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


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.


1 Tbsp Butter

1 Shallot, chopped

Cayenne Pepper

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

4 Tbsp Madeira Wine

3 Egg Yolks


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.

Asparagus with Mousseline Sauce [Serves 4]

A truly luscious sauce, that is subtly flavored, rich and creamy.

Ingredients – Asparagus

2lb Asparagus, trimmed


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


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.