Mint sauce

Ingredients

2-3 bunches	Mint (chopped)
200 ml	Water
600 ml	White wine vinegar
150g	Sugar

Method

1.      In a non-corrosive pan bring the water & sugar to the boil.

2.      Add the vinegar & remove from the heat.

3.      Place the mint in a liquidiser & pour in the liquid & blend.

Madeira & green peppercorn sauce

6	Banana shallots (fine sliced)
4 cloves	Garlic (crushed)
100g	Pancetta/bacon trimmings
	Bouquet garni
I dash	White wine vinegar
1 bt	White wine
1 bt	Madeira
2 lt	Chicken stock
2 lt	Veal/game/pork stock
2 lt	Double cream
100g	Butter
20	Green peppercorns

Method

1.      Sweat down the shallots in the butter until golden brown & well cooked, then add the garlic & pancetta trimmings & cook for a few more minutes.

2.      Deglace the pan with the vinegar & reduce to nothing before adding the alcohol & green peppercorns.

3.      Reduce by upto ¾ or until the alcohol is cooked out & has almost become sweet.

4.      Add the bouquet garni.

5.      Pour in the hot stocks & reduce by about ¾ before pouring in the cream.

6.      Reduce the cream to almost coating consistency, remove from the heat, season & pass through a chinos.

Langoustine cream sauce

Ingredients

2 kg	Langoustine shells
2 heads	Fennel (fine sliced)
3	Onions (fine sliced)
1 head	Celery (fine sliced)
1 head	Garlic
20g	Coriander seeds (toasted & crushed)
2	Star anise (toasted & crushed)
100 ml	Brandy
250 ml	Noilly pratt
250 ml	White wine
1 tbsp	Tomato puree
To cover bones	⅓ chicken stock, ⅓ fish stock, ⅓ water
2 lt	Double cream

Method

1.      Crush the bones & roast them until golden brown.

2.      Deglace the tray with the brandy.

3.      Remove the bones & add the mirepox & roast off until well coloured.

4.      Add the spices & cook out.

5.      Replace he shells back into the pan.

6.      Mix through the tomato puree & lightly colour.

7.      Pour in the alcohol & reduce by at least ⅔.

8.      Add the stocks & water & reduce right down until all most sticky.

9.      Pour in the cream & reduce to sauce consistency.

10.    Pass through a fine chinos & adjust the seasoning.

Braised haricot beans

5	Carrots (1cm dice)
4 large	Potatoes (1cm dice)
6	Banana shallots (chopped)
500g	Haricot beans (dry weight)
4ltrs	Veal stock (reduced to 2 ltrs)
3ltrs	VEG stock
2 packs	Baby chorizo
	Olive oil
1	Bouquet garni

Method

          

1.     Cook the haricot beans in the chicken stock until they are cooked half way, strain keeping the chicken stock

2.     Meanwhile cook the shallots in olive oil without colour until soft & then add the chopped carrots, cook for a further 3 mins then add the reduced veal stock & chicken stock & the bouquet garni, bring to boil, add the carrots & allow to simmer for 15 mins, then add the diced potato & simmer until the potato is cooked

3.     Strain keeping the stock & allow the beans, carrots & potato to cool

4.     put the stock on the heat & poach the chorizo in the stock, remove the chorizo & slice into 0.5 cm pieces, place the sliced chorizo back into the stock & let cool, the chorizo will infuse into the stock, when the stock has cooled down, add the beans, carrots & potato to the stock when its cool

5.     Check the seasoning, when serving add some chiffonade parsley