Vegetable Sauce Recipe

Ingredients

1 Whole Chicken (hen)

2 cooking spoons vegetable oil

5 Spring onions

8 fresh plum tomatoes (Jos tomatoes)

8 medium Carrots

1 small cabbage

3 medium Irish potatoes

1 red bell pepper (optional)

1 green bell pepper

Salt (to taste)

3 big stock cubes

1 tablespoon thyme
Pasta with tomato & hidden veg sauce

Ingredients

1 tsp olive oil

1 large onion chopped

2 celery sticks, chopped

2 carrots chopped

1 leek chopped

2 peppers deseeded and chopped

2 x 400g cans chopped tomatoes with garlic

1 tbsp each caster sugar and balsamic vinegar

300g dried pasta

Vegetable Sauce

Vegetarian Vegetarian

Ingredients

1 tbsp olive oil

1 small red onion, chopped

1/2 leek, finely chopped

1 garlic clove, crushed

1/4 red pepper

1/2 medium carrot, peeled & chopped

1/2 medium courgette, chopped

400 g tin chopped tomatoes

150 ml vegetable stock

1 1/2 tbsp tomato puree

1 1/2 tbsp sun-dried tomato paste

1 tbsp tomato ketchup

1/2 tsp caster sugar

1 tbsp torn basil leaves (optional

Vegetable Spaghetti Sauce

Ingredients

2 tablespoons olive or vegetable oil

2 large onions, chopped (2 cups)

4 medium carrots, chopped (2 cups)

4 cups sliced mushrooms

2 medium green bell peppers, chopped (2 cups)

4 cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained

2 cans (15 ounces each) tomato sauce

2 cans (6 ounces each) Italian-style tomato paste

1 tablespoon sugar

1 teaspoon salt

1 teaspoon fennel seed, crushed, if desired

24 ounces uncooked spaghetti

Grated Parmesan cheese, if desired

Tahini sauce

Ingredients

4 tbsp tahini

1 clove garlic, crushed

1 pinch sea salt

1 tbsp extra virgin olive oil

2 tbsp lemon juice

1 tbsp shredded flat-leaf parsley

pinch sumac

75ml warm water

Mushroom sauce

Ingredients

20g dried porcini (cepes)

mushroom

50g unsalted butter

50ml extra virgin olive oil

2 cloves garlic, minced

1 small white onion, minced

1 tbsp each of fresh sage

and rosemary, finely chopped

250g button or swiss brown

mushrooms, finely diced

6 tbsp tomato puree

1/4 cup flat-leaf parsley,

finely chopped

Salt and pepper, to taste

Fresh tomato sauce

Ingredients

450 g (1 lb) roma (plum) tomatoes pinch of soft brown sugar

1 garlic clove, finely minced

½ teaspoon finely grated lemon zest

1½ tablespoons lemon juice few drops of Tabasco sauce, or to taste

60 ml (2 fl oz/¼ cup) olive oil

1 teaspoon finely chopped mint

Romesco sauce

Ingredients

2 large roma (plum) tomatoes

60 ml (2 fl oz/¼ cup) olive oil

½ small onion, finely chopped

2 garlic cloves, thinly sliced

½ red capsicum (pepper), seeded and diced

½ teaspoon chilli powder

pinch of sweet smoked paprika

1 thick slice crusty white bread, lightly toasted

1½ tablespoons toasted slivered almonds

1½ tablespoons red wine vinegar

Arrabbiata (fiery tomato sauce)

Ingredients

1/2 cup (75 g/2 1/2 oz) bacon fat

2-3 fresh red chillies

2 tablespoons olive oil

1 large onion, finely chopped

1 clove garlic, finely chopped

500 g (1 lb) very ripe tomatoes, finely chopped

500 g (1 lb) pasta

2 tablespoons chopped fresh parsley

freshly grated parmesan or pecorino cheese

serving
Eggplant tomato pasta sauce

Ingredients

1 large eggplant, stalk removed and cut into dice

2 tsp salt

1 medium onion, peeled and finely chopped

3 large cloves garlic, peeled and finely sliced

3 tins chopped tomatoes, 400g each

2 bay leaves

1 tbsp balsamic vinegar

50ml red wine

1 tbsp tomato paste

2 tsp brown sugar

1/2 tsp cayenne pepper

Chimichurri sauce

Ingredients

½ bunch coriander, leaves picked

½ bunch flat-leaf parsley, leaves picked

Salt and pepper

1 tsp ground cumin

1 tsp chilli powder

2 cloves garlic

2 French eschalot, peeled

250ml olive oil

1 tbsp red-wine vinegar

Leek and tomato sauce

Ingredients

2 to 3 large leeks

2 cloves of minced garlic

3 tbsp of extra virgin olive oil

1 kg of pureed ripe tomatoes or 2 to 3 tins of peeled tomatoes

a good pinch of salt

a good cupful of roughly chopped parsley

Coriander and mint sauce

Ingredients

100g green capsicum

1 generous cup shopped coriander leaves, stems and roots

1 shallot, sliced

1 tbsp sliced fresh ginger

1 long fresh green chili, seeded and sliced

1/4 cup fresh mint leaves

1/2 cup thick Greek-style yoghurt

Salt
Green beans with mustard sauce

Ingredients

½ tsp yellow mustard seeds

¼ tsp cumin seeds

pinch of rosemary

1 tbsp honey

¼ cup pine nuts, finely ground

1 tsp white wine vinegar

¼ tsp sea salt

¼ cup vegetable stock

Green sauce for roast lamb

Ingredients

2 bunches flat leaf parsley, picked and washed

Half a bunch mint, picked and washed

1 bunch coriander, picked and washed

4 anchovy fillets, finely chopped

6 cloves garlic, peeled and finely chopped

4 tbsp capers in brine, squeezed

Extra virgin olive oil

Freshly ground white pepper

MOLE SAUCE

Ingredients

SERVINGS: 4

1 chicken (2-3 pound)

1 onions (peeled and quartered)

4 cloves garlic (peeled and cut in half)

1 teaspoon salt

1/4 cup oil

5 ancho chile pepper (tops removed)

5 guajillo chiles (tops removed)

2 tablespoons blanched almonds (slivered)

2 tablespoons sesame seeds

2 tablespoons roasted peanuts

2 tablespoons pepitas

2 tablespoons pecans

1/2 pound plum tomatoes

1/2 pound tomatillos (husked, rinsed)

1 onions (large, cut into wedges)

8 cloves garlic

2 tablespoons oil

1 plantains (ripe, peeled and cut into 1/2 inch slices)

1/2 cup raisins

4 clove

1/2 star anise

1 stick cinnamon

3 whole allspice

1 tablespoon peppercorns

1 teaspoon oregano

1 teaspoon salt
1 tablespoon oil

1 slice bread (stale, toasted)

2 corn tortillas (torn into small pieces)

1 mexican chocolate (tablet, chopped)

1/4 cup brown sugar