sauces

Guest · Post by **Guest** » Wed Jun 09, 2004 1:06 pm

got that wrong didnt I....sorry Rob

Ellie · Post by **Ellie** » Wed Jun 09, 2004 2:00 pm

Bouillon..the stock made from the beef bones?
Can I use oxo Rob ..or is that a no no?
Expect all the chefs here will shake their head in despair..at my terrible suggestion

Chef Rob · Post by **Chef Rob** » Wed Jun 09, 2004 2:15 pm

Ellie wrote:Bouillon..the stock made from the beef bones?
Can I use oxo Rob ..or is that a no no?
Expect all the chefs here will shake their head in despair..at my terrible suggestion

What is OXO Ellie? cheers, Rob

I really do wonder how all the sauces will taste wfter all the language confusion........haha. 'So tell me how's the sauce??? Well yeah eh might say: Typical!'

Guest · Post by **Guest** » Wed Jun 09, 2004 4:18 pm

The closest Ive come to this is making the French'clafouti'..which I love

May I ask..where do you come from?

-------------------------------------------------------------------------------------

From Lancaster Ellie
I havn' t actually had Plum duff for years, just remember it being yummy. I cant find recipe anywhere, must ask my sister (she's a cook)
Sorry, I dont know how to put part of your letter, in a seperate box?

Guest · Post by **Guest** » Wed Jun 09, 2004 5:09 pm

It's me again, just heard from my sister that plum duff (in Lancashire) is suet based, a bit like a steak pudding

Ellie · Post by **Ellie** » Wed Jun 09, 2004 5:27 pm

Hiya Lancashire Guest

The recipe I saw had it as a batter mix..poured into greased dish..then fruit poured over top?
Perhaps theres different ways

Bet it tastes good anyway

........ellie

paddy · Post by **paddy** » Wed Jun 09, 2004 6:13 pm

sauces - I love GUINESS in all my sauces

Guest · Post by **Guest** » Wed Jun 09, 2004 6:14 pm

Chef Rob!
You dont know of the Oxo cube?

Or you joking with me

That little beef stock cube is gods gift to amateur cooks like me!
I put it in everything...sheperds pie..beef casseroles...I add it to spaghetti bolognese...cornbeef pie (delish).....etc
when I have fillet steak...I cook tiny mushrooms in the meat juices,add red wine and crumble in an..oxo cube.....My French grannie would have had a fit

!.................ellie

Guest · Post by **Guest** » Wed Jun 09, 2004 10:27 pm

I think I can live without cranberries on my entrecote.

Simple Port Sauce

3 fl oz (75 ml) ruby port
1 level tablespoon plain flour
1/2 pint (275 ml) Stock

Pour off any excess fat from the tin, then place the tin over medium direct heat and stir the flour into the juices. When it is smooth, add the port, then switch to a whisk to disperse any lumps. Gradually add the stock, taste and season, then add things like chestnuts (no cranberries please) or not and simmer for about 5 minutes before pouring it into a serving jug.

Just my 2 cents. : - )

Chef Rob · Post by **Chef Rob** » Thu Jun 10, 2004 7:59 am

Anonymous wrote:Chef Rob!
You dont know of the Oxo cube?
Or you joking with me
That little beef stock cube is gods gift to amateur cooks like me!
I put it in everything...sheperds pie..beef casseroles...I add it to spaghetti bolognese...cornbeef pie (delish).....etc
when I have fillet steak...I cook tiny mushrooms in the meat juices,add red wine and crumble in an..oxo cube.....My French grannie would have had a fit !.................ellie

I do know 'ice cube'or the 'cubic cube' but oxo cube? no, don't know that 1 but I have a clue it might be what we call in holland 'bouillon blokjes', by 'maggie TM for example..............if so yes Ellie I think I have solved the OXO quest...........

Ellie · Post by **Ellie** » Thu Jun 10, 2004 10:44 am

Thank-you Guest..for the Port Sauce recipe....It does seem a much quicker method for me to use (specially when you have a hungry family waiting to be fed!)....
and simpler for me to follow as I tend to get muddled with intricate things

Rob..the Oxos TV adverts are famous....I expect youve seen them..are they still on our TV I wonder..perhaps someone here can tell me as I dont watch TV that much..
Guest said he didnt like cranberries with his entrecote (sirloin steak )...and suggested chestnuts.havent tried that..I llike tiny mushroms with mine..
I asssociate cranberries with chicken/ham/turkey...and chestnuts with turkey?
I wont mention my disaster(an experiment!) using turkey & blackbean sauce

Trickys heard all about that

Jackie · Post by **Jackie** » Thu Jun 10, 2004 3:54 pm

Dont know if anyone has been watching Hells Kitchen? But they cooked Venison with chocolate sauce! sounds interesting! Anyone tried it, or got the recipe?

ROD · Post by **ROD** » Thu Jun 10, 2004 4:08 pm

2 litres veal stock
1lb shallots chopped
4 cloves garlic crushed
1oz butter
2 sprigs thyme
2 tsps raspberry vinegar
1 bottle red wine
1.5 oz dark bitter chocolate
2 tsps black peppercorns
1 bay leaf

Saute shallots and garlic in butter with thyme, bayleaf and peppercorns. Deglaze with vinegar and add wine. Boil down to 3fl oz. Add veal stock and reduce to 600 ml. pour through sieve and add chocolate. Stir till it melts. Dont let the sauce boil. check and adjust seasoning

Venison steaks - brown steaks in pan for 3 mins and then roast in hot oven, covered with grease proof paper for 4 -5 mins. Let rest for 3 mins

Very good

Allegedly chocolate used to feature in Aztec cooking

Jackie · Post by **Jackie** » Thu Jun 10, 2004 4:29 pm

Thanks Rod........Seems an awful lot of liquid though,to boil down to a pint. Whats it like,Is it worth me trying it?

Guest · Post by **Guest** » Thu Jun 10, 2004 5:17 pm

Pork or Veal Chops With Merlot Fig Demi-Glace

4 rib or loin pork chops or veal chops, each 3/4 inch thick (about 1 1/2 pounds total)
Salt and black pepper to taste
1 tablespoon olive oil
1/2 cup Merlot or other bold red wine
2 cups water
2 to 3 tablespoons demi-glace concentrate
2 tablespoons fig preserves

Season chops with salt and pepper.
Heat oil in a large skillet and brown the chops on both sides.
Add the wine, bring to a boil and lower the heat so the liquid simmers. Simmer for a few minutes, until the wine is reduced to a glaze. Add the water and heat until boiling.
Stir in the demi-glace (oxo not recommended) until smooth.

Cover and simmer until the chops are not quite firm in the center and a thermometer inserted through the side of the chop into its center registers 145 degrees for pork, or 140 degrees for veal, about 5 minutes. Transfer the chops to a serving plate.

Stir the fig preserves into the sauce in the pan and boil until the desired consistency is reached. The sauce should be shiny and just thick enough to coat the back of a spoon. Season to taste with salt and pepper, and spoon over the chops

Makes 4 servings.

sauces

sauces

sauces

sauces. I love GUINESS in all my sauces

OXO Cube

Sauces

Chocolate sauce

Sauces

This works differently with port