Wednesday, 23. December 2009

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Sauces, dressings and Dips.

Bar-b-q sauce.

Combine all ingredients in a saucepan and bring to the boil. Reduce heat and simmer for 15-20 minutes, stirring continuously. If required, thicken with 2 tablespoons of corn flour.

Bar-b-q sauce 2.

Cook the onion and garlic in the oil until softened. Add the remaining ingredients and simmer for 5 minutes.

Bar-b-q sauce 3.

Béarnaise Sauce.

Place vinegar, chopped shallot, tarragon, bay leaf and peppercorns in a pan and bring to the boil. Boil on high heat until reduced by half. Strain liquid into top of double saucepan, add egg yolks, beat over simmering water for 1 minute. Add melted butter,  continue beating until thickened. Remove from heat, place in blender, blend thoroughly.

Béchamel Sauce.

Warm the milk until quite hot in a pot or the microwave. Place the butter, flour and salt in a pot and cook over a moderate heat for about 4 minutes, or until the paste that forms no longer sticks to the bottom of the pot. Add the hot milk and whisk well. Place back on a moderate heat and cook, stirring constantly with a wooden spoon, until the product boils. Stir in the cream, and pour the sauce out of the pot into a bowl. Set aside to cool.

Beef Stock.

Combine all ingredients in a large pan, bring to the boil and simmer for at least 30 minutes. Strain through sieve. Stock can be kept in a sealed container in the refrigerator or frozen.

Brandy cream sauce.

Melt butter in saucepan, add garlic, sauté 1 minute, add mustard, stir until smooth, add brandy, water, salt and pepper and stir until sauce boils, reduce heat, add cream and simmer 1 minute.

Brandy Sauce

Mix cornflour and sugar together in a pan. Slowly add a little milk and vigorously stir to form a smooth paste. Place pan on medium heat, add the rest of the milk and whisk for a couple of minutes

until the sauce is smooth and combined. Stir in butter and brandy. Serve hot.

Butterscotch sauce.

Place brown sugar and water (or cream) in a saucepan, bring to boil, (don't boil the cream) simmer for 2 minutes, stirring once, add butter and simmer further 2 minutes. Blend arrowroot with 2 tablespoons water, add to saucepan and stir. Simmer for further 2 minutes, add vanilla and stir to combine.

Caramel Sauce

Put 1 kg of white sugar into a deep frying-pan, stir over medium heat until the sugar goes brown. Pour over 1 litre of water and stir till it boils, remove from heat and strain into a bottle. Sauce will keep for some weeks in the refrigerator and is very useful for colouring soup and gravies

Chicken stock.

Combine all ingredients in large pan, bring to boil over medium heat, skim to remove any scum. Reduce heat and simmer gently, covered, for 1½-2 hours. Remove from heat and spoon off any scum from top of stock. Strain to remove bones etc.

Cocktail sauce.

Combine all ingredients well, store in refrigerator for a few hours prior to use. Does not freeze.

Cocktail sauce (2) (excellent for grilled fish).

Combine all ingredients in sealed jar, mix well, cover, refrigerate for at least 1 hour prior to use.

Cocktail sauce (3)

Combine all ingredients in a small bowl, add more cream and Worcestershire sauce to taste

Corn chip dip.

Press cream cheese in bottom of 25cm glass pie plate. Spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. Bake at 180°C for 25 minutes. Serve with corn chips.

Curry paste.

Heat 2 tablespoons oil in small pan, add onion, garlic and ginger and stir over low hear until onion is soft. Add coriander, cumin, mustard, turmeric and cinnamon and stir over low hear for  minutes. Add chilli sauce, ½ cup oil, vinegar and lemon juice, stir over med heat for 3 minutes or until mixture thickens. Cool, keep in sealed jar. Keeps in refrigerator for 30 days. 1 cup

Dukkah

In a hot, dry pan, toast sesame seeds, almonds, coriander seeds and cumin seeds, separately, until fragrant, stirring. Cool, then coarsely grind with sea salt and pepper. Serve with warm Turkish bread and olive oil

French Dressing

Place all ingredients in screw top jar, shake well, use immediately.

Fruit chutney.

Peel and roughly chop the tomatoes, chop onions, peel, core and chop apples. Combine all ingredients in a large boiler, stir over medium heat until all sugar is dissolved. Bring to boil, then reduce heat and simmer uncovered for about 2½ hours or until chutney is thick—stirring occasionally. Pour into hot sterilised screw top jars, seal and allow to stand for at least 7 days. 5 cups

Garlic Butter.

In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, parsley, pepper and paprika. Mix until smooth.

Ginger paste.

Remove the skin from fresh ginger and blend to a paste in a food processor. Store in a sealed container in a refrigerator.

Glaze for ham.

Carefully ease the skin off the ham—in one piece. Score the fat into a diamond pattern (about 1 inch between lines) making sure not to cut into the meat. Slice small piece off base of ham so it sits flat then place in a large baking dish. Combine all ingredients, except the cloves, then brush ¼ of the mixture over the ham. Stud each diamond on the ham with a clove. Cook the ham in a preheated oven at 160C for about an hour and a half, brushing with remaining glaze and drippings from the tray every 20 mins or so. Remove from oven and let rest for at least 5 mins. Serve hot or cold.

Gremolata

(Gremolata is a garnish which is traditionally sprinkled over the Italian dish Osso Bucco. However, it will also add zing to grilled, braised, broiled and roasted veal, pork and lamb) Mix together all ingredients and sprinkle over the meat just before serving.

Guacamole.

Slice avocados, remove the seed, scrape flesh from skin, puree in blender. Add onion, Tabasco sauce, tomatoes,  lemon juice and coriander and puree again. Remove from blender, place in bowl. Stir in cream and season with salt and pepper to taste.

Hollandaise Sauce (quick version).

Whip cream until soft peaks form, place in steamer saucepan with mayonnaise, stir gently until sauce is melted and heated through.

Hollandaise Sauce with parsley.

Place vinegar in bowl, cook in microwave for 1 minute on high. Remove, stir in butter, cook on high for 30 seconds. Blend cornflour and a small amount of water to make a smooth paste, stir into mixture, cook for 30 seconds, stir, then cook further 30 seconds, remove from oven. Add cream, egg yolk and parsley, puree in blender until smooth.

Lemon yoghurt sauce  (Great for chicken, lamb and/or beef).

Combine all ingredients together, store in refrigerator.

Marinade (perfect for lamb kebabs).

Combine all ingredients in a small pan and heat slowly, stirring until mixture boils. Turn up heat, boil vigorously for 1 minute, remove from heat and store in refrigerator until read for use.

Mango cream sauce.

Use a blender and blend cheese until it is soft, add mango and continue to blend until mango is mashed and mixed well with cheese. Add and blend remaining ingredients, chill in fridge until ready to serve.

Mayonnaise.

Have eggs and oil at room temperature to prevent curdling. Combine egg yolks, mustard and half lemon juice in mixer, slow beat until mixture goes pale and thick. Gradually add oil. (If oil is added too quickly it will curdle mixture. Should this happen, gradually add an additional egg yolk.)

Beat until oil is completely absorbed. Beat in remaining lemon juice, vinegar, chives, parsley and enough cream to give a smooth consistency.

Mint Béarnaise.

Place vinegar, chopped shallot and peppercorns in a pan and bring to the boil. Boil on high heat until reduced by half. Strain liquid into top of double saucepan, add egg yolks, beat over simmering water for 1 minute. Add melted butter, continue beating until thickened. Remove from heat, place in blender, blend thoroughly.

Orange apricot sauce (ideal for roast lamb).

Combine sauce, juice and jam in small sauce pan, stir over low heat without boiling until smooth. Combine cornflour with a little water until smooth paste, add to saucepan, increase heat and continue stirring until mixture boils and thickens.

Pasta sauce.

Add olive oil to large heavy pot on medium heat, add garlic, stir for 1 minute, add onion, celery, carrots and capsicum, stir until vegetables are soft, turn up heat, add wine, stir until liquid is reduced by half, add tomatoes and tomato paste and remaining ingredients, stir until mixture boils, turn heat down and simmer for about 1 hour until mixture thickens.

Pepper butter  (Ideal for grilled fish).

Combine butter with garlic, spice, parsley and peppercorns in bowl. Spoon mixture onto alfoil, shape into a log, wrap foil around butter firmly to form uniform cylinder. Place in refrigerator for at least 1 hour to allow to set. To serve, slice through log to form small disks.

Pest.

Place all ingredients in blender, puree.

Pizza sauce.

Combine all ingredients. Makes about 1½ cups, enough for 2 pizzas.

Salad dressing.

Beat the egg yolk, mustard, salt and condensed milk together until well mixed. Gradually add the vinegar then melted butter, then mix well for further 2-3 minutes. Store in refrigerator.

Salad dressing (2).

Combine the cream with the garlic, mayonnaise and mustard powder. Mix together the oil, vinegar and lemon juice then gradually mix this into the cream mixture. Taste and add salt and pepper as required.

Salad dressing (3)

Place all ingredients in a sealed jar, shake well, place in fridge for about 30 mins before use.

Salsa verde.

Using a mortar and pestle, pound the garlic, anchovies, capers and salt until broken down slightly. Add the fresh herbs, lemon juice and zest until they form a thick paste. Slowly add the oil in a thin steady stream until it forms a thick sauce. Season to taste and spoon into a serving bowl.

Sage glaze  (Ideal for grilled sausages).

Combine stock cube, water, sage and honey in small saucepan, mix well, bring to the boil then simmer uncovered for 5 minutes. Combine cornflour with small amount of water to form smooth paste, add to saucepan, stir until sauce boils and thickens.

Seafood cocktail sauce.

Combine egg yolks, butter and lemon juice in top of double saucepan, stir until sauce thickens. Remove from heat stir in tomato sauce and Tabasco, mix well, then add cream. Place in bowl, cover with Glad wrap for at least 1 hour. Do not refrigerate or butter will solidify.

Seafood cocktail sauce (2).

Mix well, allow to stand for at least 2 hours in the refrigerator before use.

Skordalia.

Soak the bread in milk for 5-10 mins, remove, squeeze out excess milk, then place in blender with garlic, pinch of salt and cayenne pepper and blend until smooth. Gradually add 75ml extra virgin olive oil and 15ml boiling water, continue to blend until it forms a thick dip. Great with pita bread or as a sauce with chicken or fish. 

Sour cream and mustard sauce (Great for jacket potatoes, grilled steak).

Combine all ingredients, store in refrigerator.

Soy and Sesame dressing.

Combine all ingredients in a screw-top jar. Shake well until will combined. Use on salads or as a marinade to give fish or chicken an oriental touch.

Spinach sauce.

Wash spinach, remove white stalks, cook gently for 5 minutes covered in pan with no added water. Remove, place in blender with garlic, pine nuts, basil and parsley. Blend until smooth, gradually adding oil and salt and pepper.

Sweet and Sour sauce.

Drain syrup from pineapple, set aside. Add small amount of syrup to saucepan, add corn flour, mix to smooth paste, add remainder of syrup and all other ingredients except pineapple, mix well, heat and stir until clear and thickened. Add pineapple, stir well, cook for further 30 seconds.

Tangy lemon sauce (Ideal for fish or chicken).

Combine juice, stock cube, garlic, sugar, butter and lemon butter in a small saucepan. Combine cornflour with small amount of water until smooth paste, add to saucepan, bring to the boil stirring constantly, simmer uncovered for 5 minutes, add parsley.

Tartare sauce.

Combine all ingredients well, store in refrigerator for a few hours prior to use. Does not freeze.

Texas hot sauce.

Mix all ingredients together in a large saucepan. Bring to the boil and simmer for 20 minutes.

Thai green curry paste

Place all ingredients into a food processor and blend, add oil a little at a time until mixture forms a smooth paste. Can be stored in sealed container for up to 1 month in refrigerator. 1 cup

Tomato sauce (fresh).

Peel tomatoes by placing them in boiling water for about 10 seconds. Drain in cold water and slip off their skins. Cut into wedges and remove the seeds. Place tomatoes in a blender and add all ingredients. Blend until smooth. Chill in fridge before using, whisk before using.

Tuna Dip.

Puree all ingredients with wand blender, allow to sit for at least 2 hours in the refrigerator before use.

Turkey Stuffing.

Roughly chop the marjoram, pistachio nuts and the parsley. In a large saucepan, heat the butter over medium heat until it foams, add the onion and garlic, season with salt and freshly ground black pepper and gently cook, stirring, for 10 mins. Remove the saucepan from the heat, add the bread-crumbs, apricots, pistachios, and herbs, stir in then let stand for 15 mins. When cool, stuff the turkey.

Vinaigrette.

Combine all ingredients, except oil, in a medium bowl and whisk until well combined. Gradually add oil, whisking all the time. Shake well before using.

White sauce.

Blend cornflour with ½ cup milk, add remainder of milk and sugar to saucepan, heat to just before boiling point, add the cornflour mixture, simmer and stir until mixture thickens.

White Sauce (2) (Great for corned beef and/or cauliflower).

Add the flour and butter to a small saucepan, stir and heat for 1-2 minutes to form a roux. Remove and set aside. Place all other ingredients in a sauce pan and bring to the boil, reduce heat and simmer for approximately 5 minutes. Remove the onion and bay leaves and discard. Add the roux to the milk, and whisk until combined. Cook, stirring, until mixture has thickened. Season with salt and pepper, and strain if desired.

Worcestershire sauce.

Peel garlic and roughly chop. Core apples, leaving skin on and roughly chop. Peel the orange, discard the peel and chop the flesh roughly. Put garlic, apples and orange in a large saucepan with 3 cups vinegar. Bring to a slow boil and cook until fruit is pulpy. Add the remaining ingredients. Reduce heat and simmer 35 minutes. Drain, reserving the liquid. Puree the fruit in a blender, then return to the liquid. Stir to blend, then pour into sterilised bottles. Makes approximately 5 litres.

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