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.

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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.

Poached Atlantic Salmon with Hollandaise Sauce [Serves 2]


This rich, warm sauce goes particularly well with a light supper of poached fish. The barely-cooked egg yolks used in this recipe mean that it is not suitable for young children, pregnant women, the elderly or anyone with a weakened immune system.

Ingredients – Poached Salmon

1 Cup White Wine

2 Cup Fish Stock

1 Tbsp Lemon Juice

1 Large Slice of Onion

2 Atlantic Salmon Fillets, 2.5cm thick

Cooking Instructions – Poached Salmon

1. Boil white wine, fish stock, lemon juice, and onion slice together.

2. Reduce heat to simmer.

3. Place salmon fillets in single layer in the poaching liquid.

4. Poach for 7min.

5. Drain on paper towels.

Ingredients – Hollandaise Sauce

½ Stick Butter, melted

1 Egg Yolk

1 Tbsp Lemon Juice

Salt

Ground White Pepper

Cooking Instructions – Hollandaise Sauce

1. Whisk egg yolk, lemon juice, salt, and white pepper until smooth.

2. Pour melted butter in steady stream into egg mixture, beating vigorously.

3. Add more lemon juice if necessary.