Sauces

Mushroom bourbon sauce (great with steak)

2 tbsp butter

10 large button mushrooms or 6 flat mushrooms sliced

1 onion sliced thinly

3/4 cup of chicken stock (I use Simon Gault's chicken stock paste)

1 large tbsp grainy mustard

2 tbsp of bourbon (don't overdo it as it can be overpowering)

1. Heat the butter until bubbling
2. Add mushrooms and onions and cook until onion is soft (about 5 minutes)
3. Add stock, mustard, bourbon, salt and pepper and simmer until ready to use (no more than 5 mins)

Hollandaise Sauce

2 egg yolks

100 g Butter

1 Tbsp Lemon Juice

1. Break egg yolks into food processor, add lemon juice and process to combine.
2. Cut the butter into cubes and microwave in a covered jug on High for 2-3 minutes until very hot and bubbling
3. Keep the processor running and pour very hot butter in a steady stream onto the eggs. The sauce should thicken (if it looks like a liquid then it hasn't worked)
4. Serve the sauce warm, reheat by standing in a bowl of warm (not hot) water stirring occasionally.

Barbecue Sauce (perfect with steak with bacon wrapped around it)

1 tin of tomatoes

2 tbsp tomato paste

2 cups of red wine

1 cup of tomato juice

2 tbsp red or white vinegar

thyme

basil

2 tbsp Worcestershire sauce

1 tsp of Tabasco sauce

2 onions chopped

3 cloves of crushed garlic

1/2 cup brown sugar

1. Add oil to frying pan with onions and garlic and cook until soft
2. Add cooked onions and garlic to rest of ingredients in a large pot
3. Simmer for about 1 and 1/2 hours until sauce is reduced by half and quite thick
4. This will keep refrigerated for 2 weeks

Tomato Sauce

1 large onion, peeled and chopped

2 cloves garlic, crushed

1/2 tbsp extra virgin olive oil

1 tbsp chopped fresh thyme

4 large ripe tomatoes

400g can chopped tomatoes

1/2 cup red wine vinegar

2 tbsp caster sugar

salt and pepper

10-12 leaves basil

1. Fry onions and garlic in a large saucepan for 4 minutes or until softened
2. Stir in Thyme
3. Chop fresh tomatoes and add to onion mixture along with tinned tomatoes
4. Simmer for 30 mins
5. In a separate saucepan, boil vinegar and sugar together until they reduce to about 1 tbsp in volume
6. Add vinegar mixture to tomato sauce
7. Add salt and pepper
8. Add basil, cook for another minute, then puree in a food processor until smooth or slightly chunky
9. Will keep in fridge for about 2 weeks

Easy tomato sauce

400g tin of chopped tomatoes

4 cloves of garlic

small handful herbs (thyme, sage, rosemary, oregano and basil

2 tbsp virgin olive oil

1 tsp sugar

sea salt

Heat olive oil in frying pan and fry garlic for one minute
Add tomatoes, sugar and salt to taste
Simmer for 5 mins
Add the herbs and cook for a few more minutes

Another Barbecue Sauce

1/4 cup canola oil

2 onions finely diced

8 cloves garlic crushed

1/2 cup brown sugar

1/2 cup strong black coffee

1/2 cup Worcestershire sauce

1/2 cup tomato sauce

1/4 cup of red or white wine vinegar (I use Forvm)

2 tsp Chilli flakes

1 tsp salt

1. Heat oil and cook onions and garlic until soft
2. Add rest on ingredients and simmer until thickened (about 10 mins)

Fabulous with Chicken Nibbles or on Steak

Plum Chutney

2 kg plums

750 g Brown Sugar

500 g peeled, cored and chopped apples

1 onion finely chopped

750 g sultanas

15 g chilli pepper

15 g ground ginger

1. Add plums, sugar and apples to large pot and boil for 15 minutes
2. Add all of the other ingredients and boil for 3 hours
3. Remove the stones and skin and then bottle

Green Herb mayonnaise

1 egg

2 tbsp lemon juice

1/2 small onion

1 tsp Dijohn mustard

salt and pepper

1/2 cup of fresh herbs

basil

tarragon

parsley

oregano

chives

Process the egg first
Add lemon juice, shallot, mustard and some salt and pepper
Whisk these together to form a thick pasted
Add herbs and process until the mayo turns green
Tip in the oil in a slow steady stream
If mixture gets too thick, add a little lemon juice

Custard (Easiest microwave recipe ever)

2 tbsp Custard Powder

2 tbsp sugar

1 1/2 to 2 cups of milk

1. Mix custard powder and sugar together
2. Gradually stir in milk
3. Cook on high for 2 mins
4. Stir and continue cooking for 2 minutes
5. Stir and if necessary cook for another 30 secs to 1 min

Olive Butter

100 g butter at room temperature

40 g Kalamata olives pitted

juice and zest of one lemon

sea salt

1. Blend all ingredients together

This goes great on steak and grilled fresh asparagus

Balsamic glaze

Ideas for using this glaze

salads (add some olive oil and add the glaze)
tomatoes and feta
decorate the plate
cooked lamb

500 mls Balsamic

3 tbsp brown sugar

1. Cook in a pot until it reduces to half
2. Add brown sugar, and dissolve and cool
3. Pour into a container
4. Lasts six months

Honey Mustard Dressing

1/4 cup neutral oil

1/4 cup olive oil

2 tbsp white wine vinegar

2 tbsp lemon juice

2 tsp honey

2 tsp wholegrain mustard

1 tsp Dijon mustard

1/2 clove crushed garlic

1/2 tsp salt

ground pepper

1. Shake together all ingredients in a jar
2. Store in the fridge

Easy Aioli

1/4 cup Best Foods Mayonnaise

1/4 cup sour cream or Natural yoghurt

salt and pepper

2 cloves of garlic crushed

lemon juice

1-2 tsp Dijon mustard

1. Mix all together

Roasted Capsicum Salsa

3 roasted capsicum - peeled, seeded and diced

3 tomatoes - seeded and diced

1/3 cup finely diced red onion

1 clove of garlic finely diced

1/3 cup coarsely chopped fresh coriander

1/2 tbsp ground cumin seeds

1 tsp sweet smoked Spanish paprika

juice of 1 lime

1/3 cup olive oil

12 drops tabasco sauce

1/2 tbsp sugar

salt and pepper

Combine all ingredients.

Onion Gravy

2 onions sliced

olive oil

1 tsp brown sugar

3 tbsp flour

500 mls beef stock

salt and pepper to taste

2 - 3 tbsp red wine vinegar

1. Slice onions
2. Add to frying pan
3. Add oil to onions
4. Cook slowly until brown about 20 mins
5. Add sugar to last 5 mins
6. Add flour and cook for a few minutes
7. Add beef stock and mix well
8. Add red wine vinegar
9. Simmer for 15 mins

Green Summer Sauce

3 big handfuls parsley or rocket

2 cloves garlic finely chopped

bunch of chives or green ends of spring onions

1 1/4 cups oil

2 tbsp capers

1 tbsp dijon mustard

3/4 tsp salt

Place all ingredients in a food processor and whizz until smooth
Keep for 4-5 days in the fridge or freeze into icelocks

Plum Chutney

1kg plums, stoned and quartered
380g apples (about 3 medium), peeled, cored and cut into chunks
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 heaped tsp (approx.) of ginger, finely chopped
375ml white vinegar
500g Chelsea Raw Sugar
½ tsp dried chilli flakes
1 tsp chinese five spice
¼ tsp salt

In a large saucepan place the plums, apples, onion, garlic and ginger. Add the remaining ingredients, bring to the boil then reduce heat to a gentle boil cooking until the fruit has dissolved and the liquid reduced to a thick sauce (approx. 40-50 mins). Stir regularly.

Spoon into hot, sterilised glass jars and seal. Allow to cool, store in the refrigerator.

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