Sunday, 9 March 2008

A creamy indulgent dinner

Last night we made the chicken and tarragon pie I had been meaning to do earlier in the week. But before we enjoyed this we used up the left over asparagus.

I say we, but it was Anthony that cooked up a delicious starter. Steamed asparagus spears with quick hollandaise sauce. This sauce is not a traditional way of making hollandaise but is lower fat and much easier and to be honest, tasted just as good:

Quick Hollandaise Sauce
1 egg yolk
1/2 tablespoon cornflour
1 1/2 rounded tablespoon creme fraiche
5ml white wine vinegar
1/4 tablespoon lemon juice
25g butter

Basically you put everything except the butter in a small pan. Whisk together and heat over a medium heat until simmering - whisking all the time. Take off heat & whisk in the butter.

Serve with steamed asparagus tips.

After enjoyed the asparagus I got on with the pie. And as it was Saturday evening I thought I'd use the potatoes I picked up for mash to make dauphinoise potatoes. This is something I've had in the back of my mind to try for a very long time and I searched on the internet for a recipe that suited what we had in. The link takes you through to the recipe I used from the bbc website.

We served the pie, dauphinoise with some steamed kale.

It is certainly a dinner to enjoy once every few months as it oozed lots of creaminess. But it went down very well with a nice cold white wine.

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