Chutneys, Salsas, Sauces

Here are our recipes for Cranberry Confit . Cranberry Sauce . GreenMango/Mint Chutney . Indian Chili Paste . Red Pepper Sambal . Peanut Sauce . South American Dried Chili Salsa . Spicy Thai Salsa

GreenMango/Mint Chutney

Ingredients

Preparation

1. Whirl all in blender til smooth. (Green mangoes are often available at Asian markets.)
2. Taste. If it tastes more like lemon than mint, add some sugar and salt until the mint taste jumps out.

This is excellent as an accompaniment to Chicken Curry or Fondue Chinoise

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Red Pepper Sambal

adapted from SALSAS AND KETCHUPS by Silvana Franco

Ingredients

Preparation

1. Seed and roughly chop red pepper. Whirl pepper, fish sauce and chili flakes in blender til smooth.
2. Heat oil in heavy frying pan and stir-fry for about 5 minutes, until it becomes dark red and the oil separates (this really does happen suddenly; don't despair). Add the sugar and salt and stir til sugar dissolves.
3. Stir in the lime juice and remove from heat. Leave to cool, then cover and refrigerate until ready to use. It will keep in the fridge for up to a week. (Ha! Ours is all gone in one night!)

It is delicious with any grilled meat or fish and particularly good as a dipping sauce for Fondue Chinoise.

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Spicy Thai Salsa

adapted from SALSAS AND KETCHUPS by Silvana Franco

Ingredients

Preparation

1. Preheat toaster oven (or broiler) to high temperature. Place shallots, garlic and chilies in a shallow dish. Brush with oil. Broil for about 8 minutes, turning them over once. They should be tender and a bit charred. Roughly chop and place in a small bowl.
2. Stir diced tomato into shallot mixture.
3. Add fish sauce and lime juice to vegetables and toss to mix. Add salt and pepper to taste. Serve warm or at room temperature.

It is good as a dipping sauce for Fondue Chinoise.

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T's South American Dried Chile Salsa

After perusing a number of different salsa recipes, some of which included Worcestershire Sauce and/or ketchup and/or tomatoes, T decided to keep things as simple as possible so that the flavour of the chosen chili is optimally featured. Make each salsa a few hours before serving so the flavours meld together. We recommend Ancho, Cascabel, Chipotle OR Morita chillies.

Ingredients

Preparation

1. Put 3 dried chiles* (seeded and stemmed) in enough water to cover. Soak until til soft. (* We use EITHER of Ancho, Chipotle, Morita, OR 6 Cascabel chiles. Cascabels are quite tough-skinned and need longer soaking.)
2. Saute onions in corn oil til just caramelized. Add garlic and optional ground cumin; continue to saute til garlic is soft.
3. Throw in chilies, chili water and chicken stock powder (or salt). Boil down over medium to low heat for about 5 minutes, stirring occasionally.
4. Add optional lime juice (or vinegar) and sugar at the end. Remove from heat and mash with a potato masher. If you want the salsa smoother, use a food processor.

Serve warm or at room temperature. This is great with grilled meat or fajitas or added to mayonnaise or....

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Peanut Sauce

Ingredients

Preparation

1. Put the whole chili in a pan with a little oil and fry it until it is black.
2. Add the ginger and garlic and toss those around for a bit.
3. Add everything else except peanut butter. Bring to a boil stirring constantly. Cook gently 2-3 minutes.
4. Add peanut butter and cook, stirring until the sauce thickens.
5. Add lemon juice and serve.

This keeps well in the freezer.

to Tandoori Chicken

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Cranberry Sauce  

I always make this sauce to go with Thanksgiving and Christmas dinners.

Ingredients

Preparation

1. Mix water and sugar in a small saucepan. Add the cinnamon and cloves. Bring to a boil and boil for 5 minutes.
2. Add the cranberries and simmer (bubbling a little) uncovered for about 10 minutes until the cranberries are transluscent. Don't worry if they pop. Do not stir.
3. Skim off any foam and pour into clean glass jars. Let cool uncovered. Put lid on and refrigerate to set.

Apparently, if you rinse the jars in cold water first, you can unmould the sauce for serving. I never bother and use attractive jam jars instead. I put the jam jar on a saucer on the dinner table.

roast chicken
cranberry glazed game hen

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Advent Calendar Dec 23

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Cranberry Confit  

Ingredients

Preparation

1. Saute onion in olive oil til caramelized.
2. Add the rest of the ingredients and continue cooking until the cranberry juice and vinegar have evaporated.
3. Serve at room temperature in a glass bowl.

Serve with Tourtiere or baked ham.

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to Christmas Eve Menu 1998

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ejm (aka llizard) 2000,2001,2002
Toronto Ontario Canada