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Posts Tagged ‘Sauce’

I came up with this one the other night just experimenting with ingredients and both my hubby and I really enjoyed it. It is easy to throw together and then you just leave it to cook on the stove. I served ours of mashed potato but you can serve it with whatever you like.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Oilve oil
4 Lamb shanks
2 Medium red onions, sliced thinly
250g Mushrooms, sliced thinly
6 Cloves garlic, crushed
1 Cup red wine
1/2 Cup port
1 Tablespoon balsamic vinegar
11/2 Cups water
1 Teaspoon dried rosemary
1 Teaspoon dried thyme
8 Sun-dried tomatoes, roughly chopped
2-3 Teaspoons beef stock granules (depending on brand and personal taste)
1 Teaspoon dijon mustard
2-3 Tablespoons cornflour
Parsley

Method

1. Heat a little olive oil in a large fry pan, add shanks and brown all over. Remove shanks and wipe pan clean.

2. Heat a little more oil in pan add onion, mushrooms and garlic, cook stirring until onion softens and mushrooms brown slightly.

3. In a large saucepan add onion mix and all the other ingredients, except cornflour and parsley, return shanks to pan.

4. Bring to the boil, then reduce heat to low and cook covered about 4 hours or until lamb is falling off the bone. My shanks were quite meaty so time will vary depending on sizes of shanks.

5. Remove shanks and cover with foil to keep warm.

6. Mix a little water with the cornflour and add to liquid, bring to the boil and stir until mixture thickens. (It will not be super thick just a nice gravy consistency.)

To Serve: Place a mound of mash on a plate, top with a shanks and pour sauce all over, garnish with parsley if desired.

All photos taken by me unless otherwise stated.

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This is a great recipe for steaks, although a combination I never would have thought of, but everything works so well from the spice rub to the avocado sauce. This is another of my team mates recipes I chose to try for the swap I am in this month and I am so glad I did as we thoroughly enjoyed it. I made ours with two very thick cut steak fillets and served over mixed vegetables with roast potatoes for a truly delicious meal.To read more reviews on this recipe or to view more photos please click here. While your there be sure to check out some of her other fantastic recipes, I have made several now and never been disappointed.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 (12 ounce) Rib eye steaks or top sirloin steaks, cut 1 1/4 to 1 1/2 inches thick
1 Tablespoon brown sugar
1 Teaspoon chili powder
1/2 Teaspoon garlic salt
1/2 Teaspoon black pepper
8 Ounces fresh tomatillos, husked and quartered
1/4 Cup water
2 Ounces cream cheese
1 Avocado, halved,seeded,peeled,and cut up
1/4 Cup sliced green onion
1/2 Teaspoon salt
10-12 Green onions, trimmed to 6 inch lengths
4-6 Jalapeno peppers
1 Large tomato, chopped (Optional)

Method

1. Trim fat from around the edges of beef rib-eye steaks.

2. In a small bowl combine the brown sugar, chili powder, garlic salt, and pepper.

3. Pat onto both sides of the steaks.

4. Let steaks stand at room temperature for 30 minutes.

5. Meanwhile for sauce, in a small saucepan combine the quartered tomatillos and water, bring to boiling; reduce heat.

6. Cover and simmer for 5 to 7 minutes or until soft.

7. Stir the cream cheese into tomatillo mixture until melted; cool mixture slightly.

8. In a food processor bowl or blender container combine the tomatillo mixture, the avocado, sliced green onions, and salt, cover and process or blend until sauce mixture is smooth. Store n fridge until ready to use.

10. Prepare charcoal grill or preheat gas grill.

11. Grill steaks on rack of an uncovered grill directly over medium coals to desired doneness, turning halfway through.

12. Allow 14 to 18 minutes for medium rare and 18 to 22 minutes for medium.

13. If desired, brush the whole green onions and jalapenos lightly with oil; grill jalapenos about 10 minutes or untiil soft and lightly charred, turning occasionally.

Serve with sauce, grilled jalapenos, and green onions and chopped tomato is desired.

All photos taken by me unless otherwise stated.

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This is a great way to prepare lamb, from the seasoning used on the lamb, to the sauce served with it, it is really delicious. The recipe does call for lamb chops but I had some backstraps (fillets) to use up so made it with these instead. The lamb was beautifully tender and we loved the lemon pepper seasoning on them. I served ours over couscous and poured the sauce over the lamb and it was enjoyed by all. I have made several recipes from this chef before and I am never disappointed and this one is no exception. I loved how easy these was to prepare as well a really great recipe that I am sure you will enjoy. To read more reviews on this recipe or to see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

8 Lamb loin chops
4 Teaspoons lemon pepper seasoning
2 Tablespoons oil
1 Clove garlic, crushed
60ml Dry white wine
180ml Chicken stock
4 Teaspoons lemon juice
1/4 Cup roughly chopped fresh chives
Fresh ground pepper

Method

1. Sprinkle the lamb with the seasoning.

2. Heat the oil in a fry pan and cook the lamb until it is browned on both sides and cooked through.

3. Remove from the pan and cover and keep warm.

4. Add the garlic and wine to the frying pan and bring to the boil.

5. Add the stock and the juice, and bring to the boil again.

6. Boil uncovered until the liquid is reduced by half.

7. Stir in the chives and season to taste with freshly ground black pepper.

All photos taken by me unless otherwise stated.

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This recipe is by the same chef as the salmon and asparagus salad that I made and posted yesterday, I had tagged 2 of her recipes to try and this was the second one. I loved this sauce, I served it with a mix of seafood, but I think it would also be good with roast beef, or as a spread to spice up a sandwich. I had too much sauce so I saved the rest and ate it with some smoked salmon for breakfast the nest day. The only thing I did different here was to add some more horseradish just because I love it. To view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1/2 Cup sour cream
2 Tablespoons mayonnaise
1 Tablespoon horseradish (I used more just my preference)
1 Teaspoon minced garlic
1 Tablespoon fresh dill
1/2 Teaspoon dried dill
1 Tablespoon chopped chives
1/4 Teaspoon no salt all purpose seasoning (I used Don’s Flavor Enhancer With Very Low Sodium)
1/8 Teaspoon seasoning salt

Method

1. Mix together all ingredients and refrigerate for at least 2 hours prior to serving. (It is best if left 24 hours for flavors to truly come together).

All photos taken by me unless otherwise stated.

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This is a great way to turn ordinary ground beef into a gourmet meal, the sauce is delicious and would also go really well with a steak, but if your on a budget and watching the pennies you can’t beat this one. This was the second recipe I made for Sharon123 who is is my group for the recipe swap this month and I am so glad I chose this one. I did a mix of beef broth and brandy in the sauce and I also doubled it, I also had some mushrooms to use up so I added them as well. If you would like to read more reviews on this and view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Meat Mixture

1 1/4 lbs Ground beef round
1/2 Teaspoon salt
3 Garlic cloves, crushed
3/4 Cup finely chopped parsley
2 Teaspoons very coarsely cracked black peppercorns
1/4 Teaspoon salt, preferably coarse

Cream Sauce

I doubled the sauce
1/3 Cup beef broth or brandy (I did a mix of both)
1/4 Cup heavy cream
1/2 Tablespoon butter
1 1/2 Tablespoons chopped parsley

Method

1. Mix meat mixture ingredients until well blended.

2. Shape into four 1 1/4-inch thick patties, press pepper into flat sides and let stand 15 minutes.

3. Lightly sprinkle salt over bottom of a large nonstick skillet, place over medium high heat until hot.

4. Add patties and cook until well browned on both sides and no longer pink in centers, about 15 minutes.

If not making the sauce, sprinkle with the parsley and serve.

1. If serving with sauce, remove patties to warm plates.

2. Remove any excess fat in skillet, leaving brown (not burned;) bits.

3. Add brandy or broth and cook and stir until reduced to about 2 Tbls.

4. Add cream and butter, stir over high heat until reduced to 3 Tbls.

To Serve: Spoon sauce over meat and sprinkle with remaining parsley.

All photos taken by me unless otherwise stated.

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This is a really easy, yummy meal to make, it is a great one to do when you get in late from work and want a no fuss meal on the table in around 35-40 Min’s. You can make this with just chicken if you prefer but I add in vegetables to make it a more complete meal for us.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Olive oil
4 Chicken breasts, chopped into chunks
1 Red pepper, sliced thunly (about 200g)
1 Carrot, cut into sticks
250g Broccoli florets
2 Green onions, sliced thinly
3 Cloves garlic, crushed
1 Teaspoon ginger, grated
1/2-1 Teaspoon red pepper flakes (add to your personal taste.)
80ml Apple juice (just over a 1/4 cup)
1/2 Cup Bourbon
1/2 Cup water
1/3 Cup soy sauce
1/2 Cup brown sugar
2 Tablespoons ketchup
1 Tablespoon rice vinegar
1 Tablespoon cornflour

Method

1. Heat a little oil in a pan, cook chicken in batches, until browned all over, set chicken to one side.

2. Heat a little more oil in the same pan, add pepper, garlic and ginger, cook for 1-2 minutes, stirring.

3. Add red pepper flakes, juice, bourbon, water, soy, sugar, ketchup and vinegar, stir to combine, bring to the boil.

4. Return chicken to pan with carrot and broccoli, reduce heat and simmer for about 20 Min’s.

5. Mix a little water with the cornflour, add to sauce and stir until mixture thickens.

Serve over rive and sprinkle with green onions.

All photos taken by me unless otherwise stated.

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We love duck in my family and this is just another quick recipe to make with duck. I served ours over stir-fried vegetables with noddles, it would also be good over rice as well. I have listed it below just for 2 as that is what I served it for, but the sauce amount would probably stretch to 3 or 4 depending on what it was served with and how much sauce you prefer.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Duck Breasts
100ml Hoisin sauce
100ml Water
1/4 Teaspoon five spice
2 Star anise
2 Tablespoon honey
2 Tablespoons ketjap manis (sweet soy sauce)
1/2 Teaspoon chili flakes
11/2 Tablespoons chinese rice wine (I use Shao Xing)
1 Tablespoon sweet chili sauce

Method

1. Cook duck breast skin side down in a pan to render fat and crisp up skin, drain carefully from time to time. Cook about 8-10 Min’s.

2. Pre-heat oven to 180 degrees Celsius, place duck, breast side down, on wire rack in a baking dish. Cook for about 20-25 Min’s further in oven depending on size of breasts. (This will give you a pink center.)

Note: I turn the grill on for the last few Min’s of cooking to really crisp up the skin.

3. While duck is cooking make sauce. Blend all sauce ingredients in a pan and heat until hot.

Serve duck over vegetables and noodles as I did or with rice, drizzle with sauce.

All photos taken by me unless otherwise stated.

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