Dressings and sauces

One of Greg's BBQ sauce recipes

Serves: a few | Preparation Time: 10 min


  • 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


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


  • 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 


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


  • 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


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.


Slow Roasted Balsamic Tomatoes with Baby Leeks and Basil

Serves: 2 | Preparation Time: 20 min


  • 3 tomatoes
  • 1 clove of garlic, peeled and finely sliced
  • 10 leaves of fresh Thai basil, leaves picked and torn up
  • Bay leaves
  • 4-5 baby leeks, trimmed and washed
  • Sea salt and freshly ground black pepper
  • 50ml/7fl oz cheap balsamic vinegar
  • 1 tablespoons extra virgin olive oil


Score the tops of the tomatoes with a cross. Take an earthenware dish that the tomatoes will fit snugly into, and sprinkle the garlic and basil all over the bottom of it.

Stand the tomatoes next to each other in the tray, on top of the garlic and basil, then push the bay leaves well into the scores in the tomatoes and season well.

Lay the leeks on a board and sprinkle generously with salt and pepper. Using a rolling pin, press down on top of the leeks to really squeeze the seasoning into them. This will also loosen their texture.

Cut the leeks into about three and place around the tomatoes. Pour over the balsamic vinegar, drizzle over the olive oil, and bake in the preheated 180 deg oven for an hour. Before serving, remove the bay leaves. 

Try this: These tomatoes are great served as a vegetable dish, or as part of a warm salad. Also good as a base for soup, puréed to make a sauce or served over pasta.

Recipe by Jamie Oliver




Easy asparagus with lemon dressing

Serves: 2 | Preparation Time: 5 min


  • 2 tbsp lemon juice
  • 1/2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1/2 Clove garlic, crushed and rubbed with the back of a knife to a paste.
  • 1 tsp apple cider (or malt vinegar)
  • 1/4 tsp black pepper, cracked


Lemon pepper dressing - lemon juice, extra virgin olive oil, honey, garlic (crushed), apple cider (or malt vinegar), black pepper.

To trim asparagus, snap or cut the hard woody ends off. Cook the asparagus until just tender.

Place all ingredients in a small bowl and whisk them together until they are well combined (makes about ¼ cup). Arrange the warm, cooked asparagus on a serving plate and drizzle with lemon pepper dressing.


Korean Style Beef Ribs (Bulgalbi)

Serves: 2-4 | Preparation Time: 10 min


  • 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


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.


Tomato kasundi

Serves: 15-20 | Preparation Time: 5 min


  • 1/4 cup (60ml) sunflower oil
  • 1 tbs black mustard seeds (works without, I know these aren't always in the cupboard)
  • 1 tbs ground turmeric
  • 2 tbs ground cumin
  • 2 tsp chili powder
  • 3 tbs grated fresh ginger (1tbs if powedered)
  • 4 garlic cloves, crushed
  • 1 long green chili, seeds removed, finely chopped
  • 800g Casa Gusto canned chopped tomatoes
  • 1/3 lightly packed cup brown sugar
  • 2/3 cup (165ml) malt vinegar


Place all the ingredients in a saucepan over medium-high heat with 1 teaspoon salt.
Simmer for 1-1 1/2 hours until the liquid has evaporated and the oil comes to the top.
This keeps in a container in the fridge for up to 2 weeks. Give it a good stir before serving.

Quince Paste

Preparation Time: 60 min


  • quinces
  • water
  • sugar


Wash, peel and core quinces. Chop quince flesh coarsely and place in large saucepan. Tie peel and cores in a small piece of muslin to form a bag. Add to the quinces in the pan.
Add enough water to cover the quinces and boil, covered 30 minutes or until fruit is very soft. Remove muslin bag and push flesh through a fine sieve into a bowl.
Alternatively you can process the fruit until very smooth (only do so if you have done a good job of the cleaning them)

Weigh the fruit pulp then weigh out an equal amount of sugar.
Combine sugar and fruit pulp in the same cleaned saucepan. Cook, stirring over a low heat until the sugar dissolves.

Continue to cook, stirring every 5-10 minutes, until the quince paste is very thick and a deep ruby colour. When you stir you will see a trail, this will take approx 1½ hours.
Transfer cooked paste to a lightly greased and lined 20cm x 30cm lamington pan. Spread paste flat.
Place in fan-forced oven with only the fan working (no temperature set) overnight or for several hours to dry out. Alternatively you can dry the paste in a very low oven (90°C) for several hours

Za'atar - a Middle Eastern spice blend

Serves: make a few times, it freezes well | Preparation Time: 5 min


Za'atar is a Middle Eastern spice blend that is so versatile. It can be used on meats, veggies, rice, and breads

  • 1/4 cup sumac
  • 2 tablespoons thyme
  • 1 tablespoon roasted sesame seeds
  • 2 tablespoons marjoram
  • 2 tablespoons oregano
  • 1 teaspoon coarse salt


Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well. 

Store za'atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za'atar can be used from 3-6 months.

White bean puree & feta spread

Serves: 4 | Preparation Time: 20 min


  • 2 tsp olive oil
  • 2 anchovy fillets
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 1 tbs fresh lemon juice
  • 35g  marinated feta, crumbled
  • Salt & freshly ground black pepper
  • Seared lamb cutlets with green beans & olives, to serve


Heat the oil in a non-stick frying pan over medium heat. Add the onion, anchovy and garlic and cook, stirring, for 3-4 minutes or until onion softens.
Add the cannellini beans, lemon juice and feta and cook, stirring, for 1-2 minutes or until heated through.
Place the bean mixture in the bowl of a food processor and process until almost smooth. Return to pan and place over low heat. Cook for 1 minute or until heated through.
Season with salt and pepper. Serve with lamb cutlets with green beans & olives.

Wild Mushroom Pasta Sauce

Serves: 4 | Preparation Time: 5 min


  • 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


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.

Radish Butter for Hearty Steaks


  • 150g radish
  • 1tbsp sea salt
  • 50g good salted butter, softened
  • 3 tbsp chopped chives
  • 1/2 clove garlic, crushed salted (this will take out some punch and soften the taste).
  • 2 250g grass fed sirloin steaks


Prepare and light the barbecue. Grate the radishes and layer up in a small colander, sprinkling the layers with sea salt. Place on a plate and leave to stand for about 30 minutes, until a pool of juices has collected on the plate.  
Rinse under plenty of cold running water. Squeeze out any remaining juices with your hands and pat the radishes dry between plenty of layers of kitchen paper.  

Beat the butter in a bowl with the garlic and grated radish. Check the seasoning, stir in chives and spoon into a serving dish. Cover and chill until ready to serve. (If you make more you can place in glad wrap and make a roll. Once it's frozen you can slice disks off).  

Cut the steaks in half and season lightly with pepper. When the barbecue is ready, cook the steaks for 2-3 minutes on each side (the cooking time will vary, depending on the heat of the barbecue and distance from the coals. For medium to well-done steaks, you will need to cook them for longer). Serve topped with spoonfuls of the flavoured butter.

Real Satay sauce

Serves: 10 | Preparation Time: 15 min


  • 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


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.

Grape and Green Tomato Chutney

Serves: 8-10 | Preparation Time: 40 min


  • 2 lbs. Green tomatoes, sliced* you can use ripe romas but you will only need half the sugar.
  • 4 tart apples
  • ½ tsp. salt
  • 2/3 cup chopped onions
  • 2 ¾ cups dark brown sugar
  • 2 cups cider vinegar
  • 1 cup seedless raisins
  • ½ tsp. hot red pepper flakes
  • 1 tsp. mustard seed
  • 1 tsp. dry mustard
  • 1 tsp. Finely chopped fresh ginger
  • 3 cups green seedless grapes


Put the tomato slices in a large saucepan.
Peel and dice the apples and add them to the tomatoes.
Add the onions, sugar*, vinegar, raisins and salt. Mix well. Cook over medium heat for about 30 minutes.

Add the red pepper flakes, mustard seed, dry mustard, ginger and grapes to the hot mixture.

Cook for about 30 minutes longer, or until mixture is thick.

Pack chutney into hot sterilized jars, preferable 1-cup size. Seal at once.