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A delicious, spicy blend, packed full of iron and low fat to boot. It's ready in under half an hour or can be made in a slow cooker, from BBC Good Food.

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Angi

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ingredients
olive oil
2 medium onions, fine diced
2 garlic cloves, crush
1 tbsp tomato puree
2 x 400g cans chopped tomatoes
1 tsp dried oregano

basic tomato sauce
1. Inspect the veg and prepare and wash veg
2. chop onion and crush garlic
3. Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft.
4. Add the garlic and tomato purée.
5. Cook for a few minutes then add the chopped tomatoes and oregano.
6.Season generously and simmer for 20 mins, then allow to cool.
7. enjoy!

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Classic Tomato Sauce:
Ingredients:
1/4 cup of olive oil
1 Bay Leaf
2 Cloves of Garlic
2 Table spoons of tomato paste
1 onion
1 Tablespoon of oregano
1 Tea spoons of salt
1 boxes/tins of chopped tomatoes (26 ounces)

Method:
Heat the olive oil in a pan over a medium heat.
Add the diced onion, bay leaf, oregano, salt and garlic to the pan. Cook the onion without colour, but should be soft.
After around 10 minutes, add the tomato paste and continue cooking for 5 minutes, stirring the sauce.
After another 5 minutes, pour in the chopped tomatoes and bring to the boil. Once brought to the boil, reduce to a simmer and cook for 1 hour. In this cooking process, it should be stirred every 5 minutes to prevent burning.
Season to taste and remove the bay leaf before serving.

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Copy of Copy of Unit 707 Stocks, soups and sauces

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Research how to make a classic tomato sauce

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Research how to make a classic tomato sauce

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https://create.kahoot.it/?_ga=1.104775625.859683287.1473256007&deviceId=9ffbdc67-7cc3-418f-8009-f5bc48b234aeR#quiz/e8a43d90-db2e-4eb2-a692-12573f92acf5

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https://create.kahoot.it/?_ga=1.104775625.859683287.1473256007&deviceId=9ffbdc67-7cc3-418f-8009-f5bc48b234aeR#quiz/463428bb-c1cb-43ef-ad03-c6f1da57caea

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Brown Roux (How to make Roux like a Professional Chef)

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Learn how to make a White, Blond and Brown Roux like a Professional Chef! DFW Chef explains how to make a Brown Roux. (Thickening agent) White and Blond Rouxs are discussed during the video. P.S Ginger makes a special guest appearance!

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For more information about culinary and pastry school visit: http://www.escoffier.edu/ FULL RECIPE BELOW: In the culinary industry a roux is the most commonly used thickener for sauces and without one we wouldn't have 3 of our 5 mother sauces. The horror! It can also be one of the trickiest techniques to get down.

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How to Make Beef Stock - Classic Beef Stock Recipe

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Make your own beef stock! Visit http://foodwishes.com to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!

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Click here to SUBSCRIBE: http://bit.ly/1dn24vP *NEW* Soup Made Easy eBook: http://bit.ly/SoupMadeEasy eBook Bundle | All three Meal Prep Made Easy eBooks for only $12.99: http://bit.ly/MealPrepBundle I'm sharing my easy homemade vegetable stock recipe!

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Learn how to make flavorful chicken stock in five simple steps. All great soups, stews, and sauces start with a great stock! It's an essential building block, and simple to make. In this video, you'll learn how to make chicken stock.

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This video will teach you how to make a classic fish stock. Further in-depth information on stocks can be found in this episode's show notes: http://www.stellaculinary.com/sns13