All posts tagged: sauce

Cauliflower steak with lamb’s liver and shallot sauce recipe

Cauliflower steak with lamb’s liver and shallot sauce recipe

Roasting cauliflower until it’s caramel-brown really changes the flavour of what could potentially be a bland vegetable. I love serving it cooked like this with offal, such as kidneys, liver and even heart. You can use any liver for this – lamb, veal or even my favourite, deer. The cauliflower itself also makes a great vegetarian starter teamed with capers.  Timings Prep time: 10 minutes Cook time: 35 minutes Serves  4 Ingredients 1 small cauliflower, trimmed and leaves removed 1 tbsp vegetable or corn oil, plus more for brushing a couple of good knobs of butter 500g lamb’s liver, trimmed and cut into long 1cm-thick slices For the sauce 2 shallots, finely chopped a knob of butter 2 tsp plain flour 2 tsp Dijon or Tewkesbury mustard  100ml red wine 250ml beef stock 1 tsp tomato purée Method Boil the whole cauliflower in salted water for 10 minutes, then drain and leave to cool.  Meanwhile make the sauce. Cook 2 finely chopped shallots in a knob of butter on a low heat until soft, then …

Pork neck tortillas with green chilli sauce recipe

Pork neck tortillas with green chilli sauce recipe

I like to use these uncommon cuts, as the neck has a great flavour and texture, and enough muscle fat to give the cut moisture during cooking. You can add a bit of offal like kidney or liver, which I did in Mexico, and it gives it a lovely, naughty richness. Timings Prep time: 10 minutes, plus 1 hour to steep Cook time: 6-7 minutes Serves  4 Ingredients 2 shallots, thinly sliced 2 red chillies, thinly sliced, seeds and all 100ml cider vinegar 300g pork neck fillet 2 tsp pimentón or paprika a little vegetable or corn oil 4 soft flour tortillas For the sauce 50g coriander, stalks and all, plus extra to garnish 3 tbsp olive oil 1 green chilli, roughly chopped, seeds and all Method Mix the shallots and chillies with the vinegar and season. Leave for an hour to steep.  Put the pork neck on  a plate and season with the pimentón, a pinch of salt and a little oil. Blend the green sauce ingredients together and season.  Heat a heavy frying pan or ridged …

Perfect Bolognese Sauce Authentic Recipe From Italian Expert

Perfect Bolognese Sauce Authentic Recipe From Italian Expert

For me, 2024 is the year of perfecting recipes. My own recipes, my favourite Nigella recipes and, while we’re at it, dinner staples like spaghetti bolognese. Of course, I can make it well enough and on a particularly productive day, I can put a sauce together to be used up throughout the week but what if I perfected that sauce? Well, thanks to TikTok creator and cook Mamma Marzia, hailing originally from Naples, Italy and now residing in Vancouver, we have the answer. Mamma Marzia is passionate about food and on her website states that she learned how to cook with passion from her mom, nonna, and all her aunts. Fortunately for us, she has generously shared her family recipe for bolognese sauce and I have to say, it sounds incredible. Plus, if you regularly cook Italian foods at home, you likely have all of the ingredients already. @mammamarzia Meat Sauce/Ragú alla Bolognese my way, my family recipe. If your goal for 2024 is to cook like an Italian this is your video. Make it, …

Pissaladière, tortillas and ice-cream with fish sauce: chefs’ go-to dishes for entertaining at home | Australian food and drink

Pissaladière, tortillas and ice-cream with fish sauce: chefs’ go-to dishes for entertaining at home | Australian food and drink

It’s entertaining season, but even the best and most prepared home cooks can be caught out if guests stay beyond their initial cup of tea or cocktail. This is no time to slow-cook a brisket or bring out the mortar and pestle for a from-scratch curry – but there are better options than dumping a bag of chips into a bowl. The brief is dishes that are tasty, quick and impressive – the holy trinity of cooking for guests, provided you are prepared. We talked to three Australian chefs about their go-to dishes for entertaining, and what they keep on hand in the freezer, fridge, and pantry to get the party started. Danielle Alvarez: Pissaladière Sydney-based chef and author Danielle Alvarez. Photograph: Alan Benson In the freezer: pastry dough Sydney-based chef and author Danielle Alvarez prizes simplicity and impact when she’s entertaining at the last minute. Enter the trusty pissaladière, a classic Niçoise open-faced tart topped with sauteed onions, olives and anchovies. “It just takes a few ingredients and you can make this stunning thing …

How to cook with vinegar: Yotam Ottolenghi’s recipes for harissa chicken, paneer scramble and hot sauce | Food

Vinegar is an ingredient that many of us use only in salad dressings, or for dousing our fish and chips, but it’s wonderful to cook with, too. Use vinegar both to dial up the flavours in a dish – it somehow makes things taste more of themselves – as well as to bring harmony and unity to everything going on in the pan. If you want to deep-dive into the world of vinegar, get your hands on Angela Clutton’s brilliant book, The Vinegar Cupboard, but in the meantime, if you fancy building up your vinegar shelf, today’s three dishes are as good a place as any to start. Harissa vinegar chicken with chicory (pictured top) Chicken and vinegar – or poulet au vinaigre, to honour the dish’s French credentials – is a timeless classic. It’s not hard to work out why, either – it takes such little effort to produce such big results. The addition of harissa takes it down a north African route, a path to which I’m often drawn when eating out in …

Nigel Slater’s recipes for braised aubergines, and deep-fried mushrooms with sesame sauce | Vegan food and drink

The few aubergines I have ever grown were outshone by the beauty of their mauve and white flowers and velvet leaves. The fruit itself was bitter in a way that commercially grown aubergines are not nowadays. I had to get the salt pot out and leave the large purple black fruits to sit while the salt softened their flesh and extracted the bitterness from their juice. I buy them now, big fat chaps from the Turkish shops or slimmer, elegant ones from the Indian food stores a little further away. Both are good for grilling, but the chunky ones are best of all for braising or casseroles – more flesh, less skin, so they melt into lusciousness. Aubergines respond to slow cooking, either stuffed with tomatoes, onions and their own chopped flesh, or braised, with something sour (I chose pickled lemons) and spicy (chillies and garlic.) They collapse to a silky mass and sponge up the oil and aromatics with which they are cooked. Without olive oil they are nothing. I like them best of …

What Campbell Wants With a Premium Sauce Brand

What Campbell Wants With a Premium Sauce Brand

This is an edition of The Atlantic Daily, a newsletter that guides you through the biggest stories of the day, helps you discover new ideas, and recommends the best in culture. Sign up for it here. Rao’s sauce is worth billions of dollars—at least according to Campbell Soup, which just acquired its parent company. The sauce’s high price point may be key to its success. First, here are four new stories from The Atlantic: A Sauce Boss The year I graduated from college, I told everyone that my favorite food was marinara sauce (an upgrade from my middle-school response of “black pepper”). So it was a revelation when, during that period, I discovered Rao’s on the shelves of my local grocery stores. Though at first I was reluctant to pay for it—a jar retails at about $8—I soon found I could not live without it. The sauce just tasted so much better to me than the cheaper options, or my homemade versions. I have stuck with it: At this moment, I have three jars of …

Big sauce wants your condiment data

Big sauce wants your condiment data

As tech conglomerates and moneyed men call for AI dealers to pump their breaks, I believe another emergent technology, Heinz Remix, warrants close examination. At first, Heinz Remix simply appears to be a mix-n-match soda dispenser — for sauce. Yet, a great deal more is going on beneath the surface. This is about responsibility, in sauces. Kraft Heinz said yesterday that the Machine will offer folks the “power to personalize their sauces like never before.” It follows a two-step process — select a base (for now: ketchup, ranch, 57 steak sauce, and BBQ) plus one or more “enhancers” (for now: jalapeño, smoky chipotle, buffalo, and mango). The enhancers can each be customized via three “intensity levels” (low, medium and high), said Kraft Heinz in a statement. Chipotle ketchup is well-trodden territory, yet Heinz claims its touch-screen dispenser will deliver “200 potential sauce combinations” when it debuts at Chicago’s 2023 National Restaurant Association Show, among them the horrific (mango ranch) and the redundant (chipotle steak sauce). Yet, what’s actually concerning here (aside from the potential for …

Zitti soaks up some funding sauce so restaurants can manage their food supply chain

Zitti soaks up some funding sauce so restaurants can manage their food supply chain

Getting a handle on food costs at an independent restaurant is a constant challenge for owners, and there is a long list of startups, like MarginEdge, OneOrder, TouchBistro, PreciTaste, ConverseNow, Fudo, Owner.com, that have stepped with their solutions. Zitti’s app shows food pricing insights. Image Credits: Zitti Zitti’s co-founder Dante DiCicco is coming at this problem, but from a unique standpoint: as a restauranteur. He had watched his parents’ Italian restaurant locations dwindle during the economic downturn in 2007–2008 and now was seeing the global pandemic take a similar toll on restaurants. While opening a new location for his family’s restaurant and getting all of the food suppliers situated, that’s when it hit DiCicco that this process needed technology. Fortunately, he knew a little something about that. An executive at Snap, leading the company’s international revenue growth, he leveraged that knowledge and teamed up with Erek Benz, co-founder of real estate marketplace CREXi, to develop Zitti to put independent restaurants on an equal footing, technology-wise, with large chains. What resulted is a payment software platform …

Tesla hopes China boss will bring secret sauce to Gigafactory Texas

Tesla hopes China boss will bring secret sauce to Gigafactory Texas

Tom Zhu, Tesla’s China president who oversaw Gigafactory Shanghai’s transformation into the world’s largest EV plant, has been appointed to run the new Gigafactory in Austin, Texas, Bloomberg reported earlier this week. That would make the China chief, who joined Tesla China in April 2014, one of the top executives at the EV giant. The decision didn’t come as a surprise to industry insiders, given how quickly Gigafactory Shanghai became a cornerstone manufacturing and export hub for Tesla. It took the plant merely a year — from December 2018 to December 2019 — to go from construction to production. In August, Gigafactory Shanghai made its one-millionth car, accounting for a third of the total Teslas produced up until that point, Elon Musk tweeted. This November was a record month for the facility with 100,291 vehicles delivered. Such achievements no doubt make Zhu a preferred aide of Musk who promotes a “hardcore” work environment. While Zhu might have a secret recipe for building a well-oiled manufacturing team in a short time, China’s unique conditions aren’t easily …