Court-bouillon

Court-bouillon is a light stock or broth used for poaching fish, shellfish, poultry, and sweetbreads. Court-bouillon is not the same as a rich, full-bodied stock and is generally not part of the finished dish. Court-bouillon often contains an acid such a wine, vinegar or lemon juice.

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Béchamel

Béchamel is traditionally made by melting butter and adding an equal part of flour in order to make a roux, which is gently cooked in a heavy bottomed pan, taking care not to burn or colour. Then scalded or heated milk is gradually whisked in, and the sauce is cooked until thickened and smooth.

Christmas Dinner – The Turkey Recipe

Most families in the United Kingdom traditionally sit-down on Christmas afternoon for their festive dinner. Today the centerpiece is usually a roast Turkey served with stuffing, sausages wrapped in streaky bacon ( pigs in blankets ), crisp roast potatoes, parsnips, Brussel sprouts and lots of other vegetables, and cranberry sauce.

Seasonal Ingredients – December

As the cold, long winter nights really kick in we can really enjoy lots of hearty, filling dishes and great tasting produce such as game, clementines and delicious shellfish. We finish off the month with perhaps the biggest food feast of the year Christmas Day Lunch and all the delicious Christmas dishes and culinary treats.