Instead of the usual shrimp cocktail sauce why not try this? Ratio is 3 tbsp. passata (strained tomatoes) to 1/2 – 1 tbsp harissa paste (depending on how spicy you like things. Definitely worth a try and can go with other ingredients – scallops or over zucchini noodles, etc.
A dollop of tomato and bacon jam was served atop my bun-less, cheese-less burger the other day and it was a delicious surprise. I used maple bacon, but if you can’t find it regular bacon will do. After cooking the bacon I removed it from the skillet and placed paper towel underneath and on to of it so I could get rid of the grease. Then I browned and softened the onion and garlic in the bacon fat left in the pan. That needed paper towel too. The sauce is an interesting mixture of mustard, maple syrup, balsamic vinegar and Worcestershire sauce. Goes well with sausages too.
8 oz. maple bacon – cut into thin strips
1 medium onion – chopped
2 large cloves of garlic – grated
12 oz. plum tomatoes – sliced and then chopped into small chunks
2 tbsp. each of Dijon mustard, maple syrup, balsamic vinegar and Worcestershire Sauce
Heat a lidded skillet and when hot add the bacon strips and cook until nicely browned but not too crisp. Then remove from skillet and place between two pieces of paper towel to get rid of extra grease.
Add onion and garlic to the remainder of the bacon fat and cooked until softened and the onions are a little browned. Place onion and garlic mixture between two pieces of paper towel as above.
Place bacon, onion and garlic mixture back into the skillet and add the tomatoes.
Whisk the mustard, maple syrup, balsamic vinegar and Worcestershire sauce together in a bowl, then pour into the skillet.
Bring to a boil then turn heat down low and cook for 25 minutes removing the skillet lid every once in a while to give the mixture a stir.
Pesto has been off my menu for several years but since I have recently found I can eat sheep/goat cheese happily because no cow milk is involved, I have been experimenting. I made this pesto and spooned it over baby new potatoes accompanied by thin slices of flank steak and, honestly, it was delicious.
2 cups basil leaves
2 large cloves of garlic – roughly chopped
2 oz. feta cheese – roughly chopped
1 1/2 oz. pine nuts
1 1/2 oz. chopped walnuts
1/2 cup olive oil
Freshly ground black pepper (no salt needed because of saltiness of feta cheese)
Place basil, garlic, feta, pine nuts and walnuts in a food processor.
Turn on food processor and add the oil gradually. Process until mixture is smoothish.
Season with pepper.
This peanut sauce is totally delicious and takes quite basic salad ingredients to a whole other level. It could be used with all sorts of salads or could be served warm as a sauce for chicken (think satay).
1 head of Romaine lettuce – chopped
1/2 English cucumber – sliced and then each slice quartered
3 large scallions/spring onions – finely chopped (white part only)
1 large stick of celery – diced
4 hard boiled eggs – quartered
Unsalted peanuts – just a few to sprinkle over top of salad
Place lettuce, cucumber, scallions and celery in a salad bowl and toss with dressing.
Top with hard-boiled eggs and sprinkle with peanuts
PEANUT SAUCE – makes more than is needed for this amount of salad
1 clove of garlic – grated
1 cup smooth peanut butter
3/4 cup lite coconut milk
Juice of 1 lime
2 tbsp. soy sauce
2 tsp. fish sauce
Process all ingredients in a food processor
A looking salad combining baby tomatoes, a tomatillo, baby asparagus and avocado and tossed in a so moreish tomato dressing. A tomatillo looks like a tomato but is green (and sticky, so needs a good rinse) and if you can’t find one just omit from recipe. Dressing is divine!
1 cup of little cubes of avocado (about 1 good sized avocado) – stirred with a tsp. of lemon juice to prevent browning
1 tomatillo – rinsed and cut into chunks
16 cherry tomatoes – quartered
1 pound of baby asparagus – cut off tips and another slice the same length from the stems and save the rest for something else (soup maybe?)
Place chunks of avocado and tomatillo, quartered tomatoes and asparagus in a serving dish.
Combine dressing ingredients (see below) and pour some (not all) over salad or let people add their own amount.
1 cup passata (pulped tomatoes)
1 tbsp. red wine vinegar
3 tbsp. olive oil
1 large clove garlic – grated
Totally versatile sauce – good with chicken, pork, lamb chops, steak and zucchini ‘pasta’ (pictured here)
1 tbsp. olive oil, seasoned with salt and freshly ground black pepper
1/2 large onion – chopped
1 large garlic clove – grated
2 cups chopped tomatoes (Pomi brand)
1 tbsp. double concentrate tomato puree (Cento brand)
1 cup veg. broth/stock
1/2 cup black olives – pitted and cut into quarters
good pinch herbes de Provence
Heat oil in skillet/frying pan and when sizzling add onion and cook for a few minutes then add garlic.
When a little browned, add the rest of the ingredients, bring to the boil and simmer for 15 minutes.
A lovely salad with a sweetness and some crunch. The vinaigrette has honey and mustard in it as well as orange juice. Perfect light lunch or good to take to work.
2 x oranges – cut into segments
Small head of fennel – cut into smallish pieces
2 x hearts of palm – sliced
1 slice of red onion – cut into small pieces
Place all ingredients in a salad bowl and pour vinaigrette over salad.
For the vinaigrette, place juice of one orange, 1 tsp. honey, 2 tsp. Dijon mustard, 2 tbsp. extra virgin olive oil, salt and freshly ground black pepper in a bowl and whisk with a fork