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Dill and red onion tartare sauce:
Ingredients
- 1 medium red onion finely diced
- 1 tsp. salt
- 2 tbsp. caster sugar
- 2 tbsp. apple cider vinegar
- A little boiling water
- 2 large dill pickles finely diced
- 2 tbsp. capers chopped
- 1 small handful of fresh dill chopped
- Approximately 100g of mayonnaise
- Salt and pepper to taste
Instructions
- Pour the chopped onion into a heatproof bowl, add the salt and massage it into the onions with your hand. Pour over the sugar, apple cider vinegar and cover in boiling water. Leave to seep for at least 5 minutes. This method lightly pickles the onion, softening and sweetening the flavour. Drain and squeeze the onions, now add all the other ingredients, season and serve.
Beetroot & mint dip:
Ingredients
- 3-4 bulbs of cooked pickled beetroot
- 1 small pot of plain yoghurt approximately 100g
- Juice of half a lemon
- Small handful of fresh mint finely chopped
- Salt and pepper to taste
Instructions
- Blend the beetroot and yoghurt in a blender until smooth. Add lemon juice and stir through the mint, season and serve.
Wild garlic pesto mayonnaise:
Ingredients
- Approximately 100g wild garlic pesto see recipe below
- Approximately 150g mayonnaise
- Salt and pepper to taste
Instructions
- Stir together and season, done! Wild garlic is prolific in the UK around April/May time and can be foraged in most shady places, especially near water. It has a unique gentle onion flavour with a back note of garlic perfect as a soft herb in pesto, sauces, salads and anything else you can think of. Easily substituted with a fresh basil pesto, if there is no wild garlic available.
