Pickled onions are one of those piquant condiments that are in almost every home, used to complement cold meats, cheese platters and, of course, on sandwiches. Try having a toasted cheese sandwich with sliced pickled onions – they work perfectly to complement the cheese and creates a delicious combination. What about a rare roast beef sandwich with mustard and pickled onions? What a match!
Lemon Curd is a bright yellow, soft, gooey, mouth-puckeringly tart and zingy lemon dessert spread that is so well-loved as an addition to just about everything. Used between cake layers, on crumpets, in tartlets, as a spread on scones, drizzled over ice cream or on meringues, whichever way you choose to eat it is as delicious as the next. Lemon Curd Servings:1½…
Coriander or cilantro is a love/hate herb that either grabs you with both hands if you love it or uses those same hands to push it away if you hate it. The leaves and stems of coriander have a spicy lemony, ginger aroma and taste that imparts real flavour to salads, cooked foods and dressings, making it a favourite herb used by many countries around the world. Thispestobrings out the…
Tomatoes are also affectionately known as love apples and what an apt name for an ingredient so popular and so versatile. They can be used in salads, in sauces, as a garnish, fried, grilled, pickled, dried, made to a paste or passata, canned, and used as a colouring for pasta. Even eaten plucked straight from the vine in the garden, they are most delicious. These days you can find so many…
With a consistency halfway between a jam and a relish, chutney is a condiment that goes terrifically well with meat dishes to add a bit of sweetness, a little sourness and a hint of spice. Chutney originated in India where it was served with curries but has since morphed into many different varieties enjoyed across the world. This chutney is at its very best with roast pork but you’ll find…
Onion jam is a sweet and sour jelly preserve that you’ll find yourself using in so many different ways. It marries well with most meats, with brie and crackers, in quiches, on sandwiches, on sausages, on hotdogs and of course slathered onto hamburgers. Your family will love having this blobbed on top of just about anything and you’ll make very good friends if you share a bottle or two.
Preserved lemons have a deep, salty, fermented flavour and are a great addition to risotto, chicken and fish dishes, or chopped into couscous with some harissa spice. In fact, they’d go beautifully with any dish where you’d normally use salt and lemons, giving life and brightness to the overall flavour. Preserving lemons with salt originated in the Middle East, where it was…
The first thing you’ll notice about piccalilli is the colour. But the flavour is what you’ll remember long after your stained fingers have returned to normal. Made up of chopped vegetables and spices, piccalilli is delightfully tart, with a distinctive psychedelic, electric yellow colour, brought to life by the turmeric in the sauce. It’s normally served as an accompaniment to…
There seems to be a glut of plump little roma tomatoes at the moment. These beauteous oblong red globes are sweet as plums and it’s tempting to just stuff a couple into your mouth when you walk past the fridge. But besides slathering a salad with these scarlet gems, you might not realise how perfect they are for preserving too. Put in some time one weekend and you’ll be rewarded with…
Ah, sauce! The secret weapon of cooks everywhere, with the power to make or break even the tastiest of meals. They’ve been used since cooking began to add flavour, moisture and visual appeal to a dish. Just think how integral they are to famous pairings: Eggs Benedict and hollandaise sauce, lasagne and bechamel, pasta and tomato sauce, lamb with mint sauce, and peri-peri chicken. The list…