PERI-PERI SAUCE
SWEET AND SOUR SAUCE
LEMON BUTTER SAUCE
TARTAR SAUCE
PERI PERI SAUCE
- 25 ml oil
10 ml Worcester
25ml tomato sauce
7 ml salt
5 ml paprika
5 ml mustard
10 ml peri peri powder
140ml white wine
1 tablespoon cornstarch
Method:
Mix all the ingredients except the last two.
Bring slowly to the boil and thicken with flour then mix with wine and constarch.
Taste, and add seasoning if necessary. Serve warm.
SWEET AND SOUR SAUCE
- 1 small red pepper, seeded and finely chopped
1 carrot grated
80 ml vinegar
62.5 ml sugar
25 ml soy sauce
2 ml salt
250 ml boiling water in which chicken cube is resolved and the 10ml corn flour
125 g pineapple chunks
Method:
Pour boiling water over peppers. Mix vinegar and sugar and stir at low temperature until it is melted. Add drained pepper and all the other ingredients except the last two with the vinegar mixture. Bring back to a boil. Taste the sauce, if necessary season with salt and pepper. Add pineapple chunks and corn flour. Mix well and serve. You can have it with pork or with cooked meatballs it is delicious.
LEMON BUTTER SAUCE
- 115 g butter
75 ml lemon juice
30 ml parsley, chopped
5 ml salt
pepper to taste
Method:
Melt the butter and stir in the remaining ingredients.
TARTAR SAUCE
- 2 hard-boiled eggs, chopped
3 small pickles onions, finely chopped
50 ml chopped chives
1 tablespoon Capers
1 tablespoon chopped gherkins
1 tablespoon chopped parsley
250 ml mayonnaise
Method:
Mix all ingredients. Check for taste season if necessary.
TARTAR SAUCE 2
- 250 ml mayonnaise
3 gherkins, chopped
3 spring onions, chopped
1 clove garlic, chopped
25 ml parsley, chopped
10 ml lemon juice
5 ml mustard
15 ml green pepper, chopped
Salt and pepper to taste
5 ml sugar, optional
Method:
Mix all the ingredients and let it stand for a while so that the flavors marry.
