GINGER SOY DIPPING SAUCE

Sesame oil gives a glossy sheen to this tangy dipping sauce, which complements all the ingredients on your steamboat menu.

Preparation Time 15 minutes

Ingredients (serves 6)
60ml (1/4 cup) soy sauce
2 tbs white vinegar
2 tsp grated fresh ginger
1 1/2 tsp Chang's Sesame Oil
Method
Whisk together the soy sauce, vinegar, ginger and oil in a jug. Divide among small serving bowls to serve.
Notes & tips
Time plan tip: Make this recipe up to 2 hours ahead. Cover the jug with plastic wrap and store at room temperature.

QUICK CHILLI SAUCE

Ingredients (serves 4)
400g can chopped tomatoes
100ml sweet chilli sauce
Juice of 1 lime
1 tbs brown sugar
1 long red chilli, seeded, chopped
Method
Combine all the ingredients in a small saucepan. Bring to a simmer over low heat and cook for 10 minutes until thickened. Season to taste and cool. Pulse in a food processor to puree. Keeps in the fridge for up to 1 week.

BBQ SAUCE

Ingredients (serves 4)
2 tbs olive oil
1 small onion, peeled, chopped
2 garlic cloves
300g can peeled tomatoes, drained
2 tbs tomato puree
1 tbs brown sugar
1 tbs Worcestershire sauce
1 tbs sweet chilli sauce
2 tbs white wine vinegar
1 tbs Dijon mustard
Method
Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until thickened slightly. Set aside to cool slightly.
Place in a blender and blend until smooth. Store in an airtight container in the fridge for up to 2 weeks.

CRISPY SQUID

Ingredients (serves 6)
750g squid tubes
1/2 cup flour
Salt and pepper
Extra light olive oil
Lemon wedges
Method
Wash and dry 750g squid tubes. Cut the squid into 8-10cm strips. Season 1/2 cup flour with salt and pepper. Preheat oven to 180°C.
Heat 10cm extra light olive oil in a large saucepan over medium heat until a bread cube dropped into the oil turns golden in 10-15 seconds.
Coat about one-quarter of the squid in seasoned plain flour. Carefully lower squid into oil. Cook for 2-3 minutes or until golden. Drain on a plate lined with paper towel. Transfer to a tray and place in oven to keep warm. Repeat with remaining squid. Toss squid in some extra salt and pepper. Serve with lemon wedges.

Peanut dipping sauce

Preparation Time 15 minutes

Ingredients (serves 6)
70g (1/4 cup) crunchy peanut butter
80ml (1/3 cup) coconut milk
1 garlic clove, crushed
1 tbs soy sauce
Method
Whisk together the peanut butter, coconut milk, garlic and soy sauce in a jug. Divide among small serving bowls to serve.
Notes & tips
Time plan tip: Make this recipe up to 2 hours ahead. Cover the jug with plastic wrap and store in the fridge.

CLASSIC TOMATO PIZZA SAUCE

Makes 1 1/3 cups

Ingredients
1 tablespoon extra-virgin olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
400g can whole peeled tomatoes
pinch white sugar
1 teaspoon dried oregano
Method
Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook for 5 minutes or until tender. Add tomatoes, sugar, a good pinch of salt, and pepper. Cook, stirring with a wooden spoon to break up tomatoes, for 7 minutes or until sauce comes to the boil.
Reduce heat to medium-low. Simmer for 10 minutes or until sauce thickens. Spoon into a food processor and process until smooth. Stir in oregano.

Spicy chicken pizzettes

Ingredients (serves 4)
2 teaspoons olive oil
350g chicken breast mince
1 garlic clove, crushed
1 1/2 teaspoons Middle Eastern spice blend (see note)
3 green onions, sliced
1 red capsicum, deseeded, sliced
125g cherry tomatoes, halved
2 x 225g pkts 97% fat-free pizza bases
1/4 cup barbecue sauce
1/4 cup coriander leaves
lemon wedges, to serve
Method
Heat oil in a non-stick frying pan over medium-high heat. Add mince and garlic. Cook, breaking up mince with a wooden spoon, for 2 minutes or until light golden. Add spice blend, green onions and capsicum. Cook, stirring, for 1 minute. Remove from heat. Add tomatoes. Season with salt and pepper.
Preheat oven to 220°C. Place pizza bases on 2 baking trays and spread with barbecue sauce. Top with chicken mixture. Bake for 10 to 12 minutes, swapping trays after 6 minutes, or until bases are crisp. Top with coriander and serve with lemon.
Notes & tips
Middle Eastern spice blend is an aromatic mix of cumin, garlic, turmeric and coriander. Look for it in the spice aisle of your supermarket.
Spicy chicken pizzettes are delicious topped with mint yoghurt. Combine 1 cup yoghurt, 1/4 cup chopped mint leaves, 1 tablespoon lemon juice and salt and pepper. Spoon over pizzas just before serving.