Showing posts with label Dips And Accompaniments. Show all posts
Showing posts with label Dips And Accompaniments. Show all posts

TzaTziki

Posted by GAURAV | Posted in | Posted on 11:32 AM

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Ingredients


500 g natural yoghurt (see Hints and tips)
1 continental cucumber, seeds removed and grated
2 garlic cloves, crushed
juice of ½ lemon
1 teaspoon shredded mint
Salt
Method:


1. place the yoghurt in a bowl and beat with a whisk to thicken slightly.

2. add the remaining ingredients and mix well.

3. serve with a drizzle of extra virgin olive oil or store in a container, refrigerated. it will keep for 1–2 days but will then become watery.


HINTS AND TIPS:
* You will need—2 bowls, cutting board, knife, juicer, grater, spoon measure and spoon.

* The yoghurt needs to be as thick as possible. Use a sheep’s milk yoghurt or strain 750 g natural yoghurt overnight (in the fridge) through a clean muslin cloth set in a strainer over a bowl to catch the liquid. Discard the cloudy liquid. The strained yoghurt is known as ‘labna’. 750 g strained yoghurt will produce about 500 g thick yoghurt after 12 hours. Strain the yoghurt for 24–36 hours and it would be too thick for tzatziki and is best used as labna cheese.

* If making tzatziki in advance and to reduce the water content, place the grated or sliced cucumber in a bowl and sprinkle with 1 tablespoon salt, allow to stand for 30 minutes, rinse under cold water and squeeze
gently to remove excess water.

* Tzatziki can be given more tang by adding the extra juice of ½ lemon, or mellow the flavour by mixing 2 tablespoons mayonnaise to the basic recipe.

* Pepper is deliberately missing from the recipe as it is not usually added. However, if you are a fan, add some to taste.

* Small amounts of leftover tzatziki can be used as a marinade for lamb cutlets, chops or roasting joint, or chicken thigh and breast fillets. Leave overnight and grill, barbecue or roast the next day.

* Serve with roasted vegetables, lentil or chickpea burgers or as an accompaniment to steamed beans.

* To serve as a dip, try hollowing out the inside of a round ‘cob’ loaf and fill the centre with the tzatziki. Toast the inside of the loaf in the oven to make chunky croutons that can be dipped into the tzatziki. Then break off parts of the crusty outer loaf and dip that in as well.

* Replace the mint with basil. On occasions, especially if serving with fish, replace the mint with fresh dill.

* Leftover roast lamb can be sliced and heated in a pan or on the barbecue to resemble ‘gyros’. Dollop tzatziki on the lamb and roll in flat bread with lettuce and tomato.

* Although tzatziki has a special affinity with barbecued or grilled lamb, try it with lamb burgers and grilled chicken breast.

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TomaTo jam

Posted by GAURAV | Posted in | Posted on 11:30 AM

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Ingredients


1 kg ripe tomatoes, peeled (see Hints and tips)
1 kg white sugar
juice of 1 lemon
Method:


1. cut the tomatoes in half, thinly slice and place in  a heavy-based saucepan.

2. Gently bring the tomatoes to the boil.

3. add the sugar and lemon juice and stir until dissolved.

4. continue to boil, stirring occasionally, until the jam reaches setting point.

5. Pour into hot, sterilised jars or if using immediately into a container to cool, before refrigeration

HINTS AND TIPS:
* You will need—knife, cutting board, bowl, weight measure, juicer, heavy-based saucepan, heatproof jug or ladle and preserving jars and lids.

* To peel a tomato—score the skin very lightly with the point of a sharp knife. Then blanch in boiling water for 10–15 seconds, no more— the longer the tomato cooks, the more flesh will be ripped off when you peel the tomato. Don’t drop the tomatoes in iced water after blanching, as this will dilute their flavour.

* Green tomato jam—2 kg green tomatoes (1 kg after cleaning), 900 g caster sugar, and juice and zest of 2 small lemons. Rinse tomatoes in cold water and dry with a tea towel. Cut into wedges and remove the
seeds, juice and remove the white centre parts. Dice the tomatoes (about 2 cm) and place in a bowl with the sugar and lemon juice. Cover with plastic wrap and stand overnight. The next day, pour the tomato
mixture into a heavy-based saucepan. Bring to the boil, reduce heat to low and cook for 10 minutes, stirring occasionally. Pour back into the bowl, cover with plastic wrap and again refrigerate overnight. On the third day, bring the mixture to the boil, skim if necessary, and continue cooking on low heat for 10 minutes, stirring occasionally. Check to see if the jam is thick enough and cook a few minutes more if needed. Put the jam into sterilised jars immediately and seal, or for small batches, just refriger

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TomaTo Relish

Posted by GAURAV | Posted in | Posted on 11:27 AM

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Ingredients


1 kg ripe tomatoes
500 g (about 4 medium) onions, diced
1 tablespoon salt
300 g brown sugar
1–2 cups malt vinegar
1 tablespoon dry mustard powder
1 bay leaf
1 teaspoon mixed spice
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
Method:


1. Peel the tomatoes (see Hints and tips) and roughly chop. Place the tomatoes and onion in a bowl, sprinkle with the salt and refrigerate overnight. This draws out the liquid and intensifies the flavour.

2. The following day, pour off the excess liquid and put the mixture in a heavy-based saucepan. add the sugar and enough vinegar to only just cover.

3. Bring the relish to the boil, reduce heat and simmer for 1 hour.

4. While the tomatoes are simmering, dry fry the spices over medium heat in a frying pan or wok, stirring constantly to avoid burning. This will take about 30 seconds. remove the pan from the heat and add a few tablespoons of the tomato cooking liquid and mix to form a paste. add this spice paste to the tomato relish and simmer, stirring often because as it thickens it will tend to stick and burn, for another 30 minutes or until the mixture thickens.

5. ladle into hot, sterilised jars with plastic lids. relish needs to be stored for 3 months or more to allow the flavours to mature. eating this relish within weeks is fine but the flavour is overpowered by vinegar

HINTS AND TIPS:
* You will need—knife, cutting board, bowl, weight, spoon and cup measures, heavy-based saucepan, wooden spoon, ladle and preserving jars and lids.

* There is surprisingly very little difference between a relish and a chutney. A relish can be made with similar ingredients used in a chutney, although in different quantities. A relish is generally cooked for less time, which helps retain the texture of the ingredients, whereas chutney is cooked for longer and the texture is therefore thicker and more even.

* To peel a tomato—score the skin very lightly with the point of a sharp knife. Then blanch in boiling water for 10–15 seconds, no more— the longer the tomato cooks, the more flesh will be ripped off when you peel the tomato. Don’t drop the tomatoes in iced water after blanching, as this will dilute their flavour.

* Relishes make great gifts and friends are always impressed when you give them something you have made yourself.

* This relish will keep in sterilised jars for up to 12 months. Once opened, keep in the fridge and use within
4 weeks.

* Serve this relish as part of an antipasto platter; it goes really well with hard cheeses.

* Substitute red tomatoes for green; they are difficult to find but if you are fortunate enough to have your own vegetable patch, it is a great way to utilise the tomatoes that do not ripen at the end of the season.

* Serve with nachos instead of sour cream for a lighter alternative.

* Because relish is a condiment, it really can be served with anything either hot or cold; use in sandwiches or with rissoles, sausage rolls, savoury scones, roast meat or cold meats.

* Use as a pizza base or in tacos.

* Over time, the relish will darken a bit which is fine as the flavour will intensify

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TomaTo chuTney

Posted by GAURAV | Posted in | Posted on 11:25 AM

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Ingredients

 

1 kg ripe tomatoes, peeled (see tomato jam)
500 g brown onions, peeled and cut into 1-cm dice
1 tablespoon salt
250 g sultanas or raisins, chopped
250 ml white vinegar
300 g brown sugar
2 bay leaves
1 teaspoon curry powder
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon freshly ground black pepper
¼ teaspoon ground cloves



Method:


1. Dice the tomatoes and place in a glass or plastic bowl with the onion. sprinkle with salt, cover and refrigerate overnight. The following day pour off excess liquid.

2. Place the tomato and onion mixture in a pot and bring to the boil.

3. add the sultanas or raisins, vinegar, sugar and bay leaves, and simmer until the sugar is solves.

4. in a small pan or wok, toast the curry powder and spices for 30 seconds. remove the pan from the heat, and add some liquid from the tomato mixture to form a paste. Then add the spice paste to the chutney.

5. simmer for 1½–2 hours or until the mixture resembles a soft jam consistency. remember to stir occasionally to prevent it from burning.

6. Pour into hot sterilised jars and seal with a lid. cool before storing in the pantry. keep refrigerated.

HINTS AND TIPS:
* You will need—knife, cutting board, bowls, weight, liquid and spoon measures, heavy-based saucepan, frying pan, wooden spoon, a strong heatproof bowl or ladle and preserving jars with lids.

* Try adding 500 g peeled and diced Granny Smith apples to this recipe.

* Toasting the spices brings out their fragrance; however, it is an optional step in this recipe. Do keep in mind that it is a 30-second job and adds greatly to the end result.

* Peeling the tomatoes may not seem all that important, especially given the time it takes. But it really is essential as tomato skins do not break down once cooked and remain as chewy strips not dissimilar to rubber bands. Keep in mind that tomato chutney will last for months on end and so the extra time taken to peel the tomatoes is certainly more than made up for in preservation time.

* Like tomato relish, chutney is best stored for 4–6 weeks (preferably several months) before using to allow the vinegar to mellow and the flavours to marry.

* Tomato chutney, with its great preserving power, is always good to have on hand for barbecues and roasts. It’s also great with homemade pies, or spread on rolls or sandwiches.

* For a green tomato chutney, substitute the red, ripe tomatoes for green (unripe) tomatoes and add 250 g peeled and diced Granny Smith apples. Cook as per the method given.

* Consider the tomatoes used when making a chutney. Depending on the variety and the natural sweetness of the tomato, the amount of sugar used can vary. Green tomatoes will need more sugar than sweet red tomatoes. Even red tomatoes differ in natural sugars. Do not expect your first batch to be your best; the more you make and refine the recipe, the better it will become.

* As always, any homemade preserve stored in a nice bottle and labelled with a funky name makes for a great gift all year round.

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Tapenade

Posted by GAURAV | Posted in | Posted on 11:22 AM

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Ingredients


500 g kalamata olives, pitted (see Hints and tips)
100 g capers, rinsed
100 g anchovy fillets
200 ml olive oil

Method:


1. Place all the ingredients in a food processor and blend until smooth. or chop and then pound in a mortar and pestle, leaving the oil until last.

2. store, covered with a thin layer of oil, in a sealed container in the refrigerator for up to 5 days.

HINTS AND TIPS:
* You will need—food processor or mortar and pestle, weight and liquid measures, plastic spatula, cook’s knife (optional) and jar for storage.

* Pitting olives is as simple as squashing the olives either with your fingers and removing the pit or by placing the olive on a cutting board and squashing it with the base of a glass or bottle, then removing the
pit.

* Tapenade can be made using large green olives. Any style of olive can be used, just make sure that olives kept in a brine are soaked for 30 minutes in cold water before using to remove the salty flavour. However, don’t buy pitted olives, especially the Spanish variety; they will not lend enough flavour and you will be disappointed.

* The capers should be rinsed under cold water and squeezed dry in the hand to get rid of the briny taste.

* The addition of 2 teaspoons seeded mustard to the above recipe after blending is recommended.

* 2 tablespoons balsamic vinegar can be added for extra kick in the tapenade.

* To sweeten and add body to the mixture, add 1 cup chopped dried figs.

* Try adding chopped leaves from a sprig of thyme to the blended mixture.

* Mince or chop 1 garlic clove and add before blending the mixture.

* In some recipes, the addition of 100 ml dark rum or brandy can replace 100 ml olive oil.

* A little goes a long way. Smear a thin layer of tapenade on a piece of bread, taste and adjust the amount according to personal taste.

* Tapenade is often served as an accompaniment or appetiser with chargrilled flat bread or sourdough bread.

* As a stir-through pasta sauce, try adding an extra clove of minced garlic and a cup of Italian tomato sauce (sugo casa) then stir into the cooked pasta before topping with torn flat-leaf parsley leaves.

* For an easy pasta sauce add tapenade and tinned tuna in olive oil to hot pasta. Sprinkle with some fresh oregano and finish with some crumbled fetta cheese.

* Smear some tapenade mixed with equal parts ricotta under the skin of a roast chicken before baking in the oven.

* Spread tapenade on round  routons or bruschetta then top with your favourite ingredients to serve as a light lunch or dinner starter.

* Tapenade can be used on a pizza base rather than tomato sauce.

* Serve tapenade as part of an antipasto plate.

* Press out small rounds of puff pastry with a 5-cm pastry cutter, brush with tapenade, top with a slice of potato, sprinkle with dried rosemary and flaked salt and bake for 15 minutes at 180ºC.

* Add chilli to taste or juice of ½ lemon. You can also add ¼ cup roasted mushrooms or ¼ cup sundried tomatoes (finely chopped).

* Substitute black olives for green olives and replace the anchovies with ¼ cup ground almonds.

* Substitute the anchovies with 50 g tinned tuna..

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SalSa verde

Posted by GAURAV | Posted in | Posted on 11:20 AM

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Ingredients


1½ tablespoons salted capers
1 cup flat-leaf or curly parsley leaves
1 cup mint leaves
1 cup basil leaves
3 garlic cloves, minced
6 anchovy fillets
1 cup olive oil
lemon juice
salt and pepper
Method:


1. Wash the capers and soak in fresh water for an hour. Drain and squeeze dry in a tea towel.

2. in a food processor, blend the capers, herbs, garlic and anchovies until combined. alternatively, you can use a mortar and pestle and pound the ingredients into a paste.

3. With the machine still running, gradually add the olive oil.

4. When a thick paste forms, turn the machine off and stir in the lemon juice.

5. season to taste, transfer to a jar or bowl and cover with a layer of oil to seal; keep, covered, for up to 7 days.

HINTS AND TIPS:
* You will need—cutting board, bowls, sieve, cup measure, food processor or mortar and pestle and plastic spatula.

* Salsa verde directly translates as ‘green sauce’.

* For a different version of this sauce, omit the capers and anchovy fillets and add 1 tablespoon Dijon mustard.

* To make a ‘sweet and sour’ green sauce known as ‘Salsa verde agrodolce’, add to the basic recipe 4 tablespoons lemon juice or red wine vinegar, 2 tablespoons caster sugar and 2 slices white bread with the crusts removed.

* The herbs used in salsa verde can vary according to  what you have fresh at hand. Parsley is ecommended in all combinations with the addition of 2 other fresh green herbs, such as mint, basil, sorrel, marjoram, sage, tarragon, thyme, watercress, chervil or coriander to name a few.

* Salsa verde is served with fish, seafood, chicken, grilled and boiled meats, and chargrilled or roasted vegetables.

* Salted capers can be substituted with pickled capers—which are more common in the supermarket. However, salted capers are a far better product compared to the more readily available, spongy, pickled variety.

* It is recommended to cover the salsa with oil for longer storage. Without the oil, the salsa will need to be used within 2–3 days, after which the salsa will begin to oxidise and lose flavour and pungency. The salsa can also be frozen in ice cube trays; once frozen, place the cubes into a clip lock bag.

*Drizzle some salsa verde in minestrone.

* Serve with pasta as you would pesto pasta.

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Quince Paste

Posted by GAURAV | Posted in | Posted on 11:03 AM

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Ingredients


3 kg quinces
white sugar
150 ml lemon juice,
strained
3 cinnamon sticks

Method:


1. choose quince which are yellow with a slight green tinge to them. this indicates that the quince is still a little under-ripe which in turn means the pectin levels are higher. Wash any ‘down’ from he surface of the quinces and chop roughly—at this point there is no need to peel or core the ruit. place the chopped quinces in a saucepan with 750 ml water. Bring to the boil, reduce heat and simmer until soft.

2. Drain off the excess water and pass the softened fruit through a sieve. Weigh the quince puree then place in a deep, heavy-based pot with an equal weight of sugar. add the lemon juice and cinnamon sticks.

3. Use a long-handled wooden spoon to stir over low heat, then increase the heat and boil until the mixture turns pink and begins to thicken. as it thickens, it is important to stir constantly so the paste doesn’t catch on the base of the pot and burn.

4. once thick, pour the paste into sterilised jars or containers. Leave to cool before covering. If properly sealed in sterilised containers, quince paste will last at least 1 year in a cool, dry area. once opened, keep refrigerated

HINTS AND TIPS:
* You will need—cutting board, cook’s knife, weight and liquid measures, a longhandled wooden spoon, lemon juicer and a large heavy based pot.

* A native fruit of Persia, quince are said to be the fruit of love. But it’s their alchemy-like cooking act that inspires many cooks. The raw quince has flesh as pale as a ghost and is so hard it verges on being inedible
yet it is nothing short of a culinary miracle that it transforms into a soft, rubyred, beautifully perfumed food.

* Quince paste is a delicious accompaniment to any cheese plate, especially suited to blue cheese and ripe brie.

* Quince paste can be served with roast pork or roast turkey. Or make a sauce by heating 4 tablespoons quince paste, 4 tablespoons water, 4 tablespoons port and the zest of 1 orange, season with a small amount of salt, strain and serve on the side

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Pistou

Posted by GAURAV | Posted in | Posted on 10:56 AM

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Ingredients


4 garlic cloves, peeled
2 cups loosely packed
fresh basil leaves (1 bunch)
½ cup extra virgin olive oil
about ¼ teaspoon salt flakes

Method:


1. Puree the ingredients in a small food processor until a smooth paste is formed. (or, pound the garlic and salt in a mortar and pestle, then start adding the basil, pounding until pasty, and blend in the olive oil.)

2. serve immediately or, like pesto, cover with a thin layer of olive oil and refrigerate for up to 5 days. it will freeze successfully if done in small amounts

HINTS AND TIPS:
* You will need—cutting board, cook’s knife, cup measure and food processor or mortar and pestle.

* Pistou is the French version of Italy’s pesto. Therefore they are very similar in quantities and usage. The main difference is the French pistou does not have the nuts and parmesan cheese included in the pesto.

* Pistou is associated with the French provincial soup similar to minestrone. The pistou is served on the side or added to the individual bowl.

* This is the most traditional and basic pistou recipe; a common variation has the addition of ½ cup grated parmesan cheese stirred in at the end.

* Like many traditional recipes, there are many variations based on the area where the raw ingredients are sourced. Therefore it should come as no surprise that some recipes for pistou contain parmesan, nuts, tomato or even ham—any of which would be considered correct depending on which provincial cook you spoke to.

* See pesto for more tips on how to use pistou

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