A simple sauce made from that staple of the middle east, Tahini. Tahini is made from sesame seeds and is an essential ingredient to various dishes from the middle east including hummous and Baba ganoush. Tahini sauce can be a wonderful accompaniment to grilled or roasted veg, or even crudite, Fish and falafel pair well, but if like me you can throw out the rule book and eat the sauce with what you fancy or use as a salad dressing!
RECIPE;
3 tbsp of tahini paste
2 cloves garlic
1 lime or lemon if preferred
Water(cold)
Sea salt and pepper to taste
METHOD;
Using a pestle and mortar pound the garlic with a small pinch of sea salt, when pounded to a paste add the Tahini and combine. Add the lime juice, taste and adjust to preferred seasoning. To achieve the right consistency thin with a little water adding a tablespoon at a time, the consistency should resemble thick cream.
Showing posts with label sauces. Show all posts
Showing posts with label sauces. Show all posts
Monday, 31 August 2009
Monday, 13 July 2009
TOMATO SAUCE WITH RED WINE ( v )
A very versatile Tomato sauce suitable for vegetarians. Good quality tinned tomatoes can be used or the equivalent weight in fresh ripe tomatoes. Although good for vegetarians this sauce is suitable for most uses requiring a tomato sauce.
RECIPE;
800g tomatoes
(If using fresh make an incision at the vine end, plunge into boiling water for a maximum of 10 seconds then peel. De-seed then finely chop)
125g tomato puree
125ml red wine
2 cloves garlic (crushed with the back of a knife with a little coarse sea salt)
2 shallots
2 tbsp olive oil
1 tbsp of fresh oregano or 1 tsp of dried
salt/black pepper
Optional;
handful of flat leaf parsley
1 tsp sweet paprika
METHOD;
Heat a skillet or large saucepan with the olive oil over a medium heat, add the shallot and cook until softened. Add the garlic and cook for 30 seconds before adding the tomatoes. Cook the tomatoes for 5 minutes- season. Add the tomato puree and red wine. Allow the sauce to absorb the wine, then add the oregano and parsley if using. Stir and adjust seasoning. Add the paprika if required stir again and allow to simmer for a minimum of 30 minutes.
RECIPE;
800g tomatoes
(If using fresh make an incision at the vine end, plunge into boiling water for a maximum of 10 seconds then peel. De-seed then finely chop)
125g tomato puree
125ml red wine
2 cloves garlic (crushed with the back of a knife with a little coarse sea salt)
2 shallots
2 tbsp olive oil
1 tbsp of fresh oregano or 1 tsp of dried
salt/black pepper
Optional;
handful of flat leaf parsley
1 tsp sweet paprika
METHOD;
Heat a skillet or large saucepan with the olive oil over a medium heat, add the shallot and cook until softened. Add the garlic and cook for 30 seconds before adding the tomatoes. Cook the tomatoes for 5 minutes- season. Add the tomato puree and red wine. Allow the sauce to absorb the wine, then add the oregano and parsley if using. Stir and adjust seasoning. Add the paprika if required stir again and allow to simmer for a minimum of 30 minutes.
Sunday, 4 January 2009
VINAIGRETTE
Vinegar-Oh what a wonderful ingredient. Versatile yet on it's own sharp, mix with other ingredients you can balance the taste to suit your needs, add oil you have a vinaigrette. A dressing that is wonderful with all manner of foods, and a lot more healthy than shop brought dressings that harbour all sorts of unsavoury ingredients. Most recipes for vinaigrette will have quite substantial volumes of oil and vinegar, which is not really practical in the domestic kitchen. With these recipes you can cut down on the amount and still achieve a wonderful dressing that is at home with a salad as it is used as a sauce.
HOUSE VINAIGRETTE;
This is our standard vinaigrette we use during the summer months, which is made every couple of days!
3 tbsp of extra virgin oil
1 tbsp of white/red wine vinegar(best you can afford)
Half teaspoon of Dijon mustard
pinch of salt
pepper optional
Method;
Put the vinegar into a dish,shaker or squeeze bottle and add the salt(salt dissolves quicker in vinegar than oil). Dissolve the salt, then add the oil, whisk or shake to make an emulsion, then add the Dijon mustard shake again. Vinaigrette will last for at least 1 week maybe longer if refrigerated. The emulsion will split when stored, but not to worry, a quick shake and the dressing will emulsify again.
HOUSE VINAIGRETTE;
This is our standard vinaigrette we use during the summer months, which is made every couple of days!
3 tbsp of extra virgin oil
1 tbsp of white/red wine vinegar(best you can afford)
Half teaspoon of Dijon mustard
pinch of salt
pepper optional
Method;
Put the vinegar into a dish,shaker or squeeze bottle and add the salt(salt dissolves quicker in vinegar than oil). Dissolve the salt, then add the oil, whisk or shake to make an emulsion, then add the Dijon mustard shake again. Vinaigrette will last for at least 1 week maybe longer if refrigerated. The emulsion will split when stored, but not to worry, a quick shake and the dressing will emulsify again.
LEMON VINAIGRETTE;
2 tbsp of fresh lemon juice
5 tbsp extra virgin olive oil
season to taste with salt,pepper and a pinch of sugar
Optional ingredients mint,Dijon mustard.
HORSERADISH VINAIGRETTE;
1 tbsp of white wine vinegar
3 tbsp of extra virgin olive oil
Half a tsp of Dijon mustard
1/3 tsp horseradish sauce/cream
Sea Salt
Method;
As for house vinaigrette above, but add horseradish at the same time as the Dijon mustard.
BALSAMIC AND OLIVE OIL DRESSING;
1 tbsp of Balsamic vinegar
t tbsp of extra virgin olive oil
Incorporate to form an emulsion and season if desired.
A simple salad using Balsamic dressing;
Rocket leaves
Shaved Parmesan
Sea salt(small pinch)
Balsamic dressing
Very simple, not even a recipe. Season the rocket leaves with salt, add shaved Parmesan and toss, then dress with Balsamic dressing. Serve!
A standard vinaigrette has many possibilities with the addition of garlic and fresh herbs. Different oils can be used, flavoured vinegars with the exception being malt vinegar which we would not use. They can be changed according to what you cook and prepare. The key to good dressings start with the ingredients, good ingredients = good dressings!
Thursday, 4 September 2008
A SIMPLE TOMATO SAUCE FOR PASTA
A tomato sauce that uses fresh tomatoes, although 2 decent tins of plum tomatoes can be substituted. This sauce will serve four with pasta.
10 ripe tomatoes medium size(peeled & crushed) This can be done with a potato masher or More fun but very messy is to crush them in the palm of your hands!
2 tbsp fine chopped onion
2 cloves garlic
80-100g pancetta (cubed/diced) or equivalent cured bacon
1.5 tbsp of good olive oil
1 tsp of red wine vinegar
10 torn basil leaves
Sea salt and freshly ground black pepper
First peel your tomatoes; Make a small star shape incision at the vine end of the tomato, place into a pan of boiling water for 10 seconds, remove from heat, and plunge into iced water to stop the cooking process, your tomatoes will now peel easily! If using tinned tomatoes, there is no need to peel.You will still need to lightly crush.
Heat the oil in a saute pan, then add finely chopped onions. Saute the onions until they start to change colour a little, add pancetta, saute for 2 minutes, then add the garlic, but do not let the garlic colour!
Add your tomatoes to the pan and turn down the heat a little, once the tomatoes take on a sauce consistency add a splash of red wine vinegar.
This sauce should take roughly 30 minutes, at the end of the cooking and off the heat add the torn basil leaves.
Season throughout cooking at intervals - but be aware that the pancetta will provide, an element of salt already, plus a grating of fresh parmasen will add another element of salt.
Once sauce is cooked add your pasta of choice and incorporate, so that the pasta is coated in the tomato sauce. Serve immediately, with a grating of fresh hard cheese such as parmasen.
Note;
Omit the pancetta for a vegetarian tomato sauce. Without the pancetta this sauce is still very good. I have used a pasta called mafaldine with this sauce but others such as spaghetti or penne are all excellent.
10 ripe tomatoes medium size(peeled & crushed) This can be done with a potato masher or More fun but very messy is to crush them in the palm of your hands!
2 tbsp fine chopped onion
2 cloves garlic
80-100g pancetta (cubed/diced) or equivalent cured bacon
1.5 tbsp of good olive oil
1 tsp of red wine vinegar
10 torn basil leaves
Sea salt and freshly ground black pepper
First peel your tomatoes; Make a small star shape incision at the vine end of the tomato, place into a pan of boiling water for 10 seconds, remove from heat, and plunge into iced water to stop the cooking process, your tomatoes will now peel easily! If using tinned tomatoes, there is no need to peel.You will still need to lightly crush.
Heat the oil in a saute pan, then add finely chopped onions. Saute the onions until they start to change colour a little, add pancetta, saute for 2 minutes, then add the garlic, but do not let the garlic colour!
Add your tomatoes to the pan and turn down the heat a little, once the tomatoes take on a sauce consistency add a splash of red wine vinegar.
This sauce should take roughly 30 minutes, at the end of the cooking and off the heat add the torn basil leaves.
Season throughout cooking at intervals - but be aware that the pancetta will provide, an element of salt already, plus a grating of fresh parmasen will add another element of salt.
Once sauce is cooked add your pasta of choice and incorporate, so that the pasta is coated in the tomato sauce. Serve immediately, with a grating of fresh hard cheese such as parmasen.
Note;
Omit the pancetta for a vegetarian tomato sauce. Without the pancetta this sauce is still very good. I have used a pasta called mafaldine with this sauce but others such as spaghetti or penne are all excellent.
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