Posts Tagged ‘Sauce’
450 g/1 lb French beans, trimmed
4 X 15 ml spoons/4 tbsp mayonnaise
3 x 15 ml spoons/3 tbsp milk or natural yoghurt
1 x 5 ml spoon/1 tsp Dijon mustard
1 X 5 ml spoon/1 tsp tarragon
Cook the beans in slightly salted water until tender, drain. Meanwhile, mix together the sauce ingredients in a small pan and heat through without boiling. Pour the sauce over the beans and serve.
300 g/10 oz penne
1 x 15 ml spoon/1 tbsp oil 100 g/4 oz frozen peas
I quantity rich Béchamel sauce with Nutmeg grated Parmesan cheese
Bring a pan of salted water to the boil. Add the oil (to stop the pasta sticking together). Drop in the penne and cook rapidly for 5-7 minutes, until the pasta is soft but still a little undercooked. Add the peas and cook for a further 3 minutes until both penne and peas are cooked. Drain thoroughly. Toss in the rich Béchamel sauce and sprinkle with Parmesan cheese to serve.
For non-vegetarians add chopped smoked ham to the sauce.
6 thin leeks, outer leaves removed and cleaned
300 ml/11/2 pint milk
150 ml/11/4 pint water
1 quantity Béchamel sauce
flavoured with nutmeg
2 X 15 ml spoons/2 tbsp dried breadcrumbs
1 x 15 ml spoons/1 tbsp grated Parmesan cheese
Cut the leeks into thumb-sized pieces and place in a pan with the milk and water and a little salt to taste. Cover and simmer, stirring occasionally, until the leeks are tender, about 5-15 minutes depending on the freshness of the leeks. Drain the leeks and save the liquid. Keep the leeks warm. Use 300 ml/1/2 pint of the cooking liquid to make the Bechamel sauce (the plain or rich sauce may be used).
Place the leeks in a heatproof dish and pour over the sauce. Mix together the breadcrumbs and Parmesan cheese and sprinkle over the top. Brown under a hot grill.
Cook the cauliflower in water until tender, drain and continue as above. Fennel in cheese sauce As for cauliflower cheese.
Broccoli in cheese sauce
As for cauliflower cheese.
Celery in cheese sauce. As for cauliflower cheese. Alternatively, braise celery in vegetable stock in a moderate oven until tender, drain and proceed as above.
Leave leeks whole and proceed as above. Wrap leeks in ham for non-vegetarians and bake for 30 minutes in a moderate oven.
Leeks in blue cheese
Substitute Danish blue, Gorgonzola or Stilton cheese when making the sauce. Do be careful not to over-salt. Vegetable cheese surprise Make any of the vegetable cheese dishes, but add one or two of the suggestions below before pouring over the sauce. Bake for 30 minutes in a moderate oven, or in the microwave for 10-12 minutes on HIGH.
Add one or two of the following: 4 quartered tomatoes
3 chopped spring onions
50 g/2 oz cashew nuts
50 g/2 oz walnuts
400 g/14 oz can butter beans 400 g/14 oz can brown beans
2 X 15 ml spoons/2 tbsp parsley
Any of the vegetables mentioned may be cooked in the microwave in 4 tbsp water for approximately 7-9 minutes on HIGH. Follow manufacturer’s guidelines for precise timings. The sauce may be cooked in the microwave, but the topping needs to be grilled as it will be soggy if cooked in the microwave.
2 x 15 ml spoon/2 tbsp olive oil 1 medium onion, chopped
1 small carrot; grated
1-2 cloves of garlic, crushed 400 g/14 oz can chopped tomatoes, drained
2 x 15 nil spoon/2 tbsp tomato purée
50 ml/12 fl oz/1/4 cup red wine (optional)
1 tsp basil or marjoram
salt and freshly ground black pepper
Heat the oil in a pan and add the onions and carrot, and cook gently until the onion is soft and clear. Then add the garlic and cook for a further minute. Stir in the remaining ingredients, adding tomato liquids if wine not used; season to taste. Simmer the sauce gently until thickened. Sauce may be left chunky or may be pur&d until smooth.
40 g/11/2 oz butter
40 g/1/2 oz plain flour
300 ml/1/2 pint milk
7.5 g/3 oz cheese such as cheddar,
Gruyere or Parmesan
salt and freshly ground black
1 egg yolk (optional) pinch nutmeg (optional)
Melt the butter in a small pan then stir in the flour and cook over a low heat for 1 minute, stirring constantly. Remove the pan from the heat and gradually stir in the milk. Return the pan to a moderate heat and cook gently, stirring constantly, until the sauce thickens. Stir in the cheese and seasoning to taste.
For a richer sauce, remove the sauce from the heat and allow to cool for a couple of minutes, then stir in the egg yolk and flavor with nutmeg, if desired.
Melt the butter in a bowl on HIGH for 1 minute, stir in the flour and then slowly add the milk. Cook for 2-4 minutes, stirring every 30 seconds until the sauce thickens. Add the cheese and cook for 1 minute. Stir until melted.
Makes about 300 ml (4- pint)
1 small onion, skinned and chopped 1 small carrot, peeled and chopped
25 g (1 oz) butter
25 ml (11 tbsp) flour 450 g (1 lb) tomatoes, quartered, or
a 397-g (14-oz) can tomatoes,
300 ml (1 pint) chicken stock 1 bay leaf
1 tsp of sugar
10 ml (2 tsp) tomato puree
15-60 ml (1-4 tbsp) dry white wine (optional)
salt and freshly ground pepper
- Lightly fry the onion and carrot in the butter for 5 minutes. Stir in the flour and add the tomatoes, stock, bay leaf, clove, sugar, tomato puree, wine, if used, and salt and pepper.
- Bring to the boil, cover and simmer for 30-45 minutes, or until the vegetables arc cooked.
- Sieve, reheat and adjust seasoning, if necessary.
VARIATION NEAPOLITAN TOMATO SAUCE
450 g (1lb) tomatoes, skinned or a 397-g (14-oz) can tomatoes, drained
1 garlic clove, skinned and crushed 50 ml (2 fl oz) olive oil
2.5 ml tsp) sugar
3 basil leaves, torn, or 10 ml (2 tsp)
chopped fresh parsley, or 5 ml
(1 tsp) oregano
salt and freshly ground pepper
- Place all the ingredients in a saucepan and simmer, uncovered, stirring occasionally for about 10 minutes until the oil has separated from the tomatoes.
plus 4 hours marinating
2 boneless chicken breast fillets,
about 350 g (12 oz) total weight
350 g (12 oz) flash-fry steak
5 ml (1 tsp) coriander seeds
5 ml (1 tsp) cumin seeds
1 onion, skinned and chopped
60 ml (4 tbsp) tamarind liquid
30 ml (2 tbsp) soy sauce
2 garlic cloves, skinned and crushed
30 ml (2 tbsp) vegetable oil
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) 5-spice powder salt
100 g (4 oz) crunchy peanut butter
100 g (4 oz) creamed coconut, crumbled
300 ml (2 pint) boiling water
20 ml (4 tsp) lemon juice
15 ml (1 tbsp) soft brown sugar
2.5 -5 ml chilli powder
- Prepare the satay. Using a sharp knife, cut the chicken and the flash-fry steak into small chunks. Set aside.
- Heat a small frying pan, add L the coriander and cumin and fry over dry heat for 1-2 minutes, stirring constantly. Remove from the heat and pound to a fine powder in a mortar and pestle.
- Put the pounded spices in a blender or food processor with the onion, tamarind liquid, 15 ml (1 tbsp) soy sauce, garlic, vegetable oil, turmeric, spice powder and a pinch of salt. Work for a few seconds, then pour over the meat. Cover and leave to marinate for 4 hours, turning the meat occasionally during this time.
- Thread the meat on oiled wooden sticks, keeping the chicken and beef separate if liked. Place on the barbecue and grill for 10-15 minutes, turning frequently and basting with any remaining marinade.
- SMeanwhile, make the peanut sauce. Put the peanut butter, coconut, water, lemon juice, 15 nil (1 tbsp) soy sauce, sugar and chilli powder in a pan and bring slowly to the boil, stirring constantly. Lower the heat and simmer gently for about 5 minutes until the coconut has dissolved and the sauce thickens. Taste and adjust seasoning according to taste.
- Serve the satay sticks hot on a platter, with a small bowl of peanut sauce for dipping.
Satay is a Malaysian dish, which is usually served as a starter on wooden sticks, with the sauce for dipping. Although metal kebab skewers can be used, wooden ones are more authentic; they are available from oriental specialist shops. Remember to soak them in cold water for 2 hours before using - this helps prevent them setting alight on the barbecue!
Tamarind pulp and 5-spice powder are also available at oriental shops. Make tamarind liquid by soaking a 2.5-cm (1- inch) piece of tamarind pulp in about 100 ml (3 fl oz) hot water for a few minutes, then squeezing the pulp to extract as much liquid as possible. Discard the pulp.
In Malaysia, the traditional accompaniments to satay are wedges of unpeeled cucumber, spring onions and cubes of rice cake, which is made by boiling glutinous rice, then pressing it until it can be cut like a cake. Although not authentic, cubes of bean curd (available at health food shops as well as oriental stores) may be served instead of rice cake.