How to use The Family Table’s prepared sauces:
Mother sauces for pasta, meat & veggies
- Tangy tomato
- Sundried tomato aglio olio
- Wild mushroom cream
- Bacon carbonara
All sauces are ready-to-eat. Reheat desired amount in microwave (1-2 mins on high) or on stove-top (medium heat, 1-2 mins, stirring constantly) and toss with cooked pasta. Do NOT bring to boil or overheat sauces – medium hot (to the touch) is ideal. Overheated sauces will burn easily, become over-thickened and too salty/concentrated.
Stir-fry & sheet pan roasting sauces
- Szechuan pepper
- Tom yum & cilantro
- Miso & ginger glaze
- Citrus & sesame teriyaki
- Tandoori & natural yogurt
As a marinade: Coat meat generously and marinade for at least 1 hour (no more than 2-3 hours), covered and chilled. Fish/seafood and vegetables do not need to be marinated – spoon sauce over, coat/toss evenly and cook accordingly. Most cuts of fish and seafood (fillets or steaks, not whole) will cook well in 15 minutes at 200c (fan and top heat or grill setting). Most cut veggies (1-2″ pieces) will cook well in 10-15 mins at 200c (fan and top heat or grill setting). If possible, add some fresh herbs (roughly chopped or torn), e.g. flat-leaf or curly parsley, Italian or Thai basil, cilantro/coriander, scallions/green onions, to the cooking/roasting process. Feel free to add extra black pepper or chilli pepper flakes! Serve immediately.
As a stir-fry sauce: Start pan-frying ingredients over medium heat for 1-2 mins. Add 2-3 tbsp of sauce (approximate 2 pax portion size) and continue to saute for a few minutes. When meat or veggies are 90% cooked, add another 2-3 tbsp of sauce and cook for 1-2 minutes more. If possible, add some fresh herbs (roughly chopped or torn), , e.g. flat-leaf or curly parsley, Italian or Thai basil, cilantro/coriander, scallions/green onions, to the cooking/roasting process at this time. Feel free to add extra black pepper or chilli pepper flakes! Serve immediately.
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