Karen’s JUNE Box for Cooks

BBQ Sesame Cook-in Sauce a beloved Asian sauce with ginger and sesame. Great for chicken or as a glaze for roasted vegetables or stirred through noodles or a simple stir fry. *recipe included

Tarragon Almond Spoon Sauce.  The bomb. Possibly the most perfect condiment of all. Spoon over anything – vegetables, chicken, rice, fish, chops…

Tamarind Cook-in Sauce another favourite from The Kitchen – a classic for fish.  Also wonderful with vegetables. Versatile too: with basil garnish it feels like Thai Sauce. With coriander it feels Middle Eastern or Indian. Yum. *recipe included

Fish Sauce Vinaigrette a fabulous dressing for cabbage, or any vegetables. Also great with steak and chicken. Toss through noodles or drizzle over chicken skewers, greens, steak!

Doenjang Cook-in Stew Deep umami. A Korean fermented soyabean paste similar to miso, this is a delicious flavour. I have added naartjie to create a sauce you can use for a beef or lamb casserole or for chicken pieces.  Great, of course, as a finishing sauce for roasted vegetables. Garnish with spring onion. *recipe included

Syrup for Gluhwein You’ll know what to do with this. Purchase a not-so-great red wine. Heat gently with this spiced syrup to taste (it has all the bits). Drink on a cold night before a fire. My Sweetheart and I also made dangerously good Hot Toddies with this syrup, boiling water and whiskey!

Pink Peppercorn Butter surprisingly fresh and very pretty – a pat on steak, potatoes, vegetables of all kinds for fragrant deliciousness.

Chutney Podi (dry chutney) such a great asset to a kitchen – a curry leaf based sprinkle for vegetables, rice, wraps and on toast with butter! I have added a peanut based podi and a sesame based podi (Gunpowder)

Granola! Eat the traditional way with milk and bananas or berries or sprinkle atop an Appleteria. Top (naughty) tip: stir condensed milk through your yoghurt and then top with granola!