Add variety to hot or cold cooked chook with these lively sauces.
Roasted tomato sauce
Makes 2½ cups
- Roughly chop 5 large ripe tomatoes (approximately 700g), 3 spring onions and 7 cloves garlic. Add a knob of grated ginger, 2 tsp smoked paprika, 1 tsp cayenne (optional), a good grind of black pepper, ¼ cup white wine vinegar and a big glug of olive oil.
- Toss all together in a roasting dish with a few fresh bay leaves and roast in a 200C oven for 30 minutes or until everything is soft.
- Remove bay leaves, cool slightly, add the zest and juice of a lemon, then blend until smooth, adding a little water or stock to thin, if necessary.
- Serve warm as a gravy for grilled chicken or kebabs. Or roast chicken legs or breasts with the sauce.
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Mustard sauce
Makes ⅔ cup
- To a bowl add ⅓ cup sour cream, 1 Tbsp each of wholegrain, dijon, tarragon and American mustards, 1 Tbsp prepared horseradish,½ tsp cayenne and the juice of a lemon or ½ grapefruit. Whisk until smooth and season to taste.
- Serve with crumbed chicken fingers or schnitzel, in a chicken burger, or as a dressing over a chicken salad.
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