{"id":7097,"date":"2021-06-04T14:13:16","date_gmt":"2021-06-04T02:13:16","guid":{"rendered":"https:\/\/blog.myfoodbag.co.nz\/?p=7097"},"modified":"2023-08-09T11:33:34","modified_gmt":"2023-08-08T23:33:34","slug":"classic-kiwi-sauces","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2021\/06\/04\/classic-kiwi-sauces\/","title":{"rendered":"How to make your own classic Kiwi sauces"},"content":{"rendered":"\n

Yes, store-bought sauces are easy and convenient. But nothing beats a homemade version! Check out our recipes for some of Kiwis’ favourite sauces below.<\/strong><\/p>\n\n\n\n

\"sauces\"<\/figure><\/div>\n\n\n\n

Beetroot Relish<\/h3>\n\n\n\n

2 beetroot, peeled & grated, 4 cups worth
1 red onion, finely diced
1 green apple, peeled & grated
1 drizzle of oil
3\/4 tsp salt
1\/2 cup balsamic vinegar
1\/3 cup sugar
1\/4 cup water
1 sprig rosemary<\/p>\n\n\n\n

  1. Prep beetroot, onion and apple.<\/li>
  2. Heat oil in a large pot on medium-high heat. Cook onion and salt for 2-3 minutes until tender and starting to brown. Add all remaining relish ingredients.<\/li>
  3. Cover with a lid and bring to a boil in high heat. Once boiling reduce heat to low-medium and simmer for about 20 minutes until beetroot is tender.<\/li>
  4. Remove lid and rosemary, increase to medium heat, and cook for a further 12-15 minutes until liquid has evaporated and relish is glossy.<\/li>
  5. Allow relish to cool, then store in the fridge in an airtight container.<\/li><\/ol>\n\n\n\n

    TIP: Use relish as a burger<\/a> condiment, or on top of salads<\/a>.<\/p>\n\n\n\n

    Classic Kiwi Tartare Sauce<\/h3>\n\n\n\n

    2 Tbsp capers, drained & finely chopped
    3 gherkins, finely chopped (about 3 Tbsp worth)
    1 clove garlic, minced
    2 Tbsp finely chopped fresh dill
    1\/4 cup sour cream
    1\/2 cup mayonnaise
    1 Tbsp lemon juice
    2 tsp wholegrain mustard<\/p>\n\n\n\n

    1. Prep capers, gherkins, garlic and dill. Combine in a medium bowl with remaining tartare sauce ingredients and season to taste with salt and pepper.<\/li>
    2. Serve tartare sauce with any fish dish.<\/li><\/ol>\n\n\n\n

      TIP: If you don’t have gherkins… classic pickles or cornichons are also delicious.<\/p>\n\n\n\n

      Nadia’s Tomato Sauce<\/h3>\n\n\n\n

      1 red onion, finely diced
      1 clove garlic, minced
      4 vine tomatoes, roughly chopped
      1 Tbsp olive oil
      1 Tbsp balsamic vinegar
      1 Tbsp brown sugar
      1 Tbsp tomato paste
      1\/4 tsp Italian herbs
      1\/2 cup water<\/p>\n\n\n\n

      1. Prep onion, garlic and tomatoes.<\/li>
      2. Heat olive oil in a medium fry-pan on medium-high heat. Cook onion, garlic and tomatoes for 2-3 minutes. Add balsamic vinegar, brown sugar, tomato paste, Italian herbs and water measure.<\/li>
      3. Simmer sauce for about 10 minutes, until thick. Season with salt and pepper. Sauce will keep in a jar in the fridge for a couple of days.<\/li><\/ol>\n\n\n\n

        TIP: Use this sauce on burgers, pies and even pizzas!<\/p>\n\n\n\n

        Butter Chicken Paste<\/h3>\n\n\n\n

        1 Tbsp minced garlic
        1 Tbsp minced ginger
        1\/3 cup yoghurt
        1 Tbsp tomato paste
        1 Tbsp oil
        1\/2 tsp cumin
        1\/2 tsp turmeric
        1\/2 tsp ground coriander
        1\/2 tsp sweet paprika
        1 tsp garam masala<\/p>\n\n\n\n

        1. Prep garlic and ginger.<\/li>
        2. Combine garlic and ginger in a small bowl with remaining butter chicken paste ingredients. <\/li><\/ol>\n\n\n\n

          Brown Butter Onion Gravy<\/h3>\n\n\n\n

          1 onion, thinly sliced
          1 tsp finely chopped rosemary
          100g butter
          1 drizzle of oil
          3 Tbsp flour
          2 cups chicken stock
          1 tsp marmite or soy sauce<\/p>\n\n\n\n

          1. Prep onion and rosemary and set aside. <\/li>
          2. Heat butter with oil in a medium pot on medium-high heat. Add onion and rosemary and cook, stirring often, for about 8 minutes, until butter has browned and onion is very golden. <\/li>
          3. Add flour to pot and cook for about 1 minute. Slowly whisk in stock and marmite and bring to a simmer. Reduce heat to medium and simmer for about 2 minutes, until thickened. Season to taste with salt and pepper.<\/li>
          4. Serve gravy with your favourite roast<\/a>. <\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

            Yes, store-bought sauces are easy and convenient. But nothing beats a homemade version! Check out our recipes for some of Kiwis’ favourite sauces below. Beetroot Relish 2 beetroot, peeled & grated, 4 cups worth1 red onion, finely diced1 green apple, peeled & grated1 drizzle of oil3\/4 tsp salt1\/2 cup balsamic vinegar1\/3 cup sugar1\/4 cup water1 […]<\/p>\n","protected":false},"author":18,"featured_media":16852,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2353,2354],"tags":[2221,1955,1878,1911,2222,2223,2224],"class_list":["post-7097","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-blog","category-my-food-bag","tag-butter-chicken","tag-gravy","tag-kiwi","tag-my-local-kitchen","tag-relish","tag-sauces","tag-tartare","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/7097","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=7097"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/7097\/revisions"}],"predecessor-version":[{"id":18888,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/7097\/revisions\/18888"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/16852"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=7097"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=7097"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=7097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}