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
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!)
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
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.
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.
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.
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.
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.
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.