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Adam

Adam
In Recipes

Creamy Tarragon Chicken

CREAMY TARRAGON CHICKEN

Ingredients

  • 1 to 2 tablespoons olive oil
  • 4 to 6 small chicken breast fillets
  • 2 shallots or 1 small red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 160 ml (2/3 cup) dry white wine
  • 125 ml (1/2 cup) chicken stock
  • 125 ml (1/2 cup) double cream (heavy whipping cream) or soya cream (see Kitchen Notes)
  • 1 tablespoon cornflour(cornstarch) mixed with 1 tablespoon water
  • 1 tablespoon fresh tarragon, finely chopped (see Kitchen Notes)
  • parsley, finely chopped
  • sea salt
  • freshly cracked pepper

 

Instructions

  1. Heat the oil in a large skillet or saucepan over high heat.
  2. Season the chicken breasts generously with salt and pepper.
  3. Place the chicken breasts in the pan and cook for 3 to 5 minutes, or until they are golden and caramelised, before turning them over. The best way to achieve a nice colour on the chicken is to not move the chicken too often.
  4. Once the chicken is golden and caramelised on both sides, remove them to a plate. The chicken does not need to be fully cooked through at this stage.
  5. Add a bit more oil to the pan as needed.
  6. Add the shallots (or onions) and garlic. Cook for a few minutes until they have softened.
  7. Pour the white wine into the pan and let it simmer for a few minutes until it has reduced slightly.
  8. Use a wooden spoon to stir the mixture and to lift any caramelised bits from the pan.
  9. Pour in the chicken stock and cream, together with the fresh tarragon.
  10. Let the sauce simmer gently for a few minutes.
  11. Taste for seasoning and add salt and pepper as needed.
  12. Slowly pour in the cornflour slurry, stirring the sauce as you do. You may not need all of the cornflour slurry – use as much as you need until the sauce has thickened slightly.
  13. Return the chicken to the pan and place them in the sauce.
  14. Turn the heat down to low-medium, and place a lid on the saucepan.
  15. Cook gently for 5 to 10 minutes, or until the chicken pieces have cooked through.
  16. Garnish with parsley or more tarragon before serving.
Adam
In Recipes

Thyme Roasted Carrots

THYME-ROASTED CARROTS

 

Ingredients

  • 3 pounds medium carrots, halved lengthwise
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 2 tablespoons canola oil
  • 1 tablespoon honey
  • 1 teaspoon salt

Directions

  • Preheat oven to 400°F. Divide carrots between 2 greased 15x10x1-in. baking pans. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast 20-25 minutes or until tender.
Adam
In Recipes

Butter and Sage Italian Ravioli

BUTTER AND SAGE ITALIAN RAVIOLI

 

INGREDIENTS:

260g Italian Ravioli (Meat or Ricotta)

4tsp Butter, unsalted

2 tbsp Parmesan cheese, grated

1 pinch salt

Optional: Ground pepper to taste.

 

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked ravioli so that it will be ready when needed.

Method

  1. Cook the ravioli in a large pot of boiling, salted water, exactly as you would do for pasta. The cooking time is written on the package: the ravioli are ready when just tender but still firm to the bite.
  2. Meanwhile, melt the butter in a small saucepan over low heat. Add the sage leaves and let them infuse a few minutes, until the butter becomes perfumed with the sage aroma. Pay attention not to let the butter burn.
  3. When the ravioli are cooked, take them out of the pot using a slotted spoon and transfer them to a colander (ravioli are too delicate to drain them directly into the colander like spaghetti). Drain the pot and put the ravioli back into it. Add the sage butter, the grated parmesan and ground pepper. Toss gently a couple times, then serve in the warmed dishes.
Adam
In Recipes

Thyme Gougères

THYME GOUGÈRES

 

INGREDIENTS

    • 1/4 cup (1/2 stick) unsalted butter
    • 1 cup all-purpose flour
    • Large pinch of cayenne pepper
    • Large pinch of kosher salt
    • 1 cup plus 3 tablespoons grated Gruyère
    • 1/2 cup grated Asiago
    • 2 teaspoons fresh thyme leaves plus more for garnish
    • 5 large eggs

PREPARATION

    1. Preheat oven to 400°F. Line 2 large baking sheets with parchment paper. Bring butter and 1 cup water to a boil in a large heavy saucepan. Remove from heat. Add flour, cayenne, and salt; stir vigorously to blend. Return to heat; stir vigorously over medium heat until mixture forms a ball and a thin, dry film forms on bottom and sides of pan, about 1 minute. Transfer mixture to a stand mixer fitted with a paddle attachment. Add 1 cup Gruyère, Asiago, and 2 teaspoons thyme; beat on low speed to blend. Add 4 eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed.
    2. Spoon dough into a pastry bag fitted with a 1/2″ tip or a plastic bag with 1/2″ cut diagonally from 1 corner. Pipe dough onto prepared baking sheets in 1″-1 1/4″ rounds, spacing 1″ apart. Whisk remaining egg with 1 tablespoon water in a small bowl. Brush egg wash lightly over rounds, patting down to form rounded tops. Sprinkle with remaining 3 tablespoons Gruyère. Garnish each with a few thyme leaves.
    3. Bake gougères until puffed and golden brown and centers are cooked through but still moist, 20-25 minutes. Let cool slightly and serve. DO AHEAD: Can be made 1 month ahead. Let cool completely. Store airtight in freezer. Rewarm in 325°F oven until hot, 10-15 minutes.
Adam
In Recipes

Lemon Rosemary Roasted Potatoes

LEMON ROSEMARY ROASTED POTATOES

 

INGREDIENTS:

  • 3 pounds red potatoes, halved
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • Zest of 1 lemon
  • 2 tablespoons chopped parsley leaves
  • 2 sprigs fresh rosemary

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, lemon juice, garlic and rosemary; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute.
  4. Serve immediately, garnished with lemon zest, parsley and rosemary, if desired.
Adam
In Recipes

Basil Pesto

BASIL PESTO

 

Ingredients

  • 2 medium cloves garlic
  • Coarse sea salt, as needed
  • 3 ounces basil leaves (from about a 4-ounce bunch), washed with water still clinging to the leaves
  • 2 tablespoons (30g) pine nuts
  • 3/4 ounce (about 2 tablespoons) grated Parmigiano Reggiano
  • 3/4 ounce (about 2 tablespoons) Pecorino Fiore Sardo (see note)
  • 3/4 cup (175ml) mildly flavored extra-virgin olive oil

Directions

  1. Using a mortar and pestle, combine garlic and sea salt and grind to a paste.
  2. Add pine nuts and continue to crush with pestle, smashing and grinding them, until a sticky, only slightly chunky, beige paste forms.
  3. Add basil leaves, a handful at a time, and pound and grind against the walls of the mortar. Continue until all basil leaves have been crushed to fine bits.
  4. Add both cheeses, then slowly drizzle in olive oil, working it into the pesto with the pestle until a fairly smooth, creamy, emulsified, sauce forms. Add more oil, if desired.
  5. Pesto can be served with pasta right away, or transferred to a jar or container, covered with a small layer of olive oil, sealed, and refrigerated overnight.