Creamy mustard and sage sauce

Whipped out the German cookbook tonight for a bit of a change in scenery. Ange is mad on mustard at the moment so this one caught my eye with a marvelous creamy mustard and sage sauce. It would work well with steak too and you could also substitute chips for mash or roast potatoes.

Chicken breast was cut into strips then fried in olive oil and butter until golden. I think i overcooked mine slightly waiting for the colour to grab me.

Prep for this is quite simple. If you've got a few of the ingredients in the fridge even better.
Prep for this is quite simple. If you’ve got a few of the ingredients in the fridge even better.

Meanwhile for the sauce heat up 200ml cream with 2 tbs of chicken stock, don’t boil. Add in 3 tbs of wholegrain mustard, 1 tbs Dijon mustard, 1 tbs freshly chopped sage and juice of 1/2 lime, stirring to combine. Just keep that warm while you continue the chicken. There’s plenty of sauce for leftovers too!

For the kale, my simple way that Rick Stein does it is prepare it by taking it off the stalk, rip into pieces and then place into a large saucepan with a little water in the bottom, add some salt and then continue to stir until it wilts, maybe a couple of minutes.

Serve on warmed plates and enjoy the sauce.

Sauce junkie heaven.
Sauce junkie heaven.

As i said on Instagram, i was just dunking whole chips into the sauce afterwards, so addictive.

It’s worth making this meal just for the sauce if this widens your hungry eyes.

Tartare sauce

I do many incarnations of fish and chips but there’s only one tartare sauce that i serve with them and that’s Neil Perry’s recipe. I don’t bother mucking around looking for other versions and forget about buying the jarred stuff. Give yourself 10 minutes and you’ve got a fantastic tartare that you won’t be able to stop eating well before you serve it up with dinner!

Neil also says it’s wonderful with BBQ’d or roasted poultry so don’t just limit it to seafood 🙂

His recipe….

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1tbs finely chopped cornichons.

2 tsp well rinsed and finely chopped salted baby capers.

2 finely chopped anchovies.

2 tbs finely chopped parsley.

1 cup classic mayonnaise.

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I used mitsuba and gherkins in the photo here because that's what i had available! ;)
I used mitsuba and gherkins in the photo here because that’s what i had available! 😉

Mix all ingredients together and check seasoning. Done deal!

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From Neil’s book, ‘The food i love’.

 

Oysters with a Ginger and Sesame dressing.

As part of our Sunday seafood banquet we served these fabulously fresh oysters from Sydney’s seafood markets with a tasty Japanese dressing.

I’d been craving oysters for weeks and had been patiently waiting for an opportunity to head down to the seafood markets. I just love walking around there looking at all the fresh seafood they have. I still have those moments where i am like, ‘look at that!’.

Being a Japanese themed menu i wanted a dressing to match for these oysters and this one was absolutely amazing. Even Angela commented on how much she loved it, (she prefers her oysters naked).

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24 fresh oysters, chilled.

1-1/2 tbs rice vinegar.

1-1/2 tbs cooking sake.

1tbs Japanese soy sauce.

1cm piece fresh ginger, finely grated.

1 tsp caster sugar.

1/2 tsp sesame oil

Toasted sesame seeds to sprinkle on serving.

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Combine ingredients in a small bowl, cover and refrigerate for 30mins.

Spoon mix over oysters and sprinkle with toasted sesame seeds.

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Nice refreshing afternoon snack.
Nice refreshing afternoon snack.

Half a dozen just wasn’t enough 🙁

Creamy Mushroom Sauce with a steak :)

I wanted a perfect mushroom sauce that will be my ‘be all end all’ mushroom sauce recipe and this is it.

There’s just something about serving a steak with a mushroom sauce, some fries and steamed vegetables, a classic pub style meal.

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Serves 2.

20g butter.

2 eshallots, finely chopped.

120mls cream.

1 garlic clove, finely chopped.

150g Swiss brown mushrooms, sliced.

1/4 cup of white wine.

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IMG_9598Melt the butter in a fry pan over medium heat and add your eschallots. Cook, stirring for around 5 minutes. Add the garlic, mushrooms and wine and cook for another 5-6mins. Stir in your cream and cook for 10minutes and reduce to a nice thick consistency, season with some black pepper.

Adjust heat to reduce and continue stirring.
Adjust heat to reduce and continue stirring.

It was absolutely amazing and i should of doubled the recipe really being the sauce junkie i am, oh well, next time i’ll know better. I hate to carefully manage how much sauce i am having with each mouthful!

Serve over steak on warmed plates with some steamed vegetables, in this case asparagus and broccolini, and fries.

Yummo i say.
Yummo i say.