{"id":545,"date":"2016-02-26T02:00:03","date_gmt":"2016-02-26T02:00:03","guid":{"rendered":"https:\/\/surfcoasttimes.com.au\/?p=545"},"modified":"2017-12-08T14:03:49","modified_gmt":"2017-12-08T03:03:49","slug":"cooking-off-a-good-base","status":"publish","type":"post","link":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/living\/cooking-off-a-good-base\/","title":{"rendered":"COOKING OFF A GOOD BASE"},"content":{"rendered":"<div class=\"jspPane\">\n<p>I learnt a couple of basic cooking techniques when I started catering many years ago.<\/p>\n<p>any meat dish or serve with mustard, a green salad and a bottle of wine to share for lunch.<\/p>\n<p>The first was how to reduce cream and use it as the basis of a sauce.<\/p>\n<p>By simply adding grain mustard, for example to a cream reduction, you create a sauce which is beautiful with poached chicken or baked pork fillet.<\/p>\n<p>It may also be used for a pasta sauce and add flavour with wine, pan juices, mustard, tomato paste, parmesan cheese.<\/p>\n<p>Cream reduction is the basis of one of my favourite dishes, potatoes Dauphinois.<\/p>\n<p>Peel potatoes and slice very thinly. Rinse in cold water, pat dry and layer them in an ovenware dish which has been rubbed with garlic and butter.<\/p>\n<p>Pour over an outrageous amount of cream and dot with more butter.<\/p>\n<p>Cook for an hour or so at 160 degrees then turn up the oven for an additional ten minutes until golden on top. It is a perfect accompaniment to The other sauce I prepare regularly is a simple tomato-based sauce. A wonderfully rich sauce is easy using the best quality tinned tomatoes and adding flavour with onion, carrot, garlic, herbs, pancetta, anchovies and so many other variations.<\/p>\n<p>It can then be used for slow cooked lamb, pasta or tossed through Mediterranean vegetables and served with grated parmesan. The ways to use these sauces are endless.<\/p>\n<p>The techniques are obviously very simple, but when I started cooking, I was very simple, too! I read lots of cookbooks and taught myself much more, but I still use either a cream reduction or a tomato-based sauce every week. (I suppose it is one reason the Italians make such a big deal of preserving tomatoes and making sugo or passata. It is the basis of so many dishes).<\/p>\n<p>Cooking off a good base Although there has been hot summer weather in recent days, we won\u2019t have to wait long for a few colder days to enjoy some slowcooked lamb shanks. For this recipe you\u2019ll need four lamb shanks Frenched (from Torquay Farm Foods).<\/p>\n<\/div>\n<div class=\"jspVerticalBar\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>I learnt a couple of basic cooking techniques when I started catering many years ago. any meat dish or serve with mustard, a green salad and a bottle of wine to share for lunch. The first was how to reduce cream and use it as the basis of a sauce. By simply adding grain mustard, [&#8230;]<\/p>\n<p><a class=\"btn btn-secondary understrap-read-more-link\" href=\"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/living\/cooking-off-a-good-base\/\">Read More&#8230;<\/a><\/p>\n","protected":false},"author":26,"featured_media":546,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[26],"tags":[],"post_folder":[],"class_list":["post-545","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-living"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>COOKING OFF A GOOD BASE - Surf Coast Times<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/living\/cooking-off-a-good-base\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"COOKING OFF A GOOD BASE - Surf Coast Times\" \/>\n<meta property=\"og:description\" content=\"I learnt a couple of basic cooking techniques when I started catering many years ago. any meat dish or serve with mustard, a green salad and a bottle of wine to share for lunch. The first was how to reduce cream and use it as the basis of a sauce. By simply adding grain mustard, [...]Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/living\/cooking-off-a-good-base\/\" \/>\n<meta property=\"og:site_name\" content=\"Surf Coast Times\" \/>\n<meta property=\"article:author\" content=\"jamespetertaylor\" \/>\n<meta property=\"article:published_time\" content=\"2016-02-26T02:00:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-12-08T03:03:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/static.timesnewsgroup.com.au\/prod\/uploads\/sites\/2\/2016\/02\/page0000102_high.jpg.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"558\" \/>\n\t<meta property=\"og:image:height\" content=\"260\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"James Taylor\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@notthatjt\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"James Taylor\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/living\\\/cooking-off-a-good-base\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/living\\\/cooking-off-a-good-base\\\/\"},\"author\":{\"name\":\"James Taylor\",\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/#\\\/schema\\\/person\\\/2655215c02475fb33ffa43a1c8fe2677\"},\"headline\":\"COOKING OFF A GOOD BASE\",\"datePublished\":\"2016-02-26T02:00:03+00:00\",\"dateModified\":\"2017-12-08T03:03:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/living\\\/cooking-off-a-good-base\\\/\"},\"wordCount\":363,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/living\\\/cooking-off-a-good-base\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/static.timesnewsgroup.com.au\\\/prod\\\/uploads\\\/sites\\\/2\\\/2016\\\/02\\\/page0000102_high.jpg.jpg\",\"articleSection\":[\"Living\"],\"inLanguage\":\"en-AU\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/living\\\/cooking-off-a-good-base\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/living\\\/cooking-off-a-good-base\\\/\",\"url\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/living\\\/cooking-off-a-good-base\\\/\",\"name\":\"COOKING OFF A GOOD BASE - 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