Sauces & Chutneys – Pescetarian Pleasures

This post is a bit of a nod to my love of this fine fruit, the blood orange! I´m always super excited when they come into season, forgetting about how great they taste, they are just so damn good to look at! The deep crimson colour that seems to seep through to the outer peel,…

Romesco sauce originates from Tarragona, which is here in Cataluña. It is often associated with Calçots, although it was initially made to eat with fish. The nutty, sweet, garlicky flavour, with a slightly coarse texture goes really well with most fish and seafood dishes. Ingredients: 4 red peppers, sliced and roasted 500g almonds 3 garlic…

WARNING! This sauce packs some serious heat! I´ve mentioned my love of hot sauces before, in my Chipotle Salsa recipe post. I needed a spicy dipping sauce, and for once the Chipotle Salsa wasn´t going to do the job! This sauce is great for dipping spring rolls, crab cakes, or being diluted in a vinaigrette style dressing…

You know when a person’s enthusiasm for something is contagious….meet Matthew Calderisi. He’s the ultimate ‘fermentation fanatic’. Having been a restauranteur  in Montreal, before coming to Barcelona many years ago, he has always been very interested in food. His years of experience fermenting foods started when his Korean friend Donald’s mum taught him to make Kimchi,…

Oh my goodness, this stuff is to die for! The sweet, salty, sticky, gooey, buttery loveliness….it’s naughty stuff, but it just tastes so damn good! It can be spooned onto desserts, poured over pancakes, added to coffee, drizzled over ice cream, or even just enjoyed on a piece of toast. I made this batch be…

I really don’t like the cold…I’m always chasing the heat and often add some sort of spice or hot sauce to my food. It’s like a constant quest, searching for the perfect amount of heat.

Ingredients: 200g Spinach Parsley, small bunch 40g Walnuts 40g Parmesan 4tbsp Olive oil Salt and Pepper Put all of the ingredients into a food processor and blend. Some people like their pesto really smooth, but I prefer to leave a bit of texture. Store in a jar or airtight container and it will last for weeks…

Salted caramel sauce

Oh my goodness, this stuff is to die for! The sweet, salty, sticky, gooey, buttery loveliness….it’s naughty stuff, but it just tastes so damn good! It can be spooned onto desserts, poured over pancakes, added to coffee, drizzled over ice cream, or even just enjoyed on a piece of toast. I made this batch be poured on top of Baileys panna cotta, but it can be enjoyed in so many ways. Just as a safety precaution, caramel tends to splatter a lot, so make sure you wear long sleeves to stop yourself getting burned.

Ingredients:

100g sugar

25g salted butter

125ml double cream

1/2 tsp salt

Method:

To make this sauce we are going to make a dry caramel (meaning the sugar just liquefies and turns to caramel on it’s own, without adding water). Put the sugar in a small sauce pan and heat over a medium heat. Sugar turns to caramel at a high temperature so be careful, it’s HOT! As the sugar starts to melt and dissolve, shake the pan to mix the sugar. Don’t use any utensils like a wooden spoon or spatula, otherwise the caramel may crystallize. Be careful not to burn it, that burn flavour ruins the sauce!

Once all the sugar has melted, add the butter and whisk vigourously. Keep whisking for 2 or 3 minutes, until the butter has melted, and the ingredients are well mixed. Warm the cream until it’s hot and add to the caramel slowly.

If the cream is cold the caramel tends to splatter and bubble away! Boil the caramel for a minute, then remove from the heat and stir in the salt.

Char’s tip: Make the sauce in advance. The caramel thickens nicely, as it cools down. Once made it can be stored in a sterilised jar.