SAUCES AND DRESSINGS

 

                                    PESTO WITH ROCKET SAUCE

This pesto is unique due to the rocket which gives a peppery taste.

 

1 ½ cups baby rocket leaves

1 ½ cups fresh basil leaves

8 cloves garlic, peeled

1 cup stoned Kalamata olives

¾ cup olive oil

½ lime, the juice

1 tsp red wine vinegar

1/8 tsp ground cumin

1 pinch cayenne pepper

Salt and freshly ground pepper to taste.

 

Place the rocket, basil, pine nuts and olives in a food processor, and chop to a coarse paste.  Mix in olive oil, lime juice, vinegar, cumin, cayenne, salt and pepper. Process until well blended and smooth.

 

 

                                                    ALFREDO SAUCE

An outstanding sauce.

 

½ cup butter

240 g (8 oz) cream cheese

2 tsp garlic powder

500 ml (2 cups) milk

180 g (6 oz) grated Parmesan

Freshly ground black pepper to taste

 

Melt butter over medium heat.  Add cream cheese and garlic powder, stirring with a whisk until smooth.  Pour in the milk, a little at a time whisking to smooth out lumps.  Stir in the grated Parmesan and ground pepper and remove from the fire when the sauce reaches the desired consistency.

 

Serve tossed with hot spaghetti.

 

 

                                                   BECHAMEL SAUCE

I have given you this sauce before,

¼ cup butter

¼ cup plain flour

500 ml (2 cups) milk

1 onion, studded with 3-4 cloves

1 bay leaf

1 thyme sprig

Salt, freshly ground white pepper and grated nutmeg to taste

 

In a medium-sized saucepan, melt butter over low heat.  When the butter starts to foam, add the flour all at once and cook over low heat, stirring constantly to incorporate and cook the flour.  Remove the saucepan from the heat to cool for 15 minutes.

 

Meanwhile, bring milk to a simmer and return the saucepan with the roux to medium-low heat.  Add all the scalded milk at once, to avoid a formation of lumps and simmer, stirring gently with a whisk. Add the onion, bay leaf and thyme sprig and cook, stirring over low heat form5-20 minute until the sauce is smooth and thick. Strain through a fine strainer and season with salt, freshly ground black pepper and grated nut et to taste.

 

 

                                               ASIAN GINGER DRESSING

A terrific salad dressing.

 

3 cloves garlic, peeled and minced

2 tbsp grated ginger

¾ cup olive oil

¼ cup vinegar

½ cup soy sauce

3 tbsp honey

¼ cup of water

 

In a glass jar, combine garlic, ginger, olive oil. vinegar, soy sauce, honey and water.  Cover the jar with a lid and shake well.  Pour over your favourite salad and toss.   

 

 

                                  CIDER VINEGAR BARBECUE DRESSING

350 ml (1 ½ cups) cider vinegar

1/3 cup brown sugar

62.5 ml ( ¼ cup) ketchup

1 tbsp chilli sauce

Salt and freshly ground white pepper to taste

½ tsp Worcestershire sauce

 

Stir all the ingredients well together in a medium-sized saucepan. Bing toa gentle simmer, stirring until the sugar melts.  Cover and chill until ready to serve.

 

 

                                     APPLE BUTTER BARBECUE SAUCE

240 g (8 oz) tomato sauce

½ cup apple butter (please see recipe below)

1 tbsp Worcestershire sauce

 

Combine all the ingredients in a small saucepan and bring to the boil. Brush meat patties with sauce before grilling.  Serve with the remaining sauce and a green salad of your choice.

   

                                                       APPLE BUTTER

5 medium apples, peeled, cored and chopped

125 ml ( 1/2 cup) apple cider

1/4 cup sugar

2 tbsp lemon juice

1/2 cup brown sugar

1/4 tsp ground cinnamon

Pinch of salt

Pinch of cloves

Place apple pieces and cores in a large saucepan with the water sugar and lemon juice. Bring to a simmer, over medium heat, then reduce the heat to low, cover and simmer for 20-25 minute until apples soften.  

Remove for the heat and discard the cores, then blend the apples until smooth.  You should have about 2 cups of apple puree.  Return the puree to the saucepan and set over medium heat.  Add brown sugar to taste, along with the spices, salt.  Simmer gently, stirring regularly to avoid splattering, until the mixture becomes deep caramel in colour and holds its shape in a spoon.