SAUCES FOR SEAFOOD

Although now a dying tradition, these three sauces were served for many years as a trio by restaurants in and around Durban. Catering for most tastes, they go particularly well with Crumbed Prawns (see page 105).

TARTARE SAUCE

150 ml mayonnaise

1 medium gherkin, finely chopped

1 Tbsp finely chopped fresh parsley

2 tsp lemon juice

Mix all the ingredients together in a bowl. Set aside for about 1 hour before serving to allow all the flavours to blend together.

Serves 2

PERI-PERI SAUCE

10 dried peri-peri chillies (African bird’s-eye chillies)

1½ cups vegetable oil

1 tsp salt

1 tsp paprika

2 Tbsp lemon juice

2 Tbsp crushed garlic

Remove the seeds from the chillies or use fewer chillies if you do not like food that is too hot. Finely chop the chillies. Heat the oil gently in a saucepan. Add the chillies, salt, paprika, lemon juice and garlic and mix the ingredients together. Remove from the heat and allow to cool.

Serves 4

GARLIC–LEMON BUTTER

100 g butter

50 g full-fat margarine

1 tsp olive oil

3 Tbsp crushed garlic

2 Tbsp lemon juice

Melt the butter and margarine in a saucepan. Add the olive oil and garlic and simmer gently for 1 minute. Switch off the heat and, after 5 minutes, add the lemon juice and stir into the mixture.

Serves 2