Coriander Mushroom Sauce

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Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems.

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[column type=”one-half” last=”true” ]Coriander creates a lovely flavor in food, complemented with mushrooms in a white sauce you’ll get Coriander Mushroom Sauce, this can work well with oven backed cod, new potatoes & vegetables or salad.

  • 4 fillets of cod
  • New potatoes
  • Carrots
  • Ruccola

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Ingredients

  • Knob of butter
  • 1 medium finely chopped onion
  • 1 large crushed garlic clove
  • Fresh bunch of coriander
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon all purpose flour
  • 1 cup milk
  • 6-12 chopped mushrooms
  • 1/4 teaspoon garam masala
  • Finely chopped dried harbanero to taste (optional)
  • Black pepper

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Method

How to make the sauce:

1. Heat the butter in a heavy-bottomed saucepan over a medium heat. Add the chopped onion and salt and cook, stirring often, until the onion has gone translucent, about 3 minutes.

2. Add the garlic and harbanero (optional) and cook, stirring, 1 minute. Add the coriander and cumin and cook, stirring, 1 minute.

3. Remove the pan from the heat and stir the flour in. Then replace on a medium heat and stir about 2 minutes. Gradually pour in milk, stirring constantly to prevent lumps. Once you are content with the consistency of the sauce add the mushrooms and simmer gently for 5 minutes stirring regularly.

4. Finally stir in the garam masala and continue to cook at a bare simmer until the mushrooms are tender, add salt and pepper to taste.
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BBQ Sauce

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The precise origin of BBQ sauce is unclear. Some trace it to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while others place it at the formation of the first American colonies in the 17th century. References to the substance start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century.

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[column type=”one-half” last=”true” ]The most common barbecue sauce in the United States is a commercialized Kansas City-style which uses tomato purée, corn syrup, molasses and vinegar and has a long shelf life. Different geographical regions have allegiances to their particular styles and variations for barbecue sauce. For example, vinegar and mustard-based barbecue sauces are popular in certain areas of the southern United States, while in the northern U.S. tomato-based barbecue sauces are well-known. In Asian countries a ketchup and corn syrup-based sauce is common. Mexican salsa can also be used as a base for barbecue sauces. [/column]

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Ingredients

For the BBQ Sås

  • Olive oil
  • 1 small finely diced onion
  • 2-3 cloves garlic finely chopped
  • Sea salt
  • Black pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 tablespoon cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 6 tablespoons tomato ketchup
  • A small amount of chopped harbanero chilli (optional)

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Method

1. Heat oil in a frying pan, add onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened.

Add paprika and stir to combine. Cook for 10-15 minutes until onion is caramelizing, then add vinegar and let it cook out for a few minutes. .

2.Add Worcestershire sauce and tomato sauce, mix well and continue to cook for about 8 minutes until sauce has reduced to a dropping consistency. Taste and adjust seasoning.

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