Cod and chips requires salad cream Bacon sandwich requires ketchup Sausage sandwich requires brown sauce
All wrong I'm afraid.
Cod and chips - salt and vinegar - nothing else. Bacon sandwich - nothing but bacon - the bread (crusty white) dripping in butter. Sausage sandwich - exactly as bacon sandwich.
Patak's make a sweet/spicy Aubergine Pickle which, I've concluded, is the nicest thing I've tasted in my life. I've started eating it straight from the jar. Going through 2 jars a week. I'm obsessed.
Patak's make a sweet/spicy Aubergine Pickle which, I've concluded, is the nicest thing I've tasted in my life. I've started eating it straight from the jar. Going through 2 jars a week. I'm obsessed.
Patak's make a sweet/spicy Aubergine Pickle which, I've concluded, is the nicest thing I've tasted in my life. I've started eating it straight from the jar. Going through 2 jars a week. I'm obsessed.
For spicy stuff though I really like Gochujang. It's a fermented chili paste used in Korea and it can be incredibly potent. Not one of those blow your head off type, the sort that builds up very nicely.
Patak's make a sweet/spicy Aubergine Pickle which, I've concluded, is the nicest thing I've tasted in my life. I've started eating it straight from the jar. Going through 2 jars a week. I'm obsessed.
Here, or the garden thread? Oh well, I grow my own chillis. Sometimes with success, sometimes not. This year I'm trying something new, a chilli called poblano. It's a large mild chilli which when dried is called ancho and is the main ingredient in everything mole*. So come late autumn I'll be going all Mexican, I hope.
*That's as in guacamole, not the small furry underground mammals.
I love condiments and have strict, traditional views on pairings:
Bacon sandwich - ketchup Sausage sandwich - HP or wholegrain mustard Chips - ketchup, vinegar Lamb - mint sauce NOT mint jelly, which is far too sweet Beef - horseradish, English mustard at a push Pork - Dijon mustard (apple sauce too sweet) Cheese sandwich - pickle Ham sandwich - picallilli Fish - taratare Curries - an array of chutneys and pickles ideally, brinjal, mango, lime, mint
Big fan of hot sauces and Lee & Perrins but more as seasonings than condiments.
I thought I was probably alone in not liking stuff that tastes of afters mixed with my dinner. But no one has gone for the apple sauce on pork or cranberries with turkey options, so maybe not.
I love condiments and have strict, traditional views on pairings:
Bacon sandwich - ketchup Sausage sandwich - HP or wholegrain mustard Chips - ketchup, vinegar Lamb - mint sauce NOT mint jelly, which is far too sweet Beef - horseradish, English mustard at a push Pork - Dijon mustard (apple sauce too sweet) Cheese sandwich - pickle Ham sandwich - picallilli Fish - taratare Curries - an array of chutneys and pickles ideally, brinjal, mango, lime, mint
Big fan of hot sauces and Lee & Perrins but more as seasonings than condiments.
Apple sauce is only too sweet if you use the bought stuff. Try cooking a chopped peeled Bramley gently with maybe a tablespoon of water and you'll end up with a perfect sharp apple sauce. Though I made a gooseberry sauce last weekend to go with salmon, and that would also be perfect with pork. Just go easy on the sugar.
Comments
Cod and chips - salt and vinegar - nothing else.
Bacon sandwich - nothing but bacon - the bread (crusty white) dripping in butter.
Sausage sandwich - exactly as bacon sandwich.
I've started eating it straight from the jar. Going through 2 jars a week. I'm obsessed.
For spicy stuff though I really like Gochujang. It's a fermented chili paste used in Korea and it can be incredibly potent. Not one of those blow your head off type, the sort that builds up very nicely.
Special mention for salad cream with scotch egg..... match made in heaven!
Chilli sauce and garlic sauce together on a kebab.
*That's as in guacamole, not the small furry underground mammals.
Bacon sandwich - ketchup
Sausage sandwich - HP or wholegrain mustard
Chips - ketchup, vinegar
Lamb - mint sauce NOT mint jelly, which is far too sweet
Beef - horseradish, English mustard at a push
Pork - Dijon mustard (apple sauce too sweet)
Cheese sandwich - pickle
Ham sandwich - picallilli
Fish - taratare
Curries - an array of chutneys and pickles ideally, brinjal, mango, lime, mint
Big fan of hot sauces and Lee & Perrins but more as seasonings than condiments.
Pepper on most things if that makes much difference
Though I made a gooseberry sauce last weekend to go with salmon, and that would also be perfect with pork. Just go easy on the sugar.
Malt Vinegar
Tomato Ketchup
Mint Sauce
English Mustard
Sriracha