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

Pork with Chasseur Sauce [Serves 4]

This excellent mushroom and wine sauce will transform simple pan-fried or grilled chicken, grilled or roast pork, or rabbit dishes. To give the sauce more flavor use chestnut mushrooms.

Ingredients – Pork

1.5 lbs Pork Tenderloin, ¼” rounds

2 Tbsp Cooking Oil

1 Tbsp Red Wine Vinegar


Ground Black Pepper

1 Tsp Mixed Herbs

1 Onion, chopped

1 Garlic Clove, crushed

1 Tbsp Butter

Cooking Instructions – Pork

1. Marinate pork in mixture of cooking oil, red wine vinegar, salt, pepper, mixed herbs, onion, and garlic.

2. Cover and chill for 2 hours.

3. Drain meat from the marinade and reserve the marinade.

4. Melt the butter and sauté the pork until it is white.

5. Add the marinade.

6. Stir in the chasseur sauce.

7. Simmer, covered for ½ hour.

8. Simmer uncovered for ½ hour.

Ingredients – Chasseur Sauce

2 Tbsp Butter

1 Shallot, chopped

2 Cups Chestnut Mushrooms, sliced

½ Cup White Wine

2 Tbsp Brandy

1 Quantity Espagnole Sauce []

1 Tbsp Tarragon, chopped

Cooking Instructions – Chasseur Sauce

1. Melt the butter over medium heat.

2. Fry the shallot until soft but not browned.

3. Add the mushrooms and sauté until they start to brown.

4. Pour in the white wine and brandy.

5. Simmer over medium heat until reduced by half.

6. Add the Espagnole Sauce and tarragon.