Bechamel Sauce

Source
Methods of Cookery Series 3 by Futura Training

Serves
10

Ingredients

1 ltr milk
1 studded onion
60 g butter
60 g flour

Method
1. Heat the milk and the studded onion.
2. Heat the butter to clarification point and add the flour.
3. Stir with a wooden spoon until it reaches a sandy texture (white roux).
4. Take off the heat and gradually add the milk in stages, stir in between.
5. Bring back to the boil each time, ensuring that the mixture is smooth, without lumps.
6. When all the milk is incorporated, return the studded onion to the sauce, cover with a buttered cartouche and cook either on a slow simmer plate or in the oven at 140°C, for ~30 minutes.
7. Stir occasionally to ensure it doesn't catch and burn on the base.

Bolognaise Sauce

Source
Methods of Cookery Series 3 by Futura Training

Serves
6

Ingredients

30 g butter
100 g onion, diced
2 garlic cloves
40 g mince
seasoning
50 g tomato paste
100 ml white wine
300 ml tomato puree
fresh basil
oregano

Method
1. Heat the butter and saute the onion and chipped garlic.
2. Add the mince (mixed pork and beef), season and fry off.
3. Add the tomato paste and roast lightly, deglace with the wine and reduce. Add the tomato puree and most of the oregano and basil. Cook for ~20-30 minutes. Add the remaining herbs. If thickening is required utilise diluted cornflour.
4. Fresh tomatoes, sun-dried comatoes or capsicums, prosciutto or lamb shanks can be cooked in the sauce for variations.
5. For Spaghetti Bolognaise use 100g cooked pasta, 100ml of sauce and 20g shaved Parmesan.