SAVOURY SAUCES available in 2 ltr bottles
Sauces can be used to add a gourmet touch to the simplest of meals, turning it into something that will be appreciated and remembered by all. They allow you to add individuality to your cooking, whether it be for everyday family meals, barbecues or dinner for guests. Different sauces can be used to complement a dish or to add contrast to the flavours. They can also be used to tenderize meats during cooking, or be served as dips or relishes.
Use Sticky Fingers’ fantastic range of sauces to add another dimension to your cooking.
CHIPOTLE BBQ SAUCE
A delicious barbecue style sauce, with strong smoky overtones, and a little chipotle chilli heat blended with rich dark golden syrup and spices - awesome at a barbecue.
CUMIN SPICED TOMATO SAUCE
A rich tomato based sauce flavoured with cumin and roasted cumin seeds. This sauce is beautiful on baked fish or added to curry paste when you make your next beef or lamb curry.
GREEN PEPPER & JALAPENO SAUCE
A fantastic sauce full of the flavour of green peppers, with hints of jalapeno chillies and aromatic spices. A great sauce to serve with grilled fish or chickenry with prawns, fish or chicken.
ITALIAN PASTA SAUCE
A full bodied tomato sauce with heaps of herbs, spices and garlic. Great with chicken or steak, or simply heated and tossed through pasta, before topping with shreds of Parmesan cheese.
PORT WINE & CRANBERRY SAUCE
A luscious sauce blended from Tawny Port and Cranberry Juice, with added garlic and spices. Sensational with steaks, pork fillets or turkey steaks.
RED CHILLI SAUCE
A strong tomato based sauce with a healthy kick of chillies and spices. Great for making Chilli Mussels, or adding to cooked prawns before tossing through freshly cooked linguine.
WHITE BALSAMIC & MUSTARD SAUCE
A thick sauce made from blending whole mustard seeds, honey, white balsamic vinegar and exotic spices. This sauce is fantastic with hot baked ham and great scooped onto jacket potatoes.
SERVING SUGGESTIONS - SAVOURY SAUCES
Try using Sticky Fingers' Savoury Sauces to flavour dips, or as toppings for jacket potatoes. Mix the sauces with any of your favourite meats, poultry, or seafood, and use the mixture to fill vol-au-vents or crepes.
ITALIAN PRAWN LINGUINE
Cook linguine (or pasta of your choice) until tender firm. Drain well. Quickly cook 500 gr raw prawns in a little oil and garlic till just pink. Lower the heat and add enough Italian Pasta Sauce to cover generously. Stir till heated through. Turn off heat and stir through some finely chopped fresh Italian parsley. Place linguine into serving bowls and top with the pasta sauce and shaved parmesan. Serve with hot, crusty garlic bread.
WHITE BALSAMIC & MUSTARD POTATO SALAD
Wash 1kg of potatoes and dice. Cook in boiling water until only just tender. Drain well and keep warm. While potatoes are cooking, fry 150gr diced bacon till crisp and stir in 3 sliced spring onions. Place potatoes into a serving bowl and gently mix through the bacon and spring onions. Toss through White Balsamic & Mustard Sauce and serve straight away.
CHIPOTLE CHICKEN & CHORIZZO KEBABS
Cook 1 cup of rice in boiling water. While cooking, dice 1 large chicken breast and 1 Spanish Chorizzo sausage, and thread onto skewers. Heat a little oil and pan fry the chicken and chorizo skewers. Remove and keep warm. Add 1 diced onion and ½ diced green pepper to the pan and fry until the onion is golden. Add 300ml of Chipotle BBQ Sauce to the pan and heat gently. Add skewers to the pan and simmer gently for five minutes. To serve, arrange rice on plates, top with the skewers and drizzle a little sauce over.
MOROCCAN LAMB & COUS COUS
Dice 1kg of lean lamb and brown well in very hot pan. Remove and keep warm. Dice 2 onions and add them to the pan with 2 cloves of crushed garlic, and cook until golden. Return the lamb to the pan with 500ml of Cumin Spiced Tomato Sauce and a 450gr can of drained chick peas. Cover and let simmer very gently for an hour. If it thickens too much, add more sauce or a 400gr can of chunky crushed tomatoes. Prepare the cous cous as per packet directions and pile onto a plate. To serve, ladle the Moroccan Lamb over the cous cous.
GREEN PEPPER & JALAPENO DIP
Place 250gr of softened cream cheese into a blender. Add 1 clove of garlic, 1 sprig of continental parsley, 3 sprigs fresh coriander, 150ml of Green Pepper & Jalapeno Sauce, and a pinch of salt. Process to a smooth consistency. Pour into a bowl, cover and chill for 2 hours before using. Serve with corn chips.
SPAGHETTI & MEATBALLS
Pre-prepare, or buy meatballs. Pan fry the meatballs until brown. Remove from pan and drain. Add 1 diced onion and 8 sliced mushrooms to the pan and cook until the onion has softened. Return the meatballs to the pan along with 750ml of Italian Pasta Sauce. Simmer gently while cooking spaghetti to your liking. Serve pasta in bowls, topped with the meatballs and sauce. Garnish with shaved Parmesan and fresh sprigs of parsley.
PORT & CRANBERRY BRAISED STEAKS
Lay 4 scotch fillet steaks in a large shallow baking dish. Using a pastry brush, generously brush each steak with Port Wine & Cranberry Sauce. Slice 1 onion and 6 large mushrooms and scatter over the steaks. Seal lightly with Alfoil and bake in a pre-heated oven at 175degC for 1 hour. Remove alfoil and bake for a further 15 minutes.
CUMIN BAKED FISH
Lightly grease a shallow baking pan. Lay 1 kg of thick cut fish fillets into the pan, sprinkle with 2 teaspoons of Nigella and pour 500ml of Cumin Spiced Tomato Sauce over the fish. Cover with alfoil and bake in preheated oven at 180degC for 30 – 45 minutes. Serve sprinkled with fresh chopped coriander.
RIGATONE WITH HAM & MUSTARD SAUCE
Cook Rigatone in boiling salted water until tender firm. Drain and keep warm. Heat 1 tablespoon of oil and gently fry 1 sliced onion till golden. Add 300gr shredded thick cut ham and 6 sliced asparagus stalks. Saute for 3 minutes. Add 150ml White Balsamic & Mustard Sauce, and 150ml of light cream. Heat gently. Spoon the rigatone into serving bowls and top with the sauce. Garnish with fresh sprigs of parsley.
SPAGHETTI WITH CLAM SAUCE
Wash, rinse and drain the contents of an 800gr tin of clams. Heat 1 tablespoon of oil and fry 1 large chopped onion with 3 cloves of crushed garlic until softened, but not brown. Add 100ml of dry white wine and boil until the wine has almost evaporated. Add 400ml of Italian Pasta Sauce and simmer for 5 minutes. Remove from heat and stir through 4 sprigs of finely chopped continental parsley. Serve spooned over hot spaghetti with crusty garlic bread.
CHILLI, BACON & CHEDDAR DIP
Pan-fry 6 rindless bacon rashers until browned and crisp. Drain, cool and chop the bacon. Add 400gr grated cheddar to the bowl of a food processor. Add bacon, 3 sliced spring onions, pinch of salt and cracked black pepper, 50gr mayonnaise and 50ml of Red Chilli Sauce. Blend till well mixed. Pour into bowl. Cover and chill for 2 hours before use. Serve with baguette slices.
PORK SCHNITZELS WITH PORT AND CRANBERRY SAUCE BE INVENTIVE WITH SAVOURY SAUCES
Soak 100gr of Craisins in 100ml of Cranberry Juice in a cooking pot for an hour. Add 500ml of Port Wine & Cranberry Sauce to the pot and bring to a gentle simmer. Pan-fry 4 prepared pork schnitzels. While the pork is cooking, blend a little potato starch or cornflour with water and add to the sauce. Cook until thickened. Place pork schnitzels onto plates and top with the sauce. Serve with boiled whole baby potatoes and green beans.
BE INVENTIVE WITH