Stocks and Sauces

An extremely straightforward peri peri sauce recipe, very much like the famous Nando's hot sauce.
- Details
- Written by Stuart Edge
- Category: Stocks and Sauces
- Published: 28 January 2014

Using a normal stock pot this used to take me 5 hours of gentle simmering to break the bones down enough to produce a good chicken stock. Since getting my pressure cooker I've been thinking about trying it out to do the same job in less time.
- Details
- Written by Stuart Edge
- Category: Stocks and Sauces
- Published: 02 March 2013

Sauce au poivre, or peppercorn sauce, is a great accompaniment to steak and pork chops and comes in varying degrees of strength. Some are creamy with a hint of pepper, some are dark and very peppery. Find out how to make it for yourself.
- Details
- Written by Stuart Edge
- Category: Stocks and Sauces
- Published: 22 April 2012
Read more: Quick & Simple Peppercorn Sauce (Sauce au Poivre)
The Roux is a technique of bringing together melted butter and flour to form a paste which can then be used as a thickening agent in sauces.
- Details
- Written by Stuart Edge
- Category: Stocks and Sauces
- Published: 25 May 2012
There's not much to this recipe, very quick to prepare and you can make it as hot as you would like. I try to prepare it a little in advance to save work when making the meal it will be used with. This chilli sauce recipe works nicely as a dip and we last used it as part of a fondue.
- Details
- Written by Stuart Edge
- Category: Stocks and Sauces
- Published: 13 April 2012