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Cover: Quick cuisine

February, 2012

14Feb 12

Versatile Sauce for both meats and fish

Versatile SauceAre you one of those people who is a god or goddess in the kitchen when it comes to preparing the main dish, but you scratch your head when the time comes to prepare the sauce to go with it? Although a standard herb butter sauce is delicious, I prefer my versatile sauce recipe that I have used successfully with both chicken and salmon, and I’m sure it would go well with red meat as well, as it is just plain delicious!

The main ingredients are Tarragon and dry white wine; add to that a few minutes of slow simmering to bring out the flavours. This one is sure to be a hit, and it is so easy to make it’s almost ridiculous!

 

What we need:
• 1 pint of organic chicken stock
• 1 carton of double cream (around 1/2 a litre)
• 1 decilitre of fresh Tarragon (and plenty of it, but added to taste)
• 1 decilitre of parmesan cheese
• 1/2 a lemon
• a cup of dry white wine such as Chardonnay

How to make it:
1. Put the chicken stock in a saucepan with a glass of dry white wine and boil uncovered until there is only 1/3 of the liquid left.
2. Add the double cream and simmer on a low heat until the consistency is sauce-like.
3. Chop the fresh Tarragon and add depending on taste. But remember, the Tarragon and white wine should be the dominant flavours.
4. Squeeze a little bit of lemon juice and a small piece of grated parmesan.
5. Let it simmer for a few minutes to get all the flavours swirling around.
6. Now that the sauce is ready, I would suggest you serve it with salmon steak or chicken breast, and it goes fantastically well with Hasselback potatoes. On the side, a salad of wild rocket, tomatoes and avocado with just a touch of Modena balsamic vinegar, adds that extra oomph.
Time needed: approximately 20 minutes

Serves: 2-3

Level: easy

Note: If you want to make your stock from scratch, here is how you go about it.
Put a pack of bony organic chicken joints in three pints of water with a chopped carrot, onion, leek, a pinch of salt, and pepper. Bring to the boil and cook for 2-3 hours with the lid slightly to one side until there is about a pint of liquid left. Sieve the solids, and you have a basis for many homemade cubes of stock.

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14Feb 12

Pasta with egg yolks and walnuts

Pasta with egg yolk and walnutsAs the temperatures plummet to negative numbers, and we are all tucked up at home, shivering and dreaming of warm beaches and barbeques, it is often a good idea to eat food that provides us with plenty of energy, such as pasta with egg yolks and walnuts.

Since we might not have the time to cook hearty stews for hours on end, pasta is one particularly high-energy and easy-to-prepare food which is perfect for wintertime. This will keep us warm when -or if- we dare to venture out, since you can actually eat yourself warm.

In this recipe, we have added egg yolk and walnuts for an even more energy-packed dish, and as though that wasn’t enough, topped it off with cream and bacon. This dish is probably not for the calorie-counting people out there, but bear in mind that in these freezing temperatures, your body needs more of them than usual. Calories can be counted when spring arrives in a month or so! In the meantime, while winter is still here, you can use the leftover walnuts to make an apple and walnut crumble for dessert.

So, put your favourite film in the DVD, take 15 minutes to make this easy dish, and cozy up on the sofa knowing that this is a yummy way to give your body that extra boost that it needs and deserves!

What we need:
• 300 grams of spaghetti or Tagliatelle pasta
• 300 grams of bacon
• 1 clove of chopped garlic
• 1 tablespoon of olive oil
• 1 deciliter of grated parmesan cheese
• 1 deciliter of cream or full-fat milk
• 2 pinches of ground pepper
• 4 egg yolks
• Parsley
• Top it off with chopped walnuts

How to make it:
1. Boil the pasta in lightly-salted water according to instructions on the packet and drain.
2. Mix the egg yolks, parmesan cheese, olive oil and garlic in a bowl.
3. Fry the chopped-up bacon in a frying pan and take off excess fat with a tissue.
4. Pour the bacon and the mix of egg yolk, cheese, olive oil and chopped garlic into the pasta and stir it together carefully.
5. Sprinkle the chopped up parsley and ground pepper over the pasta and serve immediately.
6. Add more parmesan cheese according to taste, and add chopped walnuts as desired.
7. Crawl under a warm blanket with a bowl of this amazing pasta, and enjoy with a good film – just until the weather improves.

Time needed: 15 minutes
Serves: 4
Level: easy

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