Recipes in Stocks & Sauces

Gremolata

This is a traditional¬†accompaniment to osso buco but can also be used on other meats – it adds a fresh, acidic bite to fish and grilled meats. I used it last night on a beef stew – it really lifted the dish and made a deep, rich beef stew seem altogether more summery. Traditionally gremolata is made with with just the zest of lemon but I’m a sucker for lime so I just had to add little hit of that in there as well. I used a touch more garlic in my version as well – it just gives it...

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Picada

I could eat this stuff on its own. It’s that tasty. Its real purpose however is to thicken and flavour other dishes. It’s a Catalan recipe that you’ll find used in many Catalan dishes – it really finishes off a dish with it’s distinctive flavour and texture. What you’ll need 1 tablespoon of almonds 1 tablespoon of hazelnuts 1 teaspoon of chopped garlic 1 slice of bread – even better, 4 or 5 slices of baguette A handful of chopped parsley Plenty of olive oil. Blanch the almonds in boiling water for 5 minutes. Remove, allow to cool and the...

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Eggs Benedict With Smoked Salmon

This isn’t something you’re going to throw together on a week-day morning but is the perfect Sunday morning breakfast when you have a bit more time. For the Hollandaise you’ll need the following: 2 egg yolks 1 teaspoon white wine vinegar 1 tablespoon water 1 lemon Cayenne¬†pepper Salt & pepper 125g butter. Add the vinegar and the water to a saucepan and heat until the liquid begins to bubble – allow to reduce slightly. This will take any harshness out of the vinegar. You should reduce until you have about half a tablespoon of the reduction left. Now you need...

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Pesto

Pesto should be made to your liking – there’s no one, classic recipe for pesto, once you’ve made it a few times, you’ll know how to make it to your taste. That said, you will need the following : Fresh basil – a decent sized bunch A couple of cloves of garlic Pine nuts – I used 100g A decent block of Parmesan 100g of Pecorino A decent olive oil and the best quality extra-virgin olive oil you can get A lemon. First thing to do is to blanch the basil. Do this in boiling water for around 10 seconds...

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