Salads, Side Dishes and Sauces

    Small dishes and salads to serve by themselves or on the side

    Baked Red Cabbage

    Baked Red Cabbage

    This piquant red cabbage dish is always better if made the day before. It is popular in Denmark on Boxing Day. We like it as a side dish with a slow roast belly of pork.

    • Time: 1 hr 30 mins
    • Complexity: very easy

    Basil Pesto

    Basil Pesto

    There are so many recipes for Pesto Sauce and lot's of discussion as to whether it should be hand made in a pestle and mortar or in a mini food processor. Either way. it's quick to make, especially if you don't weigh the ingredients, but use a tea cup or American measuring cup. It's more about proportions rather than an exact science.

    • Time: 10 minutes
    • Complexity: very easy

    Blue Cheese Ranch Dip

    Blue Cheese Ranch Dip

    This deliciously creamy ranch dip is the perfect accompaniment to our southern fried chicken or to spoon onto a barbecued beef steak. It's good to serve as a dip with celery sticks, carrot batons and cucumber too. It's quick and easy to make and doesn't require exact measurements if you are in a hurry.  Use any soft and creamy blue cheese for the dip with a more crumbly cheese to fold in. You can thin it with a little milk if you fancy using it to dress a salad.

    • Time: 20 minutes

    Caponata

    Caponata

    A delicious piquant aubergine dish originating from Sicily. Sicilians all have their own version of this slightly salt, sour and sweet dish, with many variations depending on what vegetables are available. Fennel is very good in place of the celery. Serve hot or cold, but never straight from the fridge!

    • Time: 60 minutes
    • Complexity: medium

    Plum sauce for duck (with fresh plums)

    Plum sauce for duck (with fresh plums)

    Fresh plum sauce really gives duck breast, or any other rich, fatty meat a lift. It's smooth, sweet yet tart. Make it as spicy as you like by adding schezwan pepper or chilli flakes.

    • Complexity: easy

    Quinoa Tabbouleh Salad

    Quinoa Tabbouleh Salad

    A fresh and summery salad which is just delicious by itself or as part of a mezze style meal. Tabbouleh is usually made with bulghur wheat but quinoa makes a great change and is also gluten free.

    • Time: 30 minutes
    • Complexity: very easy

    Toasted Pearl Barley with Lemon and Herbs

    Toasted Pearl Barley with Lemon and Herbs

    Pearl barley makes a nice change from rice. It is a little more chewy, has a delicate nutty flavour and is filling. It soaks up the bold flavours of a rich meat or vegetable stew or holds its own in a summery salad. So serve this recipe as you prefer, hot or cold works equally well.

    • Time: 40 minutes
    • Complexity: easy

    Vinaigrette Dressing

    Vinaigrette Dressing

    This is a classic vinaigrette dressing. Add 2 teaspoons of Dijon mustard for a mustard dressing. A couple of peeled cloves of garlic can be added to the finished vinaigrette for a little 'ooh la la'. Or try using a nut oil such as walnut or hazelnut in place of the rapeseed oil.

     

    • Time: 5 minutes
    • Complexity: very easy

    Yorkshire Pudding

    Yorkshire Pudding

    So many different recipes for Yorkshire puddings and also so many different techniques. Some leave the batter overnight to rest but I just leave it for an hour or two which always seems to be just fine. The addition of the water to the batter adds some crispness, but if you prefer a heavier and heartier pudding use all milk.

    • Time: 30 minutes plus resting time for the batter
    • Complexity: easy