You can get most things English in Ireland, Coleman's is a famous Brand, as is Lea and Perrin's Worcestershire sauce-
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anise? in pizza sauce? Wow - I bet that totally works. I'll have to try it!
I mean sugar, not suger. Sorry! red face
Since CCJoe was so thoughtful to post a recipe for pizza dough, can now post my heavy-duty pizza sauce recipe, with the top secret ingredient. Try it, but SHHHH! Guests LOVE this sauce, but can never figure out why it tastes like it does, and I usually don't tell. I follow no recipe, and spice it to taste, so will wing it with the amounts.Is a very thick, rich, and hearty sauce. All herbs and spices can be adjusted as you wish.
One tablespoon olive oil
a shitload of garlic cloves, minced (I use 4 or 5)
half a teaspoon of dried red pepper flakes
tablespoon (plus or minus) FRESH minced oregano leaves
same of basil
make a paste of all of this and let it sit for a while
2 tubes tomato paste (200 grams each) ounces??? no idea, where is CCJoe with his conversions when I need him?
1 box tomato sauce (500 grams) again ounces no idea
1 teaspoon suger
mix the tomato things and sugar together well,add the olive oil mixture and again mix well.
salt and ground black pepper to taste
shot of red wine, preferably dry Italian
and the secret-half a teaspoon of ground anise. Compliments the tomatos in a suprising way, and cuts the bite just enough to be interesting.
Let the whole mixture sit covered in a warm place for at least 2 hours, to let flavors mix before spreading on pizza dough. Also works well to freeze half for another time.
Would they have it in Ireland, by any chance? If so, can ask my friend there to send me some. Otherwise is mustard here that "catches you at the back of your nose", so will try that. Cut back just slightly on vinegar then, or would you recommend leave as is?
Don't remember seeing Worschestershire, but can admit have never looked. Will look on next shopping expedition. Otherwise I can ask Justin to send me that too, while he's at it with the mustard powder.
Worcestershire sauce is reasonably easy to get here at least most supermarkets sell it, i am sure in the foreign section of supermarket there you will find it. Mustard powder is different i have had to buy that in England when i go over. English Mustard is different to others it is hot but not chilli hot, it catches your at the back of your nose. You can try normal mustard there is vinegar in the recipe anyway
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Am hot and bothered to try that one too, but am somewhat stuck on where I'm gonna come up with Worchestershire Sauce and the Mustard powder. How vital are those ingredients, S.D.? Can I crush mustard seeds, or use a spoon of normal mustard instead? If so, then hot or normal mustard?
you guys rock! I'm loving this topic.
thanks grtud, I hope you enjoy it. You will probably have to tinker with spices a bit to fine tune to your taste buds and ingredients.
I live in Spain so we are bit away from the centre of Europe, but weathers great and vegs are good
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....I aim to please ;-)!
I also love the wasabi and soy sauce btw, but I'm really hooked on the balsamic glaze at the moment and the various concoctions I've come up with seem to have peaked with the one I posted. Thanks again for the compliment!
Also, that Sunshine Daydream, Scarlet Fire Sambal sounds amazing! I'm going to try that one myself.
The Dude Abides!