Sauces and condimentsPosted: July 27, 2013
I was out with some friends yesterday who wondered how I ate the way I did without finding food boring. Before laughing at them, I got them to explain what they meant. They seemed to think food was tasteless without adding to it with sweet sauces and condiments. “How do you eat roast lamb without mint jelly” one cried, “what about a salad sandwich”, said another “you need a good chutney to make it taste ok”. “I just don’t get sugar free, what do you put on your porridge? It’s bland without sugar.”
There are so many responses to this, and to most of you reading, I would be preaching to the converted. What do you mean you can’t make food taste good without sugar? Seriously. There are so many amazing flavours that make a delicious meal, and once you discover fresh chilli, lemongrass, fresh herbs, nuts, oils, spices, coconut milk, vanilla pods, and you have a bit of creativity you can make anything taste good, and most importantly nourish your body!
I initially learnt to cook from my amazing mum and I’ve incorporated her understanding of how flavours work together with a bit of my own experimentation to create some delicious and flavoursome meals that everyone finds tasty. From poaching pears in the oven with coconut milk and cinnamon, to adding some goats cheese, capers and chilli to salmon, one just needs to think outside the square. I thought I’d share below my kale pesto which, can be made with any greens including silverbeet, basil or coriander, but this variation spices it up a bit and creates so many uses for it. With a piece of salmon for dinner, with an omelette for breakfast, or on a gluten free cracker with some hard cheese for a afternoon snack. A really delicious condiment, that anyone can make in about 5 minutes and it can make even the most bland foods taste great!
Blanch 4- 6 leaves of kale (Pull stalks off first). Put them into a blender or food processor with a good slug of a high quality EVOO (Extra Virgin Olive Oil), 2 whole peeled garlic cloves, 1/2 cup of raw macadamia nuts, a handful of parsley from the garden and blend. Scrape from sides to make sure it is well mixed, and if required add more olive oil and blend again. Add in 1/4 cup of grated sheeps pecorino (or any other hard cheese variation if you are not dairy intolerant) and mix through. Easy! Will keep in the fridge for about a week or if you cover it with EVOO will last a bit longer. Can be frozen and added to omelettes, stir-frys or to some cream for a tasty pasta sauce.