Red Wine Sauce
Sauces have some magic of taste in them and the combo of sauce works on the dishes for whom they are made for instance red wine sauce is made for beef steaks and lamb cutlets then our second sauce mint sauce is made for rack of lamb and we are showing you some amazing sauces in this article and I hope you will enjoy by making them.
Ingredients To Make Red Wine Sauce
Preparation time: 5 minutes
Total cooking time: 10 minutes Serves 4 meat of choice (see below)
30 g butter
1 small onion, thinly sliced
1 teaspoon plain flour
2 teaspoons soft brown sugar
3/4 cup red wine
Salt and freshly ground black pepper
Method
1. Pan fry meat; remove from pan, cover with foil, keep warm.Melt butter with pan juices, add onion; stir over medium heat five minutes or until very soft.Add flour and sugar.
2. Cook for 1 minute.Add wine gradually, stirring constantly.Bring to boil,reduce heat and simmer, stirring, for 5 minutes or until reduced by half.Season and serve.Serve over pan fried beef steak or lamb cutlets.
Mint Sauce
Ingredients
Preparation time: 5 minutes
Total cooking time: 5 minutes Serves: 6-8
1/4 cup water
1/3 cup white sugar
2 tablespoon malt vinegar
1/3 cup finely chopped fresh mint
Method
- Combine water and sugar in a small pan.Stir over low heat without boiling until sugar dissolves.Bring to the boil; reduce heat and simmer for 3 minutes without stirring.
2. Remove the pan from the heat.Combine sugar mixture with the vinegar and mint in a serving jug. Serve: at room temperature with roast leg or rack of lamb
Bread Sauce
Ingredients
Preparation time: 1 minute
Total cooking time: 25 minutes
Makes 1 cups
2 whole cloves
1 medium onion , peeled
1 cup milk
1 bay leaf
50 g fresh crumbs (3 slices)
1/4 cup cream
Method
- Push cloves into onion.Combine onion,milk and bay leaf in a pan.Bring to a boil.Remove from the heat cover; leave to infuse for 10 minutes.Remove onion and bay leaf.
2. Add bred crumbs and season.Return pan to heat,cover;simmer gently for 10 minutes,stirring occasionally. Stir in cream.Serve warm with roast chicken or roast turkey
Shitake Mushroom Sauce
Ingredients
Total preparation time: 15 minutes
Total cooking time: 10 minutes
Serve:4-6
30 g butter
200 g shiitake mushrooms ,thinly sliced
2 tablespoons muscat
1/4 cup rich rich beef stock
2 tablespoon wholegrain mustard
3/4 cup cream
Salt and freshly ground pepper
1 Tablespoon finely chopped freh parsley.
Method
- Melt the butter in a small pan,add the mushrooms and stir over moderate heat until the mushrooms are soft.
2.. Add the muscat and stir until almost evaporated.Stir in the stock, mustard and cream, then bring to the boil while stirring.Lower the heat and simmer for 5 minutes or until the mixture has reduced and thickened slightly.Season , add parsley and serve.
SERVE over pan fried, grilled or roast beef or pork, with grilled lamb cutlets, pan fried tuna steaks, or chicken fillets, and beef or lamb burgers.Toss through hot pasta.
Angel Sauce
Ingredients
Preparation time: 10 minutes
Total cooking time: 2 minutes
Serves 4
125 g butter
3 egg yolks
1 ½ tablespoons lemon juice
freshly ground pepper
2 egg whites
Method
(1) Heat the butter slowly in a pan until it begins to bubble. Place the egg yolks,lemon juice and pepper in a blender and blend for 5 seconds.Slowly pour the hot butter onto the yolk mixture in a steady stream until all the butter has been added.Transfer the sauce to a large bowl and allow to cool.Stir occasionally to prevent a skin forming on the surface of the sauce.
(2.) Place the egg whites in a small, dry bowl.Using electric beaters., beat the whites until soft peaks form.Fold into the sauce.Refrigerate for at least 30 minutes before serving (the sauce can be prepared ahead and refrigerated for up to 24 hours)
Serve over steamed artichokes,asparagus or green beans,cooked pealed prawns or grilled scallops,oysters on the half shell,smoked salmon or any grilled fish.
Tomato Pasta Dressing
Ingredients
Preparation time: 20 minutes
Total cooking time: 20 minutes
Serves 4
1.5 kg large ripe tomatoes
1 tablespoon olive oil.
1 medium onion, finely chopped
2 cloves garlic, crushed
1 teaspoon dried oregano leaves
2 tablespoons tomato paste
1 teaspoon sugar
Salt and pepper.
Method
1. Mark a small cross on a base ( opposite stem end) of each tomato.Place in boiling water for 2 minutes, remove with tongs and drain.Peel the skin down from the cross and discard.Finely chop the remaining tomato flesh.
2.Heat the oil in a medium pan.Add the onion and cook.Stirring over medium heat for 3 minutes or until soft.Add the garlic and cook for 3 minutes or until soft Add the garlic and cook for 1 minute.Add the tomato.
3.Bring to the boil ,reduce the heat and simmer.uncovered for about 15 minutes or until the sauce has thickened slightly. Season to taste.Keep covered for up to 2 days in refrigerator, freeze for up to 2 minutes.Reheat in a pan or in the microwave
Rich Bolognese Sauce
Ingredients
Preparation time: 15 minutes
Total cooking time: 1 ½ hours
Serve 4
2 tablespoons of olive oil
1 large onion chopped
1 medium carrot chopped
1 sticky celery chopped
2 cloves garlic crushed
500 g beef minced
2 cups beef stock
1 ½ cups red wine
2 × 425 g canned tomatoes
1 teaspoon sugar
Method
(1). Heat oil in a large based heavy pan.Add onion , carrot and celery and cook, stirring over medium heat for 5 minutes until softened.Add garlic and cook 1 minute further.
(2.) Add the mince to the pan.Cook,breaking up with a fork,until well browned.Add the stock wine,undrained crushed tomatoes and the sugar.
(3).Bring to the boil,reduce heat and simmer,uncovered ,for 1-1 ½ hours,stirring occasionally. Season to taste with salt and pepper.Keep covered up to 2 days in the refrigerator or freeze up to 2 months.Reheat in a pan or in a microwave.
Serve hot over pasta or as a sauce in a pizza base.
Quick Peanut Sauce
Ingredients
Preparation time: 5 minutes
Total cooking time: 15 minutes
Makes 2 cups
1 cup roasted unsalted peanuts
2 tablespoons olive oil
1 onion chopped
2 cloves garlic, crushed
3 cm piece green ginger,grated
½ teaspoon chili powder
2 teaspoon curry powder
1 teaspoons ground cumin
400 ml can coconut milk
3 tablespoons soft brown sugar
1 tablespoon lemon juice
salt to taste
Method
(1). Place the peanuts in a food processor and process until they are finely chopped.
(2). Heat the oil in a medium pan.Add the onion and cook over medium heat over 5 minutes or until softened.Add the garlic , ginger,chili curry and cumin and cook,stirring for 2 minutes.
(3). Add the coconut milk ,brown sugar and processed peanuts .Reduce the heat and cook for 5 minutes or until the sauce is thickened.Add the lemon juice, season and serve.(for a smoother sauce,process in a food processor for 30 seconds) Serve with beef or chicken kebabs and with grilled chicken.
