Fennel Hollandaise Sauce Food

HOLLANDAISE SAUCE

Steps:

• Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.
• Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.
• Melt butter in a heatproof jug until hot (be very careful to ensure it doesn't explode if using microwave!). If you use a stove, pour into a jug.
• Let butter stand for just 15 seconds or so until the milky whites settles at the bottom of the jug. (Note 2)
• With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow.
• Now blitz for a further 10 seconds, moving the stick up and down.
• Thickness: If too thick, mix in warm tap water 1 teaspoon at a time.
• Salt adjustment: Add a touch of extra salt if using for something non salty like asparagus, leave salt as is if pairing with salty foods like Eggs Benedict, steak, fish.
• Lemon adjustment: Make it slightly more tangy that you want if using for something like Eggs Benedict, steak or salmon (because it's diluted when you eat it, and also balances the rich food). But make it perfectly lemony to your taste if using for something like Asparagus.
• Using: Use immediately, or keep warm until required - if covered and wrapped in a tea towel, it will stay warm for 15 minutes. Use warm or at room temperature. Use warm tap water for loosening. See note for storing and reheating.

HOLLANDAISE SAUCE

Steps:

• Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
• Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
• Yield: 4 servings

PASTA WITH CREAMY FENNEL SAUCE

Steps:

• Chop enough fennel fronds to measure 1 tablespoon; reserve, discarding the rest of the tops or saving for another use. Core and slice fennel bulbs. Peel and cube potato. Slice shallot; smash garlic cloves and peel., Place vegetables, milk and broth in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, until tender, 25-30 minutes. Drain, reserving 1/4 cup cooking liquid; cool slightly. Stir in reserved cooking liquid, cream cheese, Parmesan, salt and pepper., Process in a blender or food processor until pureed. Return to Dutch oven. Stir in parsley and reserved fennel fronds; keep warm., Cook ravioli according to package directions. Drain. Toss with sauce. If desired, top with additional Parmesan.

HOLLANDAISE SAUCE

Steps:

• In a medium saucepan, completely melt the butter over medium-low heat. Remove the pan from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the pan. Set the butter aside in a warm spot.
• Fill a medium saucepan with a couple inches of water, and bring to a simmer over medium heat.
• In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly.
• Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper to taste. (If the sauce is very thick add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour.

HOLLANDAISE SAUCE

Steps:

• Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
• Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

GRILLED BRISKET WITH PICKLED FENNEL

Steps:

• To make the pickled fennel, sterilize a large mason jar. Remove the lid and put it and the jar in a large saucepan of water over high heat. Bring to the boil and let it sit for 10 to15 minutes. Put the jar and the lid on a clean tea towel to dry.
• Put the vinegar, 1 cup water, sugar, cloves, and fennel seeds in a large saucepan over medium heat. Bring to a simmer, reduce the heat to low and stir to dissolve the sugar. Add the fennel to the saucepan with the pickling liquid and bring it back to a simmer. Cook for 7 to 8 minutes, or until the fennel is tender.
• Transfer the fennel and liquid to the sterilized jar. Tap the jar as you pour in the liquid to release any air bubbles. Seal the jar well with its lid.
• Fill a medium saucepan with water over high heat. Put the jar in the boiling water, turn the heat off and allow it to sit there for 20 minutes, to create a vacuum seal. Set aside the jar on a cloth to cool down completely.
• Meanwhile, make the spice mixture for the brisket. Use a mortar and pestle or food processor to grind or process the garlic powder, coriander, paprika, brown sugar, black pepper and sea salt to a coarse powder.
• Rub some of the spice mixture into the brisket on all sides, put in a ziplock bag or covered baking dish and add the remaining spice mixture. Put in the fridge and marinate for at least 5 hours or overnight.
• Preheat the barbecue to high. Take the brisket out of the ziplock bag. The dry spice mixture will have drawn moisture from the meat, so give it a light wipe before placing it on the barbecue. Cook for 30 minutes, turning every 5 minutes, to create a beautifully dark colour and crust.
• Reduce the heat to low and cook for 2 1/2 hours, turning every 30 minutes and brushing with the remaining spice mixture every 10 to 20 minutes. Remove the brisket from the heat, wrap in foil and allow to rest for 20 minutes before slicing.
• I like to serve this brisket on a massive platter with the pickled fennel, a few brioche slider buns, slaw, lemon wedges and aïoli.

HOLLANDAISE SAUCE

Steps:

• Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
• Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
• Remove from the heat and slowly whisk in the melted butter bit by bit until it's all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
• To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.