Monday, June 7, 2010

My love for Donna Hay continues...

It's no secret how much I adore Donna Hay. Just about everything she touches or creates turns to gold. Her magazine? Gorgeous. The styling is clean and simple and just beautiful.

Her cookbooks are the same way. I own four of them and want to buy more (even though people say to diversify your cookbook collection). Donna's recipes are simple and only moderately difficult to translate into US measurements (since she's Australian). Well, it's only moderately difficult if you're like me and you're not a math whiz.

But one of her recipes that I keep going back to and wanting to make more of is her fresh chilli sauce.

(Photo by Chris Court for Donna Hay magazine)

The sauce is really easy to make and Donna uses it in several recipes on her website.

Steve and I made it the first time a few months ago and loved it. We originally tried it with chicken quarters but that failed (and caused me to have an aversion to chicken quarters until just recently). But then we used the leftover sauce with steak and - bam! - perfect combination.

So this past weekend, we tried it again! But we adapted it from Donna's recipe...

Here's the adapted version:

4 long red chillies (peppers), chopped 
3 cloves garlic, peeled
1 cup of cilantro leaves
1/3 cup fish sauce
1 cup lime juice

I deseeded the peppers to keep the sauce from being mouthonfire hot. Other than that - combine in a food processor and blend for a couple minutes or until everything is all mixed together. This is what you get:

Since we didn't use ginger or palm sugar (simply because we didn't have them), the sauce was a little on the limey (read: tangy) side. But it has a good amount of heat and packs a TON of flavor.

We marinated flank steak in the sauce for about half an hour and then just cooked it on the stovetop.

Forgive the flash and shiny metal bowl. Best spot for a photo? No.

But we love love love this sauce. So much so that we saved some of it and some of the flank steak and made it again tonight, with some shrimp, sauteed chard and brown rice.

So make the sauce! You won't be sorry!

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