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  SAUCES   (p3)    HOME MADE                Click Here   for BBQ Butters and Sauces
Home Made Tomato Sauce            You can add some tomato pulp
4 pkts Maggi Tomato Soup  4 cups cold water  2 cups vinegar  2 cups sugar  1/2 x tsp ground cloves  1/4 x tsp cayenne pepper  black pepper.

Place ingredients in a saucepan, mix well. Bring to the boil, simmer for 20 minutes stirring occasionally. Use hand wand to thicken  Bottle .
If tomato pulp used, store in fridge
Home Made Tomato Sauce
3.6 kg tomatoes   1 litre vinegar   125g salt   1 kg white sugar  1 pkt Gregg's pickling spice (put into muslin bag)  1 kg apples  6 x onions
Cut up tomatoes, apples and onions Add all other ingredients. Boil 3 hours. Remove pickling spice.  Use hand wand to thicken
Sieve through colander  then bottle and seal tightly

Home Made Tomato Sauce
3.6 kg ripe tomatoes, chopped roughly  1 litre vinegar   114g common salt   2 tbsp pepper   25g pickling spice (in a muslin bag)  
5 large onions, chopped roughly  3 large apples, cored and chopped roughly  900g sugar   6 cloves garlic, chopped
Boil all ingredients in a large pot for three hours.. Remove pickling spice and blend mixture. Bottle into sterilised bottles

Home Made Tomato Sauce
3 kg tomatoes   250g onions   1/2 oz ground ginger   1/2 oz cloves  2 oz salt  cayenne pepper to suit taste.
Add a little water to stop burning and simmer/boil slowly for 2 hrs. Strain, and when cool add 300ml vinegar and 250g sugar.
Boil again until proper thickness & bottle when cold.

Homemade Plum Sauce
2.5kg plums, destoned  1 kg sugar   3 pints vinegar   6 tsp sea salt   1/2 tsp cayenne pepper 1 dsrtsp whole cloves 1 dsrtsp ground ginger.
Boil until pulp  Strain and bottle.

Homemade Worcestershire Sauce
3 onions, peeled and chopped roughly    1 kg brown sugar   2 tbs ground ginger   4 tbs salt   1 orange, sliced roughly
4.5 litre malt vinegar  1.3 kg apples, cored and chopped roughly   1/2 tsp cayenne pepper   2 tbs  whole cloves
Put all ingredients in a large pot. Boil slowly for three hours. Strain.    Pour into sterilised bottles.   Store six weeks before use

Homemade Thai Sweet Chilli Sauce
Ingredients:
12  red chillies (sliced finely, seeds left in)  6  cloves garlic (crushed)   1/4 cup Asian fish sauce   2 cups sugar
11/2 cups white vinegar   1 tsp salt  11/2 cups water.
Method:
Bring all ingredients to the boil and reduce heat to a simmer for 1 hour stirring often. The mixture should reduce to a syrup consistency.
Seal in sterilised bottles when cold.    Refrigerate after opening.    The longer you cook it the hotter the chilli taste is.

  Hot Sweet Chilli Sauce
Ingredients:

100g birds eye chillies   100g long red chillies   2 cups white vinegar    2 cups sugar    2 teaspoons salt    2 cloves garlic, chopped
Method:
Remove the stalk from the chillies.  Remove the seeds from half of the chillies for a milder sauce, or keep them whole
Place the chillies, vinegar, sugar and salt on a blender . Process until blended. Transfer to a saucepan and simmer for 15 minutes.
Add garlic and simmer for a further 5 minutes.  Pour into sterilised jars or bottles

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