Category Archives: Sauces

Meat Sauce with a Caribbean twist

You will need:

400g minced beef/pork

1 large onion, diced

2 cups tomatoes

1 teaspoon sugar

1 cup sweetcorn

2 tablespoons curry powder

150ml coconut milk

Place your diced onions in a pan or wok with a tablespoon of olive oil , 2 tablespoons of water and the curry powder. Cook until the onions have turned translucent and soft, adding more water as they cook if necessary so as not to let them burn.

Add the meat and toss until it turns brown. Ideally the meat should be defrosted.

Add the tomatoes, sugar and sweetcorn and stir well. Leave to simmer on a low heat for about 40 minutes so that it reduces and thickens.

Finally add the coconut milk and cook for a further ten minutes. You may serve this as a pasta sauce or as a dip with savoury crackers or bread.

Carribean spicy Prawns

Here’s a spicy seafood dish that we made recently for a carribean-themed evening.  You can play around with the spices depending on your taste, and you can even use pieces of fish rather than prawns. Simply dice them to more or less the same size so that the cooking times  remain the same.

You will need:

2 heaped teaspoons crushed black pepper

2 heaped teaspoons cumin

1 heaped teaspoon cayenne pepper

6 large cloves garlic, crushed

1 large knob of butter (approx 1 heaped tablespoon)

approx 800g raw, peeled prawns

1 pint of lager

2 tablespoons honey

1/3 cup worchestershire sauce

1 heaped teaspoon cornflour

Melt the butter in a pan on a low – medium heat. Throw in the spices and garlic and fry for a couple of minutes.

Once the spices start browning, turn up the heat slightly and add the prawns.

Stir around, coating the prawns with the spices and cook for no more than a minute.

Once the prawns start to turn white, pour in the lager.

Simmer for another minute, or until the prawns are almost cooked, then remove the prawns with a slotted spoon.

Put the prawns aside. Next add the honey and worchestershire sauce and simmer for 15 minutes.   In the meantime add a little water to the cornflour and mix to a smooth paste. Add this to the sauce and keep on simmering until you have a thick sauce. This stage may take a while,  say about 20-30 minutes.

Finally add the prawns back to the sauce for a final minute, then serve with some coconut rice (recipe to follow!) or pita bread. This dish is not for the faint-hearted – Prepare to shock those taste buds!

Raita

Raita is originally more ‘complicated’ than our much-simplified version. I find this dish delicious as a side, accompanying your choice of protein. However, it is also especially useful when served with a spicy dish as a means of cooling down the palate. So it’s very important to serve this dish if you’re making something very spicy and are not sure of your guests’ tastes or how many scovels they can (or are willing to) tolerate.

You will need a tub of Greek or plain yoghurt, a cucumber and half an onion.

Clean the cucumber by peeling, chopping into quarters and removing the seeds from its center.

Chop your onion quite finely as shown below.

Now place the yoghurt in a bowl and add small quantities of cucumber and onion at a time until the proportions suit your tastes. This will keep in the fridge for a couple of days.

Place in a bowl on the table during your meal and serve spoonfuls into your plate to cool down curries and chilies.

Pepper sauce

It took me a while to find these, but you can actually get ‘fresh’ peppercorns in brine!

For this sauce you will need:

  • fresh peppercorns
  • a glass of white wine
  • a small tub of fresh cream
  • 1 tablespoon of French mustard

Place your peppercorns (without the brine of course) in a blender to burst some of them open. Place them in a pan with the wine and cook for some minutes.

Please ignore the fact that all these peppercorns are whole – I initially thought they would soften slightly as I started to cook them, but I was wrong. They’re far too hard to crush in the pan, so I had to blend after I’d added the wine.

Add your cream and mustard and cook for a further few minutes until it starts to thicken.

Serve with beef, chicken, fish… anything really. We really enjoyed this one and will be making it again very soon!

Spicy Fig and Port Wine Sauce

I cannot take credit for the invention of this recipe as I actually got it in the post in the Arcadia Supermarket newsletter. I decided to give it a try the first time with guests already sitting at my table – not something I’d suggest to anyone really. Nevertheless, it turned out well and so delicious that I’ll definitely be trying it out with different meats. This time we were making it to go along with the Kangaroo steak in our previous recipe.

You will need:

  • 1/4 leek sliced
  • 6 dried figs, quartered
  • 1 tablespoon Worchester sauce
  • 1 cup Port wine
  • 1 cup Shiraz (or other good red wine)
  • 1 cup tomato passata
  • 1 tablespoon chili paste
  • Extra virgin olive oil
  • Pinch of Sugar

Soak the quartered figs in some boiling water for a few minutes

Heat up a nonstick pan, pour in some olive oil and saute the leeks until they’re soft.

Transfer the drained figs to the pan and add the Worchester sauce.

Keep the pan on high heat and pour in the Port wine. When the liquid starts to boil add the Shiraz wine. Keep stirring gently.

Add the chili paste according to taste. In my opinion a tablespoon is not too hot but it also depends on which chili paste you use and on how hot you would like the sauce to be.

Once the sauce starts to thicken add the tomato passata and a pinch of sugar. Cook for a few more minutes and check the taste to see if you need to add any more sugar, chili or perhaps pepper.

Serve with your favourite meat.