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Posts Tagged ‘sauce’

I adapted this recipe from a Marcus Wareing recipe. I love his book, I genuinely want to cook everything in it… Anyway, he uses cod and I used halibut… He uses a lot of blue cheese, but I wanted to retain the flavour of the beautiful milky fish sauce, so I added small chunks of Roquefort cheese so when you ate it, you got the occasional hit, rather than a dominating flavour. The ramekins that we bought for the chocolate mousses we made a while back were the perfect size, which was nice.

Ingredients

  • 400 ml of semi skimmed milk
  • 200 ml chicken stock
  • 1/4 bunch of thyme
  • 3 cloves of garlic, peeled
  • 1 bay leaf
  • 450g cod or halibut
  • 1 leeks chopped
  • 100g unsalted butter
  • 50g plain flour
  • salt and freshly ground pepper
  • 50g of blue roquefort cheese
  • handful of chopped flat leaf parsley
  • 1 egg yolk, from a free range egg
  • puff pastry

Method

In a deep saucepan, add the , milk, 100ml of the stock, thyme and garlic and warm through on a low heat, do not boil.

Season the white fish with salt and freshly ground black pepper, then add this to the sauce, and poach for about 7 or 8 minutes.

You’ll see it turning from translucent to white. Remove the fish and put to one side. Then put the sauce in a jug and put to one side as well.

Melt half  the butter in a frying and cook the chopped leeks for 5 mins, then add the other half of chicken stock to the leeks and cook for a further 5 minutes and then set aside.

Now in a another (or the same frying pan if it’s been washed) melt the other half of the butter over a medium heat. Whisk in the flour and cook for a couple of minutes. Now get your jug of white sauce (garlic and bay leaves removed) and add a dash of the liquid to the flour and butter, whisk vigorously, then, when that has blended in, add the rest of the liquid slowly to create a nice creamy texture. Check the sauce for seasoning.

Take your ramekin and evenly disperse the white fish, the leeks and the crumbled Roquefort.

Place a disc of fresh puff pastry over the ramekin, brush with egg yolk and bake in the oven at 180C for 20- 25 minutes. I think this would go well with steamed broccoli and buttery new potatoes.

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My answer to Levi Roots (reggae reggae sauce.) This is loosely based on a recipe by Marcus Wareing. It’s sweet, spicy and very tasty.

Ingredients

  • 500g tomato frito
  • 1 large onion finely chopped
  • 1 large clove of garlic crushed with salt
  • 200ml white wine vinegar
  • 150g brown sugar
  • 1.5 tbsp soy sauce
  • 1 bay leaf
  • tabasco sauce, 10 drops (or to taste)
  • 1/2 tsp smoked paprika
  • 1/2 teaspoon salt
  • 2 bay leaves
  • 1 tsp of mustard (I used Honeycup’s “Uniquely Sharp” Mustard… Thanks Jess and Tim!)
  • 250ml water

Method

Put all of the ingredients in a pan and bring to a simmer for about 30-40 minutes until the liquid has reduced to about half. Remove the bay leaves and blend. Then push the sauce through a fine sieve and leave to go cold. Put it in a sterilized jar and refrigerate.

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