“Simple tartar sauce for deep fried seafood. It is better if prepared several hours before you will be using it, but it can be used immediately. Store for up to 3 days in the refrigerator.”

INGREDIENTS

• 1 cup mayonnaise
• 1 tablespoon sweet pickle relish
• 1 tablespoon minced onion
• 2 tablespoons lemon juice (optional)
• salt and pepper to taste

DIRECTIONS

1. In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Ingredients:

1/2 cup sugar
1/2 tsp ground ginger
1/2 cup pineapple, chopped
1/2 cup carrots, cut in julienne strips
1/2 cup capsicum, cut in julienne strips
1/2 cup spring onions, finely chopped
1 tbsp oil
1 tbsp cornflour
1½ cups cold water
2 tbsp Soya sauce
4 tbsp vinegar
Salt and pepper to taste

Method:

Bring water to a boil and cook carrot strips until slightly tender. Add pineapple pieces and cook for one minute. Stir in sugar, vinegar and Soya sauce. Cover and simmer for two minutes.

Heat oil in a separate pan, and gently fry capsicum strips for a minute, add spring onions, chopped or powdered ginger and fry for a further two minutes.

Add fried mixture to carrot mixture in a saucepan. Blend cornflour to a smooth paste with a little cold water and stir into the mixture. Bring it to a boil, stirring continuously until the sauce thickens. Simmer for two minutes. Season with salt and pepper. The sauce can be served with grilled/fried fish, chicken and meat balls.

Ingredients:

1/4 tsp oregano
1/2 tsp chili powder
1/2 tsp sugar
1/2 cup tomatoes
1 onion, chopped
1 green chilli, chopped
2 tbsp oil
Salt to taste

Method:

Put the tomatoes in hot water for 10 minutes. Take out the skin and chop them. Heat oil and fry the onion for a minute. Add the green chilli and fry again for a few seconds. Add tomatoes, chilli powder, oregano, sugar and salt. Remove from flame and use as required. Store in an airtight container in the refrigerator.

Ingredients:

1/3 cup flour
3 tbsp butter
600 ml milk
Salt and freshly ground black pepper to taste

Method:

Melt butter in a saucepan, remove from heat and add flour while stirring as lumps will not form this way. Cook for one minute while stirring constantly. Gradually blend in the milk and bring to a boil, stirring until it thickens. Season to taste.

Ingredients:

1 cup mayonnaise
1 tbsp fresh parsley
1 tsp mustard paste
1½ tbsp chopped onion
2½ tbsp sweet pickle, finely chopped

Method:

In a bowl, stir together all the ingredients until well mixed. Refrigerate in airtight container if not using immediately.

Ingredients:

1 tsp black pepper
2 pinches chilli powder
3 oz soy sauce
6 garlic cloves, crushed
8 oz vinegar

Method:

Liquidize or process the ingredients together until smooth and store in an airtight bottle. Shake well before use.