Add variety to hot or cold cooked chook with these lively sauces.
Roasted tomato sauce
Makes 2½ cups
- Roughly chop 5 large ripe tomatoes (approximately 700g), 3 spring onions and 7 cloves garlic. Add a knob of grated ginger, 2 tsp smoked paprika, 1 tsp cayenne (optional), a good grind of black pepper, ¼ cup white wine vinegar and a big glug of olive oil.
- Toss all together in a roasting dish with a few fresh bay leaves and roast in a 200C oven for 30 minutes or until everything is soft.
- Remove bay leaves, cool slightly, add the zest and juice of a lemon, then blend until smooth, adding a little water or stock to thin, if necessary.
- Serve warm as a gravy for grilled chicken or kebabs. Or roast chicken legs or breasts with the sauce.
To favourite, print or share this recipe, go to the recipe page.
AdvertisementAdvertise with NZME.
Mustard sauce
Makes ⅔ cup
- To a bowl add ⅓ cup sour cream, 1 Tbsp each of wholegrain, dijon, tarragon and American mustards, 1 Tbsp prepared horseradish,½ tsp cayenne and the juice of a lemon or ½ grapefruit. Whisk until smooth and season to taste.
- Serve with crumbed chicken fingers or schnitzel, in a chicken burger, or as a dressing over a chicken salad.
To favourite, print or share this recipe, go to the recipe page.
AdvertisementAdvertise with NZME.
Mint and coriander chutney
Makes 1½ cups
- In a food processor, blitz until smooth: 1 packed cup fresh mint leaves, 1 packed cup coriander leaves, 3-5 garlic cloves crushed with 1 tsp salt, 1-3 chopped green chillies, ⅓ cup plain yoghurt, 3 Tbsp tamarind paste (or chutney), the zest and juice of a lemon or lime. Season with salt and pepper.
- Chill and serve with hot or cold chicken. You can also use to marinate chicken before grilling.
To favourite, print or share this recipe, go to the recipe page.
Pea pesto
Makes 2 cups
- Blanch 1 large cup fresh (or frozen) peas then refresh and drain. Add to food processor with 1 packed cup fresh watercress (or flat leaf parsley), 1 chopped spring onion, 50g chopped walnuts, 50g finely grated parmesan, 1-2 garlic cloves crushed with 1 tsp salt and fresh black pepper.
- Blitz until smooth while slowly pouring in ⅓ cup good olive oil. Season to taste and chill.
- Serve with hot or cold chicken.
To favourite, print or share this recipe, go to the recipe page.
