HANDY OVEN TEMPERATURE CONVERSION CHART

Gas Mark	Fahrenheit	Celsius	Description
1/4	225	110	very cool
1/2	250	130	-
1	275	140	cool
2	300	150	-
3	325	170	very moderate
4	350	180	moderate
5	375	190	-
6	400	200	moderately hot
7	425	220	hot
8	450	230	-
9	475	240	very hot

Keep in mind that this is an approximate conversion chart.  There are additional variables that affect your oven temperature eg: type, size, altitude, humidity

CREME BRULEE

Ingredients: (serves 12)
600 ml Cream
50g Castor sugar
4 Egg yolks
5 ml Vanilla essence
25g Brown sugar

Method:
Place cream in the top of a double boiler, gently bring to the boil.
Remove from heat and allow to cool.
Mix egg yolks, castor sugar and vanilla together in a bowl.
Add warm cream to the mixture, whisking constantly. (cream should be sufficiently cooled so as not to cook the egg at this stage otherwise you will have scrambled brulee!)
Place moulds, ramekins or brulee dishes into a deep tray or bain maire.
Pour mixure into moulds.
Carefully pour water into the tray, around the moulds to about half way up the sides.
Cover the whole tray with foil.
Place in oven at 160°C / 300° F for about an hour until set.

Remove from the oven and allow to cool. Chill overnight in the fridge.
Before serving sprinkle with brown sugar and glaze under grill/salamander or a blowtorch (if you must!) until medium brown.

Presented here with strawberries halves, lavender flowers and violet crystallized pansy flowers and topped with spun sugar.

IMAGE: M MUELLERS

PUFF PASTRY

Ingredients: serves 8 

500 gm (3 1/3 cups) plain flour
125 gm butter, coarsely chopped
2 x 250gm blocks of butter, each thinly sliced lengthways into 10 slices
250 ml Iced acidulated water - add juice of half a lemon to 1 cup of water

Method:
Using a food processor, process flour, chopped butter and a pinch of salt until fine crumbs form. 

Add 250ml iced acidulated water and process until just coming together. 

Turn onto a lightly floured surface, knead until smooth. 

Form into a disc, wrap in plastic wrap and refrigerate overnight.
Roll out pastry on a floured surface to 25cm x 60cm, with short edge facing you.
Arrange half the butter slices in a single layer over middle third of pastry, then fold down top third of pastry.
Arrange remaining butter slices over folded pastry, fold up bottom third. 

Turn anti-clockwise so opening is on the right, then turn over pastry, keeping opening to your right.
Roll out pastry to 25cm x 60cm with short side facing you, fold down top third, then fold up bottom third. 

Turn pastry anti-clockwise, turn over and repeat. 

Cover with plastic wrap, refrigerate until pastry is firm (2-3 hours). 

Repeat again four times, allowing the pastry to rest in between.

Pastry can be frozen, it's time consuming so make a double batch.

SAUCE CARAMEL

Ingredients:
250 ml Cream
250 g Sugar
150 ml Water

Method:
Bring cream to the boil
In a separate, very clean, dry pot mix the sugar with the water and boil until it is a deep golden brown.
Add the caramel to the cream, slowly - be cautious here!
Whisk gently and return to heat until all the caramel has dissolved.

Once cooled, store in the refrigerator.

MM.

STEAK TARTARE

I have a beef with the way Steak Tartare has been discombobulated!

Any old ground beef with a raw egg on top is passed off as Steak Tartare these days. I even suffered the misfortune of being presented with the raw ingredients and expected to 'cook' it myself. Really!! Would you ask a costumer to prepare anything other dish themselves?

This dish is supposed to reflect, in a more sophisticated fashion the raw steak which, it is said, Tartar horseman placed between the saddle and their mount's back to be pounded and crushed during a fierce ride. The modern version is commonly assembled and prepared from the gueridon, ( a small round table).

It is true that there are different versions, from different countries. What I am talking about is what is being presented as a sophisticated dish. The steak in Steak Tartare must be that .... fillet of beef, not mince, not ground beef, not a mixture. The steak must be chopped into a fine dice. This is the art in it. There is a huge difference between chopped and minced, in both taste and texture.

Ingredients: Mise en place
Finely chopped raw fillet steak
Finely chopped raw onions and onions rings
Anchovy fillets
Capers
Other flavourings to choice - e.g. Tabasco or Worcestershire sauce
Chopped hard boiled egg
Virgin Olive Oil
Vinegar
Brandy
Salt
Milled pepper to taste
Cayenne pepper (optional)
Raw egg

These ingredients should be chilled or very cool.

Tartare Steak is simply the pounded raw meat seasoned, lightly dressed with oil and vinegar, and then shaped before the guests, manipulating into a neat roundel with two forks.
Chopped onions may be incorporated or served as an accompaniment. Commonly a small well or depression is made on the top of the shaped steak, to receive a garnish of raw egg yolk.
Final garnish may include onion rings, anchovy fillet in julienne strips, capers and chopped hard boiled egg (yolk and white).
Oil and vinegar and other condiments are placed on the table.
A green salad is customary accompaniment, together with thinly sliced black bread and butter ( Danish rye or pumpernickel ).

SOMETHING I PREPARED EARLIER ....

PAN-FRIED SALMON ON HORSERADISH MASH and CREAMED SPINACH

Menu Course: Main

Reference: M Muellers

Cooking method: Pan-frying

Ingredients: 4 portions
4 x 200 g fresh salmon fillet
4 g salt
4 turns white milled pepper
5 g fresh ginger grated
5 ml teriyaki sauce
40 g butter
40 ml olive oil
Asian green, olive oil and balsamic vinegar for garnish

Mise-en-place:
Horseradish mash, creamed spinach (recipes en route)

Method:
Season salmon with salt, mill pepper, ginger and teriyaki sauce
Heat the olive oil and butter in a pan
Place salmon portion into hot oil/butter mixture, just to seal
Place in pre-heated oven(200 degree C) for about 4 minutes
Remove salmon from pan and dry on a paper towel
Place on piped mashed potatoes and creamed spinach
Top salmon with Asian greens and a few drops of olive oil and balsamic vinegar

Enjoy!

IMAGE M.Muellers