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SAUCES
(p2)
Click Here
for BBQ
Butters and Sauces
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Meat Ball Glaze
Suitable for Pork
or Mince meatballs Also over Boiled Carrots
2 tbsp brown sugar 2
tbsp soy sauce 1 tbsp tomato sauce 1 tbsp water
small bunch finely chopped parsley dash of black pepper.
Mix well in saucepan and use low heat on stove top. Place pre cooked
meatballs in glaze and stir to coat OR pour over cooked meatballs.
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Meatloaf Sauce Topping
Easy
Mix:
1/4 cup ketchup 1/4 cup brown sugar 2
tsp hot english mustard
Hard Mix:
1/2 cup water 1/4 cup brown sugar 1/4 cup tomato sauce 2 tbsp vinegar 1/4
cup Worcestershire sauce 2 Tbsp lemon juice
1 small tsp coffee 2 tbsp butter Bring to boil and boil
for 5 mins while stirring.
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Spicy BBQ Sauce
Basic Version Use for
marinade, basting and as a table sauce.
Ingredients:
1 cup
watties tomato sauce 1/2 cup water 1/4 cup soy sauce 2 tbsp
vinegar 1 tbsp brown sugar 1 tsp mustard
1 tsp horseradish 1 clove garlic 2 tbsp worcestershire sauce.
Method:
Combine ingredients in saucepan. Simmer 10-15 minutes.
Variation:
Add
to Basic Version
1 tsp dried oregano 1 tbsp paprika
1/2 tsp garlic powder 1 tsp chilli powder 1/2 tsp ground
cloves 1 tsp cracked black pepper
2 tbsp whole grain mustard 2
tsp
liquid smoke 2 tbsp onion flakes
Add dry ingredients to basic
sauce and mix well. Bring mixture to a boil, then simmer 1 hour over low
heat .Beware it will splatter so cover up
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Barbeque Rib Sauce
Suitable for Pork or Beef
Ribs ~ Beef should be simmered until tender and drained before
marinating and barbequed
Ingredients:
1 tsp hot english mustard 1 tsp paprika
1/2 tsp oregano 1/2 tsp cumin 3 tbsp peanut oil 2 crushed
cloves garlic 1 tbsp brown vinegar
1 cup tomato sauce 1 tsp tabasco (or similar) 2 tbsp
worcestershire sauce 1/4 cup tomato paste 1/3 cup brown sugar
Method:
Mix the mustard and dry spices with the oil in a saucepan.
Med heat and stir. Blend in the sauces and remaining ingredients
Cook on med
heat for 5 mins stirring until combined. Coat your ribs and marinate over
night. Store some for later to
brush on when BBQing
Cook on BBQ turning frequently until cooked through.
Variation:
Add Masterfoods "BBQ Smokey Seasoning" OR
Watties
"Smokey Tomato Sauce BBQ style " OR 1
tsp of liquid smoke for smokey flavouring
Add 1 tbsp Molasses ( The big "secret" ingredient that will have them all guessing }
Substitute 2 tsp of honey for the brown sugar for a sweeter taste
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Onion Gravy
1 large onion 25gm butter 1 heaped tbsp flour
300ml vege water or vegetable stock 1 bay leaf 1 tsp dried
sage
salt and pepper dash of shoyu (or dark soy sauce)
Peel and chop the onion. Melt the butter in a frypan and sauté the onion
with the sage and bay leaf for 5 mins.
Stir in the flour and cook for another 10 minutes until the onion is
very soft and the flour has browned. Keep your eye on it.
Do not let the flour burn. Now gradually add the water, stirring to
prevent lumps, and bring to the boil. Add the shoyu.
Add the seasoning and cook for another 10 minutes. Remove the bay leaf
and serve as it is or blend into a smooth sauce.
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Mushroom Gravy
1 onion, finely chopped 6-10 mushrooms, finely chopped
(brown and white if you have them) 1 tbsp olive oil
2-3 tbsp shoyu soya sauce
pinch cayenne pepper dried dill / basil to taste
1/3 cup flour 11/2 cups vegetable stock 1 tsp
marmite
Method:
In a medium saucepan, sauté the mushrooms and onions in oil on
medium-high heat until onions are clear and mushrooms tender.
Add soy, cayenne, basil, dill and pepper and stir together Remove from
heat and slowly stir in flour, mixing well (it will become dry)
Now slowly add stock a little at a time until everything becomes well
mixed and there are no lumps leave it to simmer, stirring
occasionally
Taste and add more marmite if required.
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Crockpot Slow-
Simmered Bolognese Meat Sauce
Ingredients:
2 tbsp olive oil 700g beef mince 1 med onion minced
2 carrots peeled minced 2 stalks celery minced 1 can
evaporated milk 1 tsp nutmeg
2 tsp sugar 3 tsp salt 1/2 tsp ground black pepper 2
tbsp minced fresh parsley 2 tbsp minced fresh basil 2 cans
tomato puree ( 56 oz)
Method:
Heat olive oil on med heat and add onion carrot and celery
Sauté for about 5 mins Add mince and cook until no longer pink breaking
up well
Place this and all other ingredients into crockpot and mix together well
Cover set on auto for 7 ~ 8 hours or low for 8 ~ 9 hours
Taste and add salt and pepper as desired.
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Capsicum Sauce
Ingredients:
5 red
capsicums, halved, membrane and seeds removed. 1 red chilli seeded and
finely chopped 1 cup
white wine vinegar 2 tbsp lemon juice
3 cups sugar 50g jam setting
mix
Method:
Roast halved caps in a hot (200 deg) oven, cut side down on a foil
lined oven tray for approx 40 mins. If the edges start to blacken, cover
loosely with foil. Place into plastic bag to sweat for 10
mins, so you can remove skins. Trim off any burnt edges. Place skinned
caps in a food processor and blend until smooth. Add chilli, vinegar,
lemon, 1 tsp salt, and blend again for 30 secs. Put in a large pan with sugar and stir over a low heat until all the
sugar has dissolved. Bring to the boil and add the jam setting mix.
Continue to boil, stirring often. They say 5 mins, but I have done it up
to half an hour so it gets nice and rich.
The natural sugars in the
caps must caramelise Pour into clean sterilized jars and
refrigerate
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Red Pepper Sauce
Ingredients:
16 to 20 red peppers, 2 cups rice or cider vinegar, 2 cups white wine
vinegar, 6 cups sugar, 1 tsp salt
Remove seeds and roughly chop peppers. Put in a large heavy saucepan
with vinegars. Bring to boil.
Reduce heat and simmer for 15 minutes.
Process until smooth and return juice to washed saucepan, add sugar and
stir over low heat until it is dissolved.
Gradually bring to the boil and simmer very gently for 15 to 20 minutes
until lightly thickened. Ladle into sterilized jars
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Cauliflower Puree
Add grated tasty cheese ~ curry powder ~
dijon mustard to suit your dish.
300gm cauliflower florets, chopped 1 garlic clove, smashed
1/3 cup chicken broth 1/2 tsp salt 2 tbsp cream
1 tsp unsalted butter
Simmer cauliflower, garlic, broth, and salt in a small saucepan,
covered, until cauliflower is very tender, about 10 minutes.
Puree mixture with cream and butter in a food processor until smooth or
use blender stick.
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Cauliflower Puree
1 head of cauliflower, cut into florets milk 1/2 onion
4 cloves 2 bay leaves salt and pepper
fresh chives, finely chopped
Method:
Gently cook cauliflower in butter for a few
minutes to sweat then season well. Barely cover with milk and add the
onion, studded with cloves.
Add bay leaves. Simmer until the cauliflower is just soft.
Remove the cauliflower from the milk and purée in a food processor
Can a little of the cream to correct the consistency if necessary.
Season and finish with chopped chives.
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Cumberland
Sauce
This sauce is frequently served with ham,
venison or lamb.
Ingredients::
1 orange zest and juice 1 lemon zest and juice 4 tbsp
redcurrant jelly 1 tsp dijon mustard 4 tbsp port
Ground ginger - pinch (optional). Method:
Cover the orange and lemon zest with water,
simmer for 5 minutes and drain.
Place the orange and lemon juices, redcurrant jelly and mustard in a pan
and heat gently, stirring continuously, until the jelly has melted.
Simmer for 5 minutes. Add the port and ginger if using.
Serve hot in a jug or sauce boat.
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Mushroom
Sauce
(a) Slice an onion and sauté in olive oil. Melt 2
tbsp of butter, add a cup of finely sliced mushrooms and brown.
Sprinkle in a tsp of cornflour.
Then add 150ml of cream, a pinch of nutmeg, cook simmering until the sauce is
thickened
(b) Melt 2 tbsp of
butter and add some freshly crushed garlic. Add a cup of finely sliced
mushrooms and brown. Sprinkle in a tsp of cornflour.
Add white pepper
and 150ml of cream and stir until the sauce is thickened
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Mushroom and Red wine
Sauce
Best made after meat cooked
or can be made from scratch
Ingredients:
shitake mushrooms, stems removed 1/2 cup red wine (cab
sauvignon) 1/2 cup beef stock 1 x small onion knob of
butter
little cream 1/4 tsp cracked pepper
salt 1 clove garlic 1 tsp Italian herb blend
1 tsp flour
Method:
In a fry pan , cook your steak and set aside to rest.
In
the same fry pan on med / high heat , sauté the small finely chopped onion
and garlic until caramelised and set aside.
Add the finely chopped
mushrooms to the fry pan and dry fry till any water is expelled. Add a good knob of butter,
stir , then a little flour.
Stir/coat all the mushrooms until the butter
disappears Remove and set aside with onions.
To the fry
pan add the stock, a pinch of salt, the cracked pepper and Italian
blend. Bring to the boil, then add the red wine.
Deglaze the
bottom of the pan. Boil on high for few mins reducing the liquid. Add
mushrooms, onions a dash of cream and stir for minute or two.
Return the steak to the
sauce and baste to warm meat through . Serve immediately..
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Tomato and Onion Sauce
Pork Chops ~ Steak ~ Lamb Chops
Ingredients:
2 cloves crushed garlic
freshly ground black pepper 1 small bunch finely chopped fresh
parsley and fresh basil 1/2 cup stock
1/4 cup tomato puree or sauce 2 onions quartered and flaked
Method:
Drizzle chopped onions with olive oil in a
shallow metal baking dish. Place in oven and fan grill at 225c for 15
mins turning half way through
Place the baking dish on the stove top and add all the other ingredients
and simmer for 2-3 mins stirring all the while until blended and hot.
Pour sauce and onions over your cooked meat.
Variation:
Add 1/4 tsp paprika and 1/4 tsp of chilli power to the sauce for a
bit of bite
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Sweet and Sour Sauce
Ingredients:
1 finely chopped onion 2 tbsp of oil 2 tbsp cornflour
1 tsp ground ginger 1 tbsp brown sugar 3 tbsp vinegar
1 cup pineapple pieces with juice
Method:
In a saucepan sauté onion in oil. Add
all the other ingredients and cook on medium stirring all the while..
Using a hand blender mix and mash the ingredients to a nice sauce
consistency
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Sweet and Sour Sauce
Simmer all ingredients
together for 3 mins makes 1 1/2 cups
1/4 cup brown sugar 2 tbsp
cornflour 1/4 cup water 2 tbsp vinegar 2 tbsp
honey 2 tbsp soya sauce
3/4 cup pineapple juice can add a little crushed pineapple as
well. Use stick blender to mash and mix.
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Sweet and Sour Sauce
also can add onions and
peppers
1/2 cup white or wine vinegar
1/2 cup pineapple juice 2 tsp soy sauce 2 tbsp
tomato sauce 1/3 cup sugar.
Bring all ingredients to the boil. Can add the pineapple pieces in once
hot and blend with stick blender. |
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