Cwikla
This Polish horseradish and beetroot relish is a breeze to make with beetroot from your garden and a jar of horseradish.
A spicy number, it's my "fave" with barbecued meats this year but you can tone its tang down with a little sour cream and use it as a dip.
Ricotta cheese
It's similar to, but smoother than, cottage cheese. Because of its blandness, ricotta is best combined with other flavours.
This fresh, low-fat cheese is excellent in various ethnic recipes, particularly Italian. Use in dips, stuffings, flans, spreads and cheesecakes in place of cottage or cream cheeses.
Rosemary and Thyme Proper Crisps
These moreish potato chippies are hand-cooked by a team in Nelson under the guidance of ex-Chicago chef Ned Smith and his wife Mina.
Each batch of crisps is stirred by a specific team member, drained, then sprinkled with New Zealand herbs.
The cook's name is stamped on each pack so customers can see who made the crisps and when.
Delicious with dips, they also make crunchy sides to salads and mains.
Mangos
The mango originated in tropical and sub-tropical Southeast Asia where it has been growing for over 4,000 years. Most mangos in New Zealand come from Ecuador and Australia. The exotic taste of the fragrant flesh is addictive.
Mangos are ready to eat when slightly soft to the touch. Stand the mango on one end and, with a sharp knife, cut down the centre against the flat stone inside. I have a mango corer that makes life easier. Mango salsa adds a taste of the tropics to meat dishes, or try it poured over icecream.
CWIKLAA
Polish horseradish and beetroot relish.
500g beetroot
1 tsp salt
1 tsp each: white vinegar, sugar
200g jar traditional horseradish cream
Freshly ground salt and black pepper to taste
Trim beetroot and place in a large saucepan.
Cover with water, add salt and bring to the boil.
Simmer until tender - about 30 to 45 minutes depending on the size. Cool.
Peel beetroot then coarsely grate into a large bowl.
Whisk vinegar, sugar and horseradish together.
Combine with beetroot, season and mix well.
Store in sterilised jars for up to two weeks.
Great with grills, roasts, cheeses or as a dip.
Makes 3 & 1/2 cups
DINKUM ONION DIP
Sour cream could replace the ricotta.
2 tbsp olive oil
225g onions, diced
1 tsp sugar
250g ricotta cheese
1/2 cup mayonnaise
Salt and white pepper to taste
1-2 tbsp lemon juice
Heat oil on low.
Add onions and sugar and cook gently until they caramelise, about 15 minutes. Cool.
Beat ricotta, until smooth.
Combine with onion, mayo, salt and pepper.
Add lemon juice to taste.
Serve with crisp vegetables or potato crisps as dippers.
Makes 1 & 1/2 cups
MANGO SALSA
Best served freshly made.
1 cup diced fresh (or canned) mangos
1 each: small red capsicum, chilli, seeded and diced
3 tbsp each: chopped coriander leaves and stems, mint, spring onion
3-4 tbsp lime or lemon juice
Freshly ground salt and pepper to taste
Combine all the ingredients for the salsa.
Stand for up to 30 minutes before serving - no more.
Serve with grills, cold meats, tacos or pita pockets.
Makes 1 & 1/2 cups
TANGY TAMARIND GLAZE FOR BARBECUED CHICKEN
Marinate skinned and boned chicken breasts or thighs in olive oil, freshly ground black pepper and generous amounts of crushed garlic for at least one hour before cooking.
Divide large breasts in two or butterfly them so they cook evenly.
3 tbsp tamarind puree
1 & 1/2 cups chicken stock
1 cup orange juice
2 tbsp grated root ginger
1/4 cup sugar
75g butter
Combine the tamarind puree, stock, orange juice, root ginger, sugar and three quarters of the butter in a saucepan.
Simmer until reduced to one cup. Cool.
This can be prepared ahead and refrigerated in a covered container for two days. Reheat before using, stirring in the remaining butter.
Barbecue or grill chicken. Take a quarter cup of the glaze and brush over the chicken during the last two to three minutes of cooking.
Serve the remaining glaze on the side.
Makes 1 cup, six servings
