Tag: Condiments

miso mustard salad dressing
Condiments, Gluten Free, Lunch, Meal, Salad, Seafood, Vegetable

Miso Mustard Dressing

Todays recipe forms the base for a simple weeknight meal for one, or a crowd, but can also be a delicious salad in its own right.  Miso meets mustard and comes together in this surprising and delicious dressing/sauce. Miso it seems is a very versatile ingredient which can be used in surprising and different ways apart from all the wonderful Japanese recipes we know and love.  With its strong umami flavour, its fermented gut health qualities and its very long shelf life, it is a great addition to the refrigerator.  Its longevity works really well for me – with my impulsive food buying nature, I like to know I don’t have to use it all now, and risk my family becoming thoroughly sick of one particular ingredient. No chance of that today though as I ended up making supper for one on this occasion as flight plans were unexpectedly rescheduled.  Luckily this is one of those meal plans that can easily fit around the needs of the moment for the masses or the few. I have been working on extending my repetoire for simple meal plans for weeknights. We have been making some amazing ready meals at work and I like the idea of extending this idea to some of my home meal prep.  I haven’t made this “one pan” – but still the dishes are not onerous with a blender or jar for the dressing, a pot for the noodles and vegetables and a pan or sheet tray for […]

carrot top pesto
Condiments, Gluten Free, Snack

Carrot Top Pesto

Todays pesto combines the mild flavoured, fresh green goodness of carrot tops, with some punchy flavoured Peccorino cheese, garlic, chilli, lemon juice, olive oil and toasted cashew nuts. Carrot top pesto was not my intention for the blog today, but having bought the lovely baby carrots to go in a salad it was immediately apparent that the tops were almost more vibrant than the carrots.  This reminded me of my frustration in seeing people throwing carrot tops like these in the rubbish bin and so here I am making peace with my own carrot tops and making pesto today.  I could just have easily have used these lovely greens to made a herb dressing, a salsa verde, or used then in another batch of last weeks sassy salsa / ravigote sauce. Carrot tops have a mild  slightly parsley / spinach like flavour making them ideal for my pesto today.  You can, of coarse, use this method and list of ingredients to make what ever pesto you like – basil, parsley, rocket …  This loose recipe offers another quick and tasty option to use up those spare ‘herb’ greens  that you have either taken the trouble to grow or purchased. I have used cashew nuts in my pesto as in this part of the world they offer a more cost effective option than the more expensive pinenuts.  The cashews will still give the same buttery texture, but as always you should feel free to use what you prefer. This pesto, or […]

chunky ravigote sauce
Condiments, Gluten Free

My Chunky Ravigote Sauce

I am ready for spring eating and entertaining with this super simple little sauce in the refrigerator now.  The 1st of September marks the first day of spring for us so we aren’t quite there yet, but having had a mild winter it is not far off. I have read this sauce / salsa described as “wake up sauce”, which is the perfect description of this sassy little salsa.  Just what is needed to perk up last weeks “fish-in-chips” or a butter basted piece of fresh fish, steak or schnitzel or jazz up a burger. Don’t feel that meat is the only match for this sauce either – it will work just as well as a dressing for – a potato, bean and tomato, or egg salad, on the side of your  Spicy Pumpkin and Possibly Feta, Fritters …or fish fritters such as my New Zealand Green lip Mussel Fritters and these are just a start on for ideas for my Ravigote sauce.  Think fresh asparagus with minced hard boiled egg dressed with this sauce spooned artistically over…….   For the ravigote sauce fresh herbs are combined with a punchy mustard, some red onion and gherkins then brought together with a gentle extra virgin olive oil.  No gadgets needed just a little chopping and mixing and you have the perfect sauce which will stay stable in the refrigerator for a good ten days.  Whats better you can use what herbs you have on hand at the time, and at the end of winter […]

prawns and pangritata
Condiments

Crispy Bread Pangritata

Today I want to share another beautiful Southern Italian condiment, called Pangritata, or poor mans parmesan.   Traditionally it was used to add texture and flavour to oil based pasta dishes without using expensive Parmesan Cheese,  made simply with stale bread, garlic fresh herbs and olive oil toasted in a pan until golden. This is a great recipe idea in many ways.  It is ideal for using up the ends of beautiful artisan breads or even the not so artisan.  It is good for adding texture and a pop of flavour to anything needing some crunch and a final flourish.  In its original and simplest form it does all this, but add a few store cupboard ingredients to match what you are cooking and it becomes something altogether magical making simple meals special and, when the fridge is a little bare, it finishes a meal sprinkled over and through pantry favourites such as risotto rice, pasta, polenta, artichokes, tinned tomatoes, capers, olives and anchovies CRISPY PLAIN PANGRITATA By hand or by pulsing in a food processor roughly chop all of your ingredients together. Put all together in a pan large enough to cook in a single layer, and toss together with the olive oil so they are nicely coated but not drenched. Turn the pan on to a medium heat and gently cook until golden brown and crisp. Once made you can use these straight away or cool and store in an airtight jar for several days.  Make them on a […]

Japanese inspired seeded salad
Brunch, Condiments, Gluten Free, Lunch, Meal, Salad, Spring, Summer

Popped and Toasted Seed and Nut Mix – And Salad Inspiration

Its beginning to gear up to the busy time of the year – when we all try and get prepared for the Christmas season, and, at the same time get out and enjoy the sunshine.  In my world that means lots of catering for summer, end of year break-ups, and festive parties.  It is an exciting time, full of the promise of good times with friends and family, and also, memories of the best of previous summers and Christmas seasons.  It is fun and busy,  and with the outdoor sunshine and warmth calling (you can’t take either of those things for granted here in the south) time in the kitchen can feel limited. Enter kitchen store cupboard essentials, and today I am talking about crunchy blends of  spicy toasted seeds and nuts. A jar in the pantry ready to snack on, put over salads, sprinkle on top soup, scatter over roast or mashed vegetables, tumble through your grain salad, buddha bowl,  or over your breakfast  shakshuka  –  the texture, the taste and the well seasoned spicy flavour makes food better.  If you are anything like me, you will feel better too, for eating something tasty, good for you and quick to assemble.   This – as always – is an idea more than a recipe it is a reminder to toast a batch of what you have to hand so you can have a jar ready to add some excitement and extra nutritional value to your next meal.  Of course while […]

muhammara
Autumn, Condiments, Gluten Free

Smokey Pepper and Walnut Muharrara

Another taste of the middle east, another condiment to make life better, to make the ordinary extraordinary.  Maybe I am over stating the case – trying to catch your attention with bold claims.  In truth – I really do love the way having bold flavoured condiments in my pantry and refrigerator can take a group of ingredients and make them special. I wrote a while ago about trying to cook once and eat twice and in many ways I fail absolutely in this – there is either too much or not enough when it comes to leftovers and somehow they rarely work out to be that clever meal remade into something new and exciting the next day.  Condiments are my exception to this, they really are the magic to make meals great and I love having a changing mix of these to make my every day meals better. This sauce is great in that the flavours come together and get even better over a few days and keep for up to a week in your refrigerator.   There are so many ways you can use your Muhammara … In your favourite burger or slider or wrap. Dolloped over your roast vegetable salad. Beside your roast beef, lamb or chicken. Spooned into a jacket roast potato or sweet potato. On your antipasto platter with crusty bread, olives, aged hard cheeses such as goudas, pecorino and chedder and chargrilled vegetables. As part of your mixed lunch salad bowl with some grain,avocado, tomato, […]

shakshuka
Breakfast, Brunch, Condiments, Gluten Free, Meal, Snack

Zhoug – spicy-green-delicious

Zhoug, shakshuka, labna, all words my computer would rather I changed, but which offer a delicious look into another world of  vibrant and exciting foods and flavours. Today it is all about Zhoug. This spicy middle eastern condiment,originally from Yemen and now a favourite in Israel, had somehow missed my food radar. Happily Lily, an inspiring young work colleague – knowing my love of middle eastern foods –  bought me a small jar of both a red and a green zhoug that her father had made.   I was immediately hooked and needing to be able to make this myself, I turned to my ridiculously large collection of recipe books – (it is always good to have an excuse to justify the purchase of more though!) – and found this sauce in a number of my middle eastern recipe books.  After some further reading and research, (reality says – lying around, thumbing through recipe books and surfing the food files of the internet), I have been happily giving these recipes a try! I am sure the real deal is different in its nuances, but I am so happy with the results that I think you should give it a try too.  It will warm up just about anything you wish to eat and will be something you are happy to find in your refrigerator – my friend Lily said you can even freeze it!  Most importantly, this isn’t all about the chilli, it is a whole palate of flavours giving this […]

orange chilli tahini sauce
Condiments, Gluten Free

Best Ever Chilli and Orange Tahini Sauce

Okay that is a pretty big claim but I really do love this sauce and for now I am happy to pour it over just about any thing. Winter really is here now and it is time to look for comfort foods in my part of the world.  My challenge to myself  is to try and do this in ways that I can still feel happy about what it is I am eating, and also to use as many as I can of the amazing winter vegetables in the process.  There are many staples of winter that I return to every year they give comfort in there flavours and the memories of the shared meals when they have been enjoyed.   This delicious tahini sauce adds a new dimension and level of enjoyment to some of these old favourites.  I enjoyed it last night over a platter of roast vegetables and cherry tomato salad and I am looking forward to pouring it onto a lentil chilli that is simmering on my stove as I write.  Use it instead of mayonnaise, aioli or yoghurt dipping sauces and in conjunction with anything you would put with hummus   It would be delicious on a wrap or mixed salad bowl, adding both flavour and richness with all the goodness of tahini, orange chilli and apple cider vinegar. I live with the fact that not every one is a tahini lover, I have always loved it though, especially the “top secret” blend made in […]

preserved lemons
Condiments, Gluten Free, Winter

Essential Preserved Lemons

I am a confirmed lover of condiments, sauces, salsas and dressings my fridge is dominated by jars of tasty concoctions to make the ordinary extraordinary.  Preserved lemons are among my favourites and although not something I use every day, when I am cooking fish, braised meats and vegetables or salads with a mediterranean twist these are part of my go to flavour options.  New Zealand citrus fruits are at there peak over the winter months so its a great time to make use of them and preserve some for the rest of the year.  You could also get an early start and make a few jars now to give away as christmas gifts or hostess gifts. They take minutes to make and need at least a month (minimum) and up to three months to cure. Once cured they can remain in a coolish dark cupboard and are stable for at least a year. Once opened keep them in the fridge.  In the fridge they seem to keep indefinitely and I have had them at times for up to a year with no apparent loss of quality, as long as they remain covered in the brine.  Over the years I have decreased the amount of salt I use and have not noticed any deterioration in quality and found I am able to use more without over salting my food. You can make as many or few jars as you like, as I say they do make great gifts, you could add […]