The concept for Sauces of Inspiration – a collection of modern sauces with recipe pairing – was one that appealed to me for several reasons. First and foremost was the breadth of the canvas, so to speak. Sauces run the culinary gamut, spanning a multitude of cuisines, ingredients and uses.
Second, what better soapbox than a book of sauces to preach the merits of the international flavours and ingredients I love while indulging my fascination with street foods from around the world?
To me, the social aspect of eating and cooking is key. Delicious food transcends borders and language, and the sense of wellbeing it creates brings people together – families, friends, neighbours and strangers alike. I hope this book will inspire you to try some new flavours and ingredients, to play around and experiment with your own sauces, and to share them with the people in your life.
FAUX AIOLI
Aioli has popped up on restaurant menus everywhere. It’s irresistible, but if you want to make it the traditional Provençal way, you must use a mortar and pestle and include egg yolks. This widely divergent recipe skirts those items. Instead, it’s a simple sauce that brings together two indulgent favourites of mine: cream and tahini. Though you may think that adding cream to tahini, already rich unto itself, may seem akin to gilding the lily, each brings a different kind of richness. Plus, I find that the cream and yogurt help balance any bitterness in the tahini. Some may fear using raw garlic, but take heart – this recipe doesn’t call for much and it adds an intensity of flavour that you can’t replicate with cooked or roasted garlic. This rich sauce is more spreadable than drizzly; if you want to thin it out, whisk in a couple of tablespoons of water. I like using it in place of mayo as a spread for sandwiches.
Makes about 225g (8oz)
55ml (2fl oz) tahini
2 teaspoons lemon zest
110g (4oz) full-fat natural yogurt
2 garlic cloves, minced
55ml (2fl oz) double cream
Sea salt
Whisk together the tahini, lemon zest, yogurt, garlic and cream in a medium bowl. Season to taste with salt. Use immediately or store refrigerated in an airtight container for up to 3 days.
Beetroot and Polenta Cakes
Follow the packet instructions to make plain coarse-grain polenta (you’ll need 800g/1lb 12oz cooked). Let the polenta cool to room temperature, then transfer to a large bowl.
Add 135g (4¾oz) chopped roasted beetroot, 10g (¼oz) fresh chopped parsley, 1 teaspoon ground cumin, ½ teaspoon ground coriander (cilantro), 2 teaspoons fresh lemon juice, 2 teaspoons honey, 1 large egg, 1½ teaspoons salt and ½ teaspoon freshly ground black pepper. Stir to combine and then form into 8 round cakes approximately 7.5cm (3in) in diameter.
Heat 2 tablespoons olive oil in a large cast-iron frying pan over a medium-high heat. Add half of the cakes and cook until golden brown, about 4 minutes per side. Repeat with the remaining cakes and more oil if needed. Transfer the cakes to a plate and dollop with the faux aioli. Serves 4
- This is an edited extract from Sauces of Inspiration by Vanessa Seder. Published by Kyle Books (£14.99).
- For more mealtime inspiration and vegetarian recipes, visit our Eat & Drink pages.
Lead picture credit: Stacey Cramp
