This simple, delicious creamy sauce is fabulous with my Fish Mousseline Terrine. Also super tasty with other fish dishes, including smoked salmon and trout.
Ingredients
190g of sour cream
35g of prepared horseradish cream
1 tablespoon of fresh lemon juice
1/4 cup of finely chopped fresh dill
Salt and pepper
Method
Blend the first four ingredients in a bowl and season to taste with salt and pepper.
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I made this onion jam to eat with an English specialty… toad-in-the-hole. Now that I have discovered that it is so easy to make, I will keep some of this yummy concoction in my fridge at all times. This would be just as delicious with a cheese plate or on sandwiches of roast meat. Yum yum, making myself hungry!
Ingredients
2 Tablespoons of olive oil
1 Tablespoon of butter
2 large red onions, halved and thinly sliced
1/4 cup of caster sugar
1 cup of red wine
1/4 cup of balsamic vinegar
Method
Heat olive oil and butter in a large pan over medium heat. Add onions and sugar to oil and cook for about 15 minutes, stirring often.
Stir in red wine and balsamic vinegar and bring to a boil. Reduce heat and simmer until liquid is evaporated (about 15 to 20 minutes).
To serve
Place in a serving bowl and serve with sandwiches, flans, cheese plates or my yummy toad-in-the-hole (recipe coming soon).
Gourmet from the galley! 