Posts Tagged ‘stocks’

Chefs Warehouse Food Products

Thursday, November 22nd, 2012

New on the shelves at Chefs Warehouse is a range of food products. Some of these items are ready made, some are stocks and all are made under Liam’s watchful eye. This range of products will grow as the months go by and we welcome any suggestions. To keep everyone updated on new items, we will be posting an extra newsletter in the middle of each month, our black board at Chefs Warehouse will highlight what is available on any given day and this blog will be updated weekly, so keep an eye out.

Products available at present:

RENDERED DUCK FAT 500G R110.00

DUCK CONFIT PACK OF 4 LEGS R120.00

DUCK RILLETTE (INCLUDES PARFAIT JAR) 150G R95.00

VEAL STOCK 1.5L R140.00

CHICKEN STOCK 1L R65.00

3 CHOCOLATE & GUINESS CHRISTMAS PUDDING

(INCLUDES PUDDING BOWL) R160.00

PUFF PASTRY 500G R50.00

ROUGH PASTRY PER 1 KG ROLL R45.00

PANKO BREAD CRUMBS 75G R7.50

VANILLA SUGAR 100G R18.00

CYPRUS FLAKED SALT 1KG R180.00

CEP INFUSED ARBORIO RICE 500G R50.00

SEASON TO TASTE R450.00

LESSONS WITH LIAM R350.00

COMBO R700.00

Some of these are selling like proverbial hot cakes, so get to Chefs Warehouse fast!

 

 

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Liam’s Stocks Class – 5 February 2011.

Friday, January 21st, 2011

As any professional chef with classical training will tell you, stocks are vitally important to creating dishes packed with flavour. Ever wonder how restaurants get so much flavour into dishes and sauces? Well, it’s got a lot to do with stocks. They use stocks as a base for far more things than you would at home, and probably only because home cooks think of stocks as a big mission. In truth, stocks are simple to make, and the best part is you can make a large pot of stock and freeze portions of it for easy future use.

Liam’s class on stocks will show you how to make professional quality stocks, and not just chicken or fish but a whole variety. Chicken, double chicken, veal, fish, shellfish, mushroom, court-bouillon, sweetcorn, game and Peking duck stocks, to be precise. Naturally we wouldn’t expect you to go hungry or thirsty during the class, so we’ll serve food made from the stocks and, of course, these dishes will be paired with wines.

The class is on 5th February at Chefs Warehouse, from 10am – 2pm. Cost is R700 per person.

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Liam’s Course, Part One: Stocks.

Tuesday, June 1st, 2010

Liam held the first class of his Basic Techniques & Methods of Cookery course on Saturday morning. A full house of 20 participants filled the demonstration kitchen and Liam took them through the first part of the course, stocks. The morning involved breaking down the basics of this elemental part of cooking, some stocks prepared included chicken, game, veal, shellfish, mushroom and court-boullion.

Guests also enjoyed several dishes prepared using the stocks, including Lobster with a Mango & Sherry Vinegar Dressing, Mushroom Risotto and some Braised Ham Hock with Mustard Seed Dressing. Resident Chefs Warehouse wine expert, Guy Harcourt-Wood, was also hand, taking guests through some interesting wines he’d paired with these dishes. These included a Grenache from Tierhoek winery in the Piekenierskloof and the Camissa Syrah from Avondale in Paarl.

After the class, Liam guided everyone on the essential stock ingredients, the dried porcini mushrooms being a popular purchase. Some  guests were also lucky enough to take home some of the stocks he’d prepared in the class. Overall, very positive feedback from this first class in the 20-part course. If you’d like to find out more about any of our classes, please see our website or contact us on 021 422 0128.

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