Chateau Colombier » sauces

tomato, garlic and pepper coulis

clare — Fri, 31 Aug 2007 21:13:00 +0000

The first year of a proper vegetable plot – even if it hasn’t had the care and attention I would have liked to give it – nevertheless gives you ingredients to use to create sauces and resources for the freezer.

This was dead easy: from the garden I picked cherry tomoatoes, garlic, chili peppers (just 1 or 2) and yellow peppers.

I bunged them in a roasting dish, adding oil and rock salt. Roasted them for 40 mins and then I passed them through the juicer (a mouli would do as well). And that’s it – a pepper coulis for the winter months to use either with fish, or as a soup, or a pasta sauce.

horseradish sauce

clare — Sat, 02 Dec 2006 19:30:00 +0000

mix fresh peeled and grated, or preserved from a jar, horseradish with creme fraiche, white wine vinegar, and salt and black pepper.

serve with trout (yes, it’s great), beef, roasted beetroot or carrot.

salsa verde

clare — Sat, 02 Dec 2006 19:03:00 +0000

an essential for serving with fish, also good with boiled meats and vegetables. Lots of variations – this one is from Jamie Oliver’s The Naked Chef

Here in Le Colombier most of the herbs are growing just outside the kitchen door And I make my own vinegar.

Make this sauce fresh as it doesn’t really keep. Useful to put it into one of those little plastic pots with a nozzle so you can do pretty patterns on the plate.

serves 8

2 cloves garlic, peeled
small handful capers
small handful small pickled gherkins/cornichons
6 anchovy fillets
2 large handfuls flat leaved parsely
bunch fresh basil
bunch fresh mint
tbsp dijon mustard
3 tbsps red wine vinegar
8 tbsps olive oil
salt and black pepper

finely chop all the ingredients; add mustard and red wine vinegar. stir in olive oil, season (or else put it all into a blender and blitz.