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Post by braided-rug on Feb 20, 2006 8:14:34 GMT 10
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Admin
Major Contributor
formerly ~cara~
Posts: 4,651
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Post by Admin on Feb 20, 2006 8:43:06 GMT 10
Interesting. I made my own ketchup once. I didn't like it very much. I guess I didn't get it sweet enough for me.
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Post by braided-rug on Feb 20, 2006 9:03:37 GMT 10
No one mentions ketchup much on the board. We always thought Americans ate alot of it for some reason. What do you think?
The modern sauces in the shops are very sweet atm.
Aussie's have tomato sauce on everything lol.
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Post by braided-rug on Feb 20, 2006 9:05:19 GMT 10
The recipes on the site are for using ketchup in other things.
We used to make our own, but haven't for quite awhile. It is our preferred sauce.
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Post by braided-rug on Feb 20, 2006 9:13:21 GMT 10
Here are my pics:
"Balsamic Tomato Chicken Schnitzel
Whisk Rosella Tomato Sauce with balsamic vinegar and a spoonful of olive oil. Add some capers and chopped fresh basil leaves. Spread over chicken schnitzels. Cook over a BBQ hot plate 4-5 minutes turning occasionally. Serve sprinkled with sea salt and cracked black pepper."
Paprika Tomato Butter
Add a few spoonfuls of Rosella Tomato Sauce to softened butter with a spoonful of paprika, mix well. Spoon into foil and wrap firmly into a sausage shape. Refrigerate until firm. Cut into generous slices and place on top of sizzling hot steak. Serve immediately.
Beef & Tomato Burgers
Mix together fine beef mince (hamburger BR) chopped onion, 1 egg, a few spoonfuls of Rosella Tomato Sauce, chopped herbs and enough breadcrumbs to give a dry mixture. Shape mixture into burgers. Heat oil on a BBQ plate. Add burgers and cook until well browned and cooked through.
Marinated Ham Cubes
Mix equal quantities of Rosella Tomato Sauce with your favourite fruit chutney and 1-2 spoons of seeded mustard and a few drops of Garlic Flavoured Tabasco Sauce (hot pepper sauce BR) and a spoonful of brown sugar. Add cubes of leftover leg ham, toss to coat and marinate overnight. Cook over a hot greased BBQ plate, pour over any remaining marinade and cook until well browned.
Tomato Basil & Bocconcini Bruschetta
Add a spoonful of sun-dried tomato pesto to Rosella Tomato Sauce. Spread over toasted bruschetta and top with sliced bocconcini and fresh basil leaves.
Tomato Couscous Filled Mushroom Cups
Remove stems from mushroom cups and chop finely. Prepare couscous using hot Rosella Tomato Sauce instead of boiling water. Fork through and add chopped mushrooms, fresh ricotta cheese, toasted pinenuts and chopped Italian parsley. Spoon into mushroom cups and cook over a BBQ hotplate 7-10 minutes.
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