Chef's Recipes - Bloomfield House Hotel
By Andrew Stolsie, Executive Chef
Cranberry jus
The perfect accompaniment to your Turkey Dinner.
Ingredients;
· 1.5kg Chicken Bones
· 500g Chicken Wings
· 3 Small Carrots (peeled)
· 1 Large Onion (peeled)
· 1 Leek (Washed)
· 1 Large Thyme Sprig
· 1 Bay Leaf
· 1 tsp Black Peppercorns
· ½ A Garlic Bulb
· 500g Fresh Cranberries or 250g of Cranberry Sauce
· Corn Flour as Required
· 1 Orange
· Sugar
1. Rinse the chicken bones and wings in plenty of cold water. Then place in a large saucepan with 4 litres of water. 2. Roughly chop the vegetables and add to the saucepan along with the herbs, peppercorns and garlic. 3. Bring saucepan to the boil and skim away any fat/scum from the surface. Having done this lower the heat to a gentle simmer. 4. Cook for 2-3 hours and thicken using corn flour or a traditional roux. At this point you would also add the cranberries, seasoning to taste, sugar to taste, along with the juice of one orange to add a little extra WOW to your sauce. Bon Appetit
Method
There you have it the perfect Cranberry jus in just 4 easy steps.
CHICKEN CURRY AND BASMATI RICE
Serves 4 people
INGREDIENTS
1 Large Spanish Onion (White Onion)
3 Cloves Garlic
200g Mild Curry Powder
15g Ground Cumin
15g Ground Paprika
15g Ground Coriander
2 Large Carrots
1cup Double Cream
2 Large Potatoes
4 Chicken Fillets
80g Tomato Paste
2Tbs Sugar
2Cups Water
2Cups Basmati Rice
1 Chicken stock cube
1) To begin you want to start by preparing all your ingredients so that they are ready when you start cooking. Start by peeling and dicing your onion, this is the worst part and might even lead to a few tears, then move onto the garlic. A little hint for peeling garlic, once you have broken your 3 garlic cloves from the bulb place them on your chopping board and give them a gentle smack with the side of your knife or the bottom of a pan. This makes it a lot easier to peel and there will be no fighting with the garlic peels that don’t want to come off. Dice the peeled garlic or use the fine side of your grater to grate the garlic and put aside with your onion. In a separate bowl combine your curry powder, cumin, paprika, and coriander and give it a good mix together. You now need to peel your carrots and your potatoes, once they are peeled dice the carrots and potato into about 5mm squares and place them in a bowl and just cover with water. This prevents your potatoes from going brown. Your last bit of preparation before you start cooking is your chicken fillets. Cut your chicken into nice bite size pieces and set aside for the time being.
2) Now its time to start cooking. You are going to need large pot on a medium heat with a little drizzle of oil, 1 Tbs will do the job. Take your diced onion and garlic and gently start to fry - you don’t want to brown your onions, just soften them to get the sweet flavour out of them. Add your curry mix and continue to cook for 1 minute. Keep stirring so your curry does not start to burn. Add your tomato paste and your 2 cups of water, turn the heat down to low and allow to simmer. Place a frying pan on a medium heat with a little oil and brown your diced chicken. When nicely browned add your chicken (which does not have to be fully cooked at this stage) to your curry pot including all the juices - that is were your flavour is. Return your pot to a medium heat. Now strain the water off of your carrots and potatoes and add to your pot with the cream, sugar and stock cube. You can add a little more water at this stage if the sauce is a bit thick but remember your potatoes will help thicken your curry as it cooks. Your curry will need to cook for 25-30 minutes.
3) While you waiting for your curry to finish its time to boil your rice. All rice and different brands have different cooking times, so have a look at the back of the packet for the cooking instructions.
Goats Cheese Soufflé
Serves 4 people. Preparation time 40 minutes
INGREDIENTS
30g Butter
30g Plain Flour
175ml Milk
1 Bay Leaf
Grated Nutmeg & Parmesan Cheese to Sprinkle
40g Cream Cheese
150g Goats Cheese (Diced)
6 Medium Egg whites at room temperature
1.5 ml Cream of Tartar
Salt & Pepper
1. Melt the butter in a saucepan on a medium heat & brown slightly, then add the flour. Stir for a minute.
Add half the milk & continue to stir, the mixture will start to thicken. Add the rest of the milk & the bay leaf & stir for 5 more minutes on a low heat. Add a pinch of nutmeg, salt & pepper.
2. Preheat your oven to 190 degrees. Butter four 9cm ramekins. Remove soufflé mix from the heat & remove the bay leaf. Add both cheeses to the mixture.
3. In a separate, clean & dry bowl whisk your egg whites to a soft peak stage. (you can use an electric mixer). Add the cream of tartar to the egg whites & continue to whisk until it is at the stiff peak stage. The peaks should just flop over a little. You do not want them to be too stiff.
4. Pour your egg white mix into your soufflé sauce & gently fold it in. This needs to be done gently so that you do not beat all the air out of your mixture.
5. Gently pour your soufflé mixture in to your ramekins and bake for 25 – 30 minutes until golden brown.
6. You need to serve your soufflés at once to get the best effect out of them.
By Andrew Stolsie
Executive Chef - Bloomfield House Hotel
Belvedere, Mullingar
Tel: 044 93 40894
Email - info@bloomfieldhouse.com
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Bloomfield House Hotel, Leisure Club and Spa
Belvedere, Mullingar
Co. Westmeath
Ireland
Tel. +353 (0)44 9340894
info@bloomfieldhouse.com
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