While you can buy most dips, sauces and dressings ready-made, it is disarmingly simple to make your own using quality fresh ingredients – and the results are delicious. Salad dressings, in particular, are very quick and easy to make. Classic dips are ideal for offering before a barbecue or at a party, or even just for a snack. Rich home-made stocks, although requiring more effort, undoubtedly have the edge over any shop-bought stock cubes, and are incredibly useful as the base for numerous soups, sauces and casseroles.
serves 6–10
ingredients
2 medium-ripe avocados
450ml/34pt sour cream
1 bunch of spring onions, chopped
1/2 teaspoon cayenne pepper
11/2 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper
• Halve the avocados and remove the stones. Peel and discard the skin; roughly chop the flesh.
• Put the avocado, sour cream, onions, cayenne and 1 tablespoon of the lemon juice in a blender or food processor. Purée until smooth.
• Spoon into a serving bowl and season with salt and pepper. Add more lemon juice to taste. Cover with a layer of cling film pressed lightly on the surface of the dip, and chill until ready to serve.
serves 8
ingredients
900g/2lb small aubergines
4 tablespoons olive oil
2 garlic cloves
1 teaspoon smoked paprika
3 large pitta breads
1 egg white
2 tablespoons cumin seeds
freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Dice the aubergine, and steam in a colander or a bamboo steamer over a pan of boiling water for 30 minutes.
• Heat the oil in a large heavy saucepan over a medium-high heat. Add the steamed aubergine, garlic and paprika. Season with pepper. Simmer for 10 minutes, stirring constantly, until the aubergine is soft.
• To prepare the pitta bread, split each into 2 rounds. Brush with the white of the egg and sprinkle with cumin seeds. Bake in the oven for 15 minutes until crisp. Serve with the aubergine caviar for dipping.
serves 8
ingredients
2 ripe avocados
juice of 1 lemon
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, crushed
225g/8oz tomatoes, peeled, seeded and finely chopped
1 small fresh green chilli, seeded and finely chopped
chopped fresh coriander leaves, to garnish
• Halve the avocados and remove the stones. Peel and discard the skin. Roughly chop the flesh. Transfer to a bowl and, using a fork, mash with the lemon juice.
• Add the remaining ingredients, except for the coriander, and blend the mixture until smooth. Cover with a layer of cling film pressed lightly on the surface of the dip. Chill until needed.
• Garnish with the chopped coriander just before serving.
serves 4
ingredients
225g/8oz smoked cod's roe
1 onion, finely grated
200ml/7fl oz olive oil
5 slices white bread, crusts removed
juice of 3 lemons
• If the roe is fairly salty, soak the cod's roe in water for 2 hours, then drain thoroughly and peel off the skin. If the roe is not too salty and the skins are soft enough, however, simply peel off without soaking first.
• Using a fork, mash the cod's roe in a bowl, and add the onion. Add a little of the olive oil, then transfer to a blender or food processor. Purée into a smooth paste.
• Moisten the bread and gently squeeze out any excess water. Continue blending the cod's roe mixture, alternately adding small bits of moistened bread, the remaining olive oil and the lemon juice. Blend until the taramasalata is smooth and cream in colour. Serve with pitta bread.
serves 8
ingredients
1 red pepper, halved and seeded
1 yellow pepper, halved and seeded
110g/4oz dolcelatte cheese
225g/8oz mascarpone cheese
1 tablespoon freshly squeezed lemon juice
4 small gherkins
salt and freshly ground black pepper
• Grill the peppers for about 5 minutes or until their skins are charred. When cool enough to handle, peel off and discard the skin, and chop the flesh finely.
• Using a fork, mash the dolcelatte in a bowl. Stir in the mascarpone and lemon juice, then add the peppers and gherkins. Season with salt and pepper, and serve with crudités or toasted flatbread such as pitta.
serves 4
ingredients
3 tablespoons cream cheese
1 tablespoon horseradish sauce
125g/41/2oz smoked salmon
squeeze of lemon juice
salt and freshly ground black pepper
• Mix the cream cheese with the horseradish. In a blender or food processor, purée the salmon and lemon juice, and add to the cream cheese mixture.
• Season with salt and pepper, and chill before serving.
serves 12
ingredients
225g/8oz Gorgonzola cheese
300ml/10fl oz whipping cream
1 tablespoon Worcestershire sauce
salt and freshly ground black pepper
• Mix the cheese and cream together using a wooden spoon, then beat well until thick and creamy.
• Stir in the Worcestershire sauce, and season with salt and pepper. Chill before serving with crudités or toasted flatbread such as pitta.
serves 6
ingredients
100g/4oz canned anchovy fillets, drained
2 garlic cloves, finely chopped
1 tablespoon mayonnaise
1 tablespoon olive oil
2–3 tablespoons freshly squeezed lemon juice
freshly ground black pepper
1 tablespoon chopped fresh parsley, to garnish
• Soak the anchovies in cold water for 10 minutes, then drain and pat dry with kitchen paper.
• In a blender or food processor, combine the anchovies, garlic and mayonnaise. Season with pepper. Gradually dribble the oil in a few drops at a time, stirring constantly until thick and smooth.
• Spoon into a serving dish, and stir in lemon juice to taste.
• Garnish with the parsley, and serve with crudités or toasted flatbread such as pitta.
serves 8
ingredients
225g/8oz cream cheese, softened
150ml/10fl oz single cream
50g/2oz canned anchovy fillets in olive oil, drained
freshly ground black pepper
• Using a wooden spoon, beat the cheese and cream together until light and airy.
• Pat the anchovies dry on kitchen paper, and chop finely.
• Add the anchovies to the cream cheese mixture, and season with black pepper.
• Chill before serving with a selection of crudités or toasted flatbread such as pitta.
serves 12
ingredients
500ml/18fl oz Greek-style yogurt
1 tablespoon olive oil
3/4 tablespoon freshly squeezed lemon juice
1/2 teaspoon finely chopped fresh mint
1 small garlic clove, crushed
1 large cucumber, peeled, seeded and grated
salt
chopped fresh flat-leaf parsley, to garnish
• Mix together the yogurt, oil, lemon juice, mint, garlic and salt to taste.
• Stir in the cucumber, and chill for at least 1 hour.
• Sprinkle the parsley on top before serving with crudités or toasted flatbread such as pitta.
serves 6–8
ingredients
225g/8oz cream cheese, softened
1/2 cucumber, finely shredded
25g/1oz Emmenthal cheese, grated
1/2 teaspoon chopped fresh dill
1/2 teaspoon lemon juice
1/4 teaspoon freshly minced garlic
salt and freshly ground black pepper
• Mix all the ingredients in a blender or food processor until smooth, seasoning to taste.
• Transfer to a serving dish and chill for 2 hours or until ready to serve.
• Serve with crudités or toasted flatbread such as pitta.
serves 6
ingredients
150g/5oz mayonnaise
2 teaspoons curry powder
1 tablespoon grated onion
1/2 teaspoon dry mustard powder
1 teaspoon Tabasco sauce
salt and ground black pepper
• Mix all the ingredients together well, seasoning to taste. Chill for at least 2 hours.
• Serve with crudités or toasted flatbread such as pitta.
serves 6
ingredients
125g/41/2oz blue cheese
125g/41/2oz chopped avocado
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh chilli
2 tablespoons mayonnaise
salt and ground black pepper
• Blend or process all the ingredients together until smooth, seasoning to taste. Chill for at least 2 hours.
• Serve with crudités or toasted flatbread such as pitta.
serves 12
ingredients
6 garlic cloves
350g/12oz cold mashed potato
2 tablespoons freshly squeezed lemon juice
5 tablespoons olive oil
salt and freshly ground black pepper
• Using a mortar and pestle, mash the garlic with a generous pinch of salt until it is a smooth paste.
• Mix into the mashed potato, and blend until well combined.
• Stir in the lemon juice and olive oil. When smooth, season with salt and pepper. Cover and chill.
• Serve with crudités or toasted flatbread such as pitta.
serves 12
ingredients
1 large onion, finely chopped
400g/14oz canned chopped tomatoes, drained
2 fresh green chillies, seeded and finely chopped
1 fresh red red chilli, seeded and finely chopped
2 teaspoons granulated sugar
1 garlic clove, crushed
1/4 teaspoon ground turmeric
1 teaspoon curry powder
125ml/4fl oz sunflower oil
1/2 teaspoon chilli powder
• Heat the oil in a pan over a low heat, add the onions and sweat gently. Add the tomatoes, and keep stirring until the tomatoes are broken up. Add the remaining ingredients, and stir well.
• Simmer for 20 minutes, stirring regularly to avoid the mixture catching on the bottom of the pan. Continue cooking until the liquid is nearly gone. Remove from the heat and allow to cool.
• Serve at room temperature with toasted flatbread such as pitta.
serves 12
ingredients
50g/2oz canned anchovies in olive oil
250g/9oz pitted black olives
2 tablespoons capers, rinsed and drained
4 tablespoons extra virgin olive oil
squeeze of lemon juice
1 baguette, sliced and toasted
• Put the anchovies, capers and olives into a blender, and chop for a minute or so.
• With the motor running, gradually add the olive oil in a thin constant stream, then add the lemon juice.
• Transfer to a bowl and chill until needed. Serve on freshly toasted slices of baguette.
Note: Tapenade makes a good spread with other ingredients on sandwiches such as muffuletta, panini or focaccia; it can also be used as a condiment. It will keep for up to 2 weeks stored in a glass screwtop jar in the refrigerator.
serves 8
ingredients
450g/1lb chickpeas
1/2 teaspoon baking powder
425g/15oz tahini
1 tablespoon freshly squeezed lemon juice salt
• Soak the chickpeas in cold water overnight. Drain, put in a heavy saucepan and cover with water. Add the baking powder, bring to the boil and cook for 10 minutes. Reduce to a simmer, and cook for 11/2–2 hours until the chickpeas are soft and mashable.
• Drain the chickpeas, put in a bowl and mash with a fork. Add the remaining ingredients and 200ml/7fl oz water. Mix well and chill for at least 3 hours before serving.
makes 300ml/10fl oz
ingredients
2 large egg yolks
1 teaspoon dry English mustard powder
pinch of salt
300ml/10fl oz groundnut oil or extra virgin olive oil
1 teaspoon white wine vinegar
freshly ground black pepper
• Put the egg yolks into a 900ml/11/2pt basin with a narrow base. Add the mustard powder. Season with the pinch of salt and pepper, and mix well using a metal spoon.
• Using an electric whisk, gradually add the oil one drop at a time, whisking thoroughly between each addition. When the mixture begins to thicken, you can begin to add slightly more oil at a time.
• When about half the oil has been incorporated, add the vinegar. Pour in the remaining oil in a steady trickle, whisking all the time.
• Use straight away, or store in a screwtop jar in the refrigerator for no more than a week.
makes 300ml/10fl oz
ingredients
4 garlic cloves, minced
2 large egg yolks
pinch of salt
250ml/9fl oz olive oil
juice of 1 small lemon
1/2 tablespoon boiling water
• Put the garlic, egg yolks and pinch of salt into a 900ml/11/2pt basin with a narrow base. Mix well using a metal spoon.
• Using an electric whisk, gradually add the oil one drop at a time, whisking thoroughly between each addition. Once about half the oil is incorporated, start to add in drops of the lemon juice.
• When the mixture begins to thicken, you can begin to add slightly more oil at a time. The mixture should become thick and well combined.
• Stir in the boiling water to prevent the mayonnaise from separating. Use straight away, or store in a screwtop jar in the refrigerator for no more than a week.
serves 12
ingredients
1 garlic clove, crushed with salt
250g/9oz mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon freshly squeezed lemon juice
• Combine the crushed garlic with the mayonnaise and the remaining ingredients.
• Mix well and chill before serving. This mayonnaise is best used quickly because of the fresh herbs.
makes 150ml/5fl oz
ingredients
2 tablespoons red or white wine vinegar
125ml/4fl oz light olive oil
1 teaspoon Dijon mustard
1 garlic clove
pinch of sugar
salt and freshly ground black pepper
• Combine all the ingredients in a screw-top glass jar. Secure the lid firmly, and shake vigorously. Leave to infuse for 2 hours.
• Remove the garlic clove, then leave the vinaigrette overnight before using. It will keep for up to a week if stored in the refrigerator.
makes 150ml/5fl oz
ingredients
1 teaspoon Dijon mustard
3 tablespoons fresh lemon juice
125ml/4fl oz extra virgin olive oil
salt and freshly ground black pepper
• In a small bowl, whisk the mustard and lemon juice together.
• Whisking constantly, slowly drizzle in the olive oil until everything is combined and an emulsion forms. Season with salt and pepper, and let stand for 30 minutes.
• Use straight away, or store in a glass jar with a tight-fitting lid in the refrigerator for up to a week. Shake well before use.
Variations
• Add finely chopped fresh herbs such as parsley, basil, marjoram and mint.
• Sprinkle in some rinsed and drained capers, or some finely sliced gherkins or diced shallots.
• Add 11/2 tablespoons roasting juices, with the oil drained, if using the dressing for a meat salad. Use straight away.
makes 450ml/3/4pt
ingredients
450ml/3/4pt milk
1 bay leaf
10 whole black peppercorns
1 slice onion, about 1cm/1/2in thick
50g/2oz butter
25g/1oz plain flour
salt and freshly ground black pepper
• Put the milk in a heavy saucepan over a low heat, and add the bay leaf, peppercorns and onion. Cook for about 5 minutes, letting it come slowly to simmering point. Remove the pan from the heat, and strain the milk into a jug, discarding the flavourings.
• Melt the butter gently in a separate pan. As soon as the butter melts, add the flour and, over a medium heat, stir quite vigorously using a wooden spoon to make a smooth paste, or roux.
• Add the milk a little at a time, stirring vigorously between each addition. When about half the milk is in, switch to a whisk and start adding more milk at a time, whisking briskly, until all the milk has been added.
• Reduce the heat to low, and let the sauce simmer gently for 5 minutes, whisking occasionally. Season with salt and pepper.
makes 600ml/1pt
ingredients
2 tablespoons vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
225ml/8fl oz tomato ketchup or tomato sauce
350ml/12fl oz cider vinegar
50ml/2fl oz Worcestershire sauce
75g/3oz golden granulated sugar
1 teaspoon chilli powder
1/2 teaspoon cayenne pepper
• Heat the oil in a saucepan over a medium heat. Add the onion and garlic, and sweat gently, stirring, for about 5 minutes.
• Add the ketchup or tomato sauce, vinegar, Worcestershire sauce, sugar, chilli powder and cayenne.
• Reduce the heat and simmer, partially covered, for about 20 minutes until the sauce has thickened slightly.
makes 600ml/1pt
ingredients
300ml/10fl oz white vinegar
1 teaspoon mixed spice
1.4kg/3lb ripe tomatoes, sliced
25g/1oz salt
100g/4oz golden granulated sugar such as Demerara
• Put the vinegar and mixed spice in a stainless-steel or enamelled saucepan. Bring to the boil and remove from the heat. Cover and leave to infuse for 3–4 hours.
• Put the tomatoes in a separate heavy saucepan over a medium heat, and simmer gently until pulpy.
• Rub the tomato pulp through a sieve into a bowl. Return the strained pulp to the cleaned pan. Add the salt and simmer gently until the mixture thickens. Add the sugar and infused vinegar, stirring until completely dissolved.
• Continue simmering, stirring occasionally, until the mixture is the consistency of whipped cream. Pot into hot sterilized glass jars, and seal tightly (make sure the lids are vinegar-proof). The tomato sauce will keep for up to 6 months.
makes 300ml/10fl oz
ingredients
6 ripe tomatoes
125ml/4fl oz double cream
50ml/2fl oz plain yogurt
salt and freshly ground black pepper
• Scald the tomatoes in a bowl of just-boiled water for 30 seconds. Peel, then finely chop the flesh.
• Put the tomatoes in a heavy saucepan, and add 175ml/6fl oz water. Cover the pan, and simmer until the sauce is thick and creamy.
• Stir in the cream and yogurt. Season with salt and pepper, and serve hot or warm.
makes 1.8 litres/3pt
ingredients
1 × 1kg/21/4lb raw chicken carcass
100g/4oz carrot, coarsely chopped
100g/4oz celery, coarsely chopped
200g/7oz onion, coarsely chopped
3 garlic cloves
1 teaspoon salt
1 bouquet garni
• Put the chicken carcass in a large stockpot and cover with 3 litres/5pt water. Add the remaining ingredients, and bring to the boil over a high heat.
• Skim off any cloudy scum that rises to the surface and, once the scum stops forming, reduce the heat to medium and simmer, uncovered, for 2 hours. If you wish to reduce the stock, stir over a high heat until reduced to the required amount.
• Carefully strain through a fine-mesh sieve and leave to cool. Refrigerate for 8 hours or overnight, then skim off any fat from the surface.
• Store in the refrigerator and use within 3 days, or divide into portions and freeze until needed.
makes 500ml/18fl oz
ingredients
1 tablespoon olive oil
2 leeks, roughly chopped
2 carrots, chopped
1 celery stick, chopped
1 small russet potato, chopped
2 garlic cloves, halved
50g/2oz dried red lentils
1 bay leaf
1/2 teaspoon peppercorns
1/2 tablespoon light soy sauce
pinch of dried thyme
6 sprigs of fresh flat-leaf parsley
• Put the oil in a large casserole dish over a medium heat. Sauté the leeks, carrots, celery, potato and garlic until slightly browned. Add 1.2 litres/2pt water and the remaining ingredients.
• Bring to the boil, then reduce the heat and simmer, uncovered, for 1 hour. Strain the stock through a fine-mesh sieve and leave to cool.
• Store in the refrigerator and use within 3 or 4 days, or divide into portions and freeze until needed.
makes 1.8 litres/3pt
ingredients
2.7kg/6lb beef bones
1 large onion, sliced
3 large carrots, chopped
2 celery sticks, chopped
1 large tomato
100g/4oz parsnip, chopped
100g/4oz potatoes, cubed
8 whole black peppercorns
4 sprigs of fresh flat-leaf parsley
1 bay leaf
1 tablespoon salt
2 teaspoons dried thyme
2 garlic cloves
• Preheat the oven to 230°C/450°F/Gas mark 8.
• Put the beef bones, onion and carrots in a large shallow roasting pan. Roast in the oven, uncovered, for 30 minutes or until the bones are browned, turning occasionally.
• Drain off any fat. Put the browned bones, onion and carrots in a large stockpot or heavy saucepan. Pour 150ml/5fl oz water into the roasting pan and swirl around the pan. Pour this liquid into the soup pot. Add the celery, tomato, parsnip, potatoes, peppercorns, parsley, bay leaf, salt, thyme and garlic. Pour in 2.8 litres/43/4pt water.
• Bring the mixture to the boil, then skim off any cloudy scum from the surface. Reduce the heat, cover the pan and simmer gently for 5 hours, skimming off scum from time to time as necessary.
• Carefully strain the stock through a fine-mesh sieve. Discard the meat, vegetables and seasonings. Leave the stock to cool completely, then skim off any fat from the surface and discard.
• Store the stock in the refrigerator and use within 3 days, or divide into portions and freeze until needed.
makes 1.8 litres/3pt
ingredients
2.3kg/5lb fish trimmings
5 onions, quartered
5 celery sticks, including leaves, chopped
5 sprigs of fresh flat-leaf parsley
5 bay leaves
1 teaspoon dried thyme
750ml/11/4pt dry white wine
salt and freshly ground black pepper
• Put all the ingredients in a large stockpot or heavy saucepan, and add 3 litres/5pt water. Set over a high heat, bring to the boil, then skim off any scum from the surface.
• Reduce the heat and simmer, uncovered, for about 40 minutes, continuing to skim off scum from the surface as it rises. Carefully strain the liquor through a fine-mesh sieve, and discard the seasonings.
• Allow to cool, then refrigerate until needed. Use on the same day the stock is made, or divide into portions and freeze until needed.