Enhancing Flavour ← Balagan Recipes

Onion Gravy for Bangers and Mash

Sep

4

2015

I’ve lived in the Uk for 16 years now and I quite like the British classic, Bangers and Mash. This is sausages and potato puree served with an onion gravy. Sausages and puree I could already do, but I needed a recipe for the gravy. This one combines a couple that I looked at on ...

Cheese Sauce

Nov

17

2013

Simple but tasty recipe that can form that basis for a dish of vegetables or pasta, either on hob or baked in the oven. Steven Thomas Cheese Sauce Print Recipe

Red Curry Paste

Jul

22

2010

If you don’t have some commercial curry paste available then it is pretty simple to make it yourself … if you have the ingredients. This makes just two tablespoons of red curry paste. Perfect for Gaeng Panang Gai: Thai Chicken and Peanut Curry. Steven Thomas Red Curry Paste Red Curry Paste - in a ...

Creole Sauce

Aug

31

2008

Creole sauce is based on tomatoes, Cajun vegetables (onion, capsicum, celery) and, of course, hot pepper sauce to give it a bit of kick. It is good with fish (poached or grilled), chicken (roast, poached or grilled), roast duck, roast pork, pork chops, vegetables, rice or pasta. The sauce will last up to a week ...

Cajun Spice Mix

Aug

31

2008

This spice mix is used to flavour both Cajun and Creole dishes, e.g. Gumbo. The recipe makes about 1 cup. Cajun Spice Mix Print Recipe

Mustard Cream Sauce

Apr

23

2008

I first made Mustard Sauce with Chicken but this sauce is also good with steak. This recipe will make enough sauce for about four people. Steven Thomas Mustard Cream Sauce Print Recipe

Baharat Spice Mixture

Mar

27

2008

Baharat is an Arab spice mix. It comes in different combinations depending on the country. You can choose any combination you like but it should mostly contain: fresh ground black pepper paprika ground cumin ground coriander ground cloves The ingredients above should form the bulk of the mixture however Baharat should also contain a little ...

Ornit’s Salad Dressing

Sep

29

2007

Ornit has a couple of good dressings based on lemon. The quantities are a bit vague but the taste is good. Ornit Haviv Ornit’s Salad Dressing Print Recipe

Roux – For Thickening Sauces with Flour and Oil

Aug

31

2007

Roux is a mainstay of Cajun and Creole cooking being used to flavour, thicken and colour many sauces and dishes, e.g. Gumbo. Traditionally roux is cooked very slowly on low heat, sometimes for hours, but cooking times can be reduced by using higher temperatures. To achieve success you need a long handled wooden spoon, a ...

Bone Sucking Sauce

Apr

13

2007

A while ago Dave Kenny brought a jar of “Bone Sucking Sauce” over from the US. I thought it was yum, can’t buy it in the UK, and decided to recreate it from scratch. A quick google, conversion to metric measurements, reduction in time to prepare, and modification to match ingredients in our cupboards resulted ...