Get saucy in the kitchen - recipes

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Copy of ST AD Eggs Hollandaise sauce INDEPENDENT NEWSPAPERS EGGS FLORENTINE WITH HOLLANDAISE SAUCE. Picture: Bongiwe Mchunu

SABAYON WITH STRAWBERRIES

Makes about 200ml

3 egg yolks

30ml castor sugar

50ml Marsala or sweet sherry

grated rind of 1 lemon

Beat the yolks and sugar together in a heat-proof bowl until thick and pale. Gradually whisk in the chosen wine. Add the lemon rind.

Stand the bowl over a saucepan of simmering water, whisking until thick and creamy. When the whisk is lifted out of the mixture, it should leave a trail that lasts for 2 to 3 seconds.

Arrange strawberries or berries of your choice in serving glasses. Pour Sabayon over and serve immediately.

 

CUSTARD WITH BAKED APPLES

Serves 4

4 apples

60ml sugar

200ml water

cinnamon sticks

Custard

600ml milk

vanilla bean, split open

6 egg yolks

60ml castor sugar

15ml corn flour

Preheat oven to 180ºC.

Wash and core the apples. Place the apples in an oven-proof dish with the sugar and water. Put a cinnamon stick in the middle of each apple. Cover with tinfoil and bake for 40 to 50 minutes, until the apples are soft.

CUSTARD: Heat milk and vanilla bean in a pot over a medium heat. Do not boil.

In a separate bowl, beat the egg yolks, sugar and corn flour. Pour half the heated milk (after removing vanilla) into the egg mixture, whisking all the time.

Return the egg and milk into the saucepan and cook until the custard boils and thickens.

Remove the apples from the oven. Place the apples with the juice from the pan into a serving dish. Pour over the custard and serve.

 

STEAK WITH BÉARNAISE SAUCE

Serves 2

Béarnaise sauce

50ml white wine vinegar

50ml white wine

3 small shallots, finely chopped

4-5 stalks of tarragon, stalks and leaves separated

2 egg yolks

120g butter, melted and kept warm

2 thick sirloin steaks

olive oil

salt and pepper

BÉARNAISE SAUCE: Put the vinegar, wine, shallots and tarragon stalks in a saucepan and bring to the boil, then continue to cook until reduced by half. Cool and pour into a stainless steel bowl.

Put the bowl over a pan of just simmering water, add the yolks and, with an electric beater, whisk until the yolks are thick and pale. Take the bowl off the heat and put it on a work surface.

Start to add the melted butter, little by little, whisking all the time until all the butter is used.

Stir in chopped tarragon leaves and keep warm (you can put the bowl back over the pan off the heat).

Brush the steaks with oil and season.

Put a heavy-based frying pan or griddle on the heat and allow it to get very hot.

Cook the steaks for 2 to 3 minutes a side for rare. Cook longer for medium and well done. Take the steak out and rest under foil for 5 minutes. Slice the steak against the grain and serve with the Béarnaise sauce.

 

QUICK BLENDER MAYONNAISE

Makes about 250ml

200ml oil

1 egg

30ml lemon juice

30ml white wine vinegar

5ml Dijon mustard

salt and pepper

Put all the ingredients into a stick blender jug. Put the blender into the jug and switch it on, moving the blender from the bottom up to the top. The mayonnaise should thicken immediately.

Adjust the seasoning to taste.

 

EGGS FLORENTINE WITH HOLLANDAISE SAUCE

Serves 4

2 ready-made English muffins, split and toasted

250g baby spinach, wilted

4 eggs, poached to your liking

HOLLANDAISE

4 extra large egg yolks

200g butter

50ml lemon juice

salt and pepper

Butter the muffin halves if desired.

Wilt spinach and add on to a muffin half. Poach an egg and place on top of the spinach.

Hollandaise: Drop the egg yolks into a processor. Melt the butter in a small pot and as the butter comes to the boil, remove it and slowly pour it into the blender with the machine running. Add lemon juice and seasoning. Pour over the poached egg. Serve immediately.

To keep Hollandaise warm before serving, place it in a bowl over hot water and whisk occasionally until required. - The Star

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