You saucey little minx…
This morning I sent out an APB to my fellow chef and long time friend Pauly regarding a post I wanted to do about my favourite sauces, and inviting him to be part of the spectacular. He cordially accepted my invitation and went on to write an absolute cracker of a story about sauces complete with moistness references as would be expected. Covering all the points that needed to be covered one might say.
So what does that leave me with? Not much actually. Just a pair of mittens hand knitted be my pet carnie, a lame reference to a saucy little minx, and three sauces that I would consider to be right up there on the top of my list right now. The reason I say they are at the top of my list right now is because that list changes from time to time. I like to keep things fresh you know? I am air wick… I am the lavender in your grandma’s undies drawer… I am a white Will Smith… I am… grasping at straws.
You heard it straight from the source (finally got a decent pun in there!).
This is the original OG all time favourite for me. It changes a little bit from time to time depending on what’s thriving in our garden so don’t be afraid to adjust the quantities or type of herbs according to your taste. Do be afraid of dragons though, them and centaurs.
Salsa verde goes kick-ass with pretty much anything you want to put it with; pork belly, steak, chicken, fish, pasta and your girlfriend’s breasts.
1 cup each picked parsley, mint, basil and rocket
2-3 cloves of garlic, peeled and roughly chopped
1 tablespoon capers and the vinegar they live in
1-2 anchovies, or not if you are vego or one of those strange people who just doesn’t like anchovies
1 cup olive oil
- Put everything except oil into a food processor or blender. Blitz and add oil slowly. Check seasoning and adjust if necessary
- This will last for a few days in the fridge no probs
This is my second favourite sauce of all time, which was the only reason I needed to put it second on the list. It is probably becoming quite apparent that I do have a penchant for fresh herby dressings and this one has the extra kick of a bit of chilli heat to weed out the men from the boys, and the bearded ladies from the carnies. This steak sauce may have originated in Argentina, but now it is destined for my belly.
2 cups each picked oregano and parsley
3 long red chilli, seeds in if you like it hot, chopped roughly
3-4 cloves garlic, chopped roughly
2 tablespoons red wine vinegar
1 cup olive oil
- Same method as the salsa verde folks
This is a cracking sauce for seafood of any description and I love seafood so I love this sauce and it loves me.
6 red capsicum
3 ripe tomatoes
4 long red chilli
20 cloves garlic
3 slices day old bread (sour dough is good), crusts removed
1 cup whole blanched almonds
2 tablespoons sherry vinegar
¼ cup olive oil
- Preheat oven
- Season capsicum, tomatoes, chilli and garlic and roast with a splash of olive oil at 240C for 10 minutes
- Add bread and almonds and roast for a further 3 minutes
- Push garlic out of skins, peel capsicum and chilli, deseed chilli’s if you don’t like it hot
- Blitz with pan juices and vinegar until smooth
- Emulsify remaining oil slowly into sauce
- Check seasoning
- Have a big fat pile of seafood ready to go!
You could easily halve any of these recipes for a single meal but they never last very long around these parts.
Feeling saucy? I know I am…