Hollandaise sauce is a classic emulsion* sauce, made with egg yolks and butter, seasoned with lemon juice, salt and a little white pepper to become a thick, yellow, creamy sauce. It is the traditional partner to asparagus, artichokes, and eggs Benedict. It is perfectly matched with poached fish and vegetables. I love it drizzled over [...]
In France, on our Betty B barge, I frequently cooked a simple coq au vin as it was easy to manage in my small barge galley kitchen, the ingredients readily available and it can be made ahead the day before and reheated. I always tried to cook it in one pot! In France they have [...]
This is a classic, regional, warming, hearty braise originating in Normandy, France, the region famous for its dairy produce, the creams, butters and cheeses, such as Camembert, and apples and Calvados. Chicken and apple is a delicious, yet uncommon match. The chicken is braised with the onions, leeks and mushrooms, the apples give a light [...]
Serves 6 as lunch-time serves It is winter here at the moment and we are in Week 4 of Melbourne’s Covid-19 lockdown, so comfort soups are a great idea. Over the recent cold and wet weekend, I made this soup and was extremely pleased with the result. It was very satisfying, flavoursome, tasty, nourishing and [...]
Serves 4 – 6 This is a marvellous dish for a party, although it is sometimes hard to serve and cut through the aubergine slices and the melted mozzarella is always very drippy. So, for a more attractive presentation, I often make individual pots and serve them with some wok-tossed green vegetables on the side. [...]
This is a flavoursome classic Burgundian dish, with red wine playing a major role in the flavour, along with lardons, button mushrooms and tiny onions. The flavour of this dish, like many others, improves when the dish is refrigerated and served the next day. It is traditionally cooked on the stove-top, however, you can also [...]
Yesterday, I made my usual chicken stock using 5 chicken carcasses, 1 kg of chicken necks, 2 onions, 2 carrot, 1 leek, 2 celery, 2 bay leaves, 10 black peppercorns, 1 tbsp dried thyme, 10 parsley stalks, covered with plenty of water and slowly brought to the simmer and continued with a lazy bubble, what [...]
Spatchcocking a chicken simply means to remove the backbone or to butterfly the chicken. It is an easy and quick way to roast your chickens and the result is crispy, golden skin and very juicy and tender breast and flesh. You will always roast your chicken like this from now on... Serves 2 – 3 [...]
Serves 2 I actually made this up as I went along and it was as delicious as it looks. I had some left-over roasted chicken, about 450g, from the spatchcock chicken I made for my Cook at Home with Tonya YouTube video series. It will be launched as soon as I can get it uploaded [...]
I love this broccoli pesto as a condiment with vegetables, meats, chicken and fish too; plus it is delicious as a dip with crudités. Makes 500g Ingredients 200g broccoli cut into florets 100g pinenuts ½ cup basil or parsley 2 cloves garlic, roughly chopped 100g grated Parmigiano Regianno 20ml freshly squeezed lemon juice [...]
