Featured

Posts Tagged ‘sauce’

What you need:

1 tbsp Butter
1 tbsp. flour
one-half cup broth (chicken or vegetable)
1 cup Plain Yoghurt
1 1/2 tsp curry powder
salt and pepper to taste

What you do:

Melt butter in pan, add flour and stir in broth & curry powder. Cook until it thickens, stirring constantly. Then slowly add the yoghurt.
Season and serve hot.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

1 bag of fresh cranberries
1 cup of sugar
1 cup of fresh orange juice
1 tsp of orange zest

What you do:

Put all ingredients into a sauce an and mix well.
Cook over medium heat and bring to a boil.
Boil for about 10 minutes until the cranberries pop. There may be a few light colored ones that don’t pop, but don’t worry. They soften as the sauce cools.

Serve the sauce at room temp or slightly warm.

The sauce can also be made up to 2 days before and kept in the fridge.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

1 chicken breast
2 rashers of bacon
1 tbsp barbeque sauce
15- 20g of cheese

what you do:

Cook the chicken breast by whichever method you prefer.
Cook the bacon slightly less than you would have it.
Once cooked,  place the chicken on the grill pan then add a small amount of bbq sauce, top with bacon, then add the rest of the bbq, finally top with the cheese place under the grill until bubbling and golden.

Serve hot.

VN:F [1.9.20_1166]
Rating: 2.5/10 (4 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

3/4 cup finely chopped fresh mint leaves
2 tsp caster sugar
60 ml boiling water
125 ml white wine vinegar

What you do:

Mix together the mint and caster sugar in a small heat proof mixing bowl.

Add the boiling water and stir gently until the sugar dissolves.

Add the vinegar and mix well.

Leave to cool completely before using.

VN:F [1.9.20_1166]
Rating: 3.0/10 (3 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

2 x 5oz / 125g salmon fillets
2 tbsp / 30 ml brown sugar
1 tsp / 5ml dijon mustard
juice of a lime

What you do:

Lay the salmon fillets side by side in a shallow dish.
Whisk together the lime juice, sugar & mustard until smooth.
Pour the mixture over the salmon fillets & leave to marinate for around 15 mins.
Cook the fillets in a microwave oven until almost done then pour the sauce over & grill for 2 minutes.
Serve immediately.

VN:F [1.9.20_1166]
Rating: 3.0/10 (1 vote cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

1 oz / 25 g butter
8 oz / 200 g button mushrooms
5 fl oz / 150 ml soured cream
1 tbsp tomato sauce ( ketchup)
1 tsp worcestershire sauce
1/2 tsp mustard
salt & pepper

What you do:

Melt the butter in a bowl in a microwave on full power for 1 minute.
Cut the mushrooms into quarters & toss in in the butter making sure their all coated. Mix all the other ingredients together then pour over the mushrooms then toss again.
Cook on medium power in the microwave for about 5 mins, stirring occasionally until hot.
Divide between ramekin dishes & serve immediately.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

2 whole mackerel, filleted
2 heaped tbsp apricot jam
1 or 2 chilies, chopped
500 ml white wine vinegar
2 cloves garlic, chopped

What to do:

To make the Blan Tjang

Mix together the apricot jam, chilies, garlic and vinegar together and set to one side.

On a preheated saucepan  pan, sear the mackerel fillets on each side and cook for a minute turning over once during cooking.

Once cooked remove the mackerel and place on a baking tray.

Spread the Blan Tjang mix over the mackerel and place under the grill for 4-5 minutes until a nice glaze appears and the fish is just cooked making sure you don’t overcook them and make sure it’s still nice and moist.

VN:F [1.9.20_1166]
Rating: 10.0/10 (1 vote cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

1 chicken breast ( cut into thin strips)
1 tbsp oil
1 garlic clove ( crushed)
3 oz / 75 g beansprouts
4 mushrooms ( sliced )
2 oz / 50 g mngetout
4 spring onions ( sliced)
5 oz / 150 g straight to wok noodles
2 tbsp oyster sauce

What to do:

Using a wok, heat the oil until really hot.
Add the chicken and gently fry for around 3 mins.
Add the garlic , mangetout , mushrooms , spring onions & mushrooms and cook for 2 mins.
Add the wok noodles, oyster sauce & 2 tbsp of water.
Heat all through, stirring well for 2 mins.
Serve straight away .

VN:F [1.9.20_1166]
Rating: 5.5/10 (2 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)