Foo yung hai sauce

Foo yung hai sauce
 
Author:
Makes: 5 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 60 gr sweet soy sauce
  • 60 gr tomato ketchup
  • 35 gr tomato puree
  • 15 gr honey
  • 45 gr lemon juice
  • 30 gr stem ginger syrup
  • 1 tspn ground ginger
  • 1 tspn five spice
Instructions
  1. Mix the sweet soy sauce, tomato ketchup, tomato puree, honey, lemon juice and stem ginger syrup.
  2. Stir until smooth and bring to a simmer.
  3. Add the ground ginger and five spice.
  4. Simmer for a couple of minutes.
  5. Season to taste and serve warm.
Stuff to know
This sauce goes well with oriental (egg) dishes.
Spice up the sauce with a chopped red chilli pepper.
Keep the sauce on a low heat or it will catch.

 

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Barbecue sauce

Barbecue sauce
 
Author:
Makes: 600 gr
Prep time:
Cook time:
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Ingredients
  • 60 gr onion
  • 2 cloves of garlic
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • 450 gr tomato ketchup
  • 50 gr Worcestershire sauce
  • 40 gr brown sugar
  • 20 gr French mustard
  • ½ tlpl thyme
Instructions
  1. Chop the onion and garlic and sweat off in some oil until translucent.
  2. Add the ground cumin and ground coriander and cook for a minute until fragrant.
  3. Add the ketchup, Worcestershire sauce, brown sugar, French mustard and thyme.
  4. Stir until smooth and bring to a simmer. Stir in some water if the sauce is too thick.
  5. Simmer the sauce on a low heat for 20 min.
  6. Taste for seasoning and serve.
Stuff to know
This sauce goes well with pork dishes.
Spice up the sauce with a chopped red chilli pepper.
Keep the sauce on a low heat or it will catch.
You can make the sauce ahead of time and reheat when needed.

 

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Peanut sauce

Peanut sauce
 
Author:
Makes: 5 portions
Prep time:
Cook time:
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Ingredients
  • 1 onion
  • 1 clove of garlic
  • 1 tspn ground coriander
  • 1 tspn ground cumin
  • 500 gr milk
  • 350 gr peanut butter
  • 1 tspn brown sugar
  • 6 tbspn sweet soy sauce
  • ½ tspn sambal
  • ½ lemon
  • 2 tbspn desiccated coconut
Instructions
  1. Chop onion and garlic and sweat off until translucent.
  2. Add the ground coriander and ground cumin. Cook for a minute until fragrant.
  3. Add the milk and peanut butter and mix until smooth.
  4. Bring to a simmer and add brown sugar, the sweet soy sauce, sambal and lemon juice to taste
  5. Add some water if the sauce seems to thick. Taste for seasoning.
  6. Stir in the desiccated coconut just before serving.
Stuff to know
This sauce goes well with oriental (chicken) dishes.
Spice up the sauce with a chopped red chilli pepper.
Keep the sauce on a low heat or it will catch.

 

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Cheese sauce

Cheese sauce
 
Author:
Makes: 500 gr
Prep time:
Cook time:
Total time:
 
Ingredients
  • 30 gr butter
  • 30 gr white flour
  • 500 gr cold milk
  • 1 bay leaf
  • ½ lemon
  • 1 tspn mustard
  • 50 gr grated cheese
Instructions
  1. Melt the butter in a pan.
  2. Add all the flour at once and stir together to form a roux.
  3. Cook on a low heat for a couple of minutes.
  4. Add some milk to the roux and stir until smooth. Continue adding the milk until you have a smooth sauce.
  5. Return to the boil, add the bay leaf and cook for a couple of minutes to cook out the flour.
  6. Season to taste with salt, pepper, lemon juice and mustard. Remove the bay leaf.
  7. If need be, pass the sauce through a sieve.
  8. Add the grated cheese and stir until melted. Serve straight away.
Stuff to know
Make sure the milk you add to the roux is cold. The sauce will thicken when it comes to the boil again. If you start with cold milk, you have some time to stir the sauce until smooth.
Cook the sauce on a low heat until the flour is cooked. Taste to check.
Add the milk gradually to avoid lumps.
Choose the cheese of your liking.
Mix this sauce with cooked macaroni for a macaroni cheese.

 

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Parsley sauce

Parsley sauce
 
Author:
Makes: 500 gr
Prep time:
Cook time:
Total time:
 
Ingredients
  • 30 gr butter
  • 30 gr white flour
  • 500 gr cold milk
  • 1 bay leaf
  • ½ lemon
  • ½ tspn nut meg
  • 31 gr fresh parsley
Instructions
  1. Melt the butter in a pan.
  2. Add all the flour at once and stir together to form a roux.
  3. Cook on a low heat for a couple of minutes.
  4. Add some milk to the roux and stir until smooth. Continue adding the milk until you have a smooth sauce.
  5. Return to the boil, add the bay leaf and cook for a couple of minutes to cook out the flour.
  6. Season to taste with salt, pepper, lemon juice and nutmeg. Remove the bay leaf.
  7. If need be, pass the sauce through a sieve.
  8. Chop the fresh parsley and stir in the sauce. Serve straight away.
Stuff to know
Make sure the milk you add to the roux is cold. The sauce will thicken when it comes to the boil again. If you start with cold milk, you have some time to stir the sauce until smooth.
Cook the sauce on a low heat until the flour is cooked. Taste to check.
Add the milk gradually to avoid lumps.
Only add the parsley right before serving or it will turn brown.
This sauce goes well with poached fish.

 

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White béchamel sauce

White béchamel sauce
 
Author:
Makes: 500 gr
Prep time:
Cook time:
Total time:
 
Ingredients
  • 30 gr butter
  • 30 gr white flour
  • 500 gr cold milk
  • 1 bay leaf
  • ½ lemon
  • ½ tspn nutmeg
Instructions
  1. Melt the butter.
  2. Add all the flour at once and stir together to form a roux.
  3. Cook on a low heat for a couple of minutes.
  4. Add some milk to the roux and stir until smooth. Continue adding the milk until you have a smooth sauce.
  5. Return to the boil, add the bay leaf and cook for a couple of minutes to cook out the flour.
  6. Season to taste with salt, pepper, lemon juice and nutmeg.
  7. If need be, pass the sauce through a sieve and serve warm.
Stuff to know
Make sure the milk you add to the roux is cold. The sauce will thicken when it comes to the boil again. if you start with cold milk, you have some time to stir the sauce until smooth.
Coock the sauce on a low heat until the flour is cooked. Taste to check.
Add the milk gradually to avoid lumps.

 

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Tomato sauce

Tomato sauce
 
Author:
Makes: 8 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 50 ml oil
  • 250 gr celery
  • 400 gr carrot
  • 200 gr onion
  • 20 gr garlic
  • 70 gr tomato puree
  • 60 gr pesto
  • 800 gr tomato passata
  • 2 bay leaves
  • 4 tbspn thyme
  • 4 tbspn oregano
Instructions
  1. Dice onion, celery, carrot and garlic.
  2. Stir fry the vegetables on a high heat for a minute to give them a deep roasting flavour.
  3. Lower the heat and add the tomato puree. Cook for a minute.
  4. Add the pesto, tomato passata, bay leaves, thyme and oregano and bring the sauce to a simmer.
  5. Simmer the sauce on a low heat for 20 min. When the vegetables are soft, remove the bay leaves and puree the sauce with a stick blender.
  6. Taste the sauce for seasoning and add if needed extra salt, pepper or Italian herbs.
Stuff to know
Add some red wine to the sauce.
If the sauce seems to thick, add some tomato juice, tomato passata or stock. If the sauce is too thin, mix some corn flour with cold water and add that the sauce, which will thicken when boiling again.
For an even more intense tomato flavour, cut real tomatoes in half and sprinkle with salt, pepper, oil and herbs. Roast them in the oven until charred. Add them to the sauce before blitzing.

 

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