Chef Jason Parsons shares three delicious sauce recipes to elevate and brighten any meal, from a classic basil pesto to a sweet cilantro and red pepper chutney.
Three delicious sauce recipes
Lemon dill aioli
Ingredients:
1 tsp finely chopped garlic
1 egg yolk
1 cup olive oil
1 lemon – juice & zest
1 tsp chopped dill
Method:
1. Place the egg yolk and garlic into a bowl and whisk while slowly adding the olive oil.
2. Once all the olive oil is whisked in, add the lemon juice, zest and chopped dill.
3. Season with a pinch of salt, chill before serving.
Classic basil pesto
Ingredients:
2 cups Basil leaves (stems removed)
2 cloves roasted garlic
1 tbsp toasted pine nuts
2 tbsp grated Parmesan
pinch lemon juice
1 cup olive oil (add more olive oil if needed)
Method:
1. In a pot of salted boiling water, blanch the basil, leave for only 10 seconds and then chill in ice water for 30 seconds. Then remove the basil and dry over paper towel.
2. Now add the blanched basil into a blender with the roasted garlic, pine nuts and lemon juice. Puree while slowly adding the olive oil.
3. Once all the oil is added, finish with the Parmesan.
4. Chill and serve.
Cilantro and red pepper chutney
Ingredients:
4 cups red bell peppers seeded & cut into julienne
2 cups red onion peeled & cut into julienne
1/2 cup cilantro leaves
1 Thai chili seeded & finely chopped
1 star anise
1 bay leaf
1/2 cinnamon stick
1/2 orange zest
1/2 cup orange juice
1 cup balsamic vinegar
1/2 cup sugar
Method:
1. Mix the red onions, chili, star anise, bay leaf, cinnamon stick, orange zest, orange juice, half the peppers, the balsamic vinegar and sugar in a large pot. Place over medium heat and cook. Stir occasionally to allow the flavours to build and for the peppers and onions to soften.
2. Cook until it is almost a puree and then add in the remaining peppers and cilantro. Simmer for three minutes and then remove from the heat allow cooling.
3. Once cool, chill overnight in the fridge and then remove the star anise, bay leaf, cinnamon stick.
4. Serve chilled or warm.