A Trio of Quick Condiments

Condiment.  Noun.  A preparation that is added to food, typically after cooking, to impart a specific flavour, or to enhance the flavour, or to complement the dish.

Sometimes, when I have extra time, I like to make condiments.  It’s one of those things that can elevate a dish to a whole new level; what would a meat pie be, after all, without the tomato sauce?*  

If it’s made in advance, and in the fridge, it’s easy to bring out to impress guests too.

My favourite condiment of all time is probably kimchi, which I’ve not detailed in this post.  Given the fermentation required, it's sadly not a quick process (and yes, I’m pedantic with words like that), but one day, it may get a post of it’s own.

_{*you may have to be Australian to understand}

Strawberry Compote

This is a great treat for topping on pancakes, or greek yoghurt.  Not the healthiest, obviously, but I’m a firm believer of everything in moderation - including moderation.

• 500g Strawberries
• 1 Cup Caster Sugar*
• 1 Lemon, Juiced - or some Solo**

Halve or quarter strawberries, and throw them in the pan along with the sugar.  Stir on medium heat until the sugar dissolves and the strawberries release their juices and it begins to bubble.

Add the lemon juice now, stirring continuously until the mixture thickens to a syrup-ey consistency.  Add water to the mixture if it feels too thick, and remember to taste as you go (careful!  It will be very, very very hot).

Transfer to a glass jar (you should probably sterilise if you’re planning to keep it longer than a week) and refrigerate.

_{*this is from M.  I firmly believe in decreasing this to half a cup… but it does always seem to taste better when he makes it}

_{** We had run out of lemons, and I can confirm it also tastes good with a dash of Solo as a substitute}

Salsa Verde / Chimichurri

I had an internal debate as to whether to include this, because stripping leaves off stalks is not what I’d call a quick task.  But, since it’s a great job to do in front of the TV (which means that time doesn’t really count) I decided the rest of the recipe is quick enough.

I love this with eggs on toast, or any kind of meat really.

• 1 Bunch Parsley, Leaves Only
• 1 Bunch Coriander, Leaves Only
• ½ Cup Extra Virgin Olive Oil
• 4 Garlic Cloves
• 1 Large Red Chilli, Deseeded and Finely Sliced*
• 1 Teaspoon Salt
• 1 Teaspoon Dried Oregano
• 1 Lemon, Juiced

Zhoush this all up in a food processor!  Easy!

_{*you can swap this out with a teaspoon of chilli flakes, or leave out completely if you don’t enjoy heat!}

Red Onion Quick Pickle

I love this with anything Mexican, or in salads.  It dials down the punch-in-your-face factor of raw onion, while still maintaining the crispiness and flavour (... plus adding some delicious sourness… which I will admit, I’m a big fan of!)

• 1 Red Onion, Thinly Sliced*
• ½ Cup Water
• ½ Cup Vinegar**
• 1 Tablespoon Maple Syrup
• 1 Teaspoon Salt

Combine all ingredients except onion in a small saucepan, bringing to a gentle simmer.  In the meantime, place the onion in a glass jar (again, sterilise if you’re keeping this for more than a week).

Once the syrup and salt have dissolved, pour the mixture into the glass jar, ensuring it covers all the onions.  Let it cool to room temperature - about half an hour before serving or refrigerating.

_{*the thinner the onion slices, the quicker it pickles.  You can have this after an hourish, but I prefer to leave it in the fridge overnight}

_{** Apple cider vinegar is my choice}