Hardcore Kitchens Ingredients & Execution

By Sam Kash

Hardcore Recipes donated and collected from the guys over 30 years. One to Three Star Recipes with Method and Execution. Top Fifty in the world. Simple, Effective and Allows you to assemble your own dishes, your own creations, using the recipes that have been tried and tested in Kitchens from Hong Kong to Los Angeles, Paris, London. The Genuine Recipes that are used in the Kitchens. Covering four Kitchen Sections, Starter Section, Sauce Section, Garnish Section, Pastry Section.Not the usual Book Recipes that have been changed for the House Wifes & Local Chefs.

• Language: English
• Publisher: Sam Kash
• Release date: Dec 30, 2018
• ISBN: 9780463564189

Sam Kash

Over 30 Years in the Hospitality Industry, from dishwasher at sixteen, when I was always watching and listening. Progressing through the years, eventually serving heads of state, Kings Queens & Household Names. From British Prime Ministers to U.S. Presidents and a few others, Ive had the pleasure of spending time with some of the nicest and richest people in the world. Hospitality is what every guest appreciates regardless of status.

Book preview

Hardcore Kitchens

Ingredients

&

Execution

By Sam Kass

Copyright © 2018 Sam Kass

Smashwords Edition

Ratatouille:

Ingredients:

1 courgette

1 aubergine

1 red pepper

1 yellow pepper

tomato fondue

1 pinch of chopped thyme

1 pinch of chopped basil

½ clove of garlic, chopped

olive oil

salt

Method:

Peel the peppers with a vegetable peeler, cut all the vegetables in even sized dice.

Heat a pan, not to hot, sweat the peppers in a little olive oil, garlic and thyme.

Add the aubergines and courgette, continue stirring until all the vegetables are soft but not mushy.

Bind with a little tomato fondue.

Remove the ratatouille from the heat, season and fold the basil in to the mix.

Peppers for Fish Dish:

Ingredients:

5 red peppers

5 yellow peppers

300ml olive oil

2 cloves of garlic

1 bay leaf

1 sprig of thyme

Method:

Roast the peppers, peel and deseed them,

Mix the olive oil, crushed garlic, bay leaf and thyme, marinade the roasted peppers in this marinade,

Transfer the peppers and the marinade to a clean vac-pack bags, seal and keep refrigerated until needed,

Julienne the peppers and reheat in vinaigrette for the dish.

Cauliflower Puree:

Ingredients:

5 heads of cauliflower

1 pint milk

1/8 pint of cream

seasoning

Method:

Cut the cauliflower in even sized florets, place in a saucepan,

Cover with the milk, poach the cauliflower until tender,

Drain the cauliflower form the milk, in a blender puree the cauliflower until smooth add the cream and seasoning at the end to finish the puree.

Carrot Puree:

Ingredients:

10 carrots

1 spice bag (coriander seeds and juniper berries)

Method:

Juice ½ of the carrots,

Finely slice the other half ,

Poach the sliced carrots in the juice, add the spice bag,

Reduce the juice until half covering the slices of carrots,

Remove the spice bag and puree the carrots.

Fennel puree:

Ingredients:

6 bulbs of fennel

15 ml butter

cream

seasoning

Method:

Slice the fennel, sweat the fennel in butter until tender,

Add the cream and reduce by half,

Drain the fennel form the liquid and puree the fennel in a blender.

Season.

Celeriac Puree:

Ingredients:

2 heads of celeriac, peeled

1 pint of milk

1/8 pint of cream

30ml butter

seasoning

Method:

Peel and cut the celeriac in small pieces,

Sweat the celeriac down in two teaspoons of butter,

Add the milk to the celeriac and cook over low heat until the celeriac are soft,

Drain the celeriac form the milk and puree the celeriac in a blender, until smooth

Add the cream and seasoning.

Parsnip Puree:

Ingredients:

8 parsnips

1 pints of milk

¼ pint of cream

250g butter

Method:

Peel, quarter and core the parsnips, slice thinly,

Poach the parsnips in the milk until tender,

Drain and puree,

Season and add the butter and cream.

Pomme Puree:

Ingredients:

1kg ratte potatoes

500ml milk

250ml cream

100g butter

salt

Method:

Wash the potatoes, place in a pan and cover with cold water and salt,

Bring to the boil and turn down to a simmer,

Once the potatoes are cooked, pull of the heat and take 3-4 potatoes out of the water at a time, peal immediately and pass through a drum sieve,

Bring the cream and milk to the boil,

Place the passed potatoes in a pan add the butter and the milk mix,

Season, and pass for the second time through a drum sieve.

White Bean Puree:

Ingredients:

750g white beans

½ onion

½ carrot

½ celery

½ leek

100g bacon trimmings

garlic

bay leaf

thyme

chicken bouillon

salt

Method:

Soak the beans overnight,

Place the beans in a pan with the mirepoix and aromatics, do not add the salt, cover the beans with cold water,

Bring to the boil and simmer, stir occasionally and more water as needed,

When the beans are nearly cooked season, cook until the beans are soft.

Endive Tatin:

Ingredients:

5 heads of endive

100ml orange juice

100ml chicken stock

1 tbsp sugar

1 tbsp salt

1 clove of garlic

1 bay leaf

1 sprig of thyme

Method:

Place all the ingredients in a vac-pack bag,

Seal the bag tightly, bring a pot of water to the boil,

Place the bag with the endive in the boiling water and cook for 30 minutes,

Let the endive cool completely, cut to size and place in the tatin moulds, cover with puff pastry