Sage Butter

Image courtesy of anu's healthy kitchen

Another one of the good larder ingredients, this butter provides a wonderful herb element whilst giving a moderate sweetness with the shallot presence. Perfect accompaniment and finishing tool for a variety of sauces, meats, fish, and vegetable dishes.

You will need:

250g salted butter (soft)
4 large shallots (chopped very finely)
tsp brown sugar
10 fresh sage leaves, finely chopped.

In a small pan sear the shallots then turn the heat down to very low, and stir occasionally. When the shallots begin to froth a little / release their sugar, add the brown sugar and continue to stir until the sugar has melted and the shallots are glazed. Allow to cool.

In a small bowl combine all ingredients with the shallot mix above until uniform. Wrap in cling film and form to a sausage shape, then chill until required.

Lemon Butter (as an accompaniment)

There are all kinds of flavoured butters used in cooking to give a different element or dimension in flavour. This infusion uses elements that are versatile for many different applications, inclusive of fish, green vegetables, white meats such as chicken, turkey or even pork. It can also be used as an alternative means for butter sauce derivatives such as hollondaise where necessary. It can even be used as the base of a sauce such as bechamel when making the roux for said sauce. Used in this manner it makes dishes like lemon veloute alot deeper and developed in flavour.

You will need (makes about 8-10 portions depending on usage):

1 lemon, zested and juiced.
6 tarragon leaves.
Pinch of black pepper
250g salted butter (soft)

The doing bit:

Combine all ingredients above until the a uniform paste. Wrap in cling film in a sausage shape and chill until required. Use as a finishing tool for a variety of meat / vegetable dishes or as a sauce medium (mentioned above).

Yasai Yakitori (grilled japanese skewers with yakitori sauce)

In true tradition of most yakitori dishes, these yasai (vegetables) are in keeping with the tradition. They form a colourful and flavoursome side dise, and can fit in almost any setting, being as a starter, accompaniment to a main course, or a delightful finger food on buffets. They're also extremely easy to make. Did i happen to mention they're healthy also?

You will need:

1 courgette, cut into 1 inch pieces
3 thick spring onions, bulb only, cut in 1 inch chunks (sliced diagonally for aestheics)
1 orange or yellow pepper, trimmed, deseeded, and cut into 1 in chunks
6 button mushrooms
6 cherry tomatoes
Vegetable oil
salt and white pepper
2 tbsp yakitori sauce
6 bamboo skewers, soaked in water for about 2 hours

Thread 1 of each piece of vegetable on each skewer, the order doesn't matter so much, but for aesthetics and uniformity, remember your original configuration. Brush with vegetable oil and season with salt and white pepper.

Heat a heavy bottomed frying pan or griddle until smoking, then add the skewers turning frequently for 4-5 until golden brown.

Drain on kitchen paper to remove excess oil. Brush with yakitori sauce and serve.

Devour.

Yakitori sauce

Yakitori is a slightly sweet, soy based sauce that is used for dipping or glazing meat, vegetables and fish. It's also very moreish :)

You will need

6 tablespoons of sake
180ml light soy sauce
6 tablespoons mirin
1 tablespoon caster sugar

The doing bit

Combine all the ingredients in a small pan and gently heat to dissolve sugar . Set aside to cool.