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


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


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


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


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.


  • 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


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.


  • 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.



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


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.

Chicken with Green Peppercorn Sauce [Serves 4]

The flavor of the chicken and green peppercorns creates an ideal marriage of coloring and taste. The green peppercorns in brine are a better choice than the dry-packed type because they tend to give this piquant, creamy sauce a more rounded, full flavor.

Ingredients – Chicken

4 Chicken Breast Halves, boneless & skinless

¼ Cup Plain Flour

½ Tsp Paprika

½ Tsp Salt

1 Tbsp Olive Oil

Cooking Instructions – Chicken

1. Sprinkle chicken with salt.

2. Combine flour and paprika in a shallow dish.

3. Dredge chicken in flour mixture.

4. Heat oil over medium heat.

5. Pan fry chicken 5min on each side or until done.

Ingredients – Green Peppercorn Sauce

1 Tbsp Green Peppercorn in Brine, drained

1 Onion, chopped

2 Tbsp Butter

300ml Chicken Stock

½ Lemon, juiced

1 Tbsp Beurre Manié (Cream equal quantities of butter and plain flour together; chill until firm)

3 Tbsp Double (Heavy) Cream

1 Tsp Dijon Mustard


Ground Black Pepper

Cooking Instructions – Green Peppercorn Sauce

1. Dry green peppercorns and crush them lightly.

2. Soften onion in butter.

3. Add chicken stock and lemon juice.

4. Bring to boil.

5. Simmer for 15min.

6. Whisk in Beurre Manié

7. Stir in green peppercorns, cream, and mustard.

8. Season.

Lamb Satay with Quick Satay Sauce [Serves 4]

There are many versions of this tasty peanut sauce. This one is very speedy and it tastes delicious.

Ingredients – Lamb Satay

1¾ lb Lamb, diced

¼ Cup Soy Sauce

2 Tbsp Honey

1 Tbsp Peanut Butter, creamy

1 Tsp Chopped Chilies

1 Tsp Minced Garlic

Cooking Instructions – Lamb Satay

1. Combine soy sauce, honey, peanut butter, chilies and garlic together.

2. Marinate and chill lamb in mixture between 1 to 12 hours.

3. Skewer the marinated lamb.

4. Reserve the marinade to use as a baste.

5. Grill satay for about 8min, turning and basting occasionally. 

Ingredients – Satay Sauce

200ml Creamed Coconut

4 Tbsp Peanut Butter, crunchy

1 Tsp Worcestershire Sauce

Tabasco Sauce

Cooking Instructions – Satay Sauce

1. Heat creamed coconut gently for 2min.

2. Add peanut butter

3. Stir until blended

4. Warm the mixture

5. Add Worcestershire and Tabasco sauce to taste.