Call The Strand Cahore today

Ingredients
1 tbsp olive oil
1 onion
1 clove of garlic
1 tbsp butter
250g mushrooms
1 tbsp plain flour
500g fillet steak, sliced
150g crème fraîche
1 tsp English mustard
100ml beef stock
½ small pack of parsley chopped

Ingredients
Quinoa
Garlic
Panko Breadcrumbs or crackers
Cumin
Cayenne Pepper
Minced Red Onion

Ingredients

1 tsp Ground Corriander
1 tsp Ground Cumin
1/2 tsp Ground Turmeric
4 Cardamon Pods (crushed, seeds removed, discarding husks)
2 tbsp Olive oil
1 Large Butternut Squash
1 Red Onion
1 Red Pepper
400g Tin of Coconut milk
2 tbsp Ground Almonds
1 can Chick Peas drained
100g Spinach leaves

Ingredients (multipy by amount required)

225g Smoked Cods Roe
1/2 Juice of lemon
150ml Olive oil
150ml Groundnut oil other flavourless oil
a little boiling water
1 clove garlic crushed
1 level tables spoon chopped parsley

Stage 1

Season pan with olive oil, 2 cloves garlic and maldon salt
Add 5 langoustines (halved) to a pan flesh side down

Skinless Whiting/Hake/Haddock
1 cup all-purpose flour
3 large eggs, whisked
2 cups panko breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups vegetable oil, for frying

Stage 1

200ml Olive Oil
Butter
Paprika
Prawns
Chorizo
Garlic
Chillis
Salt
Butter

Parsley to dress

Stage 1

230g Guinness
175g Sour Cream
2 Eggs
130g Unsalted Butter
1 tablespoon Vanilla Essence
200g Cacoa Powder
360g Castor Sugar
120g Dark Brown Sugar
470g White Flour
20g Baking Soda
1/4 teaspoon Salt

Stage 1 - Mergingues
2 Egg whites from large eggs
1/2 tsp Lemon Juice
50g Golden Caster Sugar
50g Icing Sugar
25g Hazelnuts ground in a food processor

Ingredients:
Large Eggs 3
Dark Chocolate 125 g
Unsalted Butter 10 g
Cream 125 ml / 1/2 cup cream
Caster Sugar 35 g / 3 tbsp

Stage 1

6oz Dark Chocolate Cacoa
8 Tablespoons Cream
1/2 cup Water
1/2 cup Soft brown sugar
1 oz Unsalted butter
1/2 tsp Vanilla extract

Ingredients Creme Anglaise Preparation
(see custard recipe - just do not use cornflour to thicken)

Ingredients Meringue/Floating Island
4 Egg Whites
100g Caster Sugar
700mls Milk

Ingredients
2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 and 1/4 cup brown sugar
1/2 cup softened butter
1 egg
1 tsp vanilla
1 cup milk
2 and 1/2 cups chopped, fresh rhubarb (3 large stalks or 5-6 med stalks)

Ingredients
375g/12oz plain or sweetmeal digestive biscuits, crushed
150g/5oz unsalted butter
grated zest and juice of 8 large limes
570ml/1 pint double cream
1 x 397g/14oz can sweetened condensed milk

To Decorate
Crystalized lime zest

Ingredients:
Soft Dark Brown Sugar 175g
Large Eggs 2
Sunflower Oil 150ml
Self Raising Wholemeal Flour 200g
Mixed spice 3 level teaspoons
Bread Soda 1 level teaspoon
Coarsely peeled carrots 200g
Grated zest of orange 1
Sultanas 100g
Chopped Toasted Peacans 50g

Cinnamon icing:
Mascarpone 500g
Ground Cinnamon 1 level teaspoon
Milk OR Orange Juice 2 tablespoons
Golden Castor Sugar 1 rounded table spoon
Chopped Toasted Peacans 50g

Stage 1

15g unsalted butter plus extra for greasing
1 packet Tesco Brioche Rolls cut in half
3 eggs beaten
2 tablespoons Castor Sugar
300ml Milk
50ml Cream
2 teaspoon Cinnamon plus extra for dusting
50g Raisins

Stage 1

50g Melted Butter for brushing
Cocoa Powder for dusting
200g Dark Chocolate
200g unsalted butter
200g Castor Sugar
4 Eggs
4 Egg Yolks
200g Plain Flour

Ingredients:
The Strand Custard (see recipe)
500g Mascarpone
500ml Strong espresso coffee
6 tblsp Dark Rum
100g Dark Chocolate Drops
2 tblsp Cocoa Powder

Ingredients Creamy Lemon Curd
5 Lemons - zest of
5 Large eggs lighly beaten
150g Caster Sugar
175ml Double Cream

Ingredients
300mls Double Cream
2 tblsp Caster Sugar
90g Unsalted Butter
125g 75% Dark Chocolate
75g Milk Chocolate Drops/Pieces
100mls Milk

Stage 1

130g Caster Sugar
160ml Water
480ml Milk
720g Chocolate Chips
2 tsp Vanilla extract

Ingredients
600ml Double Cream
200g Golden Caster Sugar
3 Lemons
(juice of 2 and zest of 3!)

Stage 1

6 Egg Yolks
8oz Unsalted Butter
6 Lemons - zest of
6oz Castor sugar
1 tblsp Arrow Root/Corn Flour

Stage 1

6 Egg Yolks
50g Castor Sugar
1 Level dessert spoons of cornflour
1 Dessert Spoons Organic Vanilla Extract
570ml Cream

Dry:
260g flour
2 tsp baking powder
1 tsp bread soda
1/2 tsp salt
2 tbl sp caster sugar

Wet:
500ml buttermilk
2 large eggs
1 tsp vanilla extract

Stage 1
Sour Cream 1/2 ltr
Fresh Parsely 30g
Lemon Juice 3 lemons
Lemon Rind 5 lemons
Maldon Sea Salt 1kg
Meylers Cooked Mackeral

Stage 1

Olive Oil
7 Shallots finely diced
8 Sprigs Thyme
7 Cloves of Garlic crushed
5g Nutmeg
3/5 tea sp All Spice
5 Zest of oranges
Sea salt
Ground Black pepper

8 Large Tomatoes - skinned and de-seeded
4-5 Miniature Green Chillis
1-2 Shallots
1.5 cups Chopped parsley leaves
1 Bunch Fresh Coriander
1 Large Lime
Maldon Salt & Cracked Pepper to season

Stage 1

1.5kg Green Apples
750g Brown Sugar
500g Raisins
2 Medium Onions
2 tea spoon Mustard Seed
2 tea spoons Ground Ginger
1 tea spoon Salt
700ml Cider Vinegar

Stage 1

1 can (250g) Drained Chickpeas (keep juice for later)
1/4 cup Lemon Juice
60ml Tahini
1.5 cloves Garlic crushed
2 table spoons/30ml Extra Virgin Olive Oil
1/2 teaspoon Ground Cummin
Pinch Salt
30-45ml Water/Juice from chickpeas

Ingredients
2 tablespoons olive oil
3 large red onions or brown onions, sliced
2 tablespoons brown sugar
1-2 tablespoons balsamic vinegar

Stage 1

4 table spoons White wine vinegar
4 table spoons Castor sugar
300ml Water

Ingredients
Raw Beetroot Peeled and roughly chopped
Red & Green Apples Peeled and roughly chopped

1/4 cup of cream
1/4 cup of tomato sauce
1 teaspoon Worchestershire sacue

Stage 1
4 Egg Yolks
2 Dessert Spoons lemon juice
2 Dessert Spoons white wine vinegar
220g Softened butter
Salt & black pepper

Ingredients
1 (900 g) package frozen peas, thawed in microwave about 5 minutes (or fresh, cooked peas)
6 sprigs fresh mint, leaves and softer stems only
340 g plain crème fraiche
2 cloves garlic, peeled, roughly chopped
1 tsp salt
1 tsp unseasoned rice vinegar

Stage 1

1 head Ceolariac
300g Salted Butter
1 generous pinch Sea Salt
1 pinch Black Pepper

Stage 1

12 Regular Tomatoes
1 handful Thyme & Rosemary
300ml Red Wine Vinegar
1 large Onion
1.5 cloves Garlic
900ml Olive Oil
3 table spoons Honey

Stage 1

4 heaped table spoons White Flour
1/4 pound Unsalted Butter
1 ltr Milk

Stage 1
250g Shallots sliced
4 Tbsp olive oil
1 Garlic clove lightly crushed
1 Sprig Rosemary
5 Tablespoons balsamic vinegar
400ml Red Wine
400ml Buffalo Stock or Buffalo Stock
1 Knob Butter

Ingredients
3 tblsp Unsalted Butter
3 Medium leeks
1/3 cup Dry White Wine
1/3 cup Heavy Cream
3 tblsp Finely chopped chives
400ml Maldon Salt and Pepper
1/4 cup Homemade chicken stock

Stage 1
2 handfulls Flat leaf parsley
1 handful Basil leaves
1 handful Mint Leaves
2 cloves Garlic peeled and crushed
1 tablespoon Capers, finely chopped
1 tablespoon gherkins, finely chopped
6 anchovy fillets finely chopped
1 tablespoon Dijon mustard
2 tabelspoons Red wine vinegar
120 ml Extra virgin olive oil
Freshly ground white pepper

Mayonnaise
Capers
Gherkins/Pickles
Lemon Juice
Salt & Pepper to taste

Stage 1
1/4 cup
1/4 cup
2 tablespoons
2 tablespoons
1/4 teaspoon
1/8 teaspoon

Stage 1

2 Onion
2 Garlic Cloves
1 Carrot
2 Celery Sticks
1 tblsp Olive Oil
800g/14oz Tin Tomatoes

Stage 1

2 2.5kg Tin Chopped Tomatoes
1 800g Tin Tomato Puree
1 SOUP SPOON!! Oregano
1 SOUP SPOON!! Thyme
1 SOUP SPOON! Sugar
1 TEA SPOON Sea Salt
HALF TEA SPOON! Chopped GARLIC
2 HAND FULLS Chopped Basil

Ingredients (multipy by amount required)

1 Large Onion cut into large rings
155g Plain flour
1 tsp Baking powder
1 tsp Salt
1 egg
235ml Milk
80g Panko Breadcrumbs
Oil for frying

Stage 1

1 large rectangle container New potatoes
Handful Thyme, Rosemary
4 cloves Garlic
2 table spoons Black Pepper
50g Table salt

Stage 1

1 bag Sliced Red Cabbage
4 small Sliced Red Onions
140g Soft Brown Sugar
140ml Cider Vinegar
300ml Red Wine (cooking)
200g Butter
1 tbl spoon Cinnamon

Stage 1

1/4 head White cabbage
1 Yellow Pepper
1 Green Pepper
1 Red Pepper
1 Orange (zest and juice only)
1 stick Lemon Grass
2" lump Frozen Ginger (grated with skin)

Stage 1

5 Pears
300g Castor Sugar to a stock syrup

Stage 1

4 table spoons White wine vinegar
4 table spoons Castor sugar
300ml Water

Ingredients
2 lb (900 g) fresh peas, shelled (weight after shelling is approximately 11 oz/315 g)
freshly grated nutmeg
Salt and freshly milled black pepper
2 oz (50 g) butter
4 spring onions, finely chopped
4 lettuce leaves, finely chopped
1 rasher unsmoked bacon, derinded and finely chopped
2 oz (50 g) fresh young leaf spinach
1 teaspoon caster sugar
1 tablespoon finely chopped fresh mint
1-2 tablespoons crème fraîche

Ingredients
2 Onions diced
2 tbl sp Olive Oil
6 Apples, peeled and cored
2 Celeriac peeled and cut in to cubs
2 tsp Thyme
1/4 tsp Salt
6 cups Homemade Vegetable stock
2 Cups Cream

Ingredients

3 Leek stalks
1kg Peeled potatoes
1lb Kerrygold
3 ltrs Homemade Vegetable stock

Ingredients

1 bag Chowder Mix
3 Carrotts diced
2 Onions diced
1/2 bunch Celery diced
2 ltrs Milk
4 heaped tblspns Flour
100ml white wine

Ingredients

4 Sweet Potatoes
6 Large Carrots
1 Large Spanish Onion
2 Granny Smith Apples
1 Dessert Sp Curry Powder
Vegetable Stock
Kerrygold Butter

Stage 1
2-2.5kg/4.5lb Buffalo Bones
1 Whole Garlic
3 Onions unpealed
1 Large bouquet garni of parsley, sage and thyme
2 Leeks cut in half
2 Carrots cut in half
1 Stalk Celery including the leaves roughly chopped
1 Teaspoon Salt
1 Tablespoon Peppercorns

Ingredients
1 Tbsp avocado or coconut oil (if avoiding oil, sub water)
1 onion (with skins // finely chopped)
4 cloves garlic (with skins // finely chopped // or sub garlic-infused olive oil)
4 medium carrots (with skins // finely chopped)
4 stalks celery (finely chopped)
1-2 tsp each sea salt and black pepper (plus more to taste // divided)
9-10 cups filtered water
1 cup chopped sturdy greens (kale, collards, etc.)
1/2 cup chopped fresh parsley
1 small handful fresh thyme*
1 small handful fresh rosemary*
2 whole bay leaves
3-4 Tbsp nutritional yeast (if you don’t have it, omit)
4-5 Tbsp tomato paste

Ingredients
3 tablespoons olive oil
1 large onion, chopped
1 large carrot, chopped
1 fennel bulb, chopped
3 celery stalks, chopped
Salt

Stage 1 - fish stock

Skin from smoked haddock
Shells from langoustines
Bones and skin from smoked mackeral
Onion
Parsley
Carrotts
Celery