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23/09/2008
Using Essential Cuisine’s Classic Lobster Bisque, make your own fantastic Christmas soup with just a few simple additions:
See recipe>>
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16/09/2008
CREATED BY MICHAEL GODFREY – ETON COLLEGE EXECUTIVE HEAD CHEF AND MEMBER OF CRAFT GUILD OF CHEFS’ CULINARY ACADEMY TEAM COMPETING IN OCTOBER’S CULINARY OLYMPICS IN ERFURT, GERMANY
Basted Breast of Chicken with its own forcemeat enriched with Camembert and Truffled Summer Vegetables, Sweet Potato Fondant scented with Vanilla and Biscuit of Black Pepper and Thyme
See recipe>>
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16/09/2008
 DISH CREATED BY GARETH EVANS – SENIOR WINNER OF THE SKILLS FOR CHEFS CONFERENCE 2008 (SOUS CHEF AT CWTCH, ST DAVID’S, PEMBROKESHIRE)
Duck breast rolled in a celeriac mousse and Carmarthen ham, accompanied by a crispy roll of confit duck leg, fondant potato, baby vegetables and a date sauce
See recipe
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08/08/2008
Created by Ross Williams
Overall winner and Meat Category Champion of PubChef Food Excellence Awards 2008
(Chef at The Wellington, Herefordshire)
Roast Rack & Faggot of Speckle Faced Welsh Lamb with Shallot & Red Wine Sauce and Roast Garlic Mash
see recipe>>
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30/07/2008
Seared fillet of provenance beef, Shropshire Blue and walnut ravioli and truffle foam (with sweet potato mousaline, Savoy cabbage, woodland mushroom and beans)
For full recipe details click here>>
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21/11/2007
INGREDIENTS:
Essential Cuisine Lamb Glace 100g
Garlic Puree 5g
Pureed Chilli to Taste 5g
Lemon Juice 100ml
Ground Cinnamon 5g
Ground Ginger 5g
Ground Clove 1g
Ground 5 Spice 1g
Ground Black Pepper 1g
Lemon Juice 100ml
Olive oil 150g
Honey 20g
Season Salt
METHOD:
Blend all the ingredients together and allow to stand for 10 minutes, pass through a fine sieve. Fill Essential Cuisine drizzle bottle. This authentic Moroccan spiced drizzle works well with salads, and as a warm dressing for a main course. Alternatively, try it with grilled goats cheese or couscous dishes.
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21/11/2007
INGREDIENTS:
Essential Cuisine Chicken Glace 40g
Anchovy Paste 12g
Garlic Paste 16g
Mayonnaise 400g
Water 160ml
Lemon Juice 20ml
Grain Mustard 20g
METHOD:
Blend the garlic and anchovy with the Essential Cuisine Chicken Glace. Add the mayonnaise and continue to blend until well mixed Spoon in the mustard and let down the mix with lemon juice and water. Season with salt and pepper as required. Pour into Essential Cuisine drizzle bottle and have fun. Superb with griddled chicken or Fish, great for Caesar salads. Welcome in the summer and go drizzletastic mad.
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21/11/2007
INGREDIENTS:
Essential Cuisine Game Glace 50g
Soft Set Blackcurrant Jam 100g
Balsamic Vinegar 50g
Olive Oil 150g
Salt & Pepper To Taste
METHOD:
Blend all ingredients together and pass through fine sieve. Pour into Essential Cuisine drizzle bottle. This drizzle is so versatile: Use with smoked meats and terrines. The subtle taste of game and juniper blended with sweet blackcurrant adds extra dimensions to shellfish and meat. How about a new look at surf and turf, summer madness with a touch of winter warmth.
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21/11/2007
Essential Cuisine Beef Glace 50g
Creamed Horseradish 25g
Light Olive Oil 150ml
Pickled Beetroot Juice 50ml
Balsamic Vinegar 75ml
Salt & Pepper to Taste
METHOD:
Blend all ingredients together thoroughly and season to taste. Pour into Essential Cuisine drizzle bottle. This is an exceptionally easy drizzle to make. Delicate hues of beetroot hide the power of the horseradish to lift your beef salads, or simply use as a new house dressing. Perfect to add a zing to your warm salads.
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20/11/2007
INGREDIENTS:
Essential Cuisine Lamb Glace 100g
Mint Sauce 50g
White Wine Vinegar 75g
Lemon Juice 25g
Olive Oil 150g
METHOD:
Whisk or blend all ingredients together and fill Essential Cuisine drizzle bottle.
Use over warm Lamb salads; try it over hot lamb shanks, or new potatoes. The world is yours to explore.
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