I started with a Suprême sauce – a velouté reduced with whipping cream. To deepen the flavour of the velouté, I cooked the roux with garlic until it was nutty and fragrant. As well, the essence of a sprig of rosemary and pinch of chili were infused into the roux. Once the velouté and cream were simmering, sea salt, ample amounts of cracked black pepper and lots of freshly grated nutmeg rounded out and warmed the completed sauce. To this, roughly chopped basil was mixed in for its anisey freshness. Once the cream sauce was poured over the pieces of chicken breast, handfuls of wilted spinach topped it all off.
Finding a bag of bok choy in the fridge: Once it was tossed with olive oil, salt, pepper and cumin seed, I threw it in a smoking hot pan until it was just wilted. I finished it off with a chiffonade of fresh basil and rough shavings of Merlot rubbed Bella Vitano cheese.
A penne pasta, tossed in an aglio e olio: olive oil, plenty of chopped garlic, a splash of tomato sauce, chilis, fresh finely chopped parsley, sea salt and cracked black pepper. Chunks of smoked salmon strewn throughout and garnished with finely minced capers mixed in olive oil and dill.