Herbies Spices Recipes
Sauces & Dressings
It's a sad day when we all become so used to commercially-prepared tartare that we begin to mistake it for the real thing. Go on, make the effort and make your own!
There is nothing more delicious than a good steak, cooked the way you like it, with a generous knob of butter melting over the top. This spicy butter is a great way to have a pepper steak! It's marvellous for spreading on toast before grilling cheese on top, too.
Harissa is a fiery Moroccan concoction of chillies, garlic, caraway seeds and other spices. When made into a paste, it is served on the side of the plate in much the same way that mustard is served in England. When made into a sauce like in this recipe, it can be poured like a gravy over couscous or meats.
Ground yellow mustard seeds are an ideal emulsifier to add to salad dressings. When used in a recipe like this one, the dressing will not separate for 5 to 10 minutes after shaking. This is an easy to make, tangy salad dressing, with a pleasing, fruity taste.
This easy salad dressing highlights the flavours of Australia's native lemon myrtle. Try it over Balmain bugs or yabbies for a true Aussie experience.
Not unlike a white sauce, this bread sauce is a traditional accompaniment for roast chicken.
Kasundi is an Indian condiment, but don't feel that you have to restrict the use to purely Indian menus. Spread some kasundi your roast beef sandwich, or use as a condiment with grilled meats.
Popular in Spain, this sauce is so delicious you have to be careful that no-one catches you eating it out of the jar with a spoon! The combination of ripe, fresh Mediterranean vegetables, roasted nuts and Spanish paprika is irresistable, and this should be a barbecue stand-by during the summer months.
The satay man, with his portable coal fire and his palm-leaf fan, is ubiquitous in Singapore and Malaysia. Skewers of lamb, chicken, prawn or beef with a satay dipping sauce are an essential part of any occasion.
This is a popular general purpose dipping and seasoning sauce. From Vietnamese Home Cooking (Lansdowne Publishers) by Robert Carmack, Didier Corlou & Nguyen Thanh Van.
