CH24 Vegetables

The Art of Vegetables

BLANCHED STEMS

1. Asparagus

2. Asparagus points for garnishes

3. Belgium endive, braised

4. Celery, braised

5. Sea kale

BULBS

6. Fennel

7. Leeks, boiled

8. Leeks, braised

9. Onions, boiled

10. Onions, braised

11. Onions, button glazed

12. Onions, French fried

13. Onions, saute

COMPOSITE

14. Bubble and squeak

15. Curried mixed vegetables

16. Ratatouille

FLOWERS

17. Broccoli

18. Cauliflower, au gratin

19. Cauliflower, boiled

20. Cauliflower, cheese sauce

21. Cauliflower, deep fried

22. Cauliflower, Hollandaise

23. Cauliflower, Polonaise

24. Cauliflower with white sauce

25. Globe artichoke

26. Artichoke bottoms

FRUITS

27. Aubergine, fried

28. Aubergine, Nicoise

29. Aubergine, stuffed

30. Courgettes, Nicoise

31. Courgettes, Provencal

32. Marrow, boiled

33. Marrow, stuffed

34. Peppers, stuffed

35. Tomatoes, grilled

36. Tomatoes, stuffed

FUNGI

37. Mushrooms, deep fried

38. Mushrooms, grilled

39. Mushrooms, sautéed

LEAVES

40. Brussels sprouts, boiled

41. Brussels sprouts, saute

42. Cabbage, boiled

43. Cabbage, braised

44. Cabbage, braised stuffed

45. Lettuce, braised

46. Red cabbage, braised with apples

47. Spinach leaf

48. Spinach puree

PODDED

49. Beans, broad boiled

50. Beans, broad Westphalian

51. Beans, French boiled

52. Beans, French sautéed with tomatoes

53. Beans, runner boiled

54. Mange tout

55. Boiled green peas

56. Peas, French style

PULSES

57. Beans, Boston

58. Beans, butter

59. Beans, butter with parsley sauce

60. Beans, haricot

61. Beans, marrowfat

62. Peace pudding

ROOTS

63. Beetroot, boiled

64. Carrots, baton

65. Carrots, creamed

66. Carrots, glazed

67. Carrots, puree

68. Carrots, vichy

69. Mixed vegetables, buttered

70. Parsnips, boiled

71. Parsnips, roasted

72. Swedes, boiled

73. Swedes, puree

74. Turnips, boiled

74. Turnips, boiled

75. Turnips, glazed

TUBERS

76. Jerusalem artichokes

UNCLASSIFIED

77. Corn on the cob

BLANCHED STEMS

1. ASPARAGUS

Allow 8 sticks of asparagus per person

Method

1. Remove the husk from the green end of the stalk below the tip.

2. Scrape the skin from the white end and wash thoroughly.

3. Tie into bundles of 16 with the tips all level, placing one string below the heads and one round the base. Trim the white ends level.

4. Place upright in boiling salted water the water should come up to just below the tips.

5. Cover the tips with foil and simmer until the stalks are tender.

6. This method will prevent the tips being over cooked.

7. Drain thoroughly, remove the strings and serve with an appropriate sauce.

Notes:

1. Hot asparagus is usually served with either melted butter or hollandaise sauce.

2. When served cold the accompaniment is usually using vinaigrette dressing.

3. When serving cold refresh the asparagus under cold running water after stage 4.

2. ASPARAGUS POINTS FOR GARNISH

Very thin asparagus stems are called "sprue". Allow 3 heads for each portion of garnish.

Method

1. Cut off the asparagus at the tender point of the stalk.

2. Tie into small bundles with 1 string round the head and 1 round the base.

3. Trim to an even length.

4. Place upright in boiling salted water the water should come up to just below the tips.

5. Cover the tips with foil and simmer until the stalks are tender. This method will prevent the tips being over-cooked.

6. Refresh under cold running water, then drain and use as required.

Note: Sprue is also excellent for making soups.

3. BRAISED BELGIUM ENDIVE

10 PORTIONS

Ingredients

Belgium endives                                                   10

Water                                                                    500 ml

Margarine                                                             100 g

Lemon                                                                      1

Jus lie                                                                    125 ml

Salt

Parsley (cooked)

Method

1. Trim and wash the endives, place them in a shallow pan.

2. Cover with water, add lemon juice, margarine and salt, bring to the boil, cover with lid and place in an oven at 180°C for 40 minutes until tender.

3. Remove from the pan and fold into heart shapes draining thoroughly.

4. Mask with jus lie and decorate with parsley for service.

4. BRAISED CELERY (CELERY BRAISE)

10 PORTIONS

Ingredients

Celery heads                                                           5

Onions                                                                   50 g

Lemon                                                                      1

Carrots                                                                   50 g

Demi glace                                                            125 ml

Brown stock                                                         125 ml

Parsley (chopped)

Salt

Pepper

Method

1. Trim the celery and remove any outside leaves. Scrub thoroughly and remove the outside fibres with a vegetable knife.

2. Blanch the celery for 20 minutes in boiling water to which lemon juice and salt have been added.

3. Refresh under cold water and rewash allowing the water to run between the sticks.

4. Place into a saucepan on a bed of sliced carrots and onion and cover with brown stock. Season with salt and pepper.

5. Cover with a greased paper and a lid, bring to the boil on top of the stove and then braise slowly in the oven at 180°C until tender.

6. Remove from the oven, strain off the liquid into another saucepan.

7. Reduce the liquid by half, add to the demi glace and adjust the seasoning and consistency.

8. Split the celery lengthways in sections and fold evenly with the head of the celery uppermost. Place into a serving dish.

9. Mask with the demi-glace and serve decorated with chopped parsley.

5. BOILED SEA KALE

10 PORTIONS

Ingredients

Sea kale                                                                1.2 kg

Blanc                                                                      2 ltr

Salt

Parsley

Method

1. Trim the stalks, wash thoroughly and tie into bundles.

2. Bring the blanc to the boil in a saucepan. Add the sea kale and simmer for 20 minutes then lift it out carefully to avoid breaking the tops and drain on a cloth.

3. Remove the strings and serve on a napkin or doily covered dish.

4. Garnish with picked parsley and serve with an appropriate sauce.

Note: Suitable accompaniments are hollandaise sauce or melted butter.

6. FENNEL

10 PORTIONS

Ingredients

Fennel                                                                   5 bulbs

Butter                                                                      50 g

Parsley (chopped)

Salt

Method

1. Wash the fennel, trim the roots.

2. Cook in boiling salted water for 20 minutes, keeping them firm.

3. Drain thoroughly cut into portions, brush with melted butter and serve decorated with chopped parsley.

Notes:

1. Fennel can also be served braised or stuffed. If stuffed the fennel should be left whole after boiling and the stuffing placed between the leaves.

2. The fennel should then be placed in a suitable dish, half covered with veal stock and braised for 30 minutes.

7. BOILED LEEKS

10 PORTIONS

Ingredients

Leeks                                                                    1 kg

Salt

Method

1. Trim off the roots and remove the outer leaves.

2. Cut away the coarse green ends.

3. Split down the middle to within 15 mm of the root and wash thoroughly under running water.

4. Carefully tie into bundles of 6 to 8. Place into a saucepan of salted water, bring to the boil and simmer for 20 minutes.

5. Remove the leeks from the saucepan. Cut off the strings and drain thoroughly then fold each leek in half and place into a warm serving dish.

8. BRAISED LEEKS

10 PORTIONS

Ingredients

Leeks                                                                    1.2 kg

Carrots                                                                  100 g

Onions                                                                  100 g

White stock                                                         500 ml

Jus lie                                                                    250 ml

Salt

Pepper

Method

1. Trim off the roots and remove the outer leaves.

2. Cut away the coarse green ends.

3. Split down the middle within 15 mm of the root and wash thoroughly under running water. Carefully tie into bundles of 6 to 8.

4. Place into boiling salted water and blanch for 10 minutes then refresh and drain.

5. Cut off the strings and fold the green end under the white then place the leeks on a bed of root vegetables. Add stock and seasoning bring to the boil and cover and cook at 180°C in an oven for 30 minutes.

6. Remove the leeks from the oven, drain thoroughly and place them on a warm serving dish. Coat with jus lie and serve.

9. BOILED ONIONS

10 PORTIONS

Ingredients

Onions                                                                  1 kg

Salt

Method

1. Select onions of even size and peel them being careful to retain as much of the root as possible.

2. Place the onions in a saucepan of boiling salted water and simmer until tender.

3. Remove from the saucepan and drain. Place into hot serving dishes and serve.

Note: Serve with white sauce or parsley sauce.

10. BRAISED ONIONS

10 PORTIONS

Ingredients

Onions                                                                    1 kg

Oil                                                                          125 ml

Brown stock                                                         250 ml

Demi glace                                                            250 ml

Parsley (chopped)

Salt

Pepper

Method

1. Select and peel onions of an even size.

2. Heat a little oil in a roasting tin, add the onions and fry them to a golden brown.

2. Strain off the oil, half cover the onions with brown stock, add seasoning and bring to the boil then place in an oven at 200°C to cook until tender.

4. Strain off the stock, reduce it by half and add to the demi glace.

 5. Put the onions into a warm serving dish; mask them with the sauce and decorate for service with chopped parsley.

11. GLAZED BUTTON ONIONS

10 PORTIONS

Ingredients

Button onions                                                       200 g

Butter or margarine                                               50 g

Sugar                                                                         25 g

White stock                                                           125 ml

Salt

Method

1. Peel the button onions.

2. Place them in a single layer into a saute pan or pie dish.

3. Half cover with stock and add butter or margarine and a little salt and sugar.

4. Bring them to the boil and place them in an oven at 200°C to cook until tender.

5. When the onions are cooked most of the stock will have evaporated leaving a glaze.

6. Put the onions in a warm serving dish and use the glaze to coat the onions for service.

12. FRENCH FRIED ONIONS

10 PORTIONS

Ingredients

Onions                                                                  500 g

Milk                                                                       250 ml

Flour for dusting

Salt

Method

1. Slice medium sized onions in thin rings.

2. Separate the rings putting aside the centre rings as they are too small.

3. Add a little salt to the flour.

4. Soak the onions in milk, drain and pass them through flour.

5. Shake off the surplus flour and deep fry the onions in hot oil until they are crisp and a golden colour.

6. Drain thoroughly and serve on a doily covered dish.

13. SAUTED ONIONS

10 PORTIONS

Ingredients

Onions                                                                  1 kg

Oil                                                                        100 ml

Parsley (chopped)

Salt

Method

1. Finely shred the onions.

2. Shallow fry them in hot oil until tender.

3. Season, decorate them with the parsley and serve.

COMPOSITE

14. BUBBLE AND SQUEAK

10 PORTIONS

Ingredients

Plain boiled potatoes                                              1 kg

Plain boiled cabbage                                              500 g

Oil                                                                            100 ml

Salt

Pepper

Flour for dusting

Method

1. Dry mash the potatoes and add seasoning.

2. Chop the cooked cabbage well and mix it with the dry mashed potatoes.

3. Shape the mixture into medallions with a dusting of flour.

4. Shallow fry in hot oil to a golden colour on both sides and serve.

15. CURRIED MIXED VEGETABLES

10 PORTIONS

Ingredients

Onions                                                                    150 g

Carrots                                                                   400 g

French beans                                                         400 g

Peas                                                                         200 g

Oil                                                                           150 ml

Masala                                                                       75 g

Salt

Method

1. Shred the onions. Dice the carrots.

2. Heat the oil in a saute-pan, add the onions and cook them until tender and a golden colour.

3. Add the masala and salt, cook for 3 minutes.

4. Add the carrots, french beans and peas and cook for a further 10 minutes.

5. Adjust the seasoning and serve.

16. RATATOUILLE

10 PORTIONS

Ingredients

Onions                                                                   125 g

Aubergines                                                           500 g

Courgettes                                                            500 g

Tomatoes 500 g

Red peppers                                                          125 g

Green peppers                                                      125 g

Garlic                                                                    2 cloves

Oil                                                                           150 ml

Basil pinch

Rosemary pinch

Parsley (chopped)

Salt

Pepper

Method

1. Thinly slice the onion.

2. Slice the aubergines, cover them with salt and allow to stand for 30 minutes. Cut the courgettes into 5 mm slices.

3. Concasse the tomatoes.

4. Cut the peppers into quarters, remove the seeds, and cut the flesh into thin slices.

5. Fry the onions in the oil without colouring in a thick bottomed pan.

6. Peel, crush and add the garlic then the courgettes, the drained aubergines and salt and pepper.

7. Cook for 5 minutes with the lid on then add the tomato concasse, the basic and rosemary and cook until all the ingredients are tender.

8. Adjust the seasoning and serve the ratatouille in a vegetable dish garnish with parsley.

Note: Mature aubergines can have a rather bitter taste. Salting and draining them before cooking helps to remove the bitter juices. It also reduces the aubergines tendency to absorb large quantities of oil during cooking. This dish may be served cold as an hors d'oeuvre.

FLOWERS

17. BROCCOLI

10 PORTIONS

Ingredients

Purple broccoli                                                      2 kg

Salt

Method

1. Break the stalk below the purple head where it is tender.

2. Tie the head into small bundles.

3. Stand the broccoli upright to cook in boiling salted water for 15 minutes. Drain, remove the strings and serve with an appropriate sauce.

Note: Serve with either melted butter or hollandaise sauce.

18. CAULIFLOWER AU GRATIN

10 PORTIONS

Ingredients

Cauliflower                                                             2 kg

Mornay sauce                                                       500 ml

Parmesan cheese                                                   50 g

Method

1. Trim the cauliflower of excessive green stalks. Trim the stems and cut a cross in the base with a knife then soak for 10 minutes in salted water and wash thoroughly.

2. Place the cauliflower into boiling salted water, cover it with a lid and simmer until tender then drain it thoroughly and place it into a warm serving dish.

3. Bring the mornay sauce to the boil and mask the cauliflower. Sprinkle the surface with Parmesan cheese and colour lightly under a grill or in a hot oven.

19. BOILED CAULIFLOWER

10 PORTIONS

Ingredients

Cauliflower                                                           2 kg

Salt

Method

1. Trim the cauliflower of excessive green stalks. Trim the stem and cut a cross in the base with a knife then soak for 10 minutes in salted water and wash thoroughly.

2. Place the cauliflower into boiling salted water, cover it with a lid and simmer until tender then drain it thoroughly, place it in a warm dish and cut it into portions for service.

20. CAULIFLOWERS WITH CHEESE SAUCE

10 PORTIONS

Ingredients

Cauliflower                                                              2 kg

Cheese sauce                                                         500 ml

Salt

Method

1. Trim the cauliflower of excessive green stalks. Trim the stems and cut a cross in the base with a knife then soak for 10 minutes in salted water and wash thoroughly.

2. Place the cauliflower into boiling salted water, cover it with a lid and simmer until tender then drain it thoroughly and place it in a warm oven.

3. Heat the cheese sauce, mask the cauliflower and serve.

21. DEEP FRIED CAULIFLOWER

10 PORTIONS

Ingredients

Cauliflower                                                            2 kg

Flour                                                                        50 g

Yeast batter                                                           500 ml

Salt

Method

1. Cut the cauliflower into florets. Wash them thoroughly and simmer in salted water for 3 minutes.

2. Remove from the heat, refresh in cold water and drain well.

3. Pass the florets through seasoned flour.

4. Coat them with the batter and deep fry them in hot oil to a golden brown.

5. Drain thoroughly and serve on a doily covered dish.

Note: Deep fried cauliflower can be served with either a tomato coulis or tomato sauce.

22. CAULIFLOWER HOLLANDAISE

10 PORTIONS

Ingredients

Cauliflower                                                              2 kg

Hollandaise sauce                                                 500 ml

Salt

Method

1. Trim the cauliflower of excessive green stalks.

2. Trim the stems and cut a cross in the base with a knife then soak for 10 minutes in salted water and wash thoroughly.

3. Place the cauliflower into boiling water, cover it with a lid and simmer until tender then drain thoroughly.

4. Serve the cauliflower whole or cut into portions, in a vegetable dish.

5. Serve hollandaise sauce separately.

23. CAULIFLOWER POLONAISE

10 PORTIONS

Ingredients

Cauliflower                                                           2 kg

Eggs                                                                         2

Parsley                                                                   10 g

Breadcrumbs                                                        75 g

Margarine or butter                                           100 g

Salt

Method

1. Boil the eggs, refresh them and remove the shells. Sieve the yolks and whites separately.

2. Trim the cauliflower of excessive green stalks, trim the stems and cut a cross in the base with a knife then soak for 10 minutes in water and wash thoroughly.

3. Place the cauliflower into boiling salted water, cover it with a lid and simmer until tender then drain it thoroughly and place it on a warm serving dish.

4. Heat the margarine or butter in a frying pan and fry the breadcrumbs until they are golden brown.

5. Sprinkle over the cauliflower and decorate with the sieved yolk and whites of egg and the parsley.

24. CAULIFLOWER WITH WHITE SAUCE

10 PORTIONS

Ingredients

Cauliflower                                                            2 kg

White sauce                                                          500 ml

Salt

Method

1. Trim the cauliflower of excessive green stalks, trim the stem and cut a cross in the base with the knife then soak for minutes in salted water and wash thoroughly.

2. Place the cauliflower into boiling salted water, cover it with a lid and simmer until tender then drain it thoroughly and place it on a warm serving dish.

3. Boil the white sauce and mask over the cauliflower for service.

25. GLOBE ARTICHOKES

10 PORTIONS

Ingredients

Globe artichokes                                                   10

Blanc

Lemons                                                                   2

Salt

Method

1. Use only young and fresh artichokes. Trim off the stem at the base. Using a strong knife or scissors trim the tops of the leaves.

2. Place a slice of lemon at the base of each one and tie in place with string.

3. Simmer in a blanc or well acidulated water until the base is tender.

4. Drain and remove the core carefully from the centre and leave it clean. Replace the centre on top of the leaves.

5. Serve in a warm dish accompanied by an appropriate sauce, ie hollandaise or melted butter.

26. ARTICHOKE BOTTOMS

10 PORTIONS

Ingredients

Globe artichokes                                                   10

Lemons                                                                    1

Blanc                                                                    500 ml

Method

1. Remove the stalk close to the body of the artichoke.

2. Trim away the green bottom leaving the meaty yellow flesh exposed. Rub with a lemon.

3. Cut the upper green leaves away leaving the artichoke bottom about 15 mm thick.

4. Simmer in the blanc until tender and then store in the cooking liquor until required. Before use remove the spongy interior being careful to preserve the outer rim. In this form it resembles an empty tartlet case.

FRUITS

27. FRIED AUBERGINE

10 PORTIONS

Ingredients

Aubergines                                                           1 kg

Milk                                                                      500 ml

Flour to dust

Salt

Pepper

Method

1. Peel the aubergines and cut them into 5 mm thick slices. Cover them with salt and allow them to stand for 30 minutes.

2. Drain and pass through milk and flour.

3. Deep fry in hot oil until tender and a golden brown.

4. Drain, season and serve on a doily covered dish.

Notes:

1. Mature aubergines can have a bitter taste. Salting and draining the sliced aubergine before cooking helps to remove the bitter juices. It also reduces the aubergines tendency to absorb oil during cooking.

2. This dish may be served cold as an hors d'oeuvre.

28. AUBERGINE NICOISE

10 PORTIONS

Ingredients

Aubergine                                                              1 kg

Red pepper                                                           100 g

Oil                                                                          125 ml

Tomatoes                                                              200 g

Onions                                                                   100 g

Parsley (chopped)

Flour for dusting

Salt

Pepper

Method

1. Peel and slice the aubergines. Cover them with salt and allow them to stand for 30 minutes.

2. Drain, pass them through flour and saute them until tender in oil.

3. Concasse the tomatoes.

4. Dice the pepper and onions and fry until just tender, add the tomato and cook for a further 2 minutes. The toss all the cooked ingredients together in a pan.

5. Adjust the seasoning, decorate with parsley and serve.

Notes:

1. Mature aubergines can have a rather bitter taste. Salting and draining the sliced aubergines before cooking helps to remove the bitter juices. It also reduces the aubergines tendency to absorb oil during cooking.

2. This dish may be served cold as an hors d'oeuvre.

29. STUFFED AUBERGINES

10 PORTIONS

Ingredients

Aubergines                                                              5

Jus lie                                                                    125 ml

Vegetable stuffing                                               200 g

Method

1. Cut the aubergine in 2 lengthways. Score the faces in a latticework pattern with a knife.

2. Deep fry in hot oil until tender.

3. Drain on a cloth and remove the centre seeds with a spoon.

4. Scoop out the rest of the flesh being careful not to damage the skins then chop the flesh and mix it with the vegetable stuffing.

5. Place the aubergines in a flat dish or pan and fill them with vegetable stuffing.

6. Sprinkle the tops with the breadcrumbs and melted margarine and place them in an over at 180°C to bake for 30 minutes.

7. Dish up and serve with jus lie.

30. COURGETTES NICOISE

10 PORTIONS

Ingredients

Courgettes                                                             1.2 kg

Onions                                                                    50 g

Garlic                                                                    1 clove

Tomatoes                                                              400 g

Oil                                                                          30 ml

Parsley (chopped)

Salt

Pepper

Method

1. Slice the courgettes into 5 mm thick slices.

2. Peel and slice the onions, crush and finely chop the garlic.

3. Concasse the tomatoes.

4. Heat the oil in a pan, lightly fry the onions and garlic. Add the courgettes and tomatoes, season and fry gently until cooked.

5. Decorate with parsley before serving.

31. COURGETTES PROVENCAL

10 PORTIONS

Ingredients

Courgettes                                                             1.2 kg

Garlic                                                                    2 cloves

Tomatoes                                                              600 g

Oil                                                                           50 g

Parsley (chopped)

Salt

Pepper

Method

1. Slice the courgettes into 5 mm thick slices.

2. Crush and finely chop the garlic.

3. Concasse the tomatoes.

4. Fry the garlic and tomato together to a pulp.

5. Heat the oil in a pan, add the courgettes and fry them gently until tender.

6. Add the tomatoes and toss together so that the tomato coats the courgettes

7. Add seasoning and serve decorated with parsley.

32. BOILED MARROW

10 PORTIONS

Ingredients

Marrow                                                                 1.5 kg

Salt

Pepper

Method

1. Peel the marrow. Cut it in half lengthways and remove the pith and seeds.

2. Cut the flesh into even sized pieces and simmer in salt water until tender.

3. Remove the pieces of marrow from the water and drain on a cloth.

Note: Marrow can be served with the following sauces, white, parsley, hollandaise and melted butter.

33. STUFFED MARROW

10 PORTIONS

Ingredients

Marrow                                                                 1 kg

Onion                                                                    25 g

Carrots                                                                  25 g

Margarine                                                             50 g

Rice a la grecque                                                 250 g

Salt

Pepper

Method

1. Peel the marrows. Cut 25 mm off the thick end and remove the pith and seeds with a long spoon.

2. Stuff the marrow with rice. Replace the end, place on a bed of root vegetables with the cut end of the marrow against the edge of the dish to keep it in place.

3. Add seasoning, brush with melted margarine and bake in an oven at 180°C with a lid on until the flesh is tender then remove the marrow from the baking dish and cut across into portions.

Note: Marrow may also be stuffed with sausage meat, duxelle or vegetable stuffing.

34. STUFFED PEPPERS

10 PORTIONS

Ingredients

Green peppers                                                        10

Rice a la grecque                                                   300 g

Cooked ham                                                           50 g

White sauce                                                          500 ml

Butter                                                                       50 g

Jus lie                                                                     250 ml

Salt

Pepper

Method

1 Select even sized peppers. Wash, dry and blanch them by immersing them in hot oil or placing them under a hot grill until the skins blister.

2. Carefully peel off the skins then remove the core and seeds and rinse the peppers under running water.

3. Cook the peas, finely dice the ham then mix them with the rice and add seasoning.

4. Completely fill the peppers with the rice mixture and then braise them in the white stock until the flesh is cooked but remains slightly firm.

5. Cut the peppers across into halves.

6. Reduce the cooking liquor to an essence and add the jus lie.

7. Serve the peppers brushed with melted butter and decorated with parsley. Serve the sauce separately.

35. GRILLED TOMATOES

Ingredients

Tomatoes                                                              1.2 kg

Oil                                                                          35 ml

Salt

Pepper

Method

1. Remove the core from the tomatoes and cut the tomatoes in half horizontally.

2. Place the tomatoes on a try, brush with oil, add seasoning and cook under a grill or in a hot oven until tender.

36. STUFFED TOMATOES

10 PORTIONS

Ingredients

Tomatoes                                                                1.2 kg

Duxelle stuffing                                                     200 g

White breadcrumbs                                               50 g

Margarine                                                                50 g

Jus lie                                                                     250 ml

Parsley (chopped)

Method

1. Select and wash even sized tomatoes.

2. Cut off the tops, remove the seeds and place the tomatoes on a greased baking tray.

3. Fill the tomatoes with the stuffing then sprinkle the tops with white breadcrumbs and a little melted margarine.

4. Cook lightly in an oven at 180°C and serve in a vegetable dish surrounded with jus lie and decorated with parsley.

FUNGI

37. DEEP FRIED MUSHROOMS

10 PORTIONS

Ingredients

Button mushrooms                                               500 g

Yeast batter                                                            500 ml

Flour                                                                         100 g

Salt

Pepper

Parsley

Method

1. Remove the stalks and put them aside. Wipe the caps with a damp cloth and pass them through seasoned flour.

2. Coat the caps with batter and deep fry in hot oil until tender and a golden brown colour.

3. Drain thoroughly and serve on a doily covered dish garnished with parsley sprigs.

38. GRILLED MUSHROOMS

10 PORTIONS

Ingredients

Field mushrooms                                                   500 g

Butter or margarine                                               100 g

Salt

Pepper

Method

1. Peel the mushrooms and trim the stalks then wash them in cold water but do not soak.

2. Place the mushrooms on a greased tray, stalk uppermost. Brush with melted butter or margarine, add seasoning and cook under a grill for 5 minutes.

39. SAUTE MUSHROOMS

10 PORTIONS

Ingredients

Field Mushrooms                                                 500 g

Butter                                                                     100 g

Salt

Pepper

Parsley (chopped)

Method

1. Peel the mushrooms, trim the stalks then wash them in cold water but do not soak.

2. Heat the butter in a saute pan and cook the mushrooms until lightly coloured.

3. Season and serve decorated with parsley.

LEAVES

40. BRUSSELS SPROUTS

10 PORTIONS

Ingredients

Brussels sprouts                                                   1.2 kg

Butter                                                                      100 g

Salt

Method

1. Prepare the sprouts by removing any discoloured leaves. Cut a small cross in the base of each sprout and then wash them in cold water.

2. Cook the sprouts in boiling salted water until tender. Drain thoroughly before serving in a warm dish.

41. SAUTE BRUSSELS SPROUTS

10 PORTIONS

Ingredients

Brussels sprouts                                                    1.2 kg

Margarine or butter                                               100 g

Salt

Nutmeg

Method

1. Prepare the sprouts by removing any discoloured leaves. Cut a small cross in the base of each sprout and then wash them thoroughly in cold water.

2. Cook the sprouts in boiling salted until tender, refresh in cold water and then drain thoroughly.

3. Heat the butter in a shallow pan, put in the sprouts, add seasoning and saute until the sprouts are reheated and then serve them in a warm dish.

42. BOILED CABBAGE

10 PORTIONS

Ingredients

Cabbage                                                                1.6 kg

Salt

Method

1. Prepare the cabbage by removing any discoloured leaves and cut it into quarters, remove most of the inner stalk and wash it in cold water.

2. Allow the cabbage to drain then shred the leaves, place into a minimum of boiling salted water and cook until tender.

3. Strain in a colander, pressing out any excess water and serve in a heated dish.

43. BRAISED CABBAGE

8 PORTIONS

Ingredients

Cabbage                                                                1.3 kg

Carrots                                                                   50 g

Onions                                                                    50 g

Bacon trimmings                                                 100 g

White stock                                                           500 ml

Demi glace                                                            250 ml

Method

1 Prepare the cabbage by removing any discoloured leaves then cut it into quarters. Trim the stalk leaving enough on the cabbage to hold leaves together. Place a bed of sliced carrots and onions in a braising pan, add the bacon trimmings.

2. Place the cabbage on top, half cover with stock, season and cover with greaseproof paper, bring to the boil and cover with a lid.

3. Braise in an oven at 180°C until tender, approximately 1½ hours. Transfer the cabbage from the liquor into a serving dish and keep warm. Strain the liquor, skim off any fat, reduce by half, add the demi glace, adjust the seasoning and serve with the cabbage.

44. BRAISED STUFFED CABBAGE

10 PORTIONS

Ingredients

Cabbage                                                                1.6 kg

Sausage meat                                                        150 g

Carrots                                                                   50 g

Onions                                                                    50 g

Bacon trimmings                                                 100 g

White stock                                                         500 ml

Salt

Pepper

Demi glace                                                           250 ml

Method

1. Prepare the cabbage by removing any discoloured leaves.

2. Take off 10 of the outer leaves.

3. Quarter the remainder of the cabbage and remove the stalk.

4. Blanch the quarters and leaves for 10 minutes, refresh and drain thoroughly.

5. Place the leaves on a bard, divide the quartered cabbage equally between the leaves and place in the centre.

6. Place 15 g of sausage meat on the cabbage leaves and add seasoning.

7. Form each portion into a small cabbage. Place a bed of carrots and onions in a braising pan, add the bacon trimmings.

8. Put the cabbage portions on top, half cover with the white stock, season and bring to the boil.

9. Cover with greaseproof paper and a lid and braise in an oven at 180°C until tender.

10. Transfer the cabbage into a serving dish and keep warm.

11. Strain the cooking liquor, skim the fat and reduce by half, add the demi glace, adjust the seasoning and serve with the cabbage.

Note: The filling can be varied by using braised rice.

45. BRAISED LETTUCE

10 PORTIONS

Ingredients

Lettuce                                                                    5

Carrots                                                                  50 g

Onions                                                                   50 g

White stock                                                         250 ml

Jus lie                                                                    125 ml

Parsley (chopped)

Method

1. Prepare the lettuce by removing any discoloured leaves and then wash them thoroughly.

2. Blanch them in boiling salted water, refresh in cold water and then squeeze out any excess moisture.

3. Place a bed of sliced carrots and onions in a shallow dish, place the lettuces on top and half cover with the white stock.

4. Cover with a buttered paper and a lid and bring to the boil.

5. Place into an oven at 180°C and braise until tender.

6. Remove the lettuce from the pan and drain them thoroughly.

7. Cut each lettuce in 2 lengthways and fold over neatly.

8. Decorate with chopped parsley and serve in a warm dish with jus lie.

46. BRAISED RED CABBAGE WITH APPLES

10 PORTIONS

Ingredients

Red cabbage                                                          1.2 kg

Apples                                                                    400 g

Onions                                                                    50 g

White stock                                                          250 ml

Sugar                                                                       10 g

Vinegar                                                                   75 ml

Bacon rind                                                             100 g

Salt

Pepper

Method

1. Prepare the cabbage by removing any discoloured leaves then cut it into quarters. Remove the stalks and wash it in cold water.

2. Allow the cabbage to drain then shred the leaves. Peel and slice the applies and peel and shred the onions.

3. Lightly cook the onions in a braising pan, add the applies and the cabbage, half cover with stock, add the sugar and bring to the boil.

4. Add the vinegar and bacon rind and cover with greaseproof paper and a tight fitting lid then slowly braise in the oven at 180°C until tender.

5. Remove the greaseproof paper and bacon rind, adjust the seasoning and serve.

47. LEAF SPINACH

10 PORTIONS

Ingredients

Spinach                                                                 1.6 kg

Butter                                                                    50 g

Salt

Pepper

Nutmeg

Method

1. Prepare the spinach by removing the large stalks and any discoloured leaves.

2. Thoroughly wash the leaves in several changes of water then allow to drain.

3. Cook the spinach in a minimum of boiling salted water until tender, refresh it under cold running water and then squeeze it into balls.

4. Heat the butter in a saute pan, put in the spinach and stir lightly until it is completely reheated.

5. Season with salt, pepper and nutmeg and serve in a heated dish.

48. PUREE OF SPINACH

10 PORTIONS

Ingredients

Spinach                                                                 1.6 kg

Butter or margarine                                             25 g

White sauce                                                          125 ml

Salt

Pepper

Method

1. Prepare the spinach by removing the large stalks and any discoloured leaves.

2. Thoroughly wash the leaves in several changes of cold water then allow to drain.

3. Cook the spinach in a minimum of boiling salted water until tender, refresh it under cold running water and then squeeze out any excess moisture.

4. Pass the spinach through a fine wire sieve or a mincer with a fine plate.

5. Heat the butter in a saucepan, add the spinach and cook until the surplus water has evaporated.

6. Stir in sufficient white sauce to form a creamy mixture.

7. Heat thoroughly, adjust the seasoning and serve in a warm vegetable dish.

PODDED

49. BOILED BROAD BEANS

10 PORTIONS

Ingredients

Broad beans in pod                                                2.5 kg

Butter                                                                         50 g

Salt

Method

1. Shell the beans and cook them in boiling salted water, until tender then allow them to drain in a colander.

2. Brush the beans with a little melted butter and serve in a heated vegetable dish.

Notes:

1. Select young beans, mature beans develop a tough outer skin.

2. The beans can also be served in parsley sauce.

50. BROAD BEANS WESTPHALIAN STYLE

10 PORTIONS

Ingredients

Broad beans in pod                                               2 kg

Salt

Pepper

Supreme sauce                                                      250 ml

Lardons of bacon                                                    50 g

Onions                                                                      50 g

Butter                                                                        50 g

Parsley (chopped)

Method

1. Shell the beans and cook them in boiling salted water, until tender then allow them to drain in a colander.

2. Peel and finely chop the onions. Heat the butter in a large saucepan, add the onions and lardons of bacon and cook without colouring.

3. Drain the beans and toss them together with the bacon and onions. Add the supreme sauce and adjust the seasoning.

4. Serve decorated with parsley in a heated vegetable dish.

51. BOILED FRENCH BEANS (HARICOTS VERT)

10 PORTIONS

Ingredients

French beans                                                         1.2 kg

Salt

Margarine or butter                                              100 g

Method

1. Wash the beans and trim off the ends.

2. Cook them in boiling salted water until tender, about 5 minutes then allow them to drain in a colander.

3. Serve in a heated vegetable dish.

Note: Young beans should need little preparation. If they have become coarse remove the stringy sides.

52. FRENCH BEANS SAUTED WITH TOMATOES

10 PORTIONS

Ingredients

French Beans                                                        1.2 kg

Onions                                                                    50 g

Tomatoes                                                               200 g

Butter                                                                      50 g

Salt

Pepper

Method

1. Wash the beans and trim off the ends.

2. Cook them in boiling salted water until tender, about 5 minutes then allow them to drain in a colander.

3. Concasse the tomatoes.

4. Finely dice the onions and cook them in the butter until tender, add the tomato and cook for 2 minutes.

5. Add the beans, reheat thoroughly, season and serve in a heated vegetable dish.

Note: Young beans should need little preparation. If they have become coarse remove the stringy sides.

53. BOILED RUNNER BEANS

10 PORTIONS

Ingredients

Runner beans                                                        1.4 kg

Margarine or butter                                              50 g

Salt

Method

1. Wash the beans, trim off ends and the stringy sides then cut the beans into fine slices 25 mm long.

2. Cook in boiling salted water until tender, about 5 minutes.

3. Drain thoroughly.

54. MANGE TOUT

10 PORTIONS

Ingredients

Mange tout                                                            1 kg

Butter                                                                    100 g

Salt

Method

1. Prepare the pods by washing them thoroughly and trimming off the ends.

2. Cook the pods in boiling salted water for about 3 minutes until tender but remaining a little crisp.

3. Drain and serve immediately in a heated vegetable dish.

55. BOILED GARDEN PEAS

10 PORTIONS

Ingredients

Fresh peas                                                             2.5 kg

Mint fresh                                                             1 bundle

Sugar

Salt

Method

1. Remove the peas from their shells, wash them in salted cold water and drain.

2. Boil them in salted water, with a little fresh mint added, until tender then drain them in a colander.

3. Serve immediately in a heated vegetable dish.

Note: When buying fresh peas, choose crisp well filled pods with some air space between the peas. Over full pods may have tough peas inside.

56. PEAS FRENCH STYLE

10 PORTIONS

Ingredients

Fresh peas                                                             2.5 kg

Small button onions                                            200 g

Lettuce                                                                  1 head

Sugar                                                                       25 g

Manie butter                                                         50 ml

Salt

Pepper

Method

1. Remove the peas from their shells, wash them in salted water and drain.

2. Wash and shred the lettuce. Peel the button onions.

3. Place the peas, lettuce and onions into a saucepan.

4. Barely cover with water, add the sugar and seasoning.

5. Bring to the boil, cover with a lid and simmer until tender.

6. Remove the lid, stir in the manie butter.

7. Return to the boil to thicken the liquor then remove from the stove and serve in a heated vegetable dish.

Note: When buying fresh peas, choose crisp well filled pods with some air space between the peas. Over full pods may have tough peas inside.

PULSES

57. BOSTON BEANS

10 PORTIONS

Ingredients

Navy beans                             400 g

Tomato puree                         50 ml

Onions                                      50 g

Peppercorns                               5

Cloves                                          2

Belly pork                                200 g

Golden syrup                         50 ml

Bouquet garni                      1 small

White stock                           500 ml

Salt

Pepper

Method

1. Soak the beans overnight in cold water.

2. Cut the belly pork into 15 mm dice.

3. Peel and finely chop the onions and using a little oil in a saucepan shallow fry them without colouring.

4. Rewash the beans and add them to the onions together with diced pork. Add the stock, bring to the boil and skim.

5. Tie the peppercorns and cloves in muslin and add to the beans.

6. Add the remainder of the ingredients, cover with a lid and cook slowly in an oven at 180°C for one hour.

7. Remove the lid and cook for a further 30 minutes.

8. Remove the pan from the oven discard the muslin bag and the bouquet garni. Adjust the seasoning and consistency and serve.

58. BOILED BUTTER BEANS

10 PORTIONS

Ingredients

Butter beans                        400 g

Carrot                                    50 g

Bacon trimmings                 25 g

Onions                                   50 g

Salt

Method

1. Soak the beans overnight in cold water.

2. Wash them thoroughly, put them in a saucepan, cover with cold water, bring to the boil and skim.

3. Peel the carrots and onions, add them to the beans along with the bacon trimmings and a little salt and simmer until tender.

4. Remove the bacon trimmings, carrots and onions, strain the beans and serve in a heated dish.

59. BUTTER BEANS IN PARSLEY SAUCE

10 PORTIONS

Ingredients

Butter beans                                                          400 g

Bacon trimmings                                                   25 g

Parsley sauce                                                        250 ml

Carrots                                                                    50 g

Onions                                                                     50 g

Salt

Method

1. Soak the beans overnight in cold water.

2. Wash them thoroughly, put them in a saucepan, cover with cold water, bring to the boil and skim.

3. Peel the carrots and onions, add them to the beans along with the bacon trimmings and a little salt and simmer until tender.

4. Remove the bacon trimmings, carrots and onions, strain the beans add the parsley sauce bring to the boil and serve in a heated vegetable dish.

60. BOILED HARICOT BEANS

10 PORTIONS

Ingredients

Haricot beans                                                        400 g

Carrots                                                                    50 g

Onions                                                                     50 g

Bacon trimmings                                                   25 g

Salt

Method

1. Soak the beans overnight in cold water.

2. Wash them thoroughly, put them in a saucepan, cover with cold water, bring to the boil and skim.

3. Peel the carrots and onions, add them to the beans along with the bacon trimmings and a little salt and simmer until tender.

4. Remove the bacon trimmings, carrots and onions, strain the beans and serve in a heated vegetable dish.

61. MARROWFAT PEAS

10 PORTIONS

Ingredients

Dried peas                                                            400 g

Cooking tablet (green)                                           1

Soaking tablet (white)                                             1

Salt

Pepper

Method

1. Soak the peas overnight in cold water with the soaking tablet.

2. Drain and wash them thoroughly.

3. Place the peas into a saucepan with cold salted water and the cooking tablet.

4. Bring to the boil, skim and simmer for about 1½ hours until cooked.

5. Drain the peas in a colander and serve them in a heated vegetable dish.

62. PEAS PUDDING

10 PORTIONS

Ingredients

Yellow split peas                                                  400 g

Carrots                                                                   50 g

Bouquet garni                                                        1 small

Margarine                                                               25 g

Onions 50 g

Bacon bones 50 g

Salt

Pepper

Method

1. Soak the split peas overnight in cold water.

2. Wash them thoroughly, put them in a saucepan, cover with cold water, bring to the boil and skim.

3. Peel the carrots and onions, add them to the split peas along with the bacon bones and a little salt and simmer until tender.

4. Remove the carrots, onion and bacon bones and strain the peas keeping the liquor.

5. Pass the peas through a sieve and return them to a saucepan.

6. Add margarine and pepper, adjust the seasoning and mix in sufficient liquor to make a mashed potato consistency.

ROOTS

63. BOILED BEETROOT

10 PORTIONS

Ingredients

Beetroot                                                                1.2 kg

White sauce                                                          500 ml

Salt

Method

1. Twist off the stalks about 3 cm above the roots. Wash thoroughly being careful not to pierce the skin or the beetroot will bleed and loose colour.

2. Place the beetroot in a saucepan, cover them with cold water, add the salt bring to the boil and cook for 1½ hours until tender.

3. Remove the skins under cold running water.

4. Cut the flesh into dice or small batons, bind with white sauce and serve immediately in a heated vegetable dish.

Notes:

1. Beetroot can also be cooked by steaming or baking in the oven.

2. To test if the beetroot is cooked, rub the skin gently, if it comes away easily it is cooked.

3. For use in salads allow the beetroot to cool in the water. Cut it into dice, batons or slices and cover with vinegar. A variety of commercially produced dressings is also available.

64. BATON CARROTS

10 PORTIONS

Ingredients

Carrots                                                                  1.2 kg

Parsley (chopped)

Salt

Method

1. Wash and peel the carrots and cut them into batons.

2. Place them in a saucepan cover them with cold water, add salt, bring to the boil and skim.

3. Cover with a lid and simmer until tender.

4. Strain thoroughly and serve decorated with chopped parsley.

65. CREAMED CARROTS

10 PORTIONS

Ingredients

Carrots                                                                  1.2 kg

White sauce                                                          250 ml

Parsley (chopped)

Salt

Method

1. Wash and peel the carrots and cut them into batons.

2. Place them in a saucepan cover them with cold water, add salt, bring to the boil and skim.

3. Cover with a lid and simmer until tender then drain thoroughly.

4. Boil the white sauce and adjust the seasoning.

5. Mix the sauce with the cooked carrots and serve decorated with chopped parsley in a heated vegetable dish.

66. GLAZED CARROTS

10 PORTIONS

Ingredients

Carrots                                                                  1.2 kg

Margarine                                                             40 g

Sugar                                                                      15 g

Parsley (chopped)

Salt

Method

1. Wash and peel the carrots cut them into batons or turn them olive shape.

2. Place them in a saucepan, add the margarine, salt and sugar and half cover them with cold water.

3. Bring to the boil, cover with a lid and cook slowly. When almost cooked remove the lid and allow the liquor to evaporate until only a glaze remains.

4. Serve decorated with parsley.

67. PUREE OF CARROT

10 PORTIONS

Ingredients

Carrots                                                                   1.2 kg

White sauce                                                          200 ml

Sugar                                                                         15 g

Salt

Method

1. Wash and peel the carrots and cut them into even sized pieces.

2. Place them in a saucepan and cover with cold water, add the salt and sugar, bring to the boil and skim.

3. Cover with a lid and simmer until tender then strain off the water and pass the carrots through a sieve.

4. Boil the white sauce and adjust the seasoning.

5. Mix the sauce with the sieved carrot and serve in a heated vegetable dish.

68. VICHY CARROTS

10 PORTIONS

Ingredients

Carrots                                                                  1.2 kg

Sugar                                                                      15 g

Margarine                                                              50 g

Parsley (chopped)

Salt

Method

1. Wash and peel medium sized carrots and cut them across into 3 mm thickness.

2. Place them in a saucepan, add the margarine, salt, sugar and half cover them with cold water, bring to the boil and skim.

3. Cover with a lid and cook slowly. When almost cooked remove the lid and allow the liquor to evaporate until only a glaze remains.

4. Serve, decorated with chopped parsley in a heated vegetable dish.

69. BUTTERED MIXED VEGETABLES

10 PORTIONS

Ingredients

Carrots                                                                  600 g

Turnips                                                                 400 g

Sugar                                                                      10 g

Peas                                                                       200 g

Margarine                                                              50 g

Salt

Method

1. Wash and peel the carrots and turnips and cut them into batons.

2. Place them in a saucepan, barely cover them with water, add the salt, sugar and margarine, bring to the boil, cover with a lid and cook until tender.

3. Cook the peas in boiling salted water until tender.

4. When cooked, drain the peas, add them to the carrots and turnips, mix thoroughly and serve in a heated vegetable dish.

70. BOILED PARSNIPS

10 PORTIONS

Ingredients

Parsnips                                                                1.4 kg

Salt

Parsley (chopped)

Method

1. Wash and peel the parsnips and cut them into batons.

2. Place them in a saucepan add salt, bring them to the boil and skim.

3. Cover them with a lid and simmer until tender.

4. Strain, decorate with parsley and serve in a heated vegetable dish.

Note: Parsnips may be served with white or parsley sauces.

71. ROASTED PARSNIPS

10 PORTIONS

Ingredients

Parsnips                                                                1.4 kg

Oil                                                                         100 ml

Parsley (chopped)

Salt

Pepper

Method

1. Wash and peel the parsnips, cut them lengthways into halves or quarters depending on size.

2. Place them in a saucepan, cover them with water, bring to the boil and then simmer for 5 minutes.

3. Heat the oil in a frying pan and lightly colour the parsnips then place them in a baking tray, add a little salt and then roast in a moderate oven for 1 hour.

4. Drain off any surplus oil and serve decorated with parsley.

72. BOILED SWEDE

10 PORTIONS

Ingredients

Swedes                                                                 1.5 kg

Parsley (chopped)

Salt

Method

1. Peel the swedes with a knife ensuring the hard fibres beneath the skin are removed.

2. Cut the swedes into batons, wash them in cold water, place them in a saucepan cover with cold water.

3. Bring to the boil, add salt, cover with a lid and simmer until tender.

4. Drain thoroughly and serve in a heated vegetable dish.

73. PUREE OF SWEDES

10 PORTIONS

Ingredients

Swede                                                                   1.5 kg

Butter or margarine                                           100 g

Salt

Pepper

Parsley (chopped)

Method

1. Peel the swedes with a knife ensuring that the hard fibres beneath the skin are removed.

2. Cut the swedes into batons wash them in cold water, place them in a saucepan and cover with cold water.

3. Bring to the boil, add salt, cover with a lid and simmer until tender.

4. Drain thoroughly, pass them through a sieve and serve, garnished with parsley in a heated vegetable dish.

74. BOILED TURNIPS

10 PORTIONS

Ingredients

Turnips                                                                  1.2 kg

Salt

Parsley (chopped)

Method

1. Peel the turnips with a knife ensuring that the hard fibres beneath the skin are removed.

2. Cut the turnips into batons, wash them in cold water place in a saucepan and cover with cold water.

3. Bring to the boil, add salt, cover with a lid and simmer until tender.

4. Drain thoroughly and serve, garnished with parsley, in a heated vegetable dish.

75. GLAZED TURNIPS

10 PORTIONS

Ingredients

Turnips                                                                 1.2 kg

Margarine                                                             40 g

Sugar                                                                      15 g

Parsley (chopped)

Salt

Method

1. Peel the turnips with a knife ensuring that the hard fibres beneath the skin are removed.

2. Cut the turnips into batons wash in cold water, place them in a saucepan, add margarine, salt and sugar and half cover with water.

3. Bring to the boil, cover with a lid and simmer. When almost cooked remove the lid and allow the liquor to evaporate until only a glaze remains.

4. Serve, garnished with parsley, in a heated vegetable dish.

TUBERS

76. JERUSALEM ARTICHOKES

10 PORTIONS

Ingredients

Jerusalem artichokes                                             1.6 kg

Blanc                                                                         2 ltr

White sauce                                                          500 ml

Salt

Method

1. Scrub the artichokes thoroughly. Peel the skins removing only a very thin layer.

2. Bring the blanc to the boil, put in the artichokes and simmer for 20 minutes or until tender.

3. Remove them from the blanc, allow them to drain and then place them in the white sauce.

4. Bring to the boil, adjust the seasoning and serve in a heated vegetable dish.

UNCLASSIFIED

77. CORN ON THE COB

10 PORTIONS

Ingredients

Corn cobs                                                             10

Butter                                                                    150 g

Method

1. Remove the outside leaves and the silky fibres.

2. Cook in boiling water for between 4 and 6 minutes until the grain is soft.

3. Remove from the water and drain thoroughly.

4. Place a cocktail stick in each end and serve with melted butter.

Note: Choose cobs with a pale green husk. Once they turn gold some of the sweetness goes and the corn becomes tougher.