Sauces and chutneys from around the world

BEETROOT CHUTNEY THAI DIP CRANBERY MANGO BREAD SAUCE
Hello again. I hope you enjoyed my post on Bread last month…Have you tried any of the recipes yet…If so it would be lovely to hear from you how they turned out or even better if you shared them on TRH Facebook group we would love to see you there.
This month I am taking a trip around the world….Those of you who know me are aware that I was born in the UK and now live in Thailand ….I am fortunate to meet many people from around the globe who are happy to share their recipes.
Hence this month I am sharing with you some of my recipes from the UK, some I have learnt to make while living here and others I have been gifted so a mixed pot of Sauces and Chutneys from around the world.
Firstly as I promised Bread Sauce…. For as long as I can remember my mother always served bread sauce with Chicken or Turkey and records show that it is the only survivor of medieval sauces and it probably first came about when it was realized that bread-thickened sauces were also a great way to use up stale bread.
In Turkey, they also serve a similar sauce made with bread but mixed with pounded walnuts or hazelnuts.
Bread Sauce:
Bread Sauce
Ingredients:
About half loaf of Stale white bread either broken into smallish pieces or you can blitz into breadcrumbs if you like a smoother sauce.
1 brown Onion peeled and studded with cloves.
2 bay leaves.
Mace leaf ( optional)
Salt & Pepper.
About half pint milk/cream
Method:
Pour milk into a saucepan; add the studded onion and bay leaf. Slowly bring to boil and turn down, add bread crumbs and salt and pepper and let gently simmer for 5 minutes. If sauce too runny add more breadcrumbs, too thick add more milk. It should not be runny or so thick you can stand your spoon up in it but a thick, soft texture.
Allow milk to cool completely before removing onion and bay leaves. Adjust seasoning…I like lots of pepper.
This sauce is also about personal taste as well so if you prefer to add cream or butter, some mace or thyme that is fine I think we all find our preferred taste as cooks …Don’t you???
Raita
cucumber-2775076_1920
Raita is so quick and easy to do and far superior to any bought one and has no preservatives. It can be served with vegetable sticks or as a nice way to cool down when eaten with a spicy curry.
Ingredients:
8oz of natural yoghurt
Half a cucumber grated or finely chopped
A large handful of mint chopped
Method:
Firstly wrap the cucumber in a clean tea towel or muslin and squeeze out the juice you will be amazed how much comes out I was.
Mix the cucumber into the yoghurt and stir in the mint.
Serve chilled.
Cranberry Sauce:
Cranberry Sauce (5)
Ingredients:
3 cups/or 12oz of cranberries.
The juice of 2 large Oranges.
A cup of sugar.
1 stick of cinnamon.
Method:
Put all the ingredients in a heavy bottomed pan, bring to the boil and turn down so it is still a rolling boil and cook for 10 mins if ( using) frozen berries or 20 minutes if using fresh cranberries as they will take a bit longer to pop.
Allow the mixture to cool and put in an airtight container and refrigerate.
How easy is that? The bonus…No nasties/preservatives.
Now you knew it wouldn’t be long before the word chilli was mentioned…Didn’t you??
This is a recipe for a blow your head off chilli sauce from my friend Susan who hails from Dubai and she thinks that even I will find it hot…The photo is also Susan’s and it looks lush. Absolutely wonderful. Thank you, Susan.   This lovely sauce is well worth the time and effort it takes to make it…
Let’s Cook!
smokin-hot-chilli-sauce photo

Take a half kilo of Cayenne peppers or peppers of your choice.
A large handful of garlic cloves, peeled and blanched…it is not a requirement but the sauce will be less acrid if you blanch the garlic.
Smoke the chillies and garlic over charcoal mixed with smoked apple wood for 2 hours.
Then put in a blender with a cup of organic live cider vinegar, a cup of sugar and half a tsp of salt.
Just look at that lovely rich, red colour, it looks amazing.
After you have made your first batch you might want to play around with the quantities to suit your taste …but that is the fun and what cooking is all about. The high sugar content makes it great for BBQ’s and helps with the preservation.
Put the sauce into sterilized jars. It is then ready to use as a spread on your bacon sarnie, to coat your meats and is a great base for a chilli or my friend makes her version of Mole by adding cocoa powder, nuts, and some Mexican spices.
Play around with flavours you might find something new and exciting. Maybe blanch some red bell peppers and char them with the chillies and garlic.
If the sauce starts to ferment, bubble up then loosen the lid and let it do its work…I wouldn’t eat the sauce while this going on and fermenting but it will settle down on its own and you will be left with a lovely mature sauce with a deeper flavour, albeit less sweet.
Have fun and enjoy!
Mango Chutney…
Mango Chutney (2)
Ingredients:
4 Green under ripe Mangoes.
3cm Fresh ginger finely diced.
3 cloves garlic finely diced.
500 gm sugar.
1tsp salt.
1/2 tsp dried chilli.
1tsp cumin seeds.
2 cardamom plus 4 cardamom seeds.
7cm cinnamon stick.
5 whole cloves.
250 ml vinegar I use Apple cider but have used white vinegar and malt.
5 black peppercorns crushed.
Method:
Peel mangoes and cut into small strips.
Place mangoes in large pot Crush diced ginger and garlic in pestle and mortar and stir into.
Stir in sugar, salt, chilli, cumin, cardamom, cinnamon and cloves. Stir to blend. Cover and leave overnight at room temp. N.B. We are prone to ants here so I put water into a shallow tray and put the bowl in the centre the ants won’t swim the moat..ha ha
The next day place the mangoes in a heavy-bottomed saucepan over a medium heat. Cook stirring occasionally until the mix starts to thicken about 30-45 mins. Stir in the vinegar and crushed peppercorns and cook for a further 3 minutes.
Put into warm sterilized jars. Once the mango chutney has cooled I keep it in the fridge where if you live in cooler climes a cool larder will be fine.
This makes 3 medium-sized jars.
Next, I have an easy little recipe for a lovely Goan Mayonnaise.
Ingredients:
1 egg
Half a cup of oil
1/8th tsp pepper
1 tsp of Apple Cider vinegar
Salt to taste.
Method:
Mix the egg, pepper and the apple cider vinegar together. Add the oil in a slow drizzle and blend for 2 minutes until it thickens. Season with salt to taste.
This will keep for up to a week in the fridge if it lasts that long. I like making my own as I can make any quantity I want small or large as I want it.
Thai Dipping Sauce:
chili-sauce-908355_1920
Ingredients
2 Cloves of garlic grated or very finely chopped.
2/3 tbsp fish sauce
2/3 tbsp lime juice
1-2 tbsp brown sugar
3 spring onions finely chopped
Handful of coriander chopped
4-10 Thai chillies finely chopped.
Method:
Whisk all the ingredients together and TASTE….This dipping sauce is always added to the table in Thai restaurants and used to dip fish, meat or just sprinkle over your rice. Thais would use 10 or more chillies red or green and a mixture.
I advise starting on the low side unless you have tried before and like spicy…you can always add more chilli and it is the same with the fish sauce, lime juice and sugar…I like mine heavy on the fish sauce others prefer more lime and I also prefer less sugar it is all down to individual taste so very important when making Thai food….You cannot TASTE too much.
My final dish is Beetroot Chutney something I had never made or heard of until I moved to Thailand and I was introduced to it by some Australian friends who love it and eat it with everything they even put beetroot in their burgers.
Ingredients:
1.5kg Beetroot.
3 Brown Onions.
3 Apples (Granny Smiths)
450ml Balsamic vinegar.
80ml Fresh Orange Juice.
350gm raw sugar.
1/2 tsp ground cloves.
2 large sprigs Rosemary.
Method:
Set oven at 200C. Wrap Beetroot in foil and bake for 1 hour. Remove from oven and allow to cool.
Chop onions and apples finely, chop cooled Beetroot and put in large pan.
Add remainder of ingredients. Except for the rosemary.
Stir until sugar dissolves, add the rosemary, reduce the heat and simmer for at least 1 hr or until mixture thickens slightly. When ready, remove the Rosemary and spoon the mixture into sterilized jars.
This lovely chutney can be enjoyed in Burgers or with cold cuts meat.
I can also be found on the links below:
Wordpress: http://blondieaka.wordpress.com
Twitter: https://twitter.com/TheRealCarolT
Flipboard: https://flipboard.com/@CarolTaylor6v8l
Pinterest: https://www.pinterest.com/caroltaylor56/pins/
Thank you again to Esmé for letting me guest post on her wonderful blog, it is much appreciated.
Next month it will be pickles as they need to have time to marinade, ready for Christmas, although I have also got some quick pickle recipes for you well.

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