Fusilli with Blue Cheese & Walnut Sauce [Serves 4]


This is a very quick but indulgently creamy sauce. The blue cheese melts easily with cream to make a simple sauce for a delicious lunch or supper.

Ingredients

12oz Fusilli, cooked and set aside

3½ Tbsp Butter

1.7oz White Button Mushroom, sliced

5.3oz Gorgonzola Cheese, crumbled

10 Tbsp Sour Cream

6 Tsp Pecorino Cheese, grated

1.7oz Walnuts, chopped

Salt

Ground Black Pepper

Cooking Instructions

1. Melt butter and cook mushroom gently for 3-5min, until lightly browned.

2. Crumble gorgonzola into a bowl and add sour cream.

3. Season.

4. Mix thoroughly until combined.

5. Stir cheese mixture into mushroom mixture.

6. Cook gently until melted.

7. Stir in pecorino and walnuts.

8. Toss pasta in the sauce.

 

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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.

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.

Ingredients

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

Salt

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

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.

Pasta with Olive Oil, Tomato & Herb Sauce [Serves 4]


This aromatic sauce is served warm, rather than hot. It tastes so great you’ll want to provide plenty of good bread or boiled new potatoes to mop up any sauce remaining on the plate. It is essential to the flavor of this sauce that you use the best quality olive oil.

Ingredients

225g Tomatoes, peeled, seeded; diced

1 Tbsp Shallot, finely chopped

2 Garlic Cloves, finely sliced

½ Cup Olive Oil

2 Tbsp Cold Water

1 Tbsp Lemon Juice

Caster Sugar, superfine

1 Tbsp Chervil, chopped

1 Tbsp Chives, chopped

2 Tbsp Basil Leaves, torn

Salt

Ground Black Pepper

12oz Pasta Shells, cooked

Cooking Instructions

1. Infuse shallot and garlic in olive oil over gentle heat.

2. Warm through, but not fry/cook.

3. Whisk in cold water and lemon juice.

4. Remove from heat.

5. Stir in tomatoes.

6. Season with salt, black pepper, and sugar.

7. Whisk in chopped chervil and chives.

8. Leave to stand 10-15min.

9. Reheat gently to warm through.

10. Stir in basil.

11. Add cooked pasta and toss well.