All Blog Posts — Savoury

This Herb Sauce is so good, it makes everything taste fabulous. Serve it with BBQ lamb and a baguette or buratta cheese and toasted Pane Toscano. It's also good served with fish or chicken. You can also try it with iceberg lettuce wedges or diced, salt-boiled potatoes, and some chopped green beans, finished with parmesan or toasted pine nuts! Ingredients 1 cup parsley leaves 1 cup spinach (tightly packed) 1⁄4 cup tarragon or basil 1⁄4 cup minced chives 1 clove garlic chopped 2 salted anchovies 60ml lemon juice 20ml white wine vinegar 1⁄2 cup olive oil 1⁄2 cup pure cream Salt &...

Devilled Eggs are easy to make and add a sophisticated, old school touch to any menu. Here are a couple of ways to make them - with a creamy dill stuffing and sprinkled with pickled red onions or caviar. Enjoy one or the other, or serve both and impress your guests! Ingredients  8 large eggs-hard boiled 1 large Tbsp chopped fresh dill* 100g crème fraiche (or sour cream) Salt and pepper 2 Tbsp finely diced red onion 1-2 Tbsp wine vinegar (white wine or champagne vinegar) Nigella seeds, optional *mustard powder, curry powder or other soft herbs (chives, chervil, parsley)...

My simple Treacle-Cured Salmon recipe is based on Down the Cove in Cornwall, UK. This delicate and vibrant dish is sure to impress your guests!  Ingredients 1kg side of Salmon, with skin on 160g Treacle, slightly warm 2 tsp Fennel Seeds, crushed 2 Lemons, zested 100g Rock Salt 2 tbsp English Mustard 4 tsp cracked Black Pepper Method Cover a tray with greaseproof paper. Place the salmon onto the tray, skin side down. Mix all of the ingredients together. Pour the mixture over the flesh of the salmon and coat well. Cover with cling film and place into the fridge. Cure for 2 days....

This Dukka Crusted Snapper is very easy and the crust keeps the fish moist. A crunchy crust is always a winner! Try it with this lovely, fresh Tomato Herb Salad. Ingredients Dukka Snapper 1 kg Snapper or any fish in 1-2 pieces Olive oil Salt & pepper  2 cups Phillippa’s seasoned breadcrumbs ½ cup Phillippa’s Dukka (available in stores)  2 Lemons  Tomato Herb Salad 2 punnets sweet cherry tomatoes ½ cup chopped fresh chives and taragon (or your choice Salt & pepper 4 Tbsp Phillippa’s Honey Mustard Vinaigrette Method Preheat the oven to 200°C/190°C fan.  Drizzle a little oil in an oven...