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Recipes
Duck Confit Flatbread
By sbeck32, Chef Beck Catering
Sundried Tomato pesto with applewood cheddar and julienne pear elevate this flatbread to a savoury-delicious level
- 2 duck legs
- olive oil or duck fat (enough to confit)
- 1 3/4c flour
- 1/2t sugar
- 1 package yeast
- 1 tsp salt
- 3/4c water
- 1c sundried tomatoes
- tbsp tomato paste
- 1 clove garlic
- tsp balsamic glaze
- tbsp fresh oregano
- 4 shallots
- 100g applewood cheddar
- 1 bartlett pear
- 1c arugula
- tbsp olive oil
- tbsp lemon juice
- s&p
Roasted Garlic Pomme Mousseline
By sbeck32, Chef Beck Catering
Heavenly light and moist potatoes
- 5 large yellow skin potatoes
- 250 ml heavy cream
- 4 oz butter
- 1 bulb garlic
Mushroom, Red Wine Demi Glaze
By sbeck32, Chef Beck Catering
Wonderfully rich and complex sauce for steaks
- 2 Litres of fresh beef stock
- 2 shallots
- 1/4c of fresh herbs: oregano, thyme, rosemary
- 8 shiitake mushrooms
- 1 package enoki mushrooms
- 1/4c red wine
- 2 tbsp butter
Tenderloin Marinade
By sbeck32, Chef Beck Catering
A simple yet complex marinade for tenderloin or other tender steaks
- 2 tbsp dried herbs
- 1 tbsp fresh chili flakes
- 5 kaffir lime leaf
- 2 bay leaf
- tbsp canola oil
Baby Greens salad with Quail Egg
By sbeck32, Chef Beck Catering
a light salad with an elegant truffle vinaigrette
- pinch of micro greens
- 2 cups spring mix
- 1 pint baby tomatoes
- 1 block chevre
- 2 radishes
- 6 quail eggs
- 1 cup toasted cashews
- 1 tsp truffle oil
- 1/2 c olive oil
- 1/8c white wine vinegar
- tbsp tarragon
- 1 shallot
- tbsp mustard
- tbsp lemon juice
Truffle Oil Vinaigrette
By sbeck32, Chef Beck Catering
Complex and full vinaigrette recipe for spinach salads
- tbsp white truffle oil
- 1.5 cup olive oil
- 2 tbsp white wine vinegar
- 2 tbsp fresh tarragon
- 1 shallot
- tsp mustard powder
- tbsp lemon juice
- salt and pepper
Jalapeno, Mint Jelly for Lamb
By sbeck32, Chef Beck Catering
A spicy yet cool jelly, perfect for lamb roasts or racks
- 2 cups spearmint leaves
- 3/4c apple cider vinegar
- 1 pack pectin
- 3.5c sugar
- 2 jalapenos
Pistachio crusted Lamb Lollipops
By sbeck32, Chef Beck Catering
Delicious one-bite lamb rack appetizers
- 1 rack of lamb, separated into ribs
- 3 tbsp canola oil
- 2 tbsp dried herbs
- salt and pepper
- 2c crushed pistachios
- 1c panko bread crumbs
- 1c Jalapeno Mint Jelly
Cilantro Pistou
By sbeck32, Chef Beck Catering
A twist on the classic pesto, this pistou compliments seafood in a light and complex manner
- 1 bunch cilantro
- 2 cloves garlic
- 1c olive oil
- salt
Scallop Marinade
By sbeck32, Chef Beck Catering
a soy-based scallop marinade helps to infuse asian flavors and provides a colour contrast for creative plating tech
- 1c soy sauce
- 2 tbsp sambal oelek
- tsp grated ginger
- tbsp miso paste
- tsp sesame oil
- 1 chopped jalapeno