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RECIPE SECTION ST FOOD & WINE GUIDE

Le Cordon Bleu Australia Recipes and video demonstration

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Le Cordon Bleu Australia Recipes and video demonstration

Recently  Le Cordon Bleu Australia invited us in for a sneak peak of their professional chefs in action and we wanted to share this incredible mastery with you!

In this video production, Chefs George Clegg, Jason McKavanagh and William Pointu, demonstrate the dishes that every age should be able to whip up in their kitchens – from ’15 to 50’.

For teens: a simple poached egg and omelette recipe should be simple enough at this young age to become a bit self sufficient and give parents a break from cooking.

For 20-year-olds:  a beautiful braised chicken is a great stepping stone for 20-somethings to begin hosting dinner parties and impressing friends.

For 30-year-olds: when cooking starts becoming a hobby, finessing a hollandaise is a goal that any budding chef would like to accomplish.

For 40-year-olds: mastering the perfect chocolate tart should be a breeze for this age group, as by now they are more skilled in the kitchen.

For 50-year-olds: Seasoned cooking veterans should have the art of a light and fluffy soufflé absolutely down pat by now!

We hope you enjoy this content as much as we do – please feel free to share with your audience should they be keen in the kitchen (we’ve also included the recipe cards to go along with each dish should your audience be willing to give one a try!).

POACHED EGGS

OUEFS POCHÉS NATURE

Serves: 1

INGREDIENTS

1 x Egg

1 tbsp White vinegar

Approx. 1.2. lt Water

 

1. Fill saucepan 3⁄4 full with water. Bring water to boil and reduce temperature to approx. 90-92oC.

2. With a wooden spoon, gently stir the water clockwise. Break the egg into a small cup/ ramekin, gently ease into the centre of the liquid, and gently stir liquid every 30 seconds. The egg should form a teardrop shape and cook for approx. 4-5 minutes, until the egg white is firm and the yolk is soft.

3. Remove the egg carefully with a perforated spoon and drain on a clean cloth before serving. Trim off loose edges.

4. If required, refresh the egg after poaching in ice water. Reheat by re-poaching the egg in water for approximately 1 minute.

For Benedict, serve the poached egg on 1/2 English muffin or toasted sourdough with ham and Le Cordon Bleu Hollandaise.
For Florentine, serve the poached egg with wilted spinach on an English muffin or toasted sourdough and finish with our Le Cordon Bleu Hollandaise or Mornay sauce.

Bon Appétit!

METHOD

Egg
White vinegar

1. Fill saucepan 3⁄4 full with water. Bring water to boil and reduce temperature to approx. 90-92oC.
2. With a wooden spoon, gently stir the water clockwise. Break the egg into a small cup/ ramekin, gently ease into the centre of the liquid and gently stir liquid every 30 seconds. The egg should form a teardrop shape and cook for approx. 4-5 minutes, until the

 

SIMPLE OMELETTE

OMELETTE SIMPLE

Serves: 1

INGREDIENTS

3x Eggs

10 ml Cream

15 gms Butter

Salt and white pepper to taste

METHOD

1. Break three eggs into a bowl, season with salt and pepper, add cream and beat with a fork to blend the whites and yolks thoroughly. This will prevent streaks of white showing in the finished omelette. Do not overbeat.

2. Heat the omelette pan, add butter and move the pan around to coat the base and sides completely. When the butter is foaming hot, pour in the eggs.

3. Shake the pan briskly and stir with a fork, at the same time removing the egg from the sides of the pan to the centre as it begins to set. When the egg is slightly firm underneath but still soft in the centre, leave it for a few seconds on full heat. Pull away from the heat, take hold of the handle of the pan and, using the fork to release the omelette from the sides, fold one-third of it over.

4. Fold the other end of the omelette towards the centre and shape the ends to form an oval shape. Tap the pan on the stove to make the omelette slide to the edge of the pan, leave for a few seconds on full heat.

Bon Appétit!

GRANDMA’S ROAST CHICKEN

POULET EN COCOTTE GRAND-MÈRE

For Brining

Whole chicken (1.2kg)

3x Bay leaves

2tbsp Black peppercorns

175 gms Rock salt or sea salt Sugar

1.5 lt. Water

1x Bunch Marjoram, thyme or rosemary (optional)

For Roasting

2 sprigs Thyme

Butter15 gms.

1 tbsp Olive oil

50 gms Carrots, peeled and sliced

100 gms Onions, peeled and sliced Salt and pepper, to taste

METHOD

For Brining

1. To make the brine, place the bay leaves, marjoram, peppercorns, salt, sugar, and water in a large saucepan over high heat.
2. Bring to the boil and cook, stirring, for 4 minutes or until the salt and sugar have dissolved. Remove from the heat and set aside to cool completely.

3. Tie the legs of the chicken with kitchen string and place, breast- side down, in the brine. Cover and refrigerate for 4–8 hours.

To cook the chicken, continue with Roasting as per the Le Cordon Bleu recipe for Poulet en Cocotte Grand-Mère below.

For Roasting

1. Pre-heat oven 190°C. Place the thyme in the cavity of the brined chicken and season.
2. Truss chicken – Sauté the onion and carrot in the butter in a roast- ing tray. Remove the chicken from the brine and place the chicken on top of the carrot and onion. Season the chicken with salt and pepper and baste with the olive oil. Place into oven at 190°C for approx. 1 hour until the chicken is golden brown and the chicken juices run clear.

3. Remove the chicken from the oven and allow to stand for 5-10 minutes before carving and serving.

Serve with our Le Cordon Bleu Hollandaise Sauce recipe. Bon Appétit!

HOLLANDAISE SAUCE

SAUCE HOLLANDAISE

Yields: 250ml of sauce

INGREDIENTS

250g Butter
50ml White wine vinegar
50ml Water
4 White peppercorns, crushed 3 Egg yolks

Lemon juice of 1/2 lemon

METHOD

1. Place butter into a container and melt in a bain-marie as per demonstration. Clarify the butter and keep lukewarm.

2. Place vinegar, water, and peppercorns into a sauteuse and reduce to approx. 10-15mls. Cool and strain and place into a bowl.

3. Add cooled vinegar reduction to the egg yolks and whisk continuously in a bain-marie until cooked (sabayon, ribbon stage).

4. Remove the bain-marie from the stove and add the warm clarified butter to the sabayon, gradually in small amounts whisking continuously.

5. Finish with the lemon juice, cover, and keep at an even temperature of approx. 40–45°C as shown in demonstration. After the sauce has been used, discard im- mediately after 3 hours. Do not re-use.

Serve with our Le Cordon Bleu recipe for Poached Eggs or Grandma’s Roast Chicken.

Bon Appétit!

RASPBERRY SOUFFLE

SOUFFLE AUX FRAMBOISES

INGREDIENTS
For the Coulis

375g Raspberry puree (frozen) 100ml Water
40g Cornflour
100g Sugar

10g Butter (for ramekins) 20g Sugar (for ramekins) For the Meringue
3 Egg whites

30g Sugar
20g Icing sugar (dusting)

METHOD

1. Put the frozen raspberries, sugar, and water in a saucepan and bring to boil. Thicken the coulis with cornflour dissolved in a little water. Blend the compote and strain, then leave to cool. Line the ramekins with butter and coat them with sugar.

2. Whisk the egg whites using a KitchenAid stand mixer, gradually adding the sugar. Mix a third of the egg whites into the coulis. Then gradually fold the remaining egg whites into the coulis. Pour the souffle base into the ramekins and bake at 210°C for 15-20 min.

Bon Appétit!

 

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