A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.” Fernand Point, French chef, and restaurateur
The oysters are gratinated with a crisp mix of fresh herbs, savoury biscuit crumbs, and Jersey Blue soft cheese which creamy and slightly tangy taste accentuates the salty ozone flavour of the Jersey oysters. The very light continental style beer, Liberation Blonde provides the base for a refreshing dressing to the baked oysters and chilled is an ideal accompaniment.
How you like your steak is very subjective and in a professional kitchen, you often get cooking descriptions that can be convoluted and incredibly detailed. Chefs gauge the thickness and weight of the piece of meat, the type of cut, the cooking technique and the provenance of beef when cooking and often access the stages by gently touching and feeling the give in the meat and using their experience as a guide. A good grill chef is a very valuable member of the kitchen.
A proper pasty is considered to contain beef, sliced potato, onion, and swede. The ingredients are sealed in the pastry with plenty of black pepper and cooked from raw.
Lobster Thermidor is a classic French dish that traditionally consisted of cooked lobster meat bound in Béchamel sauce flavoured with mustard and Cognac
Shin is an inexpensive cut of meat, which is big on flavour, and is full of gelatinous sinew which cooks down to make the most excellent gravy. It is easy to stew, you can also cook in the oven at around 350 F / 180 C / Gas mark 4 and it really lends itself to batch cooking in the pressure cooker and freezing down until required. You can substitute the red wine for a strong tasting beer for beef and ale pie and adapt the recipe further adding chestnut mushrooms, sautéd kidneys or if you are feeling indulgent a dozen oysters just before you finish cooking.
Hollandaise sauce is an emulsion of egg yolk, melted butter and a dash of acidity