Category: Sauce Recipes

Sauce recipes

May 13, 2014 Beef, French Recipes, Main Courses, Sauce Recipes

Fillet Madagascar

Fillet Madagascar. Ribeye or fillet steak with green peppercorns and an awesome sherry cream sauce!


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Fillet Madagascar
Author: 
Recipe type: Steak
Cuisine: French Colonial
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Fillet Madagascar must be one of the tastiest beef dishes out there. The "Madagascar" comes from the Madagascan green peppercorns that the recipe calls for, however you may use any good quality pickled green peppercorns. Fillet Maddagascar is a real crowd pleaser, so if you want impress your friends and family, give this recipe a go!
Ingredients
  • 2 x 250g Fillet or ribeye steaks cut 40mm (1¾ inch) thick
  • 3 Tsp Madagascan green peppercorns
  • 30ml Medium cream sherry
  • 60ml Cream
  • Salt
  • 40g Butter
Instructions
  1. Roughly chop the peppercorns. (2 Tsp for the steak, 1 Tsp for the sauce)
  2. Cut 2 steaks from the center of the fillet or ribeye, 40mm thick
  3. Tap the steaks down with your meat mallet until 25mm (1 inch) thick
  4. Sprinkle a ¼ teaspoon of the peppercorns onto each side of the steaks and press this into the meat
  5. Heat your pan over medium high heat, add the butter and fry the steaks for 8 minutes, turning every 20 seconds.
  6. Remove and transfer the steaks to serving platters.
  7. Add the sherry to the pan, stir to deglaze, then add the remaining peppercorns.
  8. Stir this briefly, then add the cream. Stir this until totally combined, raising the pan from the heat if it gets too hot.
  9. When the cream sauce has thickened, spoon it over the steaks and serve immediately.

 

May 6, 2014 Accompaniments, Pork, Sauce Recipes

5 Spice Apple Cider Sauce

5 Spice Apple Cider Sauce. How to make apple sauce for pork dishes. Apple cider sauce recipe.


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5 Spice Apple Cider Sauce
Author: 
Recipe type: Sauce
Prep time: 
Cook time: 
Total time: 
 
Apple sauce is quick and easy to make. This sauce is flavorful and aromatic, infused with 5 spice and cider, it will compliment any pork dish. For more "Learn to Cook" videos, please subscribe to our channel!
Ingredients
  • 275g Peeled and chopped apple
  • ½ Tsp 5 Spice
  • 100ml Sweet apple cider
  • 50g Butter
Instructions
  1. Heat you pan over medium heat
  2. Add the butter, apple and 5 spice
  3. Fry the apple for 5 minutes until tender
  4. Add the apple cider and continue to fry for a further 5 minutes until the apple is very soft and the juice is syrupy
  5. Transfer the apple to a jug and puree with your stick blender until smooth

 

April 23, 2014 Italian Recipes, Main Courses, Pasta, Sauce Recipes

Fettuccine Alfredo – Pasta with Alfredo Sauce

How to make fettuccine alfredo. Pasta alfredo recipe.


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Fettuccine Alfredo - Pasta with Alfredo Sauce
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 2
 
Fettuccine Alfredo is one of the simplest yet tastiest of all pasta dishes. You can use any shape of pasta, even although the tradition cut is fettuccine. For the best results with the Alfredo sauce, use real butter and good quality parmesan. Margarine will spoil the dish entirely. For more "Learn to Cook" demonstration videos, please subscribe to our Youtube channel!
Ingredients
  • 200g Fettuccine
  • 1 Clove garlic, finely chopped
  • 1 Tbs Butter
  • ½ Cup cream
  • ¼ Tsp Salt
  • Black pepper to taste
  • ¼ Cup parmesan cheese, grated
  • Extra shredded parmesan for topping
Instructions
  1. Follow the package instructions and cook the fettuccine, drain and keep warm
  2. Heat a pan over medium heat, melt he butter and fry the garlic for 30 seconds
  3. Add the cream, season with the salt and pepper and bring to the boil. Allow this to boil until the cream has thickened slightly - about 3 minutes
  4. Remove the pan from the heat, add the grated parmesan cheese and stir it until totally combined
  5. Pour the fettuccine into the pan and toss it until all of the pasta is evenly coated
  6. Serve the pasta into 2 bowls, top with shredded parmesan and serve immediately

 

April 20, 2014 Cheese, Italian Recipes, Main Courses, Mediterranean Recipes, Pasta, Sauce Recipes, Vegetable

Fettuccine with Creamed Spinach, Crispy Bacon & Feta

Pasta with creamed spinach, bacon and feta. Creamed spinach recipe.


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Fettuccine with Creamed Spinach, Crispy Bacon & Feta
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 4
 
This pasta dish is creamy and full of awesome flavor. Creamed spinach, bacon and feta make a perfect combination.
Ingredients
  • 500g Packet of fettuccine pasta
  • 300g Spinach, stalks and main veins removed
  • 300g Streaky bacon, chopped
  • 150g Feta cheese
  • 4 Cloves garlic, finely chopped
  • 250ml Cream
  • Parmesan cheese to garnish
Instructions
  1. Follow the package instructions and cook the fettuccine. Keep warm.
  2. Heat a pan over medium high heat and fry the bacon for 8-10 minutes, stirring regularly, until it is crispy and golden.
  3. Just before removing the bacon from the pan, add the garlic and stir it in for about 30 seconds, until it is fragrant
  4. Scoop the bacon and garlic from the pan leaving as much of the fat behind as possible
  5. Add the spinach to the pan and stirfry until it is totally wilted and tender. Depending on the size of your pan, you may have to do this in 2 batches.
  6. Remove the spinach from the heat and transfer it to a large mixing bowl. Using your stick blender, puree the spinach until smooth
  7. Crumble the feta into the spinach and mix in well.
  8. Add the bacon and stir in, then pour in the cream and mix until everything is totally combined.
  9. Re-heat your pan to medium high heat, add the creamed spinach sauce to the pan, bring to the boil and boil briefly until the cream thickens slightly.
  10. Share the fettuccine among four pasta bowls, top each one with the creamed spinach sauce.
  11. Grate a little parmesan cheese over the top of each bowl and serve immediately.

 

April 7, 2014 Accompaniments, Mexican Recipes, Salads, Sauce Recipes, Vegetable

Avocado Pear Salad with Lime and Chili Salsa

Avocado Pear with Lime and Chili Salsa. Avo Salad Recipe.


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Avocado Pear Salad with Lime and Chili Salsa
Author: 
Recipe type: Salad
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 4
 
This refreshing salad is the perfect accompaniment to any great meal. It can be prepared up to a few hours ahead of time making your entertaining job that much easier. Be sure to use very ripe avos for the best result. For more "Learn to Cook" videos please subscribe to our Youtube channel!
Ingredients
  • 1 Tbs Lime zest1
  • 2 Tbs Freshly squeezed lime juice
  • 1 Tsp Demarara sugar
  • 1 Tbs Vegetable oil
  • 1½ Tbs Chopped coriander leaves
  • 2-3 Pickled Jalapenos, chopped
  • 2 Very ripe avocado pears
  • 1 Lime to garnish
Instructions
  1. Combine the lime zest, lime juice, sugar, vegetable oil, coriander and chopped jalapenos in a mixing bowl and stir until the oil emulsifies
  2. Set this aside for the flavors to meld and develop
  3. Cut the avos in half length-ways and remove the seeds
  4. Slice the avos thinly along the length, slicing through the skin as well
  5. Peel back and remove the skin from each slice and arrange the avo slices on a large flat platter
  6. Slice the lime into thin slices to garnish the platter
  7. Spoon the lime and chili salsa over the avo and serve

 

April 3, 2014 Fish Recipes, Main Courses, Mexican Recipes, Sauce Recipes, Seafood, Starters

Mexican Fish Cakes with Veracruz Sauce

Mexican Fish Cakes with Veracruz Sauce


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Mexican Fish Cakes with Veracruz Sauce
Author: 
Recipe type: Seafood
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These are the nicest fish cakes ever! And certainly the nicest sauce ever! Chef Trevor has at last revealed his secret Veracruz Sauce --- don't miss this recipe -- Mexican fish cakes with Veracruz sauce!
Ingredients
For the Fish Cakes
  • 500g Baby sole, chopped into pieces (the bones are fine enough not to have to debone the fish)
  • 1 Large egg
  • 1 Jalapeno pepper, deseeded
  • 2 Spring onions
  • 1 Tbs Ground cumin
  • 1 Tsp Salt
  • 1 Tsp Ground black pepper
  • 60g Butter for frying
For the Sauce
  • 3 Tbs Finely chopped garlic chives
  • 3 Tbs Finely chopped coriander leaves
  • 2 Tsp Demarara sugar
  • 2 Tbs Fresh lime juice
  • 2 Tbs Creme Fraiche (or cultured sour cream)
  • 40g Butter
Instructions
For the Fish Cakes
  1. Put all of the fish cake ingredients into your food processor and chop them to a paste
  2. Wet your hands and working with 2 heaping tablespoons of paste at a time, shape the fish cakes into rounds
  3. Heat your pan to medium hot and fry the fish cakes for 3 minutes per side
  4. Remove the fishcakes from the heat and keep warm
For the Sauce
  1. Heat another pan over medium hot heat and add the sugar, followed by all of the other sauce ingredients
  2. Stir until everything is well combined and the sauce comes to the boil
  3. Remove from the heat
To finish
  1. Arrange the fish cakes on platters, drizzle with sauce, garnish the plates with lime wedges and serve

 

March 30, 2014 Beef, Main Courses, Mexican Recipes, Sauce Recipes

Ribeye con Queso Diabolo – Ribeye Stuffed with Jalapeno Cheese

Stuffed Ribeye Steak - Ribey con Queso Diabolo

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Ribeye con Queso Diabolo - Ribeye Stuffed with Jalapeno Cheese
Author: 
Recipe type: Steak
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ribeye steak, butterflied and stuffed with a spicy melted mix of mature monterey jack (or cheddar), jalapenos and onion. The stuffed fillet is then topped with a sweet jalapeno cream sauce and served with the accompaniments of your choice.
Ingredients
  • 2 x 250g Ribeye steaks (or fillet)
  • 70g Mature Monterey Jack or cheddar, grated
  • 1 Medium onion, finely chopped
  • 2 Jalapenos, de-seeded and cut into thin strips
  • 80ml Sour cream
  • 1 Tsp Dried cumin powder
  • 1 Tsp Garlic powder
  • 1Tbs Treacle sugar
Instructions
  1. Cut the steaks from the center of the fillet, 40mm thick, and tap them down with your meat mallet until 20mm thick
  2. Using a slicing knife or carving knife, butterfly the steaks
  3. Heat your pan over medium-high heat and fry the onions, half of the jalapenos, the cumin and garlic powder for 3-5 minutes until soft and they have taken on color.
  4. remove from the heat and stir in the grated cheese until it has melted into the mix
  5. Brush a heavy roasting pan or a heavy based oven-proof frying pan with oil
  6. Place the steaks in the pan and fill them with the jalapeno cheese mix. Close the steaks and brush lightly with oil
  7. Grill these (under preheated grill) on the top shelf of your oven for 6 minutes
  8. While the steaks are grilling, fry the other half of jalapeno strips for 3 minutes, then add the sour cream. Stir until sour cream has started to melt in
  9. Add the treacle sugar and stir the sauce until the sugar has dissolved
  10. Season with salt and pepper, remove from the heat and keep warm
  11. Remove the steaks from the oven and let them rest for 5 minutes,
  12. Transfer the steaks to serving platters, top with the sauce and serve immediately

 

March 27, 2014 Chinese Recipes, Main Courses, Pork, Sauce Recipes

Red Cooked Pork Knuckle


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Red Cooked Pork Knuckle
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Tender, succulent pork knuckles with a wonderful sweet and sour glaze sauce.
Ingredients
  • 2 x 750g Pork knuckles (NOT pickled)
For the master sauce
  • 4 Spring onions, bruised
  • 4cm (1½+ inch) Ginger cut into rounds
  • 2 Tbs Szechuan peppercorns
  • 100ml Light soy sauce
  • 1Tbs (15ml) Oyster sauce
  • 1Tbs (15ml) Hoisin sauce
  • 1Tbs (15ml) Hot chilli sauce
  • 1 Liter good quality chicken stock
  • Water to cover
For the sauce
  • 1 Cup of the reserved master sauce
  • 2 Tsp Cornflour dissolved in a little water
  • 1 Tbs Sugar
  • 1 Tbs White wine vinegar
  • 2 Tbs (30ml) Good quality tomato sauce
Instructions
For the knuckles
  1. Examine the pork knuckles to find the thinnest side and cut through the skin down to the bone
  2. Place the knuckles in a pot along with all of the master sauce ingredients
  3. Bring the pot to the boil and continue to boil for 60 minutes
  4. Reduce the heat and simmer the pot for a further 60 minutes
  5. Remove from the heat and transfer the pork to a roasting pan
  6. Roast the pork in a preheated oven at 180c / 350f for 60 minutes, uncovered
  7. Remove from the oven and transfer the knuckles to a carving board
  8. The bone will have loosened from the meat. Cut any remaining connective tissue and remove the bones from the knuckles.
  9. Carve the meat thinly and arrange on platters
For the sauce
  1. Strain the master sauce and measure 1 cup of the strained sauce
  2. Add this and all of the other sauce ingredients to a pan over medium heat
  3. Bring this to the boil. Boil for about 3 minutes until the sauce has thickened and is very glossy.
  4. Spoon the sauce over the pork and serve

 

Lamb, Main Courses, Marinades and Rubs, Mediterranean Recipes, Middle East, Sauce Recipes, Spice Mixes

Moroccan Yogurt Crusted Lamb

Roast Moroccan Yogurt Crusted Lamb


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Moroccan Yogurt Crusted Lamb
Author: 
Recipe type: Lamb
Cuisine: Moroccan / Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This roasted Moroccan Yogurt Crusted Lamb is something you will remember. Tender, succulent deboned leg of lamb in s crust of spiced lemon yogurt results in a flavor explosion second to none!
Ingredients
  • 1½ Kg / 3⅓lb Deboned leg of lamb
  • 4 Large cloves garlic, quartered along their length
For the spiced yogurt
  • 2 Tsp Ground sweet paprika
  • 2 Tsp Ground cumin
  • 1 Tsp Ground turmeric
  • 1 Tsp Ground coriander
  • 1 Tsp Ground black pepper
  • ½ Tsp Ground cardamom
  • ½ Tsp Saffron threads
  • 2 Tbs Grated lemon zest
  • 2 Cups / 500ml Plain yogurt
Instructions
  1. Preheat your oven to 180c / 350f / Gas mark 4
  2. Place all of the spiced yogurt ingredients in a mixing bowl and stir until well combined
  3. Make 16 incisions into the lamb, 4cm deep, at equal intervals and press one of the garlic pieces into each incision
  4. Place the lamb on a rack in a roasting pan. Spoon the spiced yogurt over the lamb evenly, making sure the sides are coated as well.
  5. Roast the lamb uncovered for 75 minutes. Remove it from oven and cover the pan loosely with foil. Allow it to rest for 30 minutes
  6. Slice the lamb thinly and serve with the accompaniments of your choice

 

March 18, 2014 Accompaniments, Baking, Barbecue, Sauce Recipes

Pineapple Ginger Butter Sauce

How to Make Pineapple Ginger Butter Sauce Recipe


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Pineapple Ginger Butter Sauce
Author: 
Recipe type: Sauce / Basting
Prep time: 
Cook time: 
Total time: 
 
This delicious buttery sweet and sour sauce can be used as a sauce, a basting and as a spread on crackers or toast. This simple video demonstration will show you how to make pineapple ginger butter sauce perfectly.
Ingredients
  • 250g Pineapple, thinly sliced
  • 1½ Inch piece of ginger, thinly sliced (4cm)
  • 3 Cloves garlic, thinly sliced
  • 50g Butter
  • 1 Tbs Treacle sugar
Instructions
  1. Heat the butter over low-medium heat and add the garlic and ginger
  2. Simmer these for about 1 minute until fragrant
  3. Add the pineapple and simmer for 1 minute
  4. Add the treacle sugar and continue to simmer the mix for 10 minutes until the pineapple has taken on some color and very tender
  5. Remove the pan from the heat and allow the mix to cool for 5 minutes
  6. Transfer the mix to a heatproof bowl and liquidize it using your stick blender (this can be done in a food processor, but let it cool further first)
  7. Serve hot or cold. The sauce will keep covered in the refrigerator for up to 2 weeks.

 

Instructional Techniques, Sauce Recipes

How to Skin a Pineapple


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How to Skin a Pineapple
Author: 
Recipe type: Instruction
 
This is the quickest way to skin a pineapple for chopping. However, if you want rings, you will have to use the normal method.
Ingredients
  • Pineapples
Instructions
  1. Please view the video

 

March 2, 2014 Barbecue, Chicken Recipes, Main Courses, Poutry, Sauce Recipes, Starters, Thai Recipes

Thai Chicken Satay

Learn how to make Thai Chicken Satay


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Thai Chicken Satay
Author: 
Recipe type: Main
Cuisine: Thai
Serves: 4-6
 
Succulent spicy chicken skewers grilled to perfection. This chicken satay recipe takes the mystery out of making this awesome dish.
Ingredients
  • 1kg Chicken, cut into 1 inch cubes (preferably deboned leg and thigh meat)
For the Marinade
  • 3 Spring onions
  • 4 Cloves garlic
  • ½ Cup coriander leaves
  • 1 Inch (2½cm) Ginger root, peeled and sliced
  • 1 Tbs Ground coriander
  • 1 Tbs Ground cumin
  • 1 Tbs Ground turmeric
  • 2 Tbs light soy sauce
  • 4 Tbs vegetable oil (NOT Olive oil)
  • 2 Tbs Sugar
  • 1 Tsp Salt
For the Sauce
  • 1 Cloves garlic
  • 2 spring onions
  • 4 Inch (10cm) Stalk lemon grass, white part only
  • ½ Tbs Chilli sauce
  • 80g Roasted peanuts
  • 200ml Coconut cream
  • 2 Tsp Sugar
Instructions
  1. Place the chicken cubes in a flat pan / roasting pan
  2. Liquidize all of the marinade ingredients together and pour them over the chicken
  3. Allow the chicken to marinate for 5-24 hours
  4. Liquidize all of the sauce ingredients together
  5. Thread the chicken pieces onto 4 inch (10cm) skewers
  6. Heat your ribbed barbecue skillet to medium heat and grill the skewers for 6 minutes per side
  7. Spoon half of the sauce over the skewers and continue to grill for another 6 minutes
  8. Turn the skewers, spoon the other half of the sauce over the skewers and grill for a further 6 minutes
  9. Turn one last time, grill for 6 minutes, remove from the grill and serve

 

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