CREPE SUZETTE

                                                            CREPE SUZETTE

Crêpe Suzette is a French dessert consisting of a crêpe with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur on top, prepared in a tableside performance, flambé.
It is one of the most popular dessert from france.

The origin of the dish and its name is disputed. One claim is that it was created from a mistake made by a fourteen-year-old assistant waiter Henri Charpentier in 1895 at the Maitre at Monte Carlo's Café de Paris.

1. Prepare pancakes following the classic recipe - see 'Goes well with'. Fold the pancakes into quarters.
2. Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-colored caramel.
3. Immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
4. Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

MOTHER SAUCES

                                                       MOTHER SAUCES

What Is a Mother Sauce?

French chef Marie Antoine-Carême was the first to organize all the French sauces into groups that were based on four foundational sauces. Later, French chef Auguste Escoffier added one more sauce so that there were now five "mother sauces," which he codified in recipe form in Le Guide Culinaire in 1903.

These sauces were seen as the foundations for many dishes and other sauces, and they were supposed to be known by heart by culinary students. While they are still taught in culinary schools and deemed foundational, some are used often in home cooking, while others are used more in restaurant cooking or rarely made at all anymore.

The Importance of Roux

Before we list the five sauces, we need to talk about roux. What makes a sauce a sauce? Basically, liquid needs to be thickened so that it coats and clings to food instead of running off of it. Thickening can happen by cooking down and reducing things like tomato sauce, which will naturally thicken as moisture evaporates, but other sauces need a little help.

This is where roux comes in. Roux is basically cooking fat and flour together before adding in the liquid you want thickened. The fat used is generally butter, but oil or other fats can also be used. The fat and flour cook together briefly to cook out some of the floury, pasty flavor in the flour (and in Southern cooking, roux is actually cooked until very dark to add a nutty, toasty flavor). When the liquid is added to roux and everything comes to a boil, the flour thickens the liquid and you end up with sauce.

                                 

RISOTTO RICE

                                                           RISOTTO RICE

To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It comes in various forms and is usually very pale in color, stubby and smooth in texture. Grains range in length from commune, to semifino, fino and superfino, which is the longest. The nature of the grain also varies from region to region. The most commonly used risotto rice in the UK is Arborio, although Italians may deem Carnaroli and Vialone Nano to have a higher quality. Other varieties include Roma, Ribe and Baldo. Other long grain rice should be avoided- semi-round risotto rice absorbs liquids and flavours and releases starch far better, giving risotto its characteristic texture.

Availability

Risotto rice is a store cupboard ingredient that is farmed all year round and imported regularly meaning it can always be bought in the UK and never goes out of season.

Choose the best

Risotto rice produced in Italy is the superior product. If buying a supermarket own brand ensure that it has been imported.

Prepare it

Keep the rice in a cool, dry, dark place until ready for use. Ensure it is covered with a lid or in sealed box. The rice does not need washing before use.

BIRAYNI

                                                          BIRYANI

Biryani, also known as biriyani or biriani, is a Soutj american rice dish with its origins among the Muslims of the Indian continent.
It is popular throughout the subcontinent and among the diaspora from the region. It is generally made with spices, rice and meat.

The exact origin of the dish is uncertain. In North india, different varieties of biryani developed in the Muslim centers of Delhi mughlai, Lucknow (Awadhii cuisine) and other small principalities. In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Telangana (Specifically Hyderabad), Tamil nadu, Malbar region in Kerala and Karnataka, where minority Muslim communities were present. Andhra is the only region of South India that does not have many native varieties of biryani.

                                              

Gordon Ramsay

                                                     
                                                         [Chef Gordon Ramsay]

Gordon James Ramsay, (born 8 November 1966) is a British celebrity chef, restaurateur, and television personality.

INFORMATION;-

Born in Scotland, Ramsay grew up in Stratford-upon-Avon. His restaurants have been awarded 16 Michelin stars in total.His signature restaurant, Restaurant Gordon Ramsay in Chelsea, London, has held 3 Michelin stars since 2001. First appearing on television in the UK in the late 1990s, by 2004 Ramsay had become one of the best known celebrity chefs in British popular culture, and, along with other chefs like Jamie Oliver,Nigella Lawson, and Delia Smith, he has influenced viewers to become more culinary adventurous.

As a reality television personality, Ramsay is known for his fiery temper, strict demeanour, and use of expletives. He often makes blunt and controversial comments, including insults and wisecracks about contestants and their cooking abilities. He combines activities in the television, film, hospitality, and food industries and has promoted and hired various chefs who have apprenticed under his wing. Ramsay is known for presenting TV programmes about competitive cookery and food, such as the British series [HELL'S KITCHEN,THE F WORD, RAMSAY'S KITCHEN NIGHTMARES]

FOOTBALL CAREER;-

Ramsay played football and was first chosen to play under-14 football at age 12. He was chosen to play for Warwickshire. His footballing career was marked by injuries, causing him to remark later in life, "Perhaps I was doomed when it came to football. In mid-1984, Ramsay had a trial with Rangers, the club he supported as a boy. He seriously injured his knee, smashing the cartilage during training.

COOKING CAREER;-

By this time, Ramsay's interest in cooking had already begun, and rather than be known as the football player with the gammy knee, at age 19, Ramsay paid more serious attention to his culinary education. After weighing his options, Ramsay enrolled at North Oxfordshire Technical College, sponsored by the Rotarian, to study hotel management. He describes his decision to enter catering college as "an accident, a complete accident.

                                           In the early 1980s, he worked as a Commis chef at the Wroxton House Hotel then ran the kitchen and 60-seat dining room at the Wickham Arms, until his sexual relationship with the owner's wife made the situation difficult. Ramsay then moved to London, where he worked in a series of restaurants until being inspired to work for the temperamental Marco Pierre White at Harveys.

Upon his return to London in 1993, Ramsay was offered the position of head chef (under chef-patron Pierre Koffmann) at the Three Michelin starred La Tante Claire in Chelsea. Shortly thereafter, Marco Pierre White re-entered his life, offering to set him up with a head chef position and 10% share in the Rossmore, owned by White's business partners. The restaurant was renamed Aubergine and went on to win its first Michelin star fourteen months later. In 1997, Aubergine won its second Michelin star. Despite the restaurant's success, a dispute with Ramsay's business owners as they wanted to turn Aubergines into a chain and Ramsay's dream of running his own restaurant led to his leaving the partnership in 1997. In 1998, Ramsay opened his own restaurant in Chelsea, Restaurant Gordon Ramsay, with the help of his father-in-law, Chris Hutcheson, and his former colleagues at Aubergines. The restaurant gained its third Michelin star in 2001, making Ramsay the first Scot to achieve that feat.

[Success is the result of perfection, hard work, learning from failure, loyalty, and persistence]