Archive for the ‘Condiments’ Category

Condiments: Baba ganoush

September 24, 2011

Listen up, hommus lovers. There’s a far better dip out there – creamier, tastier and simply a garlic explosion. It’s called baba ganoush. When made to the traditional recipe, it’s also Paleo-friendly, since it doesn’t contain chickpeas which hommus does. My tip is to avoid the packaged baba ganoush as most of them contain unnecessary fillers like vegetable oil – either make it yourself or pick up a tub of the good stuff from a Middle Eastern restaurant or takeaway place. It goes really well with chargrilled meats and is a great condiment to have around to jazz up casual meals, especially lunch which I usually have trouble finding inspiration for. It would also make the perfect accompaniment for homemade veggie chips, which have been languishing on my to-do list a little too long.

The ingredients of traditionally made baba ganoush are: eggplant, tahini (sesame paste), garlic and lemon juice. Nothing beats simple right!

Here’s a Lifestyle Food recipe for baba ganoush if you fancy trying it – it does taste much better if you can BBQ the eggplant or chargrill it on a gas hob. I don’t have a gas stovetop, so I get my baba ganoush from Grandpa’s which is a Lebanese takeaway place in various parts of Sydney.

Baba ganoush

Baba ganoush

 

 

 

Condiments: Basil pesto

August 3, 2011

Gosh darn it, I love pesto. It’s such a versatile condiment, working with so many different dishes and can be made with quite a wide variety of herbs, oils and nuts. This recipe is for the classic basil pesto. There is absolutely no need for any parmesan in a pesto made with quality, fresh ingredients. This keeps for about a week (possibly longer) due to the oil content. It works well added to lunches when they need some more zest.

Basil pesto

Basil pesto

Ingredients

Bunch fresh basil, washed and dried (should be 2-3 cups)
3 cloves garlic
1/2 cup pine nuts
1/2-3/4 cup extra virgin olive oil

Pesto ingredients

Pesto ingredients

Method

Place the nuts and garlic in a food processor and pulse a few times. Add the basil and pulse a few more times. With the food processor running, slowly drizzle in the oil. Stop occasionally to scrape down the side of the food processor to ensure a consistent result. Blend until smooth.

Serving suggestions

Serve with “zucchini pasta”, with eggs at breakfast, or mixed with tuna or other fish for a tasty and easy lunch.

Basil pesto zucchini pasta served with juicy steak

Basil pesto zucchini pasta served with juicy steak

Condiments: The best down home ketchup yer ever gawna taste!

July 27, 2011

Ketchup is surely one of life’s greatest pleasures. But, you’ve never tasted ketchup ’til you’ve tried this one. It’s honest to god the bees knees. Make it and you’ll never douse your hot chips with Heinz ever again. This is another Mark Sisson recipe that I’ve adapted slightly, using less apple cider vinegar than the original recipe calls for. It does still need that vinegar though, to give it a real bite.

Condiments are well worth time investing in, because they help jazz up lots of different meals even when you’ve got no motivation to make anything special.  Depending on the ingredients, they can also last quite a while in the fridge – the apple cider vinegar in this ketchup means it will keep for weeks.

Ingredients

280g of tomato paste (usually 1 can or 2 small tubs)
1/3 cup apple cider vinegar
1/3 cup water
3 tbsp raw honey or maple syrup
3 tbsp white onion, minced
2 cloves garlic, minced
1 tsp sea salt
1/8 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp black pepper

Ketchup ingredients

Ketchup ingredients

Method

Mix all ingredients in a food processor or with a hand blender until smooth. Add a bit of water if too thick. Store in a tightly covered jar in the refrigerator. Easy!

Paleo tomato ketchup

Paleo tomato ketchup