Tag Archives: condiment

Coriander Tahini Dip

Coriander Tahini Dip

Tahini is a wonderful base ingredient for dips. We have been enjoying making many different combinations including this Coriander Tahini Dip. It is great as a dip with sweet potato chips (which we cook in the Air Fryer for a low fat snack) or with raw vegetables.


  • 1 clove garlic, chopped roughly
  • small handful of pinenuts
  • 2 spring onions
  • little pinch of chilli flakes
  • large bunch of fresh coriander
  • sea salt
  • freshly ground black pepper
  • 1 1/2 Tbsp tahini
  • juice of 1/2 a lemon
  • 1/2 tsp cumin powder
  • olive oil
  • handful of pomegranate seeds for garnish (optional)


  1. Add the garlic, pinenuts, spring onions, chilli flakes, coriander, salt, pepper, tahini, lemon juice, and cumin powder to a blender.
  2. Add 4 Tbsp of olive oil.
  3. Blend to a smooth paste. Add a little more olive oil if it is too thick or not blending well.
  4. Serve garnished with pomegranate seeds.
  5. Delicious as a dip with sweet potato chips or fresh vegetable sticks (eg cucumber or carrot).

Music to go with it…
Listen on Spotify: The Decemberists – Five Songs EP

Caramelized Onions and Mushrooms

Chicken Burgers, avocado and tahini spread, red onion and mushroom in vinegar

This side dish of caramelised onions and mushrooms is great as a topping to vegetarian or other burgers, on top of a steak, or as a side dish to eat on its own with a vegetarian or vegan meal. While this time we made it to top Chicken Burgers, we often eat it next to a pile of sweet potato chips from the Air Fryer with a salad. 


  • 1 large onion, sliced
  • 2 garlic cloves, chopped
  • 6 mini portobello mushrooms, sliced
  • 1 Tbsp good quality red wine vinegar
  • 1/2 tsp dried Italian herbs
  • pinch of sea salt
  • a few grinds of freshly ground black pepper


  1. Add some coconut oil to a pan
  2. Fry the onions for a couple of minutes until they have softened
  3. Add garlic, herbs, salt and pepper. Fry for 1 minute more until the garlic has also softened
  4. Add vinegar and fry for 1 more minute
  5. Add the mushrooms and fry for 2-3 minutes more until the mushrooms have softened and are cooked to your liking
  6. Use on top of vegetarian or chicken burgers, as a whole food topping for a steak, or as a side dish on its own with a vegetarian or vegan meal

Music to go with it…
Listen on Spotify: Zero 7 – EP3


Dukkah Crusted Tuna

Dukkah crusted tuna

Dukkah (duqqa) is an Egyptian mix of nuts and spices. There is no definitive recipe, with the exact mix of nuts, herbs and spices varying from home to home and shop to shop. Dukkah can be used as a topping for meat (we have used this version with tuna, salmon and chicken), or as dip with bread or vegetables. It is very simple to make, and can keep for a couple of weeks in an air tight container.


  • 2 tuna or salmon fillets
  • Coconut oil for pan frying

For the dukkah:

  • 1/2 tsp Cloves
  • 1 tsp Fennel seeds
  • 1 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tsp Paprika
  • 1/4 tsp Turmeric
  • 1/2 tsp chili flakes
  • Handful of chopped pine nuts, toasted
  • Handful of chopped almonds, toasted
  • Handful of chopped cashew nuts, toasted
  • 1/2 tbsp White sesame seeds
  • 1/2 tbsp Black sesame seeds
  • 2 tbsp Honey
  • Juice of 1 orange
  • Sea salt
  • Black pepper


  1. Toast the seeds in a a pan for around 30 seconds or until fragrant.
  2. Transfer the seeds to a spice grinder (or mortar and pestle) and grind until you have a coarse powder.
  3. Transfer to a little bowl, add all other ingredients and mix.
  4. Place a generous amount of dukkah on the tuna or salmon fillets (top side only)
  5. Fry the fish fillets – skin side first – for a couple of minutes until done.
  6. Serve with Korean carrot salad and (cauliflower) rice.

Music to go with it…
Listen on Spotify: Bony King – Wild Flowers

Homemade Mayonnaise

Homemade wholefood paleo mayonnaise

I was quickly whipping up a jar of mayonnaise this morning to go over an Eggs Benedict breakfast, when I wondered why we ever bought Mayonnaise? It is so easy to make, and doing so means we avoid all the processed ingredients in the store bought stuff. For sure I am never going back.


  • 1 large egg (preferably organic)
  • 1 Tbsp freshly squeezed lemon juice (1/2 a lemon)
  • 1/2 tsp sea salt
  • freshly ground black pepper
  • 150ml olive oil (preferably not extra virgin)


  1. Place the egg, lemon juice, sea salt, and pepper in a blender
  2. Blend all of the ingredients, starting on a slow speed while you add the olive oil to avoid spattering it all around your kitchen.
  3. Add the olive oil while the blender is running in a slow stream. I suggest that you don’t remove the lid of the blender, but just lift it enough to be able to pour the olive oil in underneath it while the blender is running.
  4. Put the cap back on the blender and turn up the speed. Blend the mayonnaise until it has formed into thick emulsion. This will not take very long, do not over blend it.
  5. Can be used as a replacement for hollandaise sauce on an eggs Benedict, with sweet potatoes, or as a dressing.

Music to go with it…
Listen on Spotify: Mahoney Harris – We Didn’t Feel Alone

Avocado Tahini Dip with Pomegranate Seeds

Avocado Tahini Dip with Pomegranate SeedsThere is nothing that says “Middle Eastern food” like pomegranate and tahini. This avocado tahini dip is given a very fresh flavour with the addition of pomegranate seeds which are both stirred through it and used as a garnish. While the pomegranate gives it a delicious flavour, you can also leave them out for a more simple avocado tahini dressing if you prefer.


  • 1 avocado
  • 1 garlic clove
  • 1/2 Tbsp tahini
  • juice of 1 lime
  • 1/2 tsp ground cumin
  • 1 red chili, de-seeded
  • 1 small red onion, finely chopped
  • 2 Tbsp olive oil
  • handful of fresh mint
  • handful of fresh coriander
  • sea salt
  • freshly ground black pepper
  • handful of pomegranate seeds to garnish
  • sumac to garnish (optional)


  1. Put the avocado, garlic, tahini, lime juice, cumin powder, chili, red onion, mint, coriander, sea salt, pepper and olive oil in a blender. Blend until smooth.
  2. The  dip should be on the thick side, so be careful not to add too much olive oil. 
  3. Stir through a handful of pomegranate seeds so that they are found throughout the dip. 
  4. Garnish with a little sumac (optional)
  5. Serve together with sweet potato fries, with Lebanese lamb burgers, or on pan fried fish. 

Music to go with it…
Listen on Spotify: Tiny Ruins – Brightly Painted One

Passionfruit and Orange Sauce

Orange and passionfruit sauce

This is a delicious sauce with a lot of flavour. It suits being paired with big flavored meats such as duck or pork, but my son also likes to eat it with his sweet potato fries and dip his broccoli into it.


  • Juice of 1 large orange
  • pulp of 2 large passionfruit (or 3 smaller ones)
  • 1/2 a red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp honey
  • 2 tsp balsamic vinegar
  • salt and pepper
  • few thyme sprigs
  • ghee or coconut oil


Music to go with it…
Listen on Spotify: Elbow – The Take Off and Landing of Everything









Mango Passionfruit Salsa

mango and passionfruit salsa

This salsa is sweet with a spicy bite. Delicious with sweet potato cakes, or as a topping for chicken, pork or white fish such as barramundi or cod.


  • 1 ripe mango, cut into small pieces
  • pulp of 2 large passionfruit (or 3 small passionfruit)
  • juice of 1 lime
  • pinch of salt
  • freshly ground black pepper
  • 2 Tbsp white wine vinegar
  • 1 Tbsp balsamic vinegar
  • 1 red chilli, de-seeded and finely chopped
  • handful of fresh coriander, chopped


  1. Put all of the ingredients except the coriander in a bowl and stir well to mix. Don’t blend it, you want it chunky.
  2. Put in the refridgerator for 30-60 minutes. This allows the flavours to intensify.
  3. Top with the fresh coriander to serve
  4. While this recipe will start to intensify after an hour, leaving it overnight is even better. We often make enough for a second dish and leave it covered in the fridge for up to a week (the vinegar will preserve the fruit).

Music to go with it…
Listen on Spotify: Intergalactic lovers – Little Heavy Burdens




Garlic Aioli with Sweet Potato Fries

Garlic Aioli with sweet potato fries

Sweet potato chips (fries) cooked in our Air Fryer has become a regular feature of our meals. This weekend we were looking for something different to spice them up, and decided to make Garlic Aioli at home using all natural ingredients.


  • 3 garlic cloves (less if you like it less garlicky)
  • 1 large egg (preferably organic)
  • 1 Tbsp freshly squeezed lemon juice
  • 1/2 tsp sea salt
  • freshly ground black pepper
  • 150ml extra virgin olive oil
  • Sweet potatoes
  • Coconut Oil
  • Pinch of Sea Salt


  1. Cut the Sweet Potatoes into chips (fries) shapes and put into a bowl.
  2. Sprinkle 1 tsp of coconut oil over the bowl of fries and toss them to coat in the coconut oil.
  3. Add to the Air Fryer basket and cook at 200 degrees C for 15 minutes until golden and cooked through.
  4. Meanwhile, place the garlic, egg, lemon juice, sea salt, and pepper in a food processor or blender
  5. Using the metal blade of the foodprocessor (rather than the plastic one) blend all of the ingredients
  6. Add the olive oil while the blender or foodprocessor is running in a slow stream. You will probably need to take the shoot out of the foodprocessor, or leave the cap off the blender in order to be able to add the oil while the foodprocessor is running.
  7. Blend the aioli until it has formed into thickened emulsion.
  8. Serve the sweet potato fries, with the Garlic Aioli.

Music to go with it…
Listen on Spotify: Intergalactic Lovers – Little Heavy Burdens







Ras el Hanout

Ras El Hanout

Ras el Hanout is a spice mix from Northern Africa which translates as “top of the shop” – a reference to the relatively expensive ingredients that are used in the mix.

There is no definitive composition of spices that makes up Ras el Hanout. Each shop, company, or family may have their own blend.

Commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.

We have also included a Ras El Hanout spice mix recipe so that you can make your own if you are unable to find it in your supermarket or local asian speciality stores.  

Ras el Hanout spice mix

Ras El Hanout

Ras el Hanout is a North African (Moroccan) spice mix that translates as “top of the shop”. There is no definitive mix of spices and each store in the souk (market) takes pride in creating their own blend. This version leaves out some of the more exotic spices, and favours a blend that is easy to find in most supermarket aisles.


  • 2 teaspoons ground ginger
  • 2 teaspoons ground cardamon
  • 2 teaspoons ground mace
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground nutmeg
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground anise seeds
  • 1/4 teaspoon ground cloves


  1. Mix all of the ingredients together in a bowl well and store in an air tight container.

Music to go with it…
Listen on Spotify: Moroccan Spirit – Moroccan Spirit