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Using a mayonnaise base made with Dijon mustard and sherry vinegar, I made a simple remoulade sauce. This is a great recipe to add to, depending on your taste buds, and what you are serving it with. Skip ahead to the recipe for Remoulade Sauce Variations of a remoulade sauce A remoulade sauce is used … Continue reading Remoulade Sauce
I had this caper mocha butter at the launch of Upwards, and came straight home to make it. Because I did that, I had to use what was in my kitchen, rather than what was in the recipe. I switched out Tabasco for my homemade sriracha, and used a freshly made espresso instead of instant coffee. … Continue reading Caper Mocha Butter
Karen recommends using sardine butter on steaks and fish. Or under the skin of a chicken that you are going to roast. She loves this with new-season radishes, which was an entirely new concept to me. I had plenty slathered onto toast when I was on a bread baking spree. Skip ahead to the recipe … Continue reading Sardine Butter
The key to making this confit garlic butter is to cook it low and slow. You want the garlic to be soft to the touch, and you do not want the butter to boil. Once cooled it is blended into a homogeneous compound butter, which can be served as is, or remelted to add on … Continue reading Confit Garlic Butter
The key to making the perfect Maître d'Hotel Butter is to use the finest butter you can find. Once all the ingredients are blitzed together you can shape it into a log and wrap it tightly to use when you need a little oomph on a dish. Perfect to use on any steak, a beautifully … Continue reading Maître d’Hotel Butter
I mentioned in my review of Klein Jan that there were not a lot of food photographs in the book. And that some pages had plenty of recipes on them. Under preserves, page 89 has four recipes, one being this spicy tomato chutney, as I have called it here. And, the photograph on the opposite … Continue reading Spicy Tomato Chutney
This fig chutney recipe uses a combination of fresh and dried figs, giving it an unique texture. I only made half of Angie's recipe as figs are very expensive here, and only in season for a short period of time. I have paired it with numerous curries since making it, and the best to date … Continue reading Fig Chutney
You can be lazy like me and buy preserved lemons to make this preserved lemon harissa. Or, you can really go the whole hog and start off by preserving your own. Either which way, this condiment is worth making. Head straight on to the Recipe For ♥ Preserved Lemon Harissa ♥ Making Preserved Lemon Harissa … Continue reading Preserved Lemon Harissa
The spice levels of this sriracha mayonnaise will depend on the heat level of the sriracha you use. I made my own sauce which packs quite a punch. And you can adjust the amount you use to suit your own taste buds. Head straight on to the Recipe For ♥ Sriracha Mayonnaise ♥ Sriracha Mayonnaise … Continue reading Sriracha Mayonnaise
Sriracha sauce is a Thai hot sauce, usually used for dipping. Like most Thai condiments, there is a balance between sweet, and spicy. You can adjust the levels of coconut sugar, nam pla and vinegar to get the perfect balance to suit your palate. Make this as hot as you can handle by selecting which … Continue reading Sriracha Sauce
I made coriander compound butter to use as a sauce for venison. It had added lime juice to emphasize the citrus notes of the fresh herb. Head straight on to the Recipe For ♥ Coriander Compound Butter ♥ Let's talk about compound butter A compound butter is made from mixing softened butter with a flavouring, … Continue reading Coriander Compound Butter
I veered far away from the traditional when I made this waterblommetjie kimchi. These flowers are only found in the Western Cape, and are harvested when conditions are ideal. This year we had so much rain this winter that the dams were still full of these pretty edible beauties well into October. I have made … Continue reading Waterblommetjie Kimchi
Using Mimi's adapted recipe of Adeena Sussman’s 24-Hour Salted Lemon Spread, I have made salted lime spread. This paste can be added to so many dishes, adding a beautiful flavour. The sky really is the limit when it comes to how many ways you can use this. Head straight on to the Recipe For ♥ … Continue reading Salted Lime Spread
This Greek salt is made up of three staple ingredients. All you need is coarse salt, freshly picked thyme leaves and a few lemons. Use the salt to enhance any Greek dish, or as a flavouring for your favourite Mediterranean meal. Skip ahead to the recipe for Greek Salt Greek food Because of our Mediterranean … Continue reading Greek Salt
This Mexican salt can be used to flavour rice, protein and any side dish served with a Mexican meal. Take it a little further North and use for Spanish dishes you create in your kitchen. Skip ahead to the recipe for Mexican Salt Mexican cuisine I have had very little exposure to Mexican cuisine. We … Continue reading Mexican Salt
Using pink apples grown locally, I made an apple mint sauce. This keeps extremely well but feel free to reduce the recipe if you want to. It is the perfect accompaniment to lamb, and great when added to peas. Head straight on to the Recipe For ♥ Apple Mint Sauce ♥ Let's talk about mint … Continue reading Apple Mint Sauce
Making flavoured salts is one of my favourite things to do to give as gifts. In January I made a trio to give to Mark and Eva as a reminder of our times together. The first one I made was this Indian salt. It contains three ingredients, and all you need is an Indian spice … Continue reading Indian Salt
Niter kibbeh is a spiced clarified butter that can be kept in the refrigerator once made and used as needed. It adds a great level of spice when slathered on fresh bread. Or use as intended when you cook dishes specific to Eritrea and Ethiopia. Skip ahead to the recipe for Niter Kibbeh Inspired to … Continue reading Niter Kibbeh
Mimi introduced me to Schug which I have subsequently seen in our local market. Commonly called zhug, this is a spicy green condiment perfect for a mezze type meal. Skip ahead to the recipe for Zhug A pestle and mortar I have a large granite mortar that is perfect for making pesto, pistou, and zhug. … Continue reading Zhug
The key here is to char the corn to just before it burns. The natural sugars in the corn, causes it to colour so deeply. And you might even hear a popping noise like when you make popcorn. Just keep turning the corn over to make sure it does not burn. This is what adds … Continue reading Corn Hummus