What's for supper - Second Course

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Yeah I was kind of thinking the typical ocean basket style lemon butter garlic.

The something like coconut yoghurt, tahini and dill. Maybe I work some curry in there.
 
SauRoNZA said:
Yeah I was kind of thinking the typical ocean basket style lemon butter garlic.

The something like coconut yoghurt, tahini and dill. Maybe I work some curry in there.
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A homemade tartar sauce with lots of dill. Old school, but still yummy
 
SauRoNZA said:
Yeah I was kind of thinking the typical ocean basket style lemon butter garlic.

The something like coconut yoghurt, tahini and dill. Maybe I work some curry in there.
Click to expand...

What’s the deal with South Africans having to add curry powder to everything? Yogurt tahini and dill could work with some grated garlic and maybe zaatar or sumac or something, or lemon zest.
 
cerebus said:
What’s the deal with South Africans having to add curry powder to everything? Yogurt tahini and dill could work with some grated garlic and maybe zaatar or sumac or something, or lemon zest.
Click to expand...

Yeah had a coconut yoghurt and tahini sauce not so long ago but it had chives instead of dill so planning to switch it up.

I actually don’t do curry sauce much but I do like curry paste on trout and such.
 
Me and laaitie still alone at home. Pap and wors. The tomato, onion and chili mayo sauce on pap is the closest we came to salad for the week.
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maumau said:
Where do you buy those delicious looking ribs?
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Funny enough from local FLM. Few months back had a chat with a butcher there about raw ribs, as they only had pre cooked and marinated on display. They seem to often stock raw now.

Agreed, hard to find decent raw ribs. Most times when I find them, they are bad cuts.

Got two racks like that for R120 ish, 3.5 hours low and slow and then ended on gas weber.
 
The tuna steaks were in 2min too long but everything else was magic.

Next time I’ll do coconut rice and pineapple rice separately as it was too much blended together but could also be that I was forced to use canned pineapple.

Ended up making this for sauce and it was great.

150g Butter
1 cup fresh cream (room temperature)
2 TBSP lemon juice
1 tsp aromat
1/4 tsp dried parsley
1 tsp portuguese spice
2-3 fresh chopped garlic

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