sauce

Fried Duck Wontons in a Ginger-apple Sauce

Serves: 4 | Preparation Time: 15 min

Ingredients

Ingredients for Filling:

  • 1/4 cup finely diced onions
  • 1 Tbsp. sesame oil
  • 1 tsp. minced garlic
  • 3 cups finely shredded green cabbage or Iceberg lettuce, chopped fine
  • 6 oz finely shredded duck meat (skin on duck thighs slow cookedwith
    pepper, ginger, juniper, anise,salt, allspice, cinnamon)
  • 1 tsp. ground ginger
  • 2 pinches cayenne
  • 3/4 tsp. ground star anise
  • 1 tsp. kosher salt

Ingredients for Sauce:

  • 1-1/2 cups diced apple or rhubarb if you have it.
  • 2 very thin, full slices of leek (white)
  • 1/4 cup finely sliced ginger, peeled
  • 1 cup dark meat stock
  • 1-1/2 cups chicken stock
  • 1/2 cinnamon stick, crushed
  • 1/4 cup orange juice
  • 1/2 cup granulated sugar
  • 1 Tbsp. whole black peppercorns,crushed just before using
  • 1 clove garlic
  • 2 Tbsp soy sauce
  • 6 Tbsp whole butter

Instructions 

Procedure for Filling:
Heat oil over medium flame and sauté onions until slightly browned and very tender. Take off the heat, stir in the garlic well.

Return pan to heat and cook, stirring for 1 minute (garlic should colour a little). Add cabbage/Iceberg and cook for 1 minute, tossing well.

Add salt and toss well again. Cook until cabbage has lost its liquid and it has evaporated. Stir in all other ingredients and cook, stirring occasionally until everything is completely heated through, about 5 minutes and remove to a bowl and chill.

Procedure for Sauce:
Combine all ingredients except peppercorns and butter in a thick bottom, non reactive pan and bring to a boil, stirring to avoid scorching, for 20 minutes. Stir in freshly crushed peppercorns off the heat, cover and let sit 20 minutes. Push through fine strainer and cool.

Procedure for Stuffing Wontons:
Layout 8 wonton skins on a cutting board and place a mound (1/8) of the filling on each near the center. Brush two adjacent edges of the wonton skins with water and fold the pasta diagonally over the filling and seal firmly. with a pasta crimper, cut a round shape just inside the sealed edges. Repeat.

Procedure for Cooking Wontons:
In a large sauté pan, heat 1/4 cup sesame oil. When hot, lay the stuffed pasta in a single layer (or do half at a time in 2 batches) and sear the bottom for about a minute.
Turn each over and sear the other side. Add the sauce and cook for about 2 minutes.
Add the 6 Tbsp whole butter from the sauce recipe and swirl pan so butter dissolves evenly. Divide the pasta, 2 to a plate and pour over sauce.
Garnish with crispy fried leek julienne.

 

One of Greg's BBQ sauce recipes

Serves: a few | Preparation Time: 10 min

Ingredients 

  • 1 cup good quality ketchup
  • 1/2 cup red wine wine vinegar
  • 1/2 cup brown sugar, packed
  • 2 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tsp english mustard
  • 1 tsp ground ginger
  • 1 level teaspoon fresh salted minced garlic (more of using for a marinade)
  • 1 tbsp olive oil
  • 2 tsp of smoked paprika
  • 11/2 tsp chilli flakes

Instructions 

Mix all ingredients together and simmer for about 5 minutes to blend the flavours.
When covered, it will keep in the refrigerator for several weeks or more.
 
If you can make a day ahead even better.
 
Great as a marinade for red meats, turn up the heat (chilli) and garlic though.

 

Caramalized eschalot butter

Serves: 6 | Preparation Time: 15 min

Ingredients: 

  • 7 tbsp unsalted butter, softened 
  • Eschalot, finely diced (2/3 cup) 
  • 1 tsp chopped fresh thyme 
  • 1 tsp finely grated lemon zest 
  • Sea salt and freshly ground black pepper 

Instructions: 

Heat 2 Tbs. of the butter in a small saucepan over medium-low heat until melted.
 
Add the shallot and cook, stirring frequently, until deeply browned, 8 to 10 minutes.
 
Remove from the heat and stir in the thyme. Cool completely.
 
In a small bowl, combine the shallot mixture with the remaining
butter and the lemon zest.
 
Stir to blend well. Lightly season to taste with salt and pepper.
 
Scrape the butter onto a piece of plastic wrap, mold into a log shape, and wrap in the plastic.
 
Refrigerate until ready to use. Toss about one-third of the butter (a generous tablespoon) with a batch of vegetables after roasting.

 

Kaffir Lime Sauce

Serves: 3 | Preparation Time: 20 min

Ingredients: 

  • 1 Tablespoon olive oil
  • 2 medium shallots, finely chopped
  • 1 thumb of ginger, sliced finely
  • 6 or 7 fresh or dried kaffir lime leaves, cut into thirds
  • 1 small red chilli (seeds removed)
  • 80 ml red wine
  • 0.5 Cup tomatoes, chopped
  • 2 Tablespoon double cream
  • 2 Teaspoon brown sugar
  • Coarse salt and freshly ground pepper

Instructions: 

Heat olive oil in a medium pan over low heat. Add shallots and cook until soft and translucent, about 1 minute.

Add ginger to pan and cook for 30 seconds (if using fresh lime leaves, rub between the palm of your hands). Add lime leaves and continue cooking mixture for 30 seconds more. Add chilli and cook, stirring, until browned. Add wine and cook until liquid is reduced by half.

Add tomato and bring mixture to a boil. Immediately reduce to a simmer and cook for 20 minutes.

Strain mixture into a small saucepan through a fine mesh sieve; discard solids. Add cream to the strained sauce and place over medium heat. Cook sauce until liquid is reduced and thick enough for a sauce. Serve immediately.

 

Korean Style Beef Ribs (Bulgalbi)

Serves: 2-4 | Preparation Time: 10 min

Ingredients

  • 1/2 cup soy sauce
  • 1/3 cup sugar
  • 6 cloves garlic, minced
  • 1 spring onion chopped
  • 3 tablespoons sherry
  • 2 tablespoons sesame oil
  • 2 tablespoons roasted sesame seeds
  • 1/2 teaspoon fresh grated ginger

Instructions

In a bowl, dissolve sugar in soy sauce and sherry. Add remaining ingredients and mix well. Allow your meat to marinade for a minimum of 1 hour or overnight if you are super organised.

 

Wild Mushroom Pasta Sauce

Serves: 4 | Preparation Time: 5 min

Ingredients 

  • 200 Gram mushrooms
  • 0.5 Cup chicken, vegetable or beef stock, boiling 1/2 cup white wine
  • 0.5 Cup white wine
  • 1 Tablespoon (Metric) butter, divided
  • 0.5 Unit brown onion, minced
  • 2 Clove garlic (large), minced
  • 0.5 Tablespoon (Metric) dried sage
  • 1.5 Tablespoon (Metric) flour
  • flat-leaf parsley, chopped
  • sea salt and fresh ground black pepper

Instructions 

Heat a tablespoon of butter in a large, heavy skillet over medium-high heat. Add the chopped button or portobello mushrooms and let sit, without stirring, for about four minutes or until they have thoroughly browned on one side.

Stir and let them cook on the other side - again, without stirring - for about four minutes. Add the onion, garlic, sage. Turn the heat to low, and cook until they are all fragrant and soft.Add the second tablespoon of butter and, when melted, add the flour. Stir rapidly, letting the flour thicken with the butter into a paste. Have a whisk ready!

Slowly pour in the stock and white wine, whisking rapidly. Cook over medium-low heat, whisking, until the mixture thickens. It should thicken to the consistency of a thick gravy. Add the chopped parsley, stirring until wilted. Season to taste with salt and pepper.

Serve immediately over pasta with plenty of fresh parmesan.

Real Satay sauce

Serves: 10 | Preparation Time: 15 min

Ingredients 

  • 500 gr raw peanuts, deep fried (2 min.)
  • 5 cloves garlic, peeled
  • 8 – 10 bird's-eye chilies (this is more a sambal paste, I use 2)
  • 50 gr kencur root (galangal), peeled and chopped
  • 50 gr palm sugar, chopped (Please check your source, save the Orang-utans please!)
  • 2 ltr fresh coconut milk
  • 4 tbsp sweet soy sauce
  • 2lime leaves
  • 1 tbsp fresh limejuice, squeezed
  • 1 tbsp shallots, fried

Instructions 

Combine peanuts, garlic, chilies and kencur in a food processor and puree, or grind coarsely in a stone mortar.

Place in heavy sauce pan with coconut milk, sweet soy sauce and lime leaves. Bring to boil, reduce heat and simmer uncovered, stirring frequently to prevent the sauce from sticking, for 15 minutes. 

Add limejuice and sprinkle with shallots just before serving as a dipping sauce for satay. Season to taste with salt.