Jamie's Spicy Roasted Tomato Sauce

 

Jamie's Spicy Roasted Tomato Sauce

So I have been a fan of the traditional Tomato sauce for sometime, I have been making my own sauces to go with my own pasta for years and this has to be one of my favourites. I hope you enjoy this sauce as much as I do.


Ingredients:

• 20 Fresh Plum Tomatoes
• 1/2 Tsp Salt
• 1 teaspoon Pepper
• 1  finely diced Onion 
• 2 Tsp minced Garlic 
• 1 Tbsp finely chopped Oregano
• 1 Tbsp finely chopped Thyme
• 1 Tbsp finely chopped Basil
• 100ml Red wine
• 1 Red Pepper
• 2 Tbsp Smoked Paprika
• 2 Tbsp Cayenne Pepper
• 4 Tbsp Tomato Puree
• 1 Can of Chopped Tomatoes
• 1/2 Tsp sugar

Method:

 

1. Roast all the tomatoes and peppers in the oven with a little bit of olive oil until they start to colour
2. Finely dice the onion and mince the garlic, then add to a pan with a little bit of olive oil
3. Chop the pepper and tomatoes up and add with the onion and garlic
4. Then add the can of chopped tomatoes
5. Add the red wine and cook off for a few minutes
6. Add the tomato puree, the spices and herbs
7. Then add the salt and pepper, and sugar
8. Cook on a simmer for 30 minutes
9. Taste whilst cooking, you  may need to adjust the seasoning according to taste
10. Then blend the mixture to the consistency you're happy with (I like the sauce smooth)
11. Serve with your favourite pasta or meatballs

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Jamie's Smoky Chipotle Barbecue Sauce

Jamie's Smoky Chipotle Barbecue Sauce

 

So, for years I have been a fan of American  barbecue. There isn't anything like that here, it's usually a few cheap frozen burgers and fatty sausages, it's just a tad boring.
This is my Smoky Hot Chipotle Barbecue Sauce, lather it on ribs or mix with pulled pork . It's a great barbecue sauce for all meats.

Ingredients

• 50g Brown Sugar
• 100ml  Cider Vinegar
• 200ml Tomato Ketchup
• 4 Tbsp Smoked Paprika
• 4 drops your chipotle sauce
• 4 Tbsp  Worchester Sauce
• 2 Tsp Lemon Juice
• Pinch salt and pepper
• 1 Tsp hot chilli powder
• 2 Tbsp Onion powder
• 2 Tbsp Garlic powder
• 1 Tbsp dried or fresh Parsley
• 1/2 Tsp Ground Cumin

Method

1. Mix all the ingredients together in a pan
2. Whisk together until smooth , whilst cooking over a low heat
3. Cook for 5-10 minutes, then taste
4. Adjust seasoning according to preference, some like it sweeter than others
5. Strain the sauce, then pour into a jug
6. Let cool in the fridge for 30 minutes, then pour into your chosen jar
7. Add to your chosen dish, or leave in the fridge
The sauce should last about 1-4 weeks in the fridge, if it changes colour, odour or taste remove and discard.

Jamie's Chili Con Carne (Hot)

Jamie's Chili Con Carne

So, for years I have been a keen fanatic of spicy food. I had always liked the idea of Chilli, but didn't like beans, so this is my interpretation of Chilli Con Carne.

Ingredients

• 3 Tbsp Hot Chilli Powder
• 1 Tbsp Cayenne Pepper
• 1/2 Tsp Ground Cumin
• 1/4 Tsp Ground Turmeric 
• 1 Tbsp Ground Garlic
• 1 Tbsp Onion Powder
• 1 Tbsp Marjoram
• 1 Tbsp Oregano
• 2 Tbsp Smoked Paprika
• 600 ML Beef Stock (I use 6 Oxo Cubes if I don't have fresh)
• 200 ML Barbecue Sauce (Your Favourite type)
• 4-6 Tbsp Bisto Gravy Granules (For Thickening w/ flavour)
• 1/2 Tsp Sea Salt
• 1 Tbsp Cracked Black Pepper
• 50 ml Coffee
• 40g Dark Chocolate
• 400g Beef Mince (Preferably 20% Fat)
• 3 Tbsp Worchester Sauce
• 1 Tbsp Tomato Ketchup
• 200g Chopped Tomatoes (Optional)
• 1 Whole Onion (Finely Diced)

Method

1. Put all your spices, herbs and seasonings in a bowl
2. Dice up your onion
3. Turn your non stick saucepan or stockpot to the highest heat
4. Brown off the mince with the chopped onions
5. Once brown drain all the fat, then add back to the pan
6. Put back on heat then add all the spices, herbs and seasonings
7. Then add your Worchester sauce, cook for a further 2 minutes
8. Add your sauces and coffee
9. Cook for a further 3 minutes, then add your stock
10. Stir until everything is mixed, then add the gravy granules, you may need to add more to thicken but it will thicken as it heats.
11. Add in your dark chocolate
12. Cook for 40-60 minutes on the lowest heat setting
13. Serve with basmati rice or your choice of starch