Tricks of the trade

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Ingredients:

2 oz Margarine
2 oz Plain flour, sieved
1 pt Milk
Salt & pepper, seasoning

2. Mix in the flour, to make a roux (a sandy texture).

3. Mix in the milk a bit at a time until the sauce has gone into a smooth texture, season.

4. Put the white sauce through a sieve to get rid of all the lumps and then put some greaseproof paper on top to stop a skin forming on top of the sauce.

You can use this sauce for all kinds of things like cauliflower cheese, mixing in some mustard and have it with beef as an accompaniment or to go on top of a lasagne.

Ingredients:

2 oz Margarine
2 oz Plain flour, sieved
1 pt Stock (Fish, Vegetable, Beef, Chicken)
Salt & pepper, seasoning

2. Stir in the flour, to make a roux (sandy texture).

3. Stir in the Stock abit at a time until the mixture is smooth, but not too thick, season.

4. Put the veloute sauce through a sieve to get rid of all the lumps and then put some greaseproof paper on top to stop a skin forming on top of the sauce.

These can be used for Pollo alla king using a chicken stock, a nice parsley sauce for the fish using the fish stock and vegetables in a sauce using a vegetable stock.

Ingredients:

A little oil (olive)
1 Onion, chopped
2-3 Cloves of garlic, crushed
3 tbsp Tomato puree
1 Tin of chopped tomatoes
2 tsps of Basil
2 tsps of Oregano
Salt & pepper, seasoning

2. Mix in the tomato puree and the herbs and then add the tomatoes, season.

3. When it has simmered for 15 mins take it off the heat and then put the mixture into the food processor or blender. Season to tastewith the herbs if you need any more, don't put in too much because you could spoil the flavour.

You can use this to put into a bolagnase sauce, put on top of fish and to put on to lasagne.

Ingredients:

5 tbsp Mayonnaise
2 tbsp Tomato sauce
A few drops of lemon juice
A few drops of tabasco sauce
A few drops of Worstershire sauce

You can use it on prawn cocktail and any other kind of seafood.