Sunday, June 28, 2009

Green Tomato Chutney

Ingredients
2.25kg Tomatoes (green are best and you need to cut them into 8 wedges)
600ml Malt Vinegar
5 Large Onions (finely chopped)
225g Raisins
450g Sultanas
350g Demerara Sugar
25g Salt
4 Teaspoons Mixed Spice
4 Teaspoons Ground Cinnamon
2 Teaspoons Ground Ginger

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
Sterile Jars

The Good Bit
  1. put your tomatoes and vinegar in the pan and simmer over a low heat for 30 minutes, then add the onions, raisins and sultanas and continue simmering for another 30 minutes.
  2. Now add the sugar, salt and spices and keep on a low simmer for a further 1 1/2 hours until you have a nice thick chutney. Leave to cool slightly before putting in sterile jars
Makes 1.5 kg

Tuesday, March 31, 2009

Spring Onion Sauce

Ingredients
3 Tablespoons Spring Onions (finely chopped)
3 Tablespoons Fresh Ginger (grated)
2 Teaspoons Salt
1 Teaspoon Light Soy Sauce
3 Tablespoons Sunflower Oil (or peanut for authenticity)

Equipment
1 SHARP Knife
1 Chopping Board
1 Sauce Pan
1 Heatproof Mixing Bowl

The Good Bit
  1. Place all the ingredients apart from the oil in the mixing bowl.
  2. Heat up the oil in the sauce pan until it begins to smoke then pour it over the other ingredients in the mixing bowl. Leave to stand for 2-3 hours to let the flavours infuse.

Monday, March 30, 2009

Curry Paste

Ingredients
50g Coriander seeds
4 Tablespoons Cumin Seeds
2 Tablespoons Fennel Seeds
2 Tablespoons Fenugreek seeds
4 Dried red Chillies
5 Curry Leaves
1 Tablespoon Chilli Powder
1 Tablespoon Ground Turmeric
150ml White Wine Vinegar
250ml Vegetable Oil

Equipment
1 Wok
1 Mixing Bowl
1 Spoon
2 Air Tight Jam Jars
Pestle and Mortar/Spice Mill

The Good Bit
  1. Grind all the whole spices using the mill or mortar, then place in your mixing bowl along with the rest of the powdered spices and mix well, stir in the wine vinegar and add 5 tablespoons of water.
  2. Heat the oil in the wok then pour in the spice mix and cook for about 10 minutes until all the water has been absorbed, when the oil rises to the top, it's done. allow to cool and then pour into your jars and keep in the fridge.
Makes 2 jars

Tikka Paste

Ingredients
2 Tablespoons Coriander seeds
2 Tablespoons cumin seeds
1 1/2 Tablespoons Garlic Powder
2 Tablespoons Paprika
1 Tablespoons Garam Masala
1 Tablespoons Ground Ginger
1 Tablespoon Dried Mint
2 Teaspoons Chilli Powder
1/2 Teaspoons Turmeric
Pinch of Salt
1 Teaspoon Lemon Juice
150ml White Wine Vinegar
150ml vegetable Oil
A Few Drops Red and Yellow Food Colouring

Equipment
1 Wok
1 Mixing Bowl
2 Air Tight Jam Jars
Pestle and Mortar/Spice mill
1 Spoon

The Good Bit
  1. Grind the coriander and cumin seeds until they make a fine powder, add to the mixing bowl, add the rest of the spices and stir well. Mix in the lemon juice and a few drops of each food colouring, then add 2 tablespoons of water and the vinegar until you have a thin paste.
  2. Now transfer the mixture to the wok with the oil in it and heat, stirring occasionally and cook for about 10 minutes, once the oil floats to the top the sauce is done, spoon into the jars once cool and store in the fridge.
Makes 2 Jars

Sunday, March 22, 2009

Sauce

Ingredients
175ml Milk
30g Butter
60g Button Mushrooms (cleaned and sliced)
1 Tablespoon Plain Flour (level)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Sauce Pan
1 Wooden Spoon

The Good Bit
  1. Melt the butter in a saucepan gently then cook the mushrooms for 2-3 minutes, next add the flour and cook for a further minute, stirring all the time.
  2. Now gradually add the milk and bring to the boil (if you've been cooking meat or vegetables, any juice/stock you have left in any pans is a lovely addition) Keep on stirring until the sauce thickens, season and serve.

Thursday, March 19, 2009

Tomato Salsa

Ingredients
6 Tomatoes (skinned, seeded and diced)
1 Handful Fresh Basil (shredded finely, no stalks)
25g Black Olives (thinly sliced)
3 Shallots (thinly sliced)
2 Cloves Garlic (very finely sliced)
3 Tablespoons Balsamic Vinegar
1 Tablespoon Extra Virgin Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl

The Good Bit
  1. Mix together all your ingredients and serve immediately.

Wednesday, March 18, 2009

Mexican Salsa

Ingredients
6 Tomatoes (skinned seeded and diced)
2 Cloves Garlic (crushed)
1 Red Onion (finely sliced)
4 Tablespoons Fresh Coriander (roughly chopped)
1 Lime (juiced)
2 Green Chillies (seeded and finely sliced)
Salt and Pepper

Equipment
1 Mixing Bowl
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Juicer

The Good Bit
  1. Mix all your ingredients together in your bowl and chill in the fridge for an hour or so before use. Excellent with nachos or served at a BBQ

Tuesday, March 17, 2009

Salad Dressing

Ingredients
2 Tablespoons White Wine Vinegar
2 Tablespoons Dijon Mustard
8 Tablespoons Olive Oil
Salt and Pepper (use freshly ground if you can)

Equipment
1 Mixing Bowl
1 Balloon Whisk

The Good Bit
  1. Start by mixing the vinegar and mustard together in your bowl then whisk in the oil until you have a thick creamy mixture, now season with salt and pepper and chill until ready to use.
  2. Serve drizzled over salad leaves or tossed into potatoes.

Monday, March 16, 2009

Jazzy Butter Sauce

Ingredients
3 Shallots (chopped as fine as you can)
100g Butter (softened)
1 Tablespoon Black Pepper (freshly ground is best)
1 Teaspoon Dijon Mustard
Pinch Of Salt
A Splash of Oil

Equipment
1 Frying Pan
1 Mixing Bowl
1 Wooden Spoon

The Good Bit
  1. Fry off the shallots slowly for 6-8 minutes until they are soft and golden brown, leave them to cool for a couple of minutes.
  2. Now gently warm up or beat your butter in the bowl to get it soft and add the shallots pepper, salt and mustard, blend in well then roll out on a piece of cling film and place in the fridge until firm and needed. Goes REALLY well with steak!!

Sunday, March 15, 2009

Onion Gravy

Ingredients
1 Small Onion (finely chopped)
A Good Knob of Butter
300ml Beef Sock (if you can make this with a stock cube and the juices you have left over from cooking vegetables like carrots or peas, you'll get a very tasty gravy)

Equipment
1 SHARP Knife
1 Chopping Board
1 Sauce Pan

The Good Bit
  1. Start by melting your butter in the pan then slowly cooking the onion 10-15 minutes is really fine, just get it to go soft and golden not burnt, then stir in the flour and cook for about a minute, you'll get a thick mess at this stage.
  2. Next if you can pour some reserved juices from your vegetable pans into the pan where you cooked your meat thats good, if not just add 300ml boiling water to your onion pan, give your meat a good stir, get all the burnt bits off the bottom into your water then add to the onions.
  3. Now crumble in a stock cube and keep stirring until you have a nice thick brown shiny gravy. If it is too thick just add a little more water, if it's to thin, keep stirring, turn up the heat and simmer off some liquid whilst you keep stirring.

Friday, March 13, 2009

Butter Sauce

Ingredients
25g Plain Flour
175g Butter (chopped into cubes)
300ml Water
1/4 Teaspoon Nutmeg
1/4 Teaspoon Fresh Ground Black Pepper
Salt

Equipment
1 Pan
1 Mixing Bowl
1 Wooden Spoon
1 Balloon Whisk

The Good Bit
  1. Add all your ingredients to the bowl then sit it in a pan of hot (not boiling or simmering water) Stir continuously with the spoon until you have a smooth paste. Now add in the butter and whisk with the balloon whisk.
  2. Once all the ingredients are well mixed season with salt and serve, if you need to keep the bowl over the hot water whilst you finish preparing and serving the rest of your meal you can for about 30 minutes, make sure it's no longer and that the water isn't boiling or you'll make the sauce really oily. Serve with fish, asparagus and broccoli.
Serves 4

Thursday, March 12, 2009

Onion Sauce

Ingredients
450g Onions (sliced)
50g Butter
600ml Stock (vegetable, beef, chicken, lamb stock or milk)
25g Plain Flour
Pinch of Each, Mace, Nutmeg, Salt.
Freshly Ground Black Pepper

Equipment
1 Large Pan
1 Medium Pan
1 SHARP Knife
1 Chopping Board
1 Sieve

The Good Bit
  1. Heat half the butter in your large pan and add the onions, cook slowly so as not to brown them, stirring occasionally, in the other pan heat your stock or milk. Once the onions are soft add the stock or milk and drop in the mace, nutmeg and season with salt and pepper.
  2. Simmer for 10-15 minutes then strain, reserving the liquid and onions, now heat the remaining butter in one of your pans and add the flour, cook for about 2-3 minutes then remove from the heat and add in the reserved liquid.
  3. Keep stirring all the time to avoid lumps, next chop up the reserved onions as fine as you can and add to the pan, stir again, reheat for a little while then serve. Works well with all meats but especially lamb.
Serves 4

Wednesday, March 11, 2009

Hollandaise Sauce

Ingredients
125g Butter (diced)
2 Egg Yolks
1 Tablespoon Water
1 Tablespoon White Wine Vinegar
1 Teaspoon Dijon Mustard
1/2 Teaspoon Salt
Pinch of White Pepper
Pinch of Sugar

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 Pan Gently Simmering Water

The Good Bit
  1. Throw all the ingredients except the butter in your bowl and whisk until the mixture is light and frothy, now place the bowl over the simmering water and continue whisking until the sauce thickens and the whisk begins to leave a trail.
  2. Remove the pan from the heat and start to add the butter a cube at a time whisking well between each addition until all the butter is gone, the sauce should be shiny and thick, season to taste and serve.
Makes 200ml

Tuesday, March 10, 2009

Parsley Sauce

Ingredients
600ml Milk
40g Butter
40g Plain Flour
4 Tablespoons Chopped Fresh Parsley
Salt and White Pepper (black will do freshly milled)

Equipment
2 Small Pans
1 Wooden Spoon
1 SHARP Knife
1 Chopping Board

The Good Bit
  1. Heat your milk in one pan then cover and set aside for a while whilst you do the next stages.
  2. Heat the butter in the other pan until it just begins to melt (don't allow to burn or colour) now add in the flour and stir with the wooden spoon until you have a smooth mixture, remove from the heat and add the warm milk, stirring all the time.
  3. Place the sauce back on the heat and bring to the boil, then reduce the heat and simmer for 5 minutes stirring occasionally. Just before serving add the chopped parsley and season then stir well. (do not re heat or try to cook the parsley otherwise you'll loose it's delicate flavour) Serve with white fish or broad beans and chicken!
Serves 4

Monday, March 9, 2009

Bechamel Sauce

Ingredients
1 Onion (quartered)
425ml Milk
2-3 Parsley Sprigs
1 Bay Leaf
A Pinch of Mace (optional)
10 Peppercorns
40g Butter
20g Plain Flour
Salt and Freshly Ground Pepper

Equipment
1 Sauce Pan
1 Wooden Spoon
1 Slotted Spoon/Sieve
1 Bowl/Jug

The Good Bit
  1. Start by putting the milk in the sauce pan along with the onion, parsley, bay leaf peppercorns and mace, bring the milk to a slow simmer taking about five minutes then remove from the heat, using the slotted spoon remove the onion, parsley, pepper corns and bay leaf. Tip the milk in your jug and rinse and dry the pan.
  2. Next melt your butter in the pan, as soon as it melts stir in the flour but be careful not to burn it (you'll add colour and a nutty flavour to your sauce (which we don't want!!) until you have a nice glossy smooth paste. Slowly add the spiced milk a little at a time stirring with the wooden spoon when you have added half the milk whisk with the balloon whisk and add the rest of the milk, turn down the heat and leave to cook for 5 minutes, stirring occasionally. Season and serve.
Makes 425ml

Thursday, January 15, 2009

CHilli Yoghurt

Ingredients
200g Greek Yoghurt
2 Red Chillies (De seeded and finely chopped)
2 Tablespoons Fresh Coriander (chopped)
1 Clove Garlic (crushed)
1 Lime (juiced)
Caster Sugar (just a pinch to take away the bitterness of the lime juice)


Equipment
1 Mixing Bowl
1 Garlic Press
1 Lemon/Lime Juicer

The Good Bit
  1. Mix the ingredients together and season with salt and pepper.
Serves 4

Friday, January 9, 2009

Mayonnaise Dip

Ingredients
8Tablespoons Mayonnaise
2 Cloves Garlic (crushed)
2 Tablespoons Chopped Thyme
1 Teaspoon Grated Lemon Rind
Tabasco Sauce (optional but lovely)

Equipment
1 Mixing Bowl
1 Garlic Press

The Good Bit
  1. Just mix all of the ingredients together in the bowl you are serving the dip with
Serves 4

Vegetable Stock

Ingredients
500g Chopped Mixed Vegetables (carrots, onions, mushrooms, celery, leeks, anything you want, just avoid potatoes as these make the stock cloudy, unless you dont mind it like that)
1 Clove Garlic
6 Black Peppercorns
1 Bouquet Garni
1.2l Water

Equipment
1 Large Pan
1 Wooden Spoon
1 Sieve (or you could use a muslin cloth)

The Good Bit
  1. Put all the ingredients in the pan and bring to the boil gradually, turn down the heat and simmer for 30mins, skimming any scum off the top surface.
  2. Stain the stock and allow to cool completely before storing in the fridge, if you keep it in the fridge it'll last 2-3 days before you need to reboil it (it'll last ages if you keep it like this) or boil the strained stock until reduced by half and well concentrated then once cool, freeze it and when you need it, melt 1/2 of your recipe needs and make the rest up with water.
Makes 1l

Beef Stock

Ingredients
750g Beef (not mince, just some cheap bits chopped into cubes will do)
2 Onions (chopped)
2-3 Carrots
2 Celery Sticks
1 Bay Leaf
1 Bouquet Garni
6 Peppercorns
1.8l Water

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Sieve
Muslin/Cloth

The Good Bit
  1. Bring all the ingredients in the pan slowly to the boil then reduce the heat to a low simmer, cover and cook for 4hrs.
  2. Remove any scum from the surface then strain through a cloth lined sieve, leave to cool before refrigerating. This will keep for a few days in the fridge before you have to reboil it, or once strained, boil rapidly to reduce by half then freeze, when you come to need stock, defrost half of what you need and then make up the rest with water.
Makes 1.5l

Chicken Stock

Ingredients
1 Cooked Chicken Carcass (chopped into 4 bits)
Giblets and Anything Leftovers (from the chicken)
1 Onion
2 Carrots
1 Celery Stick
1 Bay Leaf
a Few Parsley Stalks (crushed with the side of you blade)
1 Thyme Sprig
1.8l Water

Equipment
1 Large Pan
1 SHARP Knife
1 Meat Cleaver (use the sharp knife if you have no cleaver but be extra careful)
1 Chopping Board
1 Sieve
Muslin
1 Wooden Spoon

The Good Bit
  1. whack all the ingredients into the pan and slowly bring to the boil, reduce the heat and simmer for 2 1/2hrs.
  2. Remove any scum from from the surface and then strain through the muslin lined sieve, allow to cool before refrigerating, when chilled skim off the fat that has risen to the top to give a clear stock.
  3. This will last 2-3 days in the fridge before you need to reboil it, if freezing it, then boil rapidly (after you've chilled and removed the fat) and condense the liquid to half, then when you want to use the stock, defrost half the amount the recipe says and make the rest up with water.
Makes 1l

Fish Stock

Ingredients
1.5Kg Fish Trimmings (Skin and Bones but not from oily fish, ask your local fish monger for these or just use cheap fish)
1 Onion
1 Leek (white part only)
1 Celery Stick
1 Bay Leaf
6 Parsley Stalks
10 Black Peppercorns
475ml Dry White Wine
1.8l Water

Equipment
1 Large Pan
1 SHARP Knife
1 Meat Cleaver (use the sharp knife if you have no cleaver but be extra careful)
1 Chopping Board
1 Sieve
Muslin
1 Wooden Spoon

The Good Bit
  1. whack all the ingredients into the pan and slowly bring to the point just below the boil and simmer for 20mins
  2. Remove any scum from from the surface and then strain through the muslin lined sieve, allow to cool before refrigerating.
  3. This will last 2-3 days in the fridge before you need to reboil it, if freezing it, then boil rapidly and condense the liquid to half, then when you want to use the stock, defrost half the amount the recipe says and make the rest up with water.
Makes 1.8l

Thai Vegetable Stock

Ingredients
2 Onions (quartered)
4 Red Chillies
250g Carrots (halved)
1/2 White Cabbage (Halved)
1 Bunch Celery (Chopped, including leaves)
50g Fresh Coriander (with stalks)
25g Basil (with stalks)
25 Black Peppercorns
1/2 Teaspoon Salt
1 Teaspoon Muscovado Sugar
2l Water
If you can get hold of the next 2 ingredients your stock will be great but they can be left out
1/2 Head of Chinese Leaves
1/2 Mooli Radish (peeled)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (or Casserole Dish)
1 Sieve

The Good Bit
  1. Whack all the ingredients into a large pan and bring to the boil, cover and simmer for 1hr.
  2. Take the lid off then boil hard for 10mins to reduce the stock, cool then strain, freeze any stock that you will not be using straight away.
Makes 1.8l

Thai Chicken Stock

Ingredients
1.5kg Chicken (uncooked)
500g Chicken Giblets
1 Onion (peeled and halved)
1 Carrot (chopped)
2 Sticks Celery
2 Cloves Garlic
1 Stalk Lemon Grass (chopped)
1 Lime Leaf (or the zest of a lime)
3 Large Red Chillies
1.8l Water.

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Wooden Spoon
1 Sieve

The Good Bit
  1. Put the chicken, giblets, onion, carrot and celery in the pan, top with the water and bring to a really slow boil, if it takes 45mins thats great! remove any scum that floats from time to time and make sure it's just bubbles coming to the surface.
  2. Add the rest of the ingredients and cover then cook for 2 hours.
  3. Take out the chicken (use this in another meal if you wish) Strain the stock taking care not to press any of the vegetables as this will make the stock cloudy, use what you want straight away and freeze the rest.
Makes 1.5l

Thai Fish Stock

Ingredients
500g Heads and Bones of Raw White Fish and Heads and Shells of Prawns (if available)
3 Shallots
1 Celery Stick (including leaves, chopped)
1 Lime Leaf (or zest of 1 lime if you cant get the leaf)
1/2 Lemon Grass Stalk
2 Cloves Garlic
25g Fresh Coriander (with stalks)
2.4l Water

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Sieve
1 Wooden Spoon

The Good Bit
  1. Add the water and fish bits to the pan and bring to the boil, skim off any scum, then add the rest of the ingredients and simmer for 50mins.
  2. Strain the stock and freeze what you don't use immediately
Makes 2l

French Dressing

Ingredients
1 Tablespoon White or Red Wine Vinegar
1 Teaspoon Dijon Mustard
6 Tablespoon Extra Virgin Olive Oil
Pinch of Sugar
Pinch of Salt and Pepper

Equipment
1 Mixing Bowl
1 Balloon Whisk

The Good Bit
  1. Put the vinegar, sugar, mustard, salt and pepper in a bowl and whisk well, then gradually add the oil whilst whisking until it is well mixed, goes well over a salad!
Makes 100ml

Mayonnaise

Ingredients
1 Egg (the fresher the better, although not straight from the hen otherwise the Mayo will not set)
1/2 Teaspoon Mustard Powder
1 Tablespoon White Wine Vinegar (you can use herb or fruit flavoured if it will go with the dish the Mayo is for)
300ml Olive Oil (corn or vegetable oil give a light Mayo that is also very good)
Salt

Equipment
1 Blender

The Good Bit
  1. Whack the egg, mustard and and a pinch of salt into the blender and blend for 30 seconds, then add the wine and blend again.
  2. Add the oil now, do this by drizzling it into the mixture with the blender on, have a steady stream going, the sauce will thicken when you have half the oil in but just keep going.
  3. Use straight away or cover and refrigerate.
Makes 450ml

White Sauce or Cheese Sauce

Ingredients
600ml Milk
1 Small Onion (roughly chopped)
50g Butter
50g Plain Flour
Salt and Pepper for Seasoning
1 Bay Leaf (optional)
125g Grated Cheddar or Gruyère

Equipment
1 SHARP Knife
1 Chopping Board
2 Large Pans
1 Wooden Spoon
1 Sieve
1 Balloon Whisk

The Good Bit
  1. Heat the milk onion and bay leaf (if using) until just reaching boiling point, turn off the heat and put to one side for 20mins, strain and put aside again.
  2. Melt the butter in the other pan and then stir in the flour for about a minute until well mixed, then gradually whilst whisking with the balloon whisk pour in the milk, a little at a time until it's all in.
  3. Return this back to the heat and bring gently to the boil, stirring all the time, the sauce will now thicken, simmer for about 2 minutes, add salt and pepper to taste.
  4. If you wanted to make a cheese sauce, remove from the heat and 125g grated cheddar or Gruyère.
Makes 600ml

Tomato Sauce

Ingredients
1kg Ripe Tomatoes (or 2 400g cans chopped peeled tomatoes)
2 Tablespoons Extra Virgin Olive Oil
2 Cloves Garlic (chopped)
1 Handful Basil (roughly chopped)
1 Lemon (zested)
Pinch of Sugar
Salt and Pepper

Equipment
1 Large Pan
1 Wooden Spoon
1 Zester

The Good Bit
  1. Place all the ingredients in a pan and bring to the boil, cover and simmer for 30 minutes, stirring occasionally.
  2. Remove the lid from the pan and simmer for a further 20mins (10mins if you used canned tomatoes) to thicken the sauce, taste and season.
Makes 600ml

Apple Sauce

Ingredients
500g Cooking Apples (peeled and cored if you can, don't worry if you cant, you can get the core out when you slice the apple)
2-3 Tablespoons Water
25g Butter (Margarine will do)
Sugar

Equipment
1 Large Pan
1 Wooden Spoon
1 Sharp Knife
Blender (optional)
1 Balloon Whisk

The Good Bit
  1. Slice the apples thinly (removing any pips or bad bits) put them in the pan along with the water and cover, cook GENTLY for 10 minutes until the apple is very soft.
  2. Crush the apple with the spoon (you could also use a potato masher here but it isn't hard to do with a spoon if you've cooked the apples long enough, you could also use a blender)
  3. Whisk in the butter and add sugar to taste.
Serves 6

Pesto

Ingredients
50g Pine Nuts
2 Cloves Garlic
150g Parmesan Cheese (grated)
A Handful Basil Leaves
1 Lemon (juiced)
150ml Olive Oil
Salt and Pepper

Equipment
1 Blender
1 Juicer
1 Bowl
1 Fork

The Good Bit
  1. Whack the nuts and garlic in the blender and blend into a paste, add in the basil until the paste is a rich green throughout.
  2. Scoop this into your bowl and add the cheese and 2 tablespoons of lemon juice, fold in gently, then add the oil a little at a time and beat in well, add the salt and pepper to taste.
  3. This goes really well on crackers! to serve, cut 1 slice of tomato and place on the cracker, top with a similar size slice of mozzarella then top with a teaspoonful of pesto
Makes 150ml

Thai Red Curry Paste

Ingredients
10 Red Chillies (large, seeded if you want a cooler curry, i leave em in, i love a hot curry)
2 Teaspoons Coriander Seeds
1 Lemon Grass Stalk (finely chopped)
4 Cloves Garlic
1 Shallot (chopped)
2inch Fresh Ginger (finely chopped, or 1 teaspoon dried)
1 Lime (juiced, 1 teaspoon needed)
2 Tablespoons Oil (groundnut is best but olive will do)

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender

The Good Bit
  1. whack all the ingredients into the blender and blend until you have a smooth paste, you can use a pestle and mortar for this but it's a bit more hard work)
  2. Store in an airtight jar in the fridge, will last about 3 week.
Makes 1 jar

Thai Green Curry Paste

Ingredients
15 Green Chillies (small, chopped, de-seeded if you like a milder curry)
4 Cloves Garlic
2 Lemon Grass Stalks
2 Lime Leaves (torn or zest of 1 Lime)
1 Inch Ginger (finely chopped, 1/2 teaspoon Dried)
2 Shallots (chopped)
Handful Coriander Leaves
2 Teaspoons Black Peppercorns
1/2 Teaspoon Salt
1 Tablespoon Oil (groundnut is best but olive will do)

Equipment
1 Blender (or Pestle and mortar)

The Good Bit
  1. Place all the ingredients into the blender and blend into a smooth thick paste. If doing by hand, Crush the chillies, then add the garlic then all the other ingredients 1 at a time with the oil last.
  2. Put in an airtight jar and refrigerate, it'll last about 3 weeks.
Makes 1 Jar

Sweet and Sour Sauce

Ingredients
2 Tablespoons Ginger Marmalade
2 Tablespoons Orange Marmalade
A Good Pinch of Salt
1 Tablespoon Rice Vinegar (white wine or cider vinegar will do)
1 Tablespoon Hot Water

Equipment
2 Tablespoons
1 Mixing Bowl

The Good Bit
  1. This is as simple as they come, whack all the ingredients in a bowl and mix, this makes a good dipping sauce, you can add vegetables (pepper, onion, garlic) and fruit (pineapple chunks) to make a full easy to make sweet and sour sauce like you buy in a jar.

BBQ Sauce

Ingredients
2 Tablespoons Oil (sunflower is best)
1 Onion (finely chopped)
2 Cloves Garlic (Crushed)
1 200g Can Chopped Tomatoes
1 Tablespoon Sugar
1 Tablespoon Mustard
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Purée
2 Tablespoons White Wine Vinegar
A Dash of Tabasco Sauce

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Medium Frying Pan
Blender (optional for a smooth sauce)

The Good Bit
  1. Fry off the onion and garlic with the oil until the onion is brown and soft, then add the rest of the ingredients and simmer for about 10 minutes.
  2. If you want to blend for a smooth sauce you can.
Makes 450ml

Sweet Chilli Sauce

Ingredients
300ml Water
1 Lime (zested and juiced)
150g Caster Sugar
100g Red Chillies (finely chopped)
6 Fresh Mint Leaves (finely chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Pan
1 Zester

The Good Bit
  1. Heat the sugar and water in the pan until the sugar has dissolved then add the lime zest and juice and boil gently for about 3 minutes.
  2. Add the chillies then remove from the heat and allow to fully cool then stir in the mint leaves.
Makes 175ml

Yoghurt And Mint Sauce

Ingredients
175g Yoghurt (not a fruit corner or such, Greek or natural is best)
1 Tablespoon Mint Jelly (warmed) or Mint Sauce
3 Tablespoons Fresh Mint Leaves (finely chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Bowl
1 Spoon

The good Bit
  1. Mix all the ingredients together in the bowl and chill.

Thai Dipping Sauce

Ingredients
1 Spring Onion (finely sliced)
1 Clove Garlic (finely sliced)
2 Red Chillies (finely chopped, seeds in for a hot sauce out for a cooler sauce)
2 Fresh Coriander Leaves (finely chopped)
4 Tablespoons Caster Sugar
6 Tablespoons White Wine Vinegar
1/2 Teaspoon Salt

Equipment
1 SHARP Knife
1 Chopping Board
1 Bowl
1 Spoon

The Good Bit
  1. Dissolve the sugar in the vinegar first then add the rest of the ingredients.
  2. Serve in little bowls like you see in Chinese restaurants. Can be drizzled over fish or grilled meat.
Makes 150ml