Sauces and accompaniments

Sauces and accompaniments

By
Pam Talimanidis
Contains
18 recipes
Published by
Hardie Grant Books
ISBN
9781742704869
Photographer
Mark Roper

As often as possible I like to prepare dinner around whatever is growing in the garden that I can pick freshly. So I might serve up a small piece of tuna, grilled rare with a dollop of piperade and a roasted baby beetroot salad; or perhaps a few local whiting with rocket leaves and agresto sauce made from basil, parsley and garlic – all of it picked straight from the garden.

Leftovers from a roast lamb or chicken are considerably more interesting when served with ravigote sauce – a full-flavoured combination of herbs, mustard and salty capers. Green sauce can be made to enhance a meal of octopus or kalamari. Almost any leftover sauce can be kept in the fridge for a few days and served on toast with some slices of ripe tomato and feta for a light lunch.

On my early visits to Greece when I was served the classic avgolemono I was reluctant to allow myself to enjoy it. It brought back bad childhood memories of inexpertly made egg flip. But as I learnt how to make it myself, whisking the eggs thoroughly and cooking them properly so they are light and frothy, I realise now what a great addition it is to many dishes, especially zucchini stuffed with lamb and rice. It makes a good dish great.

I love to eat fish with rice. The combination seems to me so wholesome and complete. And by adding saffron to the pilaf, and drizzling a little sauce à la grecque onto the fish, you might think you’ve gone to heaven...

Featured Recipes in this Chapter

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