DRESSINGS AND SAUCES

This is a great dressing to make in bulk and store in the fridge. It can be used in rice salads or my general cabbage salad.

Sweet Dressing

Ingredients

  • 1 tsp salt
  • 1/2 tsp mustard powder
  • 1 tsp paprika
  • 2 cloves garlic – finely grated
  • 1/2 tsp ginger – finely grated
  • 1/2 cup caster sugar
  • 1/2 cup malt vinegar
  • 3/4 cup olive oil

Preparation:

Combine all ingredients in a small bowl. Add additional vinegar or olive oil to thin to taste.

Dressing from Feta Marinade

This is made from the oil that the Feta was marinated in for Christmas.

Put equal quantities olive oil from Feta Marinade with equal quantities of white wine vinegar and white balsamic in a screw top jar. Shake well. Add sugar, salt and pepper to taste.

 

Tangello Vinaigrette

Ingredients

  • 100mls olive oil
  • 80mls (1/3 cup) fresh tangello juice
  • 1 tsp wholegrain mustard
  • Salt & ground black pepper

Preparation:

Combine all ingredients in a small bowl. Add additional juice or olive oil to thin if necessary.

Lemon yoghurt dressing

To the thickened yoghurt add 1/2 tsp salt (if using the unsalted quick version), juice of 1/2 lemon and some oil to make it a bit runny.

 

Yoghurt and Tahini Dressing

  • 1 cup plain yoghurt
  • 2 tbsp tahini
  • 2 tbsp fresh lemon juice
  • Salt to taste

Thai Dressing

2 tbs each of lime juice, sugar (palm), fish sauce and rice wine vinegar, a finely chopped chilli,  and a bunch of finely chopped coriander. Store in a jar and shake before use. Extra salt and 1 tsp grated ginger and tsp of sesame oil can also be added.

Minted Yoghurt Dressing

This is so easy and can be used as a salad dressing or with thickened yoghurt it can be used as a side – goes particularly well with lamb and chicken, or as a dipping sauce for crudites.

With the addition of a couple of chopped cucumbers it is tzatiki.

Ingredients:

  • 1/2 cup yoghurt, prefereably thickened or at least the whey poured off if it pot set.
  • Juice of 1/2 lemon
  • 1 clove garlic, minced
  • 1/4 cup mint leaves, finely chopped
  • Salt & pepper
  • Olive oil to thin if necessary

Preparation:

Combine all ingredients in a small bowl. Add additional lemon juice or olive oil to thin.

 

Vinaigrette dressing

Lots of ingredients but so good. Used on Lentil salad but goes with most.

  • ½ cup olive oil
  • 1/3 cup apple cider vinegar
  • 2 tbsp rice malt syrup or coconut sugar or maple syrup
  • 2 tbsp French mustard
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • 1 tsp ground coriander
  • ½ tsp ground cardamom
  • ½ tsp cayenne pepper
  • ¼ tsp ground cloves
  • ¼ tsp nutmeg
  • ½ tsp cinnamon

 

Mix all ingredients together in a screw top jar. Shake well before using.

YANGNYEOMJANG SAUCE

This is a Korean Sauce used for fresh vegetable salads, to flavour meat and noodle dishes or as a dipping sauce for Korean pancakes

  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • 1 tablespoon rice wine
  • 1 tablespoon sesame oil
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped spring onion
  • 1 teaspoon finely minced ginger
  • 1 teaspoon chopped garlic

SEAFOOD SAUCE

Personally I like my prawns with salt, a squeeze of lemon juice on freshly buttered white bread but for those who like to drown them in sauce this is quite a good one – not too strong that the taste is killed but with a bit of spice and a touch of lemon.

Ingredients

  • 3 tbs mayonnaise
  • 2 tbs yoghurt
  • 1 tbs brandy
  • 1 tbs lemon juice
  • 1 finely chopped seeded chilli
  • 1 tbs sweet chilli sauce
  • 1 tsp chopped garlic
  • tomato sauce – to make up to a good pink colour
  • season to taste

Method

Mix all up together, season, serve.

I am now trying to empty the fridge of condiments – it will give me loads more room and get rid of some more processed ingredients. This is similar to the sauce served with Peking Duck and is so easy to make.

HOISIN SAUCE

Probably almost Paleo, but if it’s not it has to be better than the bottled stuff and is so easy to make out of things in the cupboard – we reckon that it tastes better than the bottled one anyway.

Ingredients

  • 1 tsp sriracha or other chilli sauce
  • 2 tsp minced garlic
  • ½ tsp Chinese 5 spice
  • 2 packs Miso soup sachets
  • 1 tsp sesame oil
  • 4 tbs good soy sauce
  • 2 tbs coconut sugar or honey
  • 2 tsp Chinese rice wine vinegar

Method

Stir it all together. That’s it. So easy that you can make just enough for a meal, no leftovers.

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