Sauces Archives

Chicken Ciabatta recipe

The pasta I was going to cook this sauce for had exceeded the sell by date, I hadn’t realised until the sauce was almost done, so I toasted some ciabatta instead, ditched the pasta and served the chicken sauce on the toasted ciabatta, with grated cheese on top. This is a dish I would Def do again.. much lighter than eating it with pasta.. and really really tasty,
  • 1 red pepper diced into small cubes, sautéd with olive oil and butter and salt and chilly seeds
  • 1 desert spoon of sweet chilli sauce
  • 1 soup bowl of small cubed  cooked  chicken
  • 1 pot of Delmaine pomodoro sauce
  • Grated cheese to serve
  • 1 large ciabatta roll – serves 2
  1. Heat the oil and butter in a frying pan
  2. Add the diced red pepper salt and chilly seeds and cook till tender
  3. Add about a tablespoon of water (or two, or wine even) so that when the diced cooked chicken is added it has some tasty  juices to absorb
  4. Add chicken and cook until all juices soaked up
  5. Add a little pomodoro sauce and stir in well, when hot add the remainder of the sauce and heat through.
  6. When the sauce is reduced to a thick consistency spoon onto toast, smother with grated cheese
  7. Meanwhile toast the ciabatta, and grate the cheese and serve
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All in One Cheese Sauce

This ones for you John! 😉

This is  a fail proof, and effortless recipe for a smooth and tasty cheese sauce, which is great on Tortellini pasta and in Lasagna.

Ingredients

  • 1 tablespoon butter
  • 1 tabelspoon plain flour
  • 1 1/2 – 2 cups of 2% milk (extra to thin if needed)
  • 1 cup of diced cheese (Red Leicester cheese makes the sauce a nice rich colour)
  • 1 tablespoon of Parmesan cheese (optional)
  • grated nutmeg to taste (optional)
  1. Place the butter, flour and milk into a pan and heat stirring all the time
  2. When its almost boiling, and thick and creamy (add more milk if too thick) stir in  the cubed cheese
  3. Grate in a little nutmeg
  4. Continue to stir until the cheese has melted completely
  5. Serve immediately
Note: The sauce can be made in advance but will form a skin when cooling if not covered, so transfer the sauce to a small microwavable bowl, cover with cling film so that the cling film makes contact with ALL the surface of the cheese sauce and then when ready to serve, microwave the sauce, still covered until hot, stirring occasionally  *** Do not boil, as this will make the sauce runny.

 

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Raspberry Puree

Ingredients

9 oz Fresh Raspberries
3 oz Icing sugar

  1. Blend the Raspberries in a blender with the icing sugar
  2. Press through a metal sieve and chill before serving

Great for Meringues and many other desserts

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Shrewsbury Sauce for Roast Lamb

Ingredients

Roasting tin with juices from lamb (reserve two tablespoons of the fat)
2 tablespoons plain flour
1 heaped teaspoon mustard powder
1 pint red wine
5 tablespoons good quality redcurrant jelly
3 tablespoons Worcestershire sauce
juice of 1 lemon
seasoning to taste

  1. Using the roasting tin with the leftover fat and juices from the roasted leg of lamb, add the flour and mustard powder and mix into a smooth paste
  2. Place the tin over a low heat and slowly add the wine while stirring with a wooden spoon to begin with, then switch to a hand whisk
  3. Add the redcurrant jelly, Worcestershire sauce, lemon juice and seasoning then whisk again until all the jelly has dissolved.
  4. Let sauce gently reduce for about 15minutes, pour over served lamb and into a warmed serving jug.

Other links:  Roast Leg of Lamb Recipe

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Chicken Livers in Mushroom Sauce

Ingredients

1 pack of fresh chicken livers soaked in milk to tenderise
1 pack sliced button mushrooms
2 bacon rashers , thinly sliced
1 diced onion
1 pressed garlic
1/2 -1 cup vegetable stock
1/2 – 1 tub creme fraiche
soy sauce to taste

  1. Pat dry the chicken livers and stir fry in a little olive oil
  2. Add diced onion and garlic and bacon
  3. Add sliced mushrooms and simmer with a little vegetable stock for 15-20 minutes
  4. Gently stir in half a tub of creme fraiche (more if required) and heat through
  5. Serve on rice or on tagliatelle
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Orange Sauce for Orange Desserts

Ingredients

2 eggs
6 tablespoons caster sugar
2 oranges, peeled
1 lemon – juice and zest
200-285ml whipped whipping cream

  1. Seperate the eggs and whisk the yolks with sugar until pale and creamy
  2. Whisk the  egg whites in a seperate bowl until stiff, then fold them into the yolk mixture
  3. Slice the oranges into small pieces and mix them in
  4. Add lemon juice and zest
  5. fold in whipped cream
  6. Serve ice-cold with orange desserts or over pears and sprinkled with chocolate chips or chocolate sauce
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Toffee Sauce for Ice cream

Ingredients

200ml whipping cream
6 tablespoons sugar
6 tablespoons golden syrup
100g butter
1/2 teaspoon ground ginger
1 teaspoon vanilla sugar OR a few drops of essence

Pour the cram sugar and syrup (and vanilla essence if using) into a saucepan and mix thoroughly.

Add in half the butter and let sauce boil until thickened like soft toffee

Stir in ground ginger, vanilla sugar (if using) and remaining butter and serve on ice cream

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Spicy Tomato Sauce for Fondus

Also delicious served with prawns or crab

Ingredients

200 ml sour cream
2 tablespoons mayonnaise
2 tablespoons tomato puree
1/2 clove of garlic
black pepper to taste
tabasco sauce to taste

  1. Mix sour cream, mayonnaise and puree, and mix in the remaining ingredients
  2. Chill for at least 20 minutes before serving

 

 

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Pineapple Sauce for Fondu

Delicious served with chicken salad

Ingredients

1/2 can drained crushed pineapple
200ml sour cream
1 teaspoon mustard

Stir the sour cream with the mustard before adding the drained pineapple

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Horseradish and Apple sauce

Serve with Chicken or Turkey – warm or cold

Ingredients
200ml apple sauce
200ml sour cream
1/2 lemon juice to taste
2-3 tablespoons grated horseradish

  1. Add the sour cream to the apple sauce
  2. add lemon juice to taste
  3. stir in grated horseradish
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Parsnip Sauce and Peas for Pasta

Great on pasta

Ingredients

2 parsnips, peeled and chopped
200ml vegetable stock
200ml whipping cream
1 teaspoon dried marjoram
4oz thawed peas
seasoning to taste

  1. boil parsnips in stock until tender (about 10minutes)
  2. Puree parsnips and stock
  3. Add cream, seasoning, marjoram and peas
  4. cook for a few minutes until the peas are cooked
  5. Serve on pasta
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Mushroom and Garlic Sauce for Pasta

Great on pastas and with Fondus as a dipping sauce

Ingredients

400g finely sliced mushrooms
1 teaspoon butter
1 clove crushed garlic
55ml white wine
200ml single cream
soy sauce (optional)
6tablespoons finely chopped parsley

  1. Saute the mushrooms with pressed garlic in a little butter
  2. Add wine and cream and stir
  3. Let sauce boil uncovered for 10minutes or until it thickens
  4. Season and add soy sauce to taste
  5. Stir in parsley

 

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