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Revision Presentation

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Copy of Copy of Copy of Unit 707 Stocks, soups and sauces

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Learn how to make flavorful chicken stock in five simple steps. All great soups, stews, and sauces start with a great stock! It's an essential building block, and simple to make. In this video, you'll learn how to make chicken stock.

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Crab and cucumber vichyssoise

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Stir the cucumber into the soup, then add the lemon juice, to taste. Spoon the soup into serving bowls or glasses and swirl in the double cream. Sprinkle over the chopped chives and top each serving with a spoonful of crabmeat and a few slices of radish.

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Minsetrone

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This budget minestrone is the classic Italian soup made with cannellini beans and broken up spaghetti. Feel free to stir in extra vegetables, depending on what you have in the fridge. This is designed to be a low cost recipe.

Method

1. Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion, carrots and celery, season with a little salt and pepper and cook for about 10 minutes, stirring occasionally until the vegetables have softened.

2. Add the garlic and fry for another minute. Stir in the tomato purée and cook for a further three minutes.

3. Tip in the tomatoes and stock. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 15 minutes.

4. Add the beans and pasta and cook for a further 10 minutes, or until the pasta is cooked. Add the cabbage and cook for another 2 minutes. If the soup is too thick, add some hot water to reach your preferred consistency.

5. Season to taste with salt and pepper before serving.

Recipe Tips

The minestrone is vegetarian, as long as you use vegetable stock.

In May 2013 this recipe was costed at £3.53 at Asda, £3.48 at Tesco and £3.82 at Sainsbury's.

This recipe is designed to be made in conjunction with a

low-cost store-cupboard.

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This budget minestrone is the classic Italian soup made with cannellini beans and broken up spaghetti. Feel free to stir in extra vegetables, depending on what you have in the fridge. This is designed to be a low cost recipe.

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Pea soup with pancetta

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Nigel Slater jazzes up his traditional pea soup recipe with posh pancetta for a quick meal that's ready in next to no time.

Each serving provides 242kcal, 21g protein, 14.5g carbohydrate (of which 3.5g sugars), 10g fat (of which 4 6 saturates), 5g fibre and 1.6g salt.

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Nigel Slater jazzes up his traditional pea soup recipe with posh pancetta for a quick meal that's ready in next to no time. Each serving provides 242kcal, 21g protein, 14.5g carbohydrate (of which 3.5g sugars), 10g fat (of which 4 6 saturates), 5g fibre and 1.6g salt.

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Wild Muchroom

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Use a mixture of wild mushrooms to make this luxurious mushroom soup really special. A wonderful starter at a dinner party.

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For more information about culinary and pastry school visit: http://www.escoffier.edu/ FULL RECIPE BELOW: In the culinary industry a roux is the most commonly used thickener for sauces and without one we wouldn't have 3 of our 5 mother sauces. The horror! It can also be one of the trickiest techniques to get down.

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Brown Roux (How to make Roux like a Professional Chef)

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Learn how to make a White, Blond and Brown Roux like a Professional Chef! DFW Chef explains how to make a Brown Roux. (Thickening agent) White and Blond Rouxs are discussed during the video. P.S Ginger makes a special guest appearance!

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To be completed on line and to deadline.

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Presentation 1

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This video will teach you how to make a classic fish stock. Further in-depth information on stocks can be found in this episode's show notes: http://www.stellaculinary.com/sns13

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How to Make Beef Stock - Classic Beef Stock Recipe

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Make your own beef stock! Visit http://foodwishes.com to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!

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Click here to SUBSCRIBE: http://bit.ly/1dn24vP *NEW* Soup Made Easy eBook: http://bit.ly/SoupMadeEasy eBook Bundle | All three Meal Prep Made Easy eBooks for only $12.99: http://bit.ly/MealPrepBundle I'm sharing my easy homemade vegetable stock recipe!