Category: Accompaniments

Chimichurri

Chimichurri is a traditional Argentinian salsa [sauce] used to accompany barbecued or grilled meat. It is quite like a spicy version of my favourite, Salsa Verde, which also accompanies steak very well. Planning serves: ? preparation time: 15 mins cooking

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Salmoriglio

Salmoriglio is a bit like a variation of Salsa Verde from Sicily. Like Salsa Verde , it goes very well with plain grilled fish. The eminent Mr. Stein does it with swordfish, which I am sure is very good. I’ve

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Mango Salsa

I don’t know whether this constitutes fusion food or not – Mexico-America-Far East? Does Mexico grow mangoes? Whaever it is, this salsa goes very well with salmon which, in my view, tends to need a lift and something to cut

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Preserved Lemons

Preserved lemons are, in my view, indispensible in the making of tagines. You can buy them bottled in supermarkets but these are a pale shadow of those you make yourself. Fortunately they are very easy to make requiring no more

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Skorthaliá

Summertime means that Greek food should be tried on a regular basis. This version of garlic sauce is basically (very) garlicky mayonnaise with ground almonds added for body and texture. It makes a good dip, along with the usual suspects,

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Caramelized Red Onion

There are various recipes flying around for so-called Red Onion Marmalade or Caramelized Onion. The thing that seems to vary most is the sweetness or otherwise of the recipes. This version was my smashing together of a couple of recipes

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Dukkah

One triggered by Paul and Liz’s trip to New Zealand in 2009. It made such an impression that Paul had to write about it so there’s clearly a need to make a note of it. The idea is to dip

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Roasted Red Pepper Salsa

Roasted red peppers and tomatoes are natural companions. This accompanies plain grilled or pan-fried fish fillets very well. Planning serves: 2 preparation time: 10 mins cooking time: 20 mins Ingredients 1 large red pepper 2 plum tomatoes 1 mild red

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Red Onion Marmalade

One of those little accompaniments with a bizarre name that became trendy in the early part of the new millennium. Still, just because a thing is trendy it doesn’t mean that it isn’t worthy of some attention, does it? I

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Salsa Verde

A wonderful little je ne sais quoi for adding some extra interest to plain grilled fish – Gilthead Bream or Red Snapper, for example. It’s also excellent with a grilled steak such as sirloin or rib-eye. Planning serves: 4 preparation

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