Cookbook Bouillon

We've known Jean Beddington, the author of 'Bouillon' for many years.

She was and is a pioneer chef. From the early days how she introduced Japanese flavours and techniques to Dutch pallets, she continued to push the boundaries in her famous restaurant, Beddington's.

Although not cooking in a restaurant kitchen these days, Jean still remains as active as ever. Her latest cookbook is called 'Bouillon'. Stocks, as they are taught in chef's school, are the fundamental building blocks in cooking. This book gives readers the know how to getting the best stock you possibly can. Taking you through the sourcing of the ingredients to the cooking techniques and timing to achieve perfection.

The book then follows with an array of tempting and delicious recipes all featuring stock as there base.

The book is currently only available in Dutch, but we hope that an English version will follow soon.


Making Stock

Stocks or bouillons are the foundation of many important kitchen preparations; therefore the greatest possible care should be taken in their production.

Stock is not an end in itself – it is always used to make some other dish or as a basis for sauces. A stock is the liquid obtained from long, gentle simmering of bones, vegetables, seasonings and water (except fish stock which only requires 20 minutes). The liquid, strained and reduced down to concentrate its flavour by rapid boiling, is the basis of soups, stews, braises and sauces.

In cooking stock, the prime essential is patience. Classic cookbooks recommend cooking veal stock for 10-12 hours. Three hours will suffice for chicken stock and fish stock is completed relatively quickly in half an hour.

During the cooking process, all the flavour should have been extracted from the bones and vegetables, leaving them tasteless. As well as flavour, good stock should acquire body from bone marrow and when chilled it will set to a jelly.

LE FONDS – THE STOCKS

Stocks, which are clear, flavoured liquids, are the foundation of many kitchen preparations. Therefore the greatest possible care should be taken with them.

- Unsound meat or bones and decaying vegetables should not be used

Ÿ- Scum should be removed continuously so that it does not boil back into the stock

Ÿ- The pot should be skimmed regularly and only simmer gently

Ÿ- Do not add turnip, potato or other items that will cloud stock

Ÿ- Always keep the inside of the pot clean and free of grease and scum

- Keep stock in clean containers in the refrigerator or freezer to avoid souring

GENERAL PROPORTIONS OF INGREDIENTS FOR ALL STOCKS EXCEPT FISH

5 liters water
2 kg raw bones
500g vegetables (onion, carrot, celery leek)
Bouquet garni including thyme, bay leaf, parsley stalks

GENERAL METHOD FOR ALL BROWN STOCKS

Chop the bones, remove any skin or fat and brown well on all sides by placing in a roasting pan in the oven.

Drain off any fat and place the bones in a stockpot.

Brown any sediment that may be in the bottom of the tray, déglace (swill out) with boiling water, simmer for a few minutes and add to the bones.

Wash, peel and roughly cut the vegetables. Fry in a little fat (from the roasting tray) until well browned but not burnt. This will improve the colour of the stock. Add to the bones.

Add the cold water. Bring to the boil and skim. Then add the bouquet garni.

Simmer for 6-8 hours wiping the inside of the pot continually to remove impurities. Skim and strain.

NOTE: For brown stocks, a few tomatoes and washed mushroom trimmings may also be added to improve flavour.

BROWN VEAL STOCK

For brown veal stock, use the same ingredients as for the chicken stock, substituting veal bones for the chicken. Place 2-2,5kg veal bones in a roasting pan and roast in the oven for 30-40 minutes until well browned, stirring occasionally. Add the vegetables and brown them also, about 15-20 minutes longer. Thorough browning gives stock flavour and colour. Transfer the vegetables and bones to the stockpot. Discard the fat from the pan and deglaze with 500ml water. Add the liquid to the pot, then make the stock. Add the garlic, 1 chopped tomato or 1 tablespoon tomato puree, bouquet garni and peppercorns. Simmer for 6-8 hours.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours


Tomato Shallot Sauce

This is a super delicious sauce to serve with roasted beef. We usually serve it with a roasted Simmenthaler beef fillet. It requires a little care and time to make, but the results are so worth it.

Serves 6

Ingredients
6 shallots, chopped
1 clove garlic, chopped
35 g unsalted butter
8 ripe tomatoes, deseeded and roughly chopped
sprig of tarragon
sprig of thyme
1 bay leaf
250 ml red wine
200 ml dry Madeira
100 ml Port
300 ml veal or chicken stock
salt and freshly ground black pepper

Method
Gently cook the shallots and garlic in 20g of the butter until very soft. Purée in a blender and place in a clean pan with the tomatoes, tarragon, thyme and bay leaf. Cook gently for five minutes or until the tomatoes start to break down.

Add the red wine, bring to the boil and cook until the liquid is reduced by half. Pour in the Madeira and Port, boil and reduce again by half. Add the stock and bring to the boil. Skim and simmer for 30 minutes.

Pass the sauce through a fine sieve and pour into a clean pan, bring to the boil and cook for about two minutes or until the desired consistency is achieved. Whisk in the remaining butter and season with salt and freshly ground black pepper and keep warm until ready to use.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours