Fra Diavolo Sauce
A sauce or marinade recipe for Fra Diavolo Sauce.
Ingredients
- 1/3 cup olive oil.
- 0.5 large green bell pepper, seeded and chopped
- 2 clove garlic, minced
- 0.5 small onion, minced.
- 2 Tbl chopped fresh parsley.
- 4 large, ripe tomatoes, peeled, seeded and chopped
- 3 Tbl tomato paste
- 0.3 tsp crushed red pepper, or more, to taste
- 1 small onion, finely chopped
- 1 tbsp oil
- 1 tbsp clear honey
- 3 tbsp tomato ketchup
- 2 tbsp soy sauce
- 1 tsp smooth French mustard
- 1) As a dip:
- 2) As a marinate for chicken:
- 8 chicken wings / 4 chicken thighs, take the skin off if you like
- 1 quantity of honey-tint sauce
- 45 minutes at room temperature. (I often leave it to marinate for
- 3) As a sauce for a stir-fry:
- 1 large onion, coarsely chopped
- 2 tbsp oil
- 2 tbsp clear honey
- 6 tbsp tomato ketchup
- 4 tbsp soy sauce
- 2 tsp smooth French mustard
- of ketchup, a dash of soy sauce and a
Instructions
- 1
From Sallie Y Williams' _Complete Book of Sauces_: Fra Diavolo (makes about 2 C) In a large, heavy saucepan over medium heat, heat:
- 2
Add:
- 3
Saute until transparent, about 5-8 minutes. Lower heat. Stir in:
- 4
Simmer 1 minute. Reduce heat to very low. Add:
- 5
salt to taste. Simmer over very low heat for 45 minutes, stirring occasionally. Traditionally served with fresh lobster added just before pouring over linguine. Also good with shrimp, clams, grilled fish, and any pasta. amyl
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HONEY-TINT SAUCE Ingredients:
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Mix all the ingredients together. Do not use a metal container (as the acidic juices will react with the metal); use a glass or plastic container instead. If left for a while the sauce will separate. No worries, just stir it to mix it in properly again. This can be used in many many ways. Here are three:
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Depending on how much dip you want, you may need to double or triple the quantities. Make sure you chop the onion finely.
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MARINATED CHICKEN PIECES Ingredients:
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Make up sauce (in a glass or plastic container) and put the chicken pieces in it and make sure thoroughly coated with the marinade. Leave to marinate for either 1 1/2 hours in the fridge, or for
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several hours in the fridge sometimes if my time schedule prefers it, and it still works out fine). Preheat the oven to 180 degrees C Again make sure the chicken pieces are thoroughly coated in the marinade and put the pieces on a wire rack above a roasting pan (just something to catch the drips really). Cook for 45 mins, and during that time take the tray out of the oven a couple of times to baste the chicken pieces with remaining marinade. Enjoy!! chopped spring onions) Serves: 2 (this recipe is so delicious that you usually want two pieces of chicken)
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STIR-FRY with HONEY-TINT SAUCE Ingredients: diced meat (either fresh or defrosted, uncooked) (could use turkey, chicken, pork, whatever you like) selection of vegetables (either fresh or frozen) (could use sweetcorn, peppers, mushrooms, beansprouts, bamboo strips, anything that takes your fancy)
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extra ketchup, soy sauce and cornflour to thicken rice, to serve (follow instructions on the rice packet) Start the rice going so that you can have rice with it. Having diced the meat, chop up the onion and the vegetables into
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bite-sized pieces. Mix together the honey, ketchup, soy sauce and mustard in a non-metal container. Now heat the oil in a wok. When hot, add the meat. Keep tossing and turning the meat (Chinese cooking chopsticks and a wooden spatula are very useful for this) until cooked. Next add the onions and keep tossing and turning and then add the vegetables. Keep tossing and turning until the vegetables are cooked (this will take a bit longer if you used some frozen vegetables), and then add the sauce. Keep stirring. The final step is to get the sauce to the consistency that you want. It may be at the right consistency already, or particularly if you have added frozen veg, then it might be a bit too thin and watery. In this case repeat the cornflour step until you have the right consistency (probably only need to do it once) Cornflour step: In the bowl you used for mixing the sauce, put a
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rounded tablespoon of cornflour. Blend together to form a smooth paste. Add to mixture in wok and stir well, heating until it thickens (it thickens at boiling point) Serve hot with the rice. This stir-fry freezes well (not with the rice). Serves: 4 (well, the quantities of sauce/onion I have given for 4. It is up to you what proportions/weight of veg and meat you use, and whether you like lots of sauce or not too much sauce. Go by visual quantity to see whether you've got the right amount of ingredients.) amyl