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Poached and pan-roasted leg of chicken, with a steamed spinach omelette, served with a red onion balsamic & honey jus, raw carrot and Jerusalem artichoke crisps.
- Poach for approximated eight minutes. TIP! Poke deep with a skewer of small knife, if juice runs clear and is not bloody, chicken is cooked.
- Drain well and pan-roast with a little knob of butter till golden.
- Remove and let the leg of chicken rest.
Red Onion Balsamic & Honey Jus
- In the skillet of remaining chicken juices and butter, toss in minced red onion and sweat it till almost transparent.
- Add a splash of balsamic vinegar and reduce it by half.
- Remove from heat and stir in a tablespoon of honey.
Steamed Spinach Omelette
- Fill a ramekin with finely chopped spinach leaves.
- Crack in an egg and using a fork, carefully move the spinach bits about to let the egg white flow in and around the greens. Do not break the yolk.
- Steam the egg in a steamer. Remove once egg is cooked, and yolk still runny. Timing is of the essence.
Serve with raw carrot cubes and a garnish of Jerusalem artichoke crisps.
I’ve always been wanting to make Hollandaise Sauce since I heard about it about say, four years ago. But there’d been no motivation nor inspiration all these days, right up till last week. Sarah got me Julia Child’s book Mastering the Art of French Cooking for Christmas and yes, in there was the recipe for the famous Hollandaise sauce. (If you don’t already own this book, get it at once. It will change your life.)
For a first attempt, I wouldn’t say making the sauce was an easy task, even though the stipulated cooking time in the book was five minutes. I took twenty. I don’t remember tasting Hollandaise sauce ever so there was no mental end product in mind, no idea what I was aiming at, although I do think it was a lovely job done nonetheless.
Hollandaise sauce is basically but not simply, a sauce made from egg yolk, beaten continuously over low heat until creamy before beaten further with lemon, and a chunk load of butter. It’s a painstaking process and technically challenging, but oh so rewarding when your palette meets with a rich creamy luxurious artery-clogging Hollandaise sauce. I won’t go into the details of how to make it here, because I’m sure you’d find excellent ones online and elsewhere.
You’d see Hollandaise sauce in Eggs Benedict, traditionally done as poached egg on ham or bacon on an English muffin, with a generous drizzle of the sauce.
Extremely extravagant, yet superbly satisfying.
Two mornings ago, I woke up from a dream; one about breakfast.
This is what I dreamt about:
Poached egg on pan-seared honey baked ham and toast, sitting on a mash of garden peas. With butter glazed mushrooms and basil tomatoes.
Perfect way to start the day.
Photography: Sarah Lee