Jamie Oliver is known as an active advocate of healthy eating and growing their own produce. Store-bought sauces he prefers home-hand-made without dyes and flavor enhancers. We propose to adopt the approach known chef and try to cook the basic sauces that perfectly complemented the meat.
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1 large red onion – peel and coarsely chop 1/2 bulb of fennel – sliced 1 celery stalk – coarsely chop 2 cloves of garlic – peel and chop 1/2 fresh chilli – remove seeds, finely chopped 1 bunch Basil, leaves cut from stems, chopped 1 tbsp coriander seeds 2 stars cloves 1 tsp freshly ground black pepper Olive oil Slice ginger root – peel and coarsely chopped Sea salt 1 kg yellow, orange or green tomatoes + 500 gr. canned plum tomatoes – all chopped 200 ml red wine vinegar 70 g. brown sugar Preparation: 1. Put onion, fennel and celery in a large pot with a thick bottom, pour olive oil, add the ginger, garlic, chilli, Basil stalks, coriander and cloves. Season with pepper and salt. 2. Sauté the vegetables on low heat 10-15 minutes, stirring from time to time, until they become soft. Add all the tomatoes and 350 ml. of cold water. Bring to a boil and cook over low heat until sauce is not boiled by half. 2. Put the Basil leaves and chop the sauce in a food processor or using a hand blender. Sauce double strain through a sieve. Pour the sauce into a clean saucepan, add the vinegar and sugar. Put the pan on the heat and simmer the sauce on low heat until then, until the sauce reaches the consistency of tomato ketchup. Try on salt and pepper, if necessary, to add. 4. Using a funnel, pour the ketchup in sterilized bottles, tightly spun and place in a cool, dark place. Sauce can be stored for 6 months.
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"Salsa Verde" 1.5-2 cloves of garlic 1 small handful capers 1 small handful of pickled gherkins 6 anchovy fillets 2 large handfuls parsley leaves 1 bunch Basil – tear leaves 1 handful fresh mint leaves 1 tablespoon Dijon mustard 3 tablespoons red wine vinegar 8 tablespoons olive oil Sea salt and freshly ground black pepper Preparation: Finely chop the garlic, capers, gherkins, anchovies and herbs, put them in a bowl. Add the mustard and vinegar and then slowly start to pour olive oil until you get a mixture of desired consistency. The taste is more balanced, if you use black pepper and salt quite a bit, and vinegar — a little more.
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barbecue sauce » 1 medium onion – peel and cut into four pieces 10 cloves of garlic – clean 2 fresh red chillies – remove the stem Olive oil 10 sprigs of fresh thyme – cut leaves 10 sprigs of fresh rosemary – cut leaves 1 small bunch fresh coriander 10 Bay leaves 1 tsp fennel seeds 2 tablespoons smoked paprika 6 cloves asterisks Zest and juice of 2 oranges 200 gr. brown sugar 6 tbsp balsamic vinegar 200 ml tomato ketchup 2 tbsp australische sauce 2 teaspoons English mustard 200 ml Apple juice 1 tsp sea salt 1 tsp freshly ground black pepper Preparation: 1. In a food processor mix the garlic, chilli, onion to a paste consistency. Pour a little olive oil in a pan and gently fry this paste for 5 minutes on low heat. 2. All the herbs, spices and strips of orange peel to put in a food processor and a good scroll. Add the mixture to the pan and cook for a further minute. Put the sugar, stir and continue to cook for another few minutes, until a thick paste is brown. Pour 285 ml. of water and cook for another 2 minutes, then squeeze the juice from oranges and add the remaining ingredients. Mix well and bring to a boil, then reduce the heat and boil for another 5-10 minutes, until the mixture begins to thicken slightly. Strain the sauce through a fine sieve into a large bowl. Remove from the sieve the remaining ingredients and strain again. 3. Let the sauce cool and pour into banks. Keep the sauce can about a week. If you want to increase the shelf life, the sauce must be canned in sterilized jars. In this form it can be stored up to 6 months.