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Main Courses

Asparagus & Tomato Tart
Tarte Tatin with Red Onions and Thyme
Chicken and Broccoli gratin
Pan fried salmon with butter and herbs
Tiger Prawns glazed with butter, lime and chilli
Date and Aubergine Parfait
Butter Baked Chicken, French Beans, Green Apple Puree
My Perfect Beurre Blanc Sauce
Desserts
Ingredients

½ pint vegetable stock (see below)
¼ pint cream
¼ lb butter (diced small and chilled)
Lemon juice
Sea salt/ seasoning

For the vegetable stock
1 pint water
1 oz each of roughly chopped carrot, leek, onion and celery
1 oz each of caraway, cardamon , fennel seed, celery seed, pepper seed, dill seed, peppercorn and sea salt
1 clove of crushed garlic
Any of the fresh herb stalks - but not necessary
Background
This sauce is the perfect complement to fish and white meats. You can also liven it up if you wish by adding a few chopped fresh herbs such as tarragon, basil and, in particular, dill.
Method
1. Bring all ingredients to the boil from cold, skim and simmer for 40mins.
2. Allow to cool for 2/3 hours before passing through a sieve.
3. You should be left with a golden clear liquid.
To create the perfect Beurre Blanc
1. Measure out ½ pint of the vegetable stock, place in a heavy bottomed pan and reduce quickly to around a quarter of its original volume - leaving you about an 1/8 th of a pint of concentrated liquid.
2. Add the cream, bring to the boil and carefully add your butter
3. Whisk until the small cubes of butter are all emulsified into your golden yellow sauce
4. Add a few drops of lemon juice and seasoning if required
5. The finished sauce should resemble a thick buttery egg custard
 
© 2004 Paul Kitching.