Sauce - FoodNerdy Recipes Management System

Ingredients for Pan-Fried Barramundi with Lemon Butter Sauce

If you’re looking for a delicious and healthy meal option, pan-fried barramundi with lemon butter sauce is a great choice. Here are the ingredients you’ll need for this dish:

4 barramundi fillets (skin on)
Salt and pepper
2 tablespoons of olive oil
2 tablespoons of butter
Juice of 1 lemon
1 tablespoon of chopped fresh parsley

Steps to Prepare Pan-Fried Barramundi with Lemon Butter Sauce

Follow these simple steps to prepare pan-fried barramundi with lemon butter sauce:

Season the barramundi fillets with salt and pepper on both sides.
Heat the olive oil in a frying pan over medium-high heat. Once the oil is hot, add the barramundi fillets, skin side down.
Cook for 3-4 minutes until the skin is crispy, then flip the fillets over and cook for another 2-3 minutes until cooked through.
Remove the fillets from the pan and set them aside.
In the same pan, melt the butter and add the lemon juice. Cook for 1-2 minutes until the sauce thickens slightly.
Add the chopped parsley to the sauce and stir to combine.
Pour the lemon butter sauce over the barramundi fillets and serve immediately.

Serving Pan-Fried Barramundi with Tangy Lemon Butter Sauce

Pan-fried barramundi with lemon butter sauce is a delicious and healthy meal that can be served with a variety of sides. Here are some options to consider:

Steamed vegetables, such as broccoli or green beans
Roasted potatoes or sweet potatoes
Rice or quinoa

To serve, place the barramundi fillets on a plate and spoon the lemon butter sauce over the top. Add your chosen side dish to the plate and enjoy! This dish is perfect for a dinner party or a special meal at home.

Australia

Chicken Parmigiana: Bread and pan-fry chicken breast, top with tomato sauce, cheese, and bake until melted.

How to Make Chicken Parmigiana: A Step-by-Step Guide

Chicken Parmigiana is a classic dish that originated in Southern Italy and has become a popular favorite around the world. This dish consists of breaded and pan-fried chicken breast, topped with tomato sauce and melted cheese. It is typically served with a side of pasta and a salad.

Making Chicken Parmigiana is relatively easy, and it can be done in just a few simple steps. First, bread and pan-fry the chicken breast until it is golden brown. Then, top the chicken with tomato sauce and grated cheese, and bake it in the oven until the cheese is melted and bubbly. The result is a delicious and satisfying meal that is perfect for any occasion.

Whether you are a seasoned chef or a beginner in the kitchen, making Chicken Parmigiana is a great way to impress your friends and family with your cooking skills. With a little bit of preparation and patience, you can create a meal that is both delicious and nutritious.

Ingredients and Preparation: Bread and Pan-Fry Chicken Breast

To make Chicken Parmigiana, you will need a few key ingredients, including chicken breast, bread crumbs, eggs, flour, tomato sauce, and grated cheese. Begin by pounding the chicken breast until it is a uniform thickness, then season it with salt and pepper. Next, dip the chicken in flour, then in beaten eggs, and finally in breadcrumbs until it is fully coated.

To pan-fry the chicken, heat a large skillet over medium-high heat and add enough oil to cover the bottom. Once the oil is hot, add the chicken and cook for 3-4 minutes on each side, until it is golden brown and cooked through. Remove the chicken from the skillet and place it on a baking sheet lined with parchment paper.

Topping and Baking: Creating the Perfect Chicken Parmigiana

Once you have breaded and pan-fried the chicken breast, it is time to add the toppings and bake it in the oven. Start by spreading a thin layer of tomato sauce over each chicken breast, then sprinkle grated cheese over the top. Place the baking sheet in the oven and bake at 375°F for 15-20 minutes, or until the cheese is melted and bubbly.

When the Chicken Parmigiana is ready, remove it from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley or basil, and serve with a side of pasta and a salad for a complete meal. With its crispy exterior, tender chicken, and flavorful toppings, Chicken Parmigiana is a dish that is sure to please everyone at the table.

Australia

Lamington Ice Cream Cake: Layer squares of lamington cake with vanilla ice cream and raspberry sauce for a refreshing dessert.

Lamington cake: An Australian classic

Lamington cake is a beloved Australian dessert that has been around since the early 1900s. It consists of a sponge cake that is coated in a layer of chocolate and then rolled in desiccated coconut. The cake is usually cut into small squares or rectangles, making it perfect for layering with other ingredients.

The origins of the lamington are somewhat disputed, but it is believed to have been named after Lord Lamington, who served as the Governor of Queensland from 1896 to 1901. It is said that his cook accidentally dropped a sponge cake into a bowl of chocolate and then coated it in coconut to hide the mistake. The resulting creation was a hit with Lord Lamington and his guests, and the rest is history.

Today, lamington cake is a staple in Australian bakeries and is enjoyed by people all over the world. Its unique combination of chocolate and coconut makes it a delicious and memorable dessert.

Vanilla ice cream: Cool and creamy layers

Vanilla ice cream is a classic dessert that pairs perfectly with lamington cake. Its cool and creamy texture provides a refreshing contrast to the rich chocolate and coconut flavors of the cake. When layering the cake with ice cream, it is important to let the ice cream soften slightly before spreading it over the cake. This will help to ensure that the layers are smooth and even.

To make the ice cream layer even more special, you can mix in some shredded coconut or chopped nuts. This will add some texture and flavor to the ice cream and make it even more delicious. Once the ice cream layer is in place, the cake can be placed in the freezer to set.

Raspberry sauce: The perfect complement

Raspberry sauce is a tart and tangy topping that perfectly complements the sweetness of the lamington cake and vanilla ice cream. To make the sauce, simply puree some fresh or frozen raspberries and add a bit of sugar to taste. The sauce can be drizzled over the top of the cake, or served on the side for individual portions.

In addition to its delicious flavor, raspberry sauce also adds a beautiful pop of color to the dessert. The vibrant red hue of the sauce makes the cake look even more tempting and appetizing. With its combination of rich chocolate, creamy vanilla ice cream, and tangy raspberry sauce, the lamington ice cream cake is a dessert that is sure to impress.

Australia

Sydney Rock Oysters Kilpatrick: Top Sydney Rock oysters with Worcestershire sauce, bacon, and grill until the bacon is crispy.

Introduction to Sydney Rock Oysters Kilpatrick

Sydney Rock Oysters Kilpatrick is a delicious dish that combines the natural, briny flavor of Sydney Rock Oysters with the rich and savory flavors of Worcestershire sauce and bacon. This dish is perfect for seafood lovers who crave a dish that is both hearty and delicious.

Sydney Rock Oysters are a type of oyster that is native to the waters around Sydney, Australia. These oysters are known for their unique flavor profile, which is both salty and sweet. When paired with the right ingredients, such as Worcestershire sauce and bacon, Sydney Rock Oysters become the perfect dish for any seafood lover.

Ingredients for the Perfect Kilpatrick Sauce

To make the perfect Kilpatrick sauce for Sydney Rock Oysters, you will need the following ingredients:

Worcestershire sauce: This sauce is the key ingredient in Kilpatrick sauce, providing a rich and savory flavor that complements the natural taste of the oysters.
Bacon: The bacon adds a smoky and salty flavor to the dish and adds a crispy texture to the oysters.
Butter: The butter is used to cook the bacon and provides a rich and creamy flavor to the sauce.
Lemon juice: The lemon juice adds a tangy and acidic flavor to the dish, which helps to cut through the richness of the sauce.

Steps to Grill the Perfect Sydney Rock Oysters Kilpatrick

To grill the perfect Sydney Rock Oysters Kilpatrick, follow these simple steps:

Preheat your grill to medium-high heat.
In a small saucepan, melt the butter over medium heat. Add the bacon and cook until crispy.
Add the Worcestershire sauce to the bacon and butter mixture and stir to combine.
Place the oysters on the grill and cook for 2-3 minutes, until the edges begin to curl.
Spoon the Kilpatrick sauce over the oysters and continue to cook for an additional 2-3 minutes, until the bacon is crispy and the sauce is bubbling.
Remove the oysters from the grill and sprinkle with lemon juice before serving.

In conclusion, Sydney Rock Oysters Kilpatrick is a delicious and hearty dish that is perfect for seafood lovers. With the right ingredients and cooking techniques, you can create a dish that is both savory and satisfying. So why not give it a try and impress your family and friends with this delicious seafood dish?

Mozambique

Can you tell me more about peri-peri sauce, a popular condiment in Mozambique?

October 3, 2025

Introduction

Peri-peri sauce is a spicy condiment that is popular in Mozambican cuisine. It is made from a combination of chili peppers, vinegar, and spices, and it is often used as a marinade or a dipping sauce for grilled meat and fish. The sauce has gained popularity around the world in recent years, with many people enjoying its fiery flavor and unique taste.

Origins

Peri-peri sauce originated in Mozambique, a country located on the southeastern coast of Africa. The sauce is named after the peri-peri chili pepper, which is native to Mozambique and is known for its intense heat and fruity flavor. The sauce was first made by Portuguese colonizers who arrived in Mozambique in the late 15th century. They combined the peri-peri chili with vinegar and other spices, creating a sauce that was both flavorful and spicy.

Ingredients

The main ingredients in peri-peri sauce are chili peppers, vinegar, garlic, and oil. Other spices, such as paprika, cumin, and oregano, are often added to enhance the flavor. The type of chili pepper used can vary, but the most common variety is the peri-peri chili. The sauce can be made at home using fresh ingredients, or it can be purchased pre-made from a store.

Uses

Peri-peri sauce is used in a variety of ways in Mozambican cuisine. It is often used as a marinade for grilled meat and fish, giving them a spicy and flavorful kick. The sauce can also be used as a dipping sauce for bread or vegetables, or it can be mixed with mayonnaise or yogurt to create a creamy dip. Peri-peri chicken is a popular dish in Mozambique, and it is often cooked on a grill or in a skillet with the sauce.

Popularity

Peri-peri sauce has become popular around the world in recent years, with many people enjoying its fiery flavor and unique taste. The sauce is often used in fast food restaurants, with chains like Nando’s and KFC offering peri-peri chicken on their menus. The sauce has also become popular in the United States, with many specialty food stores and online retailers selling different varieties of the sauce.

Variations

There are many different variations of peri-peri sauce, with each region and country adding their own spin to the recipe. In Mozambique, the sauce is often made with a mix of chili peppers, while in South Africa, the sauce is made with a blend of peri-peri chili and bird’s eye chili. Some variations of the sauce include additional ingredients such as lemon juice, sugar, or honey, adding a sweet and tangy flavor to the sauce. Overall, peri-peri sauce is a versatile condiment that can be used in a variety of ways, making it a popular choice for home cooks and food enthusiasts around the world.

Food

“Green Sauce” Protected Throughout the EU

October 2, 2025

The Frankfurt “Green Sauce” is popular with young and old and traditionally starts its season on Maundy Thursday. The classic is prepared from seven specific herbs and served with a jacket or boiled potatoes and eggs. Now the Commission in Brussels is putting the “Green Sauce” under EU-wide protection!

“Frankfurter Green Sauce” protected throughout the EU

The “Frankfurt green sauce” is considered a specialty among connoisseurs. Hessian herb farmers fought for around a decade for EU-wide protection of “their” treat – now it’s done! The EU Commission has entered the “Green Sauce” in the Register of Protected Geographical Indications. This means that only certain herbal mixtures are allowed to bear this name.

In Brussels, it was decided that the classic “Grie Soß”, as the Frankfurt specialty is affectionately called in dialect, may only consist of the seven herbs chives, parsley, chervil, cress, burnet, borage, and sorrel. In addition, at least 70 percent of the herbs must come from the Frankfurt region and have been processed there.

Food

Roast Turkey with Amaretto Sauce

Turkey roast is an excellent alternative to pork and beef roast. It has fewer calories and is very tender and mild in taste.

The turkey roast offers an alternative to pork and beef roast and is also lower in calories. The amaretto sauce gives the dish a very special touch and underlines the delicate taste of the turkey. Rosemary potatoes are a good side dish, as they soak up the sauce well.

Ingredients for 4 persons

– 2 medium onions
– 4 cloves of garlic
– 3 tbsp oil
– 250g spinach leaves
– 1 kg roast turkey
– 8 slices of smoked ham
– 4 slices of young Gouda
– 4 tablespoons of clarified butter
– 600 ml chicken stock
– 4cl amaretto
– 8 tbsp tomato paste
– 150 g of crème fraîche
– Salt
– Pepper
– Nutmeg

Preparation of the rolled roast

As a first step, peel the onions and cut them into small cubes. Peel and chop the garlic cloves or crush them with a garlic press. Then heat some oil or in a pan and add the onion pieces and garlic until they are cooked translucent. Next, add the spinach and season with salt, pepper, and nutmeg.

Wash and dry the roast turkey and place it on the work surface. Since the usually quite round roast is to be turned into a roll, it is necessary to flatten the roast. To do this, make a so-called butterfly cut. Using a large knife, cut across the roast, but not through it. It is important that you do not cut against the grain of the meat but with it. Then unfold the parts of the roast that are still connected at the end. If the roast doesn’t seem big or thin enough for you, you can repeat this process a little higher from the other side so that you can open the roast into three parts. Now use a meat mallet to pound the roast to desired thickness, 1-1.5cm seems ideal for rolling. Then season the roast with salt and pepper and cover the inside first with the ham and then with the cheese. Finally, add the spinach and roll up the roast. To secure it, tie the roll together with twine. Then sear them on all sides and put them in the oven at 120°C for 1 hour.

Preparation of the sauce

Boil the vegetable broth with the amaretto and then add the tomato paste and the crème fraîche. Mix the sauce well and let it simmer for about 10 minutes at a low temperature.

Useful additional knowledge

When serving, you can cut the rolled roast into slices and arrange them in the saucepan. Don’t forget to remove the binding thread beforehand though. Do not use wooden or metal skewers to hold the roll together or the cheese and meat juices will spill out from the inside.

Food

Tuna Pasta in White Wine Cheese Sauce

Tuna Noodles with Capers in White Wine Cheese Sauce is a quick and tasty casserole. The subtle taste of white wine makes it an unusual and unusual casserole. Although it’s a fairly simple recipe, tuna pasta in white wine and cheese sauce is also great for surprising and pampering guests.

Ingredients for 4 to 5 people

– a pack of pasta (preferably spaghetti)
– 2 cups of sour cream
– 2 packs of melted cheese (cream or herb melted cheese, depending on taste)
– 300 ml of white wine
– 1/4 liter of broth
– a large onion
– 4-5 cans of tuna (preferably in sunflower oil)
– capers

Preparation

Boil the noodles.
In the meantime, you can finely chop the onion.
Then the onion pieces are steamed in a slightly larger pot.
For steaming, the sunflower oil can be taken from a can of tuna.
The onions are already taking on the tuna taste.
Once the onions are translucent, you can add 300ml white wine and 1/4 liter of stock.
In addition, two cups of sour cream and two packs of processed cheese are placed in the pot.
Let the contents of the pot simmer for a few minutes until the melted cheese and sour cream have turned into a creamy sauce.
Depending on the consistency of the sauce, you can bind the sauce with a sauce binder or starch.
Then you can put the capers and tuna in the pot.
The easiest way is to cut the tuna into small pieces beforehand so that the whole sauce contains it.
After the noodles are cooked, they are placed in a large casserole dish.
On top comes the sauce with tuna and capers.
Try mixing the pasta with the sauce so the tuna is evenly distributed and not just on top of the casserole dish.
Then put the casserole dish in the preheated oven for about 25 minutes.
The oven should be set to around 175 C°.
During the baking time, the pasta absorbs the sauce and its taste.

Food

Roast Veal with Riesling Sauce, Vegetables and Tagliatelle

Tender veal is gently roasted in the oven and then served on the plate with an aromatic sauce and crispy cooked vegetables. The fine roast veal is the outstanding focal point of a festive menu, which is ideal for preparing and pre-cooking so that the chef is able to enjoy the meal in peace and celebrate with them.

Ingredients for 6 people

– 1.5 kg saddle of veal with rind
– Salt and pepper
– 200 g onions, 2 cloves of garlic
– 2 tablespoons of oil
– 500 g carrots, 500 g zucchini
– 1 leek
– 15 grams of flour
– 45 grams of butter
– 150 ml Riesling wine
– 350 ml veal stock
– 250 g of crème fraîche
– Nutmeg
– 1 pinch of sugar
– 1 tbsp dry vermouth

Preparation

Cut the rind of the saddle of veal sharply and deeply, salt and pepper the meat, and chop the onions.
Put the oil in a frying pan and sauté the meat over medium heat until golden brown, add the onions and the crushed garlic cloves.
Place the frying pan with the meat in the preheated oven on the lower shelf. Pour in 1/8 l of water, set the oven to 200° with convection, and roast the roast for about 45 minutes with the oven door open.
Clean the vegetables and use a vegetable peeler to cut them lengthwise into thin strips and the leek into fine rings. Knead the flour and 15 g of butter and chill in the refrigerator.
Remove the roast from the oven and the frying pan, wrap in suitable aluminum foil and leave to rest in the switched-off oven.
Deglaze the roasting stock with wine, remove the settled toasted substances from the frying pan with a spatula and stir into the stock. Then reduce the roast stock until thick. Pour in 250 ml of purchased veal stock, and bring to a boil. If necessary, puree the stock with a hand blender and let it run through a sieve.
Stir the crème fraîche into the strained stock, then season with salt, pepper, nutmeg, a pinch of sugar, and vermouth. To thicken the sauce, stir the floured butter into the boiling sauce little by little.
Lightly roast the prepared vegetables in a pan with butter and steam until soft, add some roast veal stock, and bring to a boil. When the vegetables are soft, season lightly and continue cooking, covered, for a few minutes.
Remove the roast veal from the aluminum foil and stir the collected roast juices into the sauce. Cut the meat into approx. 1 cm slices, arrange on a large, preheated plate, and garnish with the vegetable noodles.
Serve the sauce separately in a gravy boat.
Wide, al dente-cooked ribbon noodles are served as a side dish.

Food

Mushroom Sauce for Pasta

The pasta is cooked as usual with the addition of salt, al dente, or until soft, depending on taste. To prepare the sauce, mushrooms are cut into cubes and fried in a pan with vegetable or olive oil.

Add, after the mushrooms are fried a little, diced onion. The quantities are deliberately omitted so that the cook develops a creative feeling for cooking so that she can develop more freely. When most of the onions have turned brown during frying, move the pan away from the hot stove to add the remaining ingredients.

First, about a quarter of a liter of water is poured into the pot. A very important ingredient is now the ready-made sauce for sliced meats from the supermarket. If this should not be found, the ready-made powder for mushroom sauces can be used as an alternative. Then add spices such as salt, pepper, basil, chili, or whatever is in the house to the pot, depending on your mood.

Now put the pot back on the hot stove and stir vigorously. If the sauce is too thick, you can add more water. Bubbling is a sign of the right consistency. By lifting the pot off the stovetop and stirring it at the same time, you can make sure that the sauce doesn’t bubble out of the pot too much and make the stovetop dirty.

After a few minutes of stirring, the sauce is ready. Before the sauce is put on the pasta, a layer of grated cheese can be sprinkled on the pasta.