JW Recipes

Archive for the ‘Sauces & Dips’ Category

 

What you need:

2tbsp olive oil

2 medium shallots, peeled and finely sliced garlic, peeled and crushed

1 clove

25g butter

2 sprigs thyme

4 medium red peppers, deseeded and roughly chopped

1pt vegetable stock

salt

pepper

What you do :

Heat olive oil in a saucepan and sweat the shallots and garlic until they are soft.  Add butter, thyme and peppers and cook for a further five minutes over a gentile heat.

Turn up the heat and add the vegetable stock. Before reducing the heat add seasoning.

Take the saucepan from the cooker and allow it to cool slightly. Then add  pepper and salt to the puree before processing it through a blender. Stop the machine to see if more pepper or salt is needed.

The puree should be refrigerated until ready to use.

 

 

 

What you need:

1 lb red chile
5 1/2 oz garlic, peeled and chopped
5 1/2 oz tender young ginger, peeled and chopped
2 stalks lemongrass, thinly sliced (white part only)
6 fl oz vinegar
8 oz sugar
salt, to taste
1 tbsp  lime zest, (chopped)

What you do:

Blend the chillies, garlic, ginger and lemon grass in a food processor or mortar and pestle.

While processing gradually add the vinegar.

Place the pureed mixture into a saucepan and bring to a boil.

Reduce the heat and simmer for 3 minutes.

Add the sugar and stir until dissolved.

Add the salt and lime zest.

Remove from the heat, cool and bottle in sterilised jars.

 

What you need:

1 tbsp dijon mustrard

3 tbsp greek yogurt

1 tbsp pure honey

1 tbsp lemon juice

pinch dried parsley

What you do:

Add each item to a bowl and stir well.

 

 

What you need:

1/3 Cup (16 tbs) Vinegar

2/3 cup olive oil or salad oil

1/2 tsp Paprika

1/4 tsp Pepper

1 tsp Salt

What you do:

Put into a bowl, or into a wide-mouthed jar or bottle, the salt, pepper, paprika and vinegar. Stir vigorously if in a bowl; shake vigorously in a jar or bottle.

Add the oil and beat again, or shake, until thoroughly blended.

Add the garlic stuck on a toothpick. Cover the dressing and chill Until ready to use; remove the garlic and beat or shake to mix well.

 

 

 

What you need:

1/4 cup fresh lemon juice (from 1 to 2 lemons)

1 tsp honey

1 small shallot, minced

1/2 cup extra-virgin olive oil

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

What you do:

Whisk together the lemon juice, honey, and shallot in a small bowl.

Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper.

 

 

What you need:

3/4 cup mayonnaise

3/4 cup sour cream

1 tbsp lemon juice

1 small bunch of fresh chives

1 small bunch of fresh parsley

1 clove garlic

1 tbsp olive oil

1/2 tsp paprika

1/2 tsp salt

1/4 tsp pepper

1/4 – 1/2 cup milk (depending on desired thickness)

What you do:

In a food processor or blender, blend all ingredients.

Allow flavours to combine in the refrigerator before serving.

 

What you need:

4 cloves garlic

1 (10 oz) package frozen chopped spinach, thawed and drained

1 (14 oz) can artichoke hearts, drained and chopped

1 (10 oz) containerAlfredo-style pasta sauce

1 cup shredded mozzarella cheese

1/3 cup grated Parmesan cheese

1/2 (8 oz) package cream cheese, softened

What you do:

Preheat oven to 180 C /350 F / gas mark 4

Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.

In an 8×8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.

Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly.

Serve warm.

 

What you need:

3 peppers (I used one medium red pepper, 1 Italia & 1 sweet yellow & ended up with about 1 1/2 c pepper after roasting)
1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 large tomatoes, peeled, seeded & roughly chopped
2 tbsp tomato paste
1 tbsp red wine vinegar
1/4 tsp red pepper flakes
2 tbsp fresh basil, minced
1 tbsp fresh oregano, minced
2 tbsp fresh flat leaf parsley, minced
salt & pepper

what you do:

Roast the peppers over the flame of your gas range or on the grill or in the broiler until black. Put in a covered bowl or brown paper bag to steam for about 15 minutes. Under running water rub off the blackened skin. Seed the peppers & chop them. Set aside.

In a large saucepan, heat the olive oil over medium-high heat. Add the onions & garlic and cook until the onions are soft & translucent. Add the tomatoes, peppers, tomato paste & herbs. Simmer until the tomatoes break down, you can use your spoon to help this along. Let simmer while stirring from time to time until the sauce reaches your desired consistency.

Salt & pepper to taste.

 

What you need:

2 large sweetcorn cobs

1 large red pepper

1 large orange pepper

1 bunch spring onion, finely sliced

3 tomatoes, deseeded and chopped small

1 ripe avocado, cut into small cubes

juice 1 lime

A small bunch coriander

What you do:

Get the barbecue ready and wait until the coals are glowing white. Meanwhile, boil the corn in salted water for 5 mins. Cool under running water and pat dry.

Barbecue the peppers for 10-15 mins, turning regularly, until the skins are charred. Put in a bowl, cover and leave until cool enough to handle. Barbecue the corn for 5 mins, turning regularly, until tender and blackened here and there.

Discard the skins and seeds from the peppers, and dice the flesh. Shave the corn from the cobs, then mix with the peppers, spring onions, tomatoes, avocado, lime and seasoning.

Tear in the coriander just before digging in.

 

What you need:

16 oz sour cream
8 oz cream cheese, softened
2 cups (8 oz.) shredded Cheddar cheese

3 oz bacon bits
1 cup chopped green onions
1 packet onion soup mix
crackers
Assorted fresh vegetables (optional)

What you do:

Preheat oven to 400 F / 200 C /gas mark 6

In a mixing bowl, stir together sour cream and cream cheese.

Fold in shredded cheese, bacon bits, green onions and onion soup mix.

Pour into a 2-quart baking dish. Cover and bake in oven for 25 to 30 minutes or until hot and bubbly.

To serve, place in centre of  a platter and surround with crackers and assorted fresh vegetables (optional).