Condiment Recipes

a reply to: SprocketUK

Fermented blueberry Habanero sauce:

thehotsauceaddiction.com...

Sounds bonkers but I'll give it a try.

a reply to: Oldcarpy2

maybe you could sell them on here? make good christmas presents

a reply to: SprocketUK

Not selling them to Yanks....just think how many injury law suits I'd get!

a reply to: Oldcarpy2

lmao but they invented tobasco!

OK. Not a condiment, but easy and quick. Don't leave the fruit in for longer than two weeks or all that lovely gin will all soak into the fruit:

larderlove.com...

Brambly Apple Gin. Great for Christmas.

Don't throw the fruit on the lawn for the birds, though. Having drunken blackbirds stumbling around off their tiny beaks is not good.

Have them with ice cream instead. Just don't drive afterwards!

a reply to: Oldcarpy2

Ooh nice, Always liked a bit of sloe gin when I could get some, teetotal now though worse luck

a reply to: Oldcarpy2

Marmalade can be hit or miss depending on the brand as; Is it dehydrated oranges or fresh? Many times the label just says oranges and the other things in it... Getting a big mouth full of bitter without any sweetness is sometimes unexpected with it. Meaning it's better for a stew than as a spread on toast.

The tarter sauce sounds like something more familial as a recipe than the standard restaurant sort as an acquired taste.

I racked my brains for awhile trying to comprehend on how make fish and mushrooms sound good together... It's a task let me assure you.

So when someone says(nags) will you invite so and so to come eat? So you do and you tell them it's fish and mushrooms? Cause they'll be curious. No thanks, I think we're busy that day; Is an answer that can come to be expected.

a reply to: Crowfoot

Can work:

www.thespruceeats.com...

a reply to: Crowfoot

trout stuffed with chanterelles morels and even some porcini with thyme, garlic and tons of butter always goes down a treat.

Hmmmm...Mushrooms.

Back to condiments, here's a recipe for Mushroom Ketchup. Great addition to winter stews or Welsh Rarebit.

www.greatbritishchefs.com...

Getting hungry, now.

Bagnet Verde a very French way of using up stale bread, kind of like pesto on the cheap.

recipe

50g hardened old bread, wholegrain sourdough for preference
1½ tbsp vinegar – wine, sherry or cider
2 tsp capers, drained, plus 1 tbsp of their brine (or water)
6 tbsp extra-virgin olive oil
1 small garlic clove, peeled
2 anchovy fillets, optional
50g parsley, including the stalks
Sea salt and black pepper

looks like a winner and should go great with most roasted meats

a reply to: SprocketUK

Done that, lovely!

god this is all making me hungry

a reply to: SprocketUK

Too hot to cook.

Boiled egg and mayo sarnie avec les cheese et oignon crisps por moi.

a reply to: Oldcarpy2

Your old French teacher would be crying at that

a reply to: SprocketUK

Unsurprisingly, I failed French o level.

Parlez vous Franglais?

Je parle une bit?

Krishna's Tomato Ketchup.

a reply to: SprocketUK

I grew up on Calabash style seafood where everything out of the water; Is breaded and deep fried... Even fried pickles but not the sea cucumber sort.

a reply to: Crowfoot

sounds nice though if it was every meal it would drive me nuts

Here are some recipes for steak sauce.

Steak Sauce

1 ¼ cups ketchup
2 tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1 ½ tablespoons apple cider vinegar
4 drops hot pepper sauce (e.g. Tabasco™)
½ teaspoon salt
½ teaspoon ground black pepper

Directions

Gather all ingredients.

Mix together ketchup, mustard, Worcestershire sauce, vinegar, salt, pepper, and hot pepper sauce in a medium bowl.

Transfer to a jar and refrigerate until needed.

I use Delmonte Ketchup because I find Heinz to be a bit sweeter.
www.allrecipes.com...

Devil's Steak Sauce

A brilliant steak sauce that really brings out the flavor of any type of grilled steak. It's best with eye fillet or Scotch steaks. Raspberry jam is the wildly inventive twist that really makes this sauce unique.

Ingredients
2 tablespoons raspberry jam
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons malt vinegar
5 drops hot pepper sauce
salt and freshly ground black pepper to taste

Directions
In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened. www.allrecipes.com...

Almost Heinz 57 Steak Sauce Recipe
Serves: 4 cups Hands On Time: 1 hour and 15 minutes Total Time: 1 hour and 15 minutes

Ingredients
1/4 cup extra-virgin olive oil
1 small yellow onion, diced
1 poblano pepper, seeded and diced
2/3 cup raisins 3 cloves garlic, peeled and coarsely chopped
1 tablespoon peeled and chopped ginger
5 anchovy fillets
1 tablespoon kosher salt
1 tablespoon smoked paprika
2 teaspoons ground coriander
1 teaspoon freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1 (8-ounce) can tomato paste
1 cup ketchup
1 cup Dijon mustard
3/4 cup balsamic vinegar
1/2 cup Worcestershire sauce
1/2 cup orange juice
1/2 cup bourbon
1/2 molasses
1/2 cup water

Instructions
Heat a large pot over medium heat. Add the oil, followed by the onion and poblano.
Cook, stirring frequently, until the vegetables have softened, about 5 minutes.
Add the raisins, garlic, ginger and anchovies and cook, stirring, until fragrant, about 1 minute.
Add the salt, paprika, coriander, pepper, mustard, cumin and allspice and cook, stirring, until fragrant, about 1 minute.
Add the tomato paste and cook, stirring constantly, until the mixture turns rust-colored, about 5 minutes.
Stir in the Dijon, balsamic, Worcestershire, orange juice, bourbon, molasses and water. Bring to a simmer, reduce the heat to low and continue to simmer until the mixture has thickened slightly, about 45 minutes.
Using an immersion blender, pureé until the sauce is smooth and thick. (Alternatively, transfer the mixture in batches to a standing blender and puree until smooth and thick.) Let cool and store in the refrigerator until ready to serve. B

2 Sauce (a.k.a. Almost A1 Sauce)
Serves: 1 cup
Hands On Time: 45 minutes Total Time: 45 minutes

Ingredients
1 cup Worcestershire sauce
1 cup water
1 cup balsamic vinegar
3/4 cup raisins
1/2 cup ketchup
1/2 cup Dijon mustard
1/2 cup orange juice
1/2 cup peeled garlic cloves, smashed 1 teaspoon celery seed Kosher salt and freshly ground black pepper

Instructions
In a large saucepan, combine the Worcestershire, water, balsamic, raisins, ketchup, Dijon, orange juice, garlic and celery seed and place over medium heat. Bring to a simmer and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, 30 to 40 minutes.
Remove from the heat and pour through a fine mesh strainer, pressing on the raisins and garlic to press as much of their soft pulp through the strainer as possible. Season to taste with salt and pepper. Let cool and store in the refrigerator until ready to serve.

About the recipe What’s in a name? This is our version of the popular A1 steak sauce, and without knowing any of their trade secrets, we think it’s a darn good imposter. Allowing the raisins to fully bloom in the liquid, then pressing the pulp through a strainer will add extra body and thickening power to the sauce.

www.allrecipes.com...