Sauces
and Accompaniments
Sauces
are usually added toward the end of grilling to lock in moisture
and prevent food from charring, or served over the cooked food.
Tomato
Chili Sauce
Satay
Sauce
Quick
Plum Sauce
Guacamole
Tomato
Salsa
Humus
Podina
Chatni
Grill
Sauce
Cucumber
Raita
Simple
Mustard Sauce
Horseradish
Mayonnaise
Fresh
Mint and Coconut Chutney
Sweet
and Sour Cucumber Sauce
Wasabi
Dressing
Minted
Yogurt Sauce
Lemon
and Garlic Dipping Sauce
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Tomato Chili Sauce
2 kg ripe tomatoes
2 tart cooking apples
3 onions
¼ cup brown sugar
1 or 2 tablespoons prepared chili (pre chopped and de seeded)
2 teaspoons dry mustard
1 cup wine vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
Chop
and core the tomatoes. Chop and core the apples. Peel and chop
the onions. Mix the tomatoes, apples, onions, sugar, chili,
mustard, vinegar, salt and pepper together in a large saucepan
or preserving pan. Bring to the boil and simmer uncovered, stirring
occasionally until the mixture is thick. cool slightly, then blend
or process until smooth. Sieve, discarding the pulp. Reheat sauce
until boiling then pour into hot clean dry bottles or jars. Seal
when cold.
Makes about 4 cups.
Satay Sauce
1 small onion
2 cloves garlic
1 tablespoon butter
1 teaspoon sambal oelak (chili paste)
½ cup water
¼ cup smooth peanut butter
2 tablespoons soy sauce
1 tablespoon lemon juice
Peel and finely chop onion. Crush, peel and finely chop garlic.
Melt butter in a saucepan and cook onion and garlic until onion
becomes clear. Add sambal oelak and fry lightly. Add water and
peanut butter. Stir until mixture is smooth. Cook over a low heat
until the sauce has thickened. Mix in the soy sauce and lemon juice.
Makes about ¾ cup.
Quick Plum Sauce
30oz. can
black doris plums
1 ½ tablespoons cornstarch
1 onion
1 clove garlic
1 tablespoon oil
2 tablespoons Worcestershire sauce
¼ cup ketchup
¼ teaspoon cayenne pepper
1 tablespoon malt vinegar
1 teaspoon sugar
Drain plums, reserving the liquid. Remove the stones from plums
and roughly chop flesh. Combine cornstarch with a quarter cup of
reserved syrup. Set aside. Peel and finely chop onion. Crush, peel
and mash garlic. Heat oil in a saucepan. Add onion and garlic and
cook until onion becomes clear. Stir in plums, remaining syrup,
sauces and cayenne pepper. Bring to the boil, reduce heat and simmer
for 10 minutes. Stir in cornstarch mixture and cook, stirring until
sauce boils and thickens. remove from heat. Stir in vinegar and
sugar. Serve chunky, or puree in a blender or food processor if
a smoother sauce is required.
Makes 4 cups.
Guacamole
1 clove garlic
1 avocado
2 tablespoons lemon juice
¼ teaspoon Mexican chili powder
Crush
and peel garlic. Rub garlic around a small mixing bowl and your
serving bowl. Cut avocado in half. Remove stone and scoop
flesh into mixing bowl. Mix in lemon juice and chili powder. Serve
in the garlic rubbed serving bowl.
Makes about 1 cup.
Tomato Salsa
4 tomatoes
1 red onion
¼ teaspoon Mexican chili powder
¼ cup chopped fresh coriander or parsley
1 tablespoon lemon juice
Salt
Freshly ground black pepper
Cut
tomatoes in half and remove seeds. Use these in another dish.
Cut flesh into small cubes, about ¼". Peel and finely chop
onion. Mix tomatoes, onion, chili powder, herbs and lemon juice
together.
Season with the salt and pepper.
Makes about 2 cups.
Humus
11oz. can
chickpeas or 1 cup cooked chickpeas
3 tablespoons tahini (sesame seed paste)
¼ cup lemon juice
1 clove garlic
¼ cup oil
Drain chickpeas. Place chickpeas, tahini and lemon juice in the
bowl of a food processor or blender. Crush and peel garlic. Add
to chick peas. Process until chickpeas are chopped. Gradually add
the oil and process until the mixture is smooth.
Makes about 1 cup.
Podina Chatni
1
or 2 green or red chilies
4 spring onions (green onions)
1 clove garlic
1 cup firmly packed fresh mint leaves
1 teaspoon salt
1 teaspoon sugar
1 teaspoon garam masala
¼ cup lemon juice
De
seed and slice chilies. Slice green onions roughly. Crush and
peel garlic. Place all ingredients in a food processor or blender
and process until smooth.
Makes about 1 ½ cups.
Grill Sauce
1 small onion
11oz can ketchup
2 tablespoons vinegar
2 tablespoons brown sugar
2 teaspoons prepared mustard
¼ teaspoon cayenne pepper
Peel onion and grate. Mix with the other ingredients. Serve with
grilled meat.
Cucumber Raita
1 cucumber
1 teaspoon salt
1 tablespoon chopped mint leaves
½ cup natural unsweetened yogurt
Peel cucumber then thinly slice flesh. Sprinkle with salt and
leave for about 1 hour. Drain well. Rinse under cold running water.
Drain well. Mix mint and yogurt into cucumber.
Makes about 2 cups.
Simple Mustard Sauce
½ cup low fat sour cream
2 tablespoons prepared whole seed mustard
2 tablespoons prepared French mustard
2 tablespoons prepared English mustard
1 tablespoon chopped chives
Mix sour cream and mustards together until smooth. Mix in chives.
Serve with meat.
Makes about ¾ cup.
Horseradish Mayonnaise
¼ cup low fat sour cream
2 tablespoons horseradish sauce
2 tablespoons wine vinegar
½ cup mayonnaise
¼ cup finely chopped spring onion greens (green onion greens)
or chives
Mix sour cream and horseradish sauce together until smooth. Stir
in the other ingredients and mix well. Serve with beef or lamb.
Makes about 1 cup.
Fresh Mint and Coconut Chutney
1 onion
1 cup loosely packed mint leaves
½ cup shredded coconut
1 teaspoon prepared whole seed mustard
¼ cup white vinegar
1 tablespoon sugar
Salt
Peel onion and chop to a paste in a food processor or blender.
Add mint, coconut, mustard, vinegar and sugar. Process until mint
leaves are finely chopped. Season to taste with salt.
Makes ¾ cup.
Sweet and Sour Cucumber Sauce
2 shallots
½ telegraph cucumber (edible skin)
2 tablespoons finely chopped red pepper
¼ teaspoon chili powder
¼ cup rice vinegar
1 tablespoon brown sugar
1 tablespoon chopped fresh coriander
Peel shallots and slice thinly. Using a wide-blade peeler, cut
long strips from cucumber until you reach the seed core. Discard
core. Mix cucumber with other ingredients. Refrigerate until ready
to use.
Makes about 1 ½ cups.
Wasabi Dressing
2 teaspoons sesame oil
3 tablespoons soy sauce
¼ cup rice wine vinegar
½ teaspoon wasabi powder
Place ingredients in a screw-top jar and shake to combine. Drizzle
over cooked seafood or chicken.
Makes about ½ cup.
Minted Yogurt Sauce
½ cup plain unsweetened yogurt
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon sugar
2 or 3 tablespoons finely chopped mint
Mix ingredients together well and leave to stand for at least
30 minutes. Use as a marinade or as a serving sauce.
Lemon and Garlic Dipping Sauce
2 tablespoons lemon juice
2 cloves garlic
1 small dried chili
2 tablespoons sugar
2 tablespoons fish or light soy sauce
2 tablespoons hot water
1 spring onion (green onion)
Crush,
peel and mash garlic. Finely chop/grind chili. Mix ingredients
except spring onion together and blend in a food processor. Sieve
and add the finely chopped spring onion. Use as a dipping sauce
or pour sparingly over cooked meat and vegetables before serving.
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