Get the edge when planning for your next dinner party.Here are some helpful tips from a commercial slant or they just provide great reading.To Flame with spirit (flambe)Bisque and lobster dishes are enhanced by adding brandy to the items after sweating. Add the spirit, tilt the pan towards the gas flame, the spirit will vaporise and ignite. This will promote flavour in your final dish.Fresh Tomato SoupPound to a paste sprigs of fresh basil leaves and a little good olive oil. Lightly fold through the hot or chilled soup when serving.Pheasant or Venison Game PieReplace part of the brown stock with a good red wine plus a measure of port and brandy. A little redcurrant jelly may also be added prior to cooking. A heart warming dish for those cooler months.Something different but deliciousServe a Blanquette - a white stew - liaiased with cream and egg yolk, garnished with cooked button onions and mushrooms and plenty of chopped fresh parsley.GateauxLightly dampen the prepared sponge with a sugar or fruit syrup blended with a liqueur. This will produce a gateau with a moist eating texture. Sandwich together with buttercream which is flavoured with wine, spirit or liqueur.Pouding SouffleThese are similar to souffles but are cooked in dariol (single portion moulds) and turned out for service. They are slightly heavier in texture than ordinary souffle but have the advantage of being able to be reheated in the mould in a dish of warm water (bain marie) The action of the aerated egg whites will allow the mixture to rise again when reheated.Cointreau or Grand Marnier can be added during the production.Sweet OmeletteThis is a folded omelette. Prepare the omelette, prior to folding add a small amount of warmed berry jam with Armagnac. Fold and dust with castor sugar, brand with a hot iron (poker) in criss cross pattern on the surface.Useful Quantities from Puff Pastry1/4kg or 1/2lb of puff paste rolled out to 1/4" thick will make25 x 1" diameter Bouchees (small individual cases)4 x 3" diameter Vol-au-Vents or10 x 2" diameter Vol-au-VentsBouchees or Vol-au-Vents may be cut into round, oval or square shapes and can be filled with a various savoury or sweet fillings. Remember to place the cases in the chiller to rest prior to baking. Puff Pastry is made from the following ingredients - flour, butter or pastry margarine, ice cold water and lemon juice and a pinch of salt.Carving TurkeyOnce you have rested the bird for at least 20 minutes to allow the juices to settle - remove the legs, remove the wings, carve the breast in long thin slices from the centre downwards. Separate the drumsticks and thighs, carve into slices. Serve a little white and dark meat for each portion.Enjoy Noelle Liddy, a trained Chef with City & Guilds of London Qualifications. Has trained many aspiring chefs over the years. A love for, sharing knowledge, imparting confidence to entertain at home, and the gourmet products found on my website.www.thebutlerspantrys.com
Category : Gourmet Cooking
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