Mustard and Caper Sauce

• Ingredients

• 1 oz (25g) butter
• 4 - 5 spring onions, finely chopped
• 2 tbsp capers
• 1 beef stock cube
• 1 tsp ready made English Mustard
• 4 fl oz (125ml) water
• 6 fl oz (175ml) Extra Dry Martini
• ½ tsp salt
• ½ tsp ground black pepper
• ½ pint (300ml) double cream

• Method

• Fry the onions in the butter, until soft.
• Add the Martini and water.
• Crumble the stock cube into the pan and stir well.
• Add the capers, salt, black pepper and mustard, let the pan simmer for 2 minutes, stirring occasionally.
• Finally stir in the cream and cook on low for a further 2 minutes, do not allow to boil.

Vodka and Green Peppercorn Sauce

• Ingredients
  

• 1 ½ oz (40g) butter
• ½ oz (15g) bottled green peppercorns, drained and crushed
• 2 - 3 tbsp vodka
• ¼ pint (140 ml) double cream

• Method

• In a small saucepan, melt the butter and heat until it sizzles.
• Stir in the peppercorns and cook for 2 - 3 minutes.
• Add the vodka.
• Lower the heat a little and stir in the cream gradually so that it blends with the green peppercorn mixture.
• Serve Hot.

Red Lentil Bolognaise Sauce

• Ingredients
• 250g dry red lentils
• 1 tablespoon oil
• 2 medium onions, peeled and chopped
• 3 cloves garlic, peeled, crushed or finelychopped
• 1 tin of tomatoes
• 2 tablespoons tomato puree
• 2 teaspoons dried basil
• 2 teaspoons dried oregano or mixed dried herbs
• 2 tablespoons grated cheese
• Ground black pepper

• Method
• Cook the lentils as per the instructions on the packet
• In a large pan heat the oil, and when it is hot add the onions and garlic
• Fry until they become dark brown in colour
• Add the tin of tomatoes and juice, tomato puree, herbs and cooked lentils
• Allow to simmer over a low heat for 20-30 minutes
• Serve poured over rice or pasta with a sprinkling of grated cheese over the top

Red Pesto Sauce

• Ingredients
• 100ml (3 1/2 fl. oz)
• Vegetable Stock [if using sauce for chicken then chicken stock can be used]
• 30ml (2 tbsp) Tomato Puree
• 30ml (2 tbsp) Red Pesto

• Method
• Make up the stock and add the tomato puree and red pesto.
• Season to taste with dried herbs, salt and black pepper
• Pour over chicken/pasta/meat substitutes
• Cover and simmer for 10-15 mins.

Curry Sauce (microwave)

• Ingredients
• 1.5 oz (45g) butter/margarine
• 1 oz (25g) curry powder
• 1.5 oz (45g) plain flour
• 1 onion finely chopped
• 1 tbsp lemon juice
• 1 tsp mango chutney (optional)
• 600ml (1pint) milk
• 300ml chicken or vegetable stock
• salt and pepper to taste

• Method
• Melt butter for 30 seconds on high in a large microwavable bowl
• Add the curry powder and onion to the butter, stir well, cook for 1 minute on high
• Stir in the flour, milk, stock chutney, lemon juice
• Cook for 5-6 minutes on high until thickened
• Season to taste

Apple Sauce (microwave)

• Ingredients
• 1 large apple - peeled and chopped

• Method
• Place chopped apple in a covered basin
• Cook for 3 -4 minutes on high
• Mask with a fork, add a little water if necessary

Orange Sauce (microwave)

• Ingredients
• 200ml orange juice
• grated orange (optional)
• 2 teaspoons castor sugar
• 15g corn flour
• 100ml (2fl oz) water

• Method
• In a jug mix sugar and cornflour to a smooth paste with a little of the orange juice
• Add remainder of orange juice and water (plus orange rind if used)
• Cook for 1-2 minutes on high stirring once

Barbecue Sauce

• Serves: 4 - 6

• Preparation time: 10 mins
• Cooking time: 16 mins

• Ingredients

• 2 oz (50g) margarine or butter
• 1 large onion chopped
• 2 tsp tomato puree
• 2 tbsp wine vinegar
• 1 tbsp lemon juice
• 2 tbsp demerara sugar
• 2 tsp English mustard
• 2 tbsp Worcestershire sauce
• 1 tsp clear honey
• pinch of mixed dried herbs
• 1 tsp chilli seasoning
• quarter pint (150ml) water
• salt and pepper

• Method

• Melt the margarine/butter in a saucepan, add the onion and fry gently for 5 minutes until soft.
• Raise the heat a little, add all the other ingredients and stir well.
• Bring the sauce to the boil, then reduce the heat and simmer for about 10 minutes until well combined and syrupy.
• Serve immediately.

Low fat creamy mushroom sauce

• Ingredients

• 2 teaspoons of oil
• 1 medium onion, peeled and finely chopped
• 1 clove og garlic (optional)
• 8 medium mushrooms, washed and sliced
• 1 teaspoon of nutmeg (optional)
• 4 tablespoons of low fat fromage frais

• Method

• Heat oil in a pan and when hot add the onion, heat for 5 minutes
• Add garlic, mushrooms and nutmeg plus any seasoning you like and heat for 3 minutes
• Let this cool slightly then add fromage frais
• Mix thoroughly and heat gently