Category: Recipe

Spicy Cocktail Sauce

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Canarian Recipes: Salsa Rosada Picante

Spicy pink sauce, creamy and versatile blend, ideal for accompanying seafood, snacks or sandwiches. Prepared by combining mainly mayonnaise and ketchup, enhanced with spicy touches in addition to citrus touches (lemon/orange) and garlic for added flavor.

More Pink Sauces

Ingredients

  • 4 tablespoons Tomato Sauce
  • 6 tablespoons Mayonnaise
  • 1 small hot chili, deveined, finely chopped
    to taste – chili powder, paprika can substitute
  • 2 tsp. of Whiskey, optional
  • 2 teaspoons Lemon juice
  • Salt, black pepper

Method

  1. Combine and chill 2 hours before use.

Serve with

  • Goes well with grilled or roast chicken.
  • Avocado
  • Prawns

More Pink Sauces

Marie Rose SauceMarie Rose Sauce

A classic sauce that totally transforms a homemade prawn cocktail, Marie Rose sauce is the perfect accompaniment to fish, seafood and even burgers.

Easy Cocktail SauceEasy Cocktail Sauce

Slightly tangy pink sauce, creamy and versatile blend, ideal for accompanying seafood, snacks or avocado. Prepared by combining mainly mayonnaise, tartare sauce and ketchup, in addition to citrus touches.

Spicy Cocktail SauceSpicy Cocktail Sauce

Spicy pink sauce, a creamy and versatile blend, ideal for accompanying seafood, snacks or sandwiches. Prepared by combining mainly mayonnaise and ketchup, enhanced with spicy touches.

Creamy Pumpkin Soup

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Canarian Recipes: Sopa Cremosa De Calabaza

Pumpkin soup is a classic dish that is healthy and very easy to prepare. With a smooth texture and a slightly sweet flavour, it makes a starter or a light dinner.

Ingredients

  • 500 g pumpkin
  • 1 medium potato
  • 1 carrot
  • 1/2 onion
  • 1 clove garlic
  • 500–700 ml vegetable stock (or water)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Optional

  • Double cream or cream cheese 
  • Seeds or croutons for garnish

Method

  1. Peel and chop the pumpkin, potato, and carrot into pieces.
  2. Finely chop the onion and garlic.
  3. In a pot, add the oil and sauté the onion and garlic until golden brown.
  4. Add the pumpkin, potato, and carrot.
  5. Pour in enough stock to cover the vegetables.
  6. Cook for about 20 minutes until everything is soft.
  7. Blend everything until you achieve a smooth soup.
  8. Add a splash of cream if you prefer a creamier texture.

 

Tip for Extra Smoothness
You can add a touch of ginger or nutmeg for extra flavour.
If you prefer a lighter soup, add more stock.
Roasting the pumpkin beforehand can also enhance the flavour.

Easy Stuffed Tomatoes

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A classic French recipe where fresh tomatoes are stuffed with a delicious breadcrumb mixture, topped with cheese and drizzled with oil. A quick easy dish that can be made ahead of time.

Ingredients

  • 6 medium, ripe tomatoes
  • 100 grams of breadcrumbs
  • 50 grams of grated cheese, eg cheddar
  • (Cheese alternatives like goat cheese, blue cheese)
  • 1 small onion
  • 2 tbsp butter
  • 3 tablespoons of chopped herbs, optional
  • Creme Fraiche or Sour Cream as needed for cheese mix.
  • Salt and Pepper to taste
  • Oil, Butter
  • Nuts, eg crushed walnuts, to decorate, optional.

With Goat Cheese mixed with a little Cream

Preparation

  1. Wash the tomatoes, cut off a lid and extract the juice and the seeds
  2. Reserve the juice.
  3. Place the cheese, breadcrumbs, chopped herbs and the tomato juice in a bowl. Season to taste.
  4. Sauté the finely chopped onion in the butter, then add it to the other ingredients.
  5. Stuff the tomatoes with the mixture, then sprinkle with grated cheese.
  6. Arrange in a baking dish and dot with butter.
  7. Bake in a pre-heated at 350 °F (180 °C), air fryer 170 °C)  for about 15 minutes give or take, until golden brown.
  8. If using  cheese like goat cheese or blue cheese, add at the end of cooking and heat only slightly to avoid too much melting, or leave at room temperature,

Blue Cheese Stuffed Tomatoes

Replace the grated cheese with a little butter and add a soft blue cheese, mashed, at the end and cook an extra minute (or leave uncooked).

Best Sauce for Steak?

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The best steak sauces balance richness with acidity or bold flavors. Making pan sauces is relatively simple and imparts a rich, robust flavour to dishes. If you’ve already mastered how to cook the perfect steak then read on.

Quick Links for Steak Sauces

Top Steak Sauces

Top choices including creamy mushroom sauce, peppercorn sauce, bright chimichurri, classic béarnaise and savory red wine jus. Butter based sauces, eg simple garlic butter are also excellent for enhancing flavor without covering the taste of the meat.

Chimichurri SauceChimichurri Sauce

Originating from Argentina commonly served with steak, an oil-based, blending of finely chopped coriander, garlic, oregano, red wine vinegar and red pepper flakes for a tangy, herby flavor.

Peppercorn SaucePeppercorn Sauce

A classic sauce made with black peppercorns, cream and brandy for a lovely, rich sauce. Use mustard instead of Worcestershire sauce (NOT in the classic recipe).

Diane SauceDiane Sauce

Diane sauce is typically a creamy, light brown, or beige color. A traditional Diane sauce DOES NOT rely on Worcestershire sauce for a kick, a classic recipe can be made ...

Garlic Butter SauceGarlic Butter Sauce

5 minute garlic butter sauce, flavorful and pairs perfectly with steak, chicken, pasta and seafood. Excellent chilled for making garlic bread. Herbs to your taste!

Creamy Mushroom SauceCreamy Mushroom Sauce

A highly versatile creamy Mushroom Sauce for steak, chicken, pork and other seared meats. Goes well with pasta too yet incredibly simple to make.

Red Wine SauceRed Wine Sauce

Deliciously rich red wine sauce as an accompaniment to steak. Easy to make – cook it while steaks are resting then drizzle over. Goes well with chicken too.

Blue Cheese SauceBlue Cheese Sauce

This classic blue cheese sauce comes together in under 5 minutes with just 4 ingredients. Loaded with blue cheese flavor and great for salads, steaks, fries, it’s perfectly balanced.

Béarnaise SauceBéarnaise Sauce

Béarnaise Sauce has the same creaminess as the basic hollandaise but a subtle acidity from the vinegar. Béarnaise sauce’s flavours are much richer and more pronounced than a classic hollandaise.

Quick Links for Steak Sauces

Chimichurri Sauce

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Chimichurri is a vibrant, uncooked, green herb sauce originating from Argentina and Uruguay, commonly served with grilled meats, particularly steak. It is oil-based, blending finely chopped coriander, garlic, oregano, red wine vinegar and red pepper flakes for a tangy, herby flavor.

Easy Version: Ingredients

  • 25-30g fresh cilantro – stems and leaves
  • 10-15g fresh parsley – stems and leaves
  • 1 tablespoon dried oregano
  • 2 cloves garlic
  • 150ml oil
  • 3 tablespoons red wine vinegar
  • 1 – 2 teaspoons crushed red pepper flakes
  • 1/2 teaspoons coarse salt

Method

  1. Blend everything in a food processor until smooth.
  2. Adjust seasoning with salt, to taste. Blend again if needed.
  3. Transfer to an airtight container and refrigerate until ready to use.
  4. Bring to room temperature before serving.
  5. Can be heated gently to serve if required.

For Red Chimichurri Sauce Add

  1. ½ a medium roasted red pepper
  2. 1 teaspoon smoked paprika
  3. ½ teaspoon cumin, optional

For Creamy Chimichurri Sauce Add

  • 150ml Sour cream
  • Leave out parsley
  • Reduce oil

Peppercorn Sauce

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A classic sauce made with black peppercorns, cream and brandy for a lovely, rich sauce. Use mustard instead of Worcestershire sauce (NOT in the classic recipe). Choice and quantity of mustard is to your taste and will affect the colour as will any pan juices added.

Ingredients

  • 1 tbsp butter
  • 1 onion, chopped
  • 2 cloves garlic
  • 1 tbsp crushed peppercorns
  • 250ml double cream
  • 100ml beef stock
  • 1 tsp Worcestershire sauce, optional
  • Mustard as an alternative to Worcestershire sauce
  • Herbs to taste
  • Salt to taste

Method

  1. Melt the butter in a pan over a medium heat
  2. Add the garlic and onion.
  3. Cook on medium heat for 2 minutes, stirring often, until they begin to brown.
  4. Add in the beef stock and Worcestershire sauce and stir.
  5. Add in the cream, pepper and herbs, stir and reduce the heat to low.
  6. Cook for 5-7 minutes further, or until the sauce has thickened to your liking.
  7. Taste, add salt as required

Wild Salmon With Pink Peppercorn Sauce

Ring the changes with your peppercorns and mustard to refine the sauce for other meats, fish and seafood.

Mustard Options

Mustard options range from mild, tangy, yellow to pungent, complex Dijon, coarse whole grain, and sweet honey mustard. Specialized varieties include French, spicy brown, hot English, German and beer-infused options.

Diane Sauce

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Diane sauce is typically a creamy, light brown, or beige color. It is a rich, pan-reduction sauce made with cream, onions, mustard, Worcestershire sauce (optional)  and brandy. The color can vary from a pale cream color to a deeper, reddish-brown if more tomato paste or Worcestershire sauce is added.

A traditional Diane sauce DOES NOT rely on Worcestershire sauce for a kick, a classic recipe can be made without it by relying on the depth of brandy, mustard and pan juices.

Ingredients

  • 2 tbsp unsalted butter
  • 1/2 small onion, very finely diced
  • 100g button mushrooms, sliced thinly
  • 2 cloves garlic, crushed or minced
  • 50ml brandy or cognac
  • 1 tsp Dijon mustard or French mustard 
  • 200ml rich beef stock
  • 100ml heavy/double cream
  • 1 tbsp fresh herbs, chopped
  • 1 tsp lemon juice
  • salt and black pepper to taste

Method

  1. Melt the butter in a pan (preferably the one used to cook your steaks) over medium heat.
  2. Add the finely diced onion and mushrooms.
  3. Sauté until they are softened and lightly browned.
  4. Add the garlic and cook for another minute until fragrant.
  5. Pour in the brandy. and simmer until the liquid is reduced by half.
  6. Stir in the mustard and beef stock.
  7. Turn up the heat and reduce the sauce allowing it to thicken slightly.
  8. Lower the heat and stir in the cream.
  9. Simmer gently for 2–3 minutes until the sauce coats the back of a spoon.
  10. Remove from heat and stir in the lemon juice and fresh herbs.
  11. Season with salt and pepper to taste.

Mustard Options

Mustard options range from mild, tangy, yellow to pungent, complex Dijon, coarse whole grain, and sweet honey mustard. Specialized varieties include French, spicy brown, hot English, German and beer-infused options.

 

Garlic Butter Sauce

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5 minute garlic butter sauce, flavorful and pairs perfectly with steak, chicken, pasta and seafood. Excellent chilled for making garlic bread. Herbs to your taste!

Ingredients

  • 150g butter softened
  • 2 garlic cloves crushed
  • 2 tsp finely chopped herbs, 1 tsp if dried, optional

Method

  1. Melt the butter in a pan over a medium heat.
  2. Add garlic and parsley, if using.
  3. Season with a little salt and black pepper.
  4. Serve immediately or leave to cool.

Tips

  • Goes with almost any meat, seafood, pasta.
  • Roast the garlic first for a luxuriously different taste.
  • Chill and spread on bread then bake.
  • Vary with herbs, fresh or dried, to your taste

Creamy Mushroom Sauce

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A highly versatile creamy Mushroom Sauce for steak, chicken, pork and other seared meats. Goes well with pasta too yet incredibly simple to make.

Ingredients

  • 40g butter
  • 1/2 small onion, finely chopped
  • 1 garlic clove, crushed, optional
  • 225g button mushrooms, wiped and sliced
  • 150ml dry white wine
  • 150ml cream, single or double to taste
  • 1 tbsp freshly chopped herbs, optional to taste
  • salt and black pepper

Method

  1. Melt the butter in a pan over a medium heat
  2. Add the onion. and cook until softened.
  3. Add the garlic and mushrooms and cook for 3–4 minutes.
  4. Add the wine and reduce the volume of liquid by half.
  5. Stir in the cream and herbs and simmer briefly.
  6. Season to taste and serve.

Tips

  • Add more butter and cream to serve over pasta.
  • Mix with leftover roast chicken for a quick pie.
  • Sour cream or crème fraiche can be substituted for a tangier taste.

Red Wine Sauce

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Deliciously rich red wine sauce as an accompaniment to steak. Easy to make – cook it while steaks are resting then drizzle over. Goes well with chicken too.

Ingredients

  • 2 tbsp butte
  • 1/2 small onion finely chopped
  • 1 tsp plain flour
  • 1 tbsp red wine vinegar
  • 150ml red wine
  • 200ml chicken or beef stock

Method

  1. On medium heat add half the butter and the shallots and sizzle for 2 mins to soften.
  2. Stir in the flour and cook to a lump free paste, then add the vinegar and bring to a simmer.
  3. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan.
  4. Whisk in the mustard and then the stock.
  5. Simmer the sauce down to about 200ml in total, then taste and season.
  6. Whisk in the remaining butter, plus any resting juices from the steaks (or chicken).
  7. Serve the steaks on warm plates and spoon the sauce over the top.

Variations

  • Goes well with grilled or roast chicken.
  • Add sliced mushrooms.
  • Add 1 level tsp of tomato paste.
  • Try it with pasta and parmesan.