Food History – The Online Cookery School

Lobster Thermidor

Posted on January 29, 2018September 4, 2018 by Christian Gott - An Island Chef

Lobster Thermidor is a classic French dish that traditionally consisted of cooked lobster meat bound in Béchamel sauce flavoured with mustard and Cognac

Velouté

Posted on December 28, 2017January 2, 2018 by Christian Gott - An Island Chef

The word velouté comes from a French term for velvet, this is the desired texture of the finished velouté sauce, smooth and rich.

Béchamel

Posted on December 20, 2017February 18, 2018 by Christian Gott - An Island Chef

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.

A Cook's Compendium

Pomegranate Molasses

Pomegranate molasses is made by reducing the juice to a thick syrup, with or without added sugar. It adds extra layers of flavour to traditional north African recipes such as Muhammara dip and bulgar wheat salad.

Feta Cheese

Feta Cheese. Traditional feta is a soft, salty, tangy cheese from Greece that is made from sheep’s and goat’s milk.

Protected Designation of Origin

Protected designation of origin ( PDO ) is legislation used in the European Union and the UK to protect food and drink made or grown in specific geographical areas and using local ingredients and classic recipes and techniques.

Massaman Curry Paste

Massaman curry is believed to originate with Muslim traders in Thailand mixing elements of their own culture and local ingredients. In fact, the name is thought to derive from Muslim and to this day it is mostly made with chicken and beef but not pork which is forbidden in Islamic dietary laws. . It is […]