Eat with roast lamb.
Browsing: SAUCES, OILS, DRESSINGS + DIPS
White stock is the basis of many dishes. The bones are blanched in hot water to get rid of any impurities that could cloud the stock, then simmered with vegetables and aromatics until all the flavour and goodness is extracted from the bones. A white stock is made from chicken, veal or beef bones and it differs from a brown stock where the bones are roasted first.
Serve this sauce with any grilled meat, fish or vegetable or to drizzle over noodles – it keeps in the fridge for 3-4 days. Add finely chopped chilli to it to heat it up. You’ll find sweet mirin in the Asian shops. Substitute the shallot with red or white onion if you need to.
This tangy creamy buttermilk dressing is quintessentially American but when you make it with rich Irish buttermilk, it takes on a quality of its own. Great with lamb burgers, barbecue ribs or chicken wings, on salads, to dress a warm new Irish potato salad, anywhere you want a tangy creamy dressing without much effort. Pour it into a jar in the fridge where it will keep for a week and spoon it over a baked potato or on top of a quinoa or bulgar salad.
You don’t really need a recipe for gremolata, the seasoning that you add at the end of cooking to Osso Buco, the Italian veal stew – you only need to finely chop fresh parsley, lemon zest and fresh garlic together but just in case you would like exact quantities, here they are.
Serve this sauce with roast chicken breast or a fried pork chop. Make it in advance and keep it overnight in the fridge ready to reheat.
Parsley sauce is a thick white sauce flavoured with freshly chopped parsley. It is a staple of Irish cooking where we eat it with bacon and cabbage.
Olio Santo means ‘holy oil’ in Italian – it’s a hot chilli oil enjoyed by southern Italians and it’s the one you find on the table at pizzerias here. Use it on pizzas (home-made or takeaway), with roast vegetables, grilled fish or serve a drizzle with bean and pasta soup.