Amazing Seaweed Butter for Steak

For me the best way to finish off a great steak is to slather it with a delicious compound butter as soon as it comes off the grill. A good piece of meat needs nothing more done to it and whilst I’m partial to a Bernaise sauce as an accompaniment, I don’t like to mess … Continue reading

Malaysian Beef Satay with Peanut Sauce

Satay would have to be one of the most popular and well known South-East Asian dishes. I think the main draw, apart from being delicious, is that it’s mild enough to appeal to almost anyone and the accompanying peanut sauce is both exotic and comfortingly familiar. There are two main versions of satay, Indonesian and Malaysian … Continue reading

Foolproof Blender Hollandaise

 Butter based sauces such as Bernaise and Hollandaise are great recipes to be able to perfect but they can be tricky to get right. For years I battled with split sauces where the butter and yolks separated and even worse, when due to excessive heat the eggs curdled and scrambled. A lot of effort and … Continue reading

Sauce Gribiche

I think there must be as many French sauces as there are French chefs and just as many variations on those sauces.  Gribiche is another of those classic French sauces that’s been around forever.  It’s a mayonnaise style cold egg sauce but instead of using raw egg yolk as in a mayonnaise, it’s emulsified using hard-boiled egg … Continue reading

Porcini Butter

I always keep a couple of logs of flavoured butter in the freezer to slice and put on steaks or other grilled meats.  Café de Paris is long standing favourite (I’ll post a recipe for it shortly) but this porcini butter is just as good and choosing between the two can be hard.  I’m finding … Continue reading