Three meats, three sauces – and how to make them in three steps
Take your Sunday roast to another level
A great Sunday lunch in Torrevieja is as much a tradition as it is in the UK. One way to transport a delicious cut of meat to “Wow! Give me more!” is with a superb sauce. You’re about to spend hours preparing and cooking a fine Sunday roast, it’s worth putting a little effort into the sauce. Fortunately, you can make a spectacular sauce at home without slaving away in the kitchen.
Here are three sauces for three traditional roasting joints. Each can be made in three easy steps.
Mint and Caper Sauce for Roast Lamb
A great meat on its own, and traditionally served with mint sauce. For a slightly more refined palette, you might add a cooling ingredient to the lamb – yoghurt or cucumber, for example.
This easy-to-make mint sauce includes capers and is enlivened a tad more with a little lemon juice. And, it takes just 15 minutes to create.
What you need to make one cup of mint and caper sauce:
- ½ cup of drained capers
- ¼ cup of chopped shallots
- 2 cups of fresh mint
- ¼ cup of lemon juice
- 2 teaspoons of grated lemon zest
- ½ cup of extra virgin olive oil
- Place the capers in a food processor and blend until roughly chopped.
- Add the mint, lemon juice, lemon zest and shallots, and blend until the mint is roughly chopped.
- Add the olive oil slowly and steadily, continuing to blend.
Creamy Horseradish Sauce for Roast Beef
You may pair steaks with peppercorn, Roquefort, or mushroom sauce, but there can be little more traditional than horseradish sauce with roast beef. This 45-minute recipe will produce a creamy horseradish sauce that gives your roast beef the bite it deserves.
What you need to make 1 ½ cups of creamy horseradish sauce
- ½ cup of double cream
- ½ cup of crème fraîche
- ½ cup of prepared horseradish
- 2 tablespoons of chives
- 1 tablespoon of lemon juice
- Salt and pepper to season
- Whisk the double cream in a bowl.
- Fold in the crème fraîche, horseradish, chives, and lemon juice, and salt and pepper to taste.
- Place in the fridge for between 30 minutes and one hour before serving.
Cranberry and Pomegranate Sauce for Roast Gammon Ham
Gammon ham is a wonderful change to the more traditional Sunday roast joints of beef and lamb. Fruit goes amazingly well with pork and ham, and this easy-to-make cranberry and pomegranate sauce will put extra go into your gammon.
What you need to make 8 servings of cranberry and pomegranate sauce
- 1 cup of pomegranate juice
- 1 cup of white sugar
- ½ cup of pomegranate seeds
- 3 tablespoons of brown sugar
- 12 ounces of fresh cranberries
- 1 teaspoon of grated orange zest
- ½ teaspoon of salt
- Put the cranberries, pomegranate juice, white sugar, brown sugar, orange zest and salt in a saucepan and bring to the boil gently.
- Cook for around 10 minutes and stir occasionally, until the berries start to pop. Then remove from the heat.
- Stir in the pomegranate seeds and allow to cool for 30 minutes. Serve immediately.
There you go. Three easy-to-make sauces, for three magnificent roast meats. Why not try them at home?
For a fuss-free Sunday Lunch, including a selection of meat, poultry, and fish, call us on (+34) 600 01 28 24 and book your table at Christopher’s in Mar Azul. We look forward to serving you our Sunday best.