Madeira sauce
This has to be one of the nicest sauces that I use in the restaurant and it's a vital element of my signature loin of lamb recipe. It keeps for up to 3 days in the fridge if stored in a rigid plastic container and it also freezes well.
MAKES 200ML (7FL OZ)
- 1 tbsp balsamic vinegar
- 1 tbsp soft light brown sugar
- 200ml (7fl oz) Madeira
- 100ml (3½fl oz) red wine
- 600ml (1 pint) beef stock
- 1 tsp chopped fresh thyme
- sea salt and freshly ground black pepper
Pour the balsamic vinegar into a small saucepan and stir in the sugar.
Bring to the boil, then lower the heat to a simmer on a medium heat for about 2 minutes, until reduced to a syrup. Add the Madeira and red wine and return to a simmer for 6–8 minutes, until reduced by half.
Add the beef stock and thyme and reduce again for about 20 minutes, until thick and glossy and the sauce has become more concentrated in flavour. Season to taste, then pass through a fine mesh sieve into a clean pan. Reheat gently and use as required.
Chilli jam
This is one of my store cupboard essentials that’s simple to make and is the ideal substitute for shop -bought sweet chilli sauce. It keeps very well in the fridge for up to 3 weeks and can be put into a plastic squeeze bottle if you would like to use it to garnish plates.
- 2 tbsp olive or rapeseed oil
- 2 onions, roughly diced
- 2 red peppers, cored, deseeded and roughly diced
- 1 garlic clove, crushed
- 1 red chilli, finely chopped
- 1 tbsp tomato purée
- 50g (2oz) light brown sugar
- 4 ripe tomatoes, diced
- 1 tbsp balsamic vinegar
- 1 tbsp dark soy sauce
- sea salt and freshly ground black pepper
1 Heat the olive or rapeseed oil in a heavy-based pan on a medium heat. Add the onions, red peppers and garlic and sauté for 2 minutes, until just beginning to soften. Stir in the chilli and tomato purée and cook for 3 minutes, stirring occasionally. Stir in the sugar, tomatoes, balsamic vinegar and soy sauce and pour in 300ml (½ pint) of water to just cover. Simmer for 45–50 minutes, stirring occasionally, until well reduced and thickened.
2 Remove the chilli jam from the heat and leave to cool completely, then tip into a food processor or liquidiser and blend to a purée. Pass through a fine mesh sieve set over a bowl and season to taste. Transfer to a rigid plastic container and store in the fridge for up to 3 weeks. Use as required.
Sauce Diane
This is a classic sauce that I first learned to make at college, and I still occasionally make it to serve with steak, although it’s also good with pan-fried pork or lamb chops or a chicken breast. It’s fairly rich, so you really don’t need much of it – a little goes a long way.
- 2 tbsp olive oil
- 25g (1oz) butter
- 1 shallot, finely chopped
- 150g (5oz) button mushrooms, trimmed and sliced
- 120ml (4fl oz) brandy
- 150ml (¼ pint) white wine
- 150ml (¼ pint) beef stock (page 000)
- 150ml (¼ pint) cream
- 1 tbsp Worcestershire sauce
- good pinch of caster sugar
- 1 tbsp chopped fresh flat-leaf parsley
- squeeze of fresh lemon juice
- sea salt and freshly ground black pepper
Heat a pan and add 1 tablespoon of the oil and the butter, then swirl until the butter has melted and is foaming. Tip in the shallot and mushrooms and sauté for 2–3 minutes, until tender. Pour over the brandy, then use a match or tilt up the pan to catch the flame. It will flare up for 5–10 seconds and then subside when the alcohol burns off. Add the white wine and simmer until reduced by half.
Stir the stock into the pan with the cream, Worcestershire sauce and sugar. Bring to the boil, then reduce the heat and simmer for 20–25 minutes, stirring occasionally, until thickened and reduced to a sauce consistency that will coat the back of a wooden spoon. Stir in the parsley and lemon juice. Season to taste and use immediately or allow to cool down completely and store in a bowl covered with cling film in the fridge for up to 2 days. Reheat gently in a pan when needed.