Apple-Horseradish Sauce

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This sauce is an excellent accompaniment to grilled meats, including sausages, as well as cold meats (beef, tongue, pork, ham) and smoked fish (salmon, sprats). You can find this recipe and others in the article Siberian Hot Stuff By Sharon Hudgins

Ingredients

3 tablespoons prepared horseradish (drained before measuring)
1/2 cup pure sour cream (containing no additives)
1/2 cup full-fat mayonnaise
1 1/2 teaspoons cider vinegar
1 Granny Smith apple, peeled, cored, and shredded
1/4 teaspoon sugar (optional)

Instructions

Put the horseradish into a sieve and press as much liquid as possible out of it before measuring it. Combine all ingredients in a small glass bowl and whisk them together until well mixed. Cover and refrigerate at least 1 hour before serving.

Garlic Cheese

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Called pikantny syr (spicy cheese) in Russian, this is a popular appetizer in Siberia and the Russian Far East. This recipe and others can be found in the article Siberian Hot Stuff By Sharon Hudgins

Ingredients

1/2 pound (8 ounces) medium-sharp white cheddar cheese, finely shredded
1/2 pound (8 ounces) Emmentaler cheese, finely shredded
1/4 cup pure sour cream (containing no additives)
1/4 cup full-fat mayonnaise
8 to 10 large garlic cloves, put through a garlic press
1/2 teaspoon ground cayenne pepper or hot paprika (optional)
1/4 teaspoon salt

Instructions

Toss the shredded cheeses by hand in a large bowl. Mix together the sour cream, mayonnaise, pressed garlic, hot pepper (optional), and salt in a small bowl, then add to the cheese, stirring to mix well. Cover and refrigerate at least 4 hours (and preferably overnight) to let the flavors meld. Let the cheese mixture come to room temperature before serving. Use as a stuffing for small firm ripe tomatoes or cherry tomatoes, as a topping for baked potatoes, or as a spread for dark bread.

Salata Mechouia Nablia

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This recipe is from the article Mighty, Mysterious Mauritian Mazavaroo By Leyla Loued-Khenissi

Ingredients

3 large red bell peppers
1 large fresh red chile, such as New Mexican (or more, to taste)
2−4 garlic cloves, unpeeled
3 large tomatoes
1 teaspoon caraway seeds
2−3 tablespoons olive oil
Salt to taste
Quarters of hard boiled eggs, chunks of canned tuna fish and
black olives to serve

Instructions

Preheat the broiler or grill and place the peppers, chili, garlic and tomatoes in a broiler pan and cook, turning occasionally until the skins are charred and blistered, and the garlic is soft. Leave to cool then peel the vegetables. Discard the cores and seeds from the peppers and chili, and the seeds from the tomatoes. 

Put all the vegetables into a blender or food processor. In a frying pan, gently heat the caraway seeds and oil until fragrant.

Add to the blender or food processor with the salt and puree to a paste. Chill before serving. Serve in a bowl with quarters of hard boiled eggs, chunks of tuna fish and black olives.

Mazavaroo

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This recipe is from the article Mighty, Mysterious Mauritian Mazavaroo By Leyla Loued-Khenissi

Ingredients

1/2 cup fresh red chillies (preferably pili-pili or bird’s eye peppers)
1/3 cup vegetable oil
1 teaspoon garlic, sliced
1/2 teaspoon salt
1 lemon, peeled

Instructions

Pre-heat pan and add oil. Add the garlic and chilli peppers. Sautee on moderate heat for 15 minutes, being careful not to burn the garlic. Remove from heat. Mix the garlic and peppers with salt and the lemon in a mixer.

Esay Paste

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Here is a very spicy condiment from Bhutan that is similar to Moroccan Harissa. Read more about the unique culture and food of Bhutan here.

Ingredients

2 tablespoons Sichuan peppercorns*
1 minced onion
1/2 cup tomato paste
1/4 cup Asian fish sauce*


*Available from any Chinese market

Instructions

Blend together and serve. Keep refrigerated, serve cold as a condiment.
Makes about 1 cup of paste.


Spicy Esay paste.