Very Fine chop shallots ( pref), 2nd pref red onion. Last choice normal onion. It is good to get some of the sweetness from the shallot / red onion.

Gentle Fry until soft. Fine grate Garlic towards the end of cooking. Be careful not to burn this.

Add whole peppercorns. Black or Green, mix any are fine.

Add stock, about 500ml. Stock cube is fine, be aware they have salt added so you may need to balance the flavour. Tradional is beef stock. Veg is fine if you pref.

Bring to boil reduce it down and starts to thicken.

Add cream – 100ml whipping cream.

Boil until nice and thick.

.

Backdrop

Salad cream is a British fav dressing for salads. For those who know me I have travelled a lot and often either not been able to find it or had to visit an expat shop and pay rip-off prices.

I decided to use Heinz as a ref marker. It was not my intention to replicate or copy Heinz only use it as a baseline flavour.

It took a few attempts, this is what I came up with. It is close to Salad Cream, I may play around each time I make it.

I tried various mustards Dijon was tasty but the wrong flavour.

I think the key is the citric ( lemon juice ) to sugar balance and then balance that to the vinegar. Find that balance to give an almost neutral result. I tried both flavours toward vinegar and also towards lemon a little either side of neutral works well and is closest to Heinz. My taste favour towards the lemon but remember keep it subtle. You should not know any of them are in the recipe.

I think Heinz use an oil which has a flavour, I used Sunflower for my experiments. Olive oil would be overpowering. Rapeseed is a possible, Ill buy some next time I go shopping and give it a try.

Ingredients

.

Qty	Description
2	hard-boiled egg -yolks only hard boil them in shells then remove the yolks when cool.
1tbs	English mustard
1/2	lemon juice only
1 pinch	Pinch caster sugar
2tbs	white wine vinegar
100ml	double cream its a thick cream 48% fat but thats not important for this recipe-I think this might be USA Heavy Cream – it is a thick pouring with a little help cream Whipping and single cream are too thin) I guess Whipping cream which has been whisked until it starts to thicken but not all the way to solid.
100ml	veg oil
Some	Salt & Pepper

Those who do not know English Spoon sizes:

tbs means Table Spoon. My spoon set says its 15ml. My nan and I also know it as a quick measure for 1 once. Note, I use English Table Spoon, I know Australians have different cup and spoon sizes but most Aussies know how the conversion.

Method

Mix together in a bowl and blitz it until creamy.

I use one of the hand help spinny choppy things to blitz it but a liquidizer/blender on low speed would be as good.

For those who do not have a handheld spinny choppy thing, I love mine, when I was first given one by a friend my reaction was why do I need that. Now I love it. The pic is not the one I have but gives you an the idea.

^[3]

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Ingredients

[table caption=”Ingredients” width=”500″ colwidth=”20|100″ colalign=”left|left”]
Qty,Desc
25g (1oz), dried mushrooms
275ml (9½fl oz), boiling water
50g (1¾oz) ,butter
110g (4oz), dark-gilled mushrooms roughly chopped
2 medium, carrots chopped
2 ,celery stalks chopped
1 medium, onion chopped
1, leek washed and chopped
2 ,bay leaves
1½ teaspoons ,chopped fresh thyme
2 ,cloves garlic crushed
2ltr (3½pt), vegetable stock
some, flour to thicken
[/table]

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Method

.

Put the dried mushrooms in a jug with 275ml boiling water and leave them to soak for 10 minutes

Melt the butter,

Saute all the prepared vegetables, herbs and garlic, stir well over a gentle heat until everything is glistening with a coating of butter NOT MUSHROOMS.

Pour in the dried mushrooms and their soaking water, followed by 2ltr (3½pt) of hot stock.

Bring up to a gentle simmer and, keeping the heat low, let the soup barely simmer for 1 hour.

After that, place a colander over a large bowl and strain the soup into it.

Remove the bay leaves, and purée the vegetables with a little bit of the stock in a liquidizer , then return this to the rest of the stock and whisk to a smooth consistency.

Add flour and hard boil to reduce.

.

Stock Cubes

flour / bisto

grnd pepper ( black )

fine / tiny chopped garlic

fine / tiny chopped ginger

mixed herbs

red wine vinegar

after cooking for a while to cook out the flour and to let vinegar evap taste, it might need a small amt of sweetener. I didnt use, if it does need sweetness, damera sugar would add a nice flavor to balance flavor.

.

Ingredients

Hollandaise:

• 3 large egg yolks
• 300g clarified butter

Gastric:

• 4  tbs white wine vinegar
• 6 white peppercorns
• 1 shallot peeled and diced

To serve:

• 1 blood orange
• 1 tsp chopped tarragon

Method

To make the gastric put all the ingredients into a pan and boil to reduce to 2 tbs. Strain through a sieve into a bowl.

I use a Bayne marine to melt the butter when melted. turn off heat and drizzle in the egg yolks whisking constantly. Add slow and mix well, we want the heat of the butter to cook the eggs but also keep it a smooth sauce.

To make the sauce, blitz the egg yolks in a food processor then add the butter in a drizzle, whisking continuously. Add the gastric, season.

To transform into a béarnaise sauce, add 2 tbs of chopped fresh tarragon.

To transform into a maltese add the juice and zest of blood orange.

Ingredients

• 3 egg yolks
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar
• 200ml vegetable oil
• Salt and pepper
• 1 lemon, juice and zest

Method

To make the mayo whisk together the egg yolks, mustard and vinegar.

Slowly drizzle in the oil, whisking continuously, until thick. Add the lemon juice and zest then whisk again.

Ingredients

1 pint cream / milk

6 large egg yolks

1 dsp cornflour

1 oz golden sugar

1 dsp Vanilla or a pod split

Method

Heat cream / milk

Whisk Egg yolks sugar and cornflour, if using vanilla extract mix here. If using a pod add to the milk to infuse.

Gradually pour hot milk into bowl with eggs etc stirring in as it pours.. Take your time or you get scrambled eggs

When its mixed return to heat. It can be done directly in a pan but it tends to burn or stick. I prefer a bai marie .

Slowly stir constantly. Until its done. Normally, nothing appears to be happening for a long time, then suddenly it thickens. Thats when you play with the heat , lifting the bowl replacing etc. To keep it from lumping , burning or sticking.

If you do overheat it and it looks grainy, transfer it to a jug or bowl and continue to whisk until it becomes smooth again.

Pour the custard into a jug or bowl, cover the surface and leave to cool.

For the Shrewsbury sauce:

2 level tablespoons plain flour

1 heaped teaspoon mustard powder

1 pint (570 ml) Beaujolais or other light red wine

5 rounded tablespoons good-quality redcurrant jelly, such as Tiptree

3 tablespoons Worcestershire sauce

juice 1 lemon

salt and freshly milled black pepper

Ingredients

Classic Peppercorn Steak Sauce

• 1 tablespoon (15 ml) olive oil or steak drippings
• 1/3 cup (35 g) minced shallot
• 1 clove garlic minced
• 1/4 cup (60 ml) cognac or brandy
• 2 cups (475 ml) beef broth or stock
• 1 tablespoon (8 g) black peppercorns, coarsely crushed
• 1/3 cup (80 ml) heavy cream
• 4 teaspoons (10 g) cornstarch
• 2 to 3 teaspoons (10 to 15 g) Dijon mustard

Makes enough for 4 servings

Peppercorn Sauce Without Cream

• 2 1/2 tablespoons (35 g) butter
• 4 1/2 tablespoons (35 g) flour
• 3/4 cup plus 4 teaspoons (200 ml) milk
• 1/3 cup plus 4 teaspoons (100 ml) chicken or vegetable stock
• 1 tablespoon (15 ml) brandy
• 4 teaspoons (15 g) black peppercorns
• Salt to taste

Makes enough for 4 servings

Green Pepperco ^[11]rn Cream Sauce

• 1 tablespoon (14 g) butter
• 1/4 cup (25 g) chopped shallots
• 3/4 cup (180 ml) beef broth or stock
• 1 cup (240 ml) whipping cream
• 3 tablespoons (45 ml) cognac or brandy
• 2 tablespoons (5.5 g) green peppercorns in brine,drained

Makes enough for 4 servings

aking Classic Peppercorn Steak SauceDownload Article ^[12]

1. 1Heat the oil and chop the shallots and garlic. Pour 1 tablespoon (15 ml) of olive oil or steak drippings into a skillet and turn the heat to medium. Peel a shallot and 1 clove of garlic. Use a sharp knife to mince the shallot, so you get 1/3 cup (35 g). You should also mince the garlic.^[1]
   
2. 2Sauté the shallot and garlic for 1 to 2 minutes. Stir the minced shallot and garlic into the hot oil. Stir and cook the aromatic mixture until the shallot softens. This should take 1 to 2 minutes.[2]
   
3. 3Stir in the cognac, beef stock, and peppercorns. Keep the heat on medium and stir in 1/4 cup (60 ml) of cognac or brandy, 2 cups (475 ml) of beef stock or broth, and 1 tablespoon (8 g) of coarsely crushed black peppercorns.[3]
   
4. 4Dissolve the cornstarch in heavy cream and whisk it into the sauce. Get out a small bowl and pour 1/3 cup (80 ml) of heavy cream into it. Add 4 teaspoons (10 g) of cornstarch and whisk until the cornstarch is dissolved. Whisk the mixture into the skillet with the sauce.[4]
   
5. 5Stir in the mustard and simmer the sauce for at least 5 minutes. Whisk 2 to 3 teaspoons (10 to 15 g) of Dijon mustard into the skillet and bring the sauce to a gentle bubble. Simmer the sauce until it’s as thick as you like. This could take 5 minutes (for a thinner sauce) to 30 minutes (for a very thick sauce). Serve the classic peppercorn sauce with your favorite steak.[5]
   
   • Store the leftover peppercorn sauce in an airtight container in the refrigerator. Reheat it and use it within 1 to 2 days.

3 handfuls mint

1 handful chopped bread

extra virgin oil

salt & pepper

2tsb mustard powder – it can be the normal paste / spread but its more difficult to mix with the other ingredients.

red wine vinegar

3 handfuls fresh mint pounded , chopped whatever. Can use dried mint fresh is much better for this one.

2 crushed handfuls of fresh rosemary or approx 1 1/2 tsp of dried. Use a pestle & mortar.

3 cloves of garlic

olive oil as needed

3 lemons halved juiced into bowl.

[table]

Qty, Inngredient

4oz  – 100g,unsweetened choc i.e 70%

1/2 cup-113g, butter

3/4 cup-100g, drinking choc ( dark)

2 cups-402g,sugar

1/2cup-120ml,milk

1/2cup-120ml,whipping cream

[/table]

1. Use bay marie to melt choc and butter. When melted stir in drink choc.

2. Use a bay marie to melt choc & butter, gradually stir in sugar. Let it cook gently stir occasionaly.

3. graduarly stir in cream and milk. Continue cooking for 1 hour.

 

Its ready when smooth

 

 

 

[table]

qty, item

8,egg yolk

75g,caster sugar

300ml,milk

300ml,cream

1,vanilla pod

[/table]

 

Beat eggs and sugar.

pour in the milk

add vanilla

bay marie and add cream

 

Ingredients

[table]

qty,ingredients

225g, Bramley Apples – peeled & chopped

112g, Suet

175g,raisins

175g, sultanas

175g, mixed candied peel

175g, dark brown sugar

1, zest and juice of orange

1, zest and juice of lemon

25g,chopped almonds

2tsp,mixed ground spice

1/2tsp,gnd cinamon

1/4tsp,nutmeg

6tbl,Rum

[/table]

Method

1. Combine everything except the Rum

2. Cover the bowl and leave over night.

3. Pre heat oven to 110C

4. Use a covered dish or tray covered with foil.

5. Cook for 3 hours

6. Remove the bowl and allow to cool slowly. It may appear fatty thats fine.

7. Stir occasionally until cool. It should all come together and not look tiny shreds.

8. When cool stir in Rum

 

JB Version

I’ve used Pork, Chicken and Turkey. The only difference to the method is the cooking time.

1) Cut for pork you need slices about 1″ thick or use thick chops.

2) dry the slices with a tissue etc.

3) put some flour on a plate and lightly cover the slices.

4) heat some oil in a pan we use a metal casserole dish

5) Fry the slices just to give colour. Set slices aside keeping the oil and juice in the pan.

6) Use the same pan and juice  to construct the sauce as below. We omit the mushrooms.

7) Once the sauce is together, add the slices, put a lid / cover on and cook in an oven about 150C for about 1 1/2 hours.  Check from time to time to ensure its not getting too dry, if so add cider. The sauce should be thick.

Goes well with spud, various rices – I’ve tried some of the brown grain rices.

Sauce

2 onion to soft
2 apple
1 tbl herbs – most work well, either sage, mixed, thyme etc
2tbl grain mustard

250 ml stock
300ml cider
250 ml creame fresh is nice.  You can use either single or double cream.

You may need a little flour for thickening.
cook for 10 mins

Ingredients

½ cup lemon juice
2 chicken stock cubes, crumbled
2 tablespoons cornflour
2 tablespoons honey
2½ tablespoons brown sugar
1 teaspoon grated green ginger
1¾ cups water

Method

Combine all ingredients in a saucepan.
Stir over low heat until sauce boils and thickens.

Ingredients

3 tbsp white wine vinegar
6 peppercorns
1 dried bay leaf
2 eggs, yolks only
125g/4oz butter
lemon juice, salt and pepper to taste

Method

1. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction.
2. Put the egg yolks in a food processor with the vinegar reduction.
3. Gently melt the butter so that the butter solids fall to the bottom of the saucepan.
4. Turn the food processor on and slowly pour the butter on to the egg yolks with the motor still running. The sauce will start to thicken. When only the butter solids are left, stop.
5. If the sauce is too thick, add a little hot water.
6. Season to taste with salt and pepper and a little lemon juice.

250ml/8fl oz cider vinegar
1 bay leaf
½ tsp ground coriander
½ tsp ground cinnamon
8 tbsp Demerara sugar
1.5kg/3lb ripe tomatoes, quartered, seeds removed
1 tsp salt
1 tbsp English mustard powder
1 garlic clove, crushed
Tabasco sauce
2 tbsp tomato purée
½ tsp cornflour, if necessary

Method

1. For the tomato ketchup, place the vinegar, bay leaf, coriander, cinnamon and sugar into a heavy-based saucepan and bring to a gentle simmer.
2. Add all of the remaining tomato sauce ingredients, except the cornflower, and bring to the boil, stirring occasionally to prevent any sticking or burning.
3. Once boiling, reduce the temperature and simmer, stirring frequently, for 30 minutes. (NB: be careful the mixture doesn’t burn or catch on the base of the pan as this will ruin the sauce.)
4. Remove from the heat and allow to cool for a few minutes. Transfer to a food processor or liquidiser and blend until smooth. Push the sauce through a sieve into a bowl and allow to cool completely.
5. If you find the ketchup is too thin once cold, place into a pan and boil until thickened, stirring frequently. If necessary, add half a teaspoon of cornflour mixed to a paste with water; this will prevent the tomato water separating from the ketchup, but be careful not to make it to starchy and too thick.

.

Ingredients

[table caption=”Ingedients” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Qty,Description
350g , spagetti
200g, Guanciale – If unavailble chunks of smoked gammon is not great but ok. Or better a good dry smoked ham.
4, Eggs
Some, Romano Cheese, If not possible a parmasan is ok.
Some, Black pepper
[/table]

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Method

Boil water and cook pasta to al dente. The time varies between shop brought dried and homemade fresh.

Cut Guanciale / Ham / Gammon into small cubes. Cook over medium heat with a little olive oil to prevent sticking. Remember as the Guanciale cooks its own fat will render out. Give it a stir from time to time to ensure even cooking. Most prefer to cook until crispy if using a substitute achieve the best possible without burning.If sticking is a problem, add a touch of water NOT OIL !!!

Mix eggs just before needed. Many make the mistake of mixing eggs early and leave them standing. That will not give the best result. Ask any good pastry chef 🙂

Drain the pasta.

Stir in the cheese to the egg mix. To make a thick creamy sauce.

Drain pasta stir in egg mix and meat the heat of the pasta will cook the eggs

Mix well. Serve as quickly as possible as the heat will soon go even if you have a heavy pot. If its too sticky add a little of the water used when cooking the pasta, it should still be warm. If its too runny add cheese.

This dish is difficult to reheat. NEVER MICROWAVE IT !!!!!