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.

Lobster Newburg [Serves 4]


This creamy Madeira-flavored sauce originated in America. Its rich flavor will not mask delicate foods.

Ingredients

1 Tbsp Butter

1 Shallot, chopped

Cayenne Pepper

300ml Double (Heavy) Cream, set aside 4 Tbsp

4 Tbsp Madeira Wine

3 Egg Yolks

Salt

Ground Black Pepper

¾ Lbs Cooked Lobster Meat, broken into chunks

Cooking Instructions

1. Melt butter and cook shallot until translucent.

2. Place cooked shallot into double boiler over simmering water.

3. Add cayenne pepper and cream (excluding 4 Tbsp set aside).

4. Leave inside the double boiler for 10min.

5. Stir in Madeira wine.

6. Beat egg yolks with the 4 Tbsp cream set aside in a separate bowl.

7. Stir yolk mixture into the hot sauce in the double boiler.

8. Continue stirring in double boiler until thickened.

9. Season.

10. Add cooked lobster and heat through before serving.

Roasted Veal with Sauce Choron [Serves 2]


This classic French sauce is nothing more than Béarnaise flavored with tomato. Perfection with a nicely grilled cutlet.

Ingredients – Roasted Veal

2 Veal Loin Chops

Salt

Ground Black Pepper

Cooking Instructions – Roasted Veal

1. Preheat the oven at 350°F.

2. Season the veal with salt and pepper.

3. Sear the veal over high heat.

4. Transfer the veal to the preheated oven and cook for 5-6min.

Ingredients – Sauce Choron

3 Tbsp White Wine Vinegar

2 Tbsp Water

1 Small Onion, chopped

Tarragon Sprigs

Chervil Sprigs

1 Bay Leaf

6 Black Peppercorns, crushed

1 Stick Butter, creamed till softened

2 Egg Yolks

1 Tbsp Chopped Herbs: Tarragon, Parsley, and Chervil

Salt

Ground Black Pepper

1 Tbsp Tomato Paste

Cooking Instructions – Sauce Choron

1. Simmer vinegar, water, chopped onion, herb sprigs, bay leaf, and peppercorns until liquid reduces by half.

2. Strain and cool the liquid.

3. Stir in tomato paste.

4. Whisk egg yolks and cooled liquid in double boiler until color pales and texture light and fluffy.

5. Add creamed butter, ½ Tsp at a time.

6. Whisk until butter has been incorporated before adding more.

7. Add chopped herbs.

8. Season.

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.

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.