sauces and dressings

Prik Nam Pla (พริกน้ำปลา) is an incredible Thai Table Condiment made with chilis, fish sauce and aromatics for spring rolls, fish and everything in between.

Prik Nam Pla - The Incredible Thai Table Condiment

Garlic

Thai bird chilis

Lime

tbsp Fish sauce

sugar

Cilantro

(chopped

garlic chives

Mix your minced garlic, Thai bird chilis, lime juice, fish sauce, sugar or sugar substitute like stevia and cilantro in a bowl. Taste test. Adjust for your desired level of spice by adding more chili, sour by adding more lime, salty by adding more fish sauce and sweet by adding more sugar or sugar alternative.

Enjoy! Refrigerate leftovers in a sealed container for up to 3 days.

https://www.youtube.com/watch?v=MSJ2chC5SLo

Prik Nam Pla (พริกน้ำปลา) is an incredible Thai Table Condiment sauce made with chilis, fish sauce and aromatics that we love slathering on everything from spring rolls to seafood and everything in between.

Full Recipe: https://www.hwcmagazine.com/recipe/prik-nam-pla/

Prik Nam Pla: The Incredible Thai Condiment

Salmoriglio is a versatile sauce, brightly flavoured with plenty of lemon and oregano.

Grilled, marinated chicken with salmoriglio

chicken thighs, skin on

green beans

For the salmoriglio, combine all of the ingredients in a jar with a tight-fitting lid. Shake well and season to taste.

Season the chicken with salt and place in a non-reactive container or dish. Pour over half of the salmoriglio, and mix well, ensuring that the chicken is well-coated. Cover and refrigerate for at least one hour to marinate.

Heat a charcoal grill or grill pan over a high heat and cook the chicken for 3-4 minutes on each side, until slightly charred and cooked through. Allow to rest.

Serve the grilled chicken with beans or spinach and some remaining salmoriglio drizzled over. 

Cooked from scratch, this versatile simmer sauce beats the jarred stuff hands down.

RecipeTin’s chicken in a quick honey mustard simmer sauce that makes everything scoffable

chicken thigh fillets,

¾ tsp cooking salt

½ tsp black pepper

unsalted butter

brown onion, sliced

garlic cloves, finely chopped

thyme leaves

(80 milliliters) white wine (optional)

tbsp plain flour

chicken stock, salt reduced

Dijon mustard

tbsp honey

tbsp apple cider vinegar

tbsp thickened cream

Season the chicken pieces with salt and pepper and set aside. 

Melt the butter in large (30cm) non-stick pan or large heavy-based pot over high heat until it starts foaming.

Cook onion for 2 minutes. Add garlic and thyme, and cook for 1 minute.

Add the seasoned chicken and cook until changes from pink to white (about 3 minutes). Keep stirring so it doesn’t become watery (see note).

Add wine, if using, and simmer rapidly until it mostly reduces and the winey smell is gone.

Stir in the flour and cook for 1 minute.Pour in the chicken stock while stirring (the flour stuck on the chicken will dissolve into the liquid and thicken the sauce as it continues to cook).

Add the mustard, honey and vinegar. Bring to a simmer, stirring, and simmer on medium heat for 5 minutes until the sauce thickens to a syrupy consistency. Stir in the cream then serve over mash, rice or small pasta (risoni, small macaroni, ditalini or everybody’s favourite, alphabet pasta).

There are more “rules” around cooking steak than any other food, and most of them are complete nonsense.

Throw out the rule book: Adam Liaw’s expert guide to cooking the perfect steak

scotch steak,

salt and black pepper,

tsp vegetable oil,

butter

curly parsley,

Warm a serving plate. Heat a heavy frying pan (preferably carbon steel or stainless steel) over medium-high heat until very hot. Season the steak generously with salt and pepper, then add the oil to the pan. Cook the steak to your liking (see tips below), and about 2 minutes before the steak is likely to be done, add the butter and spoon it over the steak repeatedly until the steak is cooked. Remove the steak from the pan and set aside on the warm serving plate to rest. 

To make the pan jus, return the pan to the heat and add a third of the butter for the pan jus. Add the eschalot, garlic, thyme and any parsley stems, and fry for about a minute until fragrant. Add the red wine, stock and gelatine (if using) and scrape up any brown bits from the base of the pan. Simmer until the liquid has reduced by about two-thirds. Pour in any resting juices from the steak. Whisk in the remaining cold butter, add a dash of vinegar, then strain the sauce into a warm jug or bowl.

Wipe out the pan and return it to the heat. Add a touch more oil then flash the steak for 30 seconds on each side to refresh it. Slice the steak and pour the reserved pan jus onto the serving plate. Place the steak on top and serve scattered with a little parsley.

This is the chicken version of your favourite honey pepper beef that you always order at the local Chinese restaurant.

RecipeTin Eats’ sticky honey pepper chicken ticks all your quick midweek dinner boxes

peanut oil (or canola or vegetable oil)

onion, halved then cut into 7mm wedges

carrots,

garlic cloves, finely minced

chicken thighs,

Heat oil in a non-stick pan over high heat. Cook onion and carrot for 2 minutes.

Add garlic and chicken, cook for 3 minutes.

Tip all the chicken and vegetables into a bowl.

Return the pan to the stove over medium-high heat. Pour in sauce ingredients, mix, and allow to simmer for 2-3 minutes until syrupy. Don’t hold back here − syrupy means a deep sauce colour and great flavour.

Transfer the chicken and vegetables back in. Toss well for 1 minute to coat everything beautifully in the sauce.

Serve over rice, sprinkled with spring onions, if desired.

Dial the smokiness and heat of your tomato sauce up or down by adjusting the type and amount of chillies you're using: more bird's eyes for more heat, more chipotle for extra smokiness.

Adam Liaw's smoky chilli tomato sauce

litres passata

1kg ripe tomatoes, roughly chopped

onion,

chipotle in adobo sauce (or to taste)

cinnamon

allspice

½ tsp ground cloves

tbsp smoked paprika

apple cider vinegar

tbsp salt

caster sugar

1. Combine all the ingredients in a large non-reactive pot. Bring to a simmer and cook for 1 hour, then allow to cool slightly and carefully blend in batches to a smooth puree.&nbsp;

2. Return the sauce to the pot and simmer, uncovered, for about 20 minutes until it reduces to a saucy consistency. Transfer to clean glass bottles or squeeze bottles. You can sterilise the bottles if you like, though the sauce will keep well regardless. Stored in the fridge, it should stay fresh for months.&nbsp;

Adam&apos;s tip Don&apos;t skimp on the salt, sugar, oil or vinegar when making things to keep or gift. Of course, adjust to your taste but those ingredients are important preservatives that will extend the life of your wares.

This fragrant chilli oil will be as hot as the chillies you use, so choose chilli flakes or powder based on your heat preference. I usually don't add garlic to chilli oils, as it was avoided in traditional Chinese cooking due to the risk of botulism. 

Adam Liaw's Sichuan chilli oil

litre canola oil

star anise

black cardamom, bashed

bay leaves

Sichuan peppercorns

spring onions,

red onion,

Chinese chilli flakes

tbsp mild Korean chilli powder

sesame seeds

1. Heat the oil to 200C and add the star anise, black cardamom, cinnamon, bay leaves and Sichuan peppercorns. Then add the spring onion, onion,&nbsp;and ginger and fry until the spring onion, onion and ginger appear lightly browned. Remove all the ingredients from the oil with a slotted spoon or strainer and take the oil off the heat.

2. Allow the oil to cool for about 10 minutes to around 120C, and then pour over the dried chilli flakes, Korean chilli powder and sesame seeds. Allow the oil to cool completely for about 1 hour, and then transfer the chilli oil into jars.

Viaamse (Vlaamse) Frites and Zesty Mayo are a must try treat if you visit Amsterdam. Learn how to make your own homemade Zesty Mayo. 

Viaamse Frites and Zesty Mayo

lemon juice

tsp wine vinegar

tsp dijon mustard

olive oil

cayenne pepper (pinch

With a whisk and very strong muscles or a blender, combine egg, egg yolk, lemon juice, vinegar, mustard, salt and cayenne. Process until well blended.

Now slowly pour in olive oil in steady stream until mixture thickens while whisking or blending.

Serve homemade Amsterdam Mayonnaise with Viaamse (Vlaamse) Frites and enjoy! Recipe for our Baked Frites.

Are these VIaames or VLaames?  I see you use both spellings in your post

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Top Tags

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Top 8 sauces and dressings recipes from across the web

The most viewed sauces and dressings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Prik Nam Pla - The Incredible Thai ...

Grilled, marinated chicken with sal...

RecipeTin’s chicken in a quick hone...

Throw out the rule book: Adam Liaw’...

RecipeTin Eats’ sticky honey pepper...

Adam Liaw's smoky chilli tomato sau...

Adam Liaw's Sichuan chilli oil

Viaamse Frites and Zesty Mayo

The most viewed sauces and dressings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine