With the addition of these clever flavour combinations you can transform basic meals into restaurant quality dishes.
Prepare batches of these recipes ahead of time and they are a quick way to enhance your home cooked meals.
What is it? All of the freshness and flavour of fresh herbs in a wonderful, yet basic, homemade sauce. Serve it on cooked meats, as a dressing on salads or as a sauce or marinade.
How do I make it? Blend 1 packed cup of parsley, 1/2 packed cup of mint, 1 bunch of chopped chives, 3/4 cup of good olive oil, 2 tsp of dijon mustard, 2 tbsp fresh lemon juice, 1/4 cup of capers, 3 chopped cloves of Australian garlic, 1/4 medium red onion finely chopped and either a small tin of anchovies or salt to taste.
Store in a jar in the fridge. This will make 1.5cups of salsa verde that will keep for a few weeks (if it doesn’t get eaten before that!)
What is it? A spice and nut mix with Egyptian and North African roots. It can be used as a crust on meat, fish or chicken, tossed through salads or cooked vegetables or combined with good olive oil as a sauce or side dish.
How do I make it? Grind 1/2 cup roasted pistachio kernels and 1/2 cup of roasted hazelnuts in a food processor.
Grind 1/4 cup Roasted white sesame, 6 tbsp Coriander Seeds, 3 tbsp Cumin Seeds, 1 tsp Pepper, 1 tsp sea salt flakes and a pinch of either cayenne pepper or ground chipotle chili powder in a spice grinder.
Combine the two mixes together and store in an airtight container until needed.
What are they? Ripe tomatoes slowly roasted to bring out the richness and flavour that sets off any Mediterranean dish. Add them to your salads, pasta sauces or mezze plates.
How do I make it? Preheat your oven to 170 degrees Celsius. Now fill a big baking dish with as many ripe Roma tomatoes halved length-ways, facing upwards that you can fit.
Mix together 2tbsp of olive oil, 1 tbsp balsamic vinegar (n.b. you can simply omit the vinegar to meet any specific dietary requirements), 1/2 tsp sea salt and a few grinds of black pepper. Pour the mix over your tomatoes and then roast them at 170 degrees for 1.5 hrs. Allow them to cool in the tray and then store them in a glass jar in the fridge covered with oilve oil.