CELEBRATE THE STAPLES
VINEGARS & OILS
It seems there are two schools of thought in the world of vinegars, oils and dressings. There are the purists who will glug a very good extra virgin olive oil bursting with heady green spice over everything, perhaps cut with a squeeze of lemon and a sprinkle of salt. Then there are the Ottolenghi-esque experimenters who will find balance in a more eclectic mix of flavours. We do love both, and it is a lot of fun injecting more of a kaleidoscope of flavours into dishes sometimes. As a bonus, you get a very versatile dressing of sorts that is at home on lots of different dishes and ingredients.
SHALLOT, RASPBERRY & MALT VINEGAR DRESSING ON RAW FISH SERVES 4 AS AN ENTREE OR SNACK / PREPARATION 15 MINUTES
3 shallots, diced
¼ cup raspberries, fresh or frozen and thawed
3 tablespoons malt vinegar
½ teaspoon salt
1 teaspoon raw sugar 300g (approx) fresh raw fish, thinly sliced (we recommend kahawai or trevally)
1 handful coriander, finely chopped, to serve
extra virgin olive oil, to serve
sea salt, to serve
Stir together the shallots, raspberries, vinegar, salt and sugar in a bowl, gently mashing the raspberries with a spoon to break them up. Leave for 10-15 minutes (you can make dressing up to 24 hours before using and keep in a jar in the fridge).
Arrange raw fish on a plate and spoon dressing over. Garnish with coriander, a drizzle of olive oil and a sprinkle of sea salt.
The dressing is also delicious with roasted zucchini or eggplant, on fresh oysters or it is lovely drizzled over the corn, peach and mozzarella salad on page 19.
PEANUT, CHILLI & GINGER DRESSING
2 tablespoons crunchy peanut butter
2 tablespoons boiling water
3 tablespoons apple cider vinegar
½ teaspoon cayenne pepper
1 teaspoon honey
1 tablespoon grated fresh ginger Loosen peanut butter with the boiling water then whisk in remaining ingredients. Use as a dipping sauce for rice paper rolls and fish cakes. It also makes a great dressing for fresh crunchy salads or a quick sauce for noodles or rice.
TOMATO, VINEGAR & CURRY LEAF DRESSING
3 tablespoons neutral oil
¼ cup fresh curry leaves 2 tomatoes, grated
1 garlic clove, grated
2 tablespoons black or malt vinegar 1 tablespoon soy sauce
1 teaspoon chilli flakes (optional) Heat oil in a pan and fry curry leaves until fragrant and crispy. Remove leaves from oil and leave oil to cool then pour into a bowl and whisk in remaining ingredients including curry leaves. Use as a dressing for smashed cucumber salad, for spice-rubbed vegetables on yoghurt or on barbecued spicy beef.
SUMAC, WHITE WINE VINEGAR, PLUM & BLACK PEPPER DRESSING
4 tablespoons white wine vinegar
1 tablespoon sumac
1 teaspoon cracked black pepper
1 teaspoon sea salt
3 tablespoons extra virgin olive oil
½ cup finely diced dark-fleshed plums
Place all ingredients in a jar, seal with a lid and shake well to combine. The dressing will last in the fridge for up to a week. Use as a dressing for a herby roasted-carrot and avocado salad, smoked fish dishes and barbecued eggplant.
SESAME OIL, MAKRUT LIME & PALM SUGAR DRESSING
1 tablespoon sesame oil
3 tablespoons peanut oil
3 tablespoons rice wine vinegar
1 tablespoon coconut sugar
3 makrut lime leaves, finely chopped
1 fresh mild red chilli
Place all ingredients in a jar, seal with a lid and shake well to combine. The dressing will last in the fridge for up to 2 weeks. Use as a dressing for a simple shredded daikon and carrot salad, as a marinade for mussels or as a great dipping sauce.