½ cup plain unsweetened yogurt
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon sugar
2 or 3 tablespoons finely chopped mint
Mix ingredients together well and leave to stand for at least 30 minutes. Use as a marinade or as a serving sauce.
David B. February 11th, 2010
Posted In: Sauces & Accompaniments
2 teaspoons sesame oil
3 tablespoons soy sauce
¼ cup rice wine vinegar
½ teaspoon wasabi powder
Place ingredients in a screw-top jar and shake to combine. Drizzle over cooked seafood or chicken.
Makes about ½ cup.
David B. February 11th, 2010
Posted In: Sauces & Accompaniments
2 shallots
½ telegraph cucumber (edible skin)
2 tablespoons finely chopped red pepper
¼ teaspoon chili powder
¼ cup rice vinegar
1 tablespoon brown sugar
1 tablespoon chopped fresh coriander
Peel shallots and slice thinly. Using a wide-blade peeler, cut long strips from cucumber until you reach the seed core. Discard core. Mix cucumber with other ingredients. Refrigerate until ready to use.
Makes about 1 ½ cups.
David B. February 11th, 2010
Posted In: Sauces & Accompaniments
1 onion
1 cup loosely packed mint leaves
½ cup shredded coconut
1 teaspoon prepared whole seed mustard
¼ cup white vinegar
1 tablespoon sugar
Salt
Peel onion and chop to a paste in a food processor or blender. Add mint, coconut, mustard, vinegar and sugar. Process until mint leaves are finely chopped. Season to taste with salt.
Makes ¾ cup.
David B. February 11th, 2010
Posted In: Sauces & Accompaniments
¼ cup low fat sour cream
2 tablespoons horseradish sauce
2 tablespoons wine vinegar
½ cup mayonnaise
¼ cup finely chopped spring onion greens (green onion greens) or chives
Mix sour cream and horseradish sauce together until smooth. Stir in the other ingredients and mix well. Serve with beef or lamb.
Makes about 1 cup.
David B. February 11th, 2010
Posted In: Sauces & Accompaniments
½ cup low fat sour cream
2 tablespoons prepared whole seed mustard
2 tablespoons prepared French mustard
2 tablespoons prepared English mustard
1 tablespoon chopped chives
Mix sour cream and mustards together until smooth. Mix in chives. Serve with meat.
Makes about ¾ cup.
David B. February 11th, 2010
Posted In: Sauces & Accompaniments
1 cucumber
1 teaspoon salt
1 tablespoon chopped mint leaves
½ cup natural unsweetened yogurt
Peel cucumber then thinly slice flesh. Sprinkle with salt and leave for about 1 hour. Drain well. Rinse under cold running water. Drain well. Mix mint and yogurt into cucumber.
Makes about 2 cups.
David B. February 11th, 2010
Posted In: Sauces & Accompaniments
1 small onion
11oz can ketchup
2 tablespoons vinegar
2 tablespoons brown sugar
2 teaspoons prepared mustard
¼ teaspoon cayenne pepper
Peel onion and grate. Mix with the other ingredients. Serve with grilled meat.
David B. February 11th, 2010
Posted In: Sauces & Accompaniments
1 or 2 green or red chilies
4 spring onions (green onions)
1 clove garlic
1 cup firmly packed fresh mint leaves
1 teaspoon salt
1 teaspoon sugar
1 teaspoon garam masala
¼ cup lemon juice
De seed and slice chilies. Slice green onions roughly. Crush and peel garlic. Place all ingredients in a food processor or blender and process until smooth.
Makes about 1 ½ cups.
David B. February 11th, 2010
Posted In: Sauces & Accompaniments
11oz. can chickpeas or 1 cup cooked chickpeas
3 tablespoons tahini (sesame seed paste)
¼ cup lemon juice
1 clove garlic
¼ cup oil
Drain chickpeas. Place chickpeas, tahini and lemon juice in the bowl of a food processor or blender. Crush and peel garlic. Add to chick peas. Process until chickpeas are chopped. Gradually add the oil and process until the mixture is smooth.
Makes about 1 cup.
David B. February 11th, 2010
Posted In: Sauces & Accompaniments
4.7