Brilliant Herika, if you have any other suitable sauces or gravies, pop them in too.
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!
cookessentials,
May 20, 11:40pm
I do an onion sauce. To a basic white sauce, add 1 large onion,diced and sauteed in butter till soft. Season well with freshly ground pepper. You can add more onion if you like to give it a really heavy sonsitency and great onion taste.
fisher,
May 21, 6:33pm
Maysept...folk forget about the proverbial horseradish sauce for corned beef..Homemade is so nice... Homemade Horseradish Sauce: 3-4 tsp lemon juice.. 2 tsp dijon mustard.. 3 tbsp olive oil.. 1-2 tbsp of fresh grated horseradish.. 2 tbsp sour cream..big pinch of salt.. pinch of white pepper..2 very finely chopped spring onions.. Mix lemon juice with mustard whisking in olive oil... Add all other ingredients and whisk... Place in fridge to cool and thicken... Have everything prepared/ready before grating horseradish..
fisher,
May 21, 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 21, 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 21, 9:47pm
Cheers.think 245sam sent them over to a thread I had previously typed it all out.post #3
maysept,
May 21, 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!
maysept,
May 22, 3:08am
Oh, yum, I've got some horseradish growing in the garden, but haven't made anything with it yet, never thought about it going with corned beef. Big onion fans in this house, so wil have to give that a try too! Thanks very much.
fisher,
May 22, 6:33pm
Maysept.folk forget about the proverbial horseradish sauce for corned beef.Homemade is so nice. Homemade Horseradish Sauce: 3-4 tsp lemon juice. 2 tsp dijon mustard. 3 tbsp olive oil. 1-2 tbsp of fresh grated horseradish. 2 tbsp sour cream.big pinch of salt. pinch of white pepper.2 very finely chopped spring onions. Mix lemon juice with mustard whisking in olive oil. Add all other ingredients and whisk. Place in fridge to cool and thicken. Have everything prepared/ready before grating horseradish.
indy95,
May 23, 1:10am
Sweet Lemon Sauce
2 egg yolks 1/2 c sugar 60 g softened butter 1 rounded tbsp cornflour 1 c fresh orange juice 1/2 c fresh lemon juice
Whisk all ingredients together in a saucepan over low heat until the sauce thickens and just comes to the boil. Can be used hot or cold.
lx4000,
May 23, 2:33am
when making a gravy to go with a roast. Add your cooking water from the vegies to add a wonderful flavour!
maysept,
May 23, 3:08am
Oh, yum, I've got some horseradish growing in the garden, but haven't made anything with it yet, never thought about it going with corned beef. Big onion fans in this house, so wil have to give that a try too! Thanks very much.
tixy,
May 24, 9:33pm
I adapted this from Digby Laws recipe.
WORCESTERSHIRE SAUCE
1 1/4 c malt vinegar 3/4 c treacle 1 t salt 1 t fresh ginger 2 cloves garlic 1 1/2 t ground cloves 1/4 t cayenne 1 T tamarind 4 anchovies
Combine all and simmer for 25 minutes.Leave it to cool in the pan overnight.Finely strain and bottle the sauce.
Will last in the cupboard for 12 months (unless you use lots like I do!)
tixy,
May 24, 9:37pm
Blue Cheese Sauce (for steak, broccoli etc)
150g blue cheese (Blue Castello is good here) 150ml cream 1/4 c worcestershire sauce 125g cream cheese s & p
Heat all gently until bubbling.
Delicious! This does make quite a lot so I usually only make 1/2 the batch and that is plenty for the 5 of us for dinner.
Edited to say this is a Jo Seagar recipe.
fisher,
May 24, 9:48pm
Crayfish and Prawns.. for the not so purist,mix runny honey with good grind of black pepper and dijon mustard for a nice dipping sauce..
fisher,
May 24, 9:51pm
Sage and Onion Chicken Sauce Having cooked your chicken pieces, remove and set aside.. Strain off most of the fat from the roasting pan or frypan. Add 100ml of chicken stock. In this sauté,2 small onions sliced and diced.Add 2 tbsp brandy, a good dollop of redcurrant jam, and fine chopped fresh sage. Sprinkle a little ground black pepper.. Reduce resulting liquid by half and place cooked chicken pieces back into this sauce, spooning to coat.... Remove chicken and place the balance of sauce in gravy jug to serve at the table...
fisher,
May 24, 9:53pm
Pinenut Sauce.......Great over chicken breast 1 slice white bread, crusts removed..1/4 cup cold water..1/2 cup pine nuts..2 cloves garlic, chopped ..juice of 1 lemon..3 tbsp olive oil..salt... Place bread in a bowl, cover with cold water and leave to soak and soften for 10 minutes.... Place bread and remaining ingredients, except salt, in a food processor and process to form a smooth paste, the consistency of thick yoghurt... Season with salt and do taste test..
purplegoanna,
May 24, 9:54pm
I know its not homemade BUT Maggi have got a 'Cracked Pepper' Gravy out that im 1000% addicted to, i use it in casseroles, gravys, stews, rissoles, savoury minces etc and pies, its got this pepper hit thats not overkill to its DEVINE!
fisher,
May 24, 9:55pm
Silverbeet / Spinach / Bok Choy Cream Sauce.... Finely chop an onion and 3 cloves garlic and lightly fry in tbsp olive oil. Pour in a half glass white wine, reduce wine and add 300ml cream and simmer..... Check flavour and add salt and white pepper to taste .. Add vege and continue simmering until thick and veges coated.. Add parmesan cheese or tsp whole grain mustard if desired....
fisher,
May 24, 9:57pm
Meat Ball Glaze Suitable for Pork or Mince meatballs...Also over Boiled Carrots 2 tbsp brown sugar..2 tbsp soy sauce..1tbsp tomato sauce..1tbsp water..small bunch finely chopped parsley..dash of black pepper.... Mix well in saucepan and use low heat on stove top. Place pre cooked meatballs in glaze and stir to coat OR spoon over cooked meatballs when served.
fisher,
May 24, 9:59pm
Cauliflower Puree...Add grated tasty cheese ~ curry powder ~dijon mustard to suit your dish.... 300gm cauliflower florets, chopped..1 garlic clove, smashed..1/3 cup chicken stock..1/2 tsp salt..2 tbsp cream..1 tsp unsalted butter... Simmer cauliflower, garlic, stock, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes or so.. Puree mixture with cream and butter in a food processor or a stick blender until smooth.
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