HomeChef 2015 ISSUE
FANTASTIC HOMECHEF PRIZES TO BE WON ENTER OUR LAKELAND WINTER WARMER COMPETITION
GREAT
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Delicious Recipes
STOCKS
THE HEART TO EVERY DISH
STOCKS, GRAVIES
& GLACES… OUR GLACES MAKE THE ORDINARY SIMPLY EXTRAORDINARY
EXCLUSIVE PRO CHEF INTERVIEW WITH JEFF BAKER
CREAM OF CELERIAC SOUP Recipe
Also inside....
Professional Gravy stock mixes to use in your home kitchen Recipe for Lobster Cream Sauce
2015 ISSUE
HomeChef Welcome Hi HomeChefs & welcome to the 2nd Issue of HomeChef Magazine.
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Stocks, Gravies & Glaces Why you should use a pro chefs stock!
Like the first issue, you'll find all things to do with STOCK in this one too! You'll find recipes, vids, a great competition from Lakeland and news about our Essential Brigade. We've also managed to nab Michelin Star Chef, Jeff Baker, for our interview spot.
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We're also delighted to introduce our new range of gravies & glaces as well as our Turkey Stock.
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So for all you passionate HomeChefs – please visit our website and take a look at our great range of pro chef products – just for you!!! Yours Sincerely,
HomeChef Editor www.essentialcuisine.com/homechef
Exclusive interview With a Michelin Star Chef uncovering the best kept secrets.
Recipe Corner Stocks, sauces, soups & stews... four mouthwatering recipes for this winter. Our Professional Gravy mixes Use the same stock mixes as prof chefs - from the comfort of your own home.
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Winter Warmer Competition Show us your favourite winter warming stew to WIN loads of fantastic prizes.
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Meet the Essential Brigade! New for 2015 2
HomeChef
STOCK FEATURE
STOCKS, GRAVIES & GLACES Professional Cooking Stocks for the HomeChef Stock is the key to a great tasting dish. Bad stock equals poor dish so, wherever possible, use the best you can. We've introduced a range of exciting stock products to help you unleash your creativity and deliver great tasting dishes every time.
Essential Stocks Unfortunately, we don’t all have time to make a great stock, so if you’re going to buy one it makes sense to buy what a pro would use. Just sprinkle a teaspoon of stock into 500ml of boiling water and you've an instant rich and tasty stock for amazing stews, soups, sauces, risottos, pies, broths, stir frys and tons of delicious dishes. For more info
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Essential Gravies
Essential Glaces
Fed up with bland gravies that do absolutely nothing for your Sunday Roast. Then try our new super tasting range.
Any pro and homechef will tell you, the reason why great sauces have that rich, dense and velvety quality, is that it’s likely they’ve used a Glace to finish the dish.
Our new gravies contain meat stock, fat and dripping to offer that authentic taste. We have created our gravies to be served with pride: ‘gravy as it should be’. Simply mix with the juices from your roasting pan to make a sublime gravy. For more info
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As a high quality stock reduction, our Glaces are really versatile too. Simply run a teaspoon through a risotto to add maximum flavour or into a sauce, stew, soup or even a pie to really boost the dishes taste and depth. Or use our glaces in drizzles or dressings to make a fabulous warm salads. For more info
HomeChef
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EXCLUSIVE
STOCK
ANSWERS AN INTERVIEW WITH JEFF BAKER 1
Can you tell our readers a little bit about your chefs background and what you’re up to now? I discovered a love for all things food at a very young age and went to London aged 16 to work with Brian Turner at his Mayfair restaurant - The Greenhouse. I then stayed in the capital for 10 years working with some great chefs including Pierre Koffmann. In 1995 we opened Brasserie 44 and Pool Court and gained a Michelin Star 1995 which we kept for 11 years before opening my own Bistro Moderne in York 2006. The highlight of my career was cooking for the Queen on The Jubilee visit to Yorkshire.
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I now work with the leading on-line butcher Farmison &CO.
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What great tips would you give to homechefs? Always plan well in advance and keep the finishing touches to a minimum.
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Off the top of your head – whats an easy to cook, but delicious dish to prep and cook within one hour? I love a spatchcock free range chicken, simply roasted or over coals generously seasoned with sea salt, lemon zest and fennel seeds.
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What cooking mistakes do you find that homechefs make the most? The most common issue is not resting the meats long enough, try to rest steaks for at least half the cooking time and roast joints for 20 minutes plus in a warm place.
Stock is a key part of any serious kitchen. JEFF BAKER MICHELIN STAR CHEF
HomeChef
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What can you tell us about stock? Stock is a key part of any serious kitchen, the secret to good stocks are simplicity and freshness of ingredients and long, slow caramelization of the bones and aromatic vegetables.
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Whats the most useful advice you’ve ever been given on cooking? Always be patient, source the finest ingredients, use the seasons and respect the product.
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If you hadn’t become a chef what do you think you would have become?
I discovered a love for all things food at a very young age. JEFF BAKER MICHELIN STAR CHEF
I really do not know!!
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What are your essential ingredients the things you couldn’t live without?
Keep the finishing touches to a minimum. JEFF BAKER
My essentials I always have are top quality sea salt, an antique sherry vinegar and a jar of goose fat.
10 Whats the best dish
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Can you recommend 3 great cookbooks to homechefs? The River Cottage Meat Book, Larousse Gastronomique and Elizabeth David Italian Food.
you’ve ever cooked for anyone?
Pot roasted calves brains for my regulars, served in spring with a sticky morel mushroom and sherry essence with charred asparagus, broad beans and peas.
Check out Jeff’s rare breed pork cheeks recipe featuring our tasty chicken stock!
HomeChef
MICHELIN STAR CHEF
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RECIPE CORNER
STOCKS, SAUCES, SOUPS & STEWS‌ Heres a few recipes that use our stocks, gravies and glaces - so if you're a skilled home chef or just starting out - then there's something here for you.......enjoy!
RARE BREED PORK CHEEKS WITH LOCAL BEER AND SHALLOTS
LOBSTER CREAM SAUCE
ROAST PORK LOIN CUTLET AND CARAMELISED PEACHES
CREAM OF CELERIAC SOUP
COOK WITH A PROFESSIONAL CHEF
Professional chef Johnathan Harvey Barnes and amateur home chef Jem Palmer get together to take you through some easy to make step by step recipes.
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WATCH VIDEO
HomeChef
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Serves
BACK TO RECIPE CORNER
Lobster Cream Sauce Serves: 4 Prep Time: 10 min Cooking Time: 10 min
Ingredients:
Cooking Method:
• 10g Butter.
1. Melt butter in a suitable pan and add the chopped shallots, fry gently until they are tender, with not too much colour
• 50g Finely chopped shallot. • 50ml Dry white wine. • 4g Essential Cuisine Fish Stock Mix. • 125ml Double cream. • 7g Essential Cuisine Lobster Glace • Good Twist of freshly ground pepper. • Season to your taste.
2. Pour in the white wine and reduce by two thirds on a high heat 3. Add the Essential Cuisine Fish Stock Mix whisk briskly 4. Stir in the double cream and return to the boil once more 5. Stir in the Essential Cuisine Lobster Glace and heat gently
Tip: Serve your Lobster Cream Sauce with gently poached Sole or baked loin of Cod, you can add chopped fresh herbs and English Mustard for a rich tasting dish. Add any cooking juices from the fish to the finished sauce. Simply pour over lovely fresh lobster with fresh tagaliatelli, asparagus, shaved parmesan and sliced truffle. Actually, very, very easy to make!
6. As the sauce reaches a coating consistency remove from the heat 7. Finally season to your taste and your Lobster Cream Sauce is ready to serve.
4 Chefs Stock Mix simply add one heaped teaspoon of stock powder per 500ml boiling water. * To prepare Essential Cuisine
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Serves
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Rare Breed Pork Cheeks with Local Beer and Shallots Serves: 6 Prep Time: 15min plus 24hrs marinating time Cooking Time: 3hrs
Ingredients:
Cooking Method:
• 12 x rare breed pork cheeks
1. Marinade cheeks in beer for 24 hours
• 12 x peeled shallots/ button onions
2. Next drain liquid from cheeks and reserve
• 100g smoked pancetta/ bacon cut into lardons • 100g button mushrooms cleaned • Sprig thyme, leaves only • 2 x bay leaves • 2 x garlic cloves crushed • 2tbsp Dijon mustard • 2tbsp honey • 1 x bottle black sheep bitter or a beer local to you • 500ml Essential Cuisine chicken stock • 10g butter • 10g plain flour • Mashed potatoes • Glazed carrots • Flat leaf parsley leaves
3. In a heavy bottomed pan add butter, garlic and herbs then cook on a gentle heat for a few moments
Tip Serve with buttery mashed potato, glazed carrots and picked parsley. Don’t forget a glass of that local beer you’ve cooked the pork with!
4. Add reserved beer, mustard and honey and reduce to a syrup 5. Next add stock and bring to a simmer. 6. Separately heat a non stick frying pan with a little oil and lightly brown pancetta, mushroom and shallots then add to sauce 7. Next dust pork in flour and brown in frying pan then add to sauce 8. Return to gentle simmer and cook till tender about 2 1/2 hours
4 Chefs Stock Mix simply add one heaped teaspoon of stock powder per 500ml boiling water. * To prepare Essential Cuisine
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Serves
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Cream of Celeriac Soup Serves: 6 Prep Time: 20min Cooking Time: 7hrs – 7hrs 40mins
A great soup from our main stockist Lakeland. We made this in a slow cooker, but it could also be made in a large pan.
Ingredients: • 2kg celeriac, coarsely chopped • 1 medium brown onion, coarsely chopped • 3 cloves of garlic, quartered • 1 stalk celery, trimmed & coarsely chopped • 1.5 litres of water
Cooking Method: 1. Combine the celeriac, onion, garlic, celery, water and stock in a 4.5 litre slow cooker. Cook, covered, on low for 8 hours. 2. Stand the soup for 10 minutes, then blend or process in batches until smooth. Return the soup to cooker and stir in the cream. Cook, covered, on high until hot, season to taste. 3. Serve into bowls, sprinkle with chervil and drizzle with olive oil.
• 1 litre Essential Cuisine Chicken Stock • 125ml pouring cream • 4 tbsp fresh chervil leaves
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• 4 tbsp olive oil
4 Chefs Stock Mix simply add one heaped teaspoon of stock powder per 500ml boiling water. * To prepare Essential Cuisine
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Serves
BACK TO RECIPE CORNER
Roast Pork Loin Cutlet and Caramelised Peaches Serves: 4 Prep Time: 20 min Cooking Time: 2hrs – 2hrs 30min (plus overnight for preparation of Pork Crackling)
Ingredients: • Loin of pork cutlet • 4 jacket potatoes • Bay leaf • 150g butter • 4 fresh, ripe peaches • 2 dessert spoons of castor sugar • 3 strands of tarragon • 200g fine beans • 1 large shallot • Salt and pepper for seasoning • 1 teaspoon of pommery mustard seed • 1/2 pint Essential Cuisine Beef gravy.
Cooking Method: 1. For cutlets, obtain end bones trimmed back four bones in length (butchers should supply to requirements). Score fat of pork with a Stanley knife, just breaking skin.
Rub rind with salt and leave overnight in fridge, ensuring pork has a crispy crackling. 2. Preheat oven to gas mark 6 (200deg C). Place pork on a wire rack and roast for 30 minutes. Turn oven down to gas mark 1 (140deg C) and cook for further 40-50 minutes. 3. To cook the fondant potato, peeled and shaped into cylinders, place in an ovenproof pan, just cover with water and add salt, a small bay leaf and 100g butter. Bring to boil and place in oven until cooked.
6. Warm another pan and add the remaining butter. Add fine beans (prepared, cooked and refreshed in ice water), shallot (peeled and sliced into rings) and season with salt and pepper. Before serving, add mustard seeds to fine beans. 7. Assemble dish with gravy and serve.
4. Once pork is cooked, remove from oven and rest in a warm place. 5. Heat a pan and add 25g butter. When butter is foaming, add peaches and sauté for two minutes. Add caster sugar, caramelise and add tarragon.
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4 Chefs Stock Mix simply add one heaped teaspoon of stock powder per 500ml boiling water. * To prepare Essential Cuisine
COMPETITION
WINTER WARMER COMPETITION!
Don’t miss out on these fantastic prizes!
Apart from our great farm shop, deli and quality butcher stockists we’re delighted that all Lakeland stores are now stocking our stocks! Simply click on this link to find your nearest store & don’t forget to take part in our brilliant Winter Warmer Competition! Simply send us a picture of your favourite winter warming stew to our facebook page with your recipe in the comment section. The best recipe will win first prize which includes a Family Slow Cooker worth £29.99, Lakeland Slow Cooking Book - £5.99, Large Family Size Traditional Tagine - £21.99, a great tagine book, a Lakeland Cordless Blender £59.99, a pack of 20 1 litre soup bags worth £4.99 plus a box of Essential Cuisine stocks and real pro chefs butchers apron!! The next ten runners will receive a free box of Essential Cuisine stocks. The Winter Warmer competition starts 13th January and ends 27th January 2015. The winner and runner up will be announced by February 2015.
ENTER NOW ON FACEBOOK
HomeChef
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MEET THE BRIGADE
Meet the Essential Brigade! New for 2015
Professional Stocks for the Home Chef
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HomeChef
MEET THE BRIGADE The Essential Cuisine Brigade is our special team of professional chefs & homechefs that use our fabulous range of cooking stocks.
HomeChef
ittman
Started his career in Claridges Hotel in 1987 & has cooked in many fine establishments since then before joining Essential
Wendy is a true homechef, loves cooking and finding new recipes, especially soups and stews. Wendy joins our Brigade to help provide us with a range of great tasting recipes for every product.
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Johnathan Harvey Barnes - Prochef
Wendy Littman Homechef
Joh Har nathan Barnvey es
Since starting in 1983 Michelin Star wining Jeff Baker has cooked for the Queen and worked with some of the Worlds top chefs including Pierre Koffman, Brian Turner and Nigel Davis. An expert on food, Jeff will also feed us a steady stream of his own specially developed recipes.
Cuisine as our Business Development Chef. An expert in the creation of exceptional dishes for some of the nation finest restaurants, Johnathan or JTC (John the Chef!) as we know him will be contributing a huge array of brilliant recipes just for us HomeChefs.
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Jeff Baker - Prochef
Jeff
Adapting, creating, testing and tasting – they’ll be working their way through 100’s of recipes in 2015 making sure that they are up to scratch – for you – the essential cuisine homechef.
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T H LIT LE P AC
ALL THE TASTE IN NO TIME AT ALL Professional Cooking Stocks for the Home Chef As any good chef will tell you a great stock is the very heart of your dish. Rich, robust and made with the finest ingredients. The UK’s home chefs are now discovering for themselves that our cooking stocks are every bit as good as a kitchen made stock – just far quicker to make. Made into a powder for convenience and ease, each pot makes 6 litres of delicious gluten free, low salt† stock for great tasting dishes all year round. From winter warming casseroles, summer risottos to seasonal soups and stews our stocks really do make the difference to your recipe.
Check out our
NEW Gravy Stock Range
Our Professional Gravy Mix Stocks
Our delicious trio of professional cooking gravy stocks are specially designed for people who love to cook at home. Simply mix with the juices of your dish to make that perfect gravy.
www.essentialcuisine.com/homechef directions are followed, each container should prepare at least 6 Litres of stock. *If serving † 0.56g per 100ml prepared stock. Up to 50% less salt than the brand leader.