Content - Studio Brief 2

For this brief I decided to create a book of spaces, I am a big fan of cooking and love to cook for fun. I considered  normal cook book originally, then had the idea to create something which focused on simple meals. This idea of simple then lead me to create sauces after I found how easy it was to make hummus. I want to use sauce that are not super ordinary which people may not have tried before. I want to also try and make each sauce from a different country. I will use 8 as it is best to work in figures of 4 this gives me 8 for images 8 for text and then 4 for front, back, content and summary. 
For the sauce I will look at a large variety of websites, blogs, magazines and books each will be listed at the end of this post. Within the book I want to really focus on the origins and story behind the sauces. I will create and photograph one a week, This way I can create the book without being over whelmed. 

Chorizo jam

Chorizo jam (Chutney) I found this recipe on 'a life of geekery' It really drew my attention as I have not come across it before but have a big love for chorizo. Now for this I'm not actually sure the origins but chorizo itself is most probably from Catalonia in Spain (where there are 17 officially recognised varieties of chorizo) however over time it has been made in many society in different ways. The chutney its self can be used in fine dining or as ‘last minute picnic’ as you want, but there is no arguing over the incredible flavour it brings.

INGREDIENTS

• 1 Red onion, finely diced
• 100g Chorizo, finely diced
• 1 Garlic clove, minced
• 1 tbsp Tomato puree
• ¼ tsp Rosemary
• ¼ tsp Thyme
• 150ml Apple juice
• 1 tbsp Dark muscovado sugar
• 1 tsp Balsamic vinegar
• ½ tsp Soy sauce

METHOD

1. Using a small saucepan over a medium heat, add a teaspoon of oil, followed by the onion and chorizo. Cook, stirring every few minutes, until the onions are translucent.
2. Add the garlic, rosemary and thyme. Continue cooking for a further two minutes.
3. Add the remaining ingredients and bring the pan to a gentle simmer until the mixture has reduced and the consistency thickens.
4. Pour in to a jar and seal.
5. Once cool the jam can be stored for 14 days in the fridge.
6. Please see notes for instructions on preserving (for a longer lifespan) and consistency options.

 http://www.alifeofgeekery.co.uk/2015/07/chorizo-jam.html


Chimichurri is a green sauce used for mainly grilled me but could be used for anything from fish to rice, Its originally from Argentina



INGREDIENTS

• 2 cups packed fresh Italian parsley leaves
• 4 medium garlic cloves, peeled and smashed
• 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
• 1/4 cup red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1 cup extra-virgin olive oil

METHOD

1. Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
2. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.

http://www.chowhound.com/browse

Guacamole

Four to six servings

I prefer to use Hass avocados. You can tell they’re ripe when the skins are no longer green but black, and if you press them with your thumb, it’ll leave an imprint. I advise if you’re shopping in Paris, where touching produce is frowned upon, that you shop by color, rather than texture. (Can you blame them? Who wants to buy dented avocados?) Then use the touch test in the safety of your home. 

Fresh chilis are certainly a matter of preference. I had some slender Thai chilis on hand, and added a whole one to my guacamole, which got hotter and hotter as it sat. I generally prefer Jalapeños, if you can find them. Use however much you are comfortable with. Start with a small amount, then taste and add more. Remember that it’s easy to add more chopped chiles than to try to take them out. If you like chopped tomatoes, you can add those at the end.

• 
  
• 2 cloves garlic, peeled 
• 1 teaspoon kosher or sea salt
• 3 medium ripe avocados (about 1 1/2 pounds, 700 g)
• juice of one small lime
• One small chili, chopped (you can keep or remove the seeds, which add more heat)
• 1/2 small red onion, peeled and finely diced
• chopped cilantro
• optional: 1 teaspoon olive oil
• optional: a dash of chipotle or ancho chile powder

1. Mash the garlic and salt together in a mortar and pestle. (You can also make guacamole in a bowl using a fork or potato masher. If so, chop the garlic first.) Split the avocados in half and remove the pits. Scoop out the pulp with a soupspoon and dice the pulp, then add it to the garlic and mash it into the garlic along with the lime juice.

2. Mash the guacamole so it’s to your liking – some like it chunky, some prefer it smooth – then mix in the onions, cilantro, some chopped fresh chili, and olive oil, if using. Taste and season with more salt, lime juice, and chile if desired. For a slightly smoky flavor, add a bit of chipotle or ancho chile powder.

http://www.davidlebovitz.com/

Zhuk - Isreal 

10 jalapeño peppers

2 cups roughly chopped cilantro

2 cups roughly chopped parsley

8 medium to large garlic cloves

1 tsp salt, or more to taste

6 cardamom pods

1/2 tsp caraway seeds (optional)

1/4 tsp cumin

Pinch of black pepper

2 tbsp extra virgin olive oil

http://toriavey.com/toriskitchen/2014/10/schug/#IoplhQmUgCmaLBjf.99

Chimol 

CHIRMOL

Makes enough for two generous servings, multiply as needed
1/2 cup radish, chopped in medium fine dice
1/2 cup tomato, chopped in medium fine dice
1/4 cup cilantro, coarsely chopped (cilantro haters could substitute flat leaf parsley)
1/4 cup finely chopped red onion
1 Tbs. fresh lemon juice, or to taste
3 pinches salt, or to taste

http://www.teaandcookiesblog.com/2007/06/chimol.html

Chermoula or charmoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables  North African cuisine.

Chermoula

This recipe Makes about 3/4 cup (125g), enough for 4 – 6 servings

Some people add preserved lemon to chermoula. I can’t say I prefer it, as I find that it muddies the taste. But you can add some if you’d like. I’ve seen other versions with fresh dill, ginger root, onions, and coriander seeds. So feel free to play around with it. You can use a mortar and pestle to make chermoula, a mini-chopper, or the small bowl of a food processor, if you have one.

Just a dab of this hot sauce is all that’s needed to enliven a dish. I also imagine it’d make a pretty nice sauce for a simple pasta. This recipe can easily be doubled.

• 1 teaspoon cumin seeds
• 1/3 cup (15g) coarsely chopped flat-leaf parsley
• 1/3 cup (15g) coarsely chopped cilantro leaves and tender stems
• 3 cloves garlic, peeled and chopped
• 1 teaspoon smoked paprika
• 1-2 teaspoons fresh lemon juice
• 6 to 8 tablespoons (90 to 125ml) olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon chili paste (or 1/2 to 1 fresh chile, seeded and chopped)

1. Sprinkle the cumin seeds in a skillet and toast them over medium to high heat, stirring, until they smell fragrant, 1 to 2 minutes. Set aside.

2. In the bowl of a mini-chopper or food processor (or in a mortar and pestle), place the parsley, cilantro, garlic, smoked paprika, 1 teaspoon of lemon juice, 6 tablespoons (90ml) olive oil, salt, chili paste, and toasted cumin. Grind until smooth.

3. Taste and add the additional teaspoon of lemon juice and the rest of the olive oil (or more), if necessary, so the sauce is a loose paste. 

Storage: Chermoula can be made a few days in advance and refrigerated. It will keep in the refrigerator for up to three days.

http://www.davidlebovitz.com/2014/08/chermoula-hot-sauce-recipe/


Muhammara, the Levantine roasted red pepper and walnut dip is my new favourite thing in the world. Sweet, spicy, smokey, unbelievably moreish and really simple- which is a good job because the thermostat on our oven no longer works!


MUHAMMARA - THE 'MUST MAKE' RED PEPPER DIP

• 3 Red peppers
• 100g Walnuts
• 1 Tbsp Pomegranate molasses
• 1 Tbsp Olive oil
• 1 Garlic clove, peeled
• ½ Tbsp Chilli flakes
• 1 Tsp Cumin
• ¼ Tsp salt

1. Cut the peppers in to wide strips, discarding the stem and seeds. Lay them on a baking sheet, skin side up and grill on a medium heat until the strips are flexible and the skins are starting to char a little.
2. Add all the ingredients to a blender and pulse until you reach a near smooth consistency.
3. Taste the dip and check the spice level. Add more chilli flakes if needed.
4. Transfer to a bowl and serve with a drizzle of oil over the top.

http://www.alifeofgeekery.co.uk/2015/05/muhammara-the-must-make-red-pepper-dip.html

Mojo Sauce 

Ever since discovering Mojo sauce as the "secret" ingredient to one of my favorite rotisserie chickens,  I've been all over this stuff. As a marinade, baste, or dip, this pungent, acidic sauce packs a massive amount of flavor.

There are many varieties of Mojo, but it's the Cuban version that's stolen my heart. Sour orange juice serves as the tart base, with a hefty amount of garlic adding strong bite. Add oil along with oregano and cumin, which gives it an earthy background.

While my recipe has not changed much from my first batch, finding a local source for sour oranges has definitely made a difference, for the better. Prior to that I was using an equal mix of orange and lime or lemon juice, which is a decent approximation but if you want to go for gold, hunt out those sour oranges!

• 8 cloves garlic, minced
• 2/3 cup fresh sour orange juice, or 1/3 cup of fresh orange juice and 1/3 cup of fresh lime juice
• 1/3 cup olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper to taste
• 
  
• 
  
• 
  
• Place garlic in a mortar and pestle. Add 1/2 teaspoon of salt and work into a smooth paste.

1. In a small bowl, whisk together garlic, sour orange juice, oil, oregano, cumin. Season with salt and pepper to taste.
2.