cranberry salsa

2 c cranberries
1/4 c sugar
2 tsp grated orange rind
2 tbsp orange juice
1/4 c chopped fresh coriander
1/2 c chopped green onion

Place all ingredients in food processor. Turn machine on and off until ingredients are 1/2 tsp chili flakes or to taste coarsely chopped. The salsa will keep for 5 days. Makes about 2 c

cantaloupe salsa

1/2 large ripe cantaloupe
3/4 c diced red pepper
1/4 c finely chopped cilantro
3 tbsp finely chopped scallions, white + green
Juice of a lime
Pinch of salt and hot pepper flakes

Chop cantaloupe into very small dice. Put in bowl. Add diced red pepper, cilantro, scallions and lime juice. Put in bowl. Add diced red pepper, cilantro, scallions and lime juice. Stir. Add pinch of salt and pepper flakes. Chill. Serve with grilled chicken, fish or steaks. Makes 4 servings


Strained juice of 2 lemons
Grated peel of 1/2 lemon
2 plum tomatoes, peeled, seeded and finely chopped
2 garlic cloves, finely chop
1 green pepper, seeded & fine chop
1-2 red or green chilies, finely chopped OR chili powder to taste
1 small red or white onion, finely chopped
1 small bunch of fresh dill, snipped
Salt and freshly ground black pepper

This Mediterranean marinade is delicious with fried fresh fish such as red mullet and is also good with chicken. It should be poured over hot fish or meat. Enough for 3-4 lb fish or chicken.

Mix all ingredients together in a bowl. Pour the marinade over hot broiled or fried fish or chicken and allow to marinate before serving.

mango salsa

2 ripe mangoes, peeled, seeded and cut into 1/4" dice               
1 seeded, minced jalapeņo pepper
1/4 c coarsely chopped cilantro
2 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp pepper
1 tbsp minced shallot

Toss all ingredients together gently and serve.

sweet mustard barbecue sauce

1/2 c Dijon mustard
1/4 c balsamic vinegar
1 tbsp dry mustard
1/4 c honey

Combine everything and brush on meat halfway through cooking. Save some to serve on the side, but take it out before you start dipping your barbecue brush into the sauce. Good with chicken and pork.


4  dried red chilis               
1 tsp caraway seed               
1/2 tsp cumin seed               
1/2 tsp coriander seed   
2 garlic cloves, crushed
1/2 tsp salt
1 tbsp water
3 tbsp olive oil       

Soak chilis in hot water 1 hour.  Grind spices together in coffe grinder.  Drain chilis, pat dry and chop.  Blend with garlic, spices and salt into thick paste.  Add water and oil, mix well and store in fridge in well sealed jar.

harissa II

8 c dried red chilies, stems removed
1/3 c garlic
1 tbsp coriander seeds, dry roasted and ground
2/3 c olive oil
1 1/2 tbsp salt

Put the chilies in a bowl; add enough hot water to cover them and let them stand for 15-20 minutes until soft.

Drain the chilies and place in a food processor with about 1/2 cup of the soaking water. Process to form a paste, add the garlic, coriander seeds, oil and salt, and process. The harissa can be used immediately, stored in the fridge covered with a thin layer of oil (for 3 months) or can be packed into sterilized jars by processing for 25 minutes.

fresh cream and orange sauce

1 c whipping cream            
2 tbsp frozen orange concentrate   
2 tbsp sifted XXX sugar
1/2 c sour cream   

Whip cream until it starts to thicken.  Continuing to beat, gradually pour in orange concentrate, then sprinkle with sugar.  Continue  beating until cream holds soft peaks.  Fold sour cream into whipped cream.  Good over sliced fruit, warm cake or fruit crisps. Makes 2 1/2 c

mock whipping cream

1 can evaporated skim milk
1 tsp each vanilla and brandy

Put can and stainless steel bowl in freezer for an hour.  Put the milk in the chilled bowl and add vanilla and brandy.  Beat at high speed just until peaks form.  Use immediately.

cumin raita

125 ml full fat yogurt           
1 clove garlic, crushed           
1/2 English cucumber, skin on and diced
5 ml toasted cumin seed, ground
25 ml chopped fresh mint
Salt and pepper to taste

Combine all ingredients and refrigerate until ready to use. 

apricot pecan sauce

1/2 c apricot jam or preserve    125 mL   
1/2 c whipping cream        125 mL   
1/2 c chopped toasted pecans    125 mL   
2 tbsp butter            25 ml
2 tbsp rum            25 mL
1/2 tsp vanilla         2mL

Toast pecans by spreading on a baking sheet and toating at 350°F for 10 minutes or until lightly toasted. In a saucepan, combine jam and cream. Bring to a boil and reduce heat. Cook gently, stirring, for 2-3 minutes or until blended. Stir in nuts, butter, rum and vanilla. Serve warm or at room temperature.

sweet and sour sauce

1 tbsp soy sauce               
5 tbsp brown sugar               
2 tbsp cornstarch
3 tbsp vinegar
1 c cold water

Combine ingredients and cook 10 minutes or until thick. WITH RIBS: Roast ribs until brown. Pour sauce over and cover. Cook on top of stove or in oven at 375°F for 1 1/4-1/2 hours.

sweet and sour sauce (tomato)

1 c malt vinegar               
1 c sugar                   
1 1/2 tbsp salt   
1/2 c orange juice
1/2 c pineapple juice
1/2 c tomato paste           

Combine and bring to a boil slowly. Simmer for 10 minutes. Check to see if the sauce needs more salt. Thicken with 1 part constrarch mixed with 3 parts cold water to the consistency of cream sauce.

duck sauce

1/2 c vinegar                   
1/2 c brown sugar                
1/2 c apricot preserves           
1/2 c peach preserves   
1 c applesauce
1 tbsp finely grated ginger
1 clove garlic, minced       
1/8 tsp crushed red pepper

Combine all ingredients in saucepan. Cook and stir until mixture boils. Reduce heat; simmer uncovered for 30 minutes. Use as a glaze for roast chicken by combining 1/2 cup with a tbsp each of dry sherry and orange juice and 2 tbsp Hoisin sauce. Wait until chicken pieces are almost done, baste with a mixture then bake 10 minutes more or until glazed. Garnish with green onion. Serve sauce with egg rolls or deep fried wonton; add to filling of either.