Espagnole Sauce

(Team of 4)

Yield: 2 litre

INGREDIENTS: METHOD:

Quantity Ingredient 1. Melt butter in a saucepan over medium

heat. Add flour to melted butter and form
120 ml Oil, vegetable
a roux. Cook until brown in colour. Add
100 g Flour all purpose tomato paste and continue to cook until
60 ml Tomato paste tomato paste is caramelized.
Onion, white small 2. Remove pan from heat and allow roux to
1 pc cool slightly.
dice
60 g Carrot, small dice 3. Slowly incorporate warm stock while
vigorously stirring with wooden spoon.
1 stalk Celery, small dice Return to the heat.
2 litre Stock, beef 4. Add a spice bag and tie for control.
2 pcs Bay leaves 5. Simmer for 30 minutes. Ensure the sauce
does not burn on the bottom of the
2 sprig Thyme, fresh saucepot.
2 sprig Parsley stalks 6. Strain through a cheesecloth lined conical
White peppercorn, strainer and cool as instructed.
10 ea. 7. Store according to health regulations.
whole

NOTES:
 Braised Roulade of Bison with Beak Hazelnut
Forcemeat High Bush Cranberry Pan Syrup
(Team of 4)

Yield: 4 portions 75 gram each

INGREDIENTS: METHOD:

Quantity Ingredient Bison:

1. Tenderize and flattened bison cutlet as
Bison
instructed.
Bison, inside round 2. To prepare forcemeat; Combine ground
500 g
cut into medallions meat, ground nuts, shallot, herbs and
Forcemeat Mixture seasonings.
250 g Beef lean ground 3. To prepare roulade; Place bison cutlet on
Hazelnut beak, clean work surface. Place 28 gram of
60 g forcemeat in center of cutlet. Wrap meat
ground
around forcemeat. Secure with toothpick.
2 pc Shallot minced
4. Heat oil in sautoir over medium heat.
2 sprig Oregano minced 5. Season the roulade and pan fry until
Summer savory golden brown. Remove roulade from pan
2 sprig
minced and keep warm reserving any juices.
tt Salt Pan Syrup:
tt Pepper white ground 1. Heat oil over moderate heat. Add shallots
and cook until tender and lightly golden.
Pan Syrup Add garlic and tomato paste and continue
2 pc Shallot minced to cook for 1 to 2 minutes.
1 ea Garlic, clove minced 2. Add stock, herbs and sauce to pan.
Reduced cooking liquid to a thickened
60 ml Tomato paste consistency.
15 ml Oil, vegetable 3. Return roulade to cooking liquid. Cover
Cranberry juice sautoir and braise slowly over low heat in
250 ml
unsweetened a 175˚C oven.
500 ml Demi-Glace sauce 4. When meat is tender remove from
cooking liquid and reserve warm.
2 sprig Oregano
5. Strain sauce through conical strainer.
Cranberries high Adjust consistency. Add cranberries and
60 g
bush or currants bring back to simmer.
Summer savory, fresh 6. Adjust seasoning. Return meat to sauce
2 sprig
minced and serve.
tt Salt
tt White pepper, ground

NOTES:
 Glazed Heirloom Carrots
(Team of 4)

Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient 1. Peel, trim and portion carrots to size 6

Carrot, Multi- mm * 6mm * 7 cm.
coloured 2. In saucepan over low heat, dissolve sugar
1 kg in just enough water to cover carrots.
heirloom
batonnet 3. Add butter.
4. Add carrots and cover. Cook until al
45 g Butter, unsalted
dente – firm to the tooth.
30 ml Honey Ontario 5. Remove carrots from cooking liquid and
tt Salt keep warm.
Pepper white 6. Reduce cooking liquid slowly to produce
tt a glaze consistency.
ground
7. Return carrots to glaze and warm
through.
8. Adjust seasoning and serve.

NOTES:
 Savory Buttermilk Onion Cornbread
(Team of 4)
Yield: 1 loaf (6 slices)

INGREDIENTS: METHOD:

Quantity Ingredient 1. Preheat oven to 200°C.

2. In a sautoir over medium heat melt
280 g Bread flour
butter, add onions. Sauté onions until
210 g Cornmeal yellow fine tender and golden. Reserve for batter.
Baking powder (2 3. Sift together the dry ingredients: flour,
30 ml
tbsp.) cornmeal, baking powder and salt.
12 g Salt 4. Combine the liquid ingredients: egg,
Eggs whole, beaten buttermilk, corn syrup, and butter
4 ea. melted.
lightly
5. Add the liquid to the dry ingredients and
500 ml Buttermilk
mix to moisten dry ingredients. Do not
30 g Corn syrup overmix the batter. Fold in cooked onion
180 g Butter salted, melted to batter.
120 g Cheese cheddar grated 6. Grease loaf pan. Line loaf pan with paper
liners.
Onion white cooking
1 pc 7. Pan, top each loaf with grated cheese.
small dice
Bake immediately to prevent loss of
1615 g Total volume.
8. Bake until golden approximately 20 to 30
minutes or until tester insert comes out
dry.

NOTES: