This pistachio remoulade is the perfect accompaniment to game fish such as cob and yellow tail or shellfish as in prawns or langoustines.
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.
Click on the links for conversions and notes.
- 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
- 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
Inspiration published on Lavender and Lime March 28:
- 2021: Before She Disappeared
- 2018: The Lovat
- 2016: Filled Waffles
- 2014: 28 March 2014: Out And About
- 2013: Boozy Blackberry Sorbet
- 2012: Salmon Pasta
- 2011: @365, Pringle Bay