Lemon Sauce

I think I’ve said this the last few times I’ve made a sauce recipe from this book, but again I was thinking this would be a really boring post and wouldn’t really be much to say about a sauce..

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I don’t like chicken and lemon, but the only time I’ve had that was from a Chinese takeaway and really didn’t like the sauce. I was tempted to try this with chicken but instead opted for fish and tonight we were having salmon.

The sauce was easy enough to prepare, I halved the recipe so only used 1 tbsp of butter and flour to make the white sauce. The milk/stock mix did smell good after the 5 minutes simmering with the lemon.

I think all in this only took about 10 minutes to prepare. I tasted the sauce before adding seasoning and I didn’t think it was too sharp, I actually thought it could be even sharper!

My extra secret ingredient is this amazing salt..

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I picked this up at the Foodies Festival earlier this month along with a few other flavours and is amazing! I do have a slight salt obsession and have a variety of flavours in the kitchen, but this was a new one for me! The sauce was nice pre-salting but after adding this it really was brilliant!!

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I know it doesn’t look like much in my photo but it really is a good sauce, it was perfect with the salmon. We were having steamed salmon, potatoes and samphire and the sauce was fab with them all!

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I have some left over and can’t face pouring away so having a rethink about this weeks dinners so I can factor in using the last of this sauce! Am thinking it would be good with some fishcakes..

Would I make this again? Yes, delicious and quick to make

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Macaroni with Tomato Sauce

This is two recipes, well if you can call the macaroni a recipe! I made the tomato sauce using a recipe from the sauces chapter..

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I made the sauce earlier in the day. Once I had added all the ingredients it was looking very pale…

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So I opted to add the tomato paste as suggested, and by the time it had simmered for 30 minutes it was much darker looking..

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I didn’t want to seive it as I didn’t want to waste the veg, so I fished out the clove and bay leaf and I blitzed the rest until smooth..

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I had to taste it at this point and it tasted brilliant!

I then started with the macaroni recipe, well I made some a macaroni and mixed it with the sauce! I made the full amount, but I had also made the full amount of tomato sauce and that was too much. So I have put the left over sauce in the freezer. As suggested we had with Parmesan on top and more on the table.

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This was great, a really delicious mid week dinner. The sauce is really really good and would be brill with any other pasta. I think when I mentioned to my family that we were having macaroni for tea they were disappointed that it wasn’t good old macaroni cheese!

Would I make this again? Yes I’ll be making the sauce again to have with pasta

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Caper Sauce

I love capers and can eat them by the teaspoon right out of the jar!!

So the recipe says this should be served with boiled mutton, I didn’t fancy that at all and decided it would go nicely with some steamed salmon!

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I halved this recipe and made a white sauce using all milk (I obviously didn’t have any liquid from the boiled mutton!!). Then I didn’t think half a tbsp of capers seemed enough so I have to admit to adding a bit more! I opted to use the vinegar from the jar rather than lemon juice.

I didn’t let the sauce boil to long as I didn’t want it too thick. As I mentioned we were having this with steamed salmon and veg.

I thought this was great with the salmon, and I actually ended up dipping my broccoli into the rest of the sauce! It was lovely and sharp from the capers, and I did give it a good grind of pepper! Don’t think my fellow diners loved this as much as me, which suited me fine, I was quite happy to finish it myself!

Would I make this again? Yes I would, think I’d add even more capers and may be tempted to try with boiled mutton!

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Tartare Sauce

I do love tartare sauce and in the past have made a few slap dash attempts at it using whatever’s in the fridge! I’ve never actually made it following a recipe…

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I used mayonnaise for this and I used chives instead of tarragon. I have chives growing in the garden and they reappear every year with very little attention. Would be good to try with tarragon next time.

I thought quarter of a pint seemed like loads, so I halved it and even that was a decent amount. Not much to say about making this, is really easy and left it to sit while I made dinner.

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We were just having steamed trout with veg, and this sauce was a perfect accompaniment. I just loved it, the sharpness from the gherkins and capers is fantastic. I think this is just as good as any tartare sauce I’ve had out recently.

We still have a fair bit left and we were talking in work about fish finger sandwiches, something I’ve never tried before and I think this would be great in that!!

Would I make this again? Yes!

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Syrup Sauce

So last night I made the syrup ginger pudding and had intended to make this as well but I forgot to get a lemon! The pudding was delish just as it was but was looking forward to trying with this sauce..

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As you can see there really isn’t much to this recipe. I opted for 4 tbsps of golden syrup! I thought it would be a really sticky sauce but it’s actually quite runny. I think that’s a good thing as it soaks right into the pudding which is just brill!

I tried to take an action shot while I was pouring this on but it was too runny and I am pants at taking a still photo never mind a motion shot!!

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It doesn’t look like much in the photo but I did pour on a good bit but it was all absorbed by the sponge. I was actually surprised at the volume of sauce I had. I reckon if you wanted a thicker sauce you could reduce either the water or lemon juice.

This was just great with the ginger pudding. As I said yesterday the pudding isn’t overly sweet, so this sauce is perfect with it. It is sweet but also get a lovely lemony sharpness.

Would I make this again? Yes, and still got some pudding and sauce left for tomorrow!!

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Tomato Sauce

There are two recipes for tomato sauce, one made from fresh tomatoes and one made from canned. I had used up all the fresh tomatoes last night so had to make the sauce with a can

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I’ve made tomato sauce loads and usually involves onion, garlic, whatever herb I have growing, sometimes wine or stock and then tomatoes. I’ve never made using flour like this before with the flour.

I just used dried herbs as my rosemary didn’t survive the winter in my garden!

The resulting sauce is really thick and takes a bit of effort to sieve, but then I couldn’t face throwing away the onion and bacon mixture, so I fished out the bay leaf and clove and I served it with the sauce!

So the reason I chose to make this sauce tonight is because I was having gnocchi and thought this would go well. I was actually making sweet potato gnocchi using a recipe from another blog Four Candles Kitchen. I had seen the gnocchi recipe a couple of weeks ago and been wanting to give it a go. My version isn’t gluten free as I used regular plain flour.

First up the sauce is good. It’s really thick but in a nice way! I actually think it’s a good sauce for topping pizzas! I’m glad I didn’t throw away the onion and bacon mix because that tastes great.

Then the gnocchi is brilliant! Lovely and soft and delicious. Overall this was a great dinner which we all enjoyed.

Would I make this again? Yes, great sauce (and will definitely be doing the gnocchi again too!)

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Poached Sea Bass with Mustard Sauce

I suppose you could say this is three recipes, I made up the title based on the three separate recipes.

First off its poaching the fish..

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So I decided to make the court bouillon for poaching my fish..

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Had to check how much a quart of liquid is; turns out you get UK quarts and US quarts and they differ slightly! A UK quart is 1.13 litres but a US quart is 0.95 litres. So I went for around 950ml and I did mix water and wine.

So it doesn’t actually suggest doing this with sea bass but I don’t see why I can’t! I had just bought fillets so when I weighed them it came to just under half a pound. I didn’t think only 5 minutes would be long enough but I checked another recipe and it did say to poach fillets of sea bass for only 3-4 minutes.

Once it was poached I left it in a warm oven and started the sauce..

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I’m not going to post the white sauce recipe as I’ve made that loads, but I was using the court bouillon to make up my sauce so halved that with the milk. I halved the entire sauce quantity so only ended up making with quarter of a pint of liquid.

We just had the fish and sauce with some homemade oven baked chips, a posh fish and chips! I also couldn’t face throwing away the veg that I’d used in the bouillon so I fished out the bay leaf and peppercorns and served the veg on the side.

I very carefully removed the fish after only 4 minutes, and it was starting to flake away, so could give it even slightly less time. The smells from the bouillon were really lovely. Sometime when you cook fish the smell can linger in the kitchen for a day or so, but this smell was not at all too fishy!

Altogether then how did it taste? The fish so simple and delicate but packed with flavour. We loved the fish on its own. The sauce was nice, I think it was much too thick and had a kind of glutinous texture that wasn’t unpleasant but was perhaps a bit too heavy for this fish. The vegetables that I had saved from the bouillon were great! Don’t waste them!!

Overall the star of the show is the fish, I have never poached fish like this and would definitely recommend. You could just poach in salted water like the recipe suggests but I would make the extra effort to poach in the bouillon.

Would I make this again? Yes, although will try to make the sauce thinner

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