Wineshark Cooking Class - 43. Breaded Pork Chop

Ingredients:

• Pork chop - 4
• Salt - dashes
• White pepper powder - dashes
• Flour
• Egg - 1
• Bread crumbs
• Oil

Procedures:

1. Hammer the pork chop, and then marinate with salt and white pepper powder.

2. Coat with flour, egg and bread crumbs.

3. Deep fry in hot cooking oil.

Wineshark Cooking Class - 42. Hashed Brown Potato

Ingredients:

• Potato - 8 oz
• Onion finely - 1 tsp
• White pepper powder - dashes
• Salt - 1/4 tsp
• Flour - dashes
• Oil - 1 oz
• Butter - 1/2 tsp

Procedures:

1. Boil the potatoes with skin, for 10 minutes after the water gets boiled, and then soaked for another 5 minutes.

2. After cooling, peel the skin and peel into thick stripes.

3. Add the sauteed onion, and season, then add the flour.

4. Prepare into 2 oz units, then fry on both sides till golden brown. Adding butter at the end.

Wineshark Cooking Class - 41. Fried Fish Hawaiian Style

Ingredients:

• Fish fillet - 1 lb
• Cooking oil - 2 oz
• Salt - 1 tsp
• White pepper powder - 1/2 tsp
• Flour - 2 oz
• Egg - 1
• White wine - 2 oz
• Worchestershire sauce - 2 tsp
• Stock - 1 lb 2 oz
• Green bell pepper - 2 oz
• Red bell pepper - 2 oz
• Lemon juice - 1/2 unit
• Butter - 2 oz
• Diced pineapple - 2 slices
• Sugar - 1 tsp
• Tomato paste - 2 tbsp
• White thickened - 2 oz

Procedures:

1. Clean the fillet and wipe dry. Then marinate with lemon juice, white wine, salt and white pepper powder.

2. Coat the fillet with flour and then with egg.

3. Panfry the fillet.

4. Cut the green and red bell pepper into dices, then sautee using butter.

5. Add the pineapple, then add white wine, Worchestershire sauce, and yellow sauce.

6. Pour the sauce on the fillet.

Wineshark Cooking Class - 40. French Onion Soup

Ingredients:

• Onion - 1 lb 4 oz
• Stock - 2 lb 8 oz
• Bay leaf - 2
• Salt - 1.5 tsp
• White pepper powder - 1/2 tsp
• Butter - 2 oz
• French bread slices - 4
• Gruye're cheese - 4 oz

Procedures:

1. Chop the onion into thin strips.

2. Fry the onion till turning brown.

3. Add the stock to the onion, then season.

4. Put the bread in the soup and coat with the cheese.

Wineshark Cooking Class - 39. Pancake Batter (Sweet)

Ingredients:

• Flour - 8 oz
• Egg - 5
• Sugar - 4 oz
• Evaporated milk - 2 oz
• Butter - 1/2 oz
• Water - 15 oz
• Cooking oil - 1 oz

Procedures:

1. Put the ingredients into a bowl, and mix well.

2. Add cooking oil after the batter is mixed.

3. Wipe the pan with tissue dipped in oil, then pour in a ladle of batter to cook.

Wineshark Cooking Class - 38. Prawn Fritter

First we make the tartare sauce:

Ingredients:

• Onion finely - 1.5 oz
• Sweet pickle - 1.5 oz
• Parsley chopped - 1 tsp
• Mayonnaise - 5 oz
• Brandy - 1 tsp

Procedures:

1. Chop the onion and sweet pickle, then add parsley and mayonnaise to mix well.

2. Pour in the brandy.






Then we prepare the prawn fritter:

Ingredients:

• Prawn - 4
• Self-raised flour - 90g
• Sugar - 3g
• Water - 125g
• Salt - 3g
• White vinegar - 3g
• Parsley chopped - 1 tsp
• Oil - 15g

Procedures:

1. Sieve the flour, then add the seasonings and water, softly stir well.

2. Add oil and parsley to the batter.

3. Remove the shell of the prawn and keep the tail. Cut open the back and flatten it.

4. Coat with batter and deep fry in hot cooking oil.

Chateau Soutard

Chateau Soutard has a 18^th century chateau, located on St-Emilion’s limestone plateau, which has prided itself with traditional viticulture and winemaking style.

Its first history was mentioned, as Le Mayne de Soutard, as early as 1513. Jean Coutures, a St-Emilion bourgeois, bought the estate in 1699, with his daughter Marie responsible for building the chateau.

Later, the Ligneris family nurtured the property until 2006, when it was bought by La Mondiale insurance company, the same insurance group that owns Chateau Larmande, a brand new winery has been built and the vineyards overhauled.

I have recently tasted the 2008 vintage and below is my tasting note:

Appearance

Bright and clear, it has deep ruby color, with legs.

Nose

Clean, with medium intensity aromas of black fruit of blackberry, plum and dark cherries, oak notes of cedar, kernel notes of toasted almond, sweet spice of cloves, pungent spice of licorice, some maturity notes of wet earth. The wine is developing.

Palate

Dry with medium acidity, the wine has medium tannin, soft and integrated, with medium alcohol and medium (-) body, showing medium (-) intensity flavors of black fruit such as dark cherries and plum, pungent spice of licorice. The wine has a short finish.

Conclusion

Acceptable quality St-Emilion, with a nose that is reasonably concentrated and complex, however, the palate is surprisingly light and there is not much intensity on the flavors, also quite simple. The wine has a short finish and it is ready to drink now and not intend for further ageing.

Wineshark Cooking Class - 37. Orange Basket

Ingredients:

• Orange - 1
• Orange liqueur - 1/2 tsp
• Red cherry - 1

Procedures:

1. Cut the orange into a basket shape.

2. Marinate the cut pulp with orange liqueur.

3. Put the pulp back into the basket, and top with the cherry.

Wineshark Cooking Class - 36. Duckling with Orange Sauce

Ingredients:

• Duckling - 1
• Butter - 2 oz
• Carrot - 2 oz
• Onion - 2 oz
• Celery - 1 oz
• Bay leaf - 2
• Thyme - 2 tsp
• Brown sauce - 16 oz
• Orange - 1
• Lemon - 1
• Salt - 4 tsp
• White pepper powder - 1 tsp
• Corn starch - 1 tsp

Procedures:

1. Cut the vegetables into stripes.

2. Clean the duckling and wipe dry.

3. Mix the vegetables with herbs and add some oil, then squeeze till the juices come out.

4. Marinate the duckling and stuff the vegetable inside.

5. Brush the skin with butter and then put in oven to cook for one hour under 250 degree C.

6. Peel the lemon and orange skin, cut into thin stripes.

7. Sautee with butter the lemon and orange peel, then add brown sauce and season.

8. Put the orange slides on the side of duckling, and pour the sauce on top.

Wineshark Cooking Class - 35. Lamb Steak with Croquette Potatoes

First we prepare the croquette:

Ingredients:

• Potato - 12 oz
• Salt - 1/2 tsp
• White pepper powder - dashes
• Butter - 1 tsp
• Egg yolk - 1
• Flour
• Egg
• Bread crumbs
• Oil

Procedures:

1. Peel the potato, cut into cubes, and cook in water with some salt.

2. Drip dry and then add seasoning, butter and egg yolk to mash well.

3. Coat with flour, egg and bread crumbs, then deep fry.









Then we prepare the Black Pepper Sauce:

Ingredients:

• Oil - 8 oz
• Garlic finely - 2 oz
• Onion finely - 10 oz
• Red chili finely - 4 oz
• Green pepper finely - 4 oz
• Black pepper finely - 2.5 oz
• Brandy - 1/2 oz
• Red wine - 3 oz
• Maggi seasoning - 1/2 oz
• Salt - 1/2 oz
• Meat gravy - 2 lb

Procedures:

1. Stir fry garlic with oil, then add onion, green pepper and red chili until fragrant.

2. Add black pepper and spray brandy.

3. Add gravy, red wine and seasonings to cook for about 20 minutes.








Finally we grill the steak.

Ingredients:

• Lamb steak - 5 oz
• Salt - dashes
• Black pepper finely - dashes

Procedures:

1. Season the lamb and then grill.

2. Pour the black pepper sauce on top.

Wineshark Cooking Class - 34. American Vegetable Soup

Ingredients:

• Onion - 3 oz
• Leek - 1 oz
• Carrot - 2 oz
• Cabbage - 5 oz
• Celery - 2 oz
• Potato - 3 oz
• Butter - 2 oz
• Tomato paste - 4 tsp
• Tomato juice - 10 oz
• Stock - 2 lb
• Salt - 2 tsp
• White pepper powder - 1/2 tsp
• Bay leaf - 2

Procedures:

1. Chop the vegetables into bite sizes.

2. Sautee the vegetable with butter, then add tomato paste.

3. Add stock and tomato juice to cook for 20 minutes.

4. Add potato and cook for another 10 minutes, then season.

wineshark Cooking Class - 33. Chicken a la King

First we make the blond sauce:

Ingredients:

• Butter - 0.5 oz
• Cooking oil - 0.5 oz
• Flour - 1 oz
• White stock - 10 oz
• Avoset - 1 oz
• Evaporated milk - 1 oz
• Lemon juice - dashes

Procedures:

1. Heat the butter with cooking oil, then add flour under s medium-low fire to cook till fragrant.

2. Add the white stock gradually, using the whiskey to stir until it gets smooth and not forming lumps.

3. Add avoset, evaporated milk and lemon juice.






Then we prepare the chicken a la king:

Ingredients:

• Chicken filet - 1 lb 4 oz
• Blond sauce - from above
• Button mushroom - 4 oz
• Onion - 4 oz
• Red bell pepper - 2 oz
• Butter - 2 oz
• White wine - 1 oz
• Salt - 1 tsp
• White pepper powder - 1/4 tsp

Procedures:

1. Blanch the chicken and cut into cubes.

2. Blanch the onion.

3. Use butter to sautee the mushroom, then add red bell pepper. After cooking for a while then add onion and chicken.

4. Pour in the blond sauce and mix well. Season with salt and white pepper powder.

5. Pair with rice.