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Archive for the ‘Dipping Sauces’ Category

This recipe is by the same chef as the salmon and asparagus salad that I made and posted yesterday, I had tagged 2 of her recipes to try and this was the second one. I loved this sauce, I served it with a mix of seafood, but I think it would also be good with roast beef, or as a spread to spice up a sandwich. I had too much sauce so I saved the rest and ate it with some smoked salmon for breakfast the nest day. The only thing I did different here was to add some more horseradish just because I love it. To view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1/2 Cup sour cream
2 Tablespoons mayonnaise
1 Tablespoon horseradish (I used more just my preference)
1 Teaspoon minced garlic
1 Tablespoon fresh dill
1/2 Teaspoon dried dill
1 Tablespoon chopped chives
1/4 Teaspoon no salt all purpose seasoning (I used Don’s Flavor Enhancer With Very Low Sodium)
1/8 Teaspoon seasoning salt

Method

1. Mix together all ingredients and refrigerate for at least 2 hours prior to serving. (It is best if left 24 hours for flavors to truly come together).

All photos taken by me unless otherwise stated.

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I made these the other night as I had some salmon to use up and served them over salad it made for a delicious meal. I also made a sour cream herb sauce to accompany them using up some fresh herbs on my fridge. I cooked these on the stove top in a pan but they would also work on the BBQ just as well. You could also serve them in burger buns with some lettuce tomato and avocado.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here

Ingredients

800g Fresh salmon
1/2 Cup celery, chopped finely
2 Tablespoons fresh parsley, chopped finely
1 Tablespoon fresh dill, chopped finely
1 Teaspoon paprika
1 Teaspoon garlic powder
1 Tablespoon liquid garlic seasoning
Good pinch cayenne pepper
3 Green onions, chopped finely
3 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon rice vinegar
1/2 Cup corn kernels
1 Large egg
1/2-3/4 Cup breadcrumbs

Herb Sauce

100ml Sour Cream
1 Tablespoon lemon juice
1 Tablespoon fresh dill, finely chopped
1 Tablespoon fresh parsley, finely chopped
1 Teaspoon dried tarragon
1/2 Teaspoon garlic powder
1 Teaspoon mint sauce
Pepper to taste

Method

1. Boil some salted water in a large pan, add salmon add cook until salmon flakes easily, drain water.

2. Remove skin from salmon and break up into chunks into a large mixing bowl.

3. Add all other ingredients except sauce ingredients, mix well shape into patties, 8 large and about 15-20 if you want to serve these as finger foods, refrigerate until needed.

4. Mix all sauce ingredients and again place in the fridge until ready to use.

5. Heat some oil in a large fry pan, cook patties either side until nicely browned.

To Serve: Either serve over salad as I did or serve in burger buns.

All photos taken by me unless otherwise stated.

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This is a very novel way to prepare food especially if your entertaining. Everyone can relax and talk while having fun cooking the food at the table. I have listed the original recipe below but you will see from my photos that I did beef, chicken, salmon, perch and prawns for the meat. One of the things I love about this is you can do whatever you like and do what ever dips you want and as many or as few as you like. I did loads which made it even more fun trying which ones went the best with each different meat of fish. I also just added the spinach and cabbage into the broth as the pan was quite a large capacity. I cooked the noodles on the stove top and then put them in a bowl on the table, which we just kept adding to the pot to warm them through for about a minute. If you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

5-6 Ounces chicken breasts
1 lb Red snapper fillet
1/2 lb Large raw shrimp
1/2 lb Napa cabbage (Chinese Cabbage)
1 Bunch spinach
1/4 lb Bean thread noodles (dried vermicelli)
4 Cups chicken stock or vegetable stock
2 Cups water
1 Tablespoon chinese rice wine or dry sherry
2 Slices ginger
1 Green onion

Suggested Dips

Dark soy sauce
Light soy sauce
Ketjap Manis
Sesame paste
Fermented bean curd (mashed)
Chili oil
Rice vinegar
Hoisin sauce
Bearnaise
Cocktail
Garlic Aoli

Method

1. Cut the chicken and red snapper filets into thin slices. Rinse the shrimp under warm running water and cut in half lengthwise.

2. Wash and shred the Napa cabbage and spinach. Soak the bean thread noodles in hot water until softened.

3. Place the sliced chicken, shrimp, red snapper and the shredded vegetables on separate platters on the table. Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.

4. On the stove, bring the broth and water with the rice wine to a boil, and add the ginger and green onion. Transfer enough broth to the fondue pot or hot pot so that the pot is approximately 2/3 – 3/4 full. (How much broth you need will depend on the size of the pot). Place the pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.

5. To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired.

6. Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls.

All photos taken by me unless otherwise stated.

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This is just a very simple yet delicious way to serve salmon, it takes no time at all to prepare and is very healthy. I served ours over stir fried vegetables with wasabi mashed potato ans it was excellent. I use sichuan pepper when I salt and pepper my fish but we love that and it is our preference regular would be fine too. This recipe would also work well with tuna but remember to cook less as tuna needs to be cooked quite rare to remain tender and moist. If you would like to read other reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

400g Salmon steaks (I used salmon fillet with the skin on)
1 Tablespoon oil
Salt and pepper (I use sichuan pepper, our preference)
1 Teaspoon soy sauce
1 Tablespoon lemon juice
1 Teaspoon wasabi paste (or to taste, I use way more, we love it)
3 Tablespoons mayonnaise

Method

1. Preheat oven to 200c degrees. I don’t bother with this I prefer to cook mine in a hot pan as I like to crisp up the skin on the salmon, so take your pick. In a pan depending on thickness of fillets I cook for 4-6 Min’s a side.

2. Cut salmon into 2 steaks.

3. Rub salmon steak with oil, and season with salt and pepper.

4. Place skin side down on a baking sheet and cook in pre-heated oven about 10 minutes or until done to your liking-I like mine quite rare.

5. Meanwhile, mix the remaining ingredients together for a sauce and serve alongside the cooked salmon steak.

Serve salmon with stir fried vegetables and top with wasabi mayonnaise.

All photos taken by me unless otherwise stated.

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This is also one of the recipes I made for my Asian night, again this is an excellent recipe and the chili, lime, mayonnaise goes exceptionally well with these little gems. All the recipes I made that night were very easy to prepare and did not take long to make. The biggest time consumer was getting all the veg and herbs chopped ready to make each recipe. I chose to do that all first along with making all the dipping sauces to save myself time. I will admit though I had help this time from my hubby helping to crush garlic and to wash up all my messy dishes as I like to do that as I go along so that saved a lot of time for me. If you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

600g White fish fillets, roughly chopped
2 Red chilies, finely chopped
2 Garlic cloves, crushed
2 Tablespoons smooth light peanut butter
2 Tablespoons finely chopped coriander
1 Tablespoon fish sauce
1 Small red onion, finely chopped
1/2 Cup mayonnaise
1/4 Cup coriander, roughly chopped
2 Tablespoons sweet chili sauce
1 Tablespoon grated lime rind
1 Teaspoon lime juice
Plain flour, for rolling
Oil, for shallow frying

Method

1. To make Chilli and Lime Mayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth and chill for serving later.

2. Put the fish, chillies, garlic, peanut spread, coriander and fish sauce in a food processor and process until smooth. Place into a bowl and stir in the chopped red onion then cover and chill for about 5 minutes.

3. When chilled well shape the fish mixture, (this is easier using wet hands), into 30 × 2cm balls and roll lightly in flour.

4. Heat the oil in a large frying pan over medium heat.

5. Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through.

Serve with the Chilli and Lime Mayonnaise.

All photos taken by me unless otherwise stated.

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I had a party over the weekend and made several dishes I am posting them separately so please keep posted for the other recipes you can see in the photo. They were all excellent and went down a real treat with the guests. I made the three you see on the platter along with some dips, sushi, salad and spring rolls. It was a perfect Asian feast that we all loved. I will be looking forward to making these again soon. If you would like to read more reviews on this recipe or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here

Ingredients

500g Ground chicken
125g Philadelphia Cream cheese, softened
1 Cup breadcrumbs
1 Medium carrot, grated
1 Medium red onion, finely chopped
2 Tablespoons sweet chili sauce
1 Tablespoon green curry paste
4 Sheets frozen puff pastry
1 Egg, beaten
2 Tablespoons sesame seeds, for sprinkling
Sweet chili sauce, extra, for serving

Method

1. Combine mince, cream cheese, breadcrumbs, carrot, onion, chilli sauce, and curry paste in a medium bowl and mix well.

2. Cut each pastry sheet in half. Spoon 4 tablespoons of mince mixture along one long edge of each pastry sheet. Brush the opposite edge with egg and fold pastry over to enclose filling. Lightly press edges together to seal. Brush with egg and sprinkle with sesame seeds.

3. Trim each end and cut into rolls. Place rolls on greased baking trays.

4. Bake at 200°C for 20 minutes or until mince is cooked and pastry is crisp and golden.

Serve hot with extra sweet chili sauce.

All photos taken by me unless otherwise stated.

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I made this recipe last night as a main meal and served it accompanied by noodles but this would be an excellent finger food for a party, which I will be trying next. The mixture itself seems quite runny and you will have to keep your hands wet to shape the patties, but resist the temptation to add any breadcrumbs as they come out so moist and delicious this way. I served them with a sweet chili dipping sauce which goes very well but they are also full of flavour and fantastic by themselves. I did not change a single thing with this one but if you would like to view the original post please click here.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g Ground chicken
3 Stalks lemongrass, white part only chopped finely
2 Garlic cloves, crushed
4 Spring onions, finely chopped
3 Tablespoons lime juice
3/4 Cup coriander leaves, loosely packed
2 Tablespoons sweet chili sauce
1 Tablespoon fish sauce
1 Egg
125ml Coconut milk

Method

1. Process chicken, lemon grass, garlic, spring onion, lime juice, coriander, egg and coconut milk.

2. Process till fine but not smooth.

3. Spoon into greased patty tins.

4. Bake 15 minutes, 200 C or till cooked. Or Fry in pan, until browned on both sides and cooked through, which I did and gives them a nice colour.

I served mine over noodles as a main dish but they also make a great finger food for parties or as an appetiser.

All photos taken by me unless otherwise stated.

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