Lemon lentil sauce v
This creamy, smooth lentil sauce that turn a plate of steamed or roasted vegetables into a complete meal. For spicier lentil sauces see the lentil dals on page 194.
SERVES 4
125g (4oz) red lentils
575ml (1 pint) water
1 onion
1 tbsp olive oil
2 tsp curry powder
juice and grated rind of 1 lemon
salt and freshly ground black pepper
Simmer the lentils in the water until tender – about 20 minutes.
Meanwhile, peel and chop the onion and sauté gently in the oil with the curry powder for 10 minutes.
Add the lemon juice and grated rind a little at a time, until it tastes right to you.
Liquidise or blend the sauce, season well with salt and pepper and serve.
Mint sauce v
Sharp-tasting yet sweet as well, mint sauce complements many lentil and bean dishes such as field bean burgers, lentil croquettes or white nut roast.
SERVES 4–6
25g (1oz) chopped fresh mint
1 tbsp sugar
1 tbsp boiling water
4 tbsp cider vinegar or white wine vinegar
If you’ve got a liquidiser or hand blender, just wash the mint leaves and take off any stalks, then whiz with the other ingredients until the mint is finely chopped. Pour into a jug to serve.
If you’d rather make the sauce by hand, finely chop the mint leaves, then put them into a bowl. Add the sugar, water and vinegar and mix well.
Mushroom and Marsala sauce
Rich, creamy and luxurious, this adds a gourmet touch to any meal. Try it with cashew nut and parsley fritters, tofu escalopes or lentil croquettes.
SERVES 4
25g (1oz) butter
1 tbsp olive oil
2 tbsp finely chopped onion
250g (9oz) chestnut mushrooms, sliced
1 tsp plain flour
125ml (4fl oz) Marsala
200ml (7fl oz) crème fraîche
salt and freshly ground black pepper
Heat the butter and oil in a large saucepan. Add the onion, cover and cook gently for 2–3 minutes. Add the mushrooms and cook for 4–5 minutes, until they are tender.
Add the flour and stir over the heat for a minute or two, then pour in the Marsala and let the mixture bubble away over the heat for 3–4 minutes, or longer if you want to reduce it more. Stir in the crème fraîche, adding salt and pepper to taste. Reheat gently, then serve.
Mushroom and soured cream sauce
This is a creamy fresh-tasting sauce that’s best served warm and is delicious with nut or pulse savouries, burgers and also with plainly cooked vegetables.
SERVES 4–6
15g (½oz) butter
125g (4oz) button mushrooms, chopped
150ml (5fl oz) soured cream
salt and freshly ground black pepper
a pinch of paprika
Melt the butter in a medium-sized saucepan and fry the mushrooms for about 5 minutes.
Stir in the soured cream and salt, pepper and a little paprika to taste.
Reheat gently, but don’t let the sauce boil.
Red onion marmalade v
Sweet and tangy, this goes with so many things and is so good you can even eat it as it is. It makes a great topping for bruschetta and keeps well in the fridge for a week or so.
SERVES 4–8
1kg (2¼lb) red onions, thinly sliced
2 tbsp olive oil
2 tbsp golden caster sugar
3 tbsp fino sherry
2 tbsp red wine vinegar
salt and freshly ground black pepper
Heat the oil in a large saucepan. Add the onions, cover and cook, stirring every 5 minutes, for about 15 minutes or until they’re very tender. They must be really soft before you go on to the next stage.
Add the sugar, sherry and vinegar, then leave to simmer gently, without a lid, for about 30 minutes or until you have a thick, sticky mixture with hardly any liquid left. Remove from the heat, season to taste with salt and pepper and leave to cool. Store in a covered container in the fridge for about a week.
Red wine sauce
This sauce always makes a meal taste special. You can use either an inexpensive wine, or some extra of whatever you’re having with the meal. Try this with the chestnut, sage and red wine loaf.
SERVES 6
425ml (15fl oz) vegetable stock
425ml (15fl oz) red wine
1 bay leaf
a piece of onion
1 garlic clove, finely sliced
a pinch of dried thyme
