Sauces and dips

Pesto Perfetto

Makes 1 cup

• 2 cups fresh basil packed tight

• ½ cup fresh grated pecorino or parmesan

• ½ cup extra virgin olive oil

• ⅓ cup pine nuts

• 3 medium size garlic cloves, chopped

• Salt & pepper

Combine basil & pine nuts, blend in processor.  Add garlic.  Blend.  Slowly add olive oil in constant stream while process or on.  Stop – scrape down sides with rubber spatula.  Add cheese, pulse until blended.  Add seasoning.

Peter’s sauce (2008)

Great pasta sauce

• 1 large onion

• 1 clove garlic

• 2 aubergines or 1 fat one, quartered & sliced – diced.

• Olive oil

• Tinned cherry toms (or fresh or sunblush)

• Olives

Fry together then add toms.  Add a little water or red wine.  Salt & pepper.  Slow cook 1½ hours.  Put olives in last of all.

Serve with good pasta.

Sometimes add anchovy fillets.

Mums note: Peter Schurmann made this for supper one night in Euseigne in the mountains.  Tasted good.

Aioli

Feeds 4. Takes 15 min.

Everything (meat, fish, vegetables, paella) tastes better with a dollop of garlicky, golden, silky smooth aioli, or garlic mayonnaise.  I use less garlic than is traditional (and add paprika, of course) but feel free to use up to six cloves if you're that way inclined.  No time?  Just crush two garlic cloves and some sea salt in a mortar and beat in half a teaspoon of paprika, half a teaspoon of ground saffron and four tablespoons home-made or good egg mayonnaise, and serve.

• 2 garlic cloves

• ½ tsp sea salt flakes

• 1 tsp cold water

• 1 egg yolk

• 125ml light, fruity olive oil

• 1tsp sherry or wine vinegar or lemon juice

Crush the garlic and salt in a mortar with a strong pestle until smooth, adding the cold water to help the pestle get a grip.  Add the egg yolk and continue pounding until well combined. Beat with a wooden spoon as you very, very slowly add the olive oil - drop by drop at first, then gradually lengthening into a slow trickle, giving it time to emulsify and thicken into a smooth, golden paste. Lastly, beat in the vinegar, and serve.

Bread Sauce (Cordon Bleu)

• 2 cups whole milk

• 1 small white onion

• Cloves

• Bay leaf

• ½ tbsp salt

• 6 black peppercorns

• ½ tbs grated nutmeg

• ½ to 1 cup fresh breadcrumbs

• 1 tbsp butter

• Optional – 1 chilli added to milk to provide a little extra heat

Method:

1. Milk into pan, add onion, bay leaf, salt, peppercorns & nutmeg.

2. Milk to moderate simmer over medium heat, let it simmer around 10 mins.

3. After simmering let it cool a little.

4. After cooling, drain and sieve to ger rid of aromatics.  Pour into fresh pot.

5. Put strained milt on over low heat, gradually whisk in breadcrumbs to incorporate fully.

6. Stir and simmer 8 – 10 mins to thicken.

7. Add butter, cook another 5 minutes until creamy consistency, transfer to serving bowl.

To enrich further a couple of dessertspoons of cream.

Mums note: Double this!

Spiced yoghurt

This goes well with everything – cold meats, veg, salad.

• 450g Greek Yoghurt

• 1 tbsp finely chopped mint

• 1 tsp dried mint

• ½ tsp paprika

Line a strainer with sheet of damp muslin.  Tip yoghurt in.  Drain 1 hour.  Mix with herbs and paprika.  Spoon into airtight container.  Refrigerate until needed.

Torres Artichoke Dip

Starter from Heather Sutton

• 400 g tin artichoke hearts in water

• 50 g parmesan

• 2 tbs mayonnaise

• Lemon juice – not too much

• Salt and pepper

Oven on – 200C

Drain and squeeze artichokes to remove excess water.

Place all ingredients in blender add more mayo if it looks too dry.

Place in ovenproof dish or in individual ramekins leaving the top rough.  Bake at 200C until heated through and golden on top.

Homemade yoghurt

Skimmed milk in bowl – heated.  Add powdered skim milk and whisk until absorbed.  You can sprinkle powder on until milk not absorbing any more.

Add small pot of probiotic yoghurt and leave in airing cupboard or put in wide neck flask or in sun.

Carrot & cumin dip

Prep 15 mins, cook 20 mins

Serve with barbequed meats or with pieces of pitta for dipping.

• 750g organic carrots

• 2 garlic cloves, crushed

• ½ tsp harissa (rose is good) or chilli sauce

• 1 level tsp ground cumin

• 1 level teaspoon ground ginger

• Sea salt & pepper

• 1 tbsp red wine vinegar

• 2tbsp olive oil

• 10 olives

• 6 pitta bread or other flat bread

Peel carrots, chop in large chunks.  Cook in simmering salted water 20 mins until soft.  Drain & process till smooth.

Add crushed garlic, harissa, cumin, ginger, seasoning, vinegar and whizz in processor. Add olive oil gradually and pulse processor. Cool.  Scatter with olives.  Serve with lettuce such as iceberg and/or flatbread warmed. 

Chimichurri

Chimichurri is gantastic on barbecued or grilled meat.  There are many variations but this one from Uruguay and Argentina is Steven's favorite.  Don't blend the ingredients, you must chop them using a very sharp knife to prevent bruising or burning them on blender blades.

• 125 ml olive oil

• 40 ml red wine vinegar

• 30 g parsley finely chopped

• 3 - 4 cloves garlic finely chopped or minced

• 2 small red chilies or 1 big one, de-seeded and finely chopped

• 2 g dried oregano (3/4 tsp)

• 6 g coarse salt (1tsp)

• 1 g pepper (1/2 tsp)

Mix all the ingredients together in a bowl.  Allow to sit for 5-10 minutes to release all the flavours into the oil.  Ideally let it sit for more than 2 hours.

Chimichurri can be made 24 hrs in advance and kept in the fridge.  Use it to baste meats or as an sauce.  Can be used as a marinade too.  I like it spooned over the meat just before serving or allow guests to self serve!