Kings Seeds Sauce Recipes

With all the abundance coming from the garden I thought you might like some fresh ideas for creating sauces to go with your produce or to make the sauce itself. Over the years, I've become a big fan of making up a sauce that takes only 10 to 15 minutes from start to finish. It certainly turns a bland meal into a taste sensation. Having a big pile of fresh vegetables and making a sauce to pour over them (that gives you a nice change from cheese sauce or gravy) will always gain a few compliments from family and friends. Admittedly, my attempts haven't all been successful, but the ones in this blog have been tested in my household and are worth a try.

• Melt butter in small pot, add flour & stir while cooking until lightly browned.
• Remove from heat, stir in juice, port, stock & Worcester.
• Return to heat & stir until sauce boils & thickens slightly.
• Stir in grapes & onions.

This Spinach sauce on fish is delicious and one of my quick meals. The sauce can be quickly whipped up and as fish is quick to cook, your meal is soon ready. Spinach sauce is very versatile, so try it spooned through pasta or use it as a spread on sandwiches, rolls or wraps. The colour of this sauce is similar to pesto and more basil can be added to create flavour you prefer.
RECIPE:
2 cups spinach leaves
1/2-1 cup basil leaves
1/2 cup walnuts or pine nuts, toasted
1/4 cup grated Parmesan cheese (optional)
1 Tbsp dill or fennel (optional)
2-3 cloves garlic, crushed
2 Tbsp olive oil
Salt & pepper

• Put all ingredients in a food processor and process to a paste.
• Adjust salt and pepper to taste.

Add a little sour cream if you prefer creamy consistency.



RECIPE:
1 Tbsp oil
1 medium onion, chopped
1 red capsicum, chopped
1 green capsicum, chopped
1 stick celery, chopped
410g can tomatoes
1 tsp paprika/smoked paprika
1/4 cup tomato paste
1 tsp beef stock
1 cup water
1/2 tsp sugar

• Heat oil in pan
• Add onion, capsicums, celery and cook until vegetables are soft. Stir regularly.
• Stir in tomatoes, juice and all plus rest of ingredients.
• Simmer, uncovered, for about 10 minutes or until sauce thickens.

Use as a pouring or dipping sauce.



RECIPE:
1 large potato, chopped
2 cloves garlic, crushed
1/2 cup white vinegar
1 Tbsp lemon zest
1/2 cup olive oil
1/3 cup water

• Cook potato (boil, microwave).
• Put all ingredients in food processor and blend until smooth.
• Add enough water to create pouring consistency.
• Add chopped olives if you would like a bit more texture.

• Gather all your ingredients as caramel cannot be left due to its tendency to burn.
• Put sugar in heavy medium pot.
• Over medium heat, melt sugar, stirring often. It will go from a little liquid to clumps to a light amber liquid.
• Keep stirring for approx 7-12 minutes, depending on your pot and heat of stove, to achieve an amber colour with all the sugar crystals melted.
• Add butter and stir until melted.
• Add 1/2 the cream and stir, then the other 1/2. The mixture will bubble up when cream is added.
• Remove from heat and stir in the pumpkin, spices, vanilla and salt.
• Stir until smooth. Whisk if there are any lumps.

Store in fridge, covered for up to 2 weeks.
To reheat, do so in the microwave in 30 second increments until melted and smooth.

• Put all ingredients into the food processor or blender
• Process until smooth
• Add water/vodka slowly and keep processing until consistency is as per your requirements.