sauces
Recipes and ideas for all sort of sauces.
Monkey gland steak
South Africa's most alarmingly named dish contains no monkey and no glands. What it does contain is a glossy, sweet-sharp sauce of ketchup, chutney, Worcestershire and garlic, spooned over a steak seared hard and fast. It is a steakhouse classic, a braai fixture, and one of the great pantry sauces of the world.
Spiced chicken noodles with peanut sauce
Peanut chicken noodles are a satisfying Australian-style stir-fry inspired by the flavors of Southeast Asian satay. Tender chicken thighs are seasoned with coriander, cumin, and turmeric, then tossed with chewy Hokkien noodles, crisp vegetables, and a creamy peanut and coconut sauce. Lime, sweet chili, and soy sauce balance the richness with brightness, sweetness, and a savory edge. Quick to prepare and full of flavor, this is the kind of multicultural cooking that has become a familiar part of the Australian food scene.
Mitarashi sauce
The perfect sweet soy sauce for dango. The contrast between the soft, yielding interior, the slightly smoky char, and the sticky glaze is what makes dango so hard to stop eating. The name comes from the mitarashi, the purification fountain at Shinto shrines.
Cream cheese frosting
This classic cream cheese frosting is smooth, rich, and lightly tangy, with just enough sweetness to pair beautifully with cakes. It spreads easily, pipes well, and adds a soft, creamy finish that lets the flavor of the cake shine.
Bahamian rum sauce
This is a simple, rich dessert sauce made with butter, sugar, and rum, beaten until light, smooth, and fluffy. It is especially good spooned over warm bread pudding, where its sweet buttery texture and gentle rum flavor melt into the pudding beautifully. A light grating of nutmeg on top gives it a classic finish.
Bahamian hard sauce
This decadent sauce is made from a blend of butter, powdered sugar, and a touch of alcohol such as rum or brandy, which gives it a silky texture and a flavorful kick. Sweet with a slight hint of warmth. A rich and creamy accompaniment that perfectly complements desserts like guava duff, steamed puddings, or even fruitcakes.
Pasta with conch marinara sauce
Conch, a beloved staple in Bahamian and Caribbean cuisine, brings a unique, sweet clam-like flavor and a satisfyingly firm texture to this rich tomato sauce.
The sauce is slow-simmered allowing sweet tomatoes, aromatic garlic, and fresh herbs meld beautifully with the tender ground conch. The result is a sauce that clings perfectly to pasta, offering a taste of the ocean in every bite. It’s a wonderful way to introduce exotic seafood into your regular dinner rotation or to impress guests with a dish that feels like a tropical getaway.
Haggis-stuffed chicken (Balmoral chicken)
This showstopper takes a tender chicken breast, stuffs it with the iconic, peppery richness of haggis, and wraps it all in smoky bacon before roasting it to perfection. Served with a decadent whisky cream sauce, it’s a true celebration of Scotland’s finest flavors.
Coconut crusted fish with lime-mustard mayo
A crispy, golden-brown crust of sweet coconut and fine breadcrumbs offers a perfect textural contrast to the delicate fish inside. The zesty hint of lime brightens every bite, creating a dish that is both refreshing and satisfying.
Lobster with ketchup-mayo sauce (Bahamian style)
A simple, comforting dish. The sauce also works well with other fish and shellfish.