My Favourite Condiments

food photographer sydney & melbourne

Photography by Sydney food photographer Omid

Recipe and styling by Sydney Food stylist Jane Collins 

Growing up in  our household we had  plain dinners and I always wondered where the sauces whereon my dinner plate ?  We had simple meals and I often missed the deliciousness of mopping up a sauce at the end of a meal with a thick sliced of crusty bread. As I developed a love of cooking and eventually moved into training as a chef , I found that the sauces were the most important part of the meal for me. I was once told by my head chef that the Protein  was just the carrier for the sauce. I loved that and I still believe that to this day. Even something as simple as having mayonnaise on a sandwich with a hint of chilli jam will do the trick.  Here are a few that have stuck with me both for flavour and ease of cooking.

These are my three go to condiments, they go with almost everything and anything.

Tomato concasse ( front right )

1 kg  tomatoes (really ripe ones in season are the best for this sauce)
1/3 cup extra virgin olive oil
1 small onion, chopped finely
1 garlic clove, crushed
1 Tbsp red wine vinegar
2 sprigs thyme

1 Heat a small saucepan to medium high heat and add  1 tablespoon of the olive oil, cook onions for 2 minutes, add garlic and cook for 1 minute. Add tomatoes, red wine vinegar and remaining olive oil and thyme leaves. Simmer on low heat for 10-12 minutes till reduced. Season with salt & pepper to taste.

Chilli jam ( back left and right )

Makes approx – 1 litre
Prep time – 10 minutes
cooking time – 1 hour 20 minutes

4 large red capsicums, seeds and membrane removed
1 brown onion, roughly chopped
2 small red chillies
½ cup white vinegar
¼ cup malt vinegar
1 ¾ cups white sugar
2 tsp sea salt

1 Place red capsicums, onion and chillies in the bowl of a food processor, process in short bursts till smooth.
2 Place into a medium saucepan over medium high heat with 1 cup water, and both vinegars.
3 Cook for 15-20 minutes, add sugar, sea salt and reduce heat and simmer for an hour, till sauce is thick and syrupy.

 sizzle tip– great on chicken , fish and even on a ham sandwich

Peach apple and maple chutney  ( front left )

Prep time 15 minutes
Cooking time – 25 minutes
Makes about 2 cups

400g red apples approx 2, chopped
1/4cup low gi cane sugar
1/4 cup maple syrup
1star anise
1 stick rosemary
500g fresh peaches, chopped
1 lime, juiced

1 Place apples, sugar, maple, star anise and rosemary with  1/4 cup water  into a medium saucepan over medium heat simmer for 10-15 minutes till soft .
2 Add peaches reduce heat to low and simmer for another 10 minutes. Cool completely, add lime juice. Cool completely before spooning into sterilised jars.

 sizzle tip-  serve with roast pork, or chicken.

Not your average Burger

Source: Not Your average burger | sizzleandswirl

Photography by Sydney food photographer Sydney food photographer Omid

Recipe and styling by Sydney food stylist  Jane Collins

This burger was unbelievable- originally I just made it to “look “ good as the food stylist in me was taking control… but as I combined all those flavours and textures everything just came together and it tastiest incredible. The hummus was a hit ! and even made it feel a little healthy..

The hummus by the way is so good I never buy store bought any more-  I always have a can of chickpeas in the pantry with a jar of tahini and you can whip a batch up no problem.

Not your average Burger

Makes-4

Prep time- 20 minutes

Cooking time- 30 minutes

2 slices fresh sourdough bread, crusts removed

¼cup cream ( pure )

500g premium beef mince

2 eshallots , finely chopped -the small purple ones

1tsp lemon zest

1 tsp chopped fresh rosemary

Oil for frying , such as peanut, or rice bran oil

½cup plain flour

¼cup -½ cup soda water

1onion, sliced into 5 mm thick rings

1 tbsp olive oil

4x wholemeal rolls, split in half

½ cup home-made hummus  recipe below

2 kumato Tomatoes, sliced ( or just regular ones )

100g Micro herbs / lettuce greens

1/4 cup Chilli jam

1 Place  bread and cream in a  large bowl and allow to soak,  break it up with a fork, add  mince , eshallot, lemon zest, rosemary, and
season to taste with sea salt and cracked pepper. Make into 4-6 patties, depending on the size of your rolls. Chill till required.

2 Heat oil in a  deep sauce pan  till a piece of bread sizzles on contact.
Combine flour and enough soda water to make a thick batter, season with sea salt & cracked pepper. Dip onion rings into batter, and drain off the excess. Cook a few at a time till lightly golden. Drain on paper towel. Set aside.

3 Heat olive oil a non stick medium fry pan to medium high heat and cook patties for 3-4 minutes each side till golden brown and cooked through. Set aside.

4 Lightly toast rolls, spread with hummus and with some micro herbs, top with pattie, sweet chilli jam, tomatoes, onion rings, more micro herbs.Squash down and enjoy…

My home made Hummus

Makes 2 cups

easy as and 5 minutes to prepare

400g chick peas, rinsed & drained

1 clove garlic, peeled, chopped

2 Tbsp olive oil

2 Tbsp tahini

1 lemon , juiced ( ¼ cup juice)

Salt & pepper

1 Place all ingredients into a  food processor for 2-3 minutes  with 1/3 cup water till creamy & smooth.  Use as a dip, or on sandwiches. Or combine everything in a deep bowl and use a hand held blender to process till smooth.