Sauces
Brandy Butter
An essentail accompaniment to serve with christmas pudding. It can be prepared well in advance and refridgerated until ready to use.
Mint Sauce
Mint Sauce is a classic accompaniment to "Roast Leg of Lamb" for some reason this has fascinated some of my European friends. Why this is I don't know? Especially when mint is part of savoury dishes not only sweet ones all over the world.
375ml
Prep: 5 minutes
Cook: How Long
Apple Puree
Apple puree is used in cake recipes. It is very easy and quick to cook. (See our Apple Danish recipe.)
Filling for 12-18 Danish Pastries
Prep: 5 minutes
Cook: 10 minutes
Guacamole
Guacamole is one of the easiest dips and accompaniment to spicy dishes eg. tacos, quesadillas and nachos. As long as you have just a few basic ingredients you have a dip to serve when unexpected guests drop by. Serve the guacamole with corn chips, vegetable batons or toasted slithers of pita bread.
4-6 portions
Prep: 2 minutes
Cook: 0 minutes
Ophelia's Bolognese Sauce
We all have comfort dish, and youngest daughter's favourite is Bolognese. It has to be mum's special bolognese and the secret is the sauce. Works great with pasta, rice or baked potatoes, and is always popular with kids and those who are kids at heart.
Prep: 10 minutes
Cook: cook time
Quince Cheese
Quince cheese really isn't a cheese at all it is set preserve but is however amazing
served with cheese. It is also good added to a rich port or red wine sauce for duck
breast. It is very simple to make and will keep for a year when stored in the
refrigerator. Quince flesh is very hard so use a strong sharp knife when cutting. The
flesh will turn brown but this isn't important as the flesh will turn burgundy when
cooked.
Tartar Sauce
Tartar sauce is an ideal accompaniment to fish. It is very easy to make and will take very little time to prepare.
Makes 300g
Prep: 5 minutes
Jerk Seasoning
Jerk seasoning is famous through out the world. Be very careful when handling scotch
bonnet chillies as they are fiery hot, if you have sensitive skin you should wear
gloves. For a milder jerk seasoning reduce the amount of chillies or/and remove the
seeds.This recipe makes around 500g more than you will need for one use, stored in a
sealed jar in the refrigerator it will keep for up to a month.
Prep: 15-20 minutes
Cointreau Sauce Anglaise
Sauce anglaise is really a fancy way of saying custard sauce, a traditional sauce which goes well with many puddings and pies.
Summer Pesto
This Pesto is a delicious alternative to basil based Pesto. The summer herb mixture of corriander, mint and basil makes a refreshing change and complements many different dishes. You can try many different types of herbs and nuts to make pesto eg. walnuts and rocket, macadaimia nuts and corriander. This recipe makes around 250ml more than you will need for one recipe but it will store well in a jar in the refrigerator for 1 month.
Makes 250ml
Prep: 10 minutes
Cranberry and Port Sauce
Cranberry and Port Sauce is one of the basics that everyone should know how to prepare. It is far better than the sauce you can buy from the supermarket.
750g Cranberry Sauce
Prep: 5 minutes
Cook: 10-15 minutes
Rocket Pesto
Rocket Pesto is a great alternative to Basil. Once made, this pesto will keep in the
refrigerate for one month.
Prep: 10 Minutes
Strawberry Sweet Chilli Jam
With an abundance of strawberries in the fridge and a craving for
something other than quince with my cheese, I came up with this
recipe. A strawberry version to my sweet chilli jam.
2.5kgs
Prep: 15 minutes
Cook: 90 minutes
Garlic Aioli
Garlic Aioli is simply an aioli with more garlic. It is quick and easy to make.
Makes 300g
Prep: 5 minutes
Cucumber and Chilli Dipping Sauce
Cucumber and Chilli Dipping Sauce is a very easy Thai sauce to make. It is tasty, and
the amount of spice in depends on the amount of chilli you add, making it ideal for both
wimps and fire eaters, alike!
250 ml of Dipping Sauce
Prep: 5 Minutes
Cook: 5 Minutes
Herb Oil
Herb oil makes an excellent addition to the pantry cupboard. The oil makes a
great for salad dressing, marinades and basting fish, meat and poultry. In this
version of the recipe, we are using rapeseed oil, which has a lovely nutty flavour.
300ml oil
Prep: 5 minutes
Broad Beans and New Potato Tortilla
This makes an excellent tortilla with fresh broad beans, new potatoes and fresh mint. You can vary the ingredients of the potato tortilla according to the season, a spring tortilla is good with purple sprouting broccoli. I have to admit I cheat when I make a tortilla, many years ago I used to turn them over the traditional way but after many near disasters I started to use the cheats method by placing the tortilla under the grill but by all means try turning it if you wish.
6-8 Portions
Prep: 20 minutes
Cook: 20 minutes
Tzatziki
What would a Greek meze be without Tzatziki. It is very easy to make and can be stored in the fridge for a few days. It is really nice to have with Zucchini Fritters (See recipe link, below.)
600-700g
Prep: 5 minutes plus 4-6 hours
Lamb Stock
I have a constant supply of stock in my freezer it makes a base for my soups, stews,
pies, sauces and risotto. You can lamb bones easily enough from your butcher or meat
supplier at your local farmers market.
Prep: 5 minutes
Cook: 5-6 hours
Wild Garlic Pesto
Wild garlic season is short, while in abundance make the most of it. This is a great
use for this aromatic wild green it's pungent flavour makes an amazing pesto. The
flavour complements many dishes, of course great with pasta or try it as a dip or tossed
with prawns. This recipe makes around 400ml more than you will need for one recipe but
it will store well in a jar in the refrigerator for 1 month.
Makes 400ml
Prep: 10 minutes
Garlic Aioli
Aioli is simply a flavoured mayonaise and is very easy to make. Serve it as an
accompaniment to seafood dishes or as a dip.
Makes 300g
Prep: 5 minutes
Salsa
Salsa makes a great accompaniment to many dishes, it is especially good with barbecue food. Of course it can be served on its own as a simple dip for corn chips. The addition of fruit such as mango and paw paw make an extremely refreshing salsa.
How many Portions
Prep: How Long
Cook: How Long
Harissa
Harissa Paste is used in middle-eastern and african recipes. It is easy to prepare, and once made, it can be kept in the refrigerator for 3 months. (Once open, use within one week.)
100g of Harissa Paste
Cointreau and Cranberry Sauce
Cranberry sauce is an essential accompaniment to roast turkey. Cointreau creates a slightly lighter flavoured sauce to the port variety.
10-12 portions
Prep: 2 minutes
Cook: 15 minutes
Goan Masala
This is an indispensable masala in Goan kitchens. It is found in most homes in Boa and is used for many seafood dishes as well as white meat ones. This recipe makes about 200g, any leftovers will keep in a jar in the refrigerator for 3-6 months.
200g Masala Paste
Prep: 15 minutes
Cook: 5 minutes
Green Curry Paste
The most popular of Thia curries, especially prepared as a green chicken curry all
over the world. It is well worth making your own paste as the flavour is far superior
than any shop bought variety.
Makes: 250-300g
Prep: 10 - 15 minutes
Dashi
Dashi is an important ingredient to many Japanese dishes. It is simple to make on the spot once you are acquainted with the ingredients and method. Dashi that is leftover can be frozen or kept in the refrigerator for 2-3 days but the flavour want be as good. The recipe below is for primary dashi, there are in fact two main types of dashi: primary and secondary (see note below), the first being milder and clearer and the second more concentrated in flavour.
Prep: 5 minutes
Cook: 20 minutes
Game Stock
Here is my recipe for Game Stock. It is easy to prepare, and once made it can be kept in the freeze for 6 months.
How many Portions
Prep: 10 minutes
Cook: 3 1/2 hours
Frites Sauce
The belgiums love this sauce with their frites, or chips to you and me. It is certainly different from tomato sauce, but in a pleasent, surprising way.
Makes 300g
Prep: 5 minutes
Mango Salsa
Mango salsa is delicous with grilled fish and meat, especially robust flavoured
seafood, chicken and pork.
6 - 8 portions
Prep: 10-15 minutes
Almond Paste
Almond paste is used in cake and pastry recipes. This recipe will help you preppare the paste for the many recipes that use it.
12-18 Danish Pastries Filling
Prep: 10 minutes
Green Curry Paste
If you love to cook thai food, then preparing your curry paste in advance is a real time saver. The paste is very easy to prepare and will last for up to three months if stored in a sealed container in the refrigerator
Prep: 10-15 minutes
Cook: 250-300g
Beetroot Relish
Beetroot relish makes a great
accompaniment to cured meats, terrines, pates, pork, sausages, game
meat, poached fruit and cheese.
1 litre relish
Prep: 10 minutes
Cook: 20-30 minutes
Cauliflower with Garlic and Parsley
Simple addition of a few ingredients to boiled cauliflower makes an extra side dish to meat and poultry dishes.
Prep: 10 minutes
Cook: 5 minutes
Massaman Curry Paste
This Thai curry paste was developed from Indian Muslim ingredients, consisting of many dry spices. See our Massman Curry recipe.
Makes around 250g
Prep: 20 minutes
Home-made Ricotta
Fresh ricotta is sold everywhere
in Australia but unfortunately in the U.K. it is mainly found in plastic
tubs. With our recipe you can enjoy freshly prepared ricotta, knowing
what ingredients went in to it.
500g Ricotta
Prep: 2 - 3 hours
Cook: 5 minutes
Massaman Curry Paste
This Thai curry paste was developed from Indian Muslim ingredients, consisting of many dry spices.
Makes around 250g
Prep: 20 minutes
Alioli
Alioli is such a versatile sauce, this recipe will allow you to whip some up quickly and easily.
Prep: 5 minutes
Cook: 300ml
Barbecued Potato Chips
Barbecued potato wedges make a really tasty alternative to the deep fried variety. These chips are great accompaniment to barbecued steaks including the fishy varieties eg. tuna and swordfish. Serve them with a spicy tomato sauce or sweet chilli sauce with a little sour cream or creme fraiche.
4-6 Portions
Prep: 5 minutes
Cook: 10 minutes
Rouille
Rouille is a sauce that originates in the Mediterranean and is traditionally served with seafood soups and stews.
6 Portions
Prep: 5 minutes
Cook: 10 minutes
Raita
This cucumber and yoghurt sauce has a cooling taste which takes away the heat from
spicy, hot dishes.
Prep: 5 minutes
Cook: 6 Portions
Dill Sauce
Dill sauce is an ideal accompaniment for fish. It is far more fun making your own, and you have the benefit of knowing what ingredients are in it!
8-10 Portions
Prep: 10 minutes
Chilli Chimichurri
Chimichurri is an extremely popular condiment in Argentina, it is served with grilled
meats (aldo), poultry, fish and vegetables. I love it with barbecued steak and rotisserie
chicken. I is also used as a marinade. The ingredients and texture vary from a smooth
sauce to a more salsa like texture. The main ingredients are vinegar, oil, garlic and
herbs. Below I have a chilli version but it is just as tasty without, experiment until
you find a chimichurri that suits your taste.
300-350ml
Prep: 10-15 minutes
Rocket Pesto
This Pesto is a delicious alternative to basil based Pesto. The rocket gives a delicious peppery flavour which complements many different dishes. You can try many different types of herbs to make a Pesto, why not also try making my Asian Pesto which you will find through the recipe search. This recipe makes around 250ml more than you will need for one recipe but it will store well in a jar in the refrigerator for 1 month.
Makes 250ml
Prep: 10 minutes
Apple Sauce
Apple Sauce is so quick and easy to make, it always amazes how many people buy the
premade stuff.
6-10 Portions
Prep: 5 minutes
Cook: 15 minutes
Sweet Chilli Jam
Sweet Chilli Jam is an excellent accompaniment for prawns, cheese and meats.
800g Sweet Chilli Jam
Prep: 15 minutes
Cook: 40 - 50 minutes
Mango Chutney
Mango chutney is one of the best known condiments to curries. It is also great with cheese, pork pies and cold meats. It is fairly simple to make and lasts for at least 6 months kept in a dry cold environment.
750g to 1kg chutney
Prep: 10 minutes
Cook: 30 minutes
Spicy Green Tomato and Apple Chutney
Green tomatoes and apples make a great chutney. In this recipe I include both cooking
and eating apples for a varied texture and flavour.
Herb Mayonnaise
Mayonnaise is simple to make and is much tastier than the commercial varieties. It contains raw eggs so should be stored in the refrigerator until ready to serve and it is best to use free range or organic eggs. Home made Mayonnaise is best not served to the old or very young, in this case use a good commercial Mayonnaise, sour cream or crème fraîche, simply adding the finely chopped herbs and a little lemon juice if using sour cream or crème fraîche.
500ml Mayonnaise
Prep: 5 minutes
Lemon Icing
My husband loves lemon icing. It is very simple to make and if you are like my husband, you can add extra leon to give it extra bite.
75 Grams or 8 Portions
Prep: 5 minutes
Nettle Pesto
This recipe makes another excellent use of nettles, with their slightly sharp flavour
this makes a tasty alternative to the traditional basil pesto. The flavour complements
many dishes, try using it with pasta on its own or with prawns. This recipe makes around
250ml more than you will need for one recipe but it will store well in a jar in the
refrigerator for 1 month.
Makes 250ml
Prep: 10 minutes
Barbecued New Potatoes in Pesto Oil
When I was a child we always cooked potatoes wrapped in foil in the hot coals of the barbecue. This is a delicious way of cooking potatoes on the barbecue as the tender potatoes have a great smoky tasty.
4-6 Portions
Prep: 5 minutes
Cook: 30-40 minutes
Raita
This cucumber and yoghurt sauce has a cooling taste which takes away the heat from
spicy, hot dishes.
6 Portions
Prep: 5 minutes
Bread Sauce
It would be almost inconceivable to have Christmas Dinner without Bread Sauce. It is easy to make, and the dinner wouldn't be complete without it.
Prep: 10 minutes
Cook: 30 minutes