Recipe Tip: Cocktail Sauce - Falstaff
Top Recipe for 8 Persons by Julian Kutos. All ingredients and tips for getting it right. This recipe is a twist on the classic cocktail sauce. The secret ingredient? Cognac. It makes a fine pairing with meat – and, of course, its classic pairing, prawns.
- 1egg yolk
- 150 mlvegetable oil
- 1 teaspoon(s)tarragon mustard
- 1lemon, grated zest
- 1 teaspoon(s)lemon juice
- 2 tablespoonCognac
- 4 tablespoonketchup
- 1 teaspoon(s)soya sauce
- black pepper, to taste
Step 1Put the egg yollk in the bowl of a mini food-processor.
Step 2Sowly drizzle in the oil, blending all the time, until the mixture emulsifies into a smooth mayonnaise.
Step 3Add the mustard, lemon zest and juice, Cognac, ketchup and soya sauce and blend again.
Step 4Taste and season with salt and pepper.
Step 5Congee Congee is served as a breakfast dish in many Asian countries, but the combination of rice, flavourful stock, ginger and sesame makes a restorative dish for any time of day, and is particularly welcome in the colder months. Serve it with your choice of toppings – the soft-boiled egg is a must! Asian flavours
Step 6Loaded Hasselback Potatoes The idea of cutting into potatoes to just slightly below the centre, so they open out like a fan when they bake, reportedly originated in Sweden. The increased surface area transforms them into crunchy bundles of joy. Customise the potatoes with the toppings of your choice. Vegetables
Step 7Cod alla Luciana in Tomato-Olive-Caper Sauce A fish dish with perhaps the best ratio of effort to effect. In Italy, this dish is usually prepared with bacalao, salted cod, but there's absolutely no reason for you not to use fresh cod instead.
Step 8Tagliolini with Lemon Sauce and Salmon Caviar This is a variation on a legendary recipe by Reinhard Gerer, one of the few true geniuses in the kitchen that Austria has produced in recent decades. It tastes delicious, and is equally easy to make. Pasta
Step 9Fried Rice with Prawns Making fried rice is a brilliant way to use up all kinds of leftovers. We've used prawns here, but any kind of fish or meat will work just as well – and you can let your imagination run wild with the vegetables, too. Seafood