Category Archives: Sauces

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Batch10 Honey Bourbon BBQ Sauce

BTCH10-Sauce-web IMG_20170505_0943013/4 cup (190ml) Batch10 Honey Bourbon

1/2 onion, minced fine (grating the onion works well)

4 cloves garlic, minced

2 cups tomato sauce

1/4 cup tomato paste

1/3 cup (80ml) cider vinegar

1/4 cup (60ml) Worcestershire sauce

1/2 teaspoon ground black pepper

1/2 tablespoon salt

1/2 cup (110g) packed brown sugar

1/3 teaspoon Tabasco sauce, or to taste

In a large saucepan over medium heat on your stove combine the onion, garlic and Batch10.

Simmer for 10 minutes or until onion is soft and translucent. Add the pepper, salt, tomato sauce, tomato paste, vinegar, Worcestershire sauce, brown sugar and Tabasco sauce.

Bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Run sauce through a strainer or blitz with a stick blender for a smooth sauce.

Bottle in sterilized class and store in fridge.

Sweet Balsamic Caramelized Onions

Sweet-Bals-Caramelised-OnioCaramelized onions are an easy and inexpensive addition to so many meals and can be made ahead of time. This recipe offers a sweet and slightly herby flavour without the addition of additional sugar using two ingredients that I love.

Makes about 1½ cups

Ingredients

⅓ cup Brookfarm Macadamia Oil (or good olive oil)

2 large onions

1 red onion

1 tsp dried thyme

1 tsp salt

2 tbsp Jomei’s Sweet Balsamic Reduction

Method

Slice the onions in half, then slice very thin.

Heat the Brookfarm Macadamia Oil in a large skillet over medium heat.

Add the onions and season with salt. Stir constantly until the liquid evaporates from the onions. You must stir so the onions don’t steam in their own juices otherwise they will not caramelize. This takes about 15 minutes.

Reduce the heat to a medium low, add the thyme and Jomei’s Sweet Balsamic Reduction, stir well and cook an additional 20-25 minutes, stirring frequently, until the onions are a rich golden brown.

Scale this recipe to your own needs. I double this and cook in a larger skillet making as many batches as required.

Passionfruit Hot Sauce

Passion-chilli-sauce-webPassionfruit works well with large chillies in this sauce and I use this recipe as a dipping sauce with BBQ’d or grilled chicken skewers, nibbles or wings. Its great as a starter and you can add the level of chilli for hotness that suits you. 

I also use this recipe as a baste to finish a roast chicken, basting for the last 30 minutes of cooking. 

The sauce colour will vary depending on the colour of the chillies you use. 

Ingredients 

1 ½ cup of fresh passionfruit juice/pulp or concentrate

3-5 fresh large chillies, green or red (moderate amount to your taste)

1/3 cup olive or avocado oil

Juice of 1 lime

Zest of ½ a lime

Salt to taste 

Method 

Simmer the whole chillies in water for about 10 minutes and then drain and cool in cold water. 

Remove the skins, seeds and veins and place in a blender with the passionfruit juice, oil, zest and lime juice and pulse until you have a smooth sauce. 

Season with salt to taste. 

Place in a jar and rest for a few hours before using or store in the fridge for upto 3 days. 

Note: The sauce has a slight sharp edge due to no added sugar. If you want a sweeter sauce add some honey, 1-2 tbsp to the ingredients before you blend.

Scallops and Mushrooms with Passion Fruit Vinaigrette

scallops-mushrooms-2-webScallops and Mushrooms with Passion Fruit Vinaigrette served on Parsnip Purée.

Combined recipes serves 4 as a starter.

This is a wonderful time of the year, harvest season and New Zealand grown passion fruit are one of my loved produce.

The first thing we have to make is the passion fruit vinaigrette as it develops while its resting.

If you like you can use pulp from whole passion fruits with the pips in for added crunch and texture. I like the vinaigrette this way. If you don’t them, the seeds then place the pulp from the fruit in a fine sieve over a bowl and with the back of  teaspoon pass the pulp through the sieve into the bowl.

Passion Fruit Vinaigrette

Ingredients

3/4 cup passion fruit juice, strained, no seeds or with seeds as above.
1 tbsp Dijon mustard
2 tbsp apple cider vinegar
Zest from one lime
1/3 runny honey
1 tbsp chopped fresh thyme. Lemon thyme is great
sea salt & freshly ground black pepper
1 cup olive oil

Method

Mix passion fruit juice, mustard, honey, zest, vinegar, thyme, salt and pepper in a blender or whisk briskly. If you are including the seeds whisk only. Do not combine in a blender.

Slowly drizzle in the olive oil whisking until all of the oil has been added and the ingredients have emulsified, come together.

Taste for seasoning and adjust as required. 

Parsnip Puree

This can be made just before the scallops. Its a classic and well worth the energy to prepare as a bed for the final dish.

Ingredients 

200 g parsnip, finely sliced
300 ml full cream milk
1 bay leaf
1-2 tbsp extra virgin olive oil
sea salt & freshly ground black pepper

Method 

In a medium sized pot over a medium heat add the milk, parsnip and bay leaf and bring to a simmer. When the parsnip is cooked, about ten minutes transfer parsnip and half the milk into a blender, pulse a few time, season with sea salt & freshly ground pepper, then add extra virgin olive oil and pulse. Leave to rest in warm place. 

Scallops with Mushrooms 

12 large or 16 small scallops
160 g chanterelle  or small brown button mushrooms
3 tsp olive oil
1 tsp butter
1 clove garlic, peeled and finely minced
2 tbsp chopped fresh flat-leaf parsley 
salt and freshly ground black pepper
½ cup Passion Fruit Vinaigrette 

Rinse the scallops and dry them thoroughly. Place them between two layers of paper towels, pat dry, and repeat with fresh towels. It’s very important to make sure the scallops are completly dry so when they hit the heat they will caramelise and develop great colour. If they are too damp they will poach in the oil and butter. Set aside. 

Brush the mushrooms with a pastry brush to remove any earthy bits that may be clinging to them. This is the best way to clean them, for they will retain all of their earthy flavour.  

Delicately trim off the earthy bottoms off the mushroom stems, retaining as much of each mushroom as possible. Slice the largest mushrooms in half. 

Heat 1 tsp of olive oil on a medium high heat in a large,  heavy-bottomed skillet or frypan. Add the mushrooms and sauté over high heat, stirring very gently. Cook for about 3 minutes until they begin to release their juices. Add a pinch of salt and grind in some black pepper, stir and set aside in a warm bowl with all the juices from the skillet. Give the skillet a quick wipe, no need to wash. 

Assemble the minced garlic and chopped parsley on a small plate next to the stove.

Heat the remaining 2 tsp of olive oil in the heavy-bottomed frying pan. When it;s hot but not smoking add the butter. Let it melt, combine with the oil and then add the scallops.  

Allow the scallops to sear over high heat for one minute, not much longer. Do not disturb them while they are cooking as we want them to develop wonderful colour.

Flip them over after 1 minute, they should have a nice golden brown colour on the side tat was on the heat. Cook the same was for one minute. Add the minced garlic and cook for 30 seconds to allow the garlic to release a sweet flavour. We don’t want to cook the garlic on heat for too long.

Add the cooked mushrooms and allow them to heat through for another minute. Turn off the heat and.

Add the chopped parsley and Passion Fruit Vinaigrette and stir to combine, gently. We want to ensure the vinaigrette coats all of the ingredients but not stiring it to a point where the mushrooms break apart.
On warmed plates spread a heaped tbsp of the still warm parsnip purée. Arrange portions of the scallops on top of the parsnip purée. When all of the plates are prepared spread and drizzle the rest of the mushrooms and juices over the plates.

Serve immediately, accompanied by a side salad of diced fresh tomatoes and mixed salad greens that have been seasoned with some fresh chopped basil and olive oil.

Stuffed Rolled Chicken Breast

chicken-roulade1-webServes 1 

Ingredients 

1 chicken breast

2 strips of bacon, prosciutto or Ham

½ cup Provolone cheese or any strong hard cheese

1/2 onion (chopped and caramelized )

1/2 cup mushrooms (chopped and caramelized.)

1/2 cup plain flour of choice

Salt and black pepper (to taste)

plastic wrap (for rolling)

3 Brussel sprouts

4 asparagus spears

1/2 teaspoon minced garlic

1 teaspoon butter

1 cup strawberries (cut into smaller pieces)

1/2 cup mangoes (diced)

1/4 cup honey

1/2 cup balsamic vinegar

1/2 cup apple cider vinegar

salt/pepper to taste

Olive oil 

Method 

Place your chicken breast between two layers of plastic wrap or in between a ziploc bag that have had a little water sprinkled over. 

Using a meat mallet, (or any thing with a flat surface and some weight to it) make the chicken breast flatter. Take care when beating the meat that the breast does not tear. 

When the breast is flat and wide, season with salt and black pepper. 

Stuff with all your favorite things. I used bacon, provolone cheese, mushrooms and onions that I caramelized and some chopped basil. 

Chop Brussels sprouts and asparagus into small pieces. In a pan over a medium high heat add butter and minced garlic. Stirring allow to brown for 2 minutes then add chopped veggies and cook for 5 minutes. Season with salt and pepper to taste. 

Place in a bowl with the cheese, mushrooms and onions and mix to combine. Place the mixture near one end of the flattened chicken breast and roll the roulade into its shape using plastic wrap and tie the ends. Place in a large pot of lightly simmering water and cook for 20 minutes. 

Sauce 

Place sugar and 1 cup of water in a pan over a medium heat and stir until all the sugar has melted. Add the strawberries and mango. Mash them while you stir and simmer for 10 minutes or until you get a jam like substance. Allow to cool. 

In a sauce pan over a medium heat add 1 teaspoon oil, half a diced shallot and allow to brown. Add balsamic vinegar and apple cider and allow to reduce by 1/3. Strain in the strawberry-mango jam and stir. Allow to simmer for 5 minutes and reduce heat to low to keep sauce warm. Stir occasionally. 

Remove after 20 minutes and place in an ice bath. We want to stop the cooking straight away. 

Pre-heat oven to 175 C (350 F) 

chicken-roulade-webWhen the roulade is completely cool mix flour with salt and pepper on a plate. Remove roulade from plastic wrap, coat in flour and place into a pan over a medium heat and lightly coat with olive oil. Cook turning till it is browned all over. 

Place the roulade in the pre-heated oven in a low sided tray and bake in the oven for 15 minutes. Remove from the oven and rest for 5 minutes. 

Cut into rounds and serve with salad and the sauce.

Whole Baked Pork Fillet with Plum Sauce

pork-fillet-webIngredients 

Marinade

1⁄2 cups olive oil

1 cup plum sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp fresh parsley, finely chopped
Fresh ground black pepper, to taste
4 cloves garlic, peeled and minced
1kg (1.1lb) pork fillet (tenderloin)

Method

Combine all marinade ingredients and reserve 2-3 tbsp. 

Place the pork fillet and marinade in a Ziplock bag and let marinate for at least 3-4 hours. 

Preheat oven to 175C (350F). 

In a proof skillet over medium-high heat add the reserved olive oil and sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat is cooked. Remove from the skillet, cover with foil and rest 10 minutes. 

Sauce

Pan scrapings from pork tenderloin
1/2 cup of chicken stock (broth)
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. 

Slice the pork and pour the sauce over it and serve.

20 Minute Shrimp Curry

Coconut-shrimpI have lived in several Asian countries over the years and this dish is a mix of so many of the flavours that I love. I have also cooked this with chunky pieces of crab meat and Monk fish, great result. 

I have also made the sauce and let it rest for a few hours before heating it up and cooking the fish.

This recipe may be easily prepared in 20 minutes which is just enough time to cook the rice if you feel like it. You can also have this as it is. 

Serves 4 

Ingredients

400g (1 lb) shrimp, peeled and deveined
1 tbsp olive or coconut oil
1 jalapeno pepper, stemmed and seeded, minced
1 tbsp grated fresh ginger
1 tablespoon curry powder
2 garlic cloves, minced
1 medium onion, chopped
800g (28oz) can Italian plum (Roma) tomatoes
1 1/2 cups coconut milk
1 tsp sea salt
1 tsp freshly ground black pepper
1/2 cup fresh coriander/cilantro, coarsely chopped

 Method 

Heat the oil over a medium high heat in a heavy based large skillet or Dutch oven. 

Add the onion and sauté until soft but not brown, 2-3 minutes. Now add the garlic, jalapeno, ginger and sauté until fragrant, 1 minute. 

Add the curry powder and continue sautéing for about 1 minute. Add tomatoes, coconut milk, salt and pepper and simmer 5 minutes. 

Stir in shrimp and cook until they turn pink and are just cooked through. Stir in coriander. Taste to adjust seasoning and serve immediately in bowls with basmati rice or fresh steamed vegetable greens for low carb or paleo.

Chicken Tikka

chiken-tikka-webIn my life I have been lucky to live and learn the cooking of many different countries. India and Nepal factor in this recipe. What was I doing in Nepal, well that is something for another day. 

Ingredients 

Marinate 

Boneless chicken thighs, each cut into three pieces

1 cup thick Yogurt

1 tsp Garam Masala

1 1/2 tsp Red chilli powder

2 tsp Corriander powder –

Salt, to season

1tbsp Ginger-garlic paste

Juice of 1 lime 

For Grilling: 

3 -5 tsp Extra virgin olive or coconut oil 

Method 

Wash the chicken pieces well in cold water and pat dry well. Then make 1-2 deep cuts on each piece on either sides. In a bowl add the lime juice and salt to the chicken pieces, coat on all sides and leave it aside for 10 minutes. 

In the meantime take another bowl add all the spices with the yogurt and mix well, taste when mixed and adjust the salt seasoning to taste. 

Add the chicken pieces to this turning them in the mixture and cover the bowl with a lid or cling film. Refrigerate for 8 hours or more, best to leave it overnight. 

The next day take the chicken out of the fridge 30 minutes before cooking. 

Pre-heat the oven grill for 225 C (435) F Fan grill. 

Line a baking tray with foil and lay the pieces of chicken leave sufficient space between the pieces. To this drizzle some oil on top and coat the oil on all sides of the chicken. 

Now set the tray under the grill in the center and let it cook for 20 minutes check and turn the pieces over after 10 minutes. Make sure that it does not burn too much. 

Serve hot with onion rings and mint yoghurt sauce. (recipe below)

Mint Yogurt Dipping Sauce/ Chutney 

Ingredients 

2 medium bunches of fresh mint, cleaned and leaves separated

Fresh coriander leaves – a few strands

4 Green chilli – slit in the center and de-seeded

Salt – to taste

3-4 tbsp thick yogurt

Fresh ginger, 25mm (1 inch) pealed and chopped fine

Oil- 1 tsp 

Method  

In a skillet/ pan heat oil and once it turns hot add the ginger and stir wait for the raw smell to go, now add the mint leaves and sauté for 2 minutes and then add the corriander leaves. Keep sauteing till the leaves shrink to 1/4 of their original volume. 

Add the green chilli and salt, stir and then remove from the heat. Let it cool down well. 

Transfer the mix to a food processor, add only 1 tbsp yogurt and blend until fine and smooth, now add the remaining yogurt and blend again. 

Serve as a dipping sauce on the side.

Homemade Chilli Orange Chocolate Sauce

chilli-choco-or-jarThis sauce has to be one of my all time favourites. It is so easy to make and the better the quality of chocolate that you use the better the resulting taste. It stores well for a couple of weeks in a sealed container in the fridge and it’s a sauce that can be made ahead of time and warmed up. 

Ingredients 

400g (14oz) of dark 80% coca chocolate, chopped in pieces

1/2 cup of full milk

1/2 cup of cream (heavy)

1/4 cup granulated sugar or raw honey

1/2 teaspoon chili powder

1 orange, zested

25g (1oz) butter

1 teaspoon of vanilla extract 

Method 

Chocolate-chilli-orange-potAdd the chocolate, sugar, chilli, orange zest, milk and cream to a heavy based saucepan and melt the chocolate over low heat, stirring continually until all the chocolate is melted and combined with the other ingredients. 

Add the vanilla and butter, remove from the heat and combine then set the sauce aside to cool.  Reheat it briefly before using it.  

Dairy Free Version

If people do not want to use milk and cream they can replace them with 1 cup of coconut milk that has warmed up to a gentle simmer, let cool slightly and added once the chocolate has melted. Add and combine without the butter.

Any leftover sauce keeps well refrigerated for many weeks in a sealed container.

Honey Mustard Pork or Lamb Sausages

Honey-Mustard-Sausages-webSausages are a great go to when you want a quick and satisfying meal. Pork or lamb sausages are great with a honey mustard glaze. This recipe is easy to do and the glaze imparts a wonderful layer of taste. 

Serves 4 

Ingredients 

8 good quality pork or lamb sausages

1  tsp wholegrain or Dijon mustard

2  tbsp honey 

Note – increase the quantities of the glaze if you want more sauce that can be warmed up and served on the side following cooking.  

Heat the oven to 200 C (400 F). Mix the mustard and honey together in a small bowl. 

Place the sausages in a roasting tray. Rub the glaze all over the sausages and place the tray in the oven. 

Cook for about half an hour until brown and cooked through. Be sure not to over cook the sausages and never prick them otherwise you will loose lots of sweet flavour and they can become dry. 

Serve with your choice of sides. This goes very well with sweet potato wedges and come sour cream on the wedges.

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