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Seafood Sauce/Dressing

2 Dec

This was a total MacGyver meal, so there aren’t a lot of measurements, but I’ll do my best.

Salad, with prawns lightly coated in Seafood Sauce.

Slop a bit of oil in the bottom of a pot, squeeze the juice from half a lemon in too, add half a dozen chopped garlic cloves, and turn on to medium heat.  Dump in a 300g bag of prawns (they were the frozen, ready to cook type) and a bit of salt, and put the lid on.

While it is cooking away get the rest of your meal done.  We had this with a simple salad (lettuce, grated carrot, capsicum, cucumber, and there would have been avocado too except I forgot to put it in), but it would go well with pasta or pizza.  I plan on using the leftover sauce on a seafood pizza.

Stir it occasionally to make sure the prawns are cooking right through.  By the time the salad was ready the oil/lemon/prawn juices combo had reduced and thickened a bit. I added about half a Tbs tomato paste (a.k.a. however much is left in the little pot in the fridge), a Tbs cornflour (mixed with a little water), stirred them through, then mixed in enough milk to get the consistency I wanted.  I then added the juice of the other half of the lemon, and salt to taste.

For the salad I scooped the prawns out and placed them on top, then swirled some of the sauce over each portion after it was dished.  This was definitely a hit with everyone who could eat it.  (Alternative dinner was provided for Bottomless Tummy 2. ;-))

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Cheats Gravy

29 Nov

One night last week I needed gravy, but I needed it in a hurry.

I usually make gravy the proper way – thickening the cooking juices (I make sure to have some onion and/or garlic in with the meat to flavour the gravy, for another cheat…. it can be cut up little and thrown in right at the end if you forget to cook it slowly with the meat), adding a little bit of water, stirring, a bit more water, stirring, a little more water, a little more stirring…. the result is great, but it’s not exactly speedy!

I thought what’s the worst that can happen?

Pour the desired amount of water in to the roasting dish (if you want a cup of gravy use a cup of water, and a bit more to allow for evaporation), sit it on the turned-on-high element, and continue to mash potatoes, pack picnic gear, assemble the cornflour*, tell children to be ready five minutes ago, or all of the above.

*For each cup of gravy use 1Tb cornflour, mix it with a little water.

Once the water boils stir it a bit to make sure all the yummy bits have come off the bottom of the dish, then add the cornflour mix, stir, salt to taste, and you’re done!

****A note on cornflour gravies – I leave it a bit runnier than I used to when thickening with wheat flour.  I find a thin gravy consistency works best, while if it’s a thick gravy it tends to go all gluggy after sitting a few minutes.  It doesn’t need to be watery, it just needs to be on the thin side of gravy.

 

 

Avocado Dip

16 Nov

  • 1/2 onion
  • 1/2 tomato
  • a couple of inches of a cucumber

Chop everything finely.  With a fork mash in…

  • a large avocado
  • 2 Tb plain yoghurt (lemon juice adds tartness without dairy if that’s what you need)
  • salt to taste

Yum!  Serve it as a chip dip, or alongside wedges, or slap it on some bread, heck it’s good straight out of the bowl.  So I’ve been told, ahem.

Check out more delicious recipes at Tasty Tuesday!

Mayonnaise

8 Oct

Our hens are laying way more than we can keep up with at the moment, so as well as giving lots of eggs away I am using the opportunity to perfect eggy recipes.

First up is mayonnaise because I have had mayo-making issues in the past!  I also want to get the hang of it, because summer is fast approaching.  We love to eat a lot of salad, but it seems easier for little jaws to deal with if there are condiments involved.

In theory you can get about 500mls of oil in to one egg yolk, but I never can.  I don’t know if it’s my eggs or the oil or just me, but my mayonnaise always fails if I try to put more than half that amount of oil in.

Anyway, here’s what I do:

Separate an egg (keep the white, it can go in the fridge for another day), place the yolk in a bowl, add a capful of vinegar, a little mustard and salt (and pepper if you want).  Whisk.  When it’s looking nice and fluffy start drizzling the oil in slowly.  Very slowly.  So-slowly-it’s-ridiculous kind of speed.  Whisk, whisk, then whisk some more.

In theory once all the oil is in you can skip to the end step.  But if you’re aything like me you will need this intermediate step….

Oh no, I’m nearly finished and it’s starting to separate!!  Stop.  Don’t add any more oil to that one, but don’t tip it down the drain either.  In another bowl place another egg yolk and capful of vinegar.  Whisk again.  Once it’s looking fluffy slowly drizzle the remainder of your oil, then add the separated stuff a bit at a time.  This can be added faster than oil because it’s already mostly done.  Once you have it all combined you can continue to…..

Final step – Stir a tablespoon of boiling water through it (this is supposed to keep it from separating).  Thin (with vinegar or water) if needed, and adjust to taste.

There you have it – mayonnaise for your coleslaw.

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