Easy food recipes that you will find delicious, fulfilling and easy to produce.
Noisette Noisette (Nut Brown) The term Noisette in cooking can be defined in 3 different ways. Beurre Noisette is clarified butter that is cooked through until it turns a nut-brown colour. Normally served as an accompaniment to fish as in Sole Meuniere. Pomme Noisette are Potato balls approx 2 1/2 cm, cut with a melon […]
Mirepoix A Mirepoix is a mixture of 3 vegetables consisting of onions, carrots, and celery. The traditional ratio will always be 2:1:1, two parts onion, one part carrot, and one part celery. Mirepoix is used as the flavour base for a wide variety of dishes including stocks, soups, stews and sauces
Lyonnaise Any dish that is produced in the style of the French town of Lyon, typically with onions, as in Pomme Lyonnaise
Jambon French for “Ham”
Infuse To place food, herbs or spices into a liquid so as to extract the flavour from one to the other. Also known as “Steeping”.
Kirsch kirsch is a clear, colourless brandy traditionally made from the double distillation of morello cherries, a dark-coloured cultivar of the sour cherry, although nowadays other forms of cherry are used.It originated in Germany and is traditionally served cold in a very small glass and is taken as an apéritif.It is also used as a […]
Grind To reduce something down into much smaller particles.To grind coffee beans, for example, or to grind whole spices in a mortar and pestle.
Fricassée Fricassée is a white stew.Typically the meat is cut into bite-sized pieces and shallow braised in a white creamy sauce.
Duxelles Duxelles is a mixture of preferably Wild mushrooms thyme, butter, shallots and garlic cooked down to a paste-like consistency. Used most notably as a garnish in the preparation of Beef Wellington but also used as fillings in pastry, omelettes, on toast as a starter and to flavour sauces, soups, and gravies
Cut In Usually referred to when making dough or pastry.Where the dry ingredients are combined with a solid shortening, using two knives or a pastry blender until well mixed. This is referred to as “cutting in.”