Tag: sauces marinades seasonings
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Garlic And Rosemary Confit
Making garlic confit is delightfully simple. It is garlic cloves slowly cooked in olive oil until they are soft and spreadable.
Over the course of 2 hours on a low heat, the garlic looses its bight and takes on a mellow, nutty flavour.
You can use it many novel ways, anything from spreads to garnishes to cheese platters. Oh and in all the ways you would normally use raw garlic.
I generally use a whole head of garlic (two sometimes) at a time because the confit will keep in the fridge for several weeks.
Simply
Peel and clean the garlic cloves. Chuck them into a small pot or an oven proof ramekin, with some rosemary.
Then cover everything with olive oil and pop the pot into a preheated 100c oven for about 2 hours.
After about 1.5 hours, start using a spoon to gently squeeze a clove against the side of the pot. Repeat this process every half an hour or so. Everything is ready when the clove gives way easily and forms a paste.
Once the oil has cooled, spoon the cloves into a jar and cover them with the oil. Store the jar in the fridge and never at room temperature. The olive oil will solidify in the fridge but that is not a problem. Simply spoon the cloves that you want to use out and the oil will run off them as it warms up.
I love smearing it on crusty, buttered bread for instant garlic bread:
Enjoy,
PK
Here are more cooking ingredients and sauces, marinades and seasoning posts:
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Lemon, Garlic And Olive Oil Sauce And Marinade
Perfectly balanced, this garlic and rosemary infused emulsion of lemon juice and olive oil provides a Mediterranean flavour punch. I use it as a marinade and for drizzling on salads and cooked meat.
Simply mix a 1/3 cup of fresh lemon juice, 1/3 cup of olive oil and two garlic cloves in a blender.
Let it whiz for a minute to force the oil into the lemon juice, giving you creamy, tangy sauce. I recommend tasting it at this point and adding a bit more oil if the lemon juice is overbearing. Whiz for another 30 seconds.
Chuck in some rosemary and you are done. It keeps about 10 days in the fridge but might need another whisking/shaking if the oil settles out.
Here I have marinated lamb ribs for 48 hours and cooked them low on the Weber:
Enjoy,
PK
Here are more cooking ingredients and sauces\marinades:
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Chinese 5 Spice And Plum Wine Roast Chicken
This marinade is something special. The Chinese 5 spice and plum wine permeates the meat, giving it an amazing taste and aroma. The addition of sugar (or honey if you prefer) brings a lovely red glaze.
In this recipe I have slow cooked the marinaded chicken on my rotisserie but it works in an oven just as well:
Steps
Ingredients
Making the marinade
- In a mixing bowl add the:
- 1 cup of plum wine
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 tsp Chinese 5 spice
- 0.5 cups of raw sugar
Cooking the chicken
If you are using your oven, set the temperature to 180c and cook for an hour or longer. You are chasing an internal temperature of 75c.
I like to use my charcoal Weber or rotisserie on a much lower burn but with the goal to achieve the same internal temperature for safe eating.
Every now and then, baste the chicken with the remaining marinade to get that nice red glaze:
Serving
Let the roast rest for about 15 minutes under foil if you can.
I like to serve it alongside rice, plum dipping sauce and steamed vegetables drizzled with soy sauce.
Note: the leftovers are great cold the next day in a salad and the like.
Enjoy,
PK
Here are some more chicken recipes and posts about seasonings and marinades:
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- In a mixing bowl add the:
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Dave’s Mint And Balsamic Dipping Sauce
Dave makes this sauce every time he barbeques lamb. It is in my opinion the perfect pairing of minty and tangy flavours that give the lamb a clean taste.
It is simply 3 parts balsamic vinegar to 1 part mint sauce.
I use Italian made balsamic vinegar and the mint sauce I grew up eating:
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Serving
Give each serving a healthy amount:
You can even heat it in a sauce pan to reduce it to a sticky sauce perfect for decorating the plate:
Enjoy,
PK
Here are some more sauces, condiments and dips along with other cooking staples:
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Chive And Garlic Oil Seasoning
Chive oil is a great way to add a zing to a wide range of dishes.
It is so easy to make and extends the life of your fresh chives for weeks in the fridge. See how below 🙂
Simply
Take a good handful of chives, wash them and pat dry. Now add them to a blender with your choice and quantity of oil. I used mostly pure olive oil with a splash of garlic infused olive oil.
I went for this ratio to get a real kick.
You can use it straight away and store the rest it in the fridge.
Here is a little tip if you are using the oil where you don’t want to add extra water. Wait for the paste to separate (see left picute below) and then scoop the tiny fraction of water that will rise to the top. Then shake and you are good to go for salads , toasted sandwiches and the like.
Serving
It might be easier listing where this paste can’t be used 🙂
However here are some of my favourite uses:
- drizzled on pizzas, toasted sandwiches etc
- mixed through pasta and noodles
- on cheese platters
- a dipping sauce for spring rolls, chicken wings, wontons ….
- drizzled on salads
Enjoy,
PK
Here are some more cooking ingredients and and a range of my favourite sauces:
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PK’S Red Wine And Green Peppercorn Sauce
One of my favourite meals is a thick juicy beef steak smothered in a creamy pepper sauce. I make a white wine version that makes for a mean surf and turf but this is my red wine version with green peppercorns and crème fraîche.
Steps
- Making the sauce (~15 minutes)
- Serving
Ingredients
- 1 small handful of parsley, finely chopped
- 1 small handful of spring onions (green tops only), sliced
- 1/4 tsp garlic powder
- 1 Tbsp green peppercorns
- 1/4 cup red wine (I used a Merlot)
- 1/2 cup beef stock (try Italian Beef Stock: Brodo Di Manzo)
- 1/2 cup crème fraîche
- 1 tsp brandy
Equipment
- 1 chef’s knife
- 1 chopping board
- 1 wooden spoon
- 1 small saucepan
Making the sauce
- Chop the small handfuls of parsley and spring onion tops.
- Add to the saucepan along with the 1/4 tsp garlic powder, 1 Tbsp green peppercorns and the 1/4 cup of red wine.
- Cook on low, stirring often, until the red wine has thoroughly reduced.
- Add the 1/2 cup beef stock and 1/2 cup crème fraîche.
- Mix everything well and simmer until you get the consistency you desire.
- Add 1 tsp of brandy and mix again.
Serving
I served the sauce over a pork rack replete with crackling, steamed vegetables and Yorkshire puds.
Enjoy,
PK
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Thousand Island Dressing
Sweet, spicy and tangy, Thousand Island Dressing is mayo with a twist. There are lots of different blends out there but most contain tomato paste, sugar, paprika and gherkins.
It is very popular in Australia, especially my house, and we use it almost everywhere 🙂
Prime examples are as a dipping sauce for prawns, mixed into salads and of course with cheeses and meats in sandwiches.
Enjoy,
PK
Here are some more ingredients you might like:
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Mirin Seasoning
Hailing from Japan, Mirin seasoning is basically sugar, salt and MSG.
I use it when I want to add a bit of a sugar pop to my Asian styled broths and stir fries. I always add a splash to my Udon broth for example. Last night I splashed some in Beef in Oyster Sauce stir fry.
Note: This sauce is not the same as fermented Mirin, which like Sake is rice wine but has less alcohol and is sweeter.
Dietary Info: Contains MSG
Enjoy,
PK
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Japanese Mayonnaise
This rich and creamy Japanese mayonnaise is just like its best friend, Japanese Roasted Sesame Dressing, in that it goes well with almost everything. It sweet, tangy and thick.
I love it with salads, crumbed meat, seafood and of course noodle and rice dishes. It is a must have when I have sushi. 🙂
I also love how it holds its shape, allowing for a bit of flourish when serving.
I have some serving suggestions for you and recipes using this dressing in the links below.
Dietary Info: Contains MSG
Enjoy,
PK
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Japanese Roasted Sesame Dressing
This decadent Japanese styled sauce is a blend of roasted sesame paste, mayonnaise, soy and mustard. It has a tangy sesame punch and then a balanced sweet creamy finish. I am simply addicted to it and use it everywhere. Makes me smile every time. 🙂
Along with it’s partner in crime (Japanese Mayonnaise) it goes great with salads, meat, seafood and of course noodle and rice dishes. I think the secret is that the sesame seeds are roasted.
I have some serving suggestions for you and recipes using this dressing in the links below.
Dietary Info: Contains Egg, Mustard, Preservatives, Sesame, Sesame Oil, Sesame Seeds, Soy, Soybean, Wheat. May also contain traces of shellfish, fish, milk, sulphites and sulfur dioxide.
Enjoy,
PK
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