Rob’s recipes

Some Basic Recipes:

Meat Stock

1 tbsp olive oil
Beef or Chicken bones (left over from a roast)
1 large carrot, roughly chopped
1 medium onion, cut into ¼’s
2 sticks celery, chopped
Parsley stalks of fresh thyme stalks
2 bay leaves
10 black peppercorns

Method

  • In a large saucepan heat the oil. Add the vegetables and cook until softened.
  • Now add the bones, parsley, bay leaves and peppercorns. Cover everything will cold water and bring to the boil.
  • Once boiling skim off any scum from the surface then simmer for 3 hours.
  • During this time the liquid will reduce and you will be left with a rich flavoured dark stock.
  • Strain the stock to remove the bones and peppercorns etc and allow to cool.

Brown Sauce

25g butter
25g flour
568ml brown stock

Method

  • Melt the butter in a saucepan then add the flour. Stir until the mixture forms a smooth paste which leaves the sides and base of the pan cleanly then cook for about 2 minutes.
  • Take the pan off the heat and stir in ¼ of the stock. Stir together and return to the heat.
  • Bring to the boil stirring continuously to get a smooth sauce.
  • Repeat the process until all the stock has been combined and you have a smooth brown sauce.
  • Gently simmer for 8-10 minutes then season with a little cracked black pepper.

Note: if the bones are not cooked pop them in a roasting tray with the vegetables and place in a hot oven for 45 minutes then transfer to the pan and continue as above (you will not need to add the olive oil as the bones will produce their own fat.

White Sauce

Portions: makes about 1 pint of sauce

25g butter
25g plain flour
568 ml milk

Method

  • Melt the butter in a saucepan then add the flour. Stir until the mixture forms a smooth paste which leaves the sides and base of the pan cleanly then cook for about 2 minutes.
  • Take the pan off the heat and stir in ¼ of the milk. Stir together and return to the heat.
  • Bring to the boil stirring continuously to get a smooth sauce.
  • Repeat the process until all the milk has been combined and you have a smooth white sauce.
  • Gently simmer for 8-10 minutes then season a little white pepper and grated nutmeg.

Note: to give the sauce extra flavour, gently bring the milk to the boil with 1 bay leaf a couple of cloves and half an onion. Once boiled remove from the heat and allow to cool, do not add the bay leaf, clove and onion to your sauce.

Soda Bread

340g/12oz plain flour
1 Level tsp bicarbonate of soda
290ml/½ pint Sour Milk or Buttermilk

Method

  • Preheat the oven to 400F/200C/Gas 6.
  • Tip the flour and bicarbonate of soda into a large mixing bowl and stir.
  • Make a well in the centre and pour in the buttermilk, mix to form a soft dough.
  • Turn onto a lightly floured surface and knead.
  • Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.
  • Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.
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2 Responses

  1. Papas a los pobres

    Ingredientes:

    -Papas: cantidad necesaria según comensales
    -Cebollas: como arriba
    -Ajo: una cabeza
    -Aceite: cantidad necesaria

    Preparado:

    En agua hirviendo y con sal, poner las papas previamente peladas y cortadas en dados, agregarle los cebollas y los dientes de ajo pelados y sin el centro verdoso (eso evitara que caiga pesado al estómago y el olor fuerte en la boca). Sacarlas al dente y escurrir. No son para puré.

    Poner en una fuente, rociar con aceite y servir calientes. Para aquellos que les agrade el sabor del ajo y no su presencia retirarlo antes de poner el aceite.

  2. oh er misses

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