Roasted Lamb in Espagnole Sauce [Serves 4]

Espagnole is a classic rich brown sauce, ideal for serving with red meat and game. It also makes a delicious, full-flavored base for other sauces.

Ingredients – Roasted Lamb

4 Lamb Racks, with 4 chops each

Olive Oil

½ Tbsp Paprika

2 Tbsp Salt

2 Tbsp Garlic Powder

1 Tbsp Black Pepper

1 Tbsp Onion Powder

1 Tbsp Cayenne Pepper

1 Tbsp Oregano, dried

1 Tbsp Thyme, dried

Cooking Instructions – Roasted Lamb

1. Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme thoroughly.

2. Preheat the grill.

3. Preheat the oven to 400°F.

4. Drizzle olive oil over the lamb chops and season with the spice rub.

5. Grill the lamb chops 1-2min on each side.

6. Remove from grill and roast in the oven for 10-12min.

7. Remove from oven and rest for 5min before serving.

Ingredients – Espagnole Sauce

2 Tbsp Butter

50g Bacon, chopped

2 Shallots, unpeeled & chopped

1 Carrot, chopped

1 Celery, chopped

Mushroom Trimmings

¼ Cup Plain Flour

600ml Brown Stock

1 Bouquet Garni

2 Tbsp Tomato Purée (Paste)

1 Tbsp Sherry

Salt

Ground Black Pepper

Cooking Instructions – Espagnole Sauce

1. Melt butter and fry the bacon for 2-3min.

2. Add shallots, carrot, celery, mushroom trimmings; cook for 5-6min.

3. Gradually stir in the flour and cook for 5-10min over medium heat.

4. Remove from heat and gradually blend in the stock.

5. Bring to boil, stirring, until the sauce thickens.

6. Add bouquet garni, tomato purée, sherry, salt, and pper.

7. Simmer for 1hour.

8. Strain and serve.

Tip: This sauce can be covered and stored in the refrigerator for up to 4 days, or it can be frozen for up to 1 month.

Bacon Wrapped Chicken Breasts & Lemon Sauce with Tarragon [Serves 4]

The smoky flavor of the bacon penetrates the chicken as it slowly roasts in the oven and the rich flavor of the cream cheese is balanced off with the sharpness of the tangy sauce.

Ingredients – Bacon Wrapped Chicken

4 Chicken Breasts, skinless & boneless

4 Bacon

Cream Cheese

Chives

Cooking Instructions – Bacon Wrapped Chicken

1. Pound chicken breasts to ½” thickness.

2. Spread with cream cheese.

3. Sprinkle with chives.

4. Fold over from both sides.

5. Wrap with bacon, seam side down.

6. Bake in 400°F for 40min.

7. Brown the bacon with the broiler for the last few minutes.

Ingredients – Lemon Sauce

1 Lemon, juice & rind

7 Tsp Dried Tarragon Leaves, chopped

1 Shallot, chopped

6 Tbsp White Wine

1 Quantity of Velouté Sauce (Recipe here)

2 Tbsp Double (Heavy) Cream

2 Tbsp Brandy

Salt

Ground Black Pepper

Cooking Instructions – Lemon Sauce

1.  Reserve 1 Tbsp of tarragon aside.

2. Simmer lemon juice, lemon rind, the remaining tarragon, shallots and white wine until reduced by half.

3. Strain the liquid and return to the stove.

4. Add the Velouté Sauce, cream, brandy, and reserved tarragon.

5. Heat through and season with salt & pepper.

Chicken Bacon Roulades with Velouté Sauce [Serves 1]

I really dislike the raw and earthy taste of asparagus so let’s hope this recipe is able to cover that up with the savory flavor from the bacon and the velouté sauce

Ingredients – Roulades

2 Asparagus Spears, trimmed

3 Bacon strips

1 Chicken Breast, boneless & skinless; pounded to ¼” thick

2 Tbsp Parmesan, grated

2 Garlic Cloves, minced

Cooking Instructions – Roulades

1. Place bacon strips, asparagus, garlic, and parmesan on the inside of the chicken breast.

2. Roll the chicken breast from one side to the other.

3. Heat some olive oil on high heat.

4. Sear the roulades with the slit end down till golden brown.

5. Bake roulades at 350°F for 10-15min.

Ingredients - Velouté Sauce

300ml Fish Stock

1 Tbsp Butter

2 Tbsp Plain Flour

1 Tbsp Single (Light) Cream

Salt

Ground Black Pepper

Cooking Instructions - Velouté Sauce

1. Heat stock until almost boiling.

2. Melt butter in another pan and stir in flour, stirring constantly.

3. Cook over medium heat for 3-4min and remove from heat.

4. Gradually pour in hot stock, stirring constantly, until sauce thickens

5. Simmer until sauce reduces by ¼.

6. Strain sauce and remove from heat.

7. Stir in cream and season with salt & pepper.

Variations

• For a richer flavor in a special dish, replace 2-3 Tbsp of the stock with dry white wine or vermouth.
• For a sherry velouté, add 4 Tbsp dry sherry with the stock, reducing the quantity of stock by 4 Tbsp

Salmon Stuffed Eggs with Basic White Sauce [Serves 6]

This will be the first time I am attempting any recipe that requires stuffing an egg. Eggs don’t particularly appeal to me much ever since I’ve discovered my allergy to them. I know…sad isn’t it? Eat too many at one seating and I break out in a terribly itchy rash :( Aside from that, I still need a little getting used to when shelling hard boiled eggs. Seriously, it’s fascinating how something that smells so funky can taste so good with a little seasoning here and there.

P.S: Those with cholesterol on the high side, go light on the eggs yea?

 

Ingredients – Stuffed Eggs

6 Hard-Boiled Eggs, shelled & cut lengthwise; separate yolks from the whites

½ Cup Canned Boneless Salmon, flaked

3 Tbsp Tomato Paste

⅛ Tsp Ground Black Pepper

2 Tsp Parsley, finely chopped

Cooking Instructions – Stuffed Eggs

1. Combine salmon, tomato paste, egg yolks, salt, pepper, and parsley together.

2. Stuff egg whites with salmon mixture, creating a slight mound.

3. Refrigerate until serving time.

Ingredients – White Sauce

300ml Milk

1 Tbsp Butter

2 Tbsp Plain Flour

Salt

Ground Black Pepper

Cooking Instructions – White Sauce

1. Warm milk over low heat but do not boil.

2. Melt butter in another pan and stir in the flour.

3. Cook gently over low heat for 1-2min to make a roux; do not let it brown.

4. Remove roux from the heat and gradually pour in warmed milk, stirring constantly to make a smooth sauce.

5. Return to the heat and bring to boil, stirring constantly.

6. Simmer gently for 3-4min and season with salt and ground black pepper.

Tips

• For a thicker coating sauce, increase the amount of flour to 50g and the butter to 50g.
• If you are not using a non-stick pan, use a small whisk to incorporate the flour and milk smoothly.

Broccoli in Béchamel Sauce [Serves 4]

I’ve always liked my broccoli lightly sautéd with cheese after having them boiled or completely doused in oyster sauce *yum yum*. In fact, I like it cooked in any method as long as it’s flavored, preferably heavily. Broccoli is just too bland a vegetable choice to be eaten plain! Another reason to why I love this recipe is simply the sauce. Lasagne has always been my addiction for as long as I can remember and it’s only after I started cooking when I learnt the secret lies in the layers of Béchamel sauce.

 

Ingredients

Broccoli Florets

1 Small Onion, chopped

1 Small Carrot, chopped

1 Celery Stick, chopped

1 Bouquet Garni

6 Black Peppercorns

Pinch of Grated Nutmeg / Blade of Mace

300ml Milk

2 Tbsp Butter

2 Tbsp Plain Flour

30ml Single (Light) Cream

Salt

Ground Black Pepper

 

Cooking Instructions

1. Steam the broccoli florets and set aside.

2. Put the chopped onion, carrot, and celery in a pan with the bouquet garni, black peppercorns, nutmeg /mace and milk. Bring it to a boil and remove from heat. Set it aside.

3. Melt the butter in a pan over gentle heat and remove it from the heat when all the butter has melted. Stir the flour into the melted butter and return to the heat, cooking for 1-2min, stirring continuously to make a roux.

4. Reheat the flavored milk until almost boiling and strain it into a jug, pressing the vegetables with a spoon to extract their juices.

5. Off the heat, gradually add the flavord milk into the roux, stirring continuously until smooth and return it to the heat till it boils.

6. Cook gently until the sauce thickens, stiring continuously.

7. Simmer the sauce gently for 3-4min and remove from heat.

8. Season the sauce to taste with salt and ground black pepper; stir in the cream.

9 Pour the sauce over steamed broccoli florets and serve.

Pan Fried Venison Steak with Béarnaise Sauce [Serves 2]

For classic, plain meat dishes, this herby butter sauce adds a note of sophistication without swamping pan-fried steak.

Ingredients – Steak

2 Venison Filets

Salt

Ground Black Pepper

Olive Oil

Cooking Instructions – Steak

1. Brush steaks lightly on each side with olive oil.

2. Season with ground black pepper.

3. Sear the steaks in a hot pan for 3-4min per side.

4. Sprinkle some salt after the steaks are seared.

5. Leave to stand for a few minute before serving.

Ingredients – Sauce

3 Tbsp White Wine Vinegar

2 Tbsp Water

1 Small Onion, finely chopped

Tarragon Sprigs

Chervil Sprigs

1 Bay Leaf

6 Black Peppercorns, crushed

1 Stick Butter, creamed

2 Egg Yolks

1 Tbsp Chopped Herbs: Tarragon, Parsley, and Chervil

Salt

Ground Black Pepper

Cooking Instructions – Sauce

1. Simmer white wine vinegar, water, chopped onion, herb sprigs, bay leaf, and peppercorns in a pan until liquid reduces by half.

2. Strain and cool.

3. Whisk egg yolks and cooled mixture in a double boiler until color pales and texture becomes light and fluffy.

4. Add butter, ½ Tsp at a time.

5. Whisk until butter is completely incorporated before adding more butter.

6. Add chopped herbs.

7. Season.

Asparagus with Mousseline Sauce [Serves 4]

A truly luscious sauce, that is subtly flavored, rich and creamy.

Ingredients – Asparagus

2lb Asparagus, trimmed

Salt

Cooking Instructions – Asparagus

1. Bring salted water to a boil.

2. Cook asparagus for 3min.

3. Drain and refresh in ice water.

4. Chill until needed.

Ingredients – Mousseline Sauce

2 Egg Yolks

1 Tbsp Lemon Juice

6 Tbsp Butter, softened

90ml Double (Heavy) Cream

Extra Lemon Juice

Salt

Ground Black Pepper

Cooking Instructions – Mousseline Sauce

1. Whisk egg yolks and lemon juice in a bowl over simmering water / double boiler, until thick and fluffy.

2. Whisk in butter a little at a time, allowing each piece to melt before adding the next piece.

3. Whisk until butter is completely absorbed with consistency of mayonnaise.

4. Remove from heat.

5. Whisk cream until stiff peaks in separate bowl.

6. Fold whipped cream into sauce.

7. Season to taste with extra lemon juice, salt, and black pepper.

Pasta with Olive Oil, Tomato & Herb Sauce [Serves 4]

This aromatic sauce is served warm, rather than hot. It tastes so great you’ll want to provide plenty of good bread or boiled new potatoes to mop up any sauce remaining on the plate. It is essential to the flavor of this sauce that you use the best quality olive oil.

Ingredients

225g Tomatoes, peeled, seeded; diced

1 Tbsp Shallot, finely chopped

2 Garlic Cloves, finely sliced

½ Cup Olive Oil

2 Tbsp Cold Water

1 Tbsp Lemon Juice

Caster Sugar, superfine

1 Tbsp Chervil, chopped

1 Tbsp Chives, chopped

2 Tbsp Basil Leaves, torn

Salt

Ground Black Pepper

12oz Pasta Shells, cooked

Cooking Instructions

1. Infuse shallot and garlic in olive oil over gentle heat.

2. Warm through, but not fry/cook.

3. Whisk in cold water and lemon juice.

4. Remove from heat.

5. Stir in tomatoes.

6. Season with salt, black pepper, and sugar.

7. Whisk in chopped chervil and chives.

8. Leave to stand 10-15min.

9. Reheat gently to warm through.

10. Stir in basil.

11. Add cooked pasta and toss well.

Baked Salmon with Mustard & Dill Sauce [Serves 4-6]

This fresh-tasting sauce contains raw egg yolk, so, it is best to avoid serving it to children, pregnant women, the elderly or anyone with a weakened immune system.

Ingredients – Dill & Mustard Sauce

1 Egg Yolk

2 Tbsp Brown French Mustard

½ – 1 Tsp Soft Dark Brown Sugar

1 Tbsp White Wine Vinegar

⅓ Cup Sunflower Oil

2 Tbsp Dill, finely chopped

Salt

Ground Black Pepper

Cooking Instructions – Mustard & Dill Sauce

1. Beat egg yolk, mustard, and brown sugar until smooth.

2. Stir in white wine vinegar.

3. Whisk in oil, drop by drop, then in a steady stream.

4. Whisk until combined.

5. Season with salt and pepper.

6. Stir in dill.

7. Cover and chill 1-2 hrs.

Ingredients – Baked Salmon

1½ lbs Salmon Fillet, with skin (center-cut)

2 Tsp Garlic, minced

Salt

Ground Black Pepper

⅓ Cup Mustard & Dill Sauce

Cooking Instructions – Baked Salmon

1. Preheat oven to 400°F.

2. Lightly oil baking sheet.

3. Place salmon, skin side down on prepared baking sheet.

4. Sprinkle garlic.

5. Season with salt and peppr.

6. Spread with ⅓ Cup Mustard & Dill Sauce.

7. Bake 20min.

Miniature Crab Cakes with Mustard Mayonnaise

Some people find classic mayonnaise difficult to make, but this version couldn’t be easier. The essential thing is to have all the ingredients at room temperature. Be aware that this recipe contains raw eggs. If this is a concern, use bought mayonnaise instead.

Ingredients – Crab Cakes

½ Cup Red Bell Pepper, minced

1 Tsp Vegetable Oil

⅓ Cup Mayonnaise

1 Egg Yolk

1½ Tbsp Stone-Ground Mustard

1 – 2 Tsp Lemon Juice

¾ Tsp Dried Tarragon, crumbled

1 lbs Crab Meat, picked over

1½ Cup Panko

Melted Butter

Cooking Instructions – Crab Cakes

1. Sauté bell pepper in oil over medium high heat for 2min.

2. Whisk mayonnaise, egg yolk, mustard, lemon juice, tarragon, and bell pepper together.

3. Stir in the crab; season with salt and pepper.

4. Chill crab mixture, covered, for 1hr.

5. Preheat oven to 350°F.

6. Spread panko in even layer and toast for 10min.

7. Leave to cool.

8. Form slightly flattened rounds from teaspoons of crab mixture.

9. Coat gently with panko and chill for 2hrs.

10. Preheat oven to 450°F.

11. Drizzle ¼ Tsp Butter on each crab cake.

12. Bake for 15min.

Ingredients – Mustard Mayonnaise

1 Egg

1 Egg Yolk

1 Tsp Dijon Mustard

1 Lemon, juiced

¾ Cup Olive Oil

¾ Cup Sunflower Oil

Salt

Ground White Pepper

Cooking Instructions – Mustard Mayonnaise

1. Process the egg and egg yolk for 20 sec.

2. Add mustard, half the lemon juice, generous amount of salt and white pepper.

3. Process for 30 sec.

4. Keep the motor running, pour oils in steady stream.

5. Add remaining lemon juice and seasoning.