Cornucopia Cooks

Cornucopia kor-nuh-KOH-pee-uh. noun - the horn of plenty, symbol of abundance

The sauces

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I’ve tried a plethora of different sauces from the cheap and – not necessarily – cheerful (don’t judge – I have 2 kids, 2 dogs,  a husband and a job) to the ‘premium’ (kids at uni) sauces.  All have been absolutely fine. I’ve always had to add to them, flavourings, spices or just something extra to enhance the taste, but – fine. However, Sandy’s sauces are different.  And when I say different – I actually mean AMAZING!!! Easy, quick and nothing to add – there simply is no comparison to shop brought sauces which are mass produced and, frankly, taste that way. You can tell that sandy puts her heart and soul into everything she makes – you can really honestly truthfully tell. So easy, so quick, and sooooo delicious. And …. you’re supporting a local business -what more could you want?!? I defy you not clear you fridge/freezer out to make room for more!  Go get some now!!
Tess

 

Hi Sandy

I really enjoyed the meals made magical by your Madras, Randeng and Bolognese sauces.
The experience of cooking them all from scratch was very enjoyable and rewarding but just reading the list of ingredients reminded me how time consuming it can be to produce something so delicious and authentic.
Having the sourcing, chopping, roasting, grinding and blending done for the home cook is an enormous saving on money and time.
The taste is definitely superior to any factory produced jar or packet. I particularly liked the fact that Cornucopia sauces are not over seasoned, allowing slight adaptations in the kitchen . No unhealthy bags of salt and sugar here!
Bolognese:   A classic sauce that instantly turns pasta into a lovely Mediterranean meal with the addition of Parmesan. It’s always a favourite with young diners but this is meaty enough for the more mature palate; the addition of extra chopped tomatoes could make it go a lot further .
Rendang:   What  a show stopper! Absolutely gorgeous. I added a little extra fish sauce as seasoning and my whole family rated it a winner. Simmering chicken thighs for 30 minutes in the sauce gave us a meal as refined as you would find in an expensive  specialist restaurant.
Madras:  So well  balanced, robust but not overpowering when added to vegetables, meat or fish. So often a curry sauce masks the taste of everything else on the plate, but not in this case. The layers of flavours are still subtle and delicious.
I’ve tried to find ‘areas for improvement’ but I’m afraid I think the three I tried are just right as they are. I shall be stocking up in my freezer, so that I always have gourmet meals to conjure up without having to spend hours in the preparation.
I do hope other cooks realise their potential.
Best wishes
Pat.

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