Béchamel and Caramelized Onion Tart

Ingredients:

Caramelized onion:

1 kg Yellow onion

80 g Unsalted butter

Béchamel:

140 g Flour

140 g Unsalted butter

1200 ml Whole milk

40 g Grated Parmesan cheese

1 g Ground nutmeg

Salt to taste

400 g Puff pastry

Check out my homemade puff pastry recipe,

https://matinskitchen.com/bread-dough#0dbb0b6e-c2d6-48f6-9e63-1a741b9aa7d7

Method:

To prepare the filling for this tart, start by peeling and thinly slicing onions. Blanch and rinse them.  Caramelize the onions in 80 g of butter. Set the caramelized onions aside. For the béchamel, melt butter in a pan, add flour, and cook for 2 minutes. Gradually add milk, whisking continuously. Cook for an additional 2 minutes, then incorporate the caramelized onions, grated Parmesan, nutmeg, and season with salt and black pepper to taste. Blend the mixture with an immersion blender and set it aside to cool completely.

Meanwhile, roll out your puff pastry and place it in a round tart baking mold. Fill the mold with the caramelized onion and béchamel sauce. Bake it in a preheated oven at 180°C for 40 minutes, covering the top with foil after 15 minutes. Let it cool on a wire rack before slicing.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/8YGxFf2vUtI

Enjoy.

Ingredients:

120 g Unsalted butter 

3 Egg yolks

10 ml Lemon juice

Salt to taste

Method:

To make clarified butter, place the butter in a saucepan over low heat and let it melt. As it melts, it will naturally separate into three layers: the clear, liquid butterfat on top, a layer of milk solids in the middle, and any water at the bottom.

Allow the butter to simmer gently without stirring for a few minutes.

Carefully pour the clarified butter through a fine-mesh strainer, cheesecloth, or a tea bag into a clean container. This step will separate the milk solids and any water from the clarified butter.

Set the clarified butter aside for use in the hollandaise sauce.

Whisk egg yolks and lemon juice in a bowl. Place the bowl over a double boiler, ensuring the bottom of the bowl doesn't touch the water. Whisk continuously until the bowl warms up, and the eggs start to cook. Add a tablespoon of clarified butter and continue to whisk.

Incorporate 2 more tablespoons of butter, whisking continuously. Remove the mixture from the heat and add the remaining butter gradually while mixing thoroughly. Your beautiful hollandaise sauce is ready to serve.

Enjoy.

Ingredients👇 👇👇 

750 ml Milk

200 ml Heavy cream

70 g Corn starch

120 g Sugar

120 g Egg yolks

2 Vanilla beans

Butter and flour for coating

 
Method👇 👇👇 

To create this fantastic flan, start by combining the milk and heavy cream in a saucepan.

Scrape the seeds of vanilla beans and add them to the milk and cream mixture in the saucepan. Bring the mixture to a boil, allowing the vanilla to infuse in the liquid mixture.

Meanwhile, in a separate bowl, add the egg yolks, sugar, and corn starch. Whisk them together until the mixture becomes creamy.

Remove the vanilla beans from the saucepan. Gradually add 2/3 of the hot liquid into the egg yolk mixture while whisking continuously. This process is called tempering, and it ensures the yolks are gradually heated without curdling.

Return the tempered mixture to the saucepan and cook it over medium heat, whisking constantly, until it reaches a custard-like consistency.

Take a 26 cm ring and coat its interior with soft butter, ensuring an even spread. Next, carefully roll the buttered ring in flour, creating a thin, even coating to provide an additional layer of protection against sticking.

Place it on a baking tray lined with greased parchment paper. Now, carefully fill the ring with the custard mixture. 

Bake it in a preheated oven at 200°C for 40 minutes. Keep an eye on it, and once the surface turns golden brown, cover it with foil to prevent over-browning, and continue baking until the custard sets.

After 40 minutes of baking, test the flan's doneness by inserting a toothpick into the center. If it comes out clean, the flan is ready. However, if there are still some custard residues on the toothpick, continue baking for an additional 5-10 minutes until the toothpick comes out clean. This extra step ensures that your Parisian flan reaches the perfect texture and taste. 

Once the flan is fully baked and toothpick-tested, remove it from the oven and place it on a wire rack to cool down slightly. Afterward, gently remove the ring from the flan to reveal its delightful shape. Let the flan cool completely before transferring it to the refrigerator, where it should chill overnight. This resting time enhances the flavors and sets the flan perfectly.

Enjoy!

Ingredients:

Chicken Ballotine

15 g Dried Porcini Mushrooms (Soaked in 100 ml cold water overnight)

450 g Chicken breast 

30 g Prosciutto

Forcemeat

365 g Chicken leg (Save the bones for reduction sauce)

3 g salt

20 ml Cooking cream

30 g Butter

Duxelles

500 g Mushroom (Finely chopped)

150 g Shallot (Finely chopped)

15 g Olive oil

5 g Thyme (Finely chopped)

5 g Garlic (Minced)

30 g Unsalted butter

25 ml Madeira

Chicken reduction sauce

200 g Chicken wings (chopped into pieces)

20 g Tomato paste

30 ml Dark rum

150 ml White wine

1 Spring of Thyme

1 Shallot

2 Cloves of garlic

15 ml  Olive oil 

100 g Butter

Water (To cover the bones)

Method:

Soak dried Porcini mushrooms in cold water overnight. Next, drain them and reserve the stock for later.

Debone the chicken leg, cut the meat into small pieces, and save the bones for reduction.

Next, add the meat to a food processor and blend until it is minced.

Transfer the Forcemeat into a piping bag for later use.

Lay a large sheet of plastic wrap on your work surface and arrange the chicken breasts side by side on top of it.

Place another layer of plastic wrap on top of the chicken breasts, and use a saucepan to flatten them.

Remove the plastic wrap and place the prosciutto on top of the chicken breasts, covering them completely.

Pipe out the Forcemeat in the middle of the flattened chicken breasts. Make gaps in the middle of the Forcemeat, then place the porcini mushrooms in those gaps. Finally, cover the mushrooms with the surrounding forcemeat.

Grasp the edges of the plastic wrap and tightly roll up the chicken, using the plastic wrap to help you create a compact roll.

Tie a knot on both ends of the rolled chicken to secure it.

Place it in the fridge and let it chill for 2 hours.

To make the chicken reduction sauce, pan-fry the chicken bones and wings until they turn golden brown.

Add shallot, garlic, white wine, thyme, and rum to the pan and reduce it to dry.

Transfer them to a pot, add tomato paste, and cook the mixture for 2 minutes.

Add porcini stock and water to the pot, and bring it to a boil. Once boiling, reduce the heat and let it simmer for one hour.

After one hour, pour it through a sieve and transfer the liquid to a saucepan. Add cold cubes of butter and blend the mixture using an immersion blender.

To make Duxelles, heat olive oil in a frying pan and gently cook the finely chopped shallots until they become translucent.

Remove the shallots from the pan and add the finely chopped mushrooms. Cook them over medium heat until they are tender and any liquid released from the mushrooms has evaporated.

Add the shallots, minced garlic, and butter to the mushrooms in the pan. Toss them together.

Add Madeira, salt, and chopped fresh thyme to the mushrooms mixture in the pan. Continue cooking the mixture for an additional 5 minutes.

2 hours have passed, and carefully remove the plastic wrap from the rolled chicken. Use kitchen string to tightly tie up the roll, securing it in place.

Heat a frying pan over high heat and sear the chicken roll on all sides.

Roast it in a preheated oven at 180°C for 18 minutes.

Remove the strings and slice the chicken ballotine into 2-inch pieces.

To plate the ballotine, place a ring on the plate and fill it with a generous portion of duxelles in the center. Then, carefully drizzle the reduction sauce around the duxelles using a plastic squeeze bottle.

Place two pieces of ballotine on top of the duxelles. Finally, add a few pansy flowers as a garnish.

Enjoy.

Ingredients:

400 g Homemade Puff Pastry

90 g  Raisins soaked in Brandy, Drained 

Crème Pâtissière  (Pastry cream)

125 ml Milk

35 g sugar

30 g Egg

8 g Cornstarch

8 g Flour

15 g Unsalted butter

1tbsp Vanilla extract

Egg wash:

1 Egg yolk

2 tbsp Water

Method: 

Bring milk and half of the sugar and vanilla extract to a boil.

Mix the egg with the rest of the sugar.

Add cornstarch and flour and continue mixing. 

Pour it back into the saucepan and cook until thickened. Stir it constantly.

When it's thickened, turn off the heat and add butter.

Transfer the custard to a plate, cover it with plastic wrap, and let it cool completely.

Check out my homemade puff pastry recipe 👇 👇 👇 👇

https://matinskitchen.com/bread-dough#0dbb0b6e-c2d6-48f6-9e63-1a741b9aa7d7

Roll out the dough to a 35*20 rectangle. 

Mix the cold custard until it is soft and creamy.  

Spread the custard all over the surface. 

Top the cream with raisins. 

Roll and place it in the fridge for 30 minutes.

Cut it into six pieces and place them in a baking tray.

Cover the tray with plastic wrap and let it rise for 45 minutes at room temperature.

Apply the egg wash on top and bake them in the preheated oven at 180C for 20 minutes.

Enjoy.

Ingredients:

250 g Puff pastry

100 g Leek (chopped)

400 g Lardons 

5 g Garlic (minced)

100 ml Cooking cream

60 g Emmenthaler  or Gruyere cheese

Three large eggs (210 g)

1/2 tsp Nutmeg

1/2 tsp Black pepper

1 tbsp Olive oil

Butter for greasing the baking pan

Method:

Check out my puff pastry recipe,

https://matinskitchen.com/bread-dough#0dbb0b6e-c2d6-48f6-9e63-1a741b9aa7d7

Roll out the dough to a thin sheet. I am using a 20cm round baking pan. Rub soft butter all over the surface of the baking pan. Place the dough inside the pan and cut the edges. 

Prick the bottom with a fork and let it rest in the fridge for 30 minutes.

Meanwhile, prepare the filling. 

Pan-fry the lardons and set them aside.

In the same pan, add some olive oil and saute chopped leek with the minced garlic.

Mix eggs, cream, lardons and leeks, cheese, black pepper, and nutmeg in a bowl.

Add the filling to the mold and flatten the surface.

Bake it in a preheated oven at 180 C for 25 minutes.

Enjoy.

Ingredients: 

Brioche bread:

250 g Flour

7 g Instant yeast

20 g Sugar

5 g Salt

2 Eggs (110 g)

55 ml Milk

150 g Unsalted butter (cold cubes)

Praline Paste

50 g Hazelnut

50 g Almond

70 g Sugar

Batter

300 ml Milk

1 Vanilla bean

2 Eggs

Garnish (Optional)

Fresh berries

Maple syrup

Pistachio

Shaved almond

Powdered sugar

Cinnamon powder

Method:

Check out my homemade brioche recipe.

https://matinskitchen.com/bread-dough#c6d67afb-8a59-49dd-89f8-cd4473dcef62

Toast nuts in a 180C oven for 10 minutes.

Cook half of the sugar to caramel and then add the other half.

When it reaches the caramel point add the toasted nuts and toss them together.

Place it on a silicon mat, flatten the surface as much as possible, and let it cool completely.

using a food processor blend the caramelized nuts into a paste.

Scrape out the vanilla seeds and add them to a saucepan along with milk and bring it to a boil.

Mix the praline with infused vanilla milk and then mix in the eggs. Pour the mixture through a sieve.

Dip the cold slices of brioche into the mixture. Dip each side and leave for a minute or so until they absorb the batter.

Fry them in a lightly greased skillet, and flip them a few times until golden brown.

You can garnish it with fresh berries, pistachio, shaved almond, maple syrup, powdered sugar, and cinnamon powder.

Enjoy.

Ingredients: 

250 g Flour

7 g Instant yeast

20 g Sugar

5 g Salt

2 Eggs (110 g)

55 ml Milk

150 g Unsalted butter (cold cubes)

Method:

Add salt, sugar, and yeast to the flour and mix them using a spatula.

In a stand mixer combine milk and eggs together. Add dry ingredients and mix them on medium speed until the dough comes together. It takes about 10 minutes. remember to scrape the sides and bottom of the bowl when is necessary.

Add a few pieces of butter at a time and continue mixing until the dough is completely smooth and elastic. It takes about 10 to 15 minutes.

Do the window pane test.

Actually, the window pane is the best way to see if the dough is properly kneaded. Stretch the dough into a square. Keep on stretching until it becomes very thin. If you do it without any tears, it means that the gluten is perfectly developed.

Shape it into a ball and place it into a greased bowl. Cover it with plastic wrap and let it rest 8 hours in the fridge.

Degas and divide it into 3 pieces. Shape them into a thigh ball and place them in a greased pan which is lined with parchment paper.

 Cover with plastic wrap and let it proof for 90 minutes at room temperature. 

Brush with egg wash and bake it at 180C for 10 minutes.

Cover the surface with foil and bake for another 35 minutes.

Enjoy.

Ingredients: 

Choux pastry:

70 ml Water

70 ml Milk

80 g Unsalted butter

5 ml Vanilla extract

80 g Flour

2 Eggs

Pinch of salt

Cream filling:

125 ml Heavy cream

15 g Powdered sugar

3 ml Vanilla extract

Method:

Add water, milk, vanilla extract, butter and salt to a saucepan and let it come to a boil. Soon as it comes to boil, turn off the heat and add flour. Stir until they are fully incorporated.

Put it back over low heat and cook it for 2 minutes, mixing constantly.

Place it in a bowl and let it cool completely. Add the eggs and mix them using a whisk. 

Switch to a spatula when they are well incorporated. Transfer it into a piping bag and pipe 16 puffs.

Flat the top with a wet finger tip.

Bake them in a preheated oven at 200C for 15 minutes and then reduce the temperature to 170C and bake them for another 15 minutes.

Let them cool completely.

In a stand mixer, add heavy cream and mix it at medium speed for a minute.

Add powdered sugar and vanilla extract and mix until fluffy.

Transfer it to a piping bag.

Fill the puffs with cream.

Dust with some powdered sugar.

Enjoy.

Enjoy.

Ingredients:  

2-3 pcs Conference pear

Sugar dough

350g  Flour 

60g  Almond flour

160g Powdered sugar

190g Butter (cold cubes)

80g  Egg 

Pinch of Salt

Almond cream

160g Butter (very soft, almost melted)

160g Powdered sugar

160g almond flour

10ml Vanilla extract

2 Egg (110 g)

Sugar syrup

800ml Water

400g Sugar

1 vanilla bean

Method:

For the tartlet shell, whisk all the dry ingredients, and add the cold cubes of butter. Mix with your hands until it becomes crumbly.

Add eggs and mix until the dough comes together.

Shape it into a rectangle and wrap it in a plastic bag. Chill it for half an hour before rolling.

Roll it into 3 mm thickness, place it on top of the mold and apply it all around the edges. 

let it chill in the fridge for 20 minutes.

Prick the bottom and bake it at 180C for 5 minutes.

To make the sugar syrup add water, sugar, and vanilla to a pot and bring it to a boil.

Meanwhile, peel the pears and add them to boiling syrup and cook them for 5 minutes.

Take them out and reduce the sugar syrup by half. it takes about 5 minutes.

Cut the pears into half, take out the seed and slice them thinly.

For the almond cream mix all the ingredients using a whisk. You can also use a food processor.

After 5 minutes take the tart shell out of the oven and fill it with almond cream, place the pears n top and bake it for 20 minutes at 180C.

Brush the sugar glaze on top and dust some powdered sugar around the edges if you like.

Enjoy.

Ingredients:

Tartlet shells:

350g  All purpose flour 

60g  Almond flour

160g Powdered sugar

190g Butter (cold cubes)

80g  Egg 

Pinch of Salt

Pistachio Cream filling:

80 g Butter

80 g Powdered sugar

80 g Pistachio

5 g  Corn starch

15 ml milk

5 g Vanilla extract

1 Egg (55 g)

Parfait:

340ml  Heavy cream

55g Caster sugar

6g Gelatine 

300g  Greek yoghurt

1  Vanilla bean

Raspberry gel:

300g Raspberry 

40g Sugar 

2g Agar Agar 

1  Vanilla bean

Method:

For the tartlet shell, whisk all the dry ingredients, and add the cold cubes of butter. Mix with your hands until it becomes crumbly.

Add eggs and mix until the dough comes together.

Shape it into a rectangle and wrap it in a plastic bag. Chill it for half an hour.

Roll out half of the dough to 3mm thickness. Use a bigger cookie cutter than the tartlet ring and cut out 4 circles. Roll out the leftovers and make another two circles. Place them on a tray that is already lined with plastic wrap.

Transfer the tray to the fridge for about 15 minutes. 

Save the rest of the dough in the freezer for another recipe.

Carefully places each of them on the rings and press them until they stick to the rings.

Place them in the fridge for another 15 minutes and then trim them with a sharp knife.

Prick the bottom part, place them on a baking tray and chill them completely. It is very important. Then you can bake them in a preheated oven at 175C for 10 minutes.

Remove the rings and cool them completely.

For the Pistachio cream, blend the pistachio first and remove it from the food processor, add the rest of the ingredients and blend them, pour back the pistachio, and blend for a few seconds.

Add it into a piping bag and fill up your tartlets, bake them at 175C for 10 minutes and then let them cool completely.

For Raspberry gel, cook raspberry with vanilla and sugar and then pour it through a fine sieve. 

Heat it up again and add Agar Agar powder and cook for a few seconds.

Pour on a small tray and let it cool completely. Then blend it in a food processor until smooth.

pipe out a thin layer on top of the tartlet.

For the Parfait, bring to a boil heavy cream along with vanilla and sugar. Soak up the gelatine and then add to the cream mixture, and mix well.

Add them to the yogurt and pour it into the mold that is already sprayed with oil.

Place them in a freezer until they are frozen.

Put each of them on the tartlets and garnish with ground pistachio.

Enjoy.

Ingredients:

700 g Beef chuck

450 g Baby Waxy Potato 

600 g Carrots 

350 g Pearl onions 

250 g Mushroom 

1000 ml Veal stock (for stew)

300 ml Veal stock (for carrots)

750 ml Dry red wine 

80 g Tomato paste 

150 g Yellow onion 

200 g Smoked bacon

50 g Flour 

Olive oil for frying

Salt and pepper to taste

Method:

First Cut your beef chuck into 2-inch chunks and try to remove fats and connective tissues as much as possible.

Heat the oil in a large pot along with some salt. Add a few pieces of beef chunks and sear them for about 3 minutes

Use a tong to turn them on the other sides. 

We are looking for a brown crust and what is happening now, is called the Maillard reaction which elevates the taste and aromas of the meat.

Make sure to add a few pieces of meat each time and do not overcrowd the pot.

Meanwhile take care of your bouquet garni which in this case would be thyme, rosemary, oregano, and garlic.

For the onions, cut a little bit of both ends off, cut them in half, and keep the skin on.

Add a bouquet of garni and onions to the pot. Add flour to the meat and toss them well together.

Add the meat into the pot along with veal stock and let it simmer for 2 hours.

Meantime, prepare all the vegetables, first peel and slice the carrots and set them aside.

Cut the mushrooms into four pieces and keep them for later.

To prepare the potatoes boil them first, add them into a saucepan, filled with cold water and some salt, bring them to a boil and let them cook for about 20 minutes.

Slice the bacon and set them aside.

Drain the potatoes when they are cooked and let them cool completely.

Peel the onions and boil them for about 5 minutes.

Saute bacon, onions, and mushroom in a skillet one after another and set them aside.

Remove the onions from the stew and add sauteed vegetables and bacon and let it cook for the last 10 minutes.

Cut the potatoes in half and roast them in an oiled hot pan, add chopped rosemary and garlic, and mix them for a minute.

To caramelize the carrots add them to a lightly oiled skillet, Add veal stock and some fresh herbs in it and let it cook for 10 minutes over high heat.

Enjoy.

Ingredients:

Crepes (Make 17 crepes)

830 ml Whole milk

330 g Flour

260 g Eggs

60 g  Caster sugar

80 g  Butter (For Beurre Noisette)

2 g   Salt

1 tbs Vanille extract

Creme Patissiere or Pastry Cream:

400 ml Whole milk

1  Vanilla bean

50 g Sugar

3  Egg yolks

35 g Flour

3.3 g (2 sheets) Gelatine

30 g Butter

Italian Meringue:

50 g Water

180 g Sugar

90 g Egg whites

1 Juice and zest of a lime

1 tbs Vanille extract

Method:

To make beurre noisette or the hazelnut butter add butter into a saucepan and melt it over medium heat. Stir it as it melts and continues cooking until it becomes golden brown, remove the foam and keep the butter for later. It gives an incredible toasted, nutty flavor to your crepes.

To make the crepes batter, Mix together, four sugar and salt.  Add milk to the dry ingredients little by little and mix them using a whisk. Add vanilla and eggs into the batter and continue mixing.

Last but not least add the beurre noisette, mix it well and pour the batter through a fine sieve.

Heat a lightly oiled frying pan over medium-high heat, pour the batter into the pan and tilt the pan with a circular motion until the batter covers the surface evenly, cook the crepes until they are lightly golden brown. It takes less than a minute, flips it, and cooks for a few more seconds.

To make French creme patisserie, scrape out the seeds of vanilla and infuse the milk with it, grape a small saucepan, add milk and half of the sugar into vanilla, and bring it to a boil.

Meanwhile, soak the gelatine in cold water and set it aside.

Whisk together egg yolks, flour, and the rest of the sugar, temper the mixture with the boiled milk, pour it back into the saucepan, and cook it for about 2 minutes over medium heat whisking constantly.

Squeeze the gelatins and add them to custard along with butter and mix it well. Pour it through a sieve, cover it with plastic wrap and let it cool completely.

To make Italian meringue you need to make the sugar syrup first.

Add sugar and water into a saucepan and bring it to a boil and let it reach 121C.

Meanwhile, add the egg white into a stand mixer and let it run at a low speed. Add lime juice and zest along with Vanille extract when the egg white is light and foamy, and switch the machine to a medium speed.

Do not forget to check the syrup temperature. when it reached 121 degrees immediately take it off from the heat and add the hot syrup into egg white in a thin stream and switch the mixer to high speed. It will be ready when the mixer bowl is cooled down completely.

To assemble the cake, whisk Creme Patesserie for a few seconds and add one-third of Italian meringue to it, pop the first crepe on your board, and put a small ladle of frosting in the middle, spread that out.

it just needs to be a thin layer because the crepes are so thin. Repeat that until you have used all the crepes and frost.

Put it into a refrigerator for half an hour.

Apply a thin layer of meringue around the edges and clean up all around the board, To decorate the cake add some of the meringue in a piping bag and put two dots next to each other around the edges, flatten the end with a teaspoon and add next dots on the flattened parts, continue all the way around.

Transfer a giant amount of the meringue on top of the cake and make little peaks and dollops here and there using a palette knife. Make it exciting and have fun with it.

You can keep it this way or torch it.

Enjoy.

Ingredients:

600 g White onion

1 kg Red onion

2 Bay leaves

5 g Thyme

1 L Demi-glace

500 ml Red wine 

70 g Butter

15 ml Olive oil

Gruyere cheese

Croutons OR Toasted bread

Black pepper and salt to taste

Method:

Begin with onions, cut a little bit of both ends off, cut them in half and slice them thinly.

Add butter and olive oil along with sliced onions into a pot, season it with a good pinch of salt, keep the lid on and cook it for 5 minutes on a high heat. 

You will notice that the onions are becoming soft and translucent, add bay leaves and thyme and let it cook for another 5 minutes.

After 5 minutes stir them and don't forget to scrape the bottom of the pan, onions are started to caramelize, from now on cook them without the lid for another 10 minutes and stir them once a while.

Add demi glace, bring it into a boil and let it simmer for 20 minutes. Ladle the soup into bowl, and then add toasted bread or croutons on top along with some gruyere.

Use a torch or broil it in the oven for about 2 minutes until the cheese is melted and bubbly.

Enjoy.

Ingredients: ( Make 2 Liter Demi-glace  )

2 Kg Veal shanks

1 kg Veal bones

200 ml Red wine

400 g Onion

300 g Tomato puree

300 ml Red wine

20 ml Olive oil

500 g Carrot

300 g Leek

300 g Fennel

200 g Celery

600 g Celeriac

100 g Garlic

500 g Tomato

6 Bay leaves

2 g Black pepper corn

10 springs of Thyme

10 L Water

Method: 

Place all the veal bones and shanks in a baking tray and roast them on a preheated oven at 250 C for half an hour until they are totally brown and roasted.

Meanwhile cut the vegetables ( Celeriac, Celery stalk, leek, carrots, fennel) in big chunks and wash them. 

Slice onions and caramelize them in a pan on a medium heat. Using a lid helps to sweat them easily. When they are started to caramelized bring down the heat, add tomato paste and bake for 5 minutes. Add 300 ml Red wine and let it simmer for another 10 minutes.

Place all the vegetable onto baking trays along with tomatoes and garlic, Add a splash of olive oil and roast them very lightly at 250 C for about 10 minutes.

Add Roasted bones and vegetables along with thyme, black pepper corn, bay leaves and onion mixture into big pot and fill it up with 10 L of water.

Bring it to a boil and let it simmer for 24 hours. Pour it through a fine sieve and divide it into smaller containers that fit in your fridge. To remove the fat let it sit in your fridge overnight.

The day after you can easily remove the fat from top of the containers.

This is called ‘Veal stock’, to have demi-glace pour it back into pot and let it simmer for about 6 hours.

You will get about 2 L of demi-glace. You can keep it freezer and use it as a base for your soup, stew or sauces or you can reduce it for 5 minutes and use it as a sauce by itself.

Enjoy.

Ingredients:

Makes 4 portions

Porcini Stock

15 g Dry porcini mushroom

500 ml Water

Vegetable Stock

150 g Fennel

250 g Leek (save the white part)

400 g Carrot

2 Shallot

1 Celery stalk

3 g Black peppercorns

3 Bay leaves

1 Spring of  thyme

30 g Parsley stem

Mushroom stems

Porcini stock

1L Water

Velouté Soup

350 g Chestnut mushroom

200 g Portobello mushroom

150 g  Leek 

2 g Rosemary

20 g Olive oil

50 g  Butter

50 ml  Bourbon OR Madeira

250 g Milk

1L Vegetable stock

Salt and black pepper

Sauteed Chanterelle mushroom (For garnish)

100 g  Chanterelle Mushroom 

1 Shallot

10 ml Olive oil

 20 g Parsley leaves

Black pepper and salt

Bread crumbs (For garnish)

2 Slices of bread

1 Garlic cloves

20 ml Olive oil

Black pepper

Kosher salt

Soak dry porcini overnight in cold water. 

Remove the stems of parsley from the leaves and set them aside.

Do the same with mushrooms and then slice the rest of the mushrooms.

cut fennel, leek (green part), celery stalk, carrots, and shallots and add them into a pot along with mushroom and parsley stems. Add thyme, bay leaves, and black peppercorn, Strain porcini stock over the rest of the vegetables.

Add water and bring to a boil and let it simmer for an hour.

Meanwhile, prepare the garnish, dice one shallot finely, and chop parsley leaves. Quickly wash chanterelle mushrooms under cold water, pat dries them, and set them aside.

Chop the white part of the leek,  sweat them with butter and olive oil, Add all the mushrooms, mix them well and put a lid on. let it cook for 10 minutes over high heat.

After 10 minutes, add rosemary, salt, and black pepper. Deglaze it with bourbon and reduce to dry. 

Add milk and vegetable stock, bring it to a boil and let it simmer for an hour.

For the garnish first cut the bread into cubes and coat them with olive oil, kosher salt, black pepper, and minced garlic, bake it at 200 C for about 6 minutes. at this stage, we have croutons that can be used on any salads or soups as a garnish. but for this recipe, we are going to blend it and savory bread crumbs out of it.

Let them cool completely, add them to a food processor, and blend them super fine.

sauté chantarelle with olive oil, salt, and black pepper in a very hot pan for a minute, add chopped parsley and take it off from the heat.

after an hour blend half of the soup to thicken it and add it to rest.

- If you like more fat on it add 100 ml heavy cream and 50 g butter while blending. If you want light still delicate soup keeps it the way it is.

Enjoy.