Tag: Hollandaise

Tart with vegetables and hollandaise sauce recipe – Italian Cuisine

This rich savory tart is perfect for an aperitif. A crunchy pastry with hazelnuts and poppy seeds is the basis for many colorful vegetables and a creamy hollandaise sauce

Ingredients FOR THE TART

300 g flour
150 g butter
50 g sugar
30 g hazelnuts
20 g Parmigiano Reggiano Dop
10 g poppy seeds
3 yolks
salt

Ingredients FOR THE FILLING

350 g clarified butter
160 g cauliflower
150 g fennel
130 g broccoli
5 yolks
4 carrots
4 artichokes
lemon
White wine
salt
shallot
thyme
vinegar
extra virgin olive oil

Duration: 1 h 15 min

Level: Middle

Dose: 4-6 people

FOR THE TART
Chop hazelnuts reducing them to powder; mix them with flour, grated parmesan, poppy seeds, sugar, a pinch of salt and butter to obtain a sandy mixture. Knead it with the yolks and 5 tablespoons of cold water, shape it into a ball, cover it with plastic wrap and leave it to rest in the refrigerator for 1 hour.
Roll out then the pasta on a surface dusted with flour up to a thickness of 3-4 mm. Place it in a hinged mold (ø 22 cm), trim the protruding parts and pinch it along the edge, decorating it; puncture the bottom with a fork, cover it with parchment paper and fill it with dried legumes or with balls for cooking in white.
bake at 180 ° C for about 30 minutes. Remove from the oven, remove the paper and legumes and let the tart cool.

FOR THE STUFFING
Peel vegetables; cut into fennel and artichoke wedges, touch the carrots, tufts of broccoli and cauliflower. Soak the artichokes in cold water with 1/2 lemon for 10 minutes. Stew the artichokes in a saucepan with a drop of white wine, ½ glass of water, a drizzle of oil and a pinch of salt. Boil the carrots for 5-6 minutes and drain them; in the same water add 1 tablespoon of lemon juice and cook the cauliflower for 3 minutes, the fennel for 3-4 minutes, the broccoli al dente 6-7 minutes.
Prepare the hollandaise sauce: melt the clarified butter. United in a small saucepan 35 g of water, 35 g of white wine, 35 g of vinegar, 1 sliced shallot, 1 sprig of thyme, boil for 2 minutes, then filter the reduction obtained. Beat the yolks with a whisk adding the reduction, a pinch of salt and continue to work them in a water bath; when the sauce starts to whip, remove the bowl from the heat and continue whipping by adding the melted clarified butter.
stuffed the tart alternating mixed vegetables with spoonfuls of hollandaise sauce; decorated to taste with fennel and edible flowers.

Accompany with a Classic Method sparkling wine from chardonnay grapes that goes well with savory pies with vegetables. Trento Brut by Rotari is fragrant and fresh as only mountain wines can be.

Cider-roasted turkey with apple and sage stuffing

As Christmas gets ever closer, if you haven’t got your food sorted, there’s no need to panic – it might be time to cheat! And cheating doesn’t mean poorer quality when you buy from Tesco’s Finest range. Don’t spend time fiddling around with bacon and sausages – buy your pigs already in blankets! Roasties can be hit and miss – make sure yours are always a hit with Finest Goose Fat Roast Potatoes or follow our easy recipe. Add Christmas cake, pud and mince pies to your shopping list and make sure you keep our roast turkey with olde English chestnut stuffing recipe handy and you’re all set for the big day. Happy Christmas! Nichola Palmer – Recipes Editor, goodtoknow

Impress your guests with inspirational restaurant-style dishes. No need to let on how simple they are to cook. This side of salmon is roasted with white wine, lemon juice and dill and served with buttery hollandaise sauce flavoured with horseradish. Very simple to make for entertaining.

Serves: 6
Prep time: 10 mins
Cooking time: 20 mins
Total time: 30 mins
Skill level: Bit of effort
Costs: Mid-price

45g (1 1/2oz) butter
1kg (2¼lb) side of salmon
Salt and freshly ground black pepper
1 tbsp fresh dill leaves
150ml (5fl oz) dry white wine
Finely grated zest and juice of 1 lemon

For the hollandaise:

3 medium egg yolks
1 tbsp lemon juice
1 tbsp white wine
150g (5oz) butter
1 tbsp hot horseradish

Buying a pot of Tesco Finest Hollandaise Sauce will save some time over the busy Christmas period

Set the oven to Gas Mark 6 or 200°C. Line a roasting tin with a sheet of foil. Rub some of the butter on the foil. Lay the salmon on the foil, skin-side down. Season, then sprinkle with the dill.
Pour over the white wine and sprinkle with the lemon zest and juice. Dot with the rest of the butter. Roast for 20 minutes until the fish is tender, flaking and just turning golden.
To make the hollandaise sauce: Whizz together egg yolks, lemon juice and wine with a pinch of salt in a food processor. Heat the butter until it is very hot. Give the egg mix another quick whizz. With the motor running slowly, drizzle in the very hot melted butter, then add the horseradish.
Serve the salmon warm or cold with the hollandaise.

By Woman’s Weekly

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Poached chicken breast and its sauce for Laura*

Most diet plans and recipes featured in newspaper colour supplements and in magazines will at some point instruct you to eat a poached chicken breast. I am not averse to diet recipes but a poached chicken breast has always struck me as a terrible thing. Tasteless, papery, depressing.

But I have to lose some weight. I don’t know how it happened, but I’ve got fatter. I don’t recall eating more, or differently, but some cosmic shift has occurred to make me acquire more weight. I don’t know how much because I don’t weigh myself, but I know that a few months ago all my clothes fit and now they don’t. Specifically certain pairs of jeans. Specifically round my middle. I would go on my own-brand Shitty Food Diet, but it has been failing me. I don’t know why.

Things were made worse recently by going on holiday to a Greek island where among the guests were two 40-year-old women who were in terrific shape. They were lean and mean like Japanese calligraphy; they exercised all the time – running down to the beach at 7am to swim to a neighbouring island and back – and ate practically nothing. AND there was this 18 year old boy who had abs you could grate cheese on. He looked like he’d been Photoshopped. All round it was not a terrific week for feeling hot and sexy and whippet-like. And my hands swelled up so much in the heat that I had to stop wearing my wedding ring.

By the way, don’t all rush to shriek that I am pregnant, because I am not – chance would be a fine thing. (Not quite as easy second time around, it seems.)

Anyway looking pregnant without actually being pregnant is the worst of both worlds. So I have been casting about for things to eat that won’t make me get any fatter and thought that things may have got to such a drastic stage that I will have to give poached chicken breast a whirl.

The thing that made me definitely decide to do this was recalling an interview with Cheryl Cole about two years ago, when we were still in thrall to her and were not yet weary of her chocolatey eyes and perfect teeth and cavernous dimples, where she talked about losing a lot of weight. She would eat for dinner, she said, poached chicken breast (A-HA!) with “some kind of creamy sauce” and steamed vegetables.

The creamy sauce here is key – a rich creamy sauce will liven anything up, even a sodding chicken breast and you can, if you are doing a low-carbohydrate regime, as I am, slobber it all over whatever you’re eating. It will just make everything okay.

Please do not be daunted by the sauce I have invented here. It is the same principle as Hollandaise but very easy as you are not required to do that awful buggery thing where you cook the egg-and-butter mixture only for it to fucking split and make you cry (this may only apply if you have PMT). What you sacrifice for ease and speed is a small amount in the way of consistency, which in the case of this sauce is a little thinner than an echt Hollandaise. But it is the key to being thin. So just do it.

Poached chicken with its sauce
For 2

2 chicken breasts
3 egg yolks
200g butter
a dash of vinegar
salt and pepper
juice of half a lemon
1 tsp of stock powder if you have it, don’t worry if not

1 In a pan large enough to accommodate both chicken breasts heat up about two inches deep of water with your stock powder and bring to the boil. Turn down the heat until it is simmering and then add the chicken. Cook this for 12 minutes, turning occasionally. Try not to let the water hit a rolling boil, or dip below a brisk simmer.

2 If I were you, I would wait until the chicken was cooked then take it out of the pan to rest before you attempt the sauce because although the sauce is not hard, it is best to have no distractions while you are doing it.

(I made sure Kitty and husband were both watching television while doing this and not liable to pester me for biscuits, stickers, hugs or story-reading. Kitty can be pretty demanding, too.)

The chicken needs to rest for a bit anyway. Don’t be put off by how utterly disgusting the chicken looks when cooked – all pale and dead-looking – this will be disguised later; see picture above.

3 For the sauce first melt the butter in a saucepan. If you have one of those marvellous pans with a little pouring lip, use that, if not don’t worry. After it has melted keep it over the lowest flame possible to keep warm. Then separate the three yolks into a small bowl.

4 I have an electric whisk for this step. I’m sure you could do it by hand but it might be tough on the old wrists. So, while continuously beating the yolks, add the melted butter in a thin stream. People make a lot of fuss about how hard this is, it really isn’t, just be careful.

5 Once add the butter has been added, season with salt, pepper, lemon juice and vinegar. Add all these cautiously and taste all the time. Egg yolks are precious; leftover egg whites are a bore – you do not want to have to do the whole thing all over again. I like a very vinegary Hollandaise – or should I say “Hollandaise” – but you might not.

6 You can just eat this now, or if you need to wait a bit while cooking some veg – (I made a broccoli accompaniment *cries* by boiling some broccoli for 5 minutes then tossing in toasted sesame oil, soy sauce and sesame seeds) – then get any old pan, fill it 2 inches with water and then heat to skin temperature and keep it there, then place your “Hollandaise” in the water to keep it a sort of baby-bath temperature, which will stop it from going grainy. Stir every now and again anyway.

7 To serve! (And this is key, for morale) slice the chicken into what is know in the restuarant menu trade as “medallions” and lay out on the plate, slather generously with sauce, and also any accompanying boring vegetables.

Giles, to my total astonishment, declared this “the most delicious thing” I’ve ever cooked. I was stunned. He hasn’t said that for ages. So there you go. Although just between you and me, I think he might have just been trying to be nice because I’m so fat and spotty at the moment.

Happy dieting! 🙁

N.B. I have not been posting because my publisher wants an absolutely terrifying amount of original copy and so I have been sitting in my room in front of my computer not posting anything because any new ideas I have must go into the book… but I haven’t been writing any new copy either. What is wrong with me?

*This post is dedicated to a really terrific girl I know on Twitter, @lauraewelsh, who once said the funniest thing to me ever, which is that the greatest skill a parent can have is to eat an entire packet of crisps with their head in a cupboard. She is on a diet, too.