How to whip up tasty dressings

January 23, 2013 (Last Updated: January 11, 2019)

A perfectionist who takes pride in her Catch Gourmet sauces and sorbets, Talya Botha whips up a few zesty Asian dressings for F&HE

Talya Botha is thrilled with the transition she’s made from chef to artisanal producer. Working under the Catch Gourmet banner, she produces an array of contemporary sauces from a compact kitchen at Bartho’s fish shop in Durban North. Her range is honest – it’s made only from fresh, local ingredients and is preservative-free. Aside from selling them through Bartho’s, she plies her wares at the Litchi Orchard Market in Salt Rock and Wonder Market in Umhlanga.

Tanya has shared a few of her favourite recipes for dressings with F&HE.

For further info call 083 778 5254 or visit www.barthosfishco.co.za/catch-gourmet-launch.

Ginger miso salad dressing
Serve with pork belly, a marinade for lamb, with grilled fish or as a simple salad dressing
Makes 300ml EASY 10 mins

2,5cm ginger, peeled
15ml (1 tbsp) honey
30ml (2 tbsp) tahini
30ml (2 tbsp) light miso paste
juice of ½ a lemon
1½ tbsp rice vinegar
10ml (2 tsp) tamari
250ml (1 cup) water
60ml (¼ cup) oil
salt, to taste
Blend all of the ingredients together. Add water if it’s too thick.

Wasabi dressing
Great with a seared beef fillet and crispy wonton salad, bean sprouts and wild rocket
Makes 60ml EASY 10 mins

45ml (3 tbsp) sunflower oil
15ml (1 tbsp) rice vinegar
15ml (1 tbsp) mirin
15ml (1 tbsp) soya sauce
10ml (2 tsp) wasabi paste
5ml (1 tsp) castor sugar
Mix all of the ingredients together until the sugar has dissolved.

Mint yoghurt and hint of chilli dressing
Divine with grilled prawns served with chilli bites
Makes 500ml EASY 10 mins

500ml (2 cups) full-cream plain Greek yoghurt
a handful of fresh mint, chopped
½ a handful of fresh coriander, chopped
fresh green chillies, chopped
fish sauce, to taste
lemon juice, to taste
Mix all of the ingredients together in a bowl.

Lime and walnut dressing
Great with lightly smoked trout
Makes 100ml EASY 10 mins

50g walnuts, roasted and finely chopped
juice of 1 lime
30ml (2 tbsp) walnut oil
5ml (1 tsp) Dijon mustard
salt and pepper, to taste
5ml (1 tsp) honey, optional
Whisk all of the ingredients together until combined. Season to taste.

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