HERD Chefs

04/09/2024

27/06/2024

🍷 Episode 19 Sauces Like a Chef
Bordelaise Sauce

Recipe here: https://fallowrestaurant.com/bordelaise-sauce/

Ingredients

Oil for frying
100g shallots, finely diced
1 clove garlic, crushed or grated
2 tbsp brandy
1/2 bottle Bordeaux wine
A handful each of chopped tarragon and parsley
100g bone marrow
300ml jellied beef stock
A squeeze of lemon
Salt and pepper

Method:

1. Heat the oil in a shallow pan (that you have used to cook your steak) over a medium heat. Add the shallots and garlic with a pinch of salt stirring frequently. Cook for 5 minutes.
2. Pour in your brandy and flambé. Add the wine and flambé again. Reduce the volume of liquid by two-thirds.
3. Once the wine has reduced, and the stock and simmer.
4. The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before adding the chopped bone marrow.
5. Warm through and add the fresh herbs, a squeeze of lemon juice, check for seasoning and serve with a steak.

26/06/2024

🧅 Sauces Like a Chef, Episode 18
Smoked Soubise

Recipe here: https://fallowrestaurant.com/smoked-soubise/

Ingredients:

5 leek tops (green parts)
6-8 thyme stalks
20g butter
2 large onions thinly sliced, skins and trim reserved
350ml double cream
Salt, pepper, nutmeg

Method:

1. Heat the cream to boiling point.
2. Meanwhile, blacken the leeks, onion trimmings and thyme under a grill, on a barbecue, with a blowtorch or on an open gas flame until thoroughly charred.
3. Add the charred vegetables to the cream and leave to infuse.
4. Melt the butter in a heavy-based pad and stir in the sliced onions with a pinch of salt.
5. Cook down gently, place a cartouche on top and leave to sweat until soft and sweet but not browned (about 20 minutes).
6. Strain in the infused cream, a good grating of nutmeg and freshly ground black pepper.
7. Simmer for 5 minutes. Blend (either in a jug blender or with a stick)and adjust seasoning
8. Pass through a fine chinois, reheat and check seasoning.
9. Serve with chicken, pasta and/or chargrilled leeks.

20/06/2024

🥓 Sauces Like a Chef, Episode 16
Sauce Robert

Recipe here: https://fallowrestaurant.com/sauce-robert/

500ml reduced beef stock (start with 2 litres, and boil down)
2 tbsp butter
2 whole brown onion thinly sliced
3 rashers streaky bacon thinly sliced
2 cloves garlic, thinly sliced
200ml dry white wine
2 tsp wholegrain mustard
1 sprig of thyme
Crushed black pepper
Salt to taste
Lemon juice to taste
1tsp red wine vinegar
15g unsalted butter cut into cubes
Handful chopped parsley

1. Fry the bacon in a little oil on a medium heat to render the fat. Remove the crispy bacon from the fat and add the onions to the pan, once they begin to soften, increase the heat and allow the onions to caramelise golden brown. Once golden, add in the thinly sliced garlic pieces, thyme and cook for a few more minutes.

2. Deglaze the pan with the white wine and reduce by at least half. Add black pepper. Stir well then add in the reduced stock and return the bacon to the pan.

3. Bring the sauce to a simmer and season with salt to taste. Leave simmering for roughly 2 minutes or until the sauce has thickened slightly. Stir in the mustard.

4. Add a squeeze of lemon, some Maldon salt, and red wine vinegar to taste.

5. Turn off the heat and add in your cold butter chunks from the fridge, moving the pan constantly to emulsify. Stir in your chopped parsley.

6. For a more rustic and chunky sauce, serve as is. If you want to refine it slightly you can strain the sauce through a fine mesh sieve using the back of a spoon to push through as much flavour as possible.

20/06/2024

🇬🇧 Sauces Like a Chef, Episode 15
Chip Shop Curry Sauce

Recipe here: https://fallowrestaurant.com/chip-shop-curry-sauce/

Ingredients

200ml vegetable oil
35g whole coriander
5g whole fenugreek
15g garam masala
15g curry powder mild
100g Tomato puree
80g peeled garlic
125g whole ginger
250g caramelised onion
100g fresh coriander (can be just stalks)
50ml lemon juice
500ml reduced chicken stock
100ml whipping cream
150ml tomato ketchup
Salt to taste

Method

1. Heat 100ml of the oil in a heavy pan
2. Put the rest of the oil in a blender, add the garlic, ginger, caramelised onions and coriander stalks and blitz to a rough paste
3. Next toast the whole spices until golden and fragrant, then add the ground spices and tomato paste, stirring all the time
4. Add the paste from the blender
5. Pour in the stock and simmer very gently for about 15 minutes making sure it
doesn’t reduce too much
6. Add the cream and bring back to the boil. Add the ketchup and salt to taste.
7. Pass the sauce through a fine chinois to give a smooth finish
8. Serve with chips and/or sausages!

19/06/2024

🍅 Sauces Like a Chef, Episode 14
Sauce Vierge

Recipe here: https://fallowrestaurant.com/sauce-vierge/

4 large tomatoes
1 banana shallot extra finely sliced
2 cloves garlic, sliced
30g basil, cut chiffonade
20g chives, finely chopped
1 tbsp Chardonnay vinegar
2 tbsp tomato juice
2 tsp sriracha
Zest & juice of half a lemon
4 tbsp rapeseed oil
Salt and pepper to taste.

1. Bring a medium saucepan of water to the boil. Make an X on the bottom of each of the large tomatoes and place in the boiling water for 30 seconds. Remove from the water and place in a bowl of iced water.
2. Remove the tomatoes from the iced water and use the marked X to peel back the skin of the tomato. Once peeled, slice the tomatoes into quarters and discard the seeds. Dice the tomato flesh into small cubes.
3. Cut the other tomatoes into chunks or slices as you like and optionally char briefly with a blowtorch.
4. Heat the rapeseed oil in a small frying pan, add the sliced shallots and garlic, a pinch of salt and some black pepper and soften gently for a few minutes to sweeten the flavours.
5. Mix this into the chopped tomato basil, and chives.
6. Season with the vinegar, lemon zest and juice, sriracha and tomato juice. Check the flavour and add salt and pepper if needed.