An Introduction to Accompanying Sauces
An Introduction to Accompanying Sauces
I AM the lucky one, I live in a country that has an abundance of fresh produce.
Here, in New Zealand, we are surrounded by the sea on all sides, from which we have an array of fish & shellfish readily available.
We are also known for our ‘sheep’ which, as part of our culture, regularly adorns our tables usually in the form of BBQ’d versions.
This form of cooking is definitely THE male domain here, and fiercely guarded by them!! Yes, what you have been told is true, a huddle of men can be found at a party, standing with drink in hand around the BBQ!
We also have assess to beef, pork and wild fowl.
We are also blessed with a climate that allows all kinds of fruits, vegetables & nuts to grow.
And soon I will have a garden full of all the vegetables you could imagine surrounded by nut & fruit trees, all Heirloom & Heritage varieties.
These are the original varieties, not the hybrid species masquerading as vegetables in the supermarkets & shops, you know the ones you buy weekly, the ones that the next day look like soggy socks on a bad day.
So you see I REALLY am the lucky one. I don’t actually eat that much meat, but, fresh fish more than makes up for this..that’s when my neighbour actually catches some..hehe!!
Anyway, the reason I’m telling you all this, is this array of produce lends itself really well to accompanying sauces, the finger licking, mouth watering variety of which there are many, as you will soon see.
ENJOY!!
My Cookery Tips
My Cookery Tips
These little bits & pieces have been collected over many years from ‘professionals and amateurs’ alike. This will be a ‘living’ page, this means when I come across or remember tips I will add them to this list..my poor old brain cannot remember them all off hand!!
- Homemade Breadcrumbs.
Breadcrumbs can be homemade from stale bread, it does not have to be plain either.
Simply place chunks of bread in a food processor, blitz until fine then spread on baking tray pop into a hot oven, WATCH them or they will burn you want them golden brown.
Cool then store in an air tight jar until needed. I often make mine when I’m using the oven for another dish to save on power!!
I sometimes mix in a few dried herbs and dried chilli flakes for flavour.
- To Test if the Oil is ready for Frying.
To make sure it’s hot enough, carefully drop in a small piece of bread, if it sizzles on entry you are ready to go.
- When making stock.
One tip to abide by is to avoid any vegetable with a strong flavour they can make the stock bitter or acidic.
For example: artichokes, tomatoes, capsicums, sprouts, cabbage cauliflower, bok choy or broccoli. Use turnips in small amounts, I use only the peelings.
- Wine:
You know that end of the bottle or the odd glass left half full, that sometimes get left ?
Be sneaky & gather all together & pop into zip lock bags, they hold approx a cup full & freeze them for those recipes. It is a whole lot cheaper than opening a bottle just for a splash.
- Chicken Bones:
Save the roasted carcasses or raw bones from filleting, freeze & use in stocks when you have plenty.
- Mushrooms:
Always store extra mushrooms in a paper bag.
- Sautéing:
When sautéing any vegetables, I always use butter and a splash of vegetable oil. The oil prevents the butter from burning and the butter adds flavour.
Cooking Conversions Tables.
Cooking Conversions Tables.
Equivalent Measurements
Teaspoons:
1/8 teaspoons a pinch
1/2 teaspoon 30 drops
1 teaspoon 1/3 tablespoon
3 teaspoons 1 tablespoon
Tablespoons:
1/2 tablespoon 1 1/2 teaspoons
1 tablespoon 3 teaspoons or 1/2 ounce
2 tablespoons 1/8 cup or 1 ounce
3 tablespoons 1 1/2 ounces or 1 jigger
4 tablespoons 1/4 cup or 2 ounces
5 tablespoons + 1 teaspoon 1/3 cup
8 tablespoons 1/2 cup or 4 ounces
10 tablespoons + 2 teaspoons 2/3 cup
12 tablespoons 3/4 cup or 6 ounces
16 tablespoons 1 cup or 1/2 pint or 8 ounces
64 tablespoons 1 quart
Cups:
1/8 cup 2 tablespoons or 1 ounce
1/4 cup 4 tablespoons or 2 ounces
1/3 cup 5 tablespoons + 1 teaspoon
3/8 cup 6 tablespoons
1/2 cup 8 tablespoons or 1/4 pint or 4 ounces or 1 tea cup
2/3 cup 10 tablespoons + 2 teaspoons
3/4 cup 12 tablespoons or 6 ounces
1 cup 16 tablespoons or 1/2 pint or 8 ounces
2 cups 1 pint or 16 ounces or 1 pound
4 cups 2 pints or 1 quart or 32 ounces
16 cups 1 gallon
Glossary of Ingredients.
Glossary of Ingredients.
In this ‘Glossary’ of Ingredients, I will endeavor to explain the wonderful array of ingredient’s which now adorns our shop shelves in abundance.
In the hope you will give them a chance, and not pass them by because of not knowing ‘what to do’ with these alien ingredients. These pages will be updated over time.
This IS such an exciting time for us cooks, because the world population has opened itself up to every aspect of other countries cuisine.
This is largely due to world travel being easier and more accessible and because we now live in a multicultural society.
I have used what, nowadays, is called ‘fusion’ cooking for more years than I sometimes would care to mention..
With ‘fusion’ cookery, you are ALLOWED to bring together all aspects of all cuisines.
I shout a big than you to all those famous chef’s (Peter Gordon, Nigella Lawson etc) who have opened the flood gates and got everybody away from the ‘meat and two veg’ brigade.
Without revealing too much about my age, hehe!! I can remember a time when garlic was referred to as ‘foreign muck’ and never destined to pass the lips of the ‘meat and two veg brigade’ die hard’s.
I can remember savoring the pineapples my school friend would bring back to school from holidays at home in Africa, I had never tasted anything so preciously divine.
So, reminisces aside:
Look, learn & try.
Tabil: This is Tunisia’s signature spice mix. Primarily a mix of coriander, caraway, hot pepper & garlic, which are all dried & then finely ground.
Dukkah: Originated in Ancient Egypt & is a spicy nut dip with almonds, pistachios, sesame seeds and spices including coriander and fennel.
Quinoa: This high protein South American grain makes an unusual base for a salad, it has a chewy texture & a nutty flavour. It cooks quickly & retains its shape well, can be used as a great alternative to couscous.. if you are going to make this in advance add some extra lemon juice, cumin & coriander.
Couscous: Traditional accompaniment for tajine. Traditionally made by hand using semolina & water, which is mixed then rubbed together to make pellets. Traditionally steamed in a couscousiere.
Rasam Powder: Rasams are spicy broth’s from Southern India, every household would have a favourite, special secret recipe.
Traditionally, a rasam, would be served at the end of a largemeal.
For the powder:
2 Tbsp split Pigeon Peas, often labelled ‘toor dal’ or ‘toovar dal’ if unavailable use red lentils or red gram dal.
¼ cup Coriander Seeds
1 Tbsp Whole Peppercorns
¼ cup Dried Chillies
½ Tbsp Cumin Seeds
¼ tsp Turmeric
Dry roast the spices until they release their aroma then grind. Stir in the turmeric. Store in an airtight jar.
Za’atar: Middle Eastern aromatic blend of herbs and spices; including dried or fresh thyme, sesame seeds, ground sour red sumac berries and salt.
Smoked Paprika: From La Vera, Western Spain. Slowly smoked over oak before being ground.
TIP: heat in a dash of oil first to unlock flavours.
Use VERY sparingly as VERY in strong flavour.
Types:
- Dolce – Sweet: good with rice & fish.
- Agridulce – Bitter Sweet: meat, beans or game.
- Picante – Spicy Hot: strong garlic dishes.
Chermoula Marinade: Moroccan marinade. Good with Fish or Chicken.
Hamood: North African mix of approx. 25 Spices.
Harissa: North African chilli paste.
Sumac: The Romans used Sumac before lemons were available.
Essential part of Middle Eastern cooking – used in the same manner as lemon juice or vinegar.
Fruity tart flavour, not as overpowering as lemons.
Fabulous on Fresh Salmon Steaks & grilled.
Grana panano: Parmesan but cheaper than Reggiano.
Pecorino: Ewe’s milk cheese from Tuscany. Mildly nutty flavour.
Cacoitta toscano: Not unlike Gouda creamy feel on tongue with an acidic punch.
Chapatti’s: Have been around in India as long as wheat itself.
At Mehrgarh, along the Bolar river excavations have revealed both wheat & flat blades used to harvest it, dating back to around 6000BC. Later, the Vedas mention the chapatti’s role in religious feasts.
The puffed chapatti are known as ‘phulka’ meaning puffed.
En papillotte: Paper Bag Cooking.
Pronounced pah-pee-yot!! Meaning in paper.
But it is actually derived from the French word for a hair ornament shaped like a butterfly.. the original paper to make the parcel was cut into a heart or butterfly shape and then folded. Also shares its name with the frilly crowns that are used to cover chop bones in restaurants.
Chipotle Chillies: Don’t be deceived by looks, these dusty, brown pods pack a punch & have a sensational flavour.. they originated in Mexico because the beloved Jalapeño chilli rots when they are stored, so the Mexicans invented a way to smoke & dry them…voila, the chipotle was invented. You can buy whole or powered versions.
Guajillo Chillies: These are 4-5 inches long, smooth & shiny. They range from dark red to orange.
Seitan: A wheat gluten, a natural substance, made when the starch is removed from the wheat, leaving behind the concentrated gluten. In china & Japan, it is used as a meat substitute. Seitan is low in fat, protein rich, highly textured & absorbs flavours gracefully. Use as you would meat.
Jicama: Pronounced: ‘heé – kuh – muh’
A root vegetable from Mexico & the Amazon. It has the flesh & taste which resembles that of an apple, with a coarse, potato coloured skin. Use the ones with thin skins of they can be fibrous, scratch the skin to test for this.
Jicama, does not discolour like apples when sliced, it also retains a crispness when cooked. It can be used raw or cooked. Store unpeeled vegetables in the refrigerator, wrap cut pieces in plastic, it will store for up to a week.
Gado Gado: Indonesian peanut sauce. Served with both raw & steamed vegetables.
Adobo Sauce: A Mexican sauce, made from tomatoes, vinegar onions, sugar & spices. La Torre brand of Mexico is the best.
Wehani Rice: Reddish-brown hybrid crossed with Basmati, grown in the farmlands of Louisiana.
Spelt/Speltberries: Ancient member of the wheat family, grown mostly in Europe.
Chewy grains, packed with vitamins & minerals, they have a nutty flavour. People sensitive to wheat can often tolerate spelt.
Gremolata: Italian Seasoning made from parsley, lemon & garlic.
What to Keep in the Kitchen Cupboards?
What to Keep in the Kitchen Cupboards?
When people find out I cook they nearly always ask:
‘ What DO I keep in my cupboards for basics ?? ‘
So here goes….
Cupboards & Shelves.
‘Dry’ Stores.
Tip: Save any ‘nice’ jars to put things in, or collect some ‘Kilner’ or ‘Mason’ jars, then I buy out of bulk bins in the supermarket & pop stuff into the jars. It saves a bit of money…
Flour: Plain, Self Raising & Wholewheat.
Rice: Thai Fragrant, Basmati, Brown, Red & Long Grain.
Pasta: An assortment of shapes, lasagne, spaghetti & colours. ( I often make my own..time allowing, it actually doesn’t take that long and WOW!! there is nothing quite like homemade pasta..REALLY it’s to DIE for!!)
Noodles: Egg, Soba & Rice.
Pearl Barley.
Couscous.
Porridge Oats.
Popping Corn.
Lentils: An assortment of varieties.
Beans: Baked ones!! plus Chickpeas, Borlotti, Red Kidney, Cannellini & Black-eyed Ones. ( I use dried ones, but, you can use the canned, this saves on the overnight soaking & cooking required.)
Sugar: Granulated, Caster, Brown, Icing & Muscovado.
Dried Fruit, a selection.
Peppercorns.
Sea Salt.
Cooking Salt.
Dry English Mustard Powder.
Non ‘Dry’ Goods:
Wholegrain Mustard.
French Mustard.
Stock Cubes: Vegetable & Chicken.
Oils: Olive, Vegetable, Extra Virgin.
Vinegars: Balsamic, Red & White Wines, Malt.
Soy Sauce: Shoyou or Tamari.
Tabasco.
Honey.
Thai Fish Sauce.
Capers.
Olives.
Spices:
Ground: Turmeric, cumin, coriander, cloves, sweet paprika, smoked paprika & cinnamon.
Whole/dried: Cinnamon Sticks, crushed chillies, fennel seeds, caraway seeds, cumin seeds, cloves, coriander seeds, tarragon, oregano & saffron threads. Really I could go on…& on.
Vanilla Pods & essence.
Miscellaneous/ Fresh Items:
Vegetables: Onions, carrots, celery, cabbage, potatoes, capsicums, mushrooms, seasonal vegetables.
In The Fridge:
The usual suspects:
Milk, Eggs, Butter, Greek Yoghurt, Cream & Fresh Ricotta. (as needed)
Cheese: Feta, Cream Cheese, big block Cheddar, Parmesan, ones I like to nibble on!!
Selection of Condiments: Mayonnaise, Roasted Capsicums in Olive Oil, Sambal Oelek, Miso, Sweet Chilli Sauce, Maple Syrup & Plum Sauce.
Well that’s about it really, obviously things that catch my eye are in my cupboards, but I think these are the basics.
How To Make A Vegetable Stock.
Basic Vegetable Stock.
This is a great way to use up excess vegetables, just roughly chop away & toss in the pot.
Put in ends of beans, celery trimmings potato peelings, parsley stalks or mushroom stalks the list is really endless.
One tip to abide by is: AVOID any vegetable with a strong flavour they can make the stock bitter or acidic. For example: artichokes, tomatoes, capsicums, sprouts, cabbage cauliflower, bok choy or broccoli. Use turnips in small amounts, I use only the peelings.
Back to Basics.
Back To Basics…Are the pages for those who want to know the basics of cooking , what you should have learn’t at your mother’s knee but never did..
In todays modern world we have lost the extended family environment in which we used to learn the skills required to equip us in the domestic echelons.
Today, everybody is juggling career and family out of necessity to keep their heads above water.
Share your thoughts..