1. Chimichurri sauce
(Pictured far left)
Prep time: 10 mins
Makes: 1 cup
Makes: 1 cup
In small food processor, process 1 tablespoon red wine vinegar, ½ cup extra virgin olive oil, 2 halved cloves garlic, ½ teaspoon dried chilli flakes, 1 teaspoon sea salt flakes, 2 cups loosely packed fresh flat-leaf parsley leaves, 1 teaspoon dried oregano and 1 tablespoon lemon juice until finely chopped. Season. Transfer to a small bowl or jar; cover tightly. Refrigerate until ready to use.
Tip:
Fresh chimichurri will keep in the fridge for up to three weeks. Goes with beef, pork, chicken, veges or fish.
Fresh chimichurri will keep in the fridge for up to three weeks. Goes with beef, pork, chicken, veges or fish.
2. Smoky barbecue sauce
(Picture second from left)
Prep + cook time: 35 mins
Makes: 1½ cups
Makes: 1½ cups
Heat 1 tablespoon extra virgin olive oil in a medium saucepan over medium-high heat; cook 1 finely chopped medium brown onion for 5 minutes or until softened. Add 2 coarsely chopped cloves garlic and 1 tablespoon smoked paprika; cook until fragrant. Add 2 teaspoons finely grated ginger, 1 tablespoon tomato paste, 1 tablespoon dijon mustard, ¼ cup maple syrup, ¼ cup apple cider vinegar and 400g canned crushed tomatoes. Simmer, uncovered, for 20 minutes or until thickened. Blend sauce until smooth; season. Cool.
Tip:
Add ½-1 teaspoon of chilli flakes if you like a little heat. Goes with meat or chicken.
Add ½-1 teaspoon of chilli flakes if you like a little heat. Goes with meat or chicken.
3. Romesco swirl sauce
(Pictured second from right)
Prep + cook time: 20 mins + cooling
Makes: 1 cup
Makes: 1 cup
Preheat oven to 180°C. Roast ⅓ cup blanched almonds on an oven tray for 10 minutes or until lightly browned. Cool. Process nuts with 140g drained bottled fire-roasted capsicum, 1 chopped clove garlic, 1 teaspoon smoked paprika, ½ teaspoon chilli flakes and 1 tablespoon sherry vinegar until smooth. With motor operating, gradually add ¼ cup extra virgin olive oil until combined. Transfer to a bowl; season. Swirl with 2 tablespoons sour cream.
Tip:
If you can't find fire-roasted capsicum, use fresh instead. Goes with chicken or beef.
If you can't find fire-roasted capsicum, use fresh instead. Goes with chicken or beef.
4. Anchovy, garlic and lemon butter
(Pictured far right)
Prep time: 10 mins
Makes: ⅔ cup
Makes: ⅔ cup
Beat 125g softened butter in a small bowl with an electric mixer until light and creamy. Beat in 2 crushed cloves garlic, 2 teaspoons finely grated lemon zest, 3 chopped anchovy fillets and 1 tablespoon finely chopped fresh flat-leaf parsley until combined. Season with freshly ground pepper.
Tip:
You can also fold this sauce through a potato salad. Goes with steak, chicken or fish.
You can also fold this sauce through a potato salad. Goes with steak, chicken or fish.
