Basic Tomato Sauce
2 cans of tomatoes
OR
12 medium ripe tomatoes skinned
3 cloves of garlic chopped finely
1 medium red onion finely chopped
1 cup of red or white wine or veggie stock
1 teaspoon of sugar (optional taste)
Salt & freshly ground black pepper
Olive oil
Heat a little oil in a non stick pan, add the onion
& garlic, cook over medium heat until the onion is soft, add the wine or
stock and simmer under reduced, pop in the tomatoes, simmer uncovered for 20
mins or until it begins to thicken.
Season with salt & pepper, taste and if a little
bitter add the teaspoon of sugar.
This sauce can be made in advance and stored,
covered in the fridge for 1 week, it is also suitable for freezing.
Variations on this basic sauce are endless...
·
Chilli Tomato Sauce, chop 1 red chilli and cook with
the onion & garlic
·
Tomato & Basil Sauce, tear 1 handful of fresh
basil leaves, add half the basil leaves with the tomatoes and reserve the
remainder until the seasoning stage.
·
Tomato & Red Pepper, Grill 2 red peppers, remove
their skin and chop finely add the peppers at the tomato stage.
·
Creamy Tomato, add 3 tbls of fresh cream when the sauce
has been simmering for 10 mins, continue to simmer for a further 15 mins or
until the sauce has thickened. Add some
fresh basil leaves for a great taste.
·
Provencal Tomato Sauce, 1 handful of chopped black
olives, 1 handful of chopped fresh flat leaf parsley. Add the black olives and flat leaf parsley when the sauce has been
simmering for 10 mins.
·
Pizza Sauce, add another 3 cloves of garlic and 1
tbls of tomato paste, continue to cook until sauce has thickened to a paste
like consistency.
Basic Red Wine Sauce
30g butter
3 shallots finely chopped
1 clove of garlic finely chopped
1 ½ tbls of plain flour
1 cup of beef stock
1/3 cup 80ml of red wine
1 sprig of thyme (optional)
Melt butter in a non stick saucepan, add the
shallots and garlic, cook until shallots are soft. Stir in flour for 1 min and then add the wine
and stock. Stir over heat until sauce
thickens. Pop through a strainer if you
would like a smooth sauce.
2 shallotts, finely chopped
2 tbls of fish or veggie stock
2 tbls of white wine vinegar
¼ cup of dry white wine
250g cold butter chopped
Boil the shallots, stock , vinegar and wine in a
small pan until reduced to 2 tbls.
Strain and reserve the liquid.
Return liquid to the pan, Whisk in the butter cube by cube over a low
heat, until the sauce has thickened.
Here is another novel way to make this sauce, pour
some boiling water into a Thermos flask to preheat and clean it. Pour the water
away and then sieve the flavoured wine into the thermos, adding all of the
butter. Put the lid on tightly, place a tea towel over the lid and shake the
thermos around for a few minutes. Open it very carefully (in case of any hot
steam escaping) and you should have a nice beurre blanc sauce. The best thing
about this method is that you can keep it in the flask and it will keep warm
until you’re ready to serve the food.
Stocks are really easy and cheap to make to make you
just need a little time! They are the
flavour base that make sauces, soups, casseroles & risottos taste
fantastic!
Veggie Stock
1
large carrot, chopped
1
large parsnip, chopped
2
medium onions chopped
6
sticks of celery chopped
1
bunch of mixed herbs
1
tablespoon of black peppercorns
3
litres (about 12 cups) of water
Pop
all of the above ingredients into a large saucepan, simmer, uncovered for 1 ½
hours, strain through a large colander. Discard the veggies and leave liquid to
cool before popping into the fridge or containers in the freezer.
Chicken
Stock
2kg
chicken bones
2
medium onions, chopped
2
sticks of celery chopped
2
medium carrots chopped
1
bunch of mixed herbs
2
teasp of black peppercorns
5
litres of water
Pop
all of the ingredients into a large saucepan, simmer uncovered for 2 hours,
strain through a large colander, and discard the chicken bones and
veggies. Leave liquid to cool and store
for 1 week in the fridge or in containers in the freezer.
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