Day 2

Mediterranean Chicken with Tomato & Basil Sauce (Page 219)

Creamed Celeriac (Grated into double cream & heated slowly until it darkens)

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Chicken Stock (Page 77)

day2_3 The stock can be made darker by pre-roasting the chicken bones and darker still by adding the vegetables to the roasting pan. The onion skins can also be left on.
The fat should be skimmed off when the stock is cold from the fridge the following day and then the whole batch reduced by half over a low heat.

A Bouquet Garni should be added during the boiling process.

Mixed Mushroom & Parmesan Risotto (Page 227)

Steamed Sponge Pudding (Page 335)

Crème Anglaise (Page 108)

Summer Fruits Coulis (Page 99)

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