Hello quirkies, welcome to #WednesdayYumday!!! *insert thunderous applause*
As I explained in the last post, #WednesdayYumday is all about food; cooking it, prepping it, designing it and failing woefully at it!
Today, I’ll be introducing you to one of my favourite things to make, it’s my go-to sauce. This sauce is versatile; I use it as a base for pasta, rice, couscous etc. It also shines on its own as a complete “fitfam” meal, also as a side kick for yam, white rice, potatoes etc.
I’m sure you get the gist now, it can be all you want and much more! Enough of my rambling, let’s get to work!
Too Much Sauce
Preparation(prep) time:10 minutes
Cooking time: 20-25 minutes
- 2 cups of Mixed vegetables
I normally use frozen vegetables as it cuts down the prep time, it’s easy to use, it’s cheap(£1) and stress free but you can use fresh vegetables and go to town with your mix of choice: carrots, sweetcorn, green beans, tomatoes… You name it!(if you get this reference I owe you a big hug!)
QuirkySecret: The type of vegetables used depends on what you need the sauce for e.g if it’s a standalone sauce, add more chunkier vegetables; cauliflower, broccoli, courgettes etc. and if it’s serving as a base, use more finely chopped vegetables in addition to your mixed vegetables.
- 2 cups of chopped Bell peppers; red,green, yellow(eat the rainbow!)
- 1 medium-sized onion chopped
- 2 medium-sized chicken breast(cooked or fresh) or meat of your choice
- 2 Habanero pepper chopped (ata rodo)
- King prawns (optional)
- 2 Bouillon cubes (I use Knorr chicken cubes)
- 1 teaspoon curry
- 1 teaspoon thyme
- 1 tablespoon minced ginger and garlic. I normally use a store-bought mix but you can substitute by mincing two cloves of garlic and finely chopping half a finger of ginger
- 1 Cooking spoon of oil(I use sunflower oil)
- 1 tablespoon plain flour, mix with 1/2 cup of water to form a light paste or 1 cooking spoon single cream
- 1 cup Chicken stock
- Salt to taste
- Cameroon Pepper to taste (my special secret ingredient)
Note:The flour paste/single cream serves as a thickening agent, so you can use either.
- Place nonstick pan/pot on medium heat, add cooking oil and onions
- If you’re using prawns, add the prawns and fry for 2-3 minutes
- Take out prawns and set aside
- Add chopped or diced chicken breast, crush in one-half of the Knorr cube
- Add the curry and thyme, Cameroon pepper and garlic-ginger mix to the pan
- Fry for 3-5 minutes or until chicken breast is no longer pink.
- Add the pepper mix; bell peppers, Habanero pepper (ata rodo)
- Allow to fry for about a minute and then add the mixed vegetables
- Add chicken stock and leave to cook for 3-5 minutes
- Add the prawns and other half of Knorr cube.
- Add the flour paste/single cream to the pan
- Simmer on low heat for another 2-3 minutes
- Taste and adjust seasoning as required; salt, bouillon cubes etc.
- Voila! you’re done!
QuirkyTip: The thickness of the sauce is largely dependent on your preference, so more or less thickening agent until desired consistency is achieved.
As mentioned earlier, this sauce can be used as a base for pasta, rice, couscous etc. For the rice, couscous and certain pasta bases, all you need to do is add the cooked rice/ pasta/ couscous after the prawns, stir to ensure that it is covered in the sauce and simmer for 3-5 minutes.
PLEASE NOTE: Do not add the flour paste/single cream if the sauce is serving as a base. However, some pasta dishes might require the thickener, cheese and port wine (Sigh i am drooling here! I can remember creating a yummy sauce with the ingredients listed.)
That’s it quirkies!! Our first #WednesdayYumday is done and I’m grinning like a Cheshire cat here. I know, I know, you’re so proud of me! Let me know what you think in the comment section and if you get the reference for the name “too much sauce” as well!
Remember, your smile is a great superpower, don’t forget to save someone with it!
Talk to y’all later xxx