Easter

Easter Recipes

Best ever green beans!

Melt a knob of butter in a fry pan until foamy, toss in your steamed green beans and slivered almonds until almonds are just golden. Delicious! 

Making a sauce?

Enrich wine based sauces by whisking in a large knob of cold butter at the very end, it will give your sauce a richness, shine and round off any acidic flavours. 

Runny white sauce?

If your white sauce isn’t thick enough, you can whisk in a little cornflour and water paste or begin again by making another roux and whisking in the runny white sauce in place of the milk. 

Reheating Hollandaise or Béarnaise sauce?

Never microwave! These are fragile emulsions and will split. Reheat by gently whisking over a double boiler on low heat. If the emulsion begins to split, try whisking in a spoonful of warm water, never add more butter. 

Saute with butter

Melt butter on a medium heat. The butter must be hot otherwise it will be absorbed and the food becomes soggy rather than crispy. The food should "sizzle" when added to the pan.