Let’s get saucy!

 
I like sauces; I like adding that wet element to a dish of roasted vegetables, without it always being tahini sauce (although I could easily eat tahini sauce every day of my life); I also like to have things prepared and ready to go in the fridge (I often come home for walking or working out very hungry and I need to be able to grab healthy homemade food quickly!); I like being able to control the oil (coconut oil is my choice), salt (limited) and sugar (none!) by making my own versions of everything; and I like having pots and pans bubbling away in my kitchen and mess everywhere whilst no one else is home, mess that magically disappears before they arrive at the end of their days! It’s magic you know!!  


A couple of days ago I decided to stock up: I made my versions of harissa and enchilada sauce, I made a tomato kasundi from the lovely blog that is Feast Wisely, and I made chipotle en adobe from Thomasina Miers ‘Mexican Food Made Simple’…this stuff is kick ass..possibly because I added a whole huge bag of dried chipotle chillies!!! 

Once again I followed the basics of Kellie’s rose harissa recipe, however, I used a mixture of guajillo (Top photo below) and Pasilla chillies, and in the absence of pepper in the fridge, I used only sun blushed tomatoes, and lots of them.

  
The tomato kasundi recipe is a superfood packed India spiced tomato chutney, with lots of ginger, garlic, turmeric, coconut oil, apple cider vinegar among the ingredients, however, I used 2 x 680g jars of tomato passata instead of fresh tomatoes so that mine was more of a sauce. I used some last night to create a mushroom dish..   

  For the enchilada sauce, I revisited the one I made last week with some amendments; I removed the flour and oil element that often forms the start of echilada sauce recipes and I merged several recipes I’ve read, which I really should have noted but I didn’t!!! From memory, I went down a route of using tomato paste, salt free vegetable stock, garlic, cumin, oregano, and some of the guajillo chillies that I’d softened for my harissa. Apologies for the lack of details!!! What I can tell you is that I kicked it up a notch with some of the chipotle en adobe sauce I made (jeez, that stuff is HOT! A little goes a long long way!), and I thickened it slightly with the guar gum that I was sent from My Protein recently.  

 I can now tell you that when using guar gum as a thickener, you need to sprinkle it over your dish, don’t just throw it in all in one go as it will clump and create a solid block in your sauce. Even with sprinkling it across your dish you still need to stir it in really well, I ended up whisking the sauce to disperse the guar gum successfully. 

And so I created my ‘skyline’ of jars of sauce!  


 

I hope this brings some colour into your day…I’m packing up some of my sauces to take along to this week’s Fiesta Friday blog party…late again, sorry! I hope this week’s wonderful co hosts, a Jess and Caroline,  will forgive me…;) 

The fabulous creator of Fiesta Friday, Angie has now also set up a Fiesta Friday on Pinterest, so you can find endless inspiration from all of the party goers there too now, check out this week’s party post for more details. Have a great day xx

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49 thoughts on “Let’s get saucy!

  1. apuginthekitchen

    All the sauces are amazing but the Kasundi sounds so fantastic, I have never heard of it before. It’s such a good idea having an assortment of the sauces ready to go in the fridge. How long do they generally last? Can they be frozen? I see guar gum in the ingredient list on so many commercially prepared foods but never knew it was actually ok for personal use, thought it was only for commercially made food. Learned something new here, love that.

    Liked by 1 person

    Reply
    1. Elaine @ foodbod Post author

      Brilliant! I’m very happy to be able to teach you something, it’s usually the other way round!
      I’ve happily frozen the chipotle en adobe and it’s defrosts well. I use the harissa regularly anyway, but I do float a layer of olive oil over the top to preserve it as it contains no preservatives. The others I’ve just kept in the fridge and used within a week so I can’t comment on their lasting properties more than that…x

      Liked by 1 person

      Reply
  2. kellie anderson

    ooh, I will she to look up that tomato kasundi! Not heard of it (!) and suitably intrigued. Lots of lovely red and lush sauces from your busy kitchen! Thanks also for the kind nod the my rose harissa. I’m so glad it is proving to be a staple base recipe for you *beaming*

    Liked by 1 person

    Reply
  3. FrugalHausfrau

    I know I would love all of those and I have those peppers in my cupboard a lot! I have not made my own chipotle in adobo before and now I am wondering why I haven’t!! I have made adobo sauce but never actually combined it together! Maybe now I will! Lovely post. I just want to dip spoon in each and taste!

    Liked by 1 person

    Reply
      1. FrugalHausfrau

        LOL! You reminded me of when I was young and a recipe for chili called for one chipotle pepper – I misread and added one CAN of chipotle peppers! I didn’t taste it either, before I served it. My husband ate it ALL though!

        Liked by 1 person

      2. FrugalHausfrau

        Yeah – he turned all pink, was sweating and tearing up but he ate it. And all the left overs which he said kept getting hotter! I don’t remember what the kids and I ate – I took one bit and backed away from the table gasping!

        Liked by 1 person

  4. Fae's Twist & Tango

    Elaine, What a pleasant post this is. All the reds are beautiful. It brought back memories of my Mother making tomato paste from crates and crates of tomatoes, every summer for the whole year. Labor intensive but I know while she was cooking the tomatoes, she was thinking about what recipe she was going to used them for.

    Liked by 1 person

    Reply
  5. Feast Wisely

    Thanks so much Elaine for sharing the kasundi recipe – like you I have an assortment of home made pickles and sauces in the fridge at any one time, and a cupboard full of glass jars waiting to be ‘de-labelled’ and sterilised. Your photos are simply stunning. Thanks again! Laura

    Liked by 1 person

    Reply
  6. Jhuls

    I know about the magic – we are all magicians. πŸ˜€
    These are so beautiful and they all sound awesome, Elaine. ❀ I hope I could have some of these. Harissa?? πŸ˜›

    Liked by 1 person

    Reply
  7. carolinescookingblog

    I saw when you first posted the photo of your sauces on facebook and kept meaning to see what you’d all made – what a great collection of sauces. Should keep you going a little while. Always good to have them in stock, I agree!

    Liked by 1 person

    Reply
  8. Pingback: Harissa – A Fiery Spiced Chilli Paste from Tunisia | Γ£hΓ£ram

  9. Pingback: Harissa - A Fiery Spiced Chilli Paste from Tunisia - Γ£hΓ£ram

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