Dudes ,
A while back it was suggested I'd focus on cuisine .
Well here is one or at least my "cover" of it.
A Consomme is a cold, clear soup, this version is one for weddings, special days and anniversaries . Unless you are very rich.
You will need
Ingredients
Carrot: 2
Shallot:2
Celery: 1
Beetroot:1
Mushrooms: 5 ounces
Courgette : 1
Truffle : 1
Cavier 1 tablespoon
Beef (thin sirloin) 2 ounces
Sherry
Egg white
Coconut cream
Salt
Pepper
Gold leaf
Beef or vegetable stock
Cauliflower
Water
Equipment
1 fine muslin cloth
Knife
Big Pan
Chopping board
Glass or crystal Goblet
Small painters brush
several bowls
Small dariole moulds
Foil
Tray
Oven
Gas hob
Small vegetable baller
Cullinder
Method
Get your big pan and put into it the stock/water about 3/4s full
Finely chop the carrot , shallots, celery, beetroot, mushrooms and beef.
Mix in a bowl.
Add egg white.
Plonk this into the pan and bring to boil
[ the beef protein and white will help to clarify the mixture and you will see a cake layer forming on top.]
Once boiled, simmer and with a spoon create an opening : add a glug of sherry and a pinch of salt and pepper.
Simmer for 20 minutes
Meanwhile with the other carrot, use your vegetable baller to scoop out six "pearls" from the carrot and cauliflower.
Chop up Small cubes of courgette
Bring a pan to the boil and cook for 20 minutes. Drain and leave to cool when cooked.
Put the coconut cream, egg and salt , pepper into a bowl and whisk. Put the result into the moulds. Put into oven at gas mark 2 , for 20 minutes. When done leave to cool. This makes a non savoury coconut custard.
When the consume is ready, switch off gas and let cool , then get another bowl and place the cloth over it, using it as a sieve . You should have a brown liquid with no solids.
Plating and presentation
You need a large Crystal goblet
When rested and cooled the coconut custard should easily come out of the moulds. Cover this with gold leaf and brush down as necessary (gold leaf is edible and an aphrodisiac).
Place this into the goblet
Then the vegetables around the gold leaf coconut custard
On top of the gold leaf coconut custard place a spoon full of caviar .
On top of that place the truffle
Finally gently pour into the goblet the consomme to half way up the custard.
There you have it.
Consomme de beouf a la Royale fit for a king or queen.
A while back it was suggested I'd focus on cuisine .
Well here is one or at least my "cover" of it.
A Consomme is a cold, clear soup, this version is one for weddings, special days and anniversaries . Unless you are very rich.
You will need
Ingredients
Carrot: 2
Shallot:2
Celery: 1
Beetroot:1
Mushrooms: 5 ounces
Courgette : 1
Truffle : 1
Cavier 1 tablespoon
Beef (thin sirloin) 2 ounces
Sherry
Egg white
Coconut cream
Salt
Pepper
Gold leaf
Beef or vegetable stock
Cauliflower
Water
Equipment
1 fine muslin cloth
Knife
Big Pan
Chopping board
Glass or crystal Goblet
Small painters brush
several bowls
Small dariole moulds
Foil
Tray
Oven
Gas hob
Small vegetable baller
Cullinder
Method
Get your big pan and put into it the stock/water about 3/4s full
Finely chop the carrot , shallots, celery, beetroot, mushrooms and beef.
Mix in a bowl.
Add egg white.
Plonk this into the pan and bring to boil
[ the beef protein and white will help to clarify the mixture and you will see a cake layer forming on top.]
Once boiled, simmer and with a spoon create an opening : add a glug of sherry and a pinch of salt and pepper.
Simmer for 20 minutes
Meanwhile with the other carrot, use your vegetable baller to scoop out six "pearls" from the carrot and cauliflower.
Chop up Small cubes of courgette
Bring a pan to the boil and cook for 20 minutes. Drain and leave to cool when cooked.
Put the coconut cream, egg and salt , pepper into a bowl and whisk. Put the result into the moulds. Put into oven at gas mark 2 , for 20 minutes. When done leave to cool. This makes a non savoury coconut custard.
When the consume is ready, switch off gas and let cool , then get another bowl and place the cloth over it, using it as a sieve . You should have a brown liquid with no solids.
Plating and presentation
You need a large Crystal goblet
When rested and cooled the coconut custard should easily come out of the moulds. Cover this with gold leaf and brush down as necessary (gold leaf is edible and an aphrodisiac).
Place this into the goblet
Then the vegetables around the gold leaf coconut custard
On top of the gold leaf coconut custard place a spoon full of caviar .
On top of that place the truffle
Finally gently pour into the goblet the consomme to half way up the custard.
There you have it.
Consomme de beouf a la Royale fit for a king or queen.
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