Chicken Veloute

(Team of 4)

Yield: 1 litre

INGREDIENTS: METHOD:

Quantity Ingredient 1. Melt butter in a saucepan over medium

heat. Add flour to melted butter and form
1 litre Chicken stock warm
a roux. Cook until blonde in colour.
70 g Flour all purpose Remove pan from heat and allow roux to
70 g Butter unsalted cool slightly.
2 pcs Bay leaves 2. Slowly incorporate warm stock while
vigorously stirring with wooden spoon.
2 sprig Thyme, fresh Return to the heat.
2 sprig Parsley stalks 3. Add a spice bag and tie for control.
White peppercorn, 4. Simmer for 30 minutes. Ensure the sauce
10 ea. does not burn on the bottom of the
whole
saucepot.
5. Strain through a cheesecloth lined conical
strainer and cool as instructed.
6. Store according to health regulations.

NOTES:
 Traditional Country Veal Stew with Canadian
Forest Mushroom Cream
(Team of 4)

Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient 1. Fabricate meat into medium dice as

Veal sirloin medium demonstrated.
2 kg 2. In a deep saucepot add veal stock and
dice
spice bag. Place meat into stock and
1 litre Chicken stock
bring to a simmer. Simmer meat over low
1 litre Chicken velouté heat until internal temperature reaches
2 ea Egg yolk 74˚C.
250 ml Cream whipping 35% 3. Remove meat from saucepot and keep
warm. Reduce cooking broth and add
50 g Pea, green frozen mushroom liquid (reserved). Reduce by
50 g Onion pearl frozen 50 percent until fortified.
Mushroom Canadian 4. Add velouté into reduced cooking liquid.
dried mixed, Bring sauce to a simmer; add
45 g mushrooms, pearl onion and peas. Return
rehydrated (reserve
liquid) or Porcini to the simmer. Remove from the heat.
10 ml Lemon juice 5. Beat the egg yolks and cream together.
6. Temper with a little of the hot velouté
.25 g Nutmeg ground sauce and stir into the sauce as
tt Salt demonstrated.
tt White pepper, ground 7. Return sauce to the heat. Season to taste
with a lemon juice and salt and pepper.
Serve meat.

NOTES:
 Rhubarb Onion Preserve
(Team of 4)

Yield: 4 servings

INGREDIENTS: METHOD:

Quantity Ingredient 1. Heat oil in a heavy sautoir over moderate

heat. Add onion and sauté until golden
500 g Rhubarb diced frozen
and tender. Add ginger and continue to
Birch syrup sweat until fragrant.
30 ml
(Canadian) 2. Add the remaining ingredients – (vinegar,
Onion white cooking sugar and spices) and simmer over low
1 ea
small dice heat until reduced and thickened,
30 ml Oil vegetable approximately 30 minutes
60 ml Vinegar white wine 3. Cool the preserve and taste. Adjust
seasoning.
28 g Sugar white
4. Preserve as demonstrated.
Ginger fresh peeled
20 g
minced
1 g Mace ground
1 g Clove
tt Salt
tt Pepper white ground

NOTES:
 Goat Milk Blancmange (English Style)
(Team of 4)

Yield: 6 portions 4-ounce foil custard cup

INGREDIENTS: METHOD:

Quantity Ingredient 1. Bloom gelatin in 100 ml of milk to soften.

2. Combine remaining milk, vanilla sugar
500 ml Goat milk
and salt in a heavy saucepan and bring to
80 g Sugar a simmer. Add vanilla bean and let steep
50 ml Salt for 10 minutes.
2.5 tsp Gelatin powder 3. Prepare a slurry by mixing the cornstarch
with 125 cream until smooth.
1 ea. Vanilla bean split 4. Pouring the hot milk mixture into the
.5 g Salt prepared slurry in a stream. Bring the
mixture to a gradual boil whisking until
50 g Cornstarch
thickened.
125 ml Cream heavy 35% 5. Add softened gelatin to the thickened
Strawberries frozen milk mixture and continue to simmer
200 g tempered with until gelatin is completely dissolved.
reserved juices 6. Strain and pour into 125 ml tin custard
cups and chill prior to service. Unmold for
service. Serve with berries.

NOTES:
Roasted Fiddleheads Camelina Oil and Hemp Seed
(Team of 4)

Yield: 4 servings

INGREDIENTS: METHOD:

Quantity Ingredient 1. Preheat oven to 190˚C.

Fiddleheads peeled 2. Heat oil over moderate heat. Add lemon
454 g zest, thyme sprig and garlic.
trimmed
Oil, Camelina 3. Cook oil until flavorful approximately 1-2
30 ml minutes.
(Canadian)
4. Strain oil and reserve.
1 sprig Thyme, fresh minced
5. Marinate fiddleheads in flavoured oil.
1 clv Garlic, minced 6. Place fiddleheads on parchment lined
Lemon, juice and baking tray. Drizzle with flavoured oil.
1/2 ea.
zest of 7. Roast in oven for 4 to 6 minutes until
20 g Hemp seed slightly charred appearance.
8. Remove from oven and adjust seasoning.
tt Salt, fine white
Sprinkle with hemp seed.
tt Pepper, white ground 9. Serve immediately.

NOTES: