Displaying items by tag: condiments and sauces

This fresh salsa has a little bite to it. It is sensational with Dinosaur Bones but also with raw vegetables or vegetable chips and as a summery sauce for fish or chicken.

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The traditional Vietnamese dipping sauce. The red pepper gives colour but can be omitted.

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Servings: About 3 tbsp


5 garlic cloves, peeled

1/4 tsp salt

1 tsp ancho chili powder (or regular)

2 tsp sweet Spanish paprika

1/2 tsp ground cumin

1/4 tsp ground caraway seeds

1/4 tsp cayenne pepper

1 tbsp vegetable oil


Crush the garlic cloves by bashing them with the back of a knife. Sprinkle with salt. Work the garlic with the blade of the knife until it forms a paste. Mix in spices and oil

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To make this sauce work, all the ingredients need to be cold, as does the blender – place the appliance in the freezer for 30 minutes. If the sauce separates remove it from the blender. Add an egg white to the blender and drizzle in the curdled sauce. It will come together like magic.

Ready time: 15 minutes

Servings: 4 or more


1/4 cup garlic cloves (6 to 8)

1/2 tsp salt

2 tsp lemon juice

1/3 cup olive oil

1 tbsp ice water


Add garlic and salt to cold blender. Purée on highest speed until as smooth as you can make it, scraping down as needed.

Add 1 tsp of lemon juice and then very slowly add the oil, drizzling in drip by drip. As the garlic and oil emulsify, the toum will become very thick. Add ice water to thin out the toum while the blender is running if the mixture is too thick. The result should be similar to a thick pouring cream. Stir in remaining lemon juice.

Toum can be stored covered in the fridge for up to a week. (It’s amazing on everything!)

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A delicate, fruity-tasting relish that is superb with the chicken and doubles easily.


Preparation time: 5 minutes

Ready time: 90 minutes, including cooling time

Servings: 4



1/3 cup brown sugar

1/3 cup apple cider vinegar

2 cups fresh or frozen blueberries

1 tablespoon finely chopped red onion

1 tablespoon finely chopped green onion

1/2 bunch fresh cilantro, finely chopped

A pinch of ground cumin



Melt sugar with the vinegar in a heavy-bottomed pot over medium heat. Bring to a boil, then add blueberries, red and green onions, cilantro and cumin.

Cook on medium heat for 15 minutes or until berries have rendered most of their juices and the mixture starts to thicken. Cool and serve with the chicken.

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Crème fraîche will keep in the refrigerator for three weeks.



2 tablespoons buttermilk

1 cup whipping cream



Combine 2 tablespoons buttermilk with 1 cup whipping cream. Let sit on the counter, covered, for 24 hours. The mixture will thicken. Dollop on desserts.

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Serve this with fried chicken, grilled pork or cheese.

Prep time: 10 minutes
Ready in: 1 hour
Makes: 1 ½ cups



1 pound (500 g) green tomatoes, diced (3 cups)

1/2 cup chopped red onions

1 tart apple, peeled, cored and diced

1/2 cup cider vinegar

1/2 cup brown sugar

1 teaspoon chili flakes

2 star anise (optional)

1 tablespoon finely chopped candied ginger

1 teaspoon kosher salt



Place green tomatoes, onions and apples in a pot over high heat. Stir in vinegar, sugar, chili flakes, star anise, ginger and salt. Bring to boil, reduce heat and simmer for 30 to 45 minutes, or until mixture is thick and tomatoes are softened. The chutney will last about three weeks in the fridge.

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Making your own ricotta is far superior to anything you can buy. It is easy to do: All you need is a pot, some cheesecloth and a few simple ingredients. It’s rich, not too caloric and keeps well for a few weeks.

The longer the ricotta hangs, the drier it will become. I usually save some whey just in case it seems a little dry. Mr. Kluger uses buttermilk to give a softer consistency, which you can also certainly do. Serve this with garlic bread as a first course. You won’t be able to stop eating it.



8 cups homogenized milk

1 cup whipping cream

1 teaspoon salt

¼ cup lemon juice

Ricotta finishing:

2 cups ricotta

2 tablespoons buttermilk, optional

Rhubarb compote:

12 ounces (375 grams) rhubarb, washed, dried, cut in ½-inch pieces

¾ cup red wine vinegar

⅓ cup ruby port

¾ cup granulated sugar

2-inch piece orange peel, no pith

1 teaspoon salt

Pinch cayenne

To finish: 

2 tablespoons extra virgin olive oil

Maldon salt

Coarse ground black pepper

Grilled bread


Bring milk and cream to a gentle boil in a pot. Reduce heat and simmer for 5 minutes. Add the salt and stir to make sure it is well dispersed. Add lemon juice, stir once to combine then remove from heat. You should see it begin to curdle almost immediately. Let stand for 10 minutes.

Line a strainer over a mixing bowl with two layers of cheesecloth. Pour mixture through cheesecloth. The whey will drip through. Let hang for 25 to 30 minutes, or until soft curds form. Place ricotta in bowl and reserve refrigerated until needed. You should have about 2 cups.

Mix ricotta with just enough buttermilk to make the ricotta smooth enough to spread when you’re ready to serve.

Combine rhubarb, vinegar, port, sugar, orange peel, salt and cayenne in a saucepan and bring to a simmer. Stir well and let sit at room temp for 30 minutes. Drain through a large hole strainer for 15 minutes (be sure the strainer is not sitting in the liquid). Reserve.

Put rhubarb mixture in blender and puree until nearly smooth.


To serve:

Place about ⅓ cup ricotta in the centre of each plate and make a small well in the middle. Add a scant ¼ cup rhubarb compote to the well and then spread out with the back of a spoon, swirling to combine them. Top each with 1 teaspoon olive oil. Sprinkle with salt and black pepper. Serve with slices of grilled sourdough bread.

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This recipe for salsa verde from Colombian-born food writer and intrepid traveller Mary Luz Mejia is smooth and mellow but has a good kick that makes tacos sparkle.

“I find that roasting the tomatillo, chili, onion and garlic first adds a wonderful layer of flavour rather than blending the ingredients with water as some recipes call for,” she says.

The recipe originally used a comal, a traditional Mexican pan used to blister vegetables, but a hot oven achieves similar results.

Serve with tacos, enchiladas, fresh tortilla chips or as a condiment for grilled fish or chicken.

Servings: 8


1 pound (500 grams) tomatillos, paper covering removed

1 small jalapeno or green serrano pepper, deseeded and deveined (if you want less heat), cut in half lengthwise

1 small white onion, quartered

2 garlic cloves, skin on

1 tablespoon lime juice

Salt and pepper to taste

1 avocado, chopped

¼ cup chopped cilantro leaves


Preheat oven to 450 F.

Place tomatillos and chili pepper on a foil-lined baking sheet. Bake for 5 to 7 minutes, or until bottoms are blistered.

Turn over tomatillos and chili pepper, and add onion and garlic to baking sheet. Turn tomatillos once more or until all sides are blistered, about 15 minutes. If an ingredient looks ready, remove from oven and set aside. Chop up chili, onion and garlic. Reserve.

Place tomatillos, lime juice and salt in a food processor. Pulse until desired consistency is reached. Transfer to bowl and add chopped vegetables.

Season well with salt and pepper. Chop avocado and add with cilantro just before serving.

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You can buy Japanese curry powder, but it’s easy to make your own from our recipe.

Servings: Makes about ¼ cup

Prep Time: 10 minutes

Ready In: 10 minutes



2 tablespoons turmeric

1 tablespoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground cardamom

½ teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon freshly ground pepper

¼ teaspoon cayenne pepper

¼ teaspoon ground cloves

¼ teaspoon ground fennel



Combine all spices in a small bowl and stir until uniform. Extra curry powder keeps well in a sealed container.

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