Australian Functional Ingredients – by Vic Cherikoff

Category Archives for "sauces"

Seeded Mustard with Paperbark Smoked Oil

Seeded Mustard with Paperbark Smoked Oil Everyone loves a roast turkey, especially when cooked perfectly so the meat is succulent and tender. However, instead of turkey with cranberry sauce I usually serve it with rosella confit as it pairs very well. Recently, I had neither cranberry sauce nor rosella confit handy so I decided to [...]

Wattleseed and red wine sauce

Wattleseed and red wine sauce 250ml meat stock 100ml red wine 15g wattleseed Combine all the ingredients and bring to the boil. Simmer and reduce to thicken. Strain out the wattle grounds and freeze for other applications eg. as a crumb or mixed into breadcrumbs over meats or vegetables prior to stir-frying, deep frying or [...]

Lemon Myrtle Sprinkle butter sauce

Lemon Myrtle Sprinkle butter sauce This method is the same for native aniseed myrtle, native thyme or Alpine pepper and their applications are also identical. Pepperberries can also be used for butter sauces although the burgundy colour of the berries is better presented in a white or cream sauce or simply added as a garnish [...]

Light Lemon Myrtle mayonnaise

Light Lemon Myrtle mayonnaise 350g no fat or low fat ricotta cheese 2 tablespoons Dijon mustard 5g ground Lemon Myrtle Sprinkle ¼ teaspoon salt 100ml polyunsaturated oil Mix together the cheese, mustard, Lemon Myrtle Sprinkle and salt. Add the oil in a very thin stream whisking constantly until the sauce is smooth and thick. Leave [...]

Lemon aspen and ginger sauce

Lemon aspen and ginger sauce This is an easy quick recipe to prepare. Add and mix together some lemon aspen juice (about 3% or to taste) with some honey, crushed ginger and Alpine pepper. Use this as a drizzle over Atlantic salmon for a very easy and delicious entree. Garnish with some greens and extra [...]

Wild lime and munthari meat jam

Wild lime and munthari meat jam When cooking fruits there are two choices of boiling medium for each of two effects: . Some fruits with delicate flesh will cook down no matter what medium but as a rule, boiling fruits in water will tend to reduce the fruit flesh to a purée since the water [...]

Native pepperberry cream

Native pepperberry cream Thawed native pepperberries will bleed a burgundy juice into cream sauces and can be used for a feathering or ‘comet’ effect. They also make a versatile native pepperberry butter simply whipped into butter and left chill overnight for the flavour to infuse. Use native pepperberry cream or butter as an accompaniment to [...]

Munthari and mushroom sauce

Munthari and mushroom sauce The longer this is cooked the more of the apple flavour of the muntharies imparted to the dish. A modification is to use the sauce to flavour slices of any native flavoured bread and then to set the resulting savoury bread pudding with an omelette mix of seasoned eggs and milk. [...]

Mountain pepper and native thyme sauce

Mountain pepper and native thyme sauce 300ml full-bodied red wine 3 shallots, coarsely chopped 3 tablespoons beef stock 1 clove garlic, crushed 2 teaspoons ground native thyme 2 teaspoons ground Alpine pepper pinch of cayenne peppersalt and ground black pepper 100g beef marrow bones (optional) 1 tablespoon brandy 3 tablespoons butter Heat the wine then [...]

Wild lime and munthari meat jam

Wild lime and munthari meat jam 1 large egg yolk 1 teaspoon Dijon mustard 240ml polyunsaturated oil 15ml Lemon aspen juice ¼ teaspoon salt Starting with all the ingredients at room temperature, whisk the egg yolk and mustard for a minute then slowly add the oil a few drops at a time until it is [...]