SWEET-SOUR GINGER CHILI SAUCE

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Try this exotic Dip for Asian food, fried shrimp- or chicken fingers:

SWEET-SOUR GINGER CHILI SAUCE

 

1 piece ginger (about 2 cm), peeled and grated

2 large mild red chili’s (I used 3 colors of chili’s, looks pretty too) , finely chopped

1 small hot red chili’s, finely chopped

5 garlic cloves, finely chopped

100 ml white wine (or rice) vinegar

200 g sugar

1 ½ Tsp salt

1 Tbsp starch

 

Mix together all ingredients ( except starch) together with 300 ml water into a pot. Simmer for 5 minutes over medium heat. Mix starch in an extra bowl with 1 ½ Tbsp cold water until completely dissolved. Mix dissolved starch into sauce and let simmer for another 2minutes until it thickens. Fill into sterile glass bottles and store in the refrigerator. The Chili-Ginger sauce is stable for a few weeks if kept cool.

NICI’S COUS-COUS SALAD

Couscous salat

Invited to a summer pick nick or BBQ and want to bring a special side dish but don’t have too much time?

Try this delicious, less than 20 minute recipe for:

NICI’S COUS-COUS SALAD

(Was enough for a party of eight as one side dish)

250 g cous-cous

1 Tsp salt

7-10 Tbsp olive oil

6 Tbsp lemon juice (about 2 lemons)

300 – 400 g cherry tomatoes (diced)

1 leek (or 3 scallions) (cut into thin slices)

1 hand full fresh mint leaves

1 small dried red chili

2 garlic cloves crushed

Salt, pepper

Bring 250 ml water to the boil with 1 Tsp salt and 1 Tbsp olive oil. While stirring mix cous-cous into water, cover and take away from heat. Let sit for about 5-10 minutes, or until cous-cous is tender but firm to the bite. Stir until cous-cous has cooled a bit and won’t lump. Mix with rest of ingredients.

DONE!!! :o)