All the following saucy (and super easy) sides are linked to within recipe posts.
Basic cucumber raita
2 cups (500g) Greek-style natural yoghurt
1 large continental cucumber, peeled, de-seeded and grated
1 cup firmly packed fresh mint leaves, finely sliced (optional)
Mix yoghurt and cucumber together in a bowl. Stir through mint just before serving.
This sauce goes beautifully with Keema Mattar.
Serves 6–8.*
*Use a 200g tub of natural yoghurt and a small Lebanese cucumber to serve 4.
………………………..
BBQ sauce
1 tablespoon olive oil
6 cloves garlic, very thinly sliced
2 small red (purple/Spanish) onions, chopped
2 red apples, peeled, grated
2 cups (500ml) tomato sauce (ketchup)
2 tablespoons tomato paste (concentrate)
¼ teaspoon chilli powder
⅓ cup (80ml) apple cider vinegar
⅓ cup (80ml) Worcestershire sauce
⅓ cup (80g) brown sugar
2 teaspoons Chinese five spice powder
2 tablespoons blackstrap molasses (or 2 tablespoons maple syrup + ¼ teaspoon black pepper)
Heat oil in a heavy-based saucepan over medium heat. Add onion and cook for 3 minutes, stirring, until soft. Add garlic and cook for 1 minute. Add all other ingredients. Bring to the boil, reduce heat to low and simmer uncovered, for 10–15 minutes until thickened. Stir occasionally. Remove pan from heat and allow to cool. Blend until smooth. Refrigerate for at least one hour.
Makes 4 cups. Can be frozen for up to 3 months.
………………………..
Beetroot and roast macadamia dip
450g (14 oz) can whole baby beets, drained
(or 7 small beetroots, peeled and steamed until soft)
1 cup (150g) raw macadamia nuts, toasted
½ cup (50g) grated parmesan cheese
2 tablespoons olive oil
Salt and freshly-cracked black pepper
Mix all ingredients together. Blend until smooth with a stick blender or food processor. Refrigerate, covered, for at least an hour.
Serve with crackers or crusty bread. This dip is also an excellent accompaniment to grilled fish.
Serves 4–6.
………………………..
Cheat’s tartare sauce
8 tablespoons good quality egg mayonnaise
1 dill pickle/gherkin finely chopped
1 tablespoon capers, drained, chopped
1 teaspoon lemon juice
1 tablespoon chopped dill
Salt
Mix all ingredients together in a small bowl.
Refrigerate, covered, for at least an hour.
This sauce goes beautifully with Crab fritters and Panko-crumbed salmon cakes.
Serves 4–6.
………………………..
Chilli Mayo
8 tablespoons good-quality egg mayonnaise
5 tablespoons sweet chilli sauce
Mix mayonnaise and chilli sauce together. Voila!
This sauce is the perfect accompaniment to Crab fritters, Crispy risotto balls and Sweet potato, quinoa and salmon cakes.
Serves 4–6.
………………………..
Chipotle Mayo
8 tablespoons good-quality egg mayonnaise
1 teaspoon chipotle chilli powder*
1 tablespoon lemon juice
Mix ingredients together. Voila!
This mayo is delicious with fish, Spiced bean burgers and Crab fritters.
Serves 4–6.
*From Spanish grocers and specialty food stores.
………………………..
Chunky peanut and coconut sauce
⅓ cup water
2 tablespoons desiccated coconut
6 tablespoons crunchy peanut butter
2 teaspoons finely chopped lemon grass*
2 teaspoons lemon juice
1 tablespoon soy sauce
¼ teaspoon salt
Mix ingredients together in a small saucepan and simmer over low heat, stirring, until combined. Add a splash more water if it seems too thick.
Makes 1 cup.
*Lemon grass can be purchased frozen and pre-grated from Asian grocers. Cut off a piece when required!
………………………..
Coriander (cilantro) dressing
1 cup coriander (cilantro) leaves
⅓ cup (80ml) extra virgin olive oil
2 tablespoons rice wine vinegar (or ‘sushi seasoning’)
Salt and freshly-cracked black pepper
Blend all ingredients until smooth, with a stick blender or food processor. Season to taste.
This dressing goes beautifully with Poached chicken, asparagus and avocado salad. It’s also fabulous brushed over grilled or barbecued mushroom and haloumi cheese skewers.
Serves 4–6. Makes ⅓ cup.
………………………..
Cranberry and goji berry jam
1 cup (170gm/6 oz) craisins (sweetened dried cranberries)
½ cup (50gm/1¾ oz) wild dried goji berries*
2 tablespoons maple syrup
2½ cm (1″) piece ginger, peeled, finely grated and chopped (1 tablespoon)
½ teaspoon cinnamon
⅛ teaspoon sea salt
1 teaspoon finely grated lemon zest
Cover cranberries and goji berries with 1½ cups hot water and soak for 1–2 hours in a small saucepan. Add maple syrup, ginger, cinnamon and salt and simmer for 15–20 minutes, uncovered, until mixture has thickened. Stir occasionally. Whiz lightly with a food processor or stick blender, until chunky (don’t blend it completely smooth). Stir through zest.
Set aside to cool until required. The sauce will thicken further as it cools.
Store in the fridge for up to one week, or freeze for up to 1 month. This jam goes beautifully with soft cheeses (such as white Castello or Brie) and is also great with Swedish meatballs! Makes 1½ cups. *Dried wild goji berries are available at health stores.
………………………..
Easy spiced tomato chutney
1 tablespoon olive oil
2 teaspoons mustard seeds
1 red (purple/Spanish) onion, finely chopped
2 garlic cloves, finely chopped
2 x 400g (14 oz) cans diced tomatoes
OR 800g (1¾ lb) peeled, de-seeded tomatoes and their juices (you’ll need 1 kilo/2 lb tomatoes)
1 large apple (any variety), peeled and grated
½ cup sultanas (golden raisins)
¼ teaspoon ground cloves
¼ teaspoon chilli powder
1 cup (200g) firmly-packed brown sugar
1 cup apple cider (or malt) vinegar
½ teaspoon salt
Heat oil in a heavy-based saucepan over medium heat. Add mustard seeds. Cook for 1 minute or until seeds pop. Add onion. Cook for 3 minutes, stirring, until soft. Add garlic and and cook for 1 minute. Add all other ingredients to saucepan.
Bring to the boil, reduce heat to low and simmer, covered, for 50 minutes–1 hour until mixture thickens. Stir occasionally. Watch carefully for the last ten minutes. Transfer into hot sterilised* jars.
This chutney goes beautifully with steak or burgers; Scotch eggs; sharp cheddar cheese and crackers; Beef and pumpkin meatloaf and Baked filo pastry samosas.
Makes 3½ cups. Will keep in the fridge for up to 2 months.
*Glass jars, lids and rubber rings can be sterilised by running them through your dishwasher on the hottest cycle, on the top shelf. Jars should be hot when the chutney is poured in, so time your sterilising to coincide with when your chutney is ready.
Home-made pizza sauce
1 tablespoon olive oil
1 shallot, or ½ red (purple/Spanish) onion, sliced
2 large carrots and 1 zucchini (courgette), grated
700ml (24 fl oz) tomato passata (tomato puree)
7 tablespoons (140g) tomato paste (concentrate)
2 teaspoons brown sugar
2 teaspoons dried oregano
Heat oil in a large heavy-based saucepan. Cook the shallot for 3 minutes. Add carrot and zucchini and continue cooking, covered, for 10 minutes. Add tomato passata and paste and cook, uncovered, for 10 more minutes, until thick. Stir often. Add sugar and oregano. Blend until smooth.
Makes 4 x 250g (9-oz) freezable portions of sauce.
Kid-friendly hummus (hommus)
1 x 400g (15 oz) can chickpeas (garbanzos), drained and rinsed
3 tablespoons Greek-style natural yoghurt
1 tablespoon hulled tahini
1 teaspoon cummin
2 tablespoons lemon juice
2 tablespoons olive oil
Small clove garlic, crushed
Sweet paprika for sprinkling (optional)
Blend half the chickpeas with the other ingredients. Add the remaining chickpeas and blend until smooth. Sprinkle with paprika.
Makes 1 cup.
………………………..
Tahini sauce
200g (7 oz) Greek-style natural yoghurt
2 tablespoons hulled tahini
1 tablespoon lemon juice
½ teaspoon dried cumin
Salt and freshly-cracked black pepper
Mix all ingredients together in a small bowl.
Refrigerate, covered, for at least an hour.
This sauce goes beautifully with barbequed chicken, Lamb and pine-nut sambusek, Roasted vegetable stacks and Köftes.
Serves 4.
