Pistachio Remoulade

This pistachio remoulade is the perfect accompaniment to game fish such as cob and yellow tail or shellfish as in prawns or langoustines.

Pistachio Remoulade, Horseradish Cream, Chilli Coriander Butter
Pistachio Remoulade, Horseradish Cream, Chilli Coriander Butter
Head straight on to the Recipe For ♥ Pistachio Remoulade ♥

My visit to the Department of Home Affairs proved to be an exercise in patience. The Somerset West office has a queue halfway around the block, and no guarantee that everyone will be seen. This is in part to do with Covid restrictions, and because their website has been iffy. Everytime it crashes nothing can be done. A friend went the day before I went to Caledon. They waited from 7.30 until 13.00 to be seen, and so I decided to go to Grabouw. This small office had a long queue, with people sitting under the trees with their babies who needed birth certificates. Not sure how many people were in front of me, I decided to wait. I could have arrived 2 hours later and been in a similar position. Thankfully I had water with me as it was extremely hot. But what I really needed was a chair.

Today’s inspirational recipe from Lavender and Lime ♥ Pistachio Remoulade ♥ #LavenderAndLime Click To Tweet

They have two people working and at 15.30 the doors close. If you are not in the office by that time, you will not be seen. I was fairly lenient with the mothers who suddenly popped into the queue, but I did find it frustrating. Each time I could see the door, another handful of people arrived in front of me. But what I found extremely rude was a couple who pushed in to ask a quick question. This took 5 minutes, and the gentleman who had been patiently waiting for over an hour was not seen. Luckily I was in the office half an hour before they closed, after waiting for more than 3 hours. The staff were polite, and efficient, even asking me if I liked my passport photo. Knowing there was a line of people behind me I said yes, even though it is not brilliant.

Pistachio Remoulade, Horseradish Cream, Chilli Coriander Butter

 

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Pistachio Remoulade

Make this to go with game fish or prawns
Recipe Category: Condiments
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 50 g raw pistachios, unshelled weight, lightly toasted
  • 10 g flat leaf parsley
  • 5 g mint leaves
  • 1 orange, zest only
  • 80 mls juice from the orange
  • 60 mls macadamia nut oil
  • 60 mls crème fraîche
  • salt and freshly ground black pepper to season

Method

  • Place the pistachios, parsley, mint, orange zest and juice,oil and crème fraîche into a blender
  • Blitz until everything is finely chopped
  • Serve with seafood and store what you don’t use in a sterilized glass jar in the fridge

Notes

See this post on how I sterilize my glass jars.
Inspiration published on Lavender and Lime March 28:

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16 thoughts on “Pistachio Remoulade

  1. Hi Tandy, thanks for this recipe. I have to take my mom and son, Michael, to renew their SA passports. What a rigmarole. We can renew our British passports in 14 days FROM SA. I have to take my 83 year old other and auto-immune son to Home Affairs to get SA passports and stand in a queue. I’m going to get my mom a wheelchair as she can’t stand for long periods. Hopefully, they’ll allow us to move ahead in the queue.

    1. Third world issues! I saw you closed your comments on your blog post. Hope life settles into a routine where you can blog when you have time 🙂

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