Showing posts with label Sauces. Show all posts
Showing posts with label Sauces. Show all posts

Super Quick and Healthy Vegetable Sauce for Pasta

Some people may think that making your own sauce is just too much trouble but it really isn't and vegetable pasta sauce is a great way to get your family eating their 5-a-day too.
Shop bought pasta sauces often contain a lot of sugar and salt so this is also a great way to eat more healthily. 


My vegetable pasta sauce can be made in pretty much the time it takes to boil a saucepan of water and cook the pasta!  

To make it in super quick time, I used the Zyliss® Easy Pull manual food processor which allows you to chop food with ease and consistency.  Chopping, mixing, blending and pureeing easier and is convenient too with no need or fuss for electric tools and gadgets. 
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Homemade Barbecue Sauce Recipe - Perfect Topping for Burgers

Chicken fillet topped with crispy bacon and melted cheese, finished with a good helping of barbecue sauce - homemade of course.  Okay, whilst this isn't the most healthiest of food to eat, it has to be said it is probably very naughty but it is also very nice!  That said the chicken fillet is fine, it's just the bacon and cheese - oh and the sauce that have all the calories....and perhaps the skinny chips, but I'm pretty sure the lettuce makes it all okay?!


This makes quite a bit of sauce - hard to say for how many as it depends on how much sauce you want to pile on your burgers!
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Chicken with Chorizo and Chilli - Ragu Pour Over Sauce

As someone that really enjoys cooking I don't often use ready made sauces.  That said, of course I do if I'm in a hurry or on a day when I simply can't be bothered.  Ragu have recently launched a new range of pour over sauces and I was sent some to try.  The sauces can be used with meat of your choice, chicken, fish or of course over pasta. 


There are four sauces in the range (although only three are shown in the lovely hamper I was sent) because one pot had sadly met with a bit of an accident in the post!
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SousVide Supreme - Gammon with Cumberland Sauce

Cumberland sauce is a fruity sauce, perfect with cold non white meats such as gammon, ham, lamb or venison and fits the bill nicely with game pie too.  Created in the late 19th Century of The Duke of Cumberland, variations of the sauce exist but the most common ingredients are port, redcurrant jelly, mustard, ginger and orange.

Cumberland Sauce

Not wanting to cook a whole gammon joint, mainly for fear of ruining it, I experimented with a couple of slices and the result was tasty, moist gammon that would go perfectly with the old fashioned dish of Gammon, Pease Pudding and Carrots.  In any case, I decided the gammon needs to be sliced to serve so why not slice it before cooking!  Also as gammon joints vary in size the cooking times would vary, but if you slice the gammon before popping it into the cooking pouch everyone will know where they are as the cooking time should be the same as mine.
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SousVide Supreme Dinner Made Easy - Tarragon Chicken

Readers of this blog will know I've recently been experimenting with The SousVide Supreme water oven.  Starter Courses, Party Food and now Everyday Dinners all cooked Sous Vide.
  
Cooking in the SousVide Supreme keeps vegetables vibrant and meat and poultry succulent, juicy and totally delicious.

Tarragon Chicken


What exactly is Sous Vide?
Sous vide (pronounced soo-veed) means “under vacuum” in French, and sous vide cooking is a gourmet culinary technique long used by chefs worldwide.

Instead of good cooking relying on perfect timing to cook, sous vide relies on precise temperature control, but once you've set the temperature on the machine you don't have to fuss about it anymore - just leave your food to cook.
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Smoky Pork Sliders with Barbecue Sauce

Gordon Ramsay made these into bite sized mini burgers, I decided to make 4 big burgers instead.  However you choose to make yours is of course up to you.  Smoky from the bacon and paprika and with a sweet and sour hit from the barbecue sauce, these burgers are seriously good.

Smoky Pork Sliders with Barbecue Sauce

The addition of Applewood smoked Cheddar really does the trick but any smoked Cheddar will be fine.
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Sicilian Pork Ragu with Chocolate

Pork Ragu with Chocolate - yes I agree it sounds a little bit odd!    
I've adapted it from the book 'The Southern Italian Table'.
 But everyone's heard of putting chocolate in chilli - so why not in Ragu?!
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Stilton Sauce for a Nice Steak

Sirloin steak, medium rare please, and can I have a Stilton sauce to go with it?
Thank you very much!
 Actually, I prefer rump steak - which is odd as I usually like anything that's more expensive!

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Cod with Parsley Sauce

Nothing like the 'boil in the bag' stuff we've probably all been fed at some point in our lives!  This is proper homemade parsley sauce with a nicely fried cod fillet.  Oh and of course, you have to have mash and and peas.

Parsley sauce is so easy to make - you will need a balloon whisk.

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Shallot and Bourbon Cream Sauce for Steak

You can't beat a nice juicy steak and chips with all the trimmings including a lovely sauce to go with it.

Remember the bottle of Four Roses Bourbon I was kindly sent?  I made a sauce and couldn't post a picture as every picture came out awful.
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Bourbon Whisky Cream and Mushroom Sauce

I was very kindly sent a bottle of 'Four Roses' Yellow label Bourbon Whiskey and so I made a really nice sauce with it - no not the whole bottle!

About Four Roses:
Four Roses is the only bourbon distillery in the world to combine 5 yeast strains with 2 separate mash bills to produce their 10 distinct bourbon recipes, each with a unique character, spiciness and rich fruit flavour.
All 10 of the recipes are gently aged, undisturbed in new white oak barrels that sit within one of a kind single storey rack warehouses, this process enables an unrivaled consistency to the Four Roses Yellow Label taste.

Now, your imagination is needed as my pictures didn't turn out too good so I couldn't post one.
Imagine a creamy, mushroomy sauce with a nice background taste of Bourbon Whiskey.  

**If you want to serve with steak then I'd use a Beef stock cube instead of chicken.


Makes enough to serve 4
2 Portobello mushrooms - chopped
a glug of oil
a knob of butter
100ml Four Roses Bourbon Yellow Label Whiskey
300ml chicken or beef stock - made from a Knorr stock cube
100ml double cream
a splash of Worcestershire sauce
1 tablespoon Muscovado sugar
salt and freshly ground black pepper to taste 

How to do it:
In a frying pan heat the oil and butter till nice and hot, throw in the mushrooms moving them about with a wooden spoon. When they're nicely coloured remove and set aside.  In a small saucepan put in the hot stock and the Whiskey. Boil for about 3 minutes.  Sir in the cream and add a shake of Worcestershire sauce then stir in the sugar.  Season with a little salt and some black pepper and have a taste.  Simmer for about 3 minutes, or until the sauce has thickened slightly. Once it has throw in the cooked mushrooms and heat through.  Serve immediately with chicken or with a nice steak.

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Encona Sauces - Taste Explorers Range

Encona Sauces are the UK's Number 1 best selling range of authentic, hot and spicy sauces from around the world. They've now added some more sauces to their already fantastic range, 'Taste Explorers' and I have very kindly been sent some to try!

Encona Sauces - Taste Explorers Range


What a lovely lot of sauces!

American Chilli Ketchup - Made using a special blend of rich tomato sauce and chilli which makes for a tasty sauce with a delicious, spicy kick. A versatile ketchup for every occasion, the chilli heat is mild enough for the whole family to enjoy.   
This went down really well with the burgers I made the other day. 

West Indian Hot Pepper - Made to the same, classic recipe for over 40 years, using only the very best Scotch Bonnet and Habanero peppers blended with traditional island spices. The result is a deliciously fiery and fruity flavour for a true taste of the tropics.

Jamaican Jerk BBQ - Our new and improved recipe has been specially blended to capture all the great tastes of Jamaica’s traditional Jerk Seasoning in a ready to use sauce. The unique combination of aromatic spices and chillies gives a mild, spicy flavour which is great with all your favourite foods.

Barbados Creole Pepper - Made to a traditional recipe from the island of Barbados, our unique blend of Scotch Bonnet and Habanero Peppers, spices and mustard gives this sauce its distinctive colour and delicious, tangy flavour for a true taste of the tropics.

Thai Chilli and Garlic - Inspired by the classic, hot sauce recipe made famous in the seaside town of Sriracha, Thailand. Made using a special blend of chillies and aromatic garlic, this rich and savoury sauce has a warm, spicy kick which makes it a delicious addition to any dish.

You can read more about Encona's wide range of yummy sauces here.

Thank you to Lauren and Encona for sending me some to try.
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Scallops with Crispy Pancetta with a Lemon Butter Sauce

Okay - I have a story to tell........
A while back I replied to an advert looking for people interested in being on a new television cooking show. Now, when I first saw the ad, there was no way I was going to apply. For one thing I didn't think I stood a chance of getting on it. Anyway, after a few weeks I saw the advert again in a cooking magazine. In a moment of madness, I sent my name and email address in reply to the advert.


Scallops

Well you can imagine my shock when I answered the phone one day and the woman said she was from the television.  Anyway I answered all her questions and at the end she said she liked me because I talk a lot!! Anyone that knows me will say it's true; I can talk for England!

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Sirloin Steak with Roquefort Sauce

Roquefort sauce is so very easy to make.  Steak is my all time favourite food to eat.  For me it has to be cooked medium-rare  - more on the rare side than the medium.
I personally don't like to have any sauce served with mine. Just simple steak, chips, Portobello mushrooms, tomato and either peas or salad and I'm happy.
I pour a little red wine into the pan after the steak has been removed let it simmer for a few secs (it removes any of the nice cooking bits on the bottom of the pan) and I then pour it over my steak - am very particular about that having to happen!

Paul (the husband) loves to cover his steak with Roquefort sauce. He had in in a restaurant and I tasted it, it was okay, but quite runny and not too much going on in the way actual Roquefort!
I had a go at making it myself and made it up as I went along and I've made it the same way since.

Print Recipe

You will need:
1 Knob of Butter
1 Small Red Onion or a Shallot, chopped (I do usually use a shallot but didn't have any last night when I made it).
100g of Roquefort Cheese cut into small cubes so it melts quicker.
150ml of Double Cream (Heavy cream I think they call it in the US)?
2 Teaspoons of Brandy
 
How to do it:

In a small saucepan melt the butter over a low heat and add the onion. Saute until soft but not coloured. Turn the heat up and add the Brandy, stirring for a minute.
Turn the heat back down and add the Roquefort and stir with a wooden spoon when it starts to melt add the cream. Don't be tempted to use single cream (it must be double) or it will split when being cooked.

Don't let it boil. Stir until heated through and serve immediately.



The finished Roquefort sauce.



Jan's steak cooked to perfection!

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Turkish Red Pepper Sauce

I'll be using this next week in a recipe for Aubergines stuffed with spicy tomato and onions. This makes about 175ml (so half everything if you want to make less).

Turkish Red Pepper Sauce

Ingredients
4 red capsicum
4 red chillies (medium heat)

40 ml water

1 teaspoon salt

1 teaspoon sugar

20 ml olive oil

Directions
Cut the capsicums into large chunks, discarding the seed core.

Slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems.
Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth.

Transfer the mixture to a saucepan and simmer gently until the mixture is thick has reduced to a thick paste (about 1 hour) stirring frequently.
Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking.
This mixture can be kept in a refrigerator or up to 1 week in a sealable container. Or, it can be frozen in a small sealable plastic container.
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A GLUG OF OIL