Condiments Recipes

Condiments are a great way of adding to a meal or they can be an essential part of a meal. Either way, our condiments recipes collection has plenty of options for you to choose from.
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Peppered Mint Sauce

Mint sauce is a sauce traditionally made from finely chopped mint (spearmint) leaves, soaked in vinegar, and a small amount of sugar. Occasionally, the juice from a squeezed lime is added. The sauce should have the consistency of double cream.

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Peri Peri Sauce

This is a sauce with some history: Its primary ingredient, a hot chilli, comes from the New World via the Portuguese, who brought it to their colonies of Mozambique and Angola. This fiery, fragrant sauce is equally common in Portugal and Africa these days, and goes wonderfully with grilled fish or shrimp. Try piri piri with fried foods, too.

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Phanaeng Curry Paste

Phanaeng curry, panang curry, or penang curry, is a type of Thai curry that is generally milder than other Thai curries.

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Phrik Nam Pla – Thai Hot Sauce

Nam pla prik is no secret to Thai dining; Thais use it the way Australians use salt and pepper. This liquid of chilli and garlic-infused fish sauce is delicious over warm steamed jasmine rice or just about any Thai food you are about to savour.

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Pickled Beetroot and Broccoli Stems

Add colour and texture to your next cold meat dish with a bowl of homemade pickled Beetroot and Broccoli Stems on the side. A very easy pickle to make with simple ingredients

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Pickled Eggs

Pickled eggs have since become a favourite among many as a snack or hors d’œuvre popular in pubs, bars and taverns, and around the world in places where beer is served.

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Pickled Eggs and Beetroot

A Pennsylvania Dutch recipe consisting of pickled eggs with beetroot and onion rings. These eggs should be allowed to sit for 48 hours or more for maximum flavour. Serve as a salad or side dish.

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Pickled Jalapeños

Pickled jalapeños can be explosively hot, but they’re easy to make in a home. The jalapeños make a delicious garnish for hamburgers, nachos, salads, hotdogs, and fajitas – plus they are an absolute necessity for all things Mexican, most especially nachos.

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Pickled Red Onions

This is a quick and easy way to make fully flavoured pickled red onions. They go really well on burgers or tacos, on crackers with cheese as a snack, or just drain and eat them straight from the jar.

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Pico de Gallo – Salsa Fresca

In Mexican cuisine, pico de gallo (literally rooster’s beak), also called salsa fresca, is a fresh, uncooked salad made from chopped tomato, white onion, and chillies (generally jalapeños, serranos or habaneros).

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Pine Nut Cheeze – Vegan Cheese

This is a quick and easy vegan pine nut cheeze that is perfect to use in salads or as a spread or dip.

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Pineapple Satay Sauce

This pineapple satay sauce is the perfect accompaniment for your next pork dish. Try it with skewered pork pieces straight off the BBQ.

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Ponzu Sauce

Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown colour. Ponzu shōyu or ponzu jōyu (ポン酢醤油) is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu.

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Queso Flameado

Queso flameado is a dish of hot melted cheese and spicy chorizo that is often served flambé. Often compared to cheese fondue, it is a party dish and popular at cookouts and in restaurants as an appetiser.

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Ranch Dressing

Ranch dressing is a type of salad dressing made of some combination of buttermilk, salt, garlic, onion, herbs (commonly chives, parsley, and dill), and spices (commonly black pepper, paprika, and ground mustard seed), mixed into a sauce.

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