PASTES & CONDIMENTS

1

BALSAMIC REDUCTION PASTE Makes about 125 ml (½ c)

250 ml (1 c) balsamic vinegar

125 ml (½ c) brown sugar

Heat the vinegar and sugar in a small pot. Stir until the sugar has dissolved. Simmer slowly until the mixture has reduced by half and begins to thicken. Leave to cool and store in an airtight container. Drizzle over salads, bruschetta or slices of cooked beef or chicken.

2

CHIMICHURRI

Makes about 125 ml (½ c)

20 g fresh parsley, finely chopped 4 garlic cloves, crushed

60 ml (¼ c) red wine vinegar

5 ml (1 t) dried chilli flakes

125 ml (½ c) olive oil

10 ml (2 t) dried oregano salt and freshly ground pepper

Mix all the ingredients and keep chilled. Use as a marinade or paste for meat, chicken or fish, or as a condiment with any meal.

3

ROCKET PESTO Makes about 250 ml (1 c) 80 ml (¹⁄₃ c) sunflower seeds 10 g fresh rocket 10 g fresh parsley 1 garlic cloves, crushed 125 ml (½ c) olive oil 15 ml (1 T) lemon juice salt

Toast the seeds in a dry pan until they begin to change colour. Remove and leave to cool. Blitz the seeds, herbs and garlic together in a food processor until smooth while adding the oil a little at a time until well mixed. Season with lemon juice and salt.

○ For basil pesto, replace the rocket with fresh basil.

○ For Thai pesto, replace the rocket with fresh coriander and half a chilli.

4

GREMOLATA

Makes about 125 ml (½ c) 20 g fresh parsley, chopped 4 garlic cloves, crushed grated zest of 2 lemons 45 ml (3 T) olive oil

Mix the ingredients well and keep chilled. Sprinkle over cooked meat, chicken or fish or serve with stews or soups.

5

CHERMOULA

Makes about 180 ml (¾ c)

5 ml (1 t) coriander seeds

20 g fresh coriander

10 g fresh parsley

2 garlic cloves, crushed

15 ml (1 T) ground cumin 15 ml (1 T) paprika

2 ml (½ t) cinnamon

1 ml (¼ t) cayenne pepper 60 ml (¼ c) lemon juice 80 ml (¹⁄₃ c) olive oil salt

Toast the seeds in a dry pan until fragrant. Blitz with the herbs, garlic, spices, lemon juice and oil in a food processor until smooth. Season with salt and keep chilled. Use as a marinade or paste for meat, chicken and fish, or as a condiment with any meal.

6

HUMMUS

Makes about 375 ml (1 ½ c) 1 can (400 g) chickpeas, drained 125 ml (½ c) olive oil

5 ml (1 t) sesame oil (optional)

15 ml (1 T) lemon juice

2 ml (½ t) ground cumin salt

Blitz the ingredients in a food processor until smooth. Serve as a condiment with chicken, salads or veggies on brushetta.

7

HOMEMADE ROASTED GARLIC AÏOLI (GARLIC MAYONNAISE)

Makes about 250 ml (1 c)

1 garlic bulb

1 egg yolk

10 ml (2 t) Dijon mustard

250 ml (1 c) olive oil and canola oil blend 15 ml (1 T) lemon juice salt

Wrap the garlic in foil. Roast at 180 °C for 45 minutes or until soft. Set aside to cool.

Put the yolk and mustard in a mixing bowl and beat with an electic beater until well mixed. Pour half the oil into the bowl while beating and beat for 5 minutes or until the mixture thickens. Add the lemon juice and gradually add the rest of the oil, beating continously. Squeeze the garlic cloves out of their skins and mix through the mixture. Add 15-30 ml (1-2 T) water if too thick. Keep chilled and use as a dipping sauce or dressing.

8

TZATZIKI

Makes about 500 ml (2 c)

1 cucumber, finely grated

5 ml (1 t) sea salt flakes

2 garlic cloves, crushed

375 ml (1 ½ c) full-cream plain yoghurt 15 ml (1 T) chopped fresh dill (optional) 30 ml (2 T) olive oil salt and freshly ground pepper

Put the cucumber in a colander, sprinkle the salt over, mix and allow to stand for 30 minutes to drain excess liquid. Mix the rest of the ingredients. Squeeze any remaining liquid from the cucumber and mix with the yoghurt mixture. Keep chilled. Use as a condiment with chicken, beef, pork, veggies or salads.