Category: SALADS/VINAIGRETTES

Categories
METHODS SALADS/VINAIGRETTES STARTERS/SIDES

Steamed artichokes with garlic butter


When buying artichokes, choose those in which the petals are still rather closed, not open. They will be more fresh and more tender and should look as if it had been “frost kissed”.

artichokes-and-butter.jpg

  • Slice about 2 cm/¾ inch off the tip of the artichoke and pull off any smaller leaves towards the base and on the stem.
  • Rinse the artichokes in running cold water.
  • Steam the artichokes over water with a clove of garlic, a slice of lemon, and a bay leaf for 25 to 45 minutes or until the outer leaves can easily be pulled off.
Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.

How to Eat an Artichoke

  • For maximum flavour and delight, the artichokes should be eaten comfortably hot.
  • Serve with a dip, either melted butter mixed with creamed garlic (if you wish), or mayonnaise with a little sherry vinegar mixed in is also delicious.
  • Pull off outer petals, one at a time, dip the white fleshy end in the melted butter or sauce. then tightly grip the other end of the petal.
  • Place as much of the leave as you can in the mouth, and pull through the teeth to remove the soft, pulpy, delicious portion of the petal. Discard the remaining petal.
  • Continue until all of the petals are removed.
  • With a knife or spoon, scrape out and discard the inedible fuzzy part (called the “choke”) which covers the artichoke heart.
  • The remaining bottom of the artichoke is the heart. Cut into smaller pieces and mix with the rest of the garlic butter.
Messy, but does it matter?
Categories
SALADS/VINAIGRETTES

Asian spice dressing


This dressing is delicious over roast aubergine, drizzled over steamed pak choi and a randomly sprinkled over mixed lettuce leaves.

1 teaspoon sesame oil
2 tablespoons oyster sauce
1 tablespoon balsamic vinegar
2 tablespoons peanut oil
1 tablespoon light soy sauce
1 teaspoon mirin
black pepper to taste

In a small mixing bowl, combine all the ingredients well, cover and refrigerate for 1 – 2 hours to allow the flavors to blend. Shake well before using.

 

Categories
METHODS SALADS/VINAIGRETTES

Pickled pearl onions


PICKLED PEARL ONIONS

 

 

 

 

 

 

16 white pearl onions, root ends trimmed and scored with an X
½ cup/125 ml water
½ cup/125 ml red wine vinegar
½ cup/125 ml sugar
4 teaspoons/20 ml mustard seeds
½ teaspoon/3 ml coriander seeds
½ teaspoon/3 ml black peppercorns

Bring a medium saucepan of boiling salted water to a boil, add the pearl onions and cook until just tender, about 8 minutes. Drain, rinse in ice water and drain again. Transfer the onions to a glass bowl.

Meanwhile, in another medium saucepan, add the rest of the ingredients and bring to a boil and boil until the sugar is dissolved, about 2 minutes. Pour the liquid over the onions and refrigerate for at least 1 hour and up to 2 days. Drain before serving.

 

 

Categories
METHODS SALADS/VINAIGRETTES

Mayonnaise made with cooked egg


MAYONNAISE

2 egg yolks
1 teaspoons/10 ml (or more if you prefer) lemon juice
2 tablespoons/30 ml water
½ teaspoon/3 ml (or more if you prefer) mustard
salt to taste
white pepper finely ground
½ cup/125 ml peanut oil (or other flavorless oil)
½ cup/125 ml olive oil

  • Have ready a big bowl with icewater.
  • In a small saucepan, heat the egg yolks, water and lemon juice, stirring continuously. As soon as it starts to thicken, take off the heat.
  • Place the saucepan in the cold water to avoid stop further cooking of the mixture. Whisk the mixture well and keep aside to cool, then add the mustard powder, salt and pepper and beat with an electric beater.
  • Slowly drizzle first the peanut oil while continuing to beating then the olive oil. (Drizzling the oil slowly is of great importance or else the mixture will curdle.)
  • Beat the mixture till you finish the last drop of oil. Taste the mayonnaise to see if it is balanced. Personally, I prefer to have a sweeter mayonnaise. (You can add more salt or mustard or lemon juice to suit your taste.)
  • Store covered in the refrigerator.
Categories
SALADS/VINAIGRETTES

Spicy corn and tomato salsa


This salsa is excellent with the Deep fried pork chop crumbed and stuffed with brie

1 small red onion, diced
salt
juice of 1 lime
4 green jalapeño chiles, seeded and finely chopped (pickled jalapeño chiles can be used)
4 medium tomatoes, diced
1 cup fresh or frozen (thawed) corn kernels
1 cup fresh coriander, finely chopped

  • Place the diced onion in a bowl, sprinkle with the salt and squeeze the lime juice over.
  • Set aside for 15 to 20 minutes then squeeze out the excess lizuid and add to the chiles, tomatoes, corn and coriander.
  • Mix to combine and serve immediately.