• 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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