1 onion
1 cup loosely packed mint leaves
½ cup shredded coconut
1 teaspoon prepared whole seed mustard
¼ cup white vinegar
1 tablespoon sugar
Salt
Peel onion and chop to a paste in a food processor or blender. Add mint, coconut, mustard, vinegar and sugar. Process until mint leaves are finely chopped. Season to taste with salt.
Makes ¾ cup.
David B. February 11th, 2010
Posted In: Sauces and Accompaniments
¼ cup low fat sour cream
2 tablespoons horseradish sauce
2 tablespoons wine vinegar
½ cup mayonnaise
¼ cup finely chopped spring onion greens (green onion greens) or chives
Mix sour cream and horseradish sauce together until smooth. Stir in the other ingredients and mix well. Serve with beef or lamb.
Makes about 1 cup.
David B. February 11th, 2010
Posted In: Sauces and Accompaniments
½ cup low fat sour cream
2 tablespoons prepared whole seed mustard
2 tablespoons prepared French mustard
2 tablespoons prepared English mustard
1 tablespoon chopped chives
Mix sour cream and mustards together until smooth. Mix in chives. Serve with meat.
Makes about ¾ cup.
David B. February 11th, 2010
Posted In: Sauces and Accompaniments
1 cucumber
1 teaspoon salt
1 tablespoon chopped mint leaves
½ cup natural unsweetened yogurt
Peel cucumber then thinly slice flesh. Sprinkle with salt and leave for about 1 hour. Drain well. Rinse under cold running water. Drain well. Mix mint and yogurt into cucumber.
Makes about 2 cups.
David B. February 11th, 2010
Posted In: Sauces and Accompaniments
1 small onion
11oz can ketchup
2 tablespoons vinegar
2 tablespoons brown sugar
2 teaspoons prepared mustard
¼ teaspoon cayenne pepper
Peel onion and grate. Mix with the other ingredients. Serve with grilled meat.
David B. February 11th, 2010
Posted In: Sauces and Accompaniments
1 or 2 green or red chilies
4 spring onions (green onions)
1 clove garlic
1 cup firmly packed fresh mint leaves
1 teaspoon salt
1 teaspoon sugar
1 teaspoon garam masala
¼ cup lemon juice
De seed and slice chilies. Slice green onions roughly. Crush and peel garlic. Place all ingredients in a food processor or blender and process until smooth.
Makes about 1 ½ cups.
David B. February 11th, 2010
Posted In: Sauces and Accompaniments
11oz. can chickpeas or 1 cup cooked chickpeas
3 tablespoons tahini (sesame seed paste)
¼ cup lemon juice
1 clove garlic
¼ cup oil
Drain chickpeas. Place chickpeas, tahini and lemon juice in the bowl of a food processor or blender. Crush and peel garlic. Add to chick peas. Process until chickpeas are chopped. Gradually add the oil and process until the mixture is smooth.
Makes about 1 cup.
David B. February 11th, 2010
Posted In: Sauces and Accompaniments
4 tomatoes
1 red onion
¼ teaspoon Mexican chili powder
¼ cup chopped fresh coriander or parsley
1 tablespoon lemon juice
Salt
Freshly ground black pepper
Cut tomatoes in half and remove seeds. Use these in another dish. Cut flesh into small cubes, about ¼”. Peel and finely chop onion. Mix tomatoes, onion, chili powder, herbs and lemon juice together. Season with the salt and pepper.
Makes about 2 cups.
David B. February 11th, 2010
Posted In: Sauces and Accompaniments
1 clove garlic
1 avocado
2 tablespoons lemon juice
¼ teaspoon Mexican chili powder
Crush and peel garlic. Rub garlic around a small mixing bowl and your serving bowl. Cut avocado in half. Remove stone and scoop flesh into mixing bowl. Mix in lemon juice and chili powder. Serve in the garlic rubbed serving bowl.
Makes about 1 cup.
David B. February 11th, 2010
Posted In: Sauces and Accompaniments
30oz. can black doris plums
1 ½ tablespoons cornstarch
1 onion
1 clove garlic
1 tablespoon oil
2 tablespoons Worcestershire sauce
¼ cup ketchup
¼ teaspoon cayenne pepper
1 tablespoon malt vinegar
1 teaspoon sugar
Drain plums, reserving the liquid. Remove the stones from plums and roughly chop flesh. Combine cornstarch with a quarter cup of reserved syrup. Set aside. Peel and finely chop onion. Crush, peel and mash garlic. Heat oil in a saucepan. Add onion and garlic and cook until onion becomes clear. Stir in plums, remaining syrup, sauces and cayenne pepper. Bring to the boil, reduce heat and simmer for 10 minutes. Stir in cornstarch mixture and cook, stirring until sauce boils and thickens. remove from heat. Stir in vinegar and sugar. Serve chunky, or puree in a blender or food processor if a smoother sauce is required.
Makes 4 cups.
David B. February 11th, 2010
Posted In: Sauces and Accompaniments
4.7