Category: Recipe

Diane Sauce

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Diane sauce is typically a creamy, light brown, or beige color. It is a rich, pan-reduction sauce made with cream, onions, mustard, Worcestershire sauce (optional)  and brandy. The color can vary from a pale cream color to a deeper, reddish-brown if more tomato paste or Worcestershire sauce is added.

A traditional Diane sauce DOES NOT rely on Worcestershire sauce for a kick, a classic recipe can be made without it by relying on the depth of brandy, mustard and pan juices.

Ingredients

  • 2 tbsp unsalted butter
  • 1/2 small onion, very finely diced
  • 100g button mushrooms, sliced thinly
  • 2 cloves garlic, crushed or minced
  • 50ml brandy or cognac
  • 1 tsp Dijon mustard or French mustard 
  • 200ml rich beef stock
  • 100ml heavy/double cream
  • 1 tbsp fresh herbs, chopped
  • 1 tsp lemon juice
  • salt and black pepper to taste

Method

  1. Melt the butter in a pan (preferably the one used to cook your steaks) over medium heat.
  2. Add the finely diced onion and mushrooms.
  3. Sauté until they are softened and lightly browned.
  4. Add the garlic and cook for another minute until fragrant.
  5. Pour in the brandy. and simmer until the liquid is reduced by half.
  6. Stir in the mustard and beef stock.
  7. Turn up the heat and reduce the sauce allowing it to thicken slightly.
  8. Lower the heat and stir in the cream.
  9. Simmer gently for 2–3 minutes until the sauce coats the back of a spoon.
  10. Remove from heat and stir in the lemon juice and fresh herbs.
  11. Season with salt and pepper to taste.

Mustard Options

Mustard options range from mild, tangy, yellow to pungent, complex Dijon, coarse whole grain, and sweet honey mustard. Specialized varieties include French, spicy brown, hot English, German and beer-infused options.

 

Garlic Butter Sauce

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5 minute garlic butter sauce, flavorful and pairs perfectly with steak, chicken, pasta and seafood. Excellent chilled for making garlic bread. Herbs to your taste!

Ingredients

  • 150g butter softened
  • 2 garlic cloves crushed
  • 2 tsp finely chopped herbs, 1 tsp if dried, optional

Method

  1. Melt the butter in a pan over a medium heat.
  2. Add garlic and parsley, if using.
  3. Season with a little salt and black pepper.
  4. Serve immediately or leave to cool.

Tips

  • Goes with almost any meat, seafood, pasta.
  • Roast the garlic first for a luxuriously different taste.
  • Chill and spread on bread then bake.
  • Vary with herbs, fresh or dried, to your taste

Creamy Mushroom Sauce

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A highly versatile creamy Mushroom Sauce for steak, chicken, pork and other seared meats. Goes well with pasta too yet incredibly simple to make.

Ingredients

  • 40g butter
  • 1/2 small onion, finely chopped
  • 1 garlic clove, crushed, optional
  • 225g button mushrooms, wiped and sliced
  • 150ml dry white wine
  • 150ml cream, single or double to taste
  • 1 tbsp freshly chopped herbs, optional to taste
  • salt and black pepper

Method

  1. Melt the butter in a pan over a medium heat
  2. Add the onion. and cook until softened.
  3. Add the garlic and mushrooms and cook for 3–4 minutes.
  4. Add the wine and reduce the volume of liquid by half.
  5. Stir in the cream and herbs and simmer briefly.
  6. Season to taste and serve.

Tips

  • Add more butter and cream to serve over pasta.
  • Mix with leftover roast chicken for a quick pie.
  • Sour cream or crème fraiche can be substituted for a tangier taste.

Red Wine Sauce

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Deliciously rich red wine sauce as an accompaniment to steak. Easy to make – cook it while steaks are resting then drizzle over. Goes well with chicken too.

Ingredients

  • 2 tbsp butte
  • 1/2 small onion finely chopped
  • 1 tsp plain flour
  • 1 tbsp red wine vinegar
  • 150ml red wine
  • 200ml chicken or beef stock

Method

  1. On medium heat add half the butter and the shallots and sizzle for 2 mins to soften.
  2. Stir in the flour and cook to a lump free paste, then add the vinegar and bring to a simmer.
  3. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan.
  4. Whisk in the mustard and then the stock.
  5. Simmer the sauce down to about 200ml in total, then taste and season.
  6. Whisk in the remaining butter, plus any resting juices from the steaks (or chicken).
  7. Serve the steaks on warm plates and spoon the sauce over the top.

Variations

  • Goes well with grilled or roast chicken.
  • Add sliced mushrooms.
  • Add 1 level tsp of tomato paste.
  • Try it with pasta and parmesan.

Blue Cheese Sauce

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This classic blue cheese sauce comes together in under 5 minutes with just 4 ingredients. Loaded with blue cheese flavor and great for salads, steaks, fries, it’s perfectly balanced.

Ingredients

  • 25g butter
  • 1 tbsp flour or 1/2 tsp corn flour in milk
  • 150ml milk
  • 50g stilton (or other blue cheese), chopped or crumbled

Method

  1. Melt the butter in a pan over a medium heat
  2. Stir in the flour slowly and let cook for 1 min or so.
  3. Gradually pour in the milk, stirring constantly, until the sauce is smooth 
  4. Bring the mixture to a simmer,
  5. If using corn flour add AFTER bringing the milk to a simmer.
  6. Stir in the cheese.
  7. Cook until the cheese has melted and the sauce has thickened slightly.
  8. Season to taste and serve.

Substitute for Tarragon

The best substitute for tarragon vinegar is white wine vinegar mixed with fresh or dried tarragon. Use 1 cup of white wine, cava or apple cider vinegar combined with 1 tablespoon of fresh tarragon leaves (bruised) or 1 teaspoon of dried tarragon.
Other alternatives include fennel fronds, chervil, or anise seed for a similar licorice taste.

How to Make Tarragon Vinegar

To make tarragon vinegar, pack 1/2 cup of fresh, bruised tarragon sprigs into a sterilized glass jar, pour over 2 cups of heated white wine vinegar, and seal.
Store in a cool, dark place for 1–2 weeks, then strain the herbs, optionally adding fresh sprigs to the final bottle.

Béarnaise Sauce

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Béarnaise Sauce has the same creaminess as the basic hollandaise but a subtle acidity from the vinegar. Béarnaise sauce’s flavours are much richer and more pronounced than a classic hollandaise.

Ingredients

3 egg yolks
100ml white wine or chicken broth
2 tablespoons tarragon vinegar
2 teaspoons minced shallot
2 teaspoons minced fresh tarragon, divided
8 whole peppercorns, crushed
1/2 cup butter

Method

  1. Cook wine, vinegar and onions in a pan over medium heat for 5-6 minutes until liquid is reduced to about 2 tbsp.
  2. Blend with yolks then with motor running, slowly add hot melted butter.
  3. Stir in tarragon and season.

Substitute for Tarragon

The best substitute for tarragon vinegar is white wine vinegar mixed with fresh or dried tarragon. Use 1 cup of white wine, cava or apple cider vinegar combined with 1 tablespoon of fresh tarragon leaves (bruised) or 1 teaspoon of dried tarragon.
Other alternatives include fennel fronds, chervil, or anise seed for a similar licorice taste.

How to Make Tarragon Vinegar

To make tarragon vinegar, pack 1/2 cup of fresh, bruised tarragon sprigs into a sterilized glass jar, pour over 2 cups of heated white wine vinegar, and seal.
Store in a cool, dark place for 1–2 weeks, then strain the herbs, optionally adding fresh sprigs to the final bottle.

4 Types of Fortified Wine for Cooking

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To create a sweet fortified wine, winemakers add the spirit before fermentation ends. To create a dry fortified wine, they only add the spirit once fermentation has completed.

Yeast is the primary fermentation agent in most wines, transforming sugars in grape juice into ethanol (alcohol). Most table wines are around 12-14% ABV, so yeast can complete fermentation as long as the winemakers allow. Adding spirits to wine boosts the ABV.

Port

Originating from the Douro Valley in northern Portugal, port wine is one of the most popular types of fortified wine.

  • Ruby Port: A port with savory, herbaceous qualities.
  • Tawny Port: Barrel-aged port wine known for its notes of caramel and cashew.
  • White Port: Dry, sweet port made from late-harvest white grapes. A dry or sweet Port made from local white grapes.
  • Rose Port: Red wine port made with minimal maceration time for grape skins.
  • Vintage Port: Port cultivated from the harvest of a single year.

Port has a rich sweetness and depth that’s especially good in meat-based casseroles.

Fillet Mignon with Port Wine Sauce

Sherry

Similar to other fortified wines like vermouth, sherry is fortified with brandy and is typically 15-18% ABV. When it comes to sherry vs wine aging potential, sherry comes with a shelf life 4-5 times longer than similar red wines due to the brandy.

Sherry’s complex roasted nutty flavors can enhance just about any soup, stew, or sautéed dish

Vermouth

Vermouth is a fortified and aromatized wine that dates back to 18th century Turin, Italy. The main difference between vermouth and classic fortified wines such and port and sherry is that these wines are often flavoured with herbs and spices such as cloves, coriander and cinnamon. 

Masala and Madeira

Marsala is a fortified wine from the Marsala region in Sicily, Italy, characterized by smoky and nutty flavours.

Madeira is a suitable cooking alternative when you don’t have a bottle of Marsala on hand. It originates from the Madeira Islands of Portugal and is often served alongside fatty meats and savory semi-hard cheeses.

Easy Lemon Chicken

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Canarian Recipes: Pollo al Limón Facil

A quick and easy recipe for sliced chicken breasts cooked in a lemon garlic sauce. Creamy Lemon Chicken Pasta uses cubed or sliced chicken with precooked pasta added last minute.

Ingredients 

Serves 3-4

  • 2 chicken breasts (sliced or cubed)
    Use chicken thighs for more juiciness.
  • 1 lemon (juice + zest)
  • 2 cloves of garlic
  • 1 tablespoon of olive oil
  • 100 ml of chicken stock (or water)
  • Black peppercorns, soaked (see below)
  • Cream, optional
  • Pasta, precooked, optional
  • Salt
  • Fresh herbs (optional)

How to Make

  1. Season the chicken breasts with salt and pepper.
  2. Add a little lemon zest to enhance the flavour.
  3. In a hot pan with oil, cook the chicken over medium-high heat until golden on both sides.
  4. Stir in the chopped garlic and cook for about 30 seconds.
  5. Add the peppercorns, lemon juice and chicken stock.
  6. Lower the heat and allow to reduce for about 5-7 minutes.
  7. When the sauce thickens slightly, sprinkle with fresh herbs and serve hot.

Lemon Chicken Pasta

If serving with pasta, add precooked pasta and optional cream after step 6 and heat gently.

Variation 

Add cream before serving and heat gently.

Soaking Peppercorns

Soak dried peppercorns for 20 to 30 minutes or more, in wine, liquor, vegetable, chicken stock or water to rehydrate them and infuse them with new flavors. 

Beef and Mushroom Casserole

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An extremely versatile beef and mushroom recipe. Oven, Air Fryer, Instant Pot.
Serve with mash, pasta, rice fries, carrot/potato mash.
Make ahead with mash topping.

Ingredients

  • 3 tbsp vegetable oil
  • 1½kg braising beef cut into 3.5cm pieces
  • 4 large onions thickly sliced
  • 3 tbsp plain flour or 2 tbsp corn flour in water.
  • 500ml dark beer (or red wine/stock mix)
  • 800ml beef stock
  • 450g button mushrooms halved
  • herbs to taste
  • handful parsley to serve, optional

Instructions

  1. Heat oven to 170C/150C air fryer.
  2. In a large pan on high heat and add 1 tbsp oil.
  3. Season the beef and brown in batches until well coloured on both sides, making sure you don’t overcrowd.
  4. Remove each batch and set aside on a plate.
  5. Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown.
  6. Stir in the flour and cook, stirring, for 1-2 mins.
  7. Add the beer and stir well to deglaze the pan, scraping up any sticky bits.
  8. Return the beef to a casserole dish, pour in the stock and add herbs.
  9. Bring to a simmer then put the lid on, transfer to the oven and cook for 1 to 1½ hrs.
  10. Add the mushrooms to the casserole, stir well and return to the oven for a further ½ to 1 hr.
  11. Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish.
  12. Serve with mash, pasta, fries, rice.
  13. Serve gravy separately, optional.

Note: Cuts of beef vary enormously and affect texture and cooking time. Choose a cut with fat, not too lean, and don’t worry about a little gristle.

Instant Pot 

  1. Use Saute Option to brown meat, onions, etc.
  2. DO NOT thicken at this stage.
  3. Pressure cook on medium for 40 minutes.
  4. Quick release and add mushrooms.
  5. Pressure cook 5 minutes with quick release.
  6. Thicken while warm using SAUTE of needed.

 

 

Easter Eggs Canarian Style

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Canarian Recipes: Huevos de Pascua Caseros

Easter eggs are one of the sweetest and most iconic symbols of Easter Sunday, a celebration that signifies rebirth and joy following Holy Week. Traditionally, the egg has represented new life, and over time it has evolved into delicious chocolate creations that are now a part of this festivity in many countries, including the Canaries.

Ingredients

  • Chocolate (dark, milk, or white)
  • Easter egg moulds
  • Decorations: sprinkles, candies, nuts, etc.
  • Fillings: sweets, cream, surprises (Optional)

Tips

  • Use high-quality chocolate for better flavour and finish
  • Avoid overheating the chocolate 
  • If you desire shine, consider tempering the chocolate

Tempering chocolate is the process of melting, cooling, and reheating chocolate to stabilize cocoa butter crystals, resulting in a shiny, snap-able finish that sets properly. It is crucial for candy dipping and molding. The essential method involves melting 2/3 of the chocolate, then using the remaining 1/3 as “seed” to cool it.

Preparation

  1. Melt the chocolate using a double boiler or microwave (in short intervals, stirring).
  2. Pour the melted chocolate into the moulds, ensuring it covers the entire surface.
  3. Place the moulds in the fridge for about 15–20 minutes until the chocolate is firm.
  4. To make the egg sturdier, add another layer of chocolate and refrigerate again.
  5. Carefully remove the halves from the mould.
  6. Place surprises inside and join the two halves with a bit of melted chocolate.
  7. Add colours, designs, or details to your liking.

Decoration Ideas

  1. White chocolate stripes over dark chocolate
  2. Faces or figures made with fondant
  3. Pastel colours with dyed sugar
  4. “Drip” style (drizzled)