(The Press)
Updated: 2007-09-10 16:54

Sauces and dressings

With a choice of dressings or sauces in the refrigerator, it is easy to introduce different flavours to plain vegetables, leafy salads, fish and meat. Try these:

Salsa verde: Roughly chop (by hand, or in a food processor) 1 handful parsley, 1 sprig of basil, 1 gherkin, 1 garlic clove, 1 Tbsp drained capers and 2 anchovy fillets, drained. Add 2 tsp red wine vinegar, 2 tsp lemon juice, ½ tsp Dijon mustard and 3 Tbsp olive oil. Toss and whisk until the salsa is well mixed. Add salt and ground pepper to taste.

Balsamic vinaigrette: In a clean glass jar, put 2 tsp Dijon mustard, ¼ cup good balsamic vinegar, pinch each of salt and pepper, 1 crushed garlic clove, 1 sprig of tarragon (optional) and 1 scant cup of good olive oil. Shake well to combine. Cover the jar and store in a cool, dry place (not the refrigerator). Shake before using.

Yoghurt dressing:

INGREDIENTS

150ml plain bio yoghurt

1 garlic clove, minced

1 Tbsp each finely chopped parsley, coriander and chives

Salt and freshly ground pepper to taste

Pinch of sugar

METHOD

Mix all ingredients. Store in a refrigerator.

Vegetables for one

Stir-fried greens: This is a useful recipe for using up odds and ends of greens. Make up a jar of the sherry/soy/water mixture (below) in larger amounts – keeping to the same proportions – and have it to hand when a stir-fry appeals.

Slice ¼ cup each of broccoli and cauliflower (florets and stalks) into small, diagonal pieces. Slice leaves of cabbage into shreds until you have 1 cupful. Slice ½ leek lengthwise, then into narrow rings (wash well to remove trapped dirt). Dice 1 spring onion.

Heat 1 Tbsp grapeseed oil in large pan or wok until hot. Add 1 tsp grated fresh ginger and cook for 30 seconds. Add 1 clove sliced garlic. Stir briefly, then add the broccoli and cauli. Still stirring, add the cabbage and leeks.

Soy sauce mix: Mix together 1 Tbsp sherry, 1 tsp soy sauce and 1 Tbsp water.

Add to the vegetables and cook for 3-4 minutes or until the greens are cooked but still crispy. Add spring onions and serve.

Mashed-potato cake:

For 1 ramekin-sized potato cake you need

1 generous serving of mashed potato

1½ Tbsp finely sliced mozzarella cheese

2-3 slices of shaved ham

1½ Tbsp breadcrumbs

METHOD

Spread half the mash in a ramekin and cover with the mozzarella and shaved ham. Smooth over (to cover) the remaining mash.

Top with breadcrumbs, and either sprinkle with a little olive oil or dot with butter.

Bake uncovered at 180deg for 20 minutes or until the cake is crispy on the top with cheese bubbling through. Serve with a salad.

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