Browsing: Accompaniments
Aioli with Herbs
Use this versatile sauce as a dip for raw vegetables, or as an accompaniment to grilled fish. Replace the herbs with a finely chopped chilli to make a hot spicy…
White Wine Marinade
Use for fresh salmon steaks, rainbow trout, plaice or whiting, prawns or chicken.
Tamarind Sauce
This sweet-sour sauce from southern India is often served with Pakoras. If raw sugar is unobtainable, use soft brown sugar or molasses or dark treacle instead.
Baingan Bharta (Curried Aubergine [Eggplant] Puree)
Bhartas are popular all over northern India where they are served as part of a main meal, or as a sort of side isalad’
Sambal #1
This sambal is usually served with fish or vegetable curries.
Spanish Stuffed Green Chillis #1 (Chiles Rellenos)
Green, California-type chillis are often stuffed in Mexico, and with a variety of different materials. Picadillo for instance, Frijoles Refritos or, as here, simple sticks of cheese. The sauce is…
Herring Spread with Sour Cream
These herrings can be made with yogurt instead of sour cream if you want a lower-calorie version. Fresh herbs, such as parsley, chervil, or cor-iander, can also be added to…
Pulau With Cashew Nuts
This dish is filling enough to constitute a light meal on its own (with, perhaps, some poppadums), or it makes a filling accompaniment to meat or fish.