20,492
edits
Marmite consommé (PC): Difference between revisions
m
no edit summary
mNo edit summary |
mNo edit summary |
||
| Line 1: | Line 1: | ||
<!-- seo -->{{#seo: | <!-- seo --> | ||
|title=Marmite consommé, British recipe | {{#seo: | ||
|title=Marmite consommé, British recipe | |||
|titlemode=replace | |titlemode=replace | ||
|keywords=Marmite consommé (PC) recipe British recipes from The cook's Wiki | |keywords=Marmite consommé (PC) recipe British recipes from The cook's Wiki | ||
|description=This is a wonderful vegetarian substitute for beef stock as well as being a delicious consomme in its own right | |description=This is a wonderful vegetarian substitute for beef stock as well as being a delicious consomme in its own right | ||
}} | |||
<!-- /seo --> | <!-- /seo --> | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 9046 | |||
|PortionCalories = 2261 | |||
|DatePublished=6th April 2013 | |||
|Author=Chef | |||
|ImageComment = | |ImageComment = | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
| Line 24: | Line 28: | ||
You need to start this 2 days before you want to use it. | You need to start this 2 days before you want to use it. | ||
'''For the [[Beurre noisette|beurre noisette]] ([[Brown|brown]] [[Butter|butter]])''' | '''For the [[Beurre noisette|beurre noisette]] ([[Brown|brown]] [[Butter|butter]])''' | ||
| Line 42: | Line 46: | ||
| 10g [[Sherry vinegar|sherry vinegar]] | | 10g [[Sherry vinegar|sherry vinegar]] | ||
| 1 heaped teaspoon [[Marmite]] (or to taste) | | 1 heaped teaspoon [[Marmite]] (or to taste) | ||
}} | }} | ||
===Method=== | ===Method=== | ||
| Line 53: | Line 55: | ||
| Melt over a gentle heat in a saucepan, whisking constantly until the solids are golden [[Brown|brown]] and the aroma changes from sweet to nutty. | | Melt over a gentle heat in a saucepan, whisking constantly until the solids are golden [[Brown|brown]] and the aroma changes from sweet to nutty. | ||
| Remove from the heat and strain into the [[Pressure cooker|pressure cooker]] through a [[Sieve|sieve]] lined with clean [[Butter muslin|butter muslin]] or a J-cloth. | | Remove from the heat and strain into the [[Pressure cooker|pressure cooker]] through a [[Sieve|sieve]] lined with clean [[Butter muslin|butter muslin]] or a J-cloth. | ||
| | ''' For the consommé''' | ||
| Put the [[Pressure cooker|pressure cooker]] over a medium heat with the [[Beurre noisette|beurre noisette]] and [[Sweat|sweat]] the [[Onions|onions]], [[Leeks|leeks]] and [[Carrots|carrots]] for about 15 minutes until soft. | |||
| Meanwhile, bring the [[Red wine|red wine]] to the [[Boil|boil]] in a saucepan, then set alight to it using a long match or a barbecue lighter. | | Meanwhile, bring the [[Red wine|red wine]] to the [[Boil|boil]] in a saucepan, then set alight to it using a long match or a barbecue lighter. | ||
| When the flames have died down, reduce the [[Wine|wine]] until you are left with 500g. | | When the flames have died down, reduce the [[Wine|wine]] until you are left with 500g. | ||
| Line 65: | Line 68: | ||
}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Add the [[Marmite]] and [[Sherry vinegar|sherry vinegar]], | Add the [[Marmite]] and [[Sherry vinegar|sherry vinegar]], reheat and garnish with [[Blanched|blanched]] baby [[Vegetables|vegetables]] and tiny [[Pasta|pasta]] shapes, or [[Poached eggs|poached eggs]] | ||
===Recipe source=== | ===Recipe source=== | ||
* Slightly adapted from a recipe in Heston Blumenthal at Home | * Slightly adapted from a recipe in Heston Blumenthal at Home | ||
===Chef's notes=== | ===Chef's notes=== | ||
Far be it for me to disagree with the great man I have to query his statement in the recipe that because vegetable stocks do not contain gelatine, ice filtering is not possible. He then advises that because of this, we should filter using egg whites. Yes, the latter does work, provided you then strain through a coffee filter, but so does the ice filtering method as can be seen from our [[Vegetable stock (2)|vegetable stock]] recipe. | Far be it for me to disagree with the great man I have to query his statement in the recipe that because vegetable stocks do not contain gelatine, ice filtering is not possible. He then advises that because of this, we should filter using egg whites. Yes, the latter does work, provided you then strain through a coffee filter, but so does the ice filtering method as can be seen from our [[Vegetable stock (2)|vegetable stock]] recipe. | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:British recipes]] | [[Category:British recipes]] | ||