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Satay sauce
Makes: 1 cup
Preparation: 10 mins
1 cup toasted unsalted peanuts
½ cup peanut oil
½ cup warm water
2 tablespoons soy sauce
2 garlic cloves, crushed
1. Combine all ingredients in the jug of a
blender. Blend on “Setting 2” scrapping
down the side occasionally, until smooth
and combined.
Tomato sauce
Makes: 1L
Preparation: 10 mins
Cooking: 45 mins
1 tablespoon olive oil
1 large brown onion, halved, finely chopped
1kg egg (roma) tomatoes, chopped
3 garlic cloves, crushed
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
2 cups vegetable stock
2 cups water
1. Heat oil in a large saucepan over medium-
high heat. Add onion and cook, stirring
occasionally, for 3 minutes. Add tomatoes
and garlic and cook, stirring, for 5
minutes or until tomatoes softened.
2. Stir in vinegar and sugar and bring to the
boil. Add the stock and water and bring
to the boil. Reduce heat to medium-low
and simmer, stirring occasionally, for 35
minutes or until sauce thickens slightly.
Remove from heat. Set aside and cool to
room temperature.
3. Blend sauce on “Setting 2 or 3”, in
batches, until smooth. Return to same
saucepan and stir over low heat until
mixture comes to the boil. Use as desired
or label, date and freeze for up to 3
months.
16
Recipes – Dips & Sauces (continued)