Posts Tagged ‘Sauce’
Chorizo with Grand Veneur Sauce
Chorizo with Grand Veneur Sauce In episode 1 of “Around the World with Manu” I spent an afternoon in South West England with Lee Morton of Dorset Charcuterie. I helped Lee make his signature chorizo links, before using them to cook
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Dijon Mustard Sauce
Creamy Dijon mustard sauce is the perfect accompaniment for pork. Be generous with the mustard, you want to be able to taste it, and make sure to look for great quality pork from a reputable butcher! WATCH THE VIDEO MAKE
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Sauce Grenobloise & Crispy Skinned Salmon
Grenobloise — a classic French sauce made with lemon, parsley, capers and butter — is the perfect accompaniment for salmon, or pretty much any other fish you prefer! Remember that you’ll need to remove the scales from the skin before
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Sauce au Poivre
Steak with black pepper sauce is a perennial bistro favourite, but that doesn’t mean you can’t recreate it at home. Be generous with the pepper, if you’re going to make a luscious peppercorn-spiked cream sauce it needs to taste like
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Sauce Bordelaise
The French love their red wine but the Aussies do too. Sauce Bordelaise, a classic red wine sauce, marries the sweetness of caramelised shallots with a touch of acidity from a full bodied red like Shiraz. Served over a medium-rare
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Sauce Beurre Blanc
A few months ago I posted a sneak peek over on Facebook of a new project I was working on… today I’m excited to start sharing it with you! I’ve recently shot a series of some of my favourite classic
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Spanish Meatballs
I love cooking these quick and easy meatballs midweek with my son, as it gets him involved in preparing dinner. The sauce has a bit of kick, but you can make it simple tomato and they will taste just as
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Pan Roasted Kingfish with Lemon, Caper and Crouton Butter Sauce
Kingfish a la grenobloise A classic French combination given an Aussie twist by using kingfish. It makes a really quick but classy main course for lunch or dinner. The delicious hiramasa (farmed kingfish from South Australia) we now have is
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