1 tablespoon milk
1 teaspoon caster sugar
a shake of pepper
Beat the soured cream, milk and cider vinegar together, stir in the sugar, and season to taste with salt and pepper. If a thinner dressing is preferred, add a little extra milk. Leave for 15 minutes in a cool place before using.
Soured cream with chives dressing
Follow the recipe and method for the basic soured cream dressing, and stir in one heaped tablespoon of snipped chives before seasoning with salt and pepper.
Soured cream and parsley dressing
Follow the recipe and method for the basic soured cream dressing, and stir in one heaped tablespoon of finely chopped parsley before seasoning with salt and pepper.
Soured cream with mustard dressing
For beef, ham and tongue salads and salads and with canned fish
Follow the recipe and method for the basic soured cream dressing, and add 1 level teaspoon of made mustard with the cider vinegar.
Soured cream with horseradish dressing
For cold roast beef and salad
Follow the recipe and method for the basic soured cream dressing, and stir in 2 level teaspoons of grated horseradish before seasoning with salt and pepper.
Soured cream with cucumber dressing
For all poultry and fish salads
Follow the recipe and method for the basic soured cream dressing, and stir in 4 level tablespoons of very finely grated, peeled cucumber; then season with salt and pepper.
Soured cream with tomato dressing
For vegetable, poultry, fish, and egg salads
Follow the recipe and method for basic soured cream dressing, and stir in 1 dessertspoon of tomato purée and 1 finely chopped, skinned tomato; then season with salt and pepper.
Soured cream with lemon dressing
For poultry, fish and egg salads
Follow the recipe and method for soured cream dressing, and stir in 1 level teaspoon of finely grated lemon-peel; then season with salt and pepper.
Paprika dressing
For veal, poultry and egg salads
Follow the recipe and method for soured cream dressing, and stir in 2 level teaspoons of paprika; then season with salt and pepper.
Nut dressing
Follow the recipe and method for basic soured cream dressing, and add 50 g/2 oz of finely chopped walnuts or finely chopped salted almonds; then season with salt and pepper.
Dairy salad dressing
For green and mixed salads, salads with white fish, poultry, eggs or cheese
4 tablespoons milk
4 tablespoons olive oil
¼ level teaspoon mustard
pepper
4 tablespoons cider vinegar
½ level teaspoon caster sugar
¼ level teaspoon salt
Beat the milk, cider vinegar and oil together until smooth and well blended; then beat in the sugar, mustard and salt, and season to taste with pepper.
Cream cheese dressing
For green and mixed salads, salads with poultry, fish or eggs
100 g/4 oz cream cheese
¼ level teaspoon salt
3 teaspoons cider vinegar
1 tablespoon fresh single cream
½ level teaspoon caster sugar
Put the cream cheese into a bowl, and gradually blend in the cream; stir in the remaining ingredients and put into the fridge for 15 minutes before using. If thinner dressing is preferred, add a little more cream.
You can vary this recipe by adding half a teaspoon of celery-salt instead of salt, or half a teaspoon of garlic-salt instead of salt, or 1 level teaspoon of finely grated onion.
Mayonnaise is delicious made with cider vinegar. The following is a basic mayonnaise which can be varied according to taste – there are many possibilities.
Basic mayonnaise
2 standard eggs, yolks only
½ level teaspoon salt
¼ teaspoon Worcester sauce
300 ml/½ pint olive oil
½ level teaspoon dry mustard
½ level teaspoon caster sugar
a shake of pepper
2 tablespoons cider vinegar
Put the egg-yolks, mustard, salt, sugar, Worcester sauce and pepper into a bowl and beat until smooth. Beating more quickly, add 150 ml/¼ pint of oil – a drop at a time – and continue beating until the mayonnaise is very thick; then stir in one tablespoon of cider vinegar. Beat in the rest of the oil gradually, about a dessertspoonful at a time. When all the oil has been added, stir in the last tablespoon of cider vinegar and the boiling water (the water helps to prevent separation). Adjust seasoning to taste, then transfer to a covered container. This mayonnaise will keep in the fridge for two weeks.
The following are possible variations on the above.
Aïoli mayonnaise
For all vegetable salads, salads with hard-boiled eggs, beef and lamb
To the basic mayonnaise mixture, add one very finely chopped clove of garlic after stirring in the boiling water.
Camilla mayonnaise
For cold poultry, fish and egg salad
Stir 142 ml/5 fl oz of soured cream into the mayonnaise before stirring in the boiling water.
Green dragon mayonnaise
For all cold fish and shellfish dishes
Mince finely 1 garlic clove, 3 anchovy fillets, 2 tablespoons of chives and a handful of parsley; then add these to the basic mayonnaise after stirring in boiling water. Blend in 1 dessertspoon each of cider vinegar and lemon juice, and 142 ml/5 fl oz of soured cream; then adjust salt and pepper to taste.
Chantilly mayonnaise
For cold poultry and egg salads
Stir 150 ml/¼ pint of fresh, whipped double cream into the basic mayonnaise mixture before stirring in the boiling water.
Curry mayonnaise
For cold poultry and egg salads
After stirring in the boiling water, add to the basic mayonnaise mixture 2 level teaspoons of curry powder, 1 level teaspoon of finely grated onion, a pinch of cayenne pepper and a level tablespoon of sweet pickle.
Louis mayonnaise
For cold shellfish and winter vegetable salads
After stirring in the boiling water, add to the basic mayonnaise mixture 3 tablespoons of fresh double cream, 2–3 tablespoons of bottled chilli sauce, 1 teaspoon of Worcester sauce, half a small green pepper (finely chopped), 1 level tablespoon of finely grated onion and 3 dessertspoons of lemon juice.
Russian mayonnaise
For green and mixed salads, cold shellfish and egg dishes
After stirring in boiling water, add to the basic mayonnaise mixture 142 ml/5 fl oz soured cream, 1 dessertspoon of bottled chilli sauce, 2 level tablespoons of finely chopped canned pimento, 1 teaspoon of cider vinegar, 1 level teaspoon of paprika and 1 large hardboiled egg, chopped.
Spanish mayonnaise
For green and egg salads
After stirring in the boiling water, add to the basic mayonnaise mixture 2 level tablespoons of tomato purée and 3 level tablespoons of finely chopped canned pimento.
Swedish mayonnaise
For cold pork, lamb and mutton dishes and cold sausage platters
After stirring in boiling water, add to the basic mayonnaise mixture 150 ml/¼ pint of thick, unsweetened apple purée, 1 or 2 level teaspoons of grated horseradish and 5 tablespoons of soured cream.
Tartar mayonnaise
For fried dishes
After stirring in boiling water, add to the basic mayonnaise mixture 1 level tablespoon each of finely chopped capers and parsley; then add 2 tablespoons of finely chopped gherkins.
Mayonnaise verte
For cold salmon and salmon trout
Mince very finely a handful of parsley and 2 level tablespoons each of fresh tarragon and chives, two heaped tablespoons of torn-up spinach and 2 level tablespoons of watercress. Add to the basic mayonnaise mixture after stirring in boiling water.
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bsp; Tivoli mayonnaise
For poultry, tongue, ham, fish and egg salads
Add 1 carton (142 ml/5 fl oz) of natural yoghurt to the basic mayonnaise mixture, before stirring in the boiling water.
French dressing
For all tossed salads
4 tablespoons olive oil or corn oil
½ level teaspoon caster sugar
¼ teaspoon Worcester sauce
½ level teaspoon salt
½ level teaspoon dry mustard
2 tablespoons cider vinegar
Put the oil, salt, sugar, mustard and Worcester sauce into a basin; beat until smooth, then gradually beat in the vinegar. Continue beating until the dressing thickens.
Blue Stilton dressing
For all green and mixed salads
Gradually beat French dressing into 2 oz finely mashed blue Stilton.
Ravigotte
For cold meat salads
Add to the French dressing 1 level tablespoon of finely grated onion, 1 level dessertspoon of finely chopped capers, 1 heaped tablespoon of finely chopped parsley, and ½ a level teaspoon each of finely chopped fresh chervil and tarragon. Mix well.
PICKLES AND CHUTNEYS
Pickles and chutneys are always very popular, but very often we buy them at considerable expense not realizing how easy they are to make. Pickles and chutneys are the classic accompaniment to cold meats and cheeses. The main preserving agent for pickles is vinegar. The type of vinegar used is very important. Malt vinegar is cheap and has a good flavour; white vinegar is less strongly flavoured. Red or white wine vinegar is used sometimes – but in my opinion there is nothing to equal cider vinegar for its health-giving properties and unique flavour. Spices used in pickling are usually left whole so as not to cloud the vinegar. In chutneys, spices are usually ground. Pickles are generally cooked briefly or not at all, so that the fruit and vegetables retain their crispness. Chutneys are cooked for a considerable time, but not for too long. If they are allowed to become too thick they may dry out when bottled.
The following recipes are an ideal way of incorporating cider vinegar into your diet, allowing you to benefit from its health-giving qualities.
Sweet apple pickle
Makes 1.5–2 kg/3–4 lbs
2.25 kg/5 lb eating apples
300 ml/½ pint cider vinegar
6 whole cloves
450 g/1 lb honey
½ teaspoon ground cinnamon
Peel and core the apples, and cut them into large cubes. Choose apples which will not pulp when cooked. Place the honey, vinegar, cinnamon and cloves in a saucepan and heat to boiling point. Then add small amounts of the apples and cook them in the syrup until they are transparent. Remove them with a slotted spoon and place them in sterilized jars. Repeat this process with the remaining apples. Pour the remaining syrup over the apples and seal in the usual way.
Apple and banana chutney
Makes about 2 kg/4 lbs
450 g/1 lb green cooking apples
100 g/4 oz seedless raisins
2 bananas
350 g/12 oz brown sugar
25 g/1 oz salt
225 g/8 oz onions
100 g/4 oz crystallized ginger
150 ml/¼ pint water
1 teaspoon ground allspice
1 teaspoon cider vinegar
Core but do not peel the apples; chop them, and the onions, raisins and ginger. Slice the bananas and place them with the apples, onions, raisins, ginger and water in a pan. Gently heat the mixture, cover and simmer until tender. Remove the pan from the heat and stir in the sugar, spice, seasoning and cider vinegar until the sugar has dissolved. Simmer slowly in an uncovered pan until the chutney is thick. While still hot, pour into sterilized jars and cover at once.
Spiced cider vinegar
Makes 1 litre/1¾ pints
1 litre/1¾ pints cider vinegar
1 teaspoon cloves
1 teaspoon black peppercorns
2 bay leaves
5 cm/2-inch piece cinnamon
2 teaspoons allspice
1 teaspoon mustard seed
Place all ingredients in a saucepan, stir, cover and bring the vinegar almost to the boil (do not allow it actually to boil). Immediately remove from the heat and set aside for 3 hours. Strain the vinegar and, if it is not going to be used immediately, pour it into clean, dry bottles and seal.
Tarragon vinegar
Makes 1 litre/1¾ pints
900 ml/1½ pints cider vinegar
3 small Spanish onions
1 large stalk tarragon
a few black peppercorns
Fill a large preserving pan with the vinegar. Add the tarragon, onions and peppercorns. Seal and leave the vinegar to steep for 4 weeks. Strain the vinegar into sterilized bottles and seal.
Shallot vinegar
Makes 1 litre/1¾ pints
8 shallots, trimmed
a few fresh bay leaves
1 sprig thyme
1 litre/1¾ pints cider vinegar
Place all the ingredients in a large earthenware crock or jug. Cover and leave the vinegar to steep for 4 weeks. Strain the vinegar into clean bottles and seal.
Chow Chow
Makes 1 kg/2 lbs
225 g/8 oz cucumber, cut into 2 cm/¾ inch cubes
225 g/8 oz French beans
1 small celery heart
225 g/8 oz under-ripe tomatoes, sliced
900 ml/1½ pints spiced cider vinegar
100 g/2 oz green peppers, chopped
2 medium-sized onions
1 small cauliflower
salt
Place the cucumber, pepper and beans in a large bowl. Peel and thinly slice the onions, wash the celery sticks and cut into 1 cm/½ inch pieces; break the cauliflower into small florets. Mix all the vegetables together and sprinkle with salt. Cover and leave for 24 hours. Drain and rinse the vegetables in cold water. Dry them thoroughly before packing them into jars. Fill to the top with spiced vinegar. Cover in the usual way and leave to mature for 2 months before using.
Pickled onions
Makes 1 kg/2 lbs
2 kg/4 lbs silver-skinned onions
2.2 litres/4 pints water
450 g/1 lb salt
1 litre/1¾ pints spiced cider vinegar
Wash the unpeeled onions and place them in a bowl. Mix half of the salt with half of the water, and pour this brine over the onions. They should be completely covered. Cover them with a plate to ensure that they are totally immersed and leave for 12 hours. Drain and peel the onions and place them in a clean bowl. Mix the remaining salt and water and pour it over the onions. Cover and leave again for 24 hours. Drain and wash the onions; pack them into sterilized jars, leaving plenty of space at the top. Strain the spiced cider vinegar over the onions until there is at least 1.5 cm/½ inch of vinegar above them. Cover and leave for 3 months.
Pickled lemons
Makes 12
12 large lemons
salt
1.7 litres/3 pints spiced cider vinegar
Wash the lemons and peel thinly (the peel may be used for other recipes). Place the lemons in a bowl or large jar covering each layer with plenty of salt. Leave for 2 weeks. Wash off the salt and dry the lemons on absorbent kitchen paper; then arrange the lemons in preserving jars. Bring the vinegar to the boil and pour it over the lemons. Seal and leave it for 2 months. Serve with veal or chicken.
Pickled mushrooms
Makes about 450 g/1 lb
450 g/1 lb small mushrooms
1 teaspoon salt
2 blades mace
cider vinegar
1 tablespoon grated onion
1 teaspoon ground ginger
12 peppercorns
Cut the stalks off the mushrooms, level with the edges of their caps. Wash the mushrooms well and drain them. Place the mushrooms, and other ingredients, in a pan with enough cider vinegar to cover. Bring to the boil and simmer gently until the mushrooms are tender. Lift out the mushrooms and arrange them in layers in
a preserving jar. Cover them with the cider vinegar, seal and leave for 1 month before using. Serve with cold spiced meats.
Spicy pickled red cabbage
Makes about 1.5 kg/3 lb
1.5 kg/3 lbs red cabbage, washed and shredded
1.1 litres/2 pints cider vinegar
2 bay leaves
2 tablespoons pickling spice
10 black peppercorns
75 g/3 oz salt
2 tablespoons sugar
3 cloves
½ teaspoon grated nutmeg
2 tablespoons coriander seeds
Mix the cabbage and salt in a bowl, cover and chill in the refrigerator for 24 hours, stirring occasionally. Rinse the cabbage, squeeze dry and pack it into sterilized jars. Place all the remaining ingredients in a pan and heat gently, stirring until the sugar is completely dissolved. Boil for 5 minutes then remove from the heat and cool. Strain the liquid and pour into the jars to cover the cabbage; add a few peppercorns and coriander seeds to each jar if wished. Seal the jars and leave for 2 weeks before using.
Pickled peppers
6 large red peppers
6 black peppercorns