Category Archives: Sauces

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Homemade Spicy Barbecue Sauce

BBQ-Sauce-Bowl-webI love this simple and easy to make BBQ Sauce recipe. I use it on not just ribs but on whole chicken when I roast, meats going on the BBQ and on sausages to glaze when they are just about done.

Makes 2 cups 

Ingredients 

3 tablespoons olive oil

2 medium cloves garlic, minced

1 cup Gluten-free tomato sauce (ketchup)

1/4 cup water

1/4 cup apple cider or red wine vinegar

1/4 cup molasses

2 tablespoons sweet paprika

1 tablespoon chili powder

1 teaspoon cayenne pepper

1/2 teaspoon finely grated lemon zest 

Directions 

Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until lightly browned. Stir in the tomato sauce (ketchup), water, vinegar, molasses, paprika, chili powder, cayenne pepper and lemon zest. 

Reduce the heat to medium-low and cook for 15 minutes, stirring occasionally. 

ribs-bbq-sauce-webThe sauce is ready to use, or it can be cooled and refrigerated for 7 to 10 days.

 

BBQ Pork Chops with Sweet and Sour Glaze

pork chops sweet sour glazePork chops cooked on the BBQ takes on a wonderful taste in my mind. I love the juices from the fats and with the sweet and sour glaze is a great match with the pork.

Ingredients

1/2 cup honey

1 tablespoon olive oil, plus extra for grill

1 lime, juiced

1 teaspoon red chilli flakes

8 thinly cut (about 15mm , 3/4 inch thick) pork chops

Method

In a plastic resealable bag, big enough to fit the chops, mix together the honey, oil, lime juice, and chilli flakes. Add the pork chops and marinate for at least 20 minutes. I leave them over night when I can.

Preheat a BBQ to medium-high.

When the BBQ is hot remove the pork from the marinade and lightly brush the BBQ with a little oil. Put the chops on the grill and cook until grill marks form, about 2 minutes. Rotate the chops 90 degrees, and grill for 2 minutes more, to create diamond grill marks. Flip and cook another 2 minutes. Remove from grill to a serving platter and serve.

Serve with steamed, seasonal fresh vegetables of your choice

Chicken in Cider Sauce

Cider-chickenServes 4

4        chicken skinless breasts or quarters, washed and patted dry

2 tbsp           olive oil or ghee

25g     butter or the same in clarified butter (also known as Ghee)

1        large onion, chopped into quarters

1 tbsp           Gluten free general flour or coconut flour

½ tsp ground ginger

1 tsp   paprika

500ml  2 cups cider

1 tbsp           tomato purée

1 tbsp raw honey

1 tbsp           freshly chopped parsley

salt and fresh ground black pepper

Heat the ghee with olive oil in a large frying pan over a high heat.  Add the chicken pieces 2 at a time and brown evenly on all sides. Remove with a slotted spoon, set aside and then brown the remaining two, setting aside when browned.

 

Add the onion to the pan and fry until soft and golden, about 10 minutes. Sprinkle in the flour, ginger, and paprika and cook for 1-2 minutes, stirring continuously .

Now its time to add the Cider. You need to add the Cider a little at a time and mix well till its absorbed and then add some more. Stir for 1-2 minutes between each addition.

Once you have added all of the Cider add and stir in the tomato purée, sugar and parsley.

Return the chicken to the pan, season with salt and pepper and baste well with the sauce. Cover and simmer for 30 minutes, basting every 10 minutes.

Alternatively, cook in the oven at 180C (360F) for 30 minutes.

Serve hot with seasonal fresh vegetables and creamy mashed sweet potato (Kumara).

Soy Sauce Substitute

Soy sauce contains wheat and I also react to soy as well so when it is called for in a recipe this is what I use. It only takes a few minutes to prepare.

Makes 1-1⁄3 cups

240 ml molasses

90 ml balsamic vinegar

1 tbsp fine, raw sugar (adjust to taste)

Place all the ingredients in a mixing bowl and mix until well blended. Store in the fridge in a sealed glass jar or container.

Recipe from The New Zealand Gluten-Free Cookbook Jimmy Boswell 1012 Published by Penguin New Zealand http://www.jimmyboswell.com  

Photography by Sean Shadbolt http://www.foodphotography.co.nz

Sicilian Tomato Sauce

Nothing beats a good home-made tomato sauce and the smell in the kitchen as it’s cooking is just fantastic. I prefer to use whole, fresh, low-acid plum (Roma)  tomatoes.  I freeze this in 2 cup lots in zip lock bags and this gives me the option for meals in minutes.

You can use this as a base on pizza, with meatballs, as a dipping sauce and in your general cooking.

If you are using fresh tomatoes prepare them by blanching in boiling water until the skins are loose and wrinkled. I usually boil the jug and pour the boiled water over the tomatoes in a container large enough to allow them to be covered by the water.

While they are in the water take a sharp knife and score each tomato if the skins do not split. Cool in cold water to stop further cooking. Remove skins and core before dicing.

Ingredients

1 kg (2.2lbs) fresh tomatoes

1 medium–large onion, diced

2 tbsp extra virgin olive oil

3–5 cloves garlic, crushed with the flat of a knife and sliced thinly

1 cup chopped fresh basil

¼ cup chopped fresh rosemary

¼ cup chopped fresh oregano

½ cup red wine

4 bay leaves

1 cup chicken or vegetable stock

sea salt and freshly ground black pepper to taste

200 g (4 oz) tomato puree

½ cup fresh Italian parsley

Method

Sauté onion in olive oil and simmer over low heat, covered, for 10 minutes. Add the garlic, basil, rosemary and oregano and simmer, covered, for another 5 minutes or so. Uncover and add wine and bay leaves.

Continue simmering until the mixture has reduced by about half. This should take about 30–45 minutes.

Add tomatoes, chicken/vegetable stock, salt and pepper, purée and simmer for 1 hour. You can reduce the sauce further and intensify the flavour by simmering over a low heat for another 2 hours. I have let the sauce simmer for up to 4 hours when I want to develop the taste. Fresh Italian parsley can be added at the end.

Tip: If you want to turn this sauce into a base that is great for pizzas, add 10–12 sliced olives (don’t forget to remove the pips) and 2 tsp capers in the last 15–30 minutes of simmering.

Recipe from

TheNew ZealandGluten-Free Cookbook Jimmy Boswell 1012 Published by Penguin NewZealand

http://www.jimmyboswell.com 

Photography by Sean Shadbolt http://www.foodphotography.co.nz

 

Homemade Honey Mustard

Home Made Honey Mustard

This recipe is great to use on baked or roasted chicken.

Makes 2 Cups

¹⁄³ cup yellow mustard seeds
300 ml (1 1/3 cups) white or white wine vinegar
1 stick cinnamon, about
2.5 cm long
60 ml (about 2 oz) raw honey

Place the mustard seeds, vinegar and cinnamon in a small mixing bowl and leave to soak for 6–8 hours. Then transfer the mixture to a mortar and pestle together with the honey and pound until it becomes a nice stiff paste. Add a little more vinegar if necessary.
Transfer to sterilised jars, cover and seal. Will keep for up to 3 months sealed. Once opened, keep refrigerated.

Recipe from
The New Zealand Gluten-Free Cookbook
Jimmy Boswell 1012 Published by Penguin New Zealand
http://www.jimmyboswell.com

Photography by Sean Shadbolt
http://www.foodphotography.co.nz

Balsamic Onion Marmalade

I love the taste of sweet caramelized onions. I also introduce a tang to the sweetness by adding some balsamic vinegar.
 
Makes about 2 cups (500ml).
1 tbsp olive oil
1 dsp butter
4 large onions, thinly sliced (cut onions in ½ then cut into thin slices. What I call ½ rings)
3 cloves garlic diced fine
½ tsp dried rosemary
3 bay leaves
1 tsp mustard seed (lightly ground in a mortar to crack the seeds)
salt and freshly ground black pepper to taste
1/3 cup raw honey
2/3 cup balsamic vinegar

Heat the oil in a large heavy based pan (I use my Dutch oven) over medium heat. Once the oil is hot add the butter first to the oil then the onions, garlic, mustard seeds, rosemary, salt and pepper and cook, stirring occasionally for about 20 minutes until the onions are nice and soft. I use plenty of salt as it helps lift the moisture from the onions.
 
Once the onions are soft add the sugar and reduce the heat to medium-low. Cook stirring frequently for about 10 minutes until onions appear dry.Add vinegar and bay leaves and reduce heat to low. Continue cooking, stirring occasionally, for about 1 hour, until onions are soft and almost dry. Remove the bay leaves and serve warm or at room temperature. You can bottle in warmed jars and store in the fridge for 4-6 weeks.
 
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