1. Chimichurri sauce
(Pictured far left)
Prep time: 10 mins
Makes: 1 cup
In small food processor, process 1 tablespoon red wine vinegar, ½ cup extra virgin olive oil, 2 halved cloves garlic, ½ teaspoon dried chilli flakes, 1 teaspoon sea salt flakes, 2 cups loosely packed fresh flat-leaf parsley leaves, 1 teaspoon dried oregano and 1 tablespoon lemon juice until finely chopped. Season. Transfer to a small bowl or jar; cover tightly. Refrigerate until ready to use.
Tip:
Fresh chimichurri will keep in the fridge for up to three weeks. Goes with beef, pork, chicken, veges or fish.
2. Smoky barbecue sauce
(Picture second from left)
Prep + cook time: 35 mins
Makes: 1½ cups
Heat 1 tablespoon extra virgin olive oil in a medium saucepan over medium-high heat; cook 1 finely chopped medium brown onion for 5 minutes or until softened. Add 2 coarsely chopped cloves garlic and 1 tablespoon smoked paprika; cook until fragrant. Add 2 teaspoons finely grated ginger, 1 tablespoon tomato paste, 1 tablespoon dijon mustard, ¼ cup maple syrup, ¼ cup apple cider vinegar and 400g canned crushed tomatoes. Simmer, uncovered, for 20 minutes or until thickened. Blend sauce until smooth; season. Cool.
Tip:
Add ½-1 teaspoon of chilli flakes if you like a little heat. Goes with meat or chicken.
3. Romesco swirl sauce
(Pictured second from right)
Prep + cook time: 20 mins + cooling
Makes: 1 cup
Preheat oven to 180°C. Roast ⅓ cup blanched almonds on an oven tray for 10 minutes or until lightly browned. Cool. Process nuts with 140g drained bottled fire-roasted capsicum, 1 chopped clove garlic, 1 teaspoon smoked paprika, ½ teaspoon chilli flakes and 1 tablespoon sherry vinegar until smooth. With motor operating, gradually add ¼ cup extra virgin olive oil until combined. Transfer to a bowl; season. Swirl with 2 tablespoons sour cream.
Tip:
If you can’t find fire-roasted capsicum, use fresh instead. Goes with chicken or beef.
4. Anchovy, garlic and lemon butter
(Pictured far right)
Prep time: 10 mins
Makes: ⅔ cup
Beat 125g softened butter in a small bowl with an electric mixer until light and creamy. Beat in 2 crushed cloves garlic, 2 teaspoons finely grated lemon zest, 3 chopped anchovy fillets and 1 tablespoon finely chopped fresh flat-leaf parsley until combined. Season with freshly ground pepper.
Tip:
You can also fold this sauce through a potato salad. Goes with steak, chicken or fish.
