I have had such a lovely afternoon pottering in my mother’s kitchen trying to make this sauce which I tasted last week in the depths of North Yorkshire at the Stapylton Arms at Wass. This sauce was served with lamb chops and was on both the ‘Specials’ board and on the gluten and dairy free menu. It was a refreshing combination and beautifully presented with a few whole blueberries and slices of apple that had been cooked in the sauce. The smooth sauce made a lovely puddle around the chops.
The blueberries were ripe and I used an eating apple so that I didn’t need to add sugar. The mint came straight from my mother’s garden. So that the sauce had a zing to it, I ‘muddled’ the mint (as one would do for a cocktail) with balsamic vinegar. It can be served hot or cold. I am so looking forward to having it tonight with organic roast lamb – bread and reared in the area de-boned in front of my eyes in the fantastic local butcher, The Fabulous Meat and Fish Shop in Helmsley, North Yorkshire.
2 tbsp. mint – finely chopped
1 tbsp. aged 12 year old balsamic vinegar
4 oz. blueberries
1 green eating apple – peeled and thinly sliced with a potato peeler
1/4 cup of water
Place the mint in a small glass and pour over the balsamic vinegar, ‘muddle’ it and leave for 10 minutes or so to infuse.
In a small lidded saucepan put the blueberries, apple slices, mint, balsamic vinegar and water.
Bring the pan to a boil then simmer for 20 minutes on a low heat.
Process sauce in a food processor or hand held blender then push through a sieve.
White fish needs a sauce otherwise it can be very bland. The tomato-red pepper sauce is easy to make and cooks in just about the same time as the fish as do the potatoes so all is on the table in about half an hour. The haddock is poached with lemon juice and olive oil. The recipe for the sauce is a good one to keep on hand as it goes well with pasta and, if diluted with some broth, makes a nice soup. New potatoes cooked in their skins are then squashed with a potato masher before being sprinkled with parsley and lightly sauteed in oil.
Pre-heat oven to 350 degrees F
4 pieces of haddock (about 5 oz. per person)
Juice of 1 lemon
3 – 4 tbsp. olive oil
1 medium onion – roughly diced
2 cloves of garlic – grated
1 can of diced, roasted tomatoes
1 red pepper – diced
10 oz. new potatoes
2 tbsp. parsley – finely chopped
Place the fish on a piece of aluminum foil on a baking tray, pour over the lemon juice and 1 – 2 tbsp olive oil. Season with salt and freshly ground black pepper. Cook in oven for 25 minutes until cooked through.
Pour 1 tbsp. oil into a frying pan and when sizzling add the onion and let soften and brown slightly. Add the garlic and stir in well. After a couple of minutes pour in the tomatoes and add the diced pepper. Season with salt and freshly ground black pepper. Bring to a boil then simmer for 25 minutes. Process mixture in a food processor.
Place potatoes in a pan of boiling water and cook for 20 minutes. Heat 1 -2 tbsp. oil in a frying pan and season with salt and freshly ground black pepper. Squash the potatoes slightly with a potato masher and when the oil is sizzling add them to the pan and sprinkle the parsley over them. Cook until slightly brown and crisp.
Fantastic no-cook sauce that goes with so many things – I have drizzled it over fish and I have mixed it into rice; I intend to serve it with chicken and to use it with zucchini noodles. So easy to make and only a bit of chopping required (and less so if you freeze left over chopped parsley and lemon zest which I do when if I more than I need for a recipe).
1 tbsp. fresh parsley – finely chopped
1 tbsp. fresh oregano – finely chopped
1 tbsp. freshly squeezed lemon juice
1 tbsp. lemon zest – grated
1 large garlic clove – grated
3 tbsp. extra virgin oil oil
Salt and freshly ground black pepper
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.
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
I always make cranberry sauce at Christmas, along with apple sauce and bread sauce. It is difficult to make cranberry sauce without using a lot of sugar (and I try to avoid using sugar). To get around the total tartness of cranberries I substituted freshly squeezed orange juice, marmalade and honey for the sugar.
12 oz. cranberries
Juice and pulp of 2 oranges
2 tbsp. marmalade (I used Bonne Maman brand)
2 tsp. runny honey
Place cranberries, orange juice and pulp in a saucepan.
When cranberries are popping, add marmalade and honey and stir.
Cook for a couple more minutes, then it’s done.