch of salt, until very firm. 6. With a spoon drop the white eggs in water. Turn them after a while. Take them out and put on kitchen paper to dry. 7. Pour the chocolate cream in glass, put the white egg on top and put on fridge. 8. Before serving decorate with small sugar eggs. Preparation: 15 min | Cooking: 15 min | Serves 4
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march 2012 Lanseria
- Hyde
Park
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Morningside
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Stellenbosch
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consulting
E & OE. Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. Colours may vary due to print or screen production. *Discontinued item.
7
Coupe le canut Ingredients 8 yolks 250 gr castor sugar 1 L cream 250 gr dark chocolate (couverture) 15 gr glazed red cherries Juice of 2 lemons 1 glass (like mustard glass) with 1/3 brandy 1/3 rum 1/3 maraschino or orange liquor 2 coffee spoons vanilla essence
free Recipes
Hyde Park Easter
Utensils Bain marie Bowl Juice extractor Exlectric whisk for Chantilly Grater Spoon Cutting board Coupes Glass
Method 1. In a bain marie, put the yolks and whisk until it gets thicker. Add the sugar, lemon juice and alcohols. 2. Whisk the cream in firm Chantilly. 3. Grate the chocolate, chop the glazed cherries in small pieces. 4. Add lightly the Chantilly to the egg mixture, and after the chocolate, the cherries and vanilla essence. Mix well. 5. Pout in champagne glasses and put in freezer.
Lanseria
march 2012 -
Hyde
Park
-
Morningside
-
Stellenbosch
-
consulting
E & OE. Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. Colours may vary due to print or screen production. *Discontinued item.
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equipment company
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Easter Brioche Brioche de pâques – machine à pain Ingredients 10 g fresh yeast 40 g water 150 g flour 1 egg 1 teaspoon of orange essence 15 g sugar 60 g butter 15 g milk chocolate 15 g chopped almonds 15 g dark chocolate 60 g candied orange
Method 1. In the mixer bowl add the yeast, 35 g water, egg, orange essence, flour and mix on low speed. Then add 5 g water, sugar, salt, butter in cubes. Mix slowly for 15 min. Add milk and dark chocolate, almonds, candied oranges and mix few seconds. Keep the bowl covered with a cloth in a warm place and let it rise for 45 mins. 2. After that time, spray some flour on working table. Remove the dough from the bowl on the floured table, and knock it back, flatten it with the palm of the hand. Roll the dough, form a hole in the middle and turn it. 3. Put on buttered baking sheet and cover again with a bowl for 2 hours. Brush the dough with a whip egg. 4. Put in oven pre heated at 180°C for 22 mins and afterwards reduce the temperature to 160°C for 8-10 mins. 5. Remove from oven, brush the Brioche with apricot jam. Decorate with segments of candied oranges and small chocolate eggs.
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march 2012 Lanseria
- Hyde
Park
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Morningside
-
Stellenbosch
-
consulting
E & OE. Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. Colours may vary due to print or screen production. *Discontinued item.
notes
notes
notes
Contact culinary.co.za
LANSERIA 010 003 3199
info@culinary.co.za Lanseria Centre, Pelindaba Road (R512), Lanseria, Johannesburg HYDE PARK 010 003 3198
hydepark@culinary.co.za Corner Jan Smuts Avenue & William Nicol Drive, Entrances on 6th Road, Hyde Park, Sandton, Lower level, Shop 10a MORNINGSIDE 011 784 6875
morningside@culinary.co.za Corner Rivonia & Outspan Roads, Morningside, Sandton, Lower level STELLENBOSCH 021 887 7206
winelands@culinary.co.za Valerida Centre, Piet Retief Street, Opp. Paul Roos School, Stellenbosch
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equipment company march - week 10 - 2012