Corlear's profile page
Recipes
Burgundy Chicken
By corlear
Poulet de Bourgogne
- 3 1/2 - 4 pound chicken
- 2 tablespoons butter
- 2 1/2 tablespoons oil
- 1 tablespoon flour
- 1 1/4 cups white Burgundy
- 4 shallots, finely chopped
- 1 lemon rind, finely grated
- salt
- pepper
Pan-Seared Foie Gras
By corlear
Chef’s Notes: This appetizer is a very simple, tasty dish created by Sons Chef Chris Shepherd
- 1/4 cup Veal or Beef demi-glace (optional but worth it!) (see recipe)
- 1/2 cup Spiced Pecans (see recipe)
- 12 ounces foie gras
- Pinch salt and black pepper
- 1 1/2 cups julienned Granny Smith apple
- 2 tablespoons praline liqueur
- 2 cups baby frisée (or julienned chicory or Belgian endive)
Lamb Cutlets Baked in White Wine
By corlear
Côtelettes d’agneau au Vin Blanc
- 1 kg (2 lb) potatoes
- 1 clove garlic
- 4 lean lamb cutlets, best end of loin (allow 2 per person if small)
- 75 g (3 oz) butter
- 2 tablespoons boiling water
- 4 tablespoons coarsely chopped onion
- salt
- black pepper
- 300 ml (1/2 pint) dry white wine
- 4 tablespoons cold water
- 4 teaspoon dried thyme
- 1 bay leaf
Black Current Bavarian
By corlear
Le Bavarois au Cassis Prepare the night before, or the morning if to be served that evening
- 800 g Black current berries
- 250 g granulated sugar
- 5 gelatin sheets
- 50 cl heavy cream
- 50 g powdered sugar
- l5 g butter
Prawn Legs in Tempura Fritters
By corlear
For the tempura: 1. Dissolve the yeast in warm water
- For the tempura:
- 1/2 cup warm water
- 1 oz dry yeast
- 3/4 cup plain flour
- sugar
- salt
- For the prawn legs:
- 4 oz whole prawns
- To finish:
- 7/8 cup plain flour
- 1 cup 0.4º olive oil
- salt
Toffee Bonbon
By corlear
For the toffee filling: 1
- For the toffee filling:
- 21/2 cup sugar
- 11/4 cup single cream (35% fat)
- 2/3 oz sorbitol
- For the golden paint:
- 1 tsp powdered gold
- 3/4 tbsp cocoa butter
- To finish:
- 70 % cooking chocolate, melted
- Maldon salt
- semi-spherical bonbon moulds
Pumpkin and Leek Soup
By corlear
Soupe au Potiron et aux Poireaux "In passing through the Maconnois," wrote Tobias Smollett in 1766, "I observed ...
- 3/4 lb potatoes
- 1 1/2 lb pumpkin
- white part of 4 leeks, split
- 1 qt water, more if needed
- salt
- pepper
- 5 Tbsp butter
- a few springs chervil OR 1 tsp chopped chives
- 1/2 tsp sugar (optional)
Chicken Liquid Croquettes
By corlear
For the chicken stock: 1
- For the chicken stock:
- 1 3/4 oz leeks
- 1 3/4 oz onion
- 1 3/4 oz carrot
- 3 cups chicken
- 10 1/2 oz chicken carcass
- 6 cups water
- For the chicken mousse:
- 1/8 cup butter
- 3 tsp onion
- 1/2 oz plain flour
- 1 1/4 cup chicken stock (see previous step)
- 2 sheets gelatin (previously rehydrated in cold water)
- 2 Tbsp single cream (35% fat)
- freshly ground white pepper
- freshly ground nutmeg
- salt
- For the fresh pasta sheets:
- 2 1/4 cup plain flour
- 1/2 cup egg
- 1 3/4 oz 0.4º olive oil
- salt
- For the croquettes:
- 1 1/3 cup plain flour
- 5 1/4 oz breadcrumbs
- 1 egg
- 10 chicken mousse rectangles (see previous step)
- 10 sheets cooked pasta
- To finish:
- 1 1/4 cup 0.4º olive oil
Fresh Yogurt Bonbon
By corlear
For the yogurt ganache: 1
- For the yogurt ganache:
- 1/2 oz sorbitol
- 1/2 oz icing sugar
- 1/2 oz glucose
- 51/4 oz natural yogurt
- 23/4 tbsp Greek yogurt
- 8 oz milk chocolate
- 1 tbsp butter, softened
- 1 tbsp powdered yogurt
- For the bonbons:
- yogurt ganache (see previous step)
- 70 % cooking chocolate, melted
- 1 semi-spherical bonbon mould
Sheep Belly
By corlear
La Panse de Brebis
- heart and lungs
- coarse salt
- grounded pepper
- veal kidney fat
- Corn starch
- 1 grated nutmeg