Assorted Sauces and Dips
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
3 h. 30 min.
Preparation
Healthy, because
Even smarter
These delicious dips are full of a variety of important nutrients thanks to the fruits and vegetables. Both the red currants and tomatoes are excellent sources of vitamin C, which is important for a healthy immune system.
Try pairing these dips with a piece of whole-wheat bread for more added nutrients!
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the Red Currant Compote
- 1 ⅔ cups Red currant
- ½ cup caster sugar
- ½ lemon (juiced)
- For the Yellow Mustard
- ½ cup yellow Mustard seed
- 1 Tbsp caster sugar
- 1 tsp salt
- 2 tsps Turmeric
- ¼ cup white wine vinegar
- 2 Tbsps olive oil
- 1 tsp Tabasco sauce
- 1 Tbsp Worcestershire sauce
- ⅜ cup water
- For the Tomato Ketchup
- 1 ¼ cups canned Plum tomato
- 1 ⅔ cups cherry Tomatoes (halved)
- 1 Red onion (chopped)
- 1 stick Celery (peeled and chopped)
- 1 clove garlic cloves
- ⅜ cup Red wine vinegar
- ¼ cup soft brown sugar
- salt
- peppers
- For the Brown Sauce
- 2 ½ cups canned Tomatoes
- ⅔ cup soft brown sugar
- 1 onion (chopped)
- 1 chicken stock
- 1 Tbsp black Molasses
- ½ tsp salt
- ½ tsp allspice
- 2 Tbsps white wine vinegar
Preparation steps
1.
Place all the ingredients for the brown sauce in a large saucepan.
2.
Bring to a simmer over a moderate heat, then reduce the heat to low and cook for 45 minutes, stirring occasionally. Remove from the heat and allow to cool.
3.
Meanwhile, heat the olive oil for the tomato ketchup in a large saucepan over a medium heat. Sweat the onion, garlic and celery for 6-8 minutes, stirring occasionally, until softened.
4.
Add the remaining ingredients and bring to a simmer. Reduce to a low heat and cook for 45 minutes, stirring occasionally. Remove from the heat and allow to cool.
5.
Heat the yellow mustard seeds in a dry frying pan over a medium heat until they start to pop. Remove to a bowl and cover with a lid; allow them to cool completely.
6.
Grind the seeds with the salt and sugar in a spice grinder or pestle and mortar until you have a powder.
7.
Transfer to a dry frying pan and all 5 teaspoons of the water, the turmeric, olive oil, Worcestershire sauce, and Tabasco sauce. Cook the paste stirring frequently over medium heat for about 3-4 minutes until sizzling.
8.
Add the rest of the water, bring to a simmer, then transfer to a container. Chill overnight.
9.
Place the ingredients for the red currant compote in a large saucepan and bring to a simmer over medium heat. Cover and reduce the heat to low, cooking the mixture for 10-12 minutes until defrosted and hot.
10.
Transfer to containers and allow to cool to room temperature before chilling. Puree the tomato ketchup mixture in a food processor until smooth. Transfer to a container and chill until ready to serve.
11.
Repeat the process for the brown sauce mixture.
12.
When ready to serve the sauces, spoon into white ramkeins.
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