The following super easy sauces are all linked to within recipe posts. It’s a loooong list, but it’s in alphabetical order!
Basic cucumber raita
200g (7 oz) Greek-style natural yoghurt
1 small Lebanese cucumber, peeled, de-seeded and grated
¼ 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 and Baked tandoori chicken tenderloins.
Serves 4.
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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*
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. Perfect with brisket and pulled pork. *Blackstrap molasses can be replaced with 2 tablespoons maple syrup + ¼ teaspoon black pepper if unavailable.
Makes 4 cups. Can be frozen for up to 3 months.…………..…………..
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Cheat’s tartare sauce
½ cup 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.
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Chilli Mayo
½ cup 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.
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Chipotle Mayo
½ cup 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.
Chipotle chilli powder is available from Spanish grocers and specialty food stores. Serves 4–6.
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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.
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Coriander (cilantro) dressing
1 cup coriander (cilantro) leaves
⅓ cup (80ml) extra virgin olive oil
2 tablespoons rice wine vinegar
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.
Serves 4–6. Makes ⅓ cup.
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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. *Dried goji berries are available at health stores. Makes 1½ cups.
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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
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.
*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. Makes 3½ cups. Will keep in the fridge for up to 2 months.
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Green Goddess sauce
¼ cup Greek-style natural yoghurt
½ cup good-quality mayonnaise
½ cup chopped fresh dill
¾ cup chopped fresh mint
2 anchovies, drained
1 small clove garlic, finely chopped
1 tablespoon lemon juice
Blend all ingredients until smooth, with a stick blender or food processor. This sauce goes beautifully with fish or Sweet potato and tuna croquettes. Serves 4–6. Makes 1 cup.
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Home-made pizza sauce
1 tablespoon olive oil
1 shallot, or ½ red (purple/Spanish) onion, sliced
2 large carrots, grated
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 heavy-based saucepan. Cook the shallot for 3 minutes. Add carrot and zucchini and cook, covered, for 10 minutes. Add passata and tomato 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.
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Horseradish dressing
¼ cup (60g) good-quality egg mayonnaise
¼ cup (60g) light sour cream
1 teaspoon apple cider vinegar
2–3 tablespoons bottled horseradish
1 tablespoon chopped dill
Salt, to taste
Blend all ingredients until smooth, with a stick blender or food processor. Refrigerate, covered, for at least 1 hour. This dressing goes beautifully with fish or Roast potato salad with smoked trout and asparagus. Serves 4. Makes ½ cup.
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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
Process ingredients until smooth. Sprinkle with paprika. Serves 4. Makes 1 cup.
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Pineapple ginger relish
3 cups chopped fresh pineapple (500g/1 lb)
¼ cup lemon juice
1 tablespoon brown sugar
2 tablespoons grated ginger, finely chopped
2 cloves garlic, finely chopped
¼ teaspoon sea salt
¼ teaspoon dried chilli powder
Mix all ingredients together. Place in a small heavy-based saucepan and bring to the boil. Turn down heat and simmer, covered, stirring often, for 20–25 minutes until pineapple begins to break down. Whiz or process lightly until pulpy (don’t blend completely smooth). Allow to cool before using as it will continue to thicken in the fridge. Makes 1½ cups. Refrigerate for up to 4 days, or freeze for up to 3 months.
Sriracha Mayo
½ cup Kewpie brand mayonnaise
2 tablespoons sriracha chilli sauce
Mix mayonnaise and sriracha sauce together. Refrigerate until required. This mayo is the perfect accompaniment to Crab fritters and Crispy risotto balls.
Sriracha sauce and Kewpie mayo are available at Asian food stores. Authentic sriracha sauce, made by Huy Fong Foods, is available in Australia at USA Foods. Serves 4–6.
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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, Köftes and Char-grilled dukkah lamb. Serves 4.
one equals two 