Best Watercress Sauce Recipes

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CRISPY CHICKEN FINGERS WITH SWEET AND SOUR BLOOD ORANGE SAUCE, BLOOD ORANGE WATERCRESS SALAD



Crispy Chicken Fingers with Sweet and Sour Blood Orange Sauce, Blood Orange Watercress Salad image

Provided by Roger Mooking

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 28

4 boneless, skinless chicken breasts (6 ounces each), cut into strips
1 tablespoon garlic powder
1/2 tablespoon ground black pepper
2 teaspoons fennel seeds, ground in a mortar and pestle
1 teaspoon vegetable oil
Zest of 1 blood orange, chopped
Vegetable oil, for frying
1 cup flour, seasoned with salt and pepper
2 eggs, whisked
2 1/2 cups panko breadcrumbs
Salt and freshly ground black pepper
1 tablespoon olive oil
1/2 red onion, diced
1 cup honey
1/2 cup red wine vinegar
Zest of 2 blood oranges
4 blood oranges, peeled and roughly chopped
1 cinnamon stick
1 tablespoon cornstarch mixed with 2 tablespoons cold water
8 fresh basil leaves, julienned
2 blood oranges
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 shallot, diced
Salt and freshly ground black pepper
1 bunch watercress, trimmed
2 cups roughly chopped iceberg lettuce
1/2 cup crushed rice crackers

Steps:

  • Blood Orange Granita, for serving, recipe follows
  • For the blood orange rub: Place chicken pieces in a large dish and add the garlic powder, pepper, ground fennel, olive oil and blood orange zest. Coat the chicken with the rub and place in the fridge for 30 minutes.
  • For the crispy chicken fingers: Preheat the oven to 350 degrees F. Fill a large pot one-third full with the vegetable oil and heat to 350 degrees F. Line a baking tray with a cooling rack.
  • Place the flour, whisked eggs and panko into individual dishes. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour, followed by the eggs and then the panko breadcrumbs. Place the breaded chicken on the prepared baking tray. In batches, place the chicken strips in the oil and fry until crispy and golden. Place on a baking tray and keep warm in the oven. Repeat the process with the remaining chicken.
  • For the sweet and sour blood orange sauce: Heat the olive oil in a saute pan over medium heat. Add the red onions and sweat until tender and translucent. Mix the honey, red wine vinegar and 1/2 cup water in a bowl. Add to the saute pan and stir. Add the blood orange zest, blood orange pieces and cinnamon stick. Season with salt and pepper, stir and cook until the mixture has reduced by half.
  • Strain the mixture through a sieve into a new pot over medium heat. Bring to a simmer and then remove from the heat. Continue to cook for 3 to 5 minutes. Place the pot back over medium heat, add the cornstarch mixture and bring to a simmer to cook the cornstarch out, 3 to 5 minutes. Remove from the heat and stir in the basil.
  • For the blood orange watercress salad: Segment the blood oranges over a sieve and bowl to ensure all the juices are reserved; set the segments aside. Place the olive oil, red wine vinegar and shallots in the blood orange juice. Season with salt and pepper and stir. Place the watercress and iceberg lettuce on a serving plate. Spoon the blood orange dressing over the greens. Garnish with the blood orange segments and crushed rice crackers.
  • Serve the salad alongside the crispy chicken fingers with the sweet and sour blood orange dipping sauce.

SALMON WITH LEMON-PEPPER SAUCE AND WATERCRESS-HERB SALAD



Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad image

Simple to prepare but impressive when served, this is spring elegance at its best. The salad is shown with purple watercress, a beautiful, rare variety you might find at farmers' markets. Green watercress works great, too.

Provided by Jeanne Thiel Kelley

Categories     Milk/Cream     Roast     Quick & Easy     Dinner     Lemon     Salmon     Healthy     Honey     Tarragon     Watercress     Dill     Bon Appétit

Number Of Ingredients 12

1 cup crème fraîche or sour cream
3 tablespoons plus 2 teaspoons fresh lemon juice, divided
1 teaspoon finely grated lemon peel, divided
2 tablespoons honey
1 tablespoon plus 2 teaspoons olive oil plus additional for brushing
2 tablespoons chopped shallot
6 6-ounce salmon fillets
1 1/2 cups (lightly packed) watercress leaves and small sprigs
1/4 cup small fresh dill sprigs
1/4 cup fresh tarragon leaves
Fleur de sel*
6 lemon wedges

Steps:

  • Whisk crème fraîche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl. Season with salt and generous amount of pepper.
  • Whisk honey, 1 tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in 11x7x2-inch glass baking dish. Add salmon fillets and turn to coat. Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally. Position rack in top third of oven and preheat to 400°F. Line large baking sheet with foil and brush with olive oil. Transfer salmon fillets, with some marinade still clinging, to rimmed baking sheet. Roast until salmon is just opaque in center, about 14 minutes.
  • Meanwhile, toss watercress leaves and sprigs, dill sprigs, tarragon leaves, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons olive oil in medium bowl. Season to taste with fleur de sel and pepper.
  • Place 1 salmon fillet on each of 6 plates. Top with watercress salad. Drizzle with lemon-pepper sauce and garnish with lemon wedges. Serve, passing additional sauce alongside.
  • *A type of sea salt; available at some supermarkets and at specialty foods stores.

BAVETTE STEAK WITH CHIPS, TARRAGON & MUSHROOM SAUCE & WATERCRESS SALAD



Bavette steak with chips, tarragon & mushroom sauce & watercress salad image

Make our budget-friendly steak supper even better with a tarragon and mushroom sauce. Serve it with homemade chips for a cosy night in with the family, or for a special occasion like Father's Day

Provided by Keith Kendrick

Categories     Dinner, Main course, Supper

Time 1h20m

Number Of Ingredients 12

1kg bavette steak , trimmed (ask your butcher to do this)
1 tbsp sea salt flakes
2 tbsp sunflower oil
small bunch of watercress , to serve
4 large floury potatoes (we used Maris Piper), cut into 1.5cm-thick chips
2l sunflower oil
knob of butter , for frying
2 shallots , peeled and finely chopped
1 garlic clove , crushed
250g chestnut mushrooms , finely sliced
200ml double cream
small pack of tarragon , leaves picked and chopped, stems reserved

Steps:

  • Remove the steak from the fridge at least 1 hr before cooking and let it come to room temperature. The steak should have an even 1cm thickness, so lightly bash any thicker areas with a meat hammer or rolling pin. Scatter the salt over both sides of the steak and set aside.
  • To prepare the chips, bring a large pan of water to a simmer and cook them for about 10 mins. Test with a fork after 6 mins - they should be very tender with slightly rough edges. If they're not yet ready, cook for the remaining time and check again. Carefully transfer to a wire rack using a slotted spoon and leave to steam-dry. You want them to be as dry as possible before frying.
  • Next, make the sauce. Melt the butter in a small frying pan until foaming, then fry the shallots and garlic until soft, around 5 mins. Add the mushrooms and cook for 1-2 mins more until they release some of their moisture. While the veg is cooking, bring the cream and tarragon stems to a simmer in a small pan. Pour through a sieve into the pan with the mushroom mixture. Stir, then reduce the heat and continue to cook the sauce until slightly thickened and smooth. Remove from the heat and set aside.
  • To fry the chips, tip the oil into a deep pan, making sure the pan is no more than two-thirds full, and ideally with a frying basket. Heat the oil to 180C. If you don't have a thermometer, you can check the temperature by dropping in one of the chips - if it sizzles immediately, it's ready. Deep-fry the chips in batches, making sure you don't overcrowd the pan, for 5-6 mins per batch until golden and crisp at the edges. Tip out of the frying basket onto kitchen paper (or remove with a slotted spoon) and leave to drain. Keep warm in a low oven while you cook the steak.
  • Heat a heavy-bottomed frying pan over a high heat until smoking hot. Pat the steak dry with kitchen paper (the salt will have drawn out some moisture), then drizzle with the oil. Cook for 3-4 mins on each side for medium-rare, or until cooked to your liking. Transfer to a board or plate and leave to rest - keep warm by covering with foil. Pour any resting juices into the sauce.
  • Reheat the sauce, then, using a very sharp knife, carve the steak across the grain into 1-2cm slices (or four equal steaks, if you prefer). Drizzle the sauce over the steak, scatter over the tarragon leaves, and serve with the chips and watercress on the side.

Nutrition Facts : Calories 1066 calories, Fat 66 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 60 grams protein, Sodium 2.3 milligram of sodium

SEA BASS WITH WATERCRESS SAUCE



Sea Bass with Watercress Sauce image

This delicious entrée takes just minutes, making it perfect for a quick weekday supper.

Yield Serves 2

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon vegetable oil
2 8-ounce sea bass fillets
3 tablespoons finely chopped shallots
1/4 cup dry Vermouth or dry white wine
1/2 cup whipping cream
1 cup (packed) chopped trimmed watercress (from 1 bunch, about 6 ounces.)

Steps:

  • Melt butter with oil in heavy medium skillet over medium-high heat. Add sea bass to skillet; cook just until opaque in center, about 4 minutes per side. Transfer fish to plate; tent with foil to keep warm. Pour off all but 1 teaspoon drippings from skillet. Add shallots to same skillet; stir 30 seconds. Add Vermouth; bring to boil. Continue to boil 1 minute. Add cream; boil until sauce thickens slightly and coats spoon, about 3 minutes. Add 3/4 cup watercress to sauce. Season with salt and pepper. Transfer fish to plates. Spoon sauce around fish. Sprinkle with remaining 1/4 cup watercress and serve.

SAUTEED VEAL CHOPS WITH WATERCRESS SAUCE



Sauteed Veal Chops With Watercress Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

1 bunch watercress
2 veal chops
2 tablespoons unsalted butter
1 large shallot, chopped
1/2 cup creme fraiche
Juice of 1/2 lemon
Coarse salt and freshly ground pepper to taste

Steps:

  • Trim stems from the watercress and discard them. Set a few leaves aside for garnishing. Wash watercress leaves and spin them dry.
  • Dry veal chops with paper towels. Melt butter in a skillet large enough to hold two chops comfortably and brown them on both sides without burning them. Remove them and set them aside. Keep warm.
  • Soften the shallot in the butter and add a couple of tablespoons of water, the watercress leaves and the creme fraiche. Bring the mixture to a boil, scraping up the cooking juices, and return the chops to the pan with the lemon juice. Cover and simmer gently until the chops are cooked to the desired doneness. Season them with salt and pepper.
  • Garnish the chops with the remaining watercress leaves and serve.

FARM EGGS WITH WATERCRESS AND PARSLEY SAUCE



Farm Eggs with Watercress and Parsley Sauce image

Provided by Scott Peacock

Categories     Blender     Egg     Garlic     Brunch     Easter     Vegetarian     Quick & Easy     Low Cal     Spring     Watercress     Parsley     Boil     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 8

10 large eggs (preferably local farm eggs), room temperature
2 tablespoons plus 1/2 teaspoon coarse kosher salt
1 small garlic clove, thinly sliced
2 tablespoons boiling water
1/4 cup coarsely chopped watercress
1/4 cup coarsely chopped fresh Italian parsley
1/8 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil

Steps:

  • Place eggs in single layer in large saucepan. Pour enough water over eggs to cover by 1 1/2 inches. Add 2 tablespoons coarse salt and bring to boil over high heat. Remove from heat; cover saucepan tightly and let stand 8 minutes. Drain. Return eggs to pan; cover with lid and shake pan to crack egg shells. Place eggs in large bowl of ice water and cool 5 minutes. Peel eggs and set aside.
  • Place garlic in small ramekin; pour 2 tablespoons boiling water over and let stand 2 minutes. Transfer garlic with garlic liquid to blender. Add watercress, parsley, cayenne, and remaining 1/2 teaspoon coarse salt. With blender running, add olive oil in thin stream and blend until mixture is smooth. Season to taste with freshly ground black pepper. do ahead Eggs and watercress-parsley sauce can be made 4 hours ahead. Cover separately and chill. Bring sauce to room temperature before using.
  • Cut eggs lengthwise into halves or quarters. If desired, cut off very thin slice from rounded side of each half or quarter so that eggs can stand upright. Arrange eggs on platter. Sprinkle lightly with salt and freshly ground pepper. Spoon watercress-parsley sauce over and around eggs and serve.

ASPARAGUS WITH WATERCRESS SAUCE



Asparagus With Watercress Sauce image

Make and share this Asparagus With Watercress Sauce recipe from Food.com.

Provided by Latchy

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 bunches asparagus, ends trimmed
1/2 bunch watercress, sprigs picked and washed and dried
2 tablespoons light sour cream
2 tablespoons good quality whole-egg mayonnaise
salt & freshly ground black pepper

Steps:

  • Place the asparagus in a steamer basket over a saucepan of simmering water.
  • Cover and steam for 2-3 minutes until tender crisp and bright green.
  • Or microwave if you prefer.
  • Reserve 4 of the sprigs of watercress and place the remaining sprigs in the bowl of a food processor with the sour cream and mayonnaise.
  • Process until almost smooth.
  • Season with salt and pepper and taste.
  • Divide asparagus spears among serving plates, top with a watercress sprig and serve with the sauce.

Nutrition Facts : Calories 91.6, Fat 3.8, SaturatedFat 1, Cholesterol 4.4, Sodium 92.2, Carbohydrate 12.2, Fiber 4.8, Sugar 3.6, Protein 6.2

GINGER MARINATED SQUAB WITH MANGO SAUCE AND WATERCRESS SALAD



Ginger Marinated Squab with Mango Sauce and Watercress Salad image

Provided by Ming Tsai

Categories     main-dish

Time 4h10m

Yield 4 servings

Number Of Ingredients 29

1 cup red wine
1/2 tablespoon dry mustard
2 tablespoons minced ginger
1 tablespoon minced garlic
1/4 cup canola oil
1/2 tablespoon juniper berries
4 squabs, breast and leg removed (attached), carcass roasted
Canola oil to coat
Salt and black pepper to taste
Juice of 2 limes
1 teaspoon sugar
2 tablespoons canola oil
2 tablespoons chopped macadamia nuts, save a little for garnish
3 cups watercress
Salt and black pepper to taste
Canola oil to cook
1 carrot, chopped
1 stalk celery, chopped
1 small onion, chopped
1/2 cup red wine
2 sprigs thyme
2 large slices ginger
1/2 tablespoon whole black peppercorns
1 tablespoon soy sauce
4 carcasses
Water to cover
1 large ripe mango, pureed in a blender (1 cup puree)
3 tablespoons butter
Salt and pepper to taste

Steps:

  • In a bowl, combine wine and mustard to dissolve. Add ginger, garlic, oil and juniper berries. Coat squab with marinade and let stand for 4 hours. Season the squab. Heat a skillet and coat with oil. Pan sear the squab, breast side down until brown, about 3 to 4 minutes. Flip and cook an additional 3 to 4 minutes. Squab should be eaten rare. Let rest 4 minutes.
  • WATERCRESS SALAD: In a bowl, whisk together juice, sugar and oil. Toss well with nuts and greens. Season and check.;
  • MANGO SAUCE: In a small stockpot or large saucepan, coat lightly with oil and brown mire poix. Deglaze with wine and reduce by 80 percent. Add thyme, ginger, pepper, soy, carcasses and cover with water, (6 to 8 cups). Bring to a boil and turn down heat to simmer, 11/2 hours. Strain. Place in another saucepan and reduce by 50 percent. Whisk in the mango puree and butter. Season and check. Keep warm.
  • PLATING: On white plates, sauce the whole plate. Place a small mound of salad in the center and lay 2 pieces of squab on top, legs crissed-crossed. Garnish with nuts.

ROASTED BEETS WITH WATERCRESS & HORSERADISH APPLE SAUCE



Roasted beets with watercress & horseradish apple sauce image

If you're after a superhealthy side dish, look no further than this low-fat salad, great as part of a buffet

Provided by Maria Elia

Categories     Dinner, Side dish

Time 2h20m

Number Of Ingredients 7

1kg raw, unpeeled beetroot
2 apples , peeled and chopped
1 tbsp sugar
2 tbsp cider or red wine vinegar
6 tbsp freshly grated horseradish
4 tbsp soured cream
2 bunches watercress

Steps:

  • Heat oven to 200C/180C fan/gas 6. If your beetroot comes with leafy tops, cut them down, making sure you leave about 3cm stalk intact. Leave the beets whole, then carefully wash and pat dry. Wrap individually in foil and roast until tender when pierced - about 1-2 hrs (depending on size). Cool in the foil before peeling. Can be done up to 2 days ahead.
  • To make the sauce, heat a small frying pan, then toss in the apples with the sugar and 1 tbsp water. Cover and cook until the apples are soft and mushy. Remove from the heat, add the vinegar and blitz to a purée using a hand blender or food processor. Stir in the horseradish and soured cream and season with salt.
  • To serve, cut the beetroot into wedges, place in a bowl and mix with the sauce. Serve on a bed of watercress.

Nutrition Facts : Calories 87 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.23 milligram of sodium

SMOKED HADDOCK & CHEDDAR FISHCAKES WITH WATERCRESS SAUCE



Smoked haddock & cheddar fishcakes with watercress sauce image

Serve these smoky, cheesy seafood bites with a vibrant green dipping sauce as a party nibble or sharing starter

Provided by Sarah Cook

Categories     Buffet, Canapes, Side dish, Snack, Starter

Time 2h

Number Of Ingredients 15

425g floury potatoes , cut into large chunks
1 bay leaf
6 peppercorns
small bunch flat-leaf parsley , leaves and stalks separated
225g smoked haddock fillets, skin on (we used dyed haddock to give the mash a lovely golden colour)
200g unsmoked haddock fillets, skin on
75g mature British cheddar , grated
4 spring onions , 0.5 very finely sliced, 0.5 roughly chopped
50g plain flour
2 medium eggs , beaten
100g fresh breadcrumbs
sunflower oil , for frying
50g watercress (weighed after discarding the thickest stalks)
4 tbsp rapeseed oil
2 lemons , 1 juiced, 1 cut into small wedges to serve (optional)

Steps:

  • Put the potatoes, bay leaf, peppercorns and parsley stalks in a big pan of cold water. Cover with a lid, bring to the boil and cook for 15 mins until tender. Using a slotted spoon, transfer the potatoes to a colander and leave to steam-dry. Turn the heat down, add the fish and poach gently for 5 mins until it flakes easily. Tip the potatoes into a big bowl and put the fish in the colander to drain for a few mins.
  • Add the cheese, some pepper and a little salt to the potatoes and mash well. Flake in about half the fish, discarding the skin and bones, and mash in too. Flake in the remaining fish in big chunks, scatter over the sliced spring onions and gently mix together. Roll the mixture into golf-ball-sized cakes.
  • Tip the flour onto a plate and season. Tip the egg and breadcrumbs into 2 shallow bowls each. Roll each fishcake first in the flour, then the egg, then the breadcrumbs. Sit on some parchment-lined trays that fit in your fridge. Chill for at least 1 hr or up to 24 hrs.
  • Fill a deep frying pan with 1-2cm of sunflower oil, heat until shimmering, then brown a few fishcakes at a time, turning regularly. If the oil gets too crumby, change halfway through. You can serve them straight away, or cool and chill for up to 24 hrs in the fridge, then simply warm for 30 mins in an oven at 180C/160C fan/ gas 4 before the party.
  • Make the dipping sauce up to 1 hr before serving - put the roughly chopped spring onions, the parsley leaves, watercress, rapeseed oil, 2 tbsp lemon juice and 5 tbsp water in a food processor or blender. Whizz to the consistency of single cream.
  • Pile the warm fishcakes onto a platter with a bowl of watercress sauce on the side and some lemon wedges for squeezing over, if you like.

Nutrition Facts : Calories 245 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium

SALMON WITH WATERCRESS SAUCE



Salmon with Watercress Sauce image

Serve steamed new potatoes and a stir-fry of vegetables with this entrée to round out the meal.

Yield Serves 8

Number Of Ingredients 6

4 tablespoons (1/2 stick) butter
1/2 cup finely chopped shallots
2 large bunches watercress, tough ends trimmed
1 1/2 cups whipping cream
8 8-ounces salmon fillets with skin
Additional watercress

Steps:

  • Melt butter in heavy large skillet over medium-low heat. Add shallots and sauté until beginning to soften, about 3 minutes. Add watercress and stir until wilted and still bright green, about 3 minutes. Add cream. Increase heat to high and bring to boil. Remove from heat. Puree hot sauce in blender until almost smooth. Transfer to heavy small saucepan. Season with salt and pepper. (Can be made 8 hours ahead. Refrigerate.)
  • Butter 2 steamer racks and place in 2 large saucepans over simmering water. Season salmon fillets with salt and pepper. Place salmon, skin side down, on steamer racks. Cover saucepans and steam until salmon is just opaque in center, about 10 minutes.
  • Whisk sauce over low heat to rewarm. Transfer salmon to platter. Spoon some of sauce over salmon. Garnish with additional watercress. Serve, passing remaining sauce separately.

WATERCRESS SAUCE



Watercress Sauce image

Provided by Bryan Miller

Categories     condiments

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 5

1 bunch watercress (reserve 4 to 5 sprigs for garnish)
1 egg yolk
1/8 cup lemon juice
Salt and pepper to taste
1 cup olive oil

Steps:

  • Cut 2 inches from the stems of the watercress. In a food processor, combine the watercress, egg yolk, lemon juice and salt and pepper. While processing drizzle in the olive oil. Keep sauce cool until serving. Place a dab of sauce aside each quail. Garnish plates with watercress.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 15 grams, Carbohydrate 0 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 51 milligrams, Sugar 0 grams

LINGUINE WITH WATERCRESS SAUCE



Linguine With Watercress Sauce image

Linguine with a piquante and peppery sauce made from watercress, anchovies and capers... From UK mag Good Food. If you can't find watercress, arugula can be subbed.

Provided by English_Rose

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

10 ounces linguine or 10 ounces spaghetti
1 garlic clove, peeled
6 anchovies packed in oil, drained
1 tablespoon capers, drained and rinsed
2 ounces watercress
6 tablespoons olive oil
black pepper

Steps:

  • Cook the pasta according to packet instructions until it is tender.
  • Put garlic, anchovies and capers into a food processor and blend well.
  • Add the watercress and blend again.
  • With the motor running, drizzle in the oil to make a soft paste.
  • Mix four tablespoons of the pasta cooking water to the sauce then season to taste.
  • Drain the pasta and return to the pan, stir in the sauce and serve with plenty of black pepper.

Nutrition Facts : Calories 459.1, Fat 21.9, SaturatedFat 3.1, Cholesterol 5.1, Sodium 293.8, Carbohydrate 53.7, Fiber 2.4, Sugar 1.3, Protein 11.4

BAKED CHICKEN WITH WATERCRESS OR SPINACH SAUCE



Baked Chicken With Watercress or Spinach Sauce image

Make and share this Baked Chicken With Watercress or Spinach Sauce recipe from Food.com.

Provided by English_Rose

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
salt & freshly ground black pepper
1 red onion, finely sliced
3/4 cup white wine
7 ounces watercress or 7 ounces spinach
5 1/2 ounces cream cheese
2 tablespoons vegetable bouillon granules

Steps:

  • Preheat the oven to 400°F.
  • season the chicken breasts with salt and pepper and place in the bottom of an oven proof dish.
  • Cover with the sliced onion and pour over the white wine.
  • Cover with foil and bake in the oven for 20 minutes.
  • Place the watercress or spinach in a liquidizer.
  • When the chicken is cooked, drain off the cooking liquid onto the watercress or spinach.
  • Add the cream cheese to the liquid and blnd until smooth.
  • Pour the liquid into a saucepan and heat, seasoning to taste with the vegetable bouillon powder.
  • When the chicken is cooked, remove from the oven and slice.
  • place the sliced chicken on serving plates and coat with the sauce.
  • Serve with salad.

Nutrition Facts : Calories 319.5, Fat 15.1, SaturatedFat 9, Cholesterol 111.3, Sodium 215.6, Carbohydrate 5.6, Fiber 0.6, Sugar 1.8, Protein 31.6

MACKEREL, WATERCRESS AND RHUBARB GINGER SAUCE



Mackerel, Watercress And Rhubarb Ginger Sauce image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 30m

Yield 6 servings

Number Of Ingredients 12

9 ounces of rhubarb (trimmed weight), cut in 3/8 inch dice
3 fluid ounces orange juice
1 ounce super-fine sugar
1 ounce crystalized ginger, chopped in small pieces
1 tablespoon unsalted butter
6 whole baby mackerel (6 to 8 ounces cleaned), boned, heads and fins removed, tails intact
6 sprigs fresh tarragon
About 2 tablespoons extra-virgin olive oil
Freshly ground pepper and coarse sea salt to taste
2 bunches watercress
2 tablespoons extra-virgin olive oil
1 teaspoon finely minced garlic

Steps:

  • Put rhubarb in saucepan with orange juice, half the sugar, half the ginger and the butter. Cook over medium heat until rhubarb is tender but still holding its shape. Taste for sweetness and add more sugar and ginger if necessary.
  • The sauce must be sharp and intense.
  • Preheat broiler or grill. Stuff cavity of the mackerel with tarragon sprigs. Brush fish with olive oil, season with salt and pepper and cook over or under high heat for four to five minutes on each side.
  • Meanwhile, discard stems from watercress. Rinse leaves and drain well. Heat oil in large skillet over high heat and add garlic and salt and pepper. Immediately add the watercress and stir until barely wilted. Remove from pan and put alongside mackerel on six individual plates. Serve immediately.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 20 grams, Carbohydrate 11 grams, Fat 30 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 138 milligrams, Sugar 7 grams, TransFat 0 grams

BARLEY GNOCCHI WITH WATERCRESS SAUCE RECIPE



Barley gnocchi with watercress sauce Recipe image

Provided by BobLongo

Number Of Ingredients 12

1 cup (about 6 1/2 ounces) pearled barley
1 bay leaf
1/2 pound watercress
1/2 cup fresh basil
2 ea shallots minced
1 tablespoon olive oil
1 Tablespoon unsalted butter
4 ea scallions, white and green part, minced
1 tablespoon minced fresh oregano or 1 teaspoon dried
1 tablespoon minced fresh parsley
1/4 About 1/4 cup unbleached flour
2 cups defatted chicken or vegetable stock

Steps:

  • (4 servings) In a small saucepan, combine the barley. 3½ cups water and bay leaf. Bring to a boil, and then reduce the heat to a simmer. Cover and continue to simmer until liquid has absorbed, about an hour. Uncover and let the barley cool. You will have 3 Meanwhile to make the sauce, discard the tough stems from the watercress and basil and rip them into tiny pieces. Do not chop with a knife or in a processor because they could turn brown around the edges. Scoop them into a 9-inch glass pie dish and add the shallots, oil and butter. Cover with vented plastic wrap and microwave on full power until the greens have wilted, about 1½ minutes. Remove the sauce to a dish and keep it warm. To make the gnocchi, scoop the barley (remove and discard the bay leaf), scallions, oregano, parsley and flour into a processor and whiz until a ball of dough is formed, about 10 seconds. Then wet your hands and shape the dough into firm, walnut- sized balls; you will have about 20. Meanwhile pour the stock into a 9-inch glass pie dish, cover with a plate and heat for a couple of minutes to get the chill off. When the gnocchi are ready, set them into the dish, cover again and microwave on full power until they are heated though and slightly shiny, about 3 minutes. Do not over-microwave or the gnocchi will fall apart. When the gnocchi are ready, immediately remove them from the stock and arrange them in 4 shallow bowls. Scoop on some sauce and swirl the gnocchi around so they are coated. Serve warm as an appetizer or first course. Per serving: 301 calories, 9 gm protein, 48 gm carbohydrates, 8 gm fat, 3 gm saturated fat, 9 mg cholesterol, 415 mg sodium.

ROASTED COD WITH EASY WATERCRESS SAUCE & ROASTED CHERRY TOMATOES



Roasted cod with easy watercress sauce & roasted cherry tomatoes image

For a no-fuss fish dish, try roasted cod with easy watercress sauce and roasted cherry tomatoes

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 11

6 Icelandic cod fillets (about 175g/6oz each), skin on
25g butter , softened
2 tbsp olive oil
300g cherry tomato , a mix of red and yellow if you can get them
2 shallots , finely chopped
150ml dry white wine
half a 200g tub crème fraîche
bunch of watercress , tough stalks removed, roughly chopped
juice of half a lemon
100ml whipping cream
parsley or chervil sprigs, to garnish

Steps:

  • Smear the skin of the cod with the butter and season with sea salt. Heat 1 tbsp of the oil in a frying pan. When very hot add the cod, skin side down, and fry, without moving the fish, until the skin is crisp and golden. Invert on to a shallow ovenproof dish, ready to finish it off in the oven.
  • Put the cherry tomatoes in a separate shallow ovenproof dish and drizzle with another 1 tbsp oil.
  • To make the sauce, cook the shallots and wine in a small pan for about 2-3 minutes until the wine has almost gone. Tip into a food processor with the crème fraîche and watercress, season with salt and pepper and blitz. Add a squeeze of lemon juice to taste, return to the pan and set aside. Lightly whip the cream until it just holds its shape. (At this stage the cod, sauce and cream can be kept in the fridge, lightly covered with cling film, for up to 4 hours.)
  • About 20 minutes before you are ready to cook, preheat the oven to fan 170C/conventional 190C/gas 5. Roast the cod and tomatoes for 12-15 minutes until just cooked. Meanwhile, gently reheat the sauce, remove from the heat and fold in the cream. Taste and add more seasoning and lemon juice if necessary. Set the cod on warm dinner plates with the cherry tomatoes and spoonfuls of watercress sauce. Garnish with sprigs of parsley or chervil and serve with buttered new potatoes.

Nutrition Facts : Calories 347 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.44 milligram of sodium

SALMON & FENNEL EN CROUTE WITH WATERCRESS SAUCE



Salmon & fennel en croute with watercress sauce image

The perfect way to serve pastry for a light but filling meal

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 10

2 fennel bulbs (approx 375g/13oz) halved and very thinly sliced
1 Spanish onion (red onion)
25g butter
2 garlic cloves , sliced
50g chopped watercress
500g pack puff pastry
4 skinless, boneless salmon fillets , preferably organic
1 egg , beaten
half a 85g bag watercress
200g tub crème fraîche

Steps:

  • Fry the fennel and onion in the butter for 5 mins. Add the garlic, fry for 5 mins more until the veg is soft, then stir in the watercress.
  • Cut the pastry into 4 pieces, then roll each piece to approx 22cm square. Spoon a quarter of the veg onto one half of each piece of pastry and spread to approx the shape of the salmon fillet. Put the fish on top, then brush round the pastry with egg, fold over and seal. Trim the pastry to make 4 parcels, then decorate with the trimmings.
  • For the sauce, whizz all but 4 sprigs of watercress with the crème fraîche and seasoning. Heat until bubbling when ready to eat. Heat oven to 220C/fan 200C/gas 7. Brush the parcels with egg, then bake for 15 mins until golden. Serve parcels on a pool of sauce, garnished with the reserved watercress. Serve with new potatoes and green beans or salad.

Nutrition Facts : Calories 983 calories, Fat 70 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.35 milligram of sodium

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