This is from Fresh TV cooking show and is delicious. I did modify in that I subbed spring onion for 1 stick celery (finely chopped) and used sweet chilli sauce instead of sweet chilli and tamarind sauce.
I haven't purchased tartar sauce in many years. We do not like any hint of sweetness, preferring the combination of dill pickle, lemon, onion and Worcestershire to flavor the sauce. This will keep a long time in the refrigerator.
Note to World Tour participants - this recipe is included in the British category. Similar sauce recipes (making the mayonnaise from scratch, of course) go back to Medieval times, and have been found in British books as early as 1685. It's also wonderful served with fish and chips, if you aren't very fond of malt vinegar.
Use this recipe as a template for other shrimp skewers. If you don't have honey mustard, stir a little honey into Dijon. Limes would also work well instead of lemons. And if you're finding your home-grown chives or parsley getting out of hand, substitute them for the basil.
These need to marinate for 45 minutes before cooking.
Recipe developed for Food and Drink by Heather Trim.
This recipe is one of the easiest and quickest ways to serve salmon; it cooks in just 10 minutes. During the summer, try one of the great salmon species such as King, Coho or Sockeye. Recipe from Cooking Pleasures Magazine.
This was one of the wonderful dishes that was served at a recent dinner party that I was invited to. The prawns were size 18-20, shelled and tails removed. You may use fresh or frozen. The Oyster sauce is the secret to the delecate flavor.. Be sure that you do not over cook the snow peas they need to have snap and crunch.