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.

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.

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

Salt

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.

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.