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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Dom's sauce set

by
Dominic Chapman
Dom's sauce set

PT2H

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Ingredients

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Metric

Imperial

Apple sauce

Mint sauce

  • 2 bunches of mint, large
  • 150g of sugar
  • 150ml of white wine vinegar
  • 150ml of water
  • 1 pinch of salt

Cranberry sauce

Bread sauce

  • 250ml of milk
  • 1/2 onion
  • 1 clove
  • 1 bay leaf
  • 100g of white bread, crusts removed
  • nutmeg, freshly grated to taste
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 1 tbsp of double cream
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Method

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1
For the apple sauce, peel and core the apples, then slice as thinly as possible
2
Melt butter in a pan over a low-medium heat. Add the apples, sugar and water and cook gently until soft and puréed. Finish with the cinnamon and lemon juice. Store in a jar in the fridge
3
For the mint sauce, pick the mint leaves and reserve the stalks. Blanch the mint leaves for a few seconds in boiling water. Then, refresh in ice water, drain and squeeze dry before finely chopping
  • 2 bunches of mint, large
4
Add the sugar, water, vinegar and mint stalks to a pan and bring to the boil, seasoning with a pinch of salt. Once boiling, remove from the heat and leave to cool
  • 150g of sugar
  • 150ml of water
  • 150ml of white wine vinegar
  • 1 pinch of salt
5
Once cool, pour over the chopped mint. Transfer to a jar and store in the fridge
6
For the cranberry sauce, combine the orange juice, zest and spices in a heavy-based saucepan and bring to the boil. Reduce the heat and simmer until reduced by half
7
Add the cranberries and cook over a low heat to slowly stew the fruit - do not allow the cranberries to burn
8
Once the cranberry mixture has a loose, jam-like consistency, add the sugar and bring back to the boil
  • 400g of brown sugar
9
Reduce the heat and simmer for a further 10 minutes, then remove from the heat and allow to cool slightly
10
Once warm, taste for sweetness and add sugar, if necessary - you are looking for a balance between sweet and sour. Transfer to a jar and freeze (if storing for more than 3 days) or refrigerate
11
For the bread sauce, blitz the bread in a blender until you are left with chunky breadcrumbs. Alternatively, use your hands to tear up the bread
  • 100g of white bread, crusts removed
12
Stud the onion with a clove and add to a pan along with the milk and bay leaf. Bring up to a gentle simmer and then strain into a bowl
13
Add the breadcrumbs and stir until the bread softens. Add the cream, nutmeg and seasoning. Cool, then chill before use (or freeze in an airtight container until needed)
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Dominic Chapman
Dominic Chapman

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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