pan juices from roasted meat 2-3 tablespoons plain flour ½ cup wine 2 cups stock or water salt and freshly ground black pepper
After removing roast from oven, discard all but ½ cup of the fat. Place pan over stove top and heat over medium heat. Add flour and stir continuously for 1-2 minutes or until the flour has browned slightly.
Gradually stir in wine and stock, stirring constantly to loosen any of the browned meat bits stuck to the bottom of the tin. Cook until gravy has thickened and is smooth. Simmer gently for a further 5 minutes and add extra water or stock if necessary to reach desired consistency. Season to taste with salt and pepper. Serve hot with roasted meat. I use a red wine for a dark meat gravy and a white wine for a light meat gravy.
cookessentials,
May 2, 2:25am
More please
cookessentials,
May 16, 2:17am
UP FOR MORE
cookessentials,
May 16, 2:53am
Satay Sauce
1 (10 ounce) can coconut milk 1/2 cup crunchy peanut butter 1/2 small onion, grated 1 tablespoon dark soy sauce 2 teaspoons brown sugar 1/2 teaspoon red pepper flakes
In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm
cookessentials,
May 17, 4:11am
Burnt Butter & Sage Sauce
100g butter 10 sage leaves 1 tablespoon lemon juice
Add butter to pan and heat until butter begins to foam. At this point, add the sage and cook until butter has browned. Squeeze in the lemon juice and serve sauce immediately over ravioli
Blend egg yolks, egg, mustard and half the juice until combined. With motor operating, pour half the oil in a slow stream into yolk mixture. With motor still operating, pour in remaining juice, then continue pouring remaining oil in a thin stream. Transfer mixture to bowl, stir in parsley, shallots, gherkins and capers; mix well.
theanimal1,
May 17, 4:32am
Bolognaise Sauce
1 T olive oil 2 onions, chopped 1 clove garlic, crushed 1 kg beef minced 2 x 410g cans tomatoes 1. 5C water 1/2 C dry white wine 2T tomato paste 3 small beef stock cubes, crumbled 1t dried oregano 1/2t dried majoram leaves 1/2t sugar
Heat oil in pan, add onions and garlic, cook stirring, over a low heat fora bout 15mins or until onions are very soft. Add mince, cook, stirring until well browned. Stir in undrained crushed toms, water, wine, paste, stock cubes, herbs and sugar. Bring to boil and simmer, uncovered for about 2 hours or until sauce is thickened; stirring occasionally. Serves 4.
theanimal1,
May 17, 4:34am
Easy Tomato Relish
12 medium tomatoes 6 medium white onions 1 pint brown vinegar 1 lb sugar 1 Tbsp salt 1/2 Tbsp mustard 1/2 Tbsp curry powder for thickening: 1 heaped Tbsp plain flour mixed to smooth paste with cold water
Use kitchen whizz to pulp up the tomatoes and onions and put in a large pot along with all other ingredients. Simmer steadily with lid on for about 1 hour, stirring occasionally. Remove from heat and stir in flour paste to thicken the relish. Put back onto the heat and bring back up to the boil to cook the flour. This will only take 4-5 minutes. Remove from heat and pour into sterilized jars or bottles and cap when cool.
theanimal1,
May 17, 4:35am
feijoa chutney
2 cups feijoa flesh, chopped 2 large onions, peeled and diced ½ cup sultanas 1 cup firmly packed brown sugar 2 cups cider vinegar 1 tsp salt 1 tbsp curry powder
1. Place all ingredients in a large heavy-based saucepan. Bring to the boil, stirring until sugar has dissolved. Turn down heat and simmer hard for 30 to 45 minutes, stirring regularly until thick and syrupy.
2. Ladle mixture into sterilised jars. Be sure they are well sealed. Store in a cool, dark place.
theanimal1,
May 17, 4:36am
Mint pesto 1 1/2 cups fresh mint leaves 1/2 cup fresh parsley leaves 2 clove garlic, crushed and peeled 1/2 cup toasted pinenuts 1/2 cup grated Parmesan cheese between ¼ cup - 6 tblsp olive oil salt and freshly ground black pepper to season
In a food processor put the mint, parsley, garlic, pinenuts and parmesan cheese. Process until chopped and then gradually pour the oil down the feed tube to make a thick paste. Add more oil if wished. Season with salt and pepper.
theanimal1,
May 17, 4:38am
spiced apple sauce
8 lbs apples, chopped 4 lbs sugar 1/2 lb salt 6 onions peeled and chopped 1 oz whole cloves 1 oz whole allspice 1/2 tsp cayenne 2 quarts vinegar
Put everything except whole spices into a large pan. Tie whole spices in a bag and add to pan. Cook the mixture very slowly for 2-3 hours, then strain and put through a blender if you want a really smooth sauce. Put in sterilised bottles while hot and seal.
N. B. This makes a fairly sweet sauce but the amount of sugar can be altered to taste depending on which variety of apple you use.
theanimal1,
May 17, 4:39am
Tomato Pasta Sauce: Place in a food processor bowl and whizz together: 2 cans chopped or whole tomatoes in juice (or 500gms to 1kg fresh tomatoes), 1/2 to 1 cup tomato paste, 1/2 cup firmly packed fresh basil leaves, 1/4 cup firmly packed fresh parsley, 2 medium onions and 2-3 cloves garlic. Whizz till blended. To make by hand: Finely chop onions, garlic, basil and parsley, and tomatoes if needed. Mix all ingredients together. . Add a little brown sugar if you want, to your taste, to balance the acidity. Add to well browned mince, stir through and simmer for 15-20 minutes or until the onion is tender. Season to taste, and serve over pasta, or use to make lasagne. Variations: use other herbs to your taste - rosemary, thyme, basil, lemon verbena, chives, garlic chives, etc. . Makes enough for about 400gms - 500gms mince.
jaybee2003,
May 17, 4:43am
~waves hello to The CookiE & The Fisher~
Great sauces and all in one place too. Great thread.
jaybee2003,
May 17, 4:44am
Warm Plum Sauce/Jus 1 ¼ cups red wine, 1 slice of orange, 1 bay leaf, ½ cinnamon stick. 80g prunes. 2 tsp brown sugar, ½ c chicken stock, Salt and pepper
Boil wine, orange, bay leaf and cinnamon stick together until the liquid has reduced by half. Remove from heat, add the prunes, leave to marinate for a few hours. Remove orange, bay leaf and cinnamon. Add chicken stock, and sugar, bringing to the boil. Remove from heat and blend all together. Season to taste with S & P.
jaybee2003,
May 17, 4:49am
Beetroot and Vanilla sauce. I had this [well, this is as close in taste as I can match] in a restaurant recently served with crab, but it would also match firm white fish, crayfish, turkey, lamb etc. CUbed beetroot tossed in a little oil, rock salt, and vanilla pod seeds or a good vanilla paste. Wrap in tin foil, bake until soft. Once cooked, puree, season with balsamic vinegar, thinning with water as needed.
jaybee2003,
May 17, 4:53am
A couple of SALSA's:
Walnut, garlic and olive oil. Fabulous with rare lamb.
Fresh mango, red onion, red capsicum, with lime juice. Delicious with pork.
fisher,
May 18, 12:59am
hi JB... will add some more soon...
cookessentials,
May 18, 5:14am
wacko, thanks theanimal and jaybee - yep it is a great idea to have threads on specific things, makes it very easy when you are wanting a sauce or gravy etc.
herika,
May 19, 2:54pm
For a gluten free gravy I use maize cornflour to thicken it with andherbs and plenty of fresh ground black pepper for flavouring :)
cookessentials,
May 19, 4:29pm
Brilliant Herika, if you have any other suitable sauces or gravies, pop them in too.
cookessentials,
May 20, 3:39am
Bumping up for the chilli sauce
fisher,
May 20, 8:59pm
Homemade Thai Sweet Chilli Sauce Ingredients: 12red chillies (sliced finely, seeds left in). . 6cloves garlic, (crushed). . 1/4 cup Asian fish sauce. . 2 cups sugar. . 11/2 cups white vinegar. . 1 tsp salt. . 11/2 cups water. . Method: Bring all ingredients to the boil and reduce heat to a simmer for 1 hour stirring often... The mixture should reduce to a syrup consistency. Seal in sterilised bottles when cold... Refrigerate after opening. The longer you cook it the hotter the chilli taste is.
cookessentials,
May 20, 9:43pm
While you are here fisher... . someone was asking about pork crackling, now I told them that you had the low down on this... so if you could find the said thread and add your comments/advice, I am sure it would be much appreciated.
fisher,
May 20, 9:47pm
Cheers. . think 245sam sent them over to a thread I had previously typed it all out... post #3
maysept,
May 20, 11:07pm
Loving this thread! Does anyone have a sauce they use specifically with corned beef, other than good old parsley or mustard sauces? Just looking to serve it with something different for a change. Thanks!
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