SAVOURY SAUCES manufactured in 2.0kg, 5.0kg and 10.0kg tubs
If you’re looking at jazzing up your food, condiments will add an important element of flavour to your menu; as Perth’s leading gourmet sauce suppliers, Sticky Fingers’ condiments will add another dimension to your cooking.
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.
ITALIAN PIZZA & 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.
A deliciously thick Nacho Sauce full of the smoky, spicy flavours of Mexico and a lovely kick of Jalepeno chilli. Great for Nachos. Even better mixed with cooked minced beef for tacos or burritos.
RED CHILLI SAUCE
RICH n THICK TOMATO SAUCE Developed for lovers of our famous Tomato Relish, who want to be able to squeeze it onto food. It has the same fabulous flavour base as the Tomato Relish, but with a smooth texture.
Looking for a relish manufacturer? Call Sticky Fingers first!
SERVING SUGGESTIONS - SAVOURY SAUCES
Use our sauces to add flavour to 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.
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 Pizza & 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.
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.
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 Pizza & 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.
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.
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 Pizza & 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.
If you are searching for mayonnaise and aioli, we are also mayonnaise manufacturers
Sticky Fingers is one of Perth’s leading sauce manufacturers; to add flavour to your menu, get in touch today!
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