What sauces and dressings can I make to renew the meals of the week?
The sauces and dressings give dinner life, which makes even the simplest meals a better taste. Gordep Luale, author of the book “Formula” says The flavor heroes (It was published in June), something like that: “You need two things: really good fat and really good sour.” Certainly, these fats can be oil, but it should not be. “The egg yolk may be, avocado, but if it is oil, move to the flavor,” says Lualel. “The preserved lemon is preserved with a little saline solution, some olive oil filled with garlic and maple drink. Or avocado with griens, or Girkin Breen, or a little sugar, if you want, and perhaps herbs such as garlic or tarragon. Even as a pizza scale.
For William Gleave, Chef-Patron from Sarbaso In Margate, Meanwhile, “Something with Anchisha is always nice, because it fits with many things.” For him, a “classic theater/borrowed pasture of a café river” comes out: “It is basically a removal with a lot of chopped anchovy, chopped garlic, red vinegar, lemon juice, oil, black pepper and hot pepper, which is what he says, is attributed to Umami. Possible. “
Another abbreviation of the big flavor ChosenMark Samar, founder, says PopalaWhich has just opened a third restaurant in the King’s Cross in London. “Raise a load of different herbs – coriander, parsley, mint – oil and garlic and Hawaii [a Yemeni spice blend with lots of black pepper, cumin and coriander]”This will convert meals in seconds:” Add it to the pasta to get amazing heroby sauce, or to the fried onions, as much as it may be a paste for the curry. “
Summer is also a great admirer for staying, especially when apricots share. “Make it as you do with the hot pepper crisis, with a lot of fried leeks, garlic and sabolic pepper, then add hot oil, dried apricots and Harissa to really amazing oil.” Spray on grilled yogurt or some pasta, add tahini and higher with the crisis: “This is it So Sweet taste. ”Remember, they are the little things that are calculated, so while Harissa is outside, the summer suggests combining it with honey and using salt water for vegetables before roasting:” This adds the flavor quickly and puts meals on the same days of the week. “
Tahini sauce, at the same time, is the salvation of Zanth Ross “:” It is a tolerant feeling, “says the author of a book. Stay for dinner“He will immediately raise vegetables and grilled salads, or use them as a decline.” You are more likely to have all ingredients (flour, lemon, olive oil, sometimes honey and water) wanders, however. However, you cannot make a lot of mistake in classic vinegar, but mix the vinegar element to keep things interesting. “It is difficult to make in small quantities, so you have a boost in the refrigerator for this week,” she says. “This is good for many things that go beyond green salad, such as tomatoes on toast for lunch, although the French may hate me to say that.”
