Green Olive Tapenade

Ingredients

• Green olives (pitted) - 250g
• Capers from jar - ½ jar
• Garlic - 1 bulb
• Lemon juice - 1 lemon
• Sundried tomatoes - 50g
• Olive Oil - 75ml
• Pepper to taste

Instructions

• Put all indredients in an electric blender
• Blend until desired consistency (40 secs)
• Serve with crudités or crisps

Optional Ingredients

• Pickled red chillis from jar - 8
• Anchovies from jar - 8

Info

Green Olive Tapenade PT5M PT5M PT10M Snack Mediterranean 8

Honey & whisky mustard

Ingredients

• Chilli powder - ½ tsp
• Turmeric - 4 tsps
• Blond Mustard seeds - 10 tsps
• Brown Mustard seeds - 5 tsps
• Black Mustard seeds - 5 tsps
• Powdered Horseraddish - 10 tsps
• Salt - ¼ tsp
• Cardamom - ½ tsp
• Cumin - ½ tsp
• Honey - 2 tsp
• Whisky - 10 ml
• Cider Vinegar - 15ml

Instructions

• Blend all dry indredients in a spice grinder
• Put in bowl, add wet ingredients and mix - add a little water if too dry
• For an extra smooth finish - post-process in a food processor

Optional Ingredients

• Pickled red chillis from jar - 4
• Capers - 2 tsps

Info

Honey & whisky mustard PT10M PT5M PT15M Snack European 40

Quick Aioli

Ingredients

• Mayonaise - 2 tbsp
• Natural Yogurt - 2 tbsp
• Garlic - 3 cloves
• Lemon juice - 1 tbsp
• Salt - ¼ tsp
• White pepper - ¼ tsp

Instructions

• Combine ingredients and blend in small blender until smooth
• Put in jar and store in the fridge

Info

Quick Aioli PT10M PT00M PT10M Sauce French 4

Peanut Butter

Ingredients

• Dry roasted peanuts - 300g
• Salt - 2 tsp (if peanuts unsalted)

Instructions

• Pour peanuts and salt into blender
• Blend for about 6 minutes and separate if the mixture gets a bit stuck
• Spoon into jar

Info

Peanut Butter PT0M PT5M PT5M Condiment British 15

Harissa

Ingredients

• Small dried red chillis - 20
• Whole cumin seeds - 1 tbsp
• Whole coriander seeds - 2 tsp
• Whole caraway seeds - 2 tsp
• Salt - ½ tsp
• Beetroot Powder - 1 tsp
• Preserved Lemons - ½
• Garlic - 10 cloves
• Cider vinegar - 3 tbsp
• Tomato puree - 2 tbsp
• Olive oil - 20 ml

Instructions

• Blend dry items in a spice grinder
• Combine ground dry items with all other ingredients and blend until smooth
• Spoon into jar

Info

Harissa PT5M PT5M PT10M Condiment North African 6

Houmous / Hummus

Ingredients

• Toasted Sesame Seeds - 75g
• Chickpeas - 350g (dry weight)
• Olive Oil - 150ml
• Cumin seeds - 2 tsp
• Ground Pepper - 1 tsp
• Salt - 1 tsp
• Garlic - 10 cloves
• Preserved Lemons - 2 x ¼
• Chickpea Water - 400 ml

Instructions

• Cook chickpeas in pressure cooker for 25 mins and then allow to cool in bowl
• Put sesame seeds, olive oil, garlic, cumin, pepper, salt, 200ml of chickpea water & preserved lemons in blender and blend until smooth
• Add chickpeas to blender mix
• Blend while adding chickpea water until required consistency achieved

Optional Ingredients

• Paprika - 1 tsp sprinkled
• Fresh Coriander - bunch
• Whole Chickpeas - handful

Info

Houmous / Hummus PT30M PT5M PT35M Condiment Mediterranean 25

BBQ Sauce

Ingredients

• Tomato Ketchup - 200 g
• Water - 75 ml
• Cider vinegar - 35 ml
• White wine vinegar - 35 ml
• Worcestershire sauce - 20 ml
• Brown sugar - 4 tsp
• Whole dried chilis - 3
• Whole cumin - ½ tsp
• Salt - ½ tsp
• Whole black pepper - ½ tsp
• Smoked paprika - ½ tsp

Instructions

• Grind chillis, cumin, salt, black pepper and smoked paprika in a spice grinder
• Combine ground ingredients with other ingredients in a pan
• Bring to the boil and reduce down for 30 mins or until desired consistency achieved
• Cool and put in jar

Info

BBQ barbecue Sauce PT5M PT30M PT35M Sauce British 10

Chimichurri Sauce

Ingredients

• Olive Oil - 130 ml
• Chopped Parsley - 2 tbsp
• Garlic - 2 cloves
• Red chilli peppers - ½
• Dried oregano - 1 tbsp
• Lemon juice - 1 tbsp
• White wine vinegar - 1 tbsp
• Salt - ½ tsp
• Coarse black pepper - ½ tsp

Instructions

• Finely chop garlic, chilli and parsley
• Combine with other ingredients in a bowl
• Put in jar and store in the fridge

Info

Chimichurri Sauce PT10M PT00M PT10M Sauce South American 4

Caramelised Onion Dip

Ingredients

• Olive oil - 1 tbsp
• Onion sliced into rings - 2
• Mayonaise - 4 tbsp
• Natural Yogurt - 4 tbsp
• Garlic (crushed) - 4 cloves
• Preserved lemon - ¼
• Salt - ½ tsp
• White pepper - ½ tsp

Instructions

• Fry onions gently in olive oil until caramelised (45 minutes)
• Add crushed garlic and fry for a further 5 minutes
• Combine all ingredients and blend in blender until smooth
• Put in pot and store in the fridge

Info

Caramelised Onion Dip PT05M PT60M PT65M Sauce French 6

Salsa

Ingredients

• Olive oil - 1 tbsp
• Red onion (finely sliced) - 1
• Garlic (crushed) - 6 cloves
• Passata - ½ jar
• Salt - ½ tsp
• Pepper - ½ tsp
• Chilli powder - ½ tsp

Instructions

• Fry onion gently in olive oil until translucent
• Add crushed garlic and fry for a further 2 minutes
• Add all remaining ingredients and simmer for 5 minutes
• Put in pot and store in the fridge

Optional Ingredients

• Pickled red chillis from jar - 8
• Coriander - ½ bunch

Info

Salsa PT10M PT30M PT40M Sauce Mexican 4

Guacamole

Ingredients

• Avacados (ripe) - 3
• Tomato (finely chopped) - 1
• Salt - ½ tsp
• Pepper - ½ tsp

Instructions

• Scoop out avacados and put in bowl
• Add salt & pepper and mash with potato masher
• Add tomatoes and mix thoroughly
• Put in pot and store in the fridge

Optional Ingredients

• Coriander - ½ bunch

Info

Guacamole PT05M PT00M PT05M Sauce Mexican 4

Baba Ganoush

Ingredients

• Aubergines (halved lengthways) - 5
• Toasted sesame seeds - 3 tbsps
• Olive oil - 100 ml
• Garlic - 1 bulb
• Sea Salt - 30 g
• Preserved lemon - ¼
• Smoked paprika - ½ tsp
• Pepper - 1 tsp
• Salt - 1 tsp
• Mustard seeds - 1 tsp
• Nigella seeds - 1 tsp
• Beetroot powder - 4 tsps

Instructions

• Roast aubergines in oven 180C 50 mins.
• Put sesame, oil, garlic, lemon, paprika, salt, pepper, mustard, nigella and beetroot powder in blender and blend till smooth.
• Scoop out aubergine flesh and put aside.
• Grill aubergine skins sprayed in oil for 12 mins.
• Add aubergine skins to blender and continue blending.
• Once smooth, add aubergine flesh and pulse, keeping texture.
• Put in tubs and store in the fridge for up to 5 days.

Info

Baba Ganoush PT10M PT50M PT60M Condiment Asian 10

• Makes - 1 large jar
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - Yes

Apple Sauce

Ingredients

• Granny Smith apple (peeled, cored and roughly diced) - 1
• Brown sugar - ½ tsp
• Lemon juice - ½ lemon
• Water - 40 ml
• Calvados - 1 tbsp

Instructions

• Put all ingrediants in a pan and gently simmer @4/9 for 30 mins
• Chill and store in the fridge for up to 5 days.

Info

Apple Sauce PT10M PT30M PT40M Condiment British 2

• Makes - 2 large jar
• Calories/serving - 23 kcal
• Carbs/serving - 4.7g
• Cholesterol/serving - 0mg
• Fibre/serving - 0.5g
• Protein/serving - 0g
• Fat/serving - 0g
• Saturated Fat/serving - 0g
• Trans Fat/serving - 0g
• Unsaturated Fat/serving - 0g
• Sodium/serving - mg
• Sugars/serving - 3.7g
• May be frozen - Yes