Sauces for Silverside & Mash

What is the best sauce to serve with Silverside, mash and veges?
Merrin

White sauce with parsley, capers and a squeeze of lemon juice.
Donna

White sauce with a handful of cheese thrown in.
Janet

Use about a cup of the cooking liquid, mix a couple of tablespoons of flour and a teaspoon of dry mustard to a thin paste with a bit of water, whisk into the cooking liquid and bring to the boil. When thickened, add a good handful of chopped parsley. Mmm, mmm.
Brenda

I usually do a white sauce with onion.
Lynn

All those variations of white sauce are yummy - I do a white sauce usually too. If I'm feeling really extravagant I also make a sauce that Dene told us about a few years ago.
I just found the original email (from 2005!!) here is the recipe cut and pasted.

Balsamic Glaze
2/3 cup beef and tomato stock (I use beef stock plus a spoonful of tomato paste), 3 tablespoons plum jam, 2 tablespoons balsamic vinegar and 3 teaspoons sugar. Combine in a small saucepan, and simmer until reduced and syrupy. I still make the white sauce as well, and it all tastes absolutely divine together. Serve with mash (add cheese and garlic) and honeyed carrots. Mmm Mmmmm!!
Whitney (and Dene)

I love a mustard sauce. White sauce with seeded and Dijon mustard added. (Melt butter add flour, cook for a couple of minutes, add milk. Stir over low heat until it thickens and boils. Add mustard to taste.)
Debbie Packham

Ham Hock & Barley Soup - Linda

A whole hock into a pot of cold water, boil to get out any impurities.
Prepare veges…
3 brown onions diced
3 carrots diced
6 cloves garlic chopped
3 stalks celery chopped

Check if water is boiling, if so remove hock and THROW water out.
Add oil to pot, then add veges for about 10 mins until golden brown
Chop 3 ripe tomatoes, handful thyme, half cup of barley, 2 and ½ cups green split peas (no need to soak), and ham hock, add to pot as well as 2.5 to 3 litres of water and put on low heat.
Leave lid half on, cook for 2.5 hours until meat is coming off the bone. Check every half an hour and add water if too thick.
Serve with black pepper to taste.

Debbie's variation I quite like lamb shank and barley soup. Similar recipe.
I add traditional soup veges to the shanks......onion, parsley,carrot, celery, parsnip, turnip

Janets apple slice

340g vanilla cake mix
¾ cup melted butter
400g tin of pie apple
200g sour cream

Preheat oven to 180C Mix butter and cake mix to a dough. Spread in a paper lined baking dish and bake for 15mins. Combine apples and sour cream. Spread over base and bake for another 15mins. Cool in fridge. Serve cold.

Janet's successful chicken rissoles

I am so excited Buddies, I have finally made a meal that all the children have eaten for tea! Chicken meatballs and white rice. Chicken mince, frozen peas and corn, 1 egg, tablpn mayo and 4 tablpn flour. Place teaspoonfuls on greased tray, cook at 220C for 15min, turn over, cook for 10 min. Yumo. No complaints. Cool.

Janet's Baileys Dip

The baileys dip is a carton of sour cream, big splosh of Baileys and some brown sugar. Lovely to dip watermelon, rockmelon, strawberries and pineapple in! Nice to dip chocolate sticks or shortbread in too!