Chef Jason Parsons shares three delicious fruit sauces to take your cooking to the next level.
Chicken breast with a roasted peach and basil sauce
Ingredients:
- 2 Chicken Breasts
- 1 tbsp grape seed oil
- 3 peaches cut in half and seed removed
- 1 tbsp honey
- 1 tsp ground cinnamon
- 4 tbsp fresh basil leaves
- 1 tbsp butter
- 2 tbsp chopped shallots
- 4 cups of beef stock
Method:
Place the half peaches skin side up on a roasting tray. Drizzle with the honey, cinnamon and 1 tbsp fresh basil and roast in a 400 degree oven until cooked through.
In a large pot saute the shallots in the butter until soft. Add the roasted peaches, remaining basil and beef stock on to the sauted shallots. Simmer until it reduces by half. Puree in a blender, strain and return to a pot to continue to reduce by another half. Season with salt, pepper and serve. Using the grape seed oil, saute the chicken breast and finish cooking in a 350 degree oven. Serve with Peach, Basil sauce.
Halibut with a strawberry, balsamic vierge
Ingredients:
- 2 halibut filets (5oz each)
- 1 tbsp grape seed oil
- 1 cup diced Niagara Strawberries
- 1 tbsp finely chopped shallots
- ¼ cup peel grapes (cut in halves)
- ¼ cup roughly chopped mint
- ¼ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 1 tsp sea salt
- ½ cracked black pepper
Method:
Combine the strawberries, shallots, grapes, basil, balsamic vinegar, olive oil, sea salt and pepper into a small pot and warm. Using the grape seed oil, sear the halibut filets until golden brown and finish cooking in a 375 degree oven until cooked through. To serve spoon the warm strawberry vierge over the cooked halibut.
Strip loin steak with a spicy cherry barbecue glaze
Ingredients:
- 2 Strip Loin Steaks (6 oz each)
- 2 tbsp grape seed oil
- 1 tbsp finely chopped shallots
- 1 tsp finely chopped garlic
- ¼ cup of Baco Noir wine
- 2 tbsp brown sugar
- 2 cup Ketchup
- 2 cup fresh cherries seeds removed
- ½ tsp ground clove
- ½ tsp ground cumin seed
- 1 tsp finely chopped fresh ginger
- 1 tbsp cayenne pepper
- 1/8 cup Worcestershire Sauce
Method:
Using 1 tbsp of the grape seed oil sauté the shallots, garlic and all the spices. After a minute add the Baco Noir wine, brown sugar, Worcestershire, cherries and bring to a boil. Simmer until the cherries soften and then add the ketchup. Simmer again and then puree, strain and chill.
Using the remaining grape seed oil. Saute the steak and cook to just under the desired temperature. Spread the cherry barbeque sauce over the steak and broil for one minute. Serve immediately.
Courtesy Jason Parsons
http://www.peller.com/cms/peller/restaurant/chef-jason-parsons.html
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