Prepare your own range of salad dressings. Mix and match using fresh ingredients. Pour into attractive bottles and serve or gift at your next get together with friends.
FOR PORK
Ingredients:
2 short stems fresh rosemary, leaves stripped off and finely chopped to yield 5ml
1 large clove crushed fresh garlic
10 ml white balsamic vinegar
100ml SPAR Apple juice
50ml SPAR extra virgin Olive Oil
1 ml salt
Grinding of black pepper
A rosemary stem to float
FOR CHICKEN
Ingredients:
10ml Dijon prepared mustard
80ml SPAR extra virgin Olive Oil
15ml SPAR lemon juice
60ml SPAR honey, warmed, for easier measuring
FOR FISH AND SHELLFISH
Ingredients:
40ml white Balsamic vinegar
80 ml SPAR extra virgin Olive Oil
5ml bottled capers and a bay leaf, or a sprig of fresh or pinch of dried dill
Salt and a grinding of SPAR Rainbow peppercorns to taste.
FOR A CITRUS SPLASH ON GREEN LEAFY SALADS
Ingredients:
60ml SPAR Orange fruit juice blend
a splash of SPAR 100% lemon juice
5ml SPAR honey
60ml SPAR Canola oil
5ml white Balsamic vinegar
FOR VENISON OR BEEF
Simmer 50g frozen cranberries or mixed berries with 15ml SPAR honey and 125ml SPAR Pomegranate fruit juice blend. Mash well, or puree using a stick hand-blender until smooth. Mix in 125ml SPAR extra virgin Olive Oil and a dash of SPAR 100% Lemon juice.
FOR PLAIN FISH OR POULTRY THAT NEEDS LIVENING UP
Ingredients:
60ml SPAR 100% lemon juice
100ml SPAR Extra Virgin Olive oil
1ml dried chilli flakes, (or thread-thin slivers of a fresh red chilli)
Generous pinch each of ground coriander powder and ground cumin
2ml salt
15ml SPAR castor sugar
1 large clove fresh garlic, crushed
3ml finely grated lemon rind
Whole or split chillis to float
Preparation of dressings
Prep time: 10 minutes per dressing, serves approx 150ml per dressing
Method: Measure each dressing-recipe ingredients carefully into its own jug. Stir to combine well. Pour through a funnel into sterilised bottles. The layers of most of these dressings will usually slowly separate out again on standing and will need shaking before use. If you are making a range for gifts, we recommend you prepare small batches of each variant. Being homemade, they do not contain preservatives and will not have a lengthy shelf life to make it easy to use them all up in a relatively short time. Do not refrigerate these dressings.
Hints & tips: Unlike general cooking, use and appreciate the delicate flavour of an extra-virgin olive oil when preparing salad dressings. Leave a good space in the bottle neck, to allow for the dressing to be shaken well before using each time.
Details: www.spar.co.za/Recipes
