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Podcast: Recipe for the day
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Sauces for the side of your plate
Category: Arts
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Publish Date: 2017-02-15 12:27:27
Description: Sauces for the side of the plate Lots of sauces, Mint, Ketchup, mushroom sauce, Brown sauce Mint Sauce This is the traditional mint sauce that will last a long time too. 350 ml white vinegar 200 g white sugar 100 g fresh mint leaves Pinch of salt Add vinegar and sugar to a pan and bring to a pan, and simmer for 5 minutes. Chop leaves and add to the vinegar with a pinch of salt. Simmer for a minute or two. Pour into sterile jar. Latest and best recipe for tomato ketchup This is different to the one in the podcast, which works just as well, but this is really easy! Ingredients 1 tbsp veg oil 1 small red onion chopped fine 1 tsp chopped celery 1 garlic clove chopped fine ¼ tsp allspice Pinch ground cloves 50 ml vinegar 30 g soft brown sugar 500 g carton passata 2 Tbsp. water 2 Tbsp tomato puree Dash Worcestershire sauce ½ tsp salt Instructions 1.Add oil, onion, celery in a saucepan and fry gently until soft 2.Add all the other ingredients 3.Simmer for 25 mins 4.Allow to cool 5.Blend 6.Simple really Notes This produces 650 g tomato ketchup, and really good it is too, for about 50 pence, max. It's a million times better than the ones you get in a bottle, about half the price. The recipe in the podcast To make your own pickling spice: 1 Tbsp each of: Coriander seeds Mustard seeds Whole black peppercorns Broken cinnamon stick 1/2 Tbsp whole cloves For the sauce 500 ml white vinegar 2 teaspoons of pickling spice Put into a pan and bring to the boil, then cool. Strain the vinegar. 3 kg ripe tomatoes and whizz with a large onion and 2 large Bramley apples Put the pulp into a pan and simmer. Push the pulp through a sieve Return the pulp to the pan and add the vinegar with: 200 g golden caster sugar 1/2 tsp paprika 3 tsp salt Bring to the boil and turn it down to a fast simmer. Bottle. Mushroom ketchup 2 Kg chopped mushrooms 50 g salt Put mushrooms in a dish and sprinkle the salt over them. Leave overnight, then pour off the liquor. Put into a pan with: 600 ml white vinegar 1 tsp ground black pepper 1/2 tsp each of ground ginger and cinnamon Pinch grated nutmeg Heaped tablespoon of sugar Bring to the boil and simmer, covered with a lid, for 25 minutes. Push through a sieve. Reheat to a simmer to thicken. Bottle. Ingredients 250 g chopped dried prunes 1 large onion finely chopped 4 large apples (Granny Smith if you can get them) 375 g brown sugar 900 ml real malt vinegar 50 g salt 1 Tsp. ginger powder 1/2 Tsp. Allspice 1/3 Tsp. Cayenne 1/4 Tsp.Nutmeg Instructions 1.Core and chop the apples - keep the skins 2.Chop the prunes 3.Add all the ingredients to a large pan and bring to the boil 4.Simmer for 30 - 40 minutes 5.Blend the sauce as fine as you like 6.If it is too runny, you can place on the cooker and reduce a little further 7.Sterilise your bottles 8.Bottle and allow to cool HP sauce really should be Houses of Parliament sauce, because it was served in the members mess. It was originally a plum based chop sauce that became really popular in Victorian times. It found wide acceptance through chop houses. In essence this sauce is sweetened vinegar flavoured with fruit and spices and the completely well loved HP sauce is (in my opinion) not so good as it used to be. It’s the use of corn syrup and cheap vinegar that does it. Cost wise this sauce is about 20% – 30% the cost of HP, but is much, much better because the ingredients are so much better.
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