CHEF TOMMY PROSSER
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Ukrainian Borsch

16/9/2015

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This was my first attempt at making some Ukrainian Borsch, I put it on as a special after it was requested by one of my customers, Natalie Troy. it was a great little exercise and it rounds out nicely with the pickled cabbage, fresh green peppers and Creme fraiche. Enjoy 

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Hollandaise Sauce

12/9/2015

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         Hollandaise is a very classical sauce it is one of the first you learn in culinary school, it is basically an emulsion of egg yolks, clarified butter and an acidic element, a versatile mother sauce, add chopped tarragon it becomes bearnaise, tomato it becomes sauce choron, or lightly whipped cream it becomes sauce mousseline, click here to see the many other variations. 
         It pairs well with pretty much anything, one of my favourites is with poached eggs, spinach and bacon on an english muffin, instead of using ghee I like to use a beurre noisette so there's a beautiful nutty flavour added to it!
         Here's my recipe, I like to use the best ingredients I can sauce, here I am using eggs from our friends farm, Pepe Saya's Ghee, from his butter making master class at celebration cooking with Jessica Pedemont.

My tip: make the reduction before time and leave in the fridge in a kilner jar, you'll get enough for a few batches of sauce!!


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Chicken Liver & Calvados Parfait

11/9/2015

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Mise En Place.... "Everything in its place" before you start
Ingredients:

1 Medium Onion
1 Clove Garlic
1 Small Carrot
2 Field Mushroom
1 Pink Lady Apple

400 G Fresh Chicken livers
40 Ml Calvados
300 G + 50 G Butter (cooked quickly over a high heat for a beurre noisette and left to cool but still liquid)
Salt 
Pepper
Equipment:
Sharp Knife 
Chopping board
Frying Pan 
Blender
Serving containers
My tip:
You will have to clean the gall bladder (green sack from the chicken livers) without piercing it otherwise it will taint the flavour of your parfait

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    The How To... section will have recipes, handy cooking tips & dish ideas, inspired by what I eat, make & try. I invite your suggestions in and I will put my spin on the recipe and publish 

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  • About
    • Media
    • Consulting >
      • What is Hospitality Works
      • Hospitality Works
    • Live, Classes, events & Demos
  • Blog
    • Recipes
  • Gallery
  • Contact
  • Mr & Mrs P Nut Butters
    • Salted Peanut
    • Peanut & Almond
    • Peanut Almond & Cacao