Plein Temps Tout?

Roughly translates as 'full time everything!' Leading such a busy life, like so many of us. It's easy to fall into the trap of convenience over quality. But ready meals, sauces in jars and processed food always tasted a bit naff to me. Now cooking from scratch is a big part of my home life and I'm always out to convert people who think they can't, for a number of reasons. I'm always inspired to try new ideas and flavours, and when things work I'll put them on here, alongside some classics of course!

Friday, 9 November 2012

morrocan inspired sauce

This is a sauce concocted to put a different spin on roast chicken. Served with rice and roasted butternut squash and sweet potato.

In a saucepan heat up:

1 chopped onion, heat until softened then add
1 tin of plum tomatoes.
turn off the heat and allow to cool, then blend (with a stick blender) until smooth.
Put back on the heat and add:

Splash of red wine
splash of balsamic vinegar.
1/2 tsp each of cumin, paprika, ground coriander and mustard seed.
heaped tsp of brown sugar
big pinch of ground cinnamon
big pinch of ground ginger
Then add 65g of dried fruit ( I bought a mixed bag that had raisins, sultanas and dried apricots.)

 This could be used as a tagine sauce for lamb or mixed veg.

Enjoy!

No comments:

Post a Comment

Please leave a comment, especially if you've tried any of the recipe's! Would love to hear from you all :)