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3x sauces to perfectly compliment any Beef meal!

1. ROASTED GARLIC MAYO
Pairs perfectly with our Good From Scratch Angus Beef & Kumara range

Prep time:
15 minutes

Ingredients:
6 cloves of garlic, peeled
Juice of 1 lemon
1 Tbsp Dijon Mustard
2 Egg yolks
Pinch of Sea Salt
1 ½ cups vegetable oil

Method:
Heat your oven to 180*c.
Place the garlic into an oven-proof dish and bake for 10 minutes or until golden.
Once the garlic is cool, crush into a paste under a knife.
Blitz or whisk garlic, lemon juice, mustard, egg yolks and sea salt together in a food processor. Alternatively, blend with a stick blender or whisk in a bowl.
Slowly drizzle in vegetable oil while mixing, until mayonnaise reaches a creamy consistency.
Drizzle Roasted Garlic Mayo generously over your meat of choice and enjoy!


2. CUCUMBER TZATZIKI DRESSING
Pairs perfectly with our Good From Scratch Angus Beef & Beetroot range

Prep time:
5 minutes

Ingredients:
1 cup natural unsweetened yoghurt
½ telegraph cucumber, peeled and deseeded
1 garlic clove, peeled
1 green chilli, deseeded and finely chopped
6 fresh mint leaves
2 Tbsp avocado oil
1 pinch Sea Salt
1 pinch Ground White Pepper

Method:
In a blender, add the cucumber, garlic, chilli, mint and salt.
Pulse a couple of times, then stir in the yoghurt and avocado oil.
Season to taste with a pinch of sea salt and white pepper.
If a blender is unavailable, it’s totally fine just to finely chop the cucumber, garlic, chili and mint and combine with the rest of the ingredients.
Drizzle Cucumber Tzatziki generously over your meat of choice and enjoy!



3. ROASTED CAULIFLOWER HUMMUS
Pairs perfectly with our Good From Scratch Angus Beef & Turmeric range

Prep time:
30 minutes
 
Ingredients:
1 400g can cooked chickpeas in springwater
½ Tsp curry powder
¼ Tsp Tumeric powder
1 Tbsp tahini
Juice of 1 lemon
¼ cup toasted walnuts
½ cup cooking oil
½ tsp salt
½ head cauliflower
 
Method:
Preheat the oven 180 degrees.
Break the cauliflower down into smaller pieces and place onto a roasting tray.
Drizzle with a touch of cooking oil and season with a pinch of salt.
Roast for 20 minutes or until a knife clearly passes through the stalks.
Remove and cool.
Place all the chickpeas, tahini, curry and turmeric powders, walnuts, lemon juice and cauliflower into a blender and blitz until smooth.
Slowly add the oil and adjust the seasoning to taste and add a little cold water if necessary to achieve the right consistency.
 
 Drizzle Roasted Cauliflower Hummus generously over your meat of choice and enjoy!

 

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