Sauces & Spreads

Original Recipe Ingredients 1 red onion - peeled and thinly sliced 4 limes - juiced 1 Tablespoon cider vinegar 1 teaspoon kosher salt ½ teaspoon fresh ground pepper Directions Slice the onions thinly. In a large glass bowl or jar, add all ingredients and toss to combine making sure the onions are coated through. Refrigerate for at least 30 minutes before serving. Shake or mix the onions at least once while they cure. This will ensure all the onions are covered in the juice and will pickle evenly. Taste before serving and add salt if needed.

Original recipe Ingredients 1 Tablespoon drippings from steak or 1 Tablespoon butter if you have no drippings 1 Tablespoon minced garlic ¼ cup minced shallots or red onions 1 cup red wine of your choice 2 Tablespoons balsamic vinegar 2 sprigs fresh thyme plus more for garnish 1 cup beef stock ¼ cup roughly chopped parsley leaves 2 Tablespoons butter Directions Reserve 1 Tablespoon steak drippings from your cooked steak in the pan over medium heat. If you haven’t cooked a steak, melt 1 Tablespoon butter in a cast iron skillet. Then, add garlic and shallots and saute, stirring until tender, about 1 minute. Add red wine, beef stock, balsamic vinegar, and fresh thyme sprigs. Bring liquid to a rapid simmer over medium-high heat. Allow the wine mixture to reduce until thickened, approximately 3 to 5 minutes. Remove the thyme from the sauce and turn the heat to low. Whisk in 2 Tablespoons butter. Notes A drinking wine rather than a cooking wine works best for red wine reduction sauce. If you are making this recipe and you do not have steak drippings, you can substitute 1 Tablespoon butter to melt in the pan before adding the garlic and shallots. When making a pan sauce, always monitor your heat. If the sauce breaks, it is likely because the smoking point of the fat was too high when the wine was added. If you notice the sauce starting to break, immediately remove from heat and begin to whisk vigorously.

Original recipe Ingredients Chocolate type Choc to cream ratio Measures Dark chocolate 1:1 250g chocolate; 1 cup cream Milk chocolate 3:1 250g; 1/3 cup cream White chocolate 4:1 250g; 1/4 cup cream Directions Chop the chocolate and combine with cream in a microwave safe jug Microwave in 30 second intervals, stirring in betwen When the cream is hot but not boiling, stop microwaving and stir until incorporated Notes You can also do this with a double boiler.

Original recipe Ingredients 500g chicken 1 cup Greek yogurt 3 garlic cloves minced 2 teaspoons 2 tablespoons lime juice 1 tablespoon 1 tablespoon curry powder 1 tablespoon chili powder 1/2 tablespoon cumin 1 teaspoon onion powder 1 teaspoon salt Directions In a large mixing bowl, combine Greek yogurt, minced garlic, honey, lime juice, oil, curry powder, chili powder, cumin, garlic powder, and salt. Mix to combine. Add chicken thighs and toss until well-coated. Cover and marinate for at least 30 minutes. You can also cover and refrigerate for up to 8 hours.

Original Recipe Ingredients 8 medium-large tomatoes 1 medium yellow onion, peeled and halved 2 large cloves garlic, peeled but left whole 2 tablespoons extra-virgin olive oil 1 teaspoon dried oregano Pinch of red pepper flakes (optional, omit if sensitive to spice) Salt, to taste (if necessary) Directions In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano and red pepper flakes (if using). Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed. Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired). Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.