The recipe sharer
On a hot day with a glass of champagne or Rose what could be more wonderful than this?
Serves 4
8 oz fresh boneless wild salmon, diced
1 jalapeno pepper, seeded and minced
1 tbsp grated fresh ginger
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh dill
1 tsp sesame oil
1 tbsp good quality mayonnaise (or Whole 30 compliant mayonnaise)
In a medium bowl, combine all the ingredients. Refrigerate until very cold before serving.
Given I’m not using beef or veal in recipes, I have replaced the usual veal tonnato with turkey and it’s brilliant! Thank you to Giada de Laurentiis for this recipe.
2 pound turkey breast, skinless and boneless (Or you can be really lazy and use precooked thickly sliced turkey, (1/2 ” slices) then miss the cooking stage of the turkey completely)
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil
2 tablespoons extra-virgin olive oil
1 cup chicken stock
Salt and freshly ground black pepper
Tuna Sauce:
6 ounces canned white meat tuna, packed in olive oil, do not drain. (Try not to use a tuna that contains soy.)
1 teaspoon anchovy paste or 1 anchovy fillet, drained
1 tablespoon fresh lemon juice
1 tablespoon capers, drained
1/3 cup Kraft Real, or Helmann’s Real mayonnaise. (Or a good quality Whole 30 version)
Chopped parsley leaves, capers or lemon slices, for garnish
Preheat oven 375 F.
Season the turkey with salt, pepper and herbs. Coat with olive oil, place in a baking pan and pour the chicken broth around the turkey. Place in the oven and bake for 30 to 40 minutes. Remove from oven and let cool in the baking pan for 10 minutes. Slice into 1/2-inch slices, on an angle. Allow to sit in baking pan with juices as you make sauce.
In the bowl of a food processor add the tuna, anchovy, lemon juice and capers. Puree until creamy, about 1 minute. Pour the tuna mixture into a bowl and stir in the mayonnaise.
Place the slices of turkey on a platter and pour the tuna sauce on top. Garnish with chopped parsley.
I can hear some of you saying “Huh? Why a recipe for this?” Well, having lived in the US for 17 years, I feel the need to post this recipe, as a shrimp cocktail sauce here is a very acidic, tomato sauce, rather than the smooth, creamy, tangy sauce I was brought up with in New Zealand and the UK. Do try this very easy recipe, and simply boil a bunch of good sized shrimp in advance until just cooked, leave to cool and serve with this divine sauce and some shredded lettuce or curly lettuce underneath.
Serves 6
Cocktail sauce ingredients
1 cup of best quality mayonnaise
1/4 cup tomato ketchup
2 tsp Worcester sauce
1/2 tsp fresh lemon juice
1 or 2 drops of hot sauce
2lbs cooked medium sized shrimp, peeled and tails intact as it’s easier to pick them up.
lettuce shredded or curly lettuce like frisee and lemon wedges for serving
For the cocktail sauce, mix all the ingredients together in a large bowl and season with salt and pepper.
Toss in the shrimp and toss around in the sauce till they are coated.
Arrange the shredded lettuce in attractive glass dishes and put a pile of the sauced shrimp on top of the lettuce.
Garnish with a dusting of paprika and a wedge of lemon.
There! Now I feel better already!
This is a great dressing for a fresh salad or as a sauce for your favorite Asian cuisine featuring meat, fish or chicken. It’s also divine as a dipping sauce for vegetables or shrimp.
Really easy to make and so exotic!
3 tbsp white wine vinegar
1 tbsp soy sauce
1 tsp Asian sesame oil
3 tbsp sugar
1 tsp minced garlic
1 tsp fresh ginger, minced
1 tsp cayenne pepper (or less if you don’t like too spicy)
1/2 tsp ground black pepper
1 cup good quality mayonnaise
In a small bowl, combine and thoroughly mix the white wine vinegar, soy sauce, sesame oil, minced garlic, sugar, minced fresh ginger, cayenne pepper and black pepper.
Gradually whisk in the mayonnaise until completely blended.
Such a divine filling for sandwiches or even just wrapped in a lettuce leaf.
2 cans (about 6 oz each) solid light tuna packed in olive oil, well drained and broken into large chunks
1/4 cup drained sliced pickled jalapeno peppers, chopped
1/2 cup good mayonnaise
1 tbsp fresh lime juice
2 tsp best quality curry powder
1/4 cup diced celery heart
1/4 cup diced red onion
1/2 cup dark raisins
1/2 cup coarsely chopped Granny Smith apple, unpeeled
1/4 cup fresh basil leaves, chopped
salt and freshly ground black pepper
Gently combine the tuna, jalapenos, mayonnaise, lime juice, curry powder, celery heart, red onion, raisins, apple, basil and salt and pepper to taste, in a medium bowl.
Serve with bread or pita pockets.
The peppery addition of arugula to this is lovely and spicy. With all the great summer peaches around, this is a winner. If the white peaches are looking better than the yellow, replace the onion with red onion for good color contrast.
1/4 cup mayonnaise
1/4 sup sour cream
1/4 cup buttermilk
2 tbsp chopped mint
2 tbsp chopped Italian parsley
2 tbsp snipped chives
1 tsp apple cider vinegar
Salt and freshly ground pepper
1lb thickly sliced bacon
1/4 cup light brown sugar
1/2 tsp cayenne pepper
3lbs Vidalia onions, or other sweet onions, cut into 1 inch thick slabs
Extra virgin olive oil, for brushing
4 large, ripe peaches, cut into 1/2 inch wedges
2 – 3 cups baby arugula, for serving
Preheat the oven to 325 F
In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate.
Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with brown sugar and cayenne pepper. Bake for about 25 mins, until caramelized. (the bacon will crisp as it cools). Let cool, then cut or break the bacon into bite-size pieces.
Meanwhile, light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper. Grill over a moderate heat, turning occasionally until softened and browned.
Separate the onions into rings.
Brush the peaches with olive oil and grill over a moderately high heat until tender, 2 minutes.
Transfer to a plate.
On a large serving platter, arrange the arugula in a layer. Top with the peaches, onions and bacon.
Drizzle the dressing over the salad and serve
This mayonnaise is utterly easy and a superb flavor. Well worth doing and very unusual.
Makes 1 cup
1/2 cup light, good quality mayonnaise
1/2 cup 2% plain yoghurt
grated rind of 1 fresh lime
2 tsp fresh lime juice
2 tsp freshly grated gingerroot
1 clove garlic
In a small bowl stir together the mayonnaise, yoghurt, lime rind and juice, ginger and garlic.
Cover and refrigerate for 1 hour or for up to 24 hours.
Delicious!!!
These are the grown up version of tuna melt! Delicious and very more-ish so make a lot.
Curry powder, raisins and chutney pair nicely with cheddar cheese in this dressed up version of “tuna melt” canapes. This recipe only serves 2 but it’s easily quadrupled!
2 -3 tbsp good quality mayonnaise
1&1/2 tbsp raisins
1tbsp mango chutney, chopped (I use Major Grey brand)
1/2 tsp medium curry powder
1 x 5oz can tuna packed in oil, drained
Kosher salt and freshly ground pepper , to taste
2 slices good quality white bread or sourdough, crusts removed
2 thin square slices of mature cheddar cheese
8 x 1″ pieces of fresh chives, optional
Heat the oven to broil and arrange a rack about 10 inches from the heating element.
Combine the mayonnaise, raisins, chutney, curry and tuna in a bowl and season with salt and pepper and set aside.
Cut each slice of bread and cheese into 4 triangles. Spoon the tuna mixture on top of the bread pieces and top with the cheese.
Broil the triangles until the cheese is melted and bubbly. About 3 to 5 minutes. garnish with the chives and serve with a good stiff drink!
This recipe comes with a warning. Once you start eating these you won’t be able to stop, especially if you have them with the dipping sauce.
Garlic dipping aioli
1/3 cup good quality mayonnaise
1 clove garlic, finely minced
juice of 1/2 lemon
salt and pepper
Whisk these together well until it’s smooth and creamy. Season to taste
I don’t understand why this is not used as much these days. It’s fabulous!
A great idea is to slice tomatoes in half, put a piece of mozzarella and basil inside and sandwich them together then pour over the Green Goddess dressing. The dressing will keep in the fridge for at least a week.
This recipe makes about 2 cups of dressing, the recipe is slightly adapted from the original recipe from”The Palace Restaurant” in San Francisco.
1/3 heaped cup fresh chives or green onions (packed in to a measuring cup)
1/3 heaped cup fresh tarragon, (packed into a measuring cup, tarragon is optional but if you like tarragon it’s really good in this dressing)
1/3 heaped cup fresh Italian (flat leaf) parsley (packed into a measuring cup)
1 1/2 tbsp freshly squeezed lemon juice
1 1/2 tbsp white wine vinegar
1 tsp anchovy paste (or more, depending on how much you like anchovies)
1 cup mayonnaise (a good brand like Kraft or Helmanns)
1/2 cup sour cream (I used light sour cream)
salt and freshly ground black pepper
I used a food processor for this recipe, it makes life a lot simpler.
Measure 1/4 cup each of chives (or green onions) tarragon and parsley and add to the food processor.
Pulse the processor until the fresh herbs are finely chopped then add the lemon juice, white wine vinegar and anchovy paste and pulse a few more times.
Add the mayonnaise, sour cream, salt and pepper and run the food processor about 20 to 30 seconds or until the ingredients are well combined,
Chill at least for a few hours before serving