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.

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.

Spinach Fettuccine with Rich Vegetable Sauce [Serves 4]

For a full tomato flavor and rich red color, fresh Italian plum tomatoes are an excellent choice if they are available. This makes a delightful topping for plain-cooked fresh pasta.


Spinach Fettuccine, cooked and set aside.

2 Tbsp Olive Oil

1 Onion, chopped

2 Garlic Cloves, crushed

1 Carrot, chopped

1 Celery, chopped

6 Plum Tomatoes, peeled and chopped

⅔ Cup Red Wine

⅔ Cup Vegetable Stock

1 Bouquet Garni

1 Tsp Sugar

1 Tbsp Tomato Paste


Ground Black Pepper

Cooking Instructions

1. Heat oil in pan.

2. Sauté onion and garlic until soft and golden.

3. Add carrot and celery.

4. Saute until all vegetables are golden.

5. Stir in tomatoes, wine, vegetable stock, and bouquet garni.

6. Season with salt and pepper.

7. Bring to a boil.

8. Cover and simmer 45min.

9. Remove bouquet garni and add sugar and tomato paste.

10. Stir with cooked pasta.

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


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


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


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


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.