Friday, December 1, 2006

Other dressings



Try this lovely dark, creamy dressing with fresh tuna, salmon, sea bass, roasted aubergines (eggplant) or pasta.

300mI (10 fl oz /1 1/4 cups) fromage frais
100g (4 oz / 1/2 cup) stoned black olives
8 anchovy fillets, drained and rinsed
1 tablespoons capers, drained
4 tablespoons olive oil
Rind and juice of 1 lemon
1/2 teaspoon Dijon mustard

Place all the ingredients except the fromage frais in a blender and mix until a rough paste is formed. Transfer the mixture to a bowl and gently fold in the fromage frais. For a thinner consistency, add 4 tablespoons water.

PARMESAN DRESSING

This popular dressing is delicious served with a fresh green salad and crispy cro tons. Alternatively, try it with smoked chicken or celery.

1 egg, size 2
1 teaspoon garlic, crushed
Juice of 1 lime
1 teaspoon Dijon mustard
10 tablespoons olive oil
8 anchovy fillets , chopped into small pieces
25g (1 oz / 2 tablespoons) Parmesan cheese, finely grated
2 tablespoons yoghurt

Whisk the egg with garlic, lime juice and mustard until smooth. Then, one tablespoon at a time, slowly add the olive oil. Stir in the remaining ingredients and season with salt and pepper to taste.

Croutons - gently fry one slice of white ad (crusts removed) in olive oil until golden, remove from the pan and cool. Rub both sides of the bread with a clove of fresh garlic and cut into small cubes. Croutons can be stored in an airtight container for 48 hours, but are best made fresh.

CHORIZO AND WATERCRESS DRESSING

This is a wonderful combination, delicious with pork, salami, peppers, iceberg lettuce, watercress, cheese and pasta dishes.

50g (2 oz/ 1/4 cup) thinly sliced chorizo, cut into strips
25g (1 oz/2 tablespoons) watercress leaves
300mI (10 fl oz/ 1 1/4 cups) olive oil
2 tablespoons white wine vinegar
Juice of 1 lemon
1 teaspoon Dijon mustard

Place all the ingredients, except the chorizo, in a blender and puree until smooth. Transfer the liquid to a bowl and mix in the chorizo. Season with salt and pepper.

* Best if kept refrigerated for 4-6 hours before serving,. this allows the flavour of the sausage to infuse into the dressing.

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