James Street Cookery School: Four quick, easy sauces for steaks and barbecues
THIS week’s recipes are sauces which are all great for barbecues. After a First Holy Communion at our house last week we had a barbecue for friends and family at the house and everyone raved about the variety of sauces used for the meat, the fish and the salads.
When you are a chef, people never really think that the food you cook can be recreated at home but, to be honest, you can recreate a lot of it at home and following recipes is one of the best ways to learn.
These are four easy but delicious sauces that require no cooking; the salsa verde works well with all red meat, fish and also salad, the walnut pesto is great for a salad, the chimichurri is perfect for bringing a bit of heat to red meat and fish and the Asian sauce works nicely with most meat and fish. Enjoy!
4 anchovy fillets
1 tablesp capers
1 tablesp Dijon mustard
1 tablesp red wine vinegar
small handful of mint and parsley, chopped
2 cloves garlic, crushed and chopped
Place all the ingredients into a blender and blitz, adding oil until the consistency is like pesto. Place in the fridge until used.
2 limes, juiced
1 clove garlic, crushed
1 red chilli, chopped
2 tablesp brown sugar
3 tablesp fish sauce
small bunch coriander, removed from stalks
Place all the ingredients into a blender and blitz until the consistency is of a pourable sauce.
1 tablesp oregano
1 tablesp thyme
1 tablesp parsley
60ml olive oil
2 cloves garlic
1 teasp chilli flaske
½ teasp red wine vinegar
salt and pepper
Place all the ingredients into a blender and blitz for a couple of seconds until it forms a chunky sauce.
50g walnut pieces
1 red chilli
2 tabelsp olive oil
1 tablesp balsamic vinegar
Place all the ingredients into a blender, briefly until it forms a chunky sauce.