Salted Caramel Tahini Sauce
This sauce is everything.
This sauce is everything.
Known by many as Chraymeh Fish (not such an appealing recipe title), this dish is essentially the shakshuka of the North African fish world. A delicious and colourful antidote to […]
[…] (right up there at the top of the list of First World Problems). This barbecue sauce is adapted from one of my favourites. The Fette Sau book, Feeeding the Fire, […]
[…] like to lightly cure the fish for a few hours before cooking it in the sauce. This not only gives some added seasoning to the delicate white fish, it also […]
This quintessential Scandi inspired sauce is the perfect condiment for gravadlax or smoked salmon and is equally delicious with roast fish, asparagus, artichokes or as a posh substitute for mayo […]
When it comes to cranberry sauce at Thanksgiving I am a purist. This makes me an anomaly in my family, for whom Thanksgiving is the most important day of the […]
[…] minute faff. So it only seemed appropriate for gravadlax with a sensational dill and mustard sauce to appear as a central dish in my Skandi Brunch Demo that I was […]
[…] of years ago as a way to use up a mass of leftover Thanksgiving cranberry sauce, these are found on repeat from the first glimpse of cranberries on the shelves […]
This sauce is the perfect accompaniment to salmon burgers, smoked, cured or roast fish, as a dressing for a hearty salad or potato salad or as an emergency dip.
[…] And of course, capers would be great too (but personally I prefer them in the sauce). We often eat them in pita bread. I am fully aware that this totally […]
[…] a prize at the end. that can be served either shredded back into the cooking sauce, or more delicately carved and placed back on top of the juices in the […]
[…] it on my instagram). But feel free to serve it on any tahini or yoghurt sauce of your choice. The only ‘trick’ to getting this salad absolutely perfect is using […]
[…] the sweet spot, but appease my conscience. Note: The cranberry filling is my standard cranberry sauce that is constantly on hand at this time of year (in fact, these bars […]
[…] eggs salt and pepper 2 tbsp rapeseed oil (or other flavourless oil), divided For the Sauce 200g creme fraiche (or greek yoghurt if you prefer) 2 spring onions (scallions) finely […]
[…] neglected bibles have regained their position on the accessible book shelves, and the old classic sauces, condiments and sides reminiscent of Connecticut in August have pride of place at any […]
[…] it with you. Please. You can make every meal in it from eggs to pasta sauce, pan fry fish, make crumble, the list goes on. There is nothing more upsetting […]