Have an ingredient in the fridge or cupboard but don't know what to do with it?
Sauces / Marinades
Traditional Apple Sauce
- 5 Apples Sliced
- ½ cup Sugar
- ½ Water
- 1 cinnamon stick
Place all ingredients into a saucepan and set to low heat. Stir until boiled down, add a small amount of extra water if needed. Once apples have become very soft, remove from heat and take cinnamon stick out. Place into a mixing bowl and blend using a bamix. (or other mixing device) Serve warm or cold on top of a pork roast.
- 3 egg yolks
- 6 tbs (85grams)softened butter
- Salt, for seasoning
- White pepper, for seasoning
- 1 tbs lemon juice
Place 3 egg yolks in a heatproof bowl over a pan of simmering water (don't let bowl touch water). Whisk gently until light, then slowly add 6 tablespoons of softened butter, 1 tablespoon at a time. Whisk continually until mixture thickens, then season with salt and white pepper. Stir in 1 tablespoon of lemon juice and serve immediately. Keep warm in a pyrex jug sitting in a saucepan, with about 4cm of very hot but not boiling water. Keeps like this for a couple of hours, just heat up the water gently when it cools down.
- 2 tbs olive oil
- 1 small onion, peeled, chopped
- 2 garlic cloves
- 300g can peeled tomatoes, drained
- 2 tbs tomato puree
- 1 tbs brown sugar
- 1 tbs Worcestershire sauce
- 1 tbs sweet chilli sauce
- 2 tbs white wine vinegar
- 1 tbs Dijon mustard
Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until thickened slightly. Set aside to cool slightly. Place in a blender and blend until smooth. Store in an airtight container in the fridge for up to 2 weeks.
Spicy barbecue marinade
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar (see note)
- 1 tablespoon peanut oil
- 1 tablespoon honey
- 1 teaspoon crushed red chilli (or sambal oelek)
- 2 large garlic cloves
Combine soy sauce, vinegar, oil, honey and chilli in a jug. Lay the back of a wooden spoon over 1 garlic clove and press with your hand to squash it. Peel garlic clove. Repeat with remaining garlic. Place garlic in a garlic crusher and crush into jug. Using a metal spoon, stir to combine. Place a funnel into the neck of a sterilised bottle. Pour in marinadeand secure lid.
Notes & tips
Note: Rice wine vinegar has a milder flavour and is less acidic than regular vinegar. You can find it in the Asian foods section of your supermarket and in Asian grocery stores.
Tips: This marinade can be used for beef, lamb, pork or chicken. Pour marinade over meat. Cover and refrigerate for 1 houror overnight, if time permits, before cooking. Once opened, store marinade in the fridge for up to 3 weeks.