Friday, April 3, 2015

Cajun Chicken with Broccoflower and Hollandaise Sauce

I bought an extra breast because they were small, hence the extra piece, from Mitchell's in Cranberry. I seasoned them with salt and Cajun Seasoning (bulk bin at Save On). The broccoflower was being cleared out, had a few spots I cut off but it was fine otherwise. I steamed the broccoflower, ran under cold water to stop cooking then reheated them in olive oil.

Basmati rice with a few drops lemon juice, teaspoon olive oil and salt. 

Practically Instant Hollandaise

1 egg yolk
1/4-1/3 cup butter melted, not hot - 20 seconds in microwave
1-2 tbsp lemon juice
1 tsp cold water
pinch salt

In a sauce pot whisk the butter into the egg yolk a teaspoon at a time. If you add too much butter at once the sauce will break. When all the butter is taken up add half the lemon juice water mix. Whisk. It should be thinner than it needs to be so it can thicken as it cooks. If it curdles, don't worry that melts out when you cook it. More liquid can be added while it's cooking. To cook it use an induction burner or pot of boiling water and keep whisking till it steams. If it's too thick add a bit of lemon mix. Add salt and serve.

Hollandaise on anything I'd probably like but it goes particularly well here. The sauce tempers the heat in the Cajun so it works well all around. That broccoflower was particularly good.

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