A paté or dip made from the flesh of roasted aubergines with ingredients such as garlic, olive oil, lemon juice and parsley. The paté looks similar to caviar, but does not have the same price tag. Pickled mustard seeds (pictured below) are also known as poor man’s caviar due to its texture which is similarContinue reading “Poor Man’s Caviar (Aubergine Paté)”
Tag Archives: Savoury sauces
Tartar Sauce
Tartar sauce is based on either mayonnaise (made from egg yolk, mustard or vinegar, oil) or aioli (made from egg yolk, olive oil, garlic, lemon juice), with certain other ingredients added. In the UK, ingredients such as capers, gherkins, lemon juice and dill are added. US recipes may include chopped pickles, capers, chives and freshContinue reading “Tartar Sauce”
Roasted Chicken With Home-made Gravy
This is a firm favourite for South African families for a Sunday lunch.
Mexican-style Meat Sauce/Filling
This sauce has enough bite to make it Mexican but it is not too strong for those who enjoy flavourful and lightly spiced food.
Mexican Mince In Tortillas
Another version of Mexican Enchilada‘s to try! This recipe is from Heleen Meyer’s Make five/Maak vyf recipe book. Heleen writes: “Mexican food typically contains red peppers, paprika and corn. Bake this in filled tortillas for a delicious weekend meal and serve with coriander leaves and avocado. A spoonful of yoghurt or sour cream rounds it off beautifully.”
Mexican Corn Salad
This colourful salad is sure to be a hit with your guests. Serve it as a topping for Mexican dishes such as Quesadillas or Enchiladas or as a side dish at a braai. It is equally delicious served hot, cold, or at room temperature.
Make-ahead Fillet With Rosé Sauce
This recipe is perfect for those wanting to prepare dinner ahead of time, without spoiling the fillet. All the cooking is done in advance and the sauces may be varied. See the recipes for Creamy Mushroom Sauce below which is equally tasty. 1 kg g whole fillet of beef 50 ml canola oil 50 g butter saltContinue reading “Make-ahead Fillet With Rosé Sauce”
Pink Seafood Sauce
There can hardly be a more delightful seafood cocktail than cooked cold fish, prawns or seafood tossed with this special sauce. Also try Carolié’s recipe for Avocado Ritz.
Tomato & Onion Sauce
This sauce is very versatile and will not last long, so you might want to double the recipe! 5 ml canola oil 2 medium onions, finely chopped 2 medium red apples, grated 5 ml crushed garlic 3 medium tomatoes, finely diced 125 ml tomato sauce 250 ml water 5 ml salt 20 ml treacle orContinue reading “Tomato & Onion Sauce”
Get Sauce Savvy
Sauce is a French word taken from the Latin salsa, meaning salted. A sauce is essentially flavoured liquid plus thickening agent. By varying the combination of liquid, flavouring and thickening agent, the possibilities are endless. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. As Julia Child, the late American chef and cookeryContinue reading “Get Sauce Savvy”
Eggs Benedict
Although Hollandaise sauce is probably most known as an accompaniment with Eggs Benedict, it can also be served with asparagus or artichokes, or with any kind of grilled or poached fish.
Quick Savoury Mince Sauce Or Filling
A most delicious and savoury mince to use as a filling for vetkoek or pancakes or a topping for pasta.
Greek Yoghurt & Cucumber Dip (Tzatziki)
Serve as a dip with crusty bread, fresh vegetables such as broccoli or cauliflower broken into florets or carrot and celery cut into julienne strips. For special appeal, spoon the Tzatziki into a hollowed bread roll and serve with the raw prepared vegetables! 1 large cucumber peeled and finely grated 500 ml Greek or fullContinue reading “Greek Yoghurt & Cucumber Dip (Tzatziki)”
Florentine Chicken With Emmenthal Sauce
Crispy, flavourful chicken breasts which look very different and elegant and is no trouble to prepare. A cheese sauce will round off the meat perfectly.
Fruity Curry Sauce
This sauce is a great accompaniment to beef, pork, chicken or fish dishes. 30 g butter 50 ml cake flour 10 ml medium curry powder 375 ml reserved syrup from apricots 50 ml sultanas/raisins 2.5 ml salt 10 ml white vinegar Melt the butter in a medium saucepan and stir in the cake flour, curryContinue reading “Fruity Curry Sauce”
Pink Remoulade
A classic condiment used in French and Cajun cooking, rémoulade is a tangy, mayonnaise-based sauce made with Dijon mustard and capers. Other ingredients, including anchovies and tarragon, are often added as twists on the traditional recipe. It is similar to tartar sauce and is traditionally served with seafood like prawns, crab cakes and fried fish. Louisiana-style remouladeContinue reading “Pink Remoulade”
Ricotta & Smoked Salmon/Ham Topping
A tasty and nourishing topping or filling for sandwiches. Preparation time: 10 minutes Cooking time: – Serves: 1½ cups (375 ml) topping or dip 1 cup (250 ml) Ricotta cheese ½ cup (125 ml) coarsely chopped smoked salmon or ham 1 Tbsp (15 ml) tomato sauce or topping (or a little more if preferred) 1Continue reading “Ricotta & Smoked Salmon/Ham Topping”
Spicy Ricotta & Almond/Chickpea Topping
A dip or topping filled with flavour and nourishment for high days and holidays! Serve on pikelets, crackers, toast or with vegetable sticks. OR serve as is typical in the southern American regions, spooned into a bowl and surrounded by fruit such as grapes, sliced pears, apples or bananas on cocktail sticks. Preparation time: 10Continue reading “Spicy Ricotta & Almond/Chickpea Topping”