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Clean the chain, fat and silverskin from a 5 pound tenderloin. This should produce a clean 3 pound roast. Sprinkle with salt and pepper, fold the thin tail end under to form the tenderloin into a consistent thickness end to end.

Roast in a 325° oven until the internal temperature at the thickest part reads 130° using a meat thermometer -- approximately 45 minutes to 1 hour

While the beef is cooking create the mushroom duxelle

Mince the mushrooms including the stems

Melt the butter in a heavy skillet, add the mushrooms and cook over medium heat. The mushrooms will become very soupy as they release their liquid. Continue cooking, stirring now and again until all the liquid has evaporated. This will take a while. Once all the liquid is gone (known as sec or dry) add the wine and continue to stir until the wine is also evaporated. Cool slightly. The mixture must be very dry.

Increase the oven to 425°

Spread the liver pate over the surface of the beef and spread the duxelle over the top.

Roll out the puff pastry until four inches longer than the tenderloin and wide enough to encase the tenderloin.

Place the tenderloin onto the puff pastry, fold over the ends and roll up from the bottom.

Place on a baking sheet, seam down. Bake for about 20 minutes or until golden brown..

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Billi Bi

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- United Kingdom Soup/stock

Amount Measure Ingredient -- Preparation Method

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1 ounce butter

2 ounces leeks -- white and light green parts only sliced thin

1/2 cup white wine

1 pound mussels

3 cups fish stock

1/2 teaspoon saffron

1/2 cup heavy cream

3 each eggs

1 teaspoon fresh parsley -- minced

In a soup pot, melt the butter and cook the leeks over medium low heat until softened.

In a separate pot, place the mussels and white wine. Cover and bring to boil and steam mussels until all are opened. Remove mussels, strain liquid into pot with leeks

Add the stock and saffron to the pot.

Make liaison by whisking egg yolks and cream. Eggs need to be tempered so that they don't become scrambled when mixing with a hot liquid. Begin to temper by whisking in about 1/3 of the hot dairy into the eggs. Carefully and slowly, whisk in the the remaining hot dairy.

Return to pot, simmer to thicken while stirring; add mussels

Garnish with parsley

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Blue Cheese Dressing

Recipe By: Chris Koch Chris Koch

Serving Size : 9

Categories : C -- United Kingdom Dressings / Salad

Salads

Amount Measure Ingredient -- Preparation Method

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3/4 cup blue cheese, crumbled

1 1/8 tablespoons water

1 1/8 cups mayonnaise

1 1/2 tablespoons onion -- grated

3/8 tablespoon lemon juice

3/8 cup sour cream

3/8 cup Half And Half

3/4 teaspoon tabasco sauce

3/4 teaspoon Worcestershire sauce

1 1/2 cloves garlic -- mashed

In bowl, mix about 1/3 of the bleu cheese and the water together into a smooth paste ( use food processor for large quantities)

Combine all the ingredients except the reserved bleu cheese. Fold in crumbles bleu cheese.

Prepare at least one day before use.

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Celeriac and cheddar soup

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- United Kingdom Soup/stock

Amount Measure Ingredient -- Preparation Method

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2 cups water

4 cups chicken stock

1 pound celeriac -- peeled and roughly chopped

1 large russet potato -- peeled and chopped

2 medium yellow onions -- peeled and chopped

2 ounces butter

4 ounces mature cheddar -- 2 years minimum, shredded

Bring the water and stock to a boil. Add the celeriac, potato and onioun and reduce to a simmer for 15 - 20 minutes or until tender.

Purée the soup in batches and return to the pan to heat through. Stir in the butter and ladle into bowls.

Sprinkle with cheddar cheese

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Cock-A-Leekie Soup

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- United Kingdom Soup/stock

Amount Measure Ingredient -- Preparation Method

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6 cups Chicken Stock

1 each Chicken -- cut into parts

8 ounces Leeks -- white part only, sliced thin

2 ounces Prunes -- whole

5 ounces Rice

5/8 bunch Fresh Parsley

To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside partsfrom the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thigh bone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts throug the cartiledge. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Bring stock to boil, add the raw chicken, leeks, rice and prunes. Cover and simmer for 30 minutes.

Remove the chicken pieces. Let cool until it can be handled. Remove and shred the meat then return the meat to the soup. Remove the prunes and discard.

Season with salt and pepper.

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Corned Beef And Cabbage

Recipe By: Chris Koch Chris Koch

Serving Size : 6

Categories : C -- American - NE C -- United Kingdom

Entree, Beef

Amount Measure Ingredient -- Preparation Method

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4 pounds Corned Beef Brisket

1/2 cup Cider Vinegar

2 each Carrots -- roll cut

2 pounds Red Bliss Potatoes

1 each Onions -- julienned

1 each Cabbage -- in 6ths

Place the corned beef in pot, cover with water and add the cider vinegar

Slowly bring to a boil, skim the surface of scum. Cover and reduce to simmer for 3 hours

After 3 hours, add the carrots and potatoes simmer for 30 minutes

Add the onions and cabbage and simmer for 15 minutes more

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Cucumbers And Onions

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American South C -- United Kingdom

Salads Sides

Amount Measure Ingredient -- Preparation Method

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4 each cucumbers -- sliced

2 Lg Onion Red -- cut in rings and sep

1 cup Vinegar

1 cup Water

1 tablespoon Salt

Layer cucumbers and onions in a bowl.

Mix equal parts of vinegar and water, enough to cover onions and cucumbers.

Pour over, sprinkle with salt and chill for 15 to 30 minutes and serve cold.

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Fried Gefilte Fish cakes

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- United Kingdom Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 pound haddock

1/2 pound hake

1/4 cup yellow onion -- peel and cut in chunks

1 each scallion -- green part only

2 each eggs -- beaten

2 teaspoons sugar

2 teaspoons salt

1/4 teaspoon white pepper

1 1/2 cups matzo meal

vegetable oil for frying

malt vinegar

Cut the fish into 2" pieces. Place in a food processor. Add the onion chunks and pulse until coarsely chopped. Add the scallions and pulse to chop.

Transfer to a bowl and stir in the beaten eggs, sugar, salt and pepper. Add enough matzo meat to form a firm mixture.

Wet your hands and form the mixture into patties. Coat with matzo meal and set aside

Heat the oil to 350° and fry the cakes until nicely browned on both side about 6-8 minutes total

Serve with malt vinegar

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Granny's Lamb Stew

Recipe By: Chris Koch Chris Koch

Serving Size : 8

Categories : C -- United Kingdom Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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2 tablespoons Olive Oil

2 pounds Lamb Cubes

8 cups Water

1/2 teaspoon Black Pepper

1/2 pound Carrots -- roll cut

1 pound Leeks -- sliced

1 pound Potatoes -- cubed

1/4 cup Flour

1/2 cup water

1/2 cup Fresh Parsley -- chopped

In a heavy pan, sear the lamb cubes on all sides. Work in batches the transfer the browned cubes to a bowl. Deglaze the pan with the water. Return the lamb to the pan. Cover and simmer for 20 minutes

Add the carrots and leeks and simmer for 30 minutes more.

Add the potatoes and simmer for 30 minutes more

Make a slurry with flour and water. A slurry is used to thicken a liquid such as a sauce or soup. A slurry is made by whisking together a pure starch and cold water. The starch can be flour, but the preferred types of starch are: arrowroot, corn starch or kudzu (kuzu). Quickly whisk the slurry into the liquid and continue to gently stir ot whiosk until the desired thickness is obtained.

Whisk to combine and then whisk into the stew; stir to thicken and cook for 15 minutes longer.

Stir in the parsley and serve.

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Green cabbage Ardennaise

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- United Kingdom Sides

Amount Measure Ingredient -- Preparation Method

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1 head cabbage -- 2 pounds or so

2 each granny smith apples

2 tablespoons vegetable oil

15 each juniper berries -- crushed

1/2 cup dry white wine

salt and pepper

Quarter the cabbage and remove the core. Shred the cabbage. Peel and core the apples and shred finely

Heat the oil in a large pot over medium heat, add the cabbage and apples. Stir to coat with oil.

Sprinkle with crushed berries and stir to coat, season with salt and pepper.

Cover and cook, stirring occasionally for 20 minutes or until cabbage is soft.

Increase the heat to high, add the wine and cook, stirring until the wine has evaporated

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Horseradish Cream Sauce

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- United Kingdom Sauces

Amount Measure Ingredient -- Preparation Method

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4 tablespoons Prepared Horseradish

4 tablespoons Sour Cream

1/2 cup Mayonnaise

Mix all together

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Hunter Sauce

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

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1 tablespoon Shallot -- minced

1 tablespoon Clarified Butter

1/2 cup Button Mushrooms -- slice thin

1/4 cup White Wine

1/4 cup Tomato -- peeled, seeded and diced

1/2 cup Espagnole sauce

1/2 cup Glace de Viands

1/2 tablespoon Fresh Parsley -- minced

In a heavy sauce pot, sweat the shallots in butter, add the mushrooms and cook until softened. Deglaze the pan with wine

Add tomatoes, stir to combine

Add Espagnole and glace, cook for 5 minutes

Add parsley, stir to combine

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Huntington's sauce

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- United Kingdom Charcuturie

Sauces

Amount Measure Ingredient -- Preparation Method

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3/4 Cup Dijon mustard

3 Tablespoons Water

1/2 Cup Red wine vinegar

1 1/2 Cups Brown sugar

1 1/2 Tablespoons Kosher salt

1 Tablespoon Ground black pepper

1 Cup Olive oil

Combine the mustard, water and red wine vinegar

Add the brown sugar, and whisk to dissolve

Add the salt and pepper whisk to come by

Gradually add the oil

Whisk until emulsify

Yield:

"32 Ounces"

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Individual Beef Wellingtons - modern method

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French C -- United Kingdom

Entree, Beef

Amount Measure Ingredient -- Preparation Method

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6 Each 8 Oz Filet Mignon

1 tablespoon Oil

1/2 cup clarified butter

1 1/2 pounds Button Mushrooms

1/2 cup dry white wine

6 fluid ounces liver pate

1 Sheet Puff Pastry Sheets

1 each Egg

1 tablespoon water

Cook the filets - grill or pan sear to 130°. Remove and cool completely

While the beef is cooking create the mushroom duxelle

Mince the mushrooms including the stems

Increase the oven to 425°

Roll out the puff pastry slightly and cut into 6 squares

Spread the liver pate over the center of each square and portino the duxelle over the top.

Place the filet on top of th duxelle and encase the bef in the pastry. Place on lined baking sheet seam down. Decorate top and brush wirth egg wash

Place on a baking sheet, seam down. Bake for about 20 minutes or until golden brown.

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Irish Lamb Stew

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- United Kingdom Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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1/3 bunch fresh parsley

1/3 each bay leaf

1/8 teaspoon peppercorns -- crushed

1/8 teaspoon dried thyme

1 1/3 pounds lamb shoulder -- cubed

1 pint white stock

1 1/3 cloves garlic -- crushed

1/3 pound onion -- sliced

2 2/3 ounces leek -- sliced

1/2 pound russet potato -- peeled and diced

1/3 tablespoon salt

1/3 teaspoon ground black pepper

1/3 pound carrots -- roll cut

1/3 pound turnip -- med dice

1/3 pound white potato -- med dice

1/3 pound pearl onion -- peeled

Preheat the oven to 350°

Remove leaves from parsley, reserve. Combine the stems, bay, peppercorns, and thyme into a sachet in cheesecloth and tie with butcher's twine

Combine the lamb, stock, sachet, sliced onions, leeks and russet potatoes in large pot. Season with salt and pepper. Bring to boil, reduce to simmer and skim scum off surface. Simmer the stew covered in oven at 350° approximately 1 hour

Degrease the stew, remove the sachet and discard

Remove potatoes and purée with some stock. Return the purée to the pot to thicken stew

Add the carrots, white potatoes and onions. Simmer stew for 20 minutes more

Ladle stew into bowl.

Serve with Irish Soda Bread

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Irish Potato Soup

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- United Kingdom Soup/stock

Amount Measure Ingredient -- Preparation Method

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2 tablespoons bacon drippings

1/2 cup Celery -- diced

1/2 cup Onions -- diced

2 pounds Potatoes -- peel and cube

3 1/4 cups Milk

1/4 cup Butter

1/4 cup Flour

1/3 tablespoon Salt

1/4 teaspoon Pepper

Heat the drippings in heavy pot

Add the onions and celery and cook for 3 minutes without browning

Add the potatoes and simmer for 15 minutes

Add milk and bring to boil

In a separate pan, melt the butter and stir in the flour all at once. Stir to combine and cook for about 2 minutes. This is a white roux. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Whisk the roux into the soup and simmer for 15 minutes

Season with salt and pepper

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Irish Soda Bread

Recipe By: Chris Koch

Serving Size : 0

Categories : Baked Goods C -- United Kingdom

Amount Measure Ingredient -- Preparation Method

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6 Cups Flour

2 Tablespoons Sugar

1 Teaspoon Salt

1 Teaspoon Baking Soda

4 Tablespoons Butter

1 Each Egg -- lightly beaten

2 Cups Buttermilk

1 Cup Raisins

1 tablespoon caraway seed

Preheat to 425°, sift the dry ingredients together

Cut the butter into the dry ingredients

Combine the beaten egg and butter milk

Form a well in the flour mix, add the egg/milk and stir to combine. Add the raisins and caraway seeds, mix well

Turn onto floured board, knead for 10 minutes. Shape into boule

Place on peel, cut X into top, transfer to oven, bake until golden about 40 minutes

Yield:

"1 Loaf"

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Pork loin in puff pastry stuffed with bacon and mushrooms

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- United Kingdom Entree, Pork

Amount Measure Ingredient -- Preparation Method

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4 ounces butter

8 ounces bacon -- diced

8 ounces white mushrooms -- sliced

1 medium yellow onion -- diced finely

2 teaspoons flour, all-purpose

3 cups stock -- mushroom, pork, or vegetable

1 cup bread crumbs

3 pounds center cut pork loin

1 each puff pastry sheet

1 each egg -- beaten

Melt 2 ounces of butter in a skillet and fry the diced bacon until crispy. Add the onions and cook until the onions are soft.

Add the mushrooms and cook until all the liquid has been evaporated - about 15 minutes

Transfer 1/2 of this mixture to a bowl. Add the flour to the pan with the remaining 1/2 and stir to combine. Stir in the stock to make the sauce, simmer for 20 minutes. Set aside and reheat for serving.

In a sauté pan, melt the remaining butter and sauté the bread crumbs for 2 minutes and add to the reserved mushroom mixture, stir to combine well

Trim the fat from the loin and butterfly (slice the length but not all the way through. Open up. Place a sheet of plastic wrap on the work surface. Place the pork, cut side up, cover with plastic wrap. Using a rolling pin, beat the pork to flatten to about 1" thick.

Spread the mushroom filling along the length and roll up. Wrap this roll in foil and bake in a 350° oven for 60 minutes. Remove and let cool completely.

Place the puff pastry on a lightly floured work surface and roll out slightly. Place the cooled pork in the center, brush the edges with beaten egg. Fold over the sides and roll up to enclose the pork. Place on lined baking sheet, seam down, and brush with egg.

Bake in 400° oven for 20 minutes. Rest for 10 minutes before slicing

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Potted Beef

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- United Kingdom Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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3 Lb beef chuck roast

1/2 Tsp Nutmeg

3/4 Tsp Salt

1 1/2 Tsp Allspice

10 Oz Beef Stock

Place beef in pressure cooker, add beef stock and 1/2 c water. Bring to pressure and cook for 25 minutes. Remove and cool, reserving juices. Cut the beef into chunks about 1" square

Place the meat in a food processor with spices. Run and add stock to form smooth puree.

Smooth into ramekins or pipe on croutes

Yield:

"48 1 ounce servings"

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Potted Shrimp

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- United Kingdom Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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16 ounces Shrimp

2 cups Water

4 tablespoons Butter

4 tablespoons Shallot -- minced

4 fluid ounces White Wine

4 ounces Cream Cheese

2 tablespoons Fresh Tarragon

2/3 teaspoon Lemon Zest

2 pinches Nutmeg

Clean the shrimp. Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water.

Save the shells and chop the shrimp. Bring the water to a boil, add the shrimp and remove from the heat. Let sit for 5 minutes, strain the shrimp out, set aside and reserve the liquid

Heat the butter in the pan, add the shallots; stir to coat with butter then add the shells. Add the wine, boil and reduce by 1/2 volume

Add the cooking liquid, then reduce by 1/2 volume

Strain the mix, return to the pan and reduce to 1/4 volume, stain into the food processor bowl

In a food processor with the reduction, purée the shrimp, cream cheese, tarragon, zest and nutmeg until smooth

Transfer into ramekins and chill overnight.

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Roasted Top Sirloin With Hunter Sauce

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - NE C -- United Kingdom

Entree, Beef

Amount Measure Ingredient -- Preparation Method

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4 pounds Top Sirloin

Hunter Sauce

Place top in roasting pan, season with salt and pepper

Place in 450° oven for 30 minutes, reduce temp to 325° and cook for 15 minutes per pound or to internal temperature of 135°

Prepare the sauce.

Slice the top to order or slce and arrange in serving dish. Top with sauce.

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Sauce Cumberland

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- United Kingdom Sauces

Amount Measure Ingredient -- Preparation Method

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1/2 each Orange -- zested and juice

1/2 each Lemon -- zested and juice

6 ounces Red Current Jelly

1/2 tablespoon Onion, Minced

1/8 teaspoon Cayanne

1/8 teaspoon Ginger

1/8 cup Port Wine

Place jelly in pan and melt

Add zest, juice, onion, spices. Simmer for 30 minutes

Stir in port, thicken with a arrowroot slurry if needed

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Sole Jubilee

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- United Kingdom Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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8 Ounces Button Mushroom -- minced

3 Tablespoons Butter

4 Each Shallots -- minced

1 Ounce Wild Mushrooms -- minced

1/2 Cup Heavy Cream

4 Each Dover Sole fillet -- or flounder

3 Cups Dry White Wine

8 Cups fish stock

12 Sprigs Parsley

6 Sprigs Fresh Thyme

6 Each Button Mushroom -- sliced

4 Each Shallot -- sliced

8 Tablespoons Butter -- cut into pieces

2 Teaspoons Whole Black Peppercorn

2 Pounds Puff Pastry

2 Cups Heavy Cream

1 Tablespoon Fresh Parsley -- chopped

1 Teaspoon Fresh Chervil -- chopped

1 Each Egg -- beaten

The first step is to prepare a mushroom duxelle. Place minced button mushrooms in towel, twist to wring out moisture

Melt 1 TBL of butter in pan, sauté 1/4 of the minced shallots for 1 minutes, add minced mushrooms, sauté to dry, remove

Melt 2 TBL of butter in pan, sauté remaining shallots, add wild mushrooms, sauté until dry. This is the duxelle

Add 1/2 c heavy cream to the duxelle, bring to boil, reduce to thicken for 5 minutes, season, set aside

Place cleaned fillets in roasting pan. Add 1/2 of the wine, stock, parsley, thyme, sliced button mushrooms, shallots, butter and the peppercorns; poach for 12 minutes, carefully remove and cool

Place each fillet on work surface, top with 1/4 of the duxelle

Roll out puff pastry, cut out 8 ovals. Place one oval on work surface, place fish in center, top with puff pastry, seal and roll edges

Brush with egg wash, bake at 425° for approximately 15 minutes

While the fish bakes, strain the poaching liquid, reduce to thick syrup, stir in cream and fresh herbs, reduce slightly

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Three Cheese and Walnut Terrine

Recipe By: Chris Koch

Serving Size : 12

Categories : 1st Course C -- United Kingdom

Amount Measure Ingredient -- Preparation Method

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3 Ounces Walnuts -- chopped

10 Ounces Gorgonzola Cheese -- softened

6 Ounces Cream Cheese

8 Ounces Cherve

1/2 Cup Fresh Chives -- chopped

1 Teaspoon Fresh Cracked Black Pepper

Line terrine mold with plastic wrap

Preheat oven to 350°. Toast walnuts for about 15 minutes, remove and cool

In processor, cut together the gorgonzola and 2/3 of the cream cheese

In bowl, cut together the remaining cream cheese and the chèvre. Add pepper and 1/2 of the chives, mix well

Sprinkle 1/3 of the nuts in the terrine, spread 1/2 of the gorgonzola mix on top

Sprinkle 1/2 of the remaining chives and walnuts, press slightly, top with the Chervre mixture

Sprinkle the remaining nuts and chives, top with remaining gorgonzola

Cover with plastic and chill overnight,

Turn out onto platter, slice

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Yorkshire pudding

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- United Kingdom

Amount Measure Ingredient -- Preparation Method

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1 Cup flour, all-purpose

1 Cup Milk

2 Each Large eggs

1/2 Teaspoon Salt

3 Tablespoons Melted fat

Whisk together milk and eggs. Whisk in salt and flour for five minutes

Cover with plastic wrap and refrigerate for one hour

Preheat oven to 425°

Place the melted fat in a pop-over pan or in a baking dish, or cast iron skillet

Pour the batter into the baking dish, and bake for 20 minutes. Reduce the temperature to 375 ° and bake for fifteen minutes more

Serve immediately

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